Nordic mushrooms – get to know the species
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Blushing Parasol

Blushing Parasol

Chlorophyllum rhacodes
Edible
★☆☆☆☆
Taste rating: 1 out of 5

How to identify it

Cap
Globose and grey-brown when young, later convex to flat. Brown scales break up against a lighter background.
Underside
Dense, free, white gills that often turn reddish when damaged or scraped.
Stem
White, often turning reddish when scraped and becoming brownish with age. The base is swollen and the ring is strong and double-layered.
Smell
Slightly musty.

Occurrence and habitat

Grows in both coniferous and deciduous woodland, as well as in gardens and parks.

Preparation

Use young, firm specimens and remove soil. Cook thoroughly; the cap can be fried in butter or oil. It can also be breaded, but is not considered a delicacy.

Recipe suggestions

Herb-fried Blushing Parasol: prepare according to the recommended method, then fry in butter until browned. Add garlic, parsley and a little lemon at the end. Serve with roast potatoes or on toast.

Images – study the mushroom from several angles

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⚠ Important safety information

Resembles other parasol mushrooms. Check especially the shape of the stem base and the double-layered ring.

Facts and sources

Sources
Svampguiden; SLU Artdatabanken / Artfakta as an ongoing reference source
Fact text compiled and checked 2026-09-27