Sarah Brown
Meadow mushrooms, also known as field mushrooms, are a widely eaten mushroom closely related to the cultivated button mushroom. They are considered a delicacy in many parts of the world and can be used in a variety of dishes, from soups and stews to biscuits and gravy. However, foraging for meadow mushrooms can be challenging due to their close resemblance to other mushroom species, some of which are toxic. Proper identification of meadow mushrooms is crucial to ensure a safe and enjoyable culinary experience. This involves examining their colour, smell, and any discolouration when cut.
| Characteristics | Values |
|---|---|
| Scientific Name | Agaricus Campestris |
| Other Names | Field Mushrooms, Pinks |
| Taste | Better than cultivated button mushrooms |
| Season | Summer to early Fall |
| Habitat | Fields, yards, forest edges |
| Identification | Does not stain yellow when bruised, has pink gills, smells mushroomy |
| Preparation | Dried and powdered, or cooked with pork, potatoes, and onions |
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What You'll Learn
Foraging for meadow mushrooms
Foraging for food is a great way to save money and sharpen your survival skills. If you're looking to forage for meadow mushrooms, there are a few things to keep in mind. Meadow mushrooms, or Agaricus campestris, are widely distributed in North America and are the wild cousin of the button mushroom commonly found in supermarkets. They typically start to fruit in early summer and can be found in open places like fields, yards, and forest edges.
When foraging for meadow mushrooms, it is important to be able to correctly identify them, as there are many look-alike species, some of which may be toxic. One key way to identify meadow mushrooms is by their colour. Young meadow mushrooms can look like puffballs, which are edible, but so do young death caps and destroying angels, which are deadly. So, it is important to cut open what looks like a puffball and ensure the gills are pink, beige, or a light brown colour, and not white. Additionally, meadow mushrooms will not stain yellow when bruised or cut, so this is another way to distinguish them from other species. Cut the stem of the mushroom and wait 15 minutes; if the cut turns yellow, throw it out.
It's also important to pay attention to the smell of the mushroom. Put the underside of the mushroom's cap close to your nose and take a deep breath. If it smells mushroomy and good, it's likely safe to consume. However, if it smells like embalming fluid, it is not a meadow mushroom and should be discarded. The size of the mushrooms can also be a helpful indicator. Take note of the sizes of both young and older mushrooms growing together, and observe their growth over time.
Once you've correctly identified and harvested your meadow mushrooms, there are several ways to prepare and cook them. You can finely dice them and add them to a skillet with garlic, onion, salt, and pepper for a tasty gravy. Alternatively, you can dry them and use the powder in stews and soups, or use them in a recipe for meadow mushroom biscuits and gravy, a unique twist on a Southern breakfast favourite.
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Identifying edible mushrooms
Appearance
The meadow mushroom typically has a smooth, white to light grey cap, with pinkish-brown gills that turn chocolate brown and eventually black as the mushroom ages. The flesh of the mushroom is white, and the caps may curve upward with advanced maturity. The stalks are white, darkening with age, and are usually 2 to 6 cm long and 1 to 2.5 cm thick.
Habitat
Meadow mushrooms are commonly found in grassy areas, including lawns, meadows, parks, pastures, and golf courses. They tend to grow in big groups and sometimes form arcs or "fairy rings." They start to fruit in early summer and can be found in open spaces.
Smell and Taste
Edible meadow mushrooms have a pleasant, "mushroomy" smell and taste. They should not have an unpleasant odour resembling cleaning chemicals or embalming fluid.
Spore Print
Creating a spore print is a fail-safe method of identification. Place the cap gill-side down on a white sheet of paper, cover it with a glass or jar, and wait for a couple of hours. Remove the jar and examine the spores—they should be chocolate brown or blackish brown. Any other colour indicates an inedible mushroom.
Gill Colour
The gills of young meadow mushrooms are pink, gradually turning chocolate brown and then black as the mushroom matures. If the gills are white or pale, the mushroom is not a meadow mushroom and may be poisonous. Additionally, ensure that the gills are free from the stalk, meaning they don't attach to it.
Staining
Cut the stem of the mushroom and wait 15 minutes. If the cut surface stains yellow, discard the mushroom. Edible meadow mushrooms do not stain yellow.
Expert Advice
If you are ever unsure about the identification of a meadow mushroom, it is best to seek expert advice or refrain from consuming it. Proper identification of each and every mushroom is crucial before consumption.
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Dicing and cooking the mushrooms
Dicing and cooking meadow mushrooms is a straightforward process. First, you must identify whether the mushrooms you have found are, in fact, meadow mushrooms. Young meadow mushrooms can resemble puffballs, which are edible, but so do young death caps and destroying angels, which are deadly. Therefore, it is imperative that you cut the mushroom open to check the colour of the gills. Meadow mushrooms have pink, beige, or white gills. If the gills are white, the mushroom may be a deadly Amanita. If the gills are pink, you have a meadow mushroom. If the gills are beige, you may have a horse mushroom, which is also edible.
Once you have identified your mushrooms, you can begin dicing them. Finely dice the mushrooms, being careful of your fingers. You can then add butter or olive oil to a cast iron skillet or large saucepan and place it on medium heat. Add the diced mushrooms to the pan, along with some diced garlic and onion. Season with a pinch of salt and pepper. Cook this mixture for 3-4 minutes, or until the onions are translucent.
