Macrolepiota procera, also known as parasol mushroom is a mushroom that grows in an umbrella-like shape, it has a fruit that looks like an umbrella when opened. Parasol mushroom species can generally be found growing on dry soil and can also be slightly moist.
At first I doubted that Macrolepiota procera could be cooked as a vegetable, but after reading from wikipedia, I found the answer.
Macrolepiota procera is a choice edible mushroom. It is very sought-after and popular in Europe, due in part to its large size, seasonal frequency, and versatility in the kitchen. In the UK, it may be found from July through to November.
The parasol mushroom is difficult to mistake for any other, especially in regions like Europe where the poisonous look-alike Chlorophyllum molybdites is rare. The spores and lamellae of C. molybdites are notably greener in appearance. Nevertheless, as with picking any fungus for consumption, caution should be exercised at all times.
Macrolepiota procera is also edible raw, though its close lookalikes in the genus Chlorophyllum are toxic raw.
These mushrooms are popularly sauteed in melted butter. In central and eastern European countries this mushroom is usually prepared similarly to a cutlet. It is usually run through egg and breadcrumbs and then fried in a pan with some oil or butter. Source
Here are some photos of Macrolepiota procera or parasol mushrooms that I shot and as my contribution to #FungiFriday by 
| Camera | SM-A515F |
|---|---|
| Flash used | No |
| Focal length | 4 mm |
| Exposure time | 1/176 s |
| Aperture | f/2.2 |
| ISO | 50 |
| Location | Lhokseumawe, Aceh |
| Taken by | Nailul Munar ( @bantamuda) |
| - | - |