Family: Agaricaceae
Synonym: Agaricus annulatus var. annulatus; A. annulatus var. excoriates; A. antiquatus; A. colubrinus; A. procerus; A. squamosus; Amanita procera; Mastocephalus procerus; Leucocoprinus procerus; Macrolepiota olivascens.
Common name: Parasol Mushroom
Local Name: Fri (फरि)
Fri is a large, edible fungus widely distributed across hill of Western Himalayas above an altitude of 1500m. Renowned for its impressive size, delicate flavour and distinctive appearance, it is a popular subject among mushroom enthusiasts. The species is notable not only for its edibility but also for its potential medicinal properties. Often included in the diets of those seeking meat substitutes and gourmet mushrooms, its fruiting bodies are celebrated for their unique flavour and aroma. Typically found in its natural state, Fri thrives in coniferous forests, thickets, parks, meadows, and forest glades. Being saprobic, it is most commonly seen growing in woodland clearings and grassy areas next to woodlands, either alone or in small scattered groups. It also occasionally appears in permanent pastures, stable sand dunes, and rarely in disturbed grounds such as gardens and allotments. The species prefers well-drained soils and is often found in open areas with ample light.
However, It is quite often confused with Chlorophyllum rhacodes commonly known as the Shaggy Parasol.So, quite often inexperienced mushroom pickers collect Shaggy Parasol considering them as Fri Mushroom, which can cause gastrointestinal distress due to its high amatoxin content. However, one can easily distinguish edible Fri and Shaggy Parasol’s. Distinguishing features include the Shaggy Parasol’s smaller size, larger reflexed scales, and a stipe that lacks the brown snakeskin patterning. Additionally, the flesh of the Shaggy Parasol turns red when cut. To avoid confusion, it is best to pick fully mature Fri Mushrooms, as Shaggy Parasols can resemble young Fri. However, all fungi deteriorate in flavour and texture as they age, potentially becoming fly-blown and maggoty, so it is advisable to collect Fri Mushrooms at either the ‘large drumstick’ or ‘partly expanded umbrella’ stages of development. The FriMushroom’s odor is not very distinctive, but its taste is sweet 1,2.
Literature shows the significant potential of Fri Mushroom for protecting against fatal infections. Cultivating this valuable species is essential not only to preserve it in the wild but also to ensure its maximum growth for food security. Furthermore, it offers promising opportunities for phytochemical and pharmacological research to identify its bioactive constituents 3,4,5.
Fri Mushrooms.
Cap initially egg-shaped, expanding to become broadly convex and eventually flat with a central raised area (umbo). The cap surface is brownish with distinct, large, brown scales on a white to cream background.
Gills Free from the stipe, crowded, and white, turning pinkish with age.
Stipe tall, slender, and cylindrical with a bulbous base, adorned with a movable, double-edged ring.
Spores white, smooth, and ellipsoid.
Fri is best harvested in rainy season. Only fully adult Fri are advisable to harvest to avoid confusion with other poisonous similar looking wild mushrooms.
Edible Uses:
The fruiting bodies of the Fri are the raw material that meets the requirements of healthy nutrition. They are valued for their high protein content, rich mineral composition, and low fat content. Fri are considered low in calories, and due to their delicate taste and aroma, so considered an alternative to meat. Literature review reports that when analysing the advantages of dishes containing Fri, their health-promoting effect on the human body cannot be overlooked: they contain many bioactive substances with a very wide range of positive effects. Dishes and products containing the fruiting bodies of this species are an element-supporting therapeutic processes (e.g., in the treatment and prevention of depression, in antibiotic therapy, or in the fight against disturbances in the composition of the intestinal microflora), as well as with a prophylactic effect (e.g., used to delay changes caused by aging cells or reduce the risk of cancer). The cultivation of these mushrooms under controlled conditions may additionally enrich the mushroom raw material with the selected minerals and other ingredients. For these reasons, these mushrooms should be permanently indicated on the menu.
Fri Mushroom Curry
Ingredients:
250g Fri mushrooms, cleaned and sliced; 2 onions, finely chopped; 2 tomatoes, pureed; 1 cup coconut milk; 2 green chilies, slit;1 tbsp ginger-garlic paste; 1 tsp turmeric powder;1 tsp red chili powder;1 tsp garam masala;1 tsp coriander powder;1 tsp cumin seeds;2 tbsp oil; Salt to taste; Fresh coriander leaves for garnish
Method:
Heat oil in a pan and add cumin seeds. Let them splutter. Add chopped onions and sauté until golden brown. Add ginger-garlic paste and green chilies, and sauté for a couple of minutes. Add turmeric powder, red chili powder, coriander powder, and garam masala. Sauté for a minute. Add the tomato puree and cook until the oil separates from the mixture. Add the sliced mushrooms and cook for 5-7 minutes. Pour in the coconut milk and bring to a simmer. Cook for another 5 minutes. Season with salt and garnish with fresh coriander leaves. Serve hot with rice or roti.
Fri Mushroom Masala Dosa.
