Emily Johnson
Field mushrooms, scientifically known as Agaricus campestris, are edible wild mushrooms closely related to the cultivated white button mushrooms (Agaricus bisporus) sold in stores. They are commonly found in fields and grassy areas worldwide from late summer onwards and are distinguishable by their white or off-white spore print, mild taste, and distinctive mushroomy smell. While they are considered safe to consume, proper identification is crucial as they resemble some poisonous species.
| Characteristics | Values |
|---|---|
| Scientific Name | Agaricus campestris |
| Common Names | Meadow mushroom, pink bottom, field mushroom |
| Cap Colour | White, may have fine scales |
| Cap Diameter | 3 to 12 centimetres (1+1⁄4 to 4+3⁄4 inches) |
| Gills Colour | Initially pink, then red-brown, finally dark brown |
| Stipe | 3 to 10 cm (1+1⁄4 to 4 in) tall, 1–2 cm wide, predominantly white with a single thin ring |
| Smell | 'Mushroomy' or almond/aniseed |
| Habitat | Fields, grassy areas, lawns, fairy rings, small groups, solitary |
| Edibility | Edible, but resembles some poisonous species |
| Culinary Uses | Sauteed, fried, sauces, salads, risotto, omelettes, soups, sauces for meat dishes |
| Region | Asia, Europe, northern Africa, Australia, New Zealand, North America |
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What You'll Learn
Field mushrooms are edible but resemble poisonous species
Field mushrooms, or Agaricus campestris, are edible and wholesome, with a mild taste. They are closely related to the familiar supermarket button mushrooms (Agaricus bisporus) and are often used in cooking. However, it is important to exercise caution when foraging for field mushrooms, as they resemble some poisonous species.
The field mushroom is a gilled mushroom that typically grows in fields and grassy areas worldwide, usually after rain from late summer onwards. It is commonly found in lawns, small groups, fairy rings, or solitary. While it is edible, it should not be consumed raw or without proper identification, as it can be confused with toxic look-alikes.
One key distinguishing feature of the field mushroom is the colour of its gills. Young mushrooms have gills that vary from brown to pink or off-white, while mature mushrooms will always have dark brown gills due to spore production. In contrast, the poisonous Agaricus xanthodermus and similar species have white spore prints. Additionally, the cap of the edible Agaricus species is typically white to slightly pinkish and may have fine scales, while any mushroom with a hint of green in the cap colour should be avoided, as it could be the deadly Amanita phalloides.
Another distinguishing feature is the smell of the mushroom. Field mushrooms have a distinctive "mushroomy" smell due to the chemical octenal or an almond/aniseed aroma from benzyl alcohol and benzaldehyde. The place to determine the smell is at the base of the stem, and it may be necessary to squash the mushroom to release the aroma.
It is important to be cautious and confident in your identification before consuming any wild mushrooms, as some poisonous species closely resemble the edible field mushroom. Proper identification, cooking, and moderation are essential when consuming field mushrooms.
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They are closely related to supermarket button mushrooms
Field mushrooms, or Agaricus campestris, are indeed closely related to the familiar button mushrooms commonly found in supermarkets. They belong to the same genus, Agaricus, which includes several species of mushrooms that are widely cultivated and consumed. While button mushrooms are typically grown commercially and available year-round, field mushrooms are wild mushrooms that fruit naturally in grass fields, meadows, and pastures, typically during late summer and autumn. Both types of mushrooms share a similar appearance and are considered safe and delicious edible varieties.
The relationship between field and button mushrooms becomes more apparent when comparing their physical characteristics. Both types have a fleshy, smooth, and rounded cap that starts out convex and expands as it matures. The caps of field mushrooms are usually a little larger, ranging from 5 to 15 centimetres in diameter, while button mushrooms tend to be on the smaller side. Colour-wise, field mushrooms often feature a paler, creamy white cap that bruises a yellowish hue when handled, whereas button mushrooms tend towards a brighter white.
Additionally, both types of mushrooms have a central, stout stem that is typically white or pale in colour. The gills underneath the cap, which start off pale and gradually darken as the mushroom ages, are another shared feature. These gills produce spores that enable the mushrooms to reproduce, and they are an important indicator of the mushroom's freshness and edibility. In terms of taste and texture, field and button mushrooms are quite similar, offering a mild, earthy flavour and a tender, meaty texture when cooked.
While button mushrooms are typically harvested when they are still immature, with their gills covered by the cap, field mushrooms are usually picked when they are more mature, and their gills are visible. This is one of the key distinctions between the two types. Another difference lies in their availability and cultivation. Button mushrooms are cultivated in controlled environments and are available year-round, whereas field mushrooms are seasonal and dependent on natural conditions for their growth and availability.
In conclusion, field mushrooms and supermarket button mushrooms are closely related in terms of their taxonomy, appearance, and culinary uses. Understanding this relationship can help mushroom enthusiasts identify and safely enjoy these wild delicacies, while also appreciating the convenience and year-round availability of their cultivated cousins. The next time you spot some field mushrooms on your foraging adventures, you can confidently recognise their kinship with button mushrooms and perhaps even experiment with some tasty wild mushroom recipes!
