Emma Wilson
Large field mushrooms, scientifically known as Agaricus campestris, are a type of wild mushroom that can be found in fields and grassy areas worldwide. They are closely related to the cultivated button mushrooms (Agaricus bisporus) found in supermarkets. Field mushrooms are edible and have a superior taste and versatility in recipes, making them a popular choice for mushroom enthusiasts and foragers. They are typically found in the late summer and autumn months, growing in fairy rings or scattered in small groups. While they are safe to consume, care must be taken during foraging to distinguish them from poisonous species, such as the deadly Amanita virosa. Proper identification of field mushrooms is crucial, and consuming only mature mushrooms with brown or pinkish-brown gills is recommended.
| Characteristics | Values |
|---|---|
| Scientific Name | Agaricus campestris |
| Common Name | Field Mushroom, Meadow Mushroom, Pink Bottom |
| Habitat | Fields, Grassy Areas, Meadows, Pastures, Open Fields |
| Season | Late Summer to Early Autumn |
| Cap Colour | White, Grey/Brown, Slightly Pinkish |
| Cap Diameter | 3-12 cm |
| Cap Shape | Hemispherical, Flattens with Maturity |
| Gills | Deep Pink to Dark Brown, Free and Curving Away from Stem |
| Stem | Cylindrical, White, Thicker at Base, Tapering Towards Top |
| Stem Length | 3-10 cm |
| Stem Diameter | 1-2 cm |
| Ring | Fragile, Movable, Above Gills |
| Spore Print | Dark Brown |
| Edibility | Edible, Superior Taste |
| Confusable with | Destroying Angel, Agaricus californicus, Agaricus hondensis, Agaricus xanthodermus, Clitocybe |
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What You'll Learn
Identification characteristics
Field mushrooms (Agaricus campestris) are a popular variety of mushrooms known for their delightful taste and versatility in recipes. They are closely related to the cultivated button mushrooms (Agaricus bisporus) found in supermarkets.
The field mushroom is a familiar and widely encountered mushroom species, especially in the UK. It is typically found in grassy habitats, including meadows, pastures, and open fields, during late summer and early autumn.
The field mushroom has distinct characteristics that make it easily recognisable. Its cap is initially hemispherical, but as it matures, it flattens out, often reaching a diameter of 10 cm or more. The cap is usually white, sometimes with fine scales, and may be slightly cracked. It is always dry and never slimy to the touch.
Underneath the cap, the gills are closely spaced and free, not touching the stem. They start as a deep pink colour, then turn red-brown, and finally become dark brown as the mushroom matures.
The stem of the field mushroom is cylindrical and firm, usually white in colour, and thicker at the base, tapering towards the top. There may be a fragile, movable ring around the upper part of the stem, which is a remnant of the partial veil that protected the gills during development.
To distinguish field mushrooms from similar-looking poisonous species, there are a few key characteristics to note. Firstly, the spores of field mushrooms are always dark brown, whereas some poisonous species, like the White Clitocybe, have white, off-white, buff, cream, pink, or light yellow spores. Secondly, the gills of field mushrooms are free, whereas the gills of the Clitocybe run down onto the top of the stem.
Additionally, when identifying field mushrooms, it is important to ensure they are not confused with the poisonous Agaricus xanthodermus (Yellow Stainer). To test for this, cut a chunk out of the base of the stem; if it turns yellow, discard it. Also, be cautious of the Destroying Angel, a deadly mushroom that can be mistaken for field mushrooms by inexperienced pickers. Always verify that the gills are brown (older) or pinkish-brown (younger) before consuming.
It is worth noting that each mushroom may vary in appearance, and environmental conditions and genetics influence their characteristics. When consuming wild mushrooms, it is essential to be cautious and properly identify them to avoid any potential health risks.
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Locations
Field mushrooms (Agaricus campestris) are a delightful and flavoursome variety of mushrooms that can be found in abundance throughout the UK. They are closely related to the cultivated button mushrooms (Agaricus bisporus) found in supermarkets.
Field mushrooms are widely distributed and have been reported from Asia, Europe, northern Africa, Australia, New Zealand, and North America. They are commonly found in grassy areas, fields, meadows, and pastures, usually after rainfall during late summer and autumn. They are known to grow in fairy rings, but more often they occur as singletons or scattered in small groups.
In the UK, field mushrooms are prevalent in various locations, including:
- Hereford
- North Wales
- Leicestershire
- Anglesey
In North America, field mushrooms are also known as meadow mushrooms and can be found in Eastern regions, including:
- Forests
- Wetlands
- Urban environments (e.g., city parks, lawns, and backyards)
It is important to note that field mushrooms are becoming harder to find due to habitat loss and the use of chemical sprays. Additionally, care must be taken to distinguish them from poisonous species, especially when foraging in unfamiliar locations.
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Taste and recipes
Field mushrooms (Agaricus campestris) are known for their delightful taste and versatility in recipes. They are closely related to the familiar supermarket button mushrooms (Agaricus bisporus) and are considered superior in flavour. They are widely eaten and can be used in any recipe that calls for cultivated (button) mushrooms.
