How to make
Wash the freshly picked wild parasol mushrooms thoroughly. Cut the caps into small pieces.
Finely chop the spring onion, parsley and garlic.
Heat the oil in a deep frying pan. Add the mushrooms, onion and garlic. Add salt and stew the ingredients. Stir to mix the onion, garlic and parasol mushrooms. The mushrooms will release juice, which should evaporate and only the oil will remain.
When the mushrooms are browned, add the black pepper, parsley and saffron. Fry for 1-2 minutes, stirring vigorously.
The parasol mushrooms are ready. Serve the dish warm. You can also use them as a garnish for steaks.
Enjoy the aromatic combination of parasol mushrooms with butter and saffron.
See also how to make breaded parasol mushrooms or read up on our tips for cooking parasol mushrooms.
