A large fragrant white meadow agaric smelling of aniseed, growing in grass enriched by livestock.
Where it grows
Horse mushrooms favour old paddocks, well-grazed pasture, and the grassy edges of woods, fruiting from midsummer into autumn. The fruitings are often spectacular — large groups or rings of broad-capped mushrooms among long grass.
How to recognise it
A robust mushroom, larger and shaggier than the field mushroom. The cap is cream-white, with fine adpressed scales. The gills start as a pale grey-pink (not bright pink as in A. campestris) and darken to chocolate. The veil leaves a sturdy pendant ring whose underside has a striking cog-wheel pattern. Crushed flesh smells distinctly of aniseed or almond.
Edibility & cautions
A choice edible. The dangerous look-alike is the Yellow Stainer (Agaricus xanthodermus), which bruises bright chrome yellow especially at the stem base and smells of iodine or carbolic. A small yellowing of the cuticle is normal in A. arvensis, but a brilliant yellow stem base is a clear warning.
Culinary use
Roast cap-side up with garlic; the size makes it well suited to stuffing.
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Horse Mushroom starts with H and ends with M. Browse other mushrooms along the same letter.
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