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United States · Texas · Bastrop| Common Animals Fish Mushrooms Flora |
Stropharia coronilla |
June: Fruiting of the Stropharia coronilla continues.
Rarely used in cuisine, mostly collected by enthusiasts Considered conditionally edible in some regions
Cap is yellowish to ochre-brown, with a characteristic ring on the stem Grows in open areas and nutrient-rich soils
Collect in open areas: meadows, forest edges, roadsides, gardens Harvest season is from May to October depending on the region
Carefully examine appearance — some similar inedible species exist Use only young, fresh mushrooms
Clean from soil and grass, rinse thoroughly Do not consume raw due to possible mild toxicity
Cap: Frying, stewing, baking
Stem: Tough, rarely used
Stem: Tough, rarely used
Fried Crowned Stropharia (Frying)
Use only after boiling
Use only after boiling
1. Rinse and boil mushrooms for 10–15 minutes.
2. Fry with onions in vegetable oil.
3. Add salt, pepper, and herbs to taste.
2. Fry with onions in vegetable oil.
3. Add salt, pepper, and herbs to taste.
Crowned Stropharia Mushroom Soup (Boiling)
Light mushroom broth with vegetables
Light mushroom broth with vegetables
1. Boil mushrooms for 10 minutes and slice.
2. Add to boiling water with potatoes and carrots.
3. Simmer for 20 minutes, season with herbs and spices.
2. Add to boiling water with potatoes and carrots.
3. Simmer for 20 minutes, season with herbs and spices.
Baked Crowned Stropharia Caps (Baking)
Stuff caps with cheese and herbs
Stuff caps with cheese and herbs
1. Boil caps and dry them.
2. Fill with cheese, garlic, and herb mixture.
3. Bake in oven for 15 minutes at 180°C (356°F).
2. Fill with cheese, garlic, and herb mixture.
3. Bake in oven for 15 minutes at 180°C (356°F).
Stropharia Stew with Onions and Cream (Stewing)
Gentle dish with soft flavor
Gentle dish with soft flavor
1. Boil and slice mushrooms.
2. Fry with onions, then add cream.
3. Simmer for 10 minutes until thickened.
2. Fry with onions, then add cream.
3. Simmer for 10 minutes until thickened.