When foraging for field mushrooms, it is important to be cautious as they resemble some poisonous species. One way to distinguish them from similar-looking toxic mushrooms is by their gills, which are initially pink, turning dark brown as they mature. The gills are "free", meaning they do not touch the stem but curve back and end on the underside of the cap near the stem. The spore print of a field mushroom is also a distinguishing factor, as it should be dark brown, whereas some poisonous varieties will have a white or off-white spore print. The cap of a field mushroom is typically white, sometimes with fine scales, and can be up to 12 centimetres in diameter. It is first hemispherical, then flattens out as the mushroom matures.
Before consuming any wild mushroom, it is important to cook it thoroughly. While field mushrooms are edible, they should be properly identified and consumed in moderation. It is recommended to try a small piece first, as some people can be allergic to mushrooms. If you are unsure about the identification of a mushroom, it is best to avoid consuming it.
Field mushrooms can be used in a variety of recipes, such as risotto, omelettes, soups, sauces, and salads. They can be sautéed, fried, or sliced raw and added to dishes. One forager describes their plan to use their foraged field mushrooms in a puff pastry tart.
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Similar species
The field mushroom, or Agaricus campestris, is closely related to the cultivated button mushroom (Agaricus bisporus). It is also known as the meadow mushroom in North America. It is edible and has a superior taste and texture to the button mushroom.
However, it is important to distinguish it from poisonous species, as it resembles some toxic varieties. For example, in the US, it may be confused with the poisonous Agaricus californicus or A. hondensis. It also resembles Agaricus xanthodermus (the yellow stainer), which causes gastrointestinal issues in many people. A. arvensis (the horse mushroom) is another similar edible species, although it is nearly identical to the edible Agaricus andrewii and A. solidipes.
The Agaricus species has a white cap, which may have fine scales and can range from 3 to 12 centimetres in diameter. The gills are initially pink, then turn red-brown and finally dark brown, as does the spore print. The stipe is 3 to 10 centimetres tall and predominantly white, bearing a thin ring. The flesh bruises a reddish-brown, unlike the yellow of the poisonous Agaricus xanthodermus.
The Morel, Chanterelle, Hericium, Morel, and Sulphur Shelf mushrooms are often found in the woods, while the Giant Puffball can be found in grassy areas in the countryside. These mushrooms are relatively easy to identify and do not have deadly poisonous look-alikes.
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Safety concerns
Field mushrooms (Agaricus campestris) are a popular variety of mushrooms for foragers and mushroom enthusiasts due to their abundance and versatility in recipes. They are typically found in grassy habitats, including meadows, pastures, and open fields, during late summer and early autumn. While they are a flavourful addition to meals, there are several safety concerns to be aware of when foraging for and consuming field mushrooms.
Firstly, accurate identification is crucial. Most mushrooms are inedible, and some are even poisonous or deadly. It is essential to correctly identify the mushroom species before consumption to avoid health risks. Field mushrooms have distinct characteristics, such as a cap that starts hemispherical and flattens out as it matures, reaching a diameter of 10 cm or more. Underneath the cap, they have closely spaced, free gills that are initially pink and turn dark brown with maturity. The stem is usually cylindrical, firm, and white, thicker at the base and tapering towards the top. A fragile, movable ring is often present around the upper part of the stem, and the spore print should be dark brown.
Additionally, it is recommended to cook all wild mushrooms before consumption. Wild mushrooms may grow in environments that are not sterile, and cooking helps to eliminate potential contaminants. Furthermore, some edible mushrooms contain toxins that are destroyed through cooking, making them safe for consumption.
It is also important to be cautious of mushroom look-alikes. Some mushrooms have dangerous doppelgängers that can be easily mistaken for edible varieties. For example, the deadly Galerina marginata closely resembles the edible field mushroom. Therefore, it is essential to be confident in your ability to accurately identify mushrooms before consuming them. If you are unsure, it is always better to err on the side of caution and refrain from consuming them.
Moreover, it is crucial to check for insect infestations, which are common in field mushrooms and most edible mushrooms. Insects can introduce harmful bacteria or toxins into the mushrooms, making them unsafe for consumption.
Lastly, while it is not a common concern, exposure to mushroom spores during foraging or handling can be a potential hazard. Inhalation of certain mushroom spores can cause respiratory issues or allergic reactions in some individuals. Therefore, it is advisable to take precautions, such as wearing a mask, to minimise direct inhalation of spores during foraging or handling of mushrooms.
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Frequently asked questions
Large field mushrooms are a type of wild mushrooms, also known as Agaricus campestris. They are closely related to the cultivated button mushrooms found in supermarkets.
Large field mushrooms are typically found in fields and grassy areas, particularly after rainfall. They are usually found in late summer and early autumn.
Yes, large field mushrooms are edible and widely eaten. However, they resemble some poisonous species, so care must be taken to distinguish them from toxic varieties. It is recommended to cook wild mushrooms before consuming them.
