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Agaricus Campestris
"Meadow Mushroom, Field Mushroom"
Agaricus Campestris fruiting bodies
Scientific Classification
Kingdom:Fungi
Division:Basidiomycota
Class:Agaricomycetes
Order:Agaricales
Family:Agaricaceae
Genus:Agaricus
Frequently Asked Questions
- What is Meadow Mushroom?
- Meadow Mushroom (Agaricus Campestris) is a mushroom species, belonging to the Agaricaceae family. It is studied for its biological characteristics and is documented in the ShroomSpy mycology database.
- Is Meadow Mushroom edible?
- edible
- What is the scientific classification of Meadow Mushroom?
- Meadow Mushroom belongs to the kingdom Fungi, division Basidiomycota, class Agaricomycetes, order Agaricales, family Agaricaceae, genus Agaricus. Its scientific name is Agaricus Campestris.
About
Agaricus campestris, commonly known as the Meadow Mushroom, is a white, gilled, edible fungus closely related to the common button mushroom (Agaricus bisporus). It grows in open grassy areas, particularly meadows, pastures, and lawns, and is widely foraged across North America, Europe, and other temperate regions. With its mild, pleasant taste and firm texture, it has long been a favorite among wild mushroom enthusiasts.
History
The Meadow Mushroom has a long history of human use, dating back to ancient Europe where it was commonly collected and consumed. It was widely eaten before the cultivation of the button mushroom became industrialized. Its close resemblance to cultivated species has made it a trusted wild edible, though it also requires careful identification due to the presence of poisonous lookalikes like Amanita species.
Despite being highly perishable and difficult to cultivate commercially, it remains popular in rural and foraging cultures for its flavor and availability in open fields during rainy seasons.
Overview
Agaricus campestris features a smooth white cap (5–10 cm), pink to brown gills that darken with age, and a short, sturdy stem with a small ring. It bruises slightly brown and emits a mild, pleasant mushroom scent. It typically appears in fairy rings or scattered patterns in grassy areas, especially after rains.
This mushroom is rich in protein, B vitamins, and antioxidants. It is commonly sautéed, grilled, or added to soups and omelets. As with all wild mushrooms, foragers should be certain of proper identification before consuming, due to possible confusion with toxic white mushrooms like Amanita virosa.
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.
Meadow Mushroom Products
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Similar Species
Species: Agaricus xanthodermus
(Yellow Stainer)
Edibility: Poisonous — do not eat. Agaricus xanthodermus is the most commonly ingested poisonous mushroom in temperate regions because it closely resembles edible field, horse, and button mushrooms (Agaricus bisporus, A. arvensis). It causes gastrointestinal poisoning — nausea, vomiting, abdominal cramps, and diarrhea, sometimes with headache, sweating, and flushing — within 0.3 to 6 hours (typically about 2 hours) of consumption. Symptoms are caused by phenolic compounds and are usually self-limiting over about 24 hours, though children and sensitive individuals can be more severely affected. The two reliable warning signs: the flesh, especially the base of the stem, stains bright chrome-yellow within seconds when cut or bruised, and it gives off an unpleasant phenolic (carbolic/ink-like) odor that intensifies on cooking. The species also tends to accumulate heavy metals. If consumed, contact poison control.
Key Differences: Stains yellow when bruised, smells unpleasant
Species: Agaricus xanthodermus
(Yellow Stainer)
Edibility: Poisonous — do not eat. Agaricus xanthodermus is the most commonly ingested poisonous mushroom in temperate regions because it closely resembles edible field, horse, and button mushrooms (Agaricus bisporus, A. arvensis). It causes gastrointestinal poisoning — nausea, vomiting, abdominal cramps, and diarrhea, sometimes with headache, sweating, and flushing — within 0.3 to 6 hours (typically about 2 hours) of consumption. Symptoms are caused by phenolic compounds and are usually self-limiting over about 24 hours, though children and sensitive individuals can be more severely affected. The two reliable warning signs: the flesh, especially the base of the stem, stains bright chrome-yellow within seconds when cut or bruised, and it gives off an unpleasant phenolic (carbolic/ink-like) odor that intensifies on cooking. The species also tends to accumulate heavy metals. If consumed, contact poison control.
Key Differences: Stains yellow when bruised, smells unpleasant
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References
- Zhao, C. (2023). The First Whole Genome Sequencing of Agaricus bitorquis and Its Metabolite Profiling. .
- Kosanić, M. (2017). Evaluation of metal contents and bioactivity of two edible mushrooms Agaricus campestris and Boletus eclulis. .
- (2015). Vitamin D2 content and antioxidant properties of fruit body and mycelia of edible mushrooms by UV-B irradiation. Journal of Food Composition and Analysis.
- Rapior, S. (2002). The Anise-like Odor of Clitocybe odora, Lentinellus cochleatus and Agaricus essettei. .
- HONKANEN, E. (1965). ON THE FIRST, NATURALLY OCCURRING AMINO TRICARBOXYLIC ACID, ISOLATED FROM THE MUSHROOM LACTARIUS HELVUS. .