A cream-coloured spring-fruiting field mushroom, traditionally appearing in Europe around St George's Day on 23 April.
Where it grows
St George’s mushroom is the classic spring agaric of European grassland. It fruits between April and June, frequently forming rings or arcs on chalk downs, in old meadows, and along hedgerows. The fruiting often precedes the morels by a week or two.
How to recognise it
A stout, fleshy mushroom in ivory or warm cream. The cap is initially domed and rolled at the edge, becoming wavy. Gills are white, narrow, and crowded. The single most useful clue is the smell — a strong, almost overwhelming aroma of damp wheat flour or new bread dough.
Edibility & cautions
A choice edible. The dangerous look-alike is the deadly Fool’s Mushroom (Amanita verna) — but that has free gills, a ring, and a basal sac, none of which St George’s possesses. Another confusable species is the toxic Inocybe patouillardii, which reddens when bruised and lacks the floury smell.
Culinary use
Slice and sauté in butter; pairs well with eggs, asparagus, and spring lamb.
Find more mushrooms by letter
St George's Mushroom starts with S and ends with M. Browse other mushrooms along the same letter.
Mushrooms that contain a letter from "St George's Mushroom":