Ingredients: 4 dosa batter; 200g Fri mushrooms, cleaned and finely chopped; 1 onion, finely chopped; 2 tomatoes, finely chopped; 1 green chili, finely chopped;1 tsp mustard seeds;1 tsp urad dal (split black gram);1 tsp chana dal (split Bengal gram); 1 tsp turmeric powder;1 tsp red chili powder; Salt to taste; 2 tbsp oil; Fresh coriander leaves for garnish
Method:
Heat oil in a pan and add mustard seeds. Let them splutter. Add urad dal and chana dal, and sauté until golden brown; Add chopped onions and green chili, and sauté until onions turn golden. Add turmeric powder, red chili powder, and salt. Mix well. Add chopped tomatoes and cook until they soften. Add the chopped mushrooms and cook until they release their moisture and the mixture is dry. Heat a tawa (griddle) and spread a ladleful of dosa batter to form a thin crepe. Cook until the edges start to lift, then place some mushroom masala filling in the centre. Fold the dosa over the filling and cook for another minute. Serve hot with coconut chutney and sambar.
Fri Mushroom Biryani.
Ingredients:
2cups basmati rice; 250g Fri mushrooms, cleaned and sliced; 2 onions, thinly sliced; 2 tomatoes, chopped;1 cup yogurt; 2 green chilies, slit;1 tbsp ginger-garlic paste;1 tsp turmeric powder;1 tsp red chili powder;1 tsp garam masala;1 tsp cumin seeds;2 bay leaves;4 cloves;2 cardamom pods;1 cinnamon stick;4 cups water; Salt to taste;4 tbsp oil; Fresh mint and coriander leaves for garnish; Fried onions for garnish
Method:
Wash and soak the basmati rice for 30 minutes. Drain and set aside. Heat oil in a large pot and add cumin seeds, bay leaves, cloves, cardamom, and cinnamon. Sauté for a minute. Add sliced onions and sauté until golden brown. Add ginger-garlic paste and green chilies, and sauté for a couple of minutes. Add turmeric powder, red chili powder, and garam masala. Mix well. Add chopped tomatoes and cook until they soften. Add the sliced mushrooms and cook until they release their moisture. Add yogurt and cook until the oil separates from the mixture. Add the soaked and drained rice, and mix well. Pour in 4 cups of water and season with salt. Bring to a boil. Reduce heat to low, cover the pot with a lid, and cook for 15-20 minutes or until the rice is fully cooked and the water is absorbed. Garnish with fresh mint, coriander leaves, and fried onions. Serve hot with raita and salad.
Fri Mushroom Pakoras.
Ingredients:
200g Fri mushrooms, cleaned and sliced;1 cup chickpea flour (besan);1 tsp red chili powder;1 tsp turmeric powder;1 tsp cumin seeds;1 tsp carom seeds (ajwain);1 tsp garam masala;1 tsp chaat masala; Salt to taste; Water as needed; Oil for frying
Method:
In a bowl, mix chickpea flour, red chili powder, turmeric powder, cumin seeds, carom seeds, garam masala, chaat masala, and salt. Add water gradually to form a thick batter. Heat oil in a deep frying pan. Dip the mushroom slices in the batter and coat evenly. Fry the mushrooms in batches until golden brown and crisp. Drain on paper towels to remove excess oil. Serve hot with mint chutney or ketchup.
Seek professional advice before treating this plant medicinally.
Nutritional and Medicinal Value
Fri mushroom is valued for its high nutritional content, including proteins, fibres, vitamins (such as B-complex vitamins), minerals (such as potassium, phosphorus, and selenium) and dietary fibre. Being saprobic mushroom it has the ability to digest cellulose and lignin. Recent studies have also explored its potential medicinal properties, noting its antioxidant, antimicrobial, and anti-inflammatory activities. These properties are attributed to bioactive compounds such as polysaccharides, phenolic compounds, and flavonoids 4,5.
Ecological Role
As a saprophytic fungus, Fri plays a crucial role in nutrient cycling within its ecosystem. By decomposing organic matter, it contributes to soil health and fertility. Additionally, it forms mycorrhizal associations with various plant species, aiding in nutrient uptake and enhancing plant growth.
Despite its wide distribution, Fri faces threats from habitat destruction, pollution, and overharvesting. Conservation efforts are essential to ensure the sustainability of its populations. Strategies may include habitat preservation, sustainable harvesting practices, and public education on the ecological importance of fungi 6.
References
- Smith, A. H., & Weber, N. S. (1980). The Mushroom Hunter’s Field Guide. University of Michigan Press.
- Vellinga, E. C. (2003). Phylogeny of Lepiota (Agaricaceae) – Evidence from nrITS and nrLSU sequences. Mycological Progress, 2(4), 305-322.
- Kües, U., & Liu, Y. (2000). Fruiting body production in basidiomycetes. Applied Microbiology and Biotechnology, 54, 141-152.
- Venturella, G., & Saitta, A. (2001). Wild Edible Mushrooms in Southern Italy: The Case of Macrolepiota procera (Scop.: Fr.) Sing. and Tricholoma terreum (Schff.: Fr.) Kumm. International Journal of Medicinal Mushrooms, 3(4), 362-365.
- Ouzouni, P. K., & Riganakos, K. A. (2011). Nutritional value and metal content of wild edible mushrooms collected from West Macedonia and Epirus, Greece. Food Chemistry, 126(3), 833-844.
- Adamska, I., & Tokarczyk, G. (2022). Possibilities of Using Macrolepiota procera in the Production of Prohealth Food and in Medicine. International Journal of Food Science, 2022(1), 5773275.