Field mushroom
Agaricus campestris

Family: Agaricaceae

What it is like

A mushroom. The cap is 3-7 cm wide.

There are about 300 Agaricus species.

Where it is found

A temperate plant. It grows in most temperate regions. They need special compost and a farily dark humid location with temperatures between 10-13°C. It suits hardiness zones 5-11.

Countries/locations it is found in

Africa, Alaska, Albania, Andorra, Armenia, Asia, Australia, Balkans, Britain, Bulgaria, Canada, Caucasus, Central Africa, Central America, Central Asia, China, Congo DR, Czech Republic, East Africa, Egypt, Ethiopia, Europe, Georgia, Ghana, Greece, Guatemala, Himalayas, Hong Kong, Hungary, India, Indochina, Iraq, Israel, Italy, Japan, Jordan, Kenya, Kosovo, Kyrgyzstan, Madagascar, Malawi, Malaysia, Mediterranean, Mexico, Middle East, Mongolia, Nepal, Netherlands, New Zealand, Nigeria, North Africa, North America, Northeastern India, Pakistan, Russia, Scandinavia, SE Asia, Sicily, Slovenia, Somalia, South Africa, Southern Africa, St Helena, Sweden, Switzerland, Tasmania, Tanzania, Turkey, Türkiye, Ukraine, USA, Vietnam, West Africa, Zambia, Zimbabwe

How it is used for food

The fruiting bodies are eaten cooked. The are used to flavour casseroles and rice dishes. They can be fried in butter and thickened with a little flour and milk.

It is sold in local markets.

Edible parts

Mushroom, fungus, vegetable

How it is grown

They are usually harvested within 5 weeks of planting.

Its other names

Local names

Angschampinjon, Bangerchhatta, Gewone weidechampignon, Grass mushroom, Kharerhay, Khumb, Khumbi, Kukkago-dugu, Meadow mushroom, Mogu, Olatany, Olatra, Prataiolo, Pucerci, Sanjuanero, Shethi, Shong, Sumbal

Synonyms

Psalliota campestris (L.) Fries;