Next, reduce the heat slightly and add flour through a sieve or sifter, stirring to coat for about 1 minute. Then, add corn starch through the sieve or sifter, again stirring to coat for about 1 minute. You can then slowly stir in vegetable broth, a little at a time, until your gravy reaches the desired thickness. Taste the gravy and adjust the seasoning as needed. Keep the gravy on low heat until you are ready to serve, adding more vegetable broth if it becomes too thick.
Alternatively, you can dry the mushrooms and use the powder in stews and soups.
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Making gravy with the mushrooms
Meadow mushrooms (Agaricus campestris) are widely eaten mushrooms that are closely related to the cultivated button mushroom. They are the wild cousin of the ye olde button mushroom found in supermarkets. Meadow mushrooms are white mushrooms with pink or beige gills. They start to fruit in early summer and can be found in open spaces such as fields, yards, and forest edges.
When preparing meadow mushrooms, it is important to correctly identify them as some similar-looking species are toxic. To identify a meadow mushroom, cut the stem of the mushroom and wait 15 minutes. If the cut turns yellow, throw it out. Smell the underside of the mushroom cap; if it smells like embalming fluid, it is not a meadow mushroom. Meadow mushrooms should have a mushroomy smell.
Now, here is a step-by-step guide to making gravy with meadow mushrooms:
Making Gravy with Meadow Mushrooms
Firstly, finely dice the meadow mushrooms, garlic, and onions. Add butter or olive oil to a cast-iron skillet or large saucepan over medium heat. Add the mushrooms, garlic, and onion to the skillet and season with a pinch of salt and pepper. Cook this mixture for 3 to 4 minutes or until the onions turn translucent.
Next, slightly reduce the heat on the skillet and add flour through a sieve or sifter, stirring to coat for about 1 minute. Repeat this process with corn starch.
Then, slowly stir in vegetable broth a little at a time until the mixture reaches your desired thickness. The gravy will continue to thicken as it cooks, so keep that in mind. Taste the gravy and adjust the seasonings as needed. Keep the gravy on low heat until you are ready to serve, adding more vegetable broth if the gravy becomes too thick.
This gravy can be served with biscuits for a southern-style breakfast or with fried potatoes and a small salad for a heartier meal.
Enjoy your homemade meadow mushroom gravy!
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Baking biscuits with the gravy
Meadow mushrooms (Agaricus campestris) are widely eaten mushrooms closely related to the cultivated button mushroom. They are commonly found in fields and meadows and are usually white with pink or beige gills. Meadow mushrooms can be used in a variety of recipes, including biscuits and gravy. Here is a step-by-step guide to baking biscuits with gravy using meadow mushrooms:
Ingredients:
- Meadow mushrooms
- Garlic
- Onion
- Butter or olive oil
- Salt and pepper
- Flour
- Corn starch
- Vegetable broth
- Milk
- Sugar
- Baking powder
- Vegetable shortening
Instructions:
Preheat your oven to 450° F or 205° C. Finely dice the mushrooms, garlic, and onions. Add butter or olive oil to a cast-iron skillet or large saucepan over medium heat. Put the diced mushrooms, garlic, and onion into the skillet and season with salt and pepper. Cook for 3 to 4 minutes or until the onions turn translucent.
Reduce the heat slightly and add flour through a sieve or sifter, stirring for about 1 minute. Add corn starch in the same manner. Slowly add vegetable broth a little at a time, stirring continuously, until the desired thickness is achieved. Keep tasting and adjust the seasonings as needed.
To make the biscuits, mix flour, sugar, baking powder, and salt in a large bowl. Cut in the cold vegetable shortening using a pastry cutter until the dough is crumbly. Stir in cold milk until the dough leaves the sides of the bowl. It should be soft and sticky.
Turn the dough onto a lightly floured surface and knead it lightly. Roll or pat it out to a 1/2-inch thickness. Cut the dough with a floured 2 1/2-inch cookie cutter. Place the cut dough onto a baking tray and put it in the preheated oven. Bake the biscuits until they are golden brown and cooked through.
The gravy should not take longer to make than the biscuits take to bake. Keep the gravy on low heat until you are ready to serve. If it gets too thick, add a little more vegetable broth to thin it out. Serve the gravy over the freshly baked biscuits with a side of fried potatoes and a small salad.
Safety Precautions:
It is important to accurately identify meadow mushrooms before consuming them. Young meadow mushrooms can resemble puffballs, but also deadly varieties like Death Caps and Destroying Angels. Always check that the gills are pink or beige and not white. Additionally, cut the stem of the mushroom and wait 15 minutes; if the cut turns yellow, discard it. A bad meadow mushroom may smell like embalming fluid.
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Frequently asked questions
Meadow mushrooms (Agaricus campestris) are the wild cousin of the button mushroom, which is commonly found in supermarkets. They are widely eaten in Europe and America and can be identified by their white colour and pink or beige gills.
Meadow mushrooms grow in fields and meadows, usually in the late summer to early fall after rainfall. They like open spaces and can often be found in yards, fields, and forest edges.
It is important to correctly identify meadow mushrooms before consuming them as some similar-looking species are toxic. Cut the stem of the mushroom and wait 15 minutes—if the cut turns yellow, discard it. Also, check if it has a strong mushroomy smell; if it smells like embalming fluid, do not consume it.
Clean the mushrooms and finely dice them.
Meadow mushrooms can be used in various dishes, including biscuits and gravy, soups, stews, and salads. For a twist on a Southern breakfast classic, try making biscuits and gravy with wild meadow mushrooms. Simply prepare your favourite biscuit recipe, and make a gravy by cooking the diced mushrooms with garlic, onion, and seasonings.
