Species
- Cultivated Mushroom Agaricus bisporus
- Field Mushroom Agaricus campestris
- Red Staining Mushroom Agaricus silvaticus
- The Prince Agaricus augustus
- Horse Mushroom Agaricus arvensis
- Wood Mushroom Agaricus silvicola
Cultivated species of huge commercial importance
Agaricus (white mushroom, button mushroom)
Widely available, this
mushroom varies in colour from white to light brown and in size from small to
jumbo stuffer; plump and dome-shaped with a pleasing flavour.
Foragers Tips
- Beware: all of these species can be confused with the poisonous Agaricus Xanthoderma or Yellow Stainer which can be found growing together!
Basket of Agaricus arvensis collected by Guy de Moubray
Cooks Tips
- Flavour intensifies when cooked
- Excellent for use both raw and cooked
- Also available canned and dried
- Mature specimens with open veils have an intensely rich taste
- Mature specimens picked after rain may release a lot of water, to the extent that they end of being boiled rather than fried. If this happens, pour off the liquid and add a bit more fat. The liquid will be strongly flavoured and can be used elsewhere or reduced separately. This is especially true of the Horse Mushroom (Agaricus arvensis)
Cream of Mushroom Soup
500g Agaricus mushrooms - cleaned and chopped 450g Butter 1 Onion - sliced thinly 900ml Milk 250ml Plain yoghurt or single cream 10ml Flat leaf parsley - chopped 1 Chicken stock cube Salt Black pepper - freshly ground Nutmeg - ground
In a large pot fry the onion with the butter until it is transparent reduce to a gentle heat then add the mushrooms and stir for 10 minutes. Add milk and bring to boil. Crumble in stock cube and season with salt and pepper. Add the parsley and simmer for 5 minutes then stir in yoghurt and a pinch of nutmeg and simmer for 3 more minutes.
- Preparation - 10
- Cooking - 30
- Feeds - 4/6
- Region -
- Source -
Ralph's Horse Mushroom Feast
1 Large Horse Mushroom (Agaricus augustus)
2 thin slices of cooked ham (or smoked ham)
1 Spring onion - roughly chopped
1 Tomato - sliced
1 Celery stick - thinly sliced
1 knob of butter
Cress
freshly ground black pepper
All I do is take out the centre stalk and put in its place a knob of butter place two thin slices of cooked ham (I prefer smoked myself). On top of this I put the spring onion, sliced tomato and celery. Put in the microwave for two minutes (or less if the mushroom is smaller than the one shown). Garnish with cress and freshly ground black pepper.
Ralph's Horse Mushroom Feast on a 25cm (10 inch) dinner plate
- Preparation - 3
- Cooking - 2
- Feeds - 1
- Region - UK (Lincolnshire)
- Source - many thanks to Ralph Jackson
Devilled Mushrooms
450g Button or Cap mushrooms 60-85g Butter 40ml Medium Paprika 40ml chopped Mango chutney Chilli, Salt and Black Pepper (Soured Cream)
Fry the mushrooms in butter until soft. Season with chilli and pepper. Stir in the Paprika and chutney and a little salt. Cook for a further 4 minutes and spoon into a serving bowl. (Soured Cream can be stirred in, or served separately).
- Preparation - 5
- Cooking - 15
- Feeds - 4 to 6
- Region - ?
- Source - Times Magazine
Mushrooms Monte Carlo
8 Salted Anchovy Fillets 750g Button mushrooms 100ml Olive Oil 60ml Chopped Parsley 1sprig Mint 2 Lemons Juiced Salt, Pepper
Soak Anchovy fillets in water for a couple of hours, to remove the salt. Change the water several times. (If tinned anchovies are used this step is unnecessary.)
Clean and chop the mushrooms - smaller ones can be left whole. Gently cook in large pan with the oil, after 5 minutes add anchovies, mint lemon juice and pepper. Continue to cook until the liquid has reduced. Sprinkle with parsley, add salt if needed and serve with scrambled eggs or a plain omelette.
- Preparation - 5
- Cooking - 15
- Feeds - 6 Side-dish
- Region - ?
- Source - Elle