Michael Davis
Meadow mushrooms, or Agaricus campestris, are the wild cousins of button mushrooms. They are widely eaten in Europe and America and are known for their superior flavour. Meadow mushrooms can be challenging to identify, but once you know what to look for, they are worth the effort. They can be used in a variety of dishes, from soups to biscuits and gravy. They can be dried and powdered, or dried in chunks to add to soups later. They can also be cooked and then frozen. When preparing to cook with meadow mushrooms, it is important to correctly identify and harvest them, as there are similar-looking varieties that are toxic.
| Characteristics | Values |
|---|---|
| Scientific Name | Agaricus campestris |
| Other Names | Field Mushrooms, White Mushrooms |
| Colour | White |
| Gill Colour | Pink or Beige |
| Staining | Does not stain yellow |
| Smell | Mushroomy |
| Taste | Delicious |
| Edibility | Edible |
| Toxicity | Not toxic |
| Seasonality | Fruits in early Summer |
| Habitat | Fields, Yards, Forest Edges |
| Preparation | Finely dice before cooking |
| Cooking Method | Cook with butter or olive oil in a cast iron skillet |
| Recipe Ideas | Biscuits and gravy, stews, soups |
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What You'll Learn
- Identification: Agaricus campestris is the scientific name. Young meadow mushrooms resemble puffballs, but deadly varieties do too. Check for pink or beige gills
- Foraging: Find them in harvested, groomed, or grazed fields and meadows. Late summer to early fall is best
- Cleaning: Wash thoroughly before cooking
- Cooking: Saute with onions and oil. Alternatively, bake into biscuits and gravy
- Storing: Can be dried and powdered, or frozen after cooking
Identification: Agaricus campestris is the scientific name. Young meadow mushrooms resemble puffballs, but deadly varieties do too. Check for pink or beige gills
Agaricus campestris is the scientific name for meadow mushrooms. They are the wild cousins of the button mushrooms found in supermarkets. While they may resemble puffballs when young, deadly varieties do as well. Therefore, it is important to know how to identify them correctly.
Meadow mushrooms have pink or beige gills when they are young. However, it is important to note that some toxic varieties may also have pink gills, so this is not the only characteristic to rely on when identifying them. They are also spherical when young and flatten out with age, typically reaching up to 10 cm across. The caps are creamy-white and smooth, but can sometimes be darker and develop rough scales. The flesh can sometimes stain pinkish, and the stems have a delicate skirt, which may not be present in older mushrooms. The stem is smooth above the skirt and scaley below, with a length of 5-10 cm.
To identify meadow mushrooms, cut the stem of the mushroom and wait 15 minutes. If the cut turns yellow, discard it, as this is indicative of the toxic Agaricus xanthodermus variety, also known as the Yellow Stainer. Additionally, bring the underside of the mushroom cap close to your nose and smell it. If it smells like embalming fluid, it is not a meadow mushroom. Meadow mushrooms have a distinctive mushroomy aroma.
True Agaricus campestris mushrooms are rare in certain regions, such as within 10 miles of the author's house in California. However, they are common in California's Central Valley and can often be found in large quantities. They start to fruit in early summer and grow in open places like fields, yards, and forest edges.
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Foraging: Find them in harvested, groomed, or grazed fields and meadows. Late summer to early fall is best
Foraging for meadow mushrooms requires a keen eye and some patience. Meadow mushrooms, or Agaricus campestris, are typically found in fields, meadows, and other grassy areas. They are often found in harvested, groomed, or grazed fields, and the best time to look for them is from late summer to early fall.
To identify meadow mushrooms, look for those with caps ranging from 1.5 to 4 inches wide, with brown fibrous scales that radiate outwards and may have a purplish tinge. The stems are usually 1.5 to 2.25 inches long. Another identifying feature is their dark brown to purple-brown spore prints, which distinguish them from toxic white-spored Amanita species.
When identifying mushrooms, it is crucial to pay attention to smell and discoloration. Cut the stem and wait 15 minutes; if the cut turns yellow, discard it. A good mushroom should have a pleasant, mushroomy smell. If it smells like embalming fluid, it is not safe to eat.
Meadow mushrooms typically start to fruit in early summer and can be found in open spaces. They often grow in clusters, so once you find a spot, you can return to it and expect to find more. They are usually found in the same place the following year, around the same time.
When foraging, it is important to be mindful of the environment. Avoid foraging near roads or industrial areas to prevent potential contamination. Scout locations in advance, noting landmarks and potential hazards, and always follow local regulations and obtain permission when necessary. Remember to only take what you need and leave small, immature mushrooms to continue growing and reproducing.
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Cleaning: Wash thoroughly before cooking
Meadow mushrooms can be a delicious addition to your meal, but it is imperative to clean them thoroughly before cooking. This is because mushrooms tend to harbour dirt, bacteria, and pests, which can be harmful if consumed.
