[2] The fungus was first described in 1772 by Italian naturalist Giovanni Antonio Scopoli, who named it Agaricus procerus.

At full maturity, the cap is more or less flat, with a chocolate-brown umbo in the centre that is leathery to touch.

Dark and cap-coloured flakes remain on the upper surface of the cap and can be removed easily.

The parasol mushroom is difficult to mistake for any other, especially in regions like Europe where the poisonous look-alike Chlorophyllum molybdites is rare.

Smaller but similar in appearance is the common shaggy parasol (Chlorophyllum rhacodes), with an overlapping geographical range.

[10][6] It is very sought-after and popular in Europe, due in part to its large size, seasonal frequency, and versatility in the kitchen.

A savory Slovak recipe is to bake caps stuffed with ground pork, oregano, and garlic.