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This is the description page for Horse Mushroom (Agaricus arvensis) 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: Horse Mushroom.  The Horse Mushroom, Agaricus arvensis, is a basidiomycete fungus (filamentous fungi composed of hyphae that reproduce sexually) and is a member of the Agaricaceae (Agaricus) family of fungi and is one of the largest (in terms of size) members of that family. It prefers grassy areas and often grows in very large fairy rings. It is often found near stables (hence the common name). It grows world-wide but is most common in Northern Europe and North America. It is most common in Autumn (during September and October) but can fe found from June through to November. It is saprobic (survives by decomposing dead or decaying matter), grows alone (ie it is not dependent on tree species), gregariously, and often in large fairy rings. Young specimens are domed buttons with grey-white gills that are enclosed in a white veil at the button stage. These gills darken and become a chocolate brown as they age. The cap itself matures flat and large as the mushroom ages (they can reach 20cm or more in diameter). The mushrooms start out white and tend to yellow on age (they can also yellow on handling). The veil tends to be large and persistent (this is a notable feature of the species) and the cap margins may develop scales in older mushrooms. The spore print is very dark brown and the mushroom tends to have a slightly aniseedy smell. The base of the stipe (stem) is noticeably swollen and hollows with age and though the stem can bruise yellow on handling it does not bruise bright yellow and there is no yellowing of the stem when cut (and this distinguishes this mushroom from the toxic yellow-staining fungus). The ring is two layered, with a large skirt-like ring and a small star-shaped ring. The flesh is firm and tends to smell slightly of aniseed or bitter almonds and tastes slightly nutty. When picking be aware that this is a favourite species of many fly larvae and older specimens many be maggot-ridden. It is excellent eating and well worth picking. If picking in meadows and away from trees it is most often confused with the Field 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 horse mushrooms lend themselves well to preserving by drying. Recipes Utilizing Horse 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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