To clean your mushrooms, start by brushing off any visible dirt with a soft-bristled brush or a damp paper towel. This will help remove any stubborn dirt or debris. Next, fill a large bowl with cold water and add a teaspoon of salt, stirring to dissolve. Salt water can help dislodge dirt and kill any pests present. Then, place the mushrooms in the saltwater solution and swish them around gently with your hands. Let them soak for a few minutes, and then rinse them under running water.
After rinsing, you can use a small paring knife to trim off the very end of the stems if they look dry or discoloured. You can also use the knife to gently scrape away any remaining dirt or stains on the surface of the mushrooms. Be gentle and careful during this process, as mushrooms are delicate. Finally, use a clean cloth or paper towel to pat the mushrooms dry. Your meadow mushrooms are now ready for cooking!
It is important to inspect your mushrooms before cleaning to ensure they are safe to consume. Meadow mushrooms have white or beige caps with pink or beige gills. If the gills are white, the mushroom is likely a deadly Amanita variety. Additionally, meadow mushrooms should not stain yellow when bruised or cut. If they do, discard them immediately, as these are likely toxic Agaricus xanthodermis mushrooms.
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Cooking: Saute with onions and oil. Alternatively, bake into biscuits and gravy
Cooking Meadow Mushrooms by Sautéing with Onions and Oil
To cook meadow mushrooms by sautéing with onions and oil, start by slicing the onions into strips and peeling and dicing the garlic. Clean the mushrooms by wiping them with a damp paper towel to remove any dirt, then dry them with a paper towel. Slice the mushrooms evenly, making sure they are approximately the same thickness in size.
Heat olive oil in a pan over medium-high heat. You can also add butter or use bacon grease or avocado oil. Add the onions and sauté for 2 minutes, stirring frequently. Then, add the garlic and cook for another 2 minutes. Next, put in the sliced mushrooms and increase the temperature to the highest heat. Continue cooking until the mushrooms turn golden brown and the onions become translucent. You can also add a splash of white wine, soy sauce, or Worcestershire sauce for extra flavor.
Once the mushrooms are starting to brown, add an extra teaspoon of olive oil and season with salt and pepper. Stir well and sauté for an additional 2 minutes before serving.
Cooking Meadow Mushrooms by Baking into Biscuits and Gravy
To make meadow mushroom biscuits and gravy, start by preheating your oven to 450°F or 205°C. In a large bowl, mix flour, sugar, baking powder, and salt until well combined. Cut in cold vegetable shortening using a pastry cutter until the dough is crumbly. Gradually stir in cold milk to form a soft and sticky dough.
Turn the dough onto a lightly floured surface and knead it gently. Roll or pat the dough to a thickness of about 1/2 inch. Cut the dough using a floured cookie cutter or divide it into equal parts and shape them into biscuits. Brush the tops of the biscuits with a whisked egg and sprinkle with pepper.
Bake the biscuits for 10 to 15 minutes or until golden brown. While the biscuits are baking, prepare the gravy. Finely dice the mushrooms, garlic, and onions. Heat butter or olive oil in a cast-iron skillet or large saucepan over medium heat. Add the mushrooms, garlic, and onion to the skillet and season with salt and pepper. Sauté for 3 to 4 minutes until the onions turn translucent.
Reduce the heat slightly and add flour through a sieve or sifter, stirring for about 1 minute. Then, slowly stir in vegetable broth until the gravy reaches your desired thickness. Taste the gravy and adjust the seasonings as needed. Keep the gravy on low heat until ready to serve, adding more vegetable broth if it becomes too thick.
Serve the gravy ladled over the warm biscuits, with an additional sprinkle of black pepper if desired.
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Storing: Can be dried and powdered, or frozen after cooking
If you want to store cooked meadow mushrooms, it is recommended to freeze them. To do this, start by slicing the mushrooms into similar-sized portions. Then, cook them using your preferred method, such as sautéing, steaming, grilling, roasting, or frying. Let the cooked mushrooms cool to room temperature before placing them onto a parchment paper-lined baking sheet and putting them in the freezer for about an hour, or until they feel hard. Finally, transfer the frozen mushroom pieces into freezer bags or airtight containers and store them in the freezer for up to nine months.
Alternatively, you can dry and powder meadow mushrooms for long-term storage. To dry mushrooms, you can use a dehydrator or air-drying techniques. For air-drying, place the mushrooms in a mesh container with good airflow, such as a circular mesh strainer, for about a week until they are completely dry. Once the mushrooms are fully dried, store them in an airtight container, such as a glass jar or plastic resealable bag, and keep them in a cool, dry, and dark place, such as a cabinet or pantry. Properly stored dried mushrooms can last for up to twelve months.
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Frequently asked questions
Meadow mushrooms (Agaricus campestris) are closely related to the cultivated button mushroom. They have pink gills when young and grow in grass. Be careful not to confuse them with Agaricus xanthodermis, which can make you sick.
Meadow mushrooms are widely distributed in North America and Europe. They can be found in harvested, groomed, or grazed fields and meadows, usually in late summer to early fall, after a rain.
You can dry meadow mushrooms and use them in powdered form or dried chunks in soups. You can also cook and then freeze them. When cooking, add oil to a pan and saute the mushrooms for 2-3 minutes.
