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This is the description page for Field Mushroom (Agaricus campestris) and includes a description as well as an image, if available and a selection of recipes from this site that relates to the wild foodstuff: Field Mushroom.  The Field Mushroom, Agaricus campestris, (also known as Meadow Mushroom) is a basidiomycete fungus (filamentous fungi composed of hyphae that reproduce sexually) and is a member of the Agaricaceae (Agaricus) family of fungi. Its species name campestris is derived from the Latin word campus (meaning 'field'), and it is found most commonly in meadows either mown for hay or grazed by horses, cattle or sheep. It can be found worldwide and appears in fields and grassy areas after rain from late summer through autumn (but is most common in late August and September, though it can be found as early as June and as late as November). It is fast maturing and has a short shelf-life and ideally should be consumed immediately after picking. The Field Mushroom grows alone (ie it is not dependent on tree species), gregariously, or sometimes in fairy rings where it tends to stimulate the growth of grass inside the ring. It is closely related to the cultivated white 'button mushrooms' sold in grocery stores but, typically, the Field Mushroom is smaller and rather more delicate in stature, while having the same characteristic mushroom smell. Young specimens have closed caps and bear tightly-packed bright pink gills that are covered by a veil. As the mushroom matures the cap opens and becomes less and less convex, eventually flattening out. The gills darken becoming brick red then chocolate brown and finally black and slightly mucilaginous. As the fungus opens the veil tears away from the cap, leaving a transient membranous ring which can often become rubbed off. The cut flesh colours slightly pink. Typically the cap is a pure white, but there are variants that bear light brown scales and as the mushroom ages even the white ones tend to develop brown scales near the center of the cap. The margins of the cap remain inrolled until maturity where they flatten. The stipe (stem) is short and white and bruises brown whilst the flesh bruises slightly reddish and the mushroom has a stronger smell than the shop-bought varieties. The spore print is dark brown. Maximally the cap grows to between 5 and 10cm in diameter and the stipe is usually between 3 and 7cm tall. It is widely collected and eaten and many consider it the only mushroom safe to consume. If picking in grassland and not near trees it is generally safe to pick. Typically it is confused with the Horse Mushroom, which is safe and good to eat. Care, however, should be taken not to confuse it with the poisonous Yellow Staining Mushroom Agaricus xanthodermus which gows in the same habitat but is distinguished by an unpleasant ink-like smell, its flattened top at the button stage, its white or grey gills (when young) and the cut stem that rapidly yellows. The same is true if you bruise the fungs margin with your thumb. Whilst not fatal it can cause severer gastric upset and diarrhoea in some for several days. The Yellow-staining mushroom is occasional being much commoner in some years than others. Like all Agaricus species field mushrooms lend themselves well to preserving by drying. Recipes Utilizing Field Mushroom Duxelle |
Welcome to the Celtnet guide to wild foods. As this recipe site has grown it has become obvious that to allow people to replicate some of the more ancient recipes on this site (especially from the Ancient, Roman and Medieval periods) it is necessary to list modern alternatives but also to produce a guide so that the curious can find the original (often wild) ingredients for themselves. These pages are an attempt at bringing all these potentially useful and often forgotten wild foods together into one place.
It is a sad fact that we have lost much of the knowledge we once had of the seasonal wild foods that we have on our own doorstep and which are not only safe to eat but which are also very tasty and fresh. This section of the site grew from the work I've done on the ancient recipes section of this site. After all, for our ancestors before farming wild foods were the only foods available. This guide therefor represents images lists and recipes for various wild foods you can gather and what you can do with them. For the most part the list contains edible plants. But I am beginning to add a new section on edible wild mushrooms and this part of the site will be expanding to include many other plants and species very soon. If you would like to know how to cook with these wild foods, then as well as having links to individual recipes on these pages you can also visit my Wild Food Recipes pages for many more (over 1000 and growing) recipe ideas.
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A hot smoker is a method of cooking food, particularly fish, in a mixture of steam and wood chip or sawdust smoke. This article tells you how to make a very cheap home-made smoker from standard kitchen components, as well as telling you how to cook with it.
The article focuses on the Chinese construction machinery sector, its rapid development and changes that have taken place due to the global economic crisis.
Fusion cooking is the blending of ingredients and cooking techniques from different areas of the globe. Though most people thing of Asian-influenced dishes as being typically 'Fusion' modern Fusion cuisines can represent dishes influenced by the foods of any region of the world. Though South-east Asian, African, Middle Eastern and Indian influences tend to predominate. Here you will learn a little more about fusion cookery and will be presented with a classic Australian fusion dish.
The main course is the most important part of any formal meal, with preceding courses leading up to it. Here you will learn a little more about main courses as well as how they developed in Ancient Rome. In additional a recipe for a classic Roman main course is provided.
Lamb is one of the sweetest an most versatile of the red meats. Typically it is very tender and lends itself to a whole range of cooking methods. Here you are presented with two classic lamb-based recipes.
Barbecuing, or cooking meat directly above a flame, is a very traditional cooking method and probably represents humanity's oldest cooking technique. There is nothing like a summer outdoor barbecue and here you will find recipes for a classic kebab and sticky ribs both designed to make the most out of barbecuing.
Game is one of the oldest meat types that humans have ever used. However, game animals tend to be very lean and need to be cooked carefully. This article provides some information about game animals and a recipe for cooking venison by braising slowly in dark beer.
Fruit have been a crucial part of the human diet for half a million years and more. Here you will learn a little about why fruit are so important and why certain foods are called 'fruit'. You will also learn a little about superfoods, what they are and what the next superfoods will be.
Fish is the staple protein source for much of the human population. Fish is an important high-quality protein source that much of the Western diet is deficient in. In this article you will learn a little about fish as well as gaining two classic fish recipes.
The egg is one of nature's finest storage foods, packed with protein and fats. Chickens have been domesticated several times throughout human history and they are mankind's commonest domesticated animal, raised for meat and eggs. Here you will learn a little about eggs, why they are important in cookery and how they have been used throughout the ages.
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