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They grow in fields and grassy areas, not directly from wood
Field mushrooms, or Agaricus campestris, are a type of gilled mushroom that is closely related to the cultivated button mushroom (Agaricus bisporus). They are edible and commonly found in fields and grassy areas, particularly after rainfall from late summer onwards. They can be identified by their white or off-white caps, which may have fine scales and are typically 3 to 12 centimetres in diameter. The gills of young mushrooms are pink, turning red-brown and then dark brown as they mature.
Field mushrooms grow from the soil and are often found in small groups, solitary, or in fairy rings. They are rarely found in woodland areas and do not grow directly from wood. Instead, they are usually found in fields, lawns, and grassy places. While they are edible, care must be taken to distinguish them from poisonous species, as there are deadly mushrooms that resemble field mushrooms.
The colour and texture of the cap can vary depending on environmental conditions and genetics. Any hint of green in the cap colour indicates the presence of the deadly Amanita phalloides, so these mushrooms should be avoided. The gill colour of young mushrooms may vary from brown to pink or off-white, but it will always darken to a dark brown as the mushroom matures.
The smell of field mushrooms is also a key identifying feature. They typically have a distinctive "mushroomy" smell due to the chemical octenal or a scent of almond/aniseed from the presence of benzyl alcohol and benzaldehyde. To determine the colour and smell, it is best to examine the base of the stem, as these features are less prominent in other regions of the mushroom.
In terms of culinary uses, field mushrooms can be sauteed, fried, or included in sauces or salads. They can be used in any recipe that calls for cultivated button mushrooms and are especially tasty in risotto, omelettes, soups, and sauces served with meat dishes.
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Agaricus campestris is the scientific name for field mushrooms
Field mushrooms are saprobic, meaning their mycelium feeds on dead vegetation in the soil, such as grass roots. They are typically found growing in small groups, in fairy rings, or as solitary mushrooms. While they occur worldwide, they are especially common in Britain and Ireland, where they are the most commonly eaten wild mushroom.
The cap of the field mushroom is white and may have fine scales. It is 3 to 12 centimetres in diameter and is initially hemispherical before flattening out as the mushroom matures. The gills are pink, then red-brown, and finally dark brown, as is the spore print. The stipe is 3 to 10 centimetres tall and predominantly white, with a single thin ring. The taste is mild, and the flesh bruises a reddish-brown colour.
In the past, slices of field mushrooms were applied to scalds and burns in parts of Scotland. Today, they are commonly used in cooking, sautéed or fried, in sauces, or even sliced raw in salads. They are also known as meadow mushrooms or pink bottoms.
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They have a distinctive 'mushroomy' or almond/aniseed smell
Field mushrooms, or Agaricus campestris, have a distinctive mushroomy or almond/aniseed smell. This is due to the presence of octenal, benzyl alcohol, and benzaldehyde. The place to determine both the colour and the smell is the base of the stem, as these features are less prominent in other regions of the mushroom. To get a good sense of the smell, it is recommended to really squash the base of the stem.
Field mushrooms are closely related to the familiar supermarket button mushrooms (Agaricus bisporus). They are edible and wholesome, but they resemble some poisonous species, so care is needed to distinguish them. They are often found on lawns in suburban areas, appearing in small groups, in fairy rings, or solitary. They grow in North America and Europe from summer to autumn and are rarely found in woodland.
The cap of the edible Agaricus species varies from white to dun, and on to a slightly pinkish colour in species like A. sylvaticus. The cap may be slightly scaley and may be cracked. The gills of the mushroom are initially pink, then red-brown, and finally a dark brown in a mature specimen. The white flesh bruises a dingy reddish brown, as opposed to yellow in the poisonous Agaricus xanthodermus and similar species.
Field mushrooms are saprobic, meaning their mycelium feeds on dead vegetation in the soil, such as grass roots. They are often found growing in fairy rings, but more often they occur as singletons or randomly scattered small groups. They are rarely found growing in the middle of cow pats.
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Frequently asked questions
Field mushrooms, or Agaricus campestris, are a type of gilled mushroom closely related to the cultivated button mushroom. They are edible and commonly found in fields and grassy areas.
Field mushrooms have a white cap that may have fine scales and is 3 to 12 centimetres in diameter. The gills are initially pink, then turn red-brown and finally dark brown as the mushroom matures. The stipe is white and 3 to 10 centimetres tall.
Field mushrooms have a distinctive smell that is either 'mushroomy' due to the chemical octenal, or almond/aniseed due to the presence of benzyl alcohol and benzaldehyde. They are also found growing from the soil and never directly from wood.
Field mushrooms are edible, but care must be taken to distinguish them from similar-looking poisonous species such as Agaricus californicus, Agaricus hondensis, and Amanita phalloides, which can be deadly.
