Horse Mushroom
Agaricus arvensis · Agaricaceae
A large relative of the field mushroom, smelling of aniseed and bruising slowly yellow in a harmless way.
Edible. Aniseed good, ink bad. If it smells of ink or carbolic, throw it out.
Read the full foraging safety guidance.
Season
May to October
Where it grows
- Grassland
- Pasture
- Near stables
Identification
- Cap
- 8-20cm, creamy white, becoming yellowish with age, smooth.
- Gills / pores
- Free, greyish-white at first, then pink and finally dark brown.
- Stem
- Stout, white, with a large drooping double ring that has a cog-wheel pattern underneath.
- Flesh
- White, tinged yellow when cut but not instantly chrome yellow.
- Spore print
- Dark brown.
- Smell & taste
- Distinctly of aniseed or almonds.
Lookalikes
Yellow Stainer: instantly bright chrome yellow at the stem base and smells of ink. Deadly white Amanitas have white gills and a volva.
In the kitchen
Big enough to stuff and bake. Strong flavoured, so use with restraint.
Also edible
Penny Bun
Boletus edulis
The most sought-after wild mushroom in Britain: nutty, firm and richly scented, with a pale bun-like cap and a fat netted stem.
Chanterelle
Cantharellus cibarius
Egg-yolk yellow, trumpet-shaped and smelling faintly of apricots. One of the safest and finest edibles once learned.
Field Mushroom
Agaricus campestris
The classic mushroom of unimproved pasture: white cap, pink gills darkening to brown, and a clean mushroomy smell.