About
Flavors
Mild
Meadow Mushroom has a mild and delicate flavor that is not overpowering.
Grounded
Being a ground-growing mushroom, it has a natural earthy taste.
Nutty
There's a subtle nutty undertone in its flavor profile.
Textures
Soft
The mushroom has a soft texture when cooked.
Smooth
The cap of the Meadow Mushroom is smooth to the touch.
Slightly Chewy
It can have a slightly chewy consistency, especially if not overcooked.
Fragrances
Fungus
Agaricus campestris has the typical earthy aroma associated with many mushrooms.
Fresh
When freshly harvested, it has a pleasant fresh scent.
Physical Characteristics
Caps:
Convex to flattened, 5-10 cm wide. White, discolors yellowish.
Gills:
Free from stipe, initially pink, then brown.
Look Alike Species
Specie:
Agaricus xanthodermus
Edibility:
toxic
Differences:
Stains yellow when bruised, smells unpleasant
Specie:
Agaricus xanthodermus
Edibility:
toxic
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References
The First Whole Genome Sequencing of Agaricus bitorquis and Its Metabolite Profiling
Evaluation of metal contents and bioactivity of two edible mushrooms Agaricus campestris and Boletus eclulis
Vitamin D2 content and antioxidant properties of fruit body and mycelia of edible mushrooms by UV-B irradiation
The Anise-like Odor of Clitocybe odora, Lentinellus cochleatus and Agaricus essettei
ON THE FIRST, NATURALLY OCCURRING AMINO TRICARBOXYLIC ACID, ISOLATED FROM THE MUSHROOM LACTARIUS HELVUS
This study provides a comprehensive understanding of the Agaricus genus of mushrooms. The genome sequencing of A. bitorquis strain BH01 provides valuable insights into the potential for artificial cultivation and breeding, which will facilitate the development of the field of mushrooms as functional food manufacture.
2023
Here we determined metal concentrations, and antioxidant, antimicrobial and anticancer potential of two edible mushrooms Agaricus campestris and Boletus edulis. The concentrations of nine metals were determined and all metals are present in the allowable concentrations.
2017
Our objective was to study the effect of ultraviolet-B (UV-B) light irradiation on the vitamin D2 content of several edible fruit bodies and mycelia and their antioxidant properties. Eleven species of fresh mushroom fruiting bodies, including species from each of the six genera, Agaricus, Agrocybe, Auricularia, Hypsizigus, Lentinula and Pholiota, and five species from Pleurotus genus, were irradiated with UV-B light for 2 h.
2015
The fruiting bodies of fresh and wild Clitocybe odora, Lentinellus cochleatus and Agaricus essettei were investigated for volatile compounds by gas chromatography-mass spectrometry analysis using hydro-distillation and solvent extraction techniques.
2002
Here we determined metal concentrations, and antioxidant, antimicrobial and anticancer potential of two edible mushrooms Agaricus campestris and Boletus edulis. The concentrations of nine metals were determined and all metals are present in the allowable concentrations.
1965