Agaricus bohusii
Bon,
iNaturalist · cc-by-nc
(c) timendez, some rights reserved (CC BY-NC), uploaded by timendez
(c) timendez, some rights reserved (CC BY-NC), uploaded by timendez
iNaturalist · cc-by-nc
(c) mycohollic, some rights reserved (CC BY-NC), uploaded by mycohollic
(c) mycohollic, some rights reserved (CC BY-NC), uploaded by mycohollic
What to Eat
Edible parts: Mushroom, Fungus
The genus contains the most widely consumed and best-known mushroom today, A. bisporus. Other well-known and highly regarded species include A. arvensis, A. augustus, and A. campestris. Agaricus porphyrocephalus is a choice edible when young, while A. subrufescens may be edible in some cases. Many other species are of culinary value, especially within sections Agaricus, Arvense, Duploannulatae and Sanguinolenti.
Known Hazards
Where to Find It
It is a temperate plant.
Europe, Serbia, Slovenia,
Countries: Andorra, Albania, Austria, Bosnia & Herzegovina, Belgium, Bulgaria, Belarus, Switzerland, Cyprus, Czechia, Germany, Denmark, Estonia, Spain, Finland, France, United Kingdom, Greece, Croatia, Hungary, Ireland, Iceland, Italy, Liechtenstein, Lithuania, Luxembourg, Latvia, Monaco, Moldova, Montenegro, North Macedonia, Malta, Netherlands, Norway, Poland, Portugal, Romania, Serbia, Russia, Sweden, Slovenia, Slovakia, San Marino, Ukraine
How to Identify
A mushroom in the Agaricaceae family found in temperate regions.
References (1)
- Cerne, M., 1992, Wild Plants from Slovenia used as Vegetables. Acta Horticulturae 318