Agaricus arvensis is a species of mushroom commonly known as the horse mushroom or the field mushroom. It belongs to the Agaricus genus within the Agaricaceae family. This edible mushroom is widely distributed in grasslands, meadows, woodlands, and pastures across Europe, Asia, North America, and parts of Africa.
The horse mushroom typically has a large, fleshy white cap measuring around 8-20 centimeters in diameter. When young, the cap is spherical, but it expands and flattens with age, sometimes developing a small central bump. The cap’s surface is smooth, often with brown scales or fibrils towards the center. Underneath the cap, there are crowded, free gills that start pink when young but mature to a dark brown or purplish-brown color.
The stem of Agaricus arvensis is solid and cylindrical, usually white but sometimes with a slight brownish hue. It is relatively thick and can measure up to 10 centimeters in length. The mushroom produces a distinctive ring on the stem, which can be white or pale brown, and sometimes is surrounded by remnants of the veil that once protected the gills. The flesh is white, firm, and has a mild, pleasant odor and taste.
Due to its large size, delicious taste, and widespread availability, Agaricus arvensis is a sought-after mushroom for culinary purposes. It can be used in a variety of dishes, including sautés, stir-fries, soups, and sauces. However, it is critical to accurately identify this species using a reliable field guide or consulting an expert to avoid potential confusion with toxic look-alike species.
