Horse Mushroom (Agaricus arvensis)

Description
Mushroom Identification
Look-Alikes
How to Dehydrate
Pet Safety
Recipes
Versus Table
Synonyms
Video

Description

Discover the delightful Agaricus arvensis, also known as the Horse Mushroom! 🌟 This edible gem boasts a white to slightly yellow cap with distinct scales and a charming, ragged edge, courtesy of its hanging veil. The mushroom’s long stems and delightful aniseed aroma make it a standout in the culinary world. 🌿

Seasonal Treat: From May to October, keep an eye out for this tasty mushroom in meadows and fields. 🌞 Its robust flavor shines when cooked, so be sure to sauté, grill, or stuff it into your favorite dishes. 🍽️ You can even use a large cap as a unique pizza "dough"! 🍕

Culinary Uses: Perfect for tempura, soup, grilling, and pairing with hearty red meats. Its anise/almond aroma is best enjoyed fresh. 🍲🥩

Health and History: With a history dating back to 1762, when Bavarian mycologist Jacob Christian Schaeffer named it, the Horse Mushroom has been explored for its potential antioxidant benefits and traditional uses in treating lumbago and tendon pain in China. 🌍🩺

Distinguishing Features: While similar to Agaricus campestris, the Horse Mushroom can be recognized by its larger size and distinctive cogwheel ring under the cap. 🍄🔍

Safety Note: Rest assured, Agaricus arvensis is not psychedelic. It's a delicious, edible mushroom free from psychoactive properties. 🚫🍄

Common names:

Horse Mushroom
Snowball Mushroom
Abrahams
German (Schafchampignon, Weißer Anis-Champignon)
Netherlands (Gewone anijschampignon)
Czech Republic (Pečárka ovčí)
Sweden (Snöbollschampinjon)
Latvia (Tīruma atmatene)
Hungary (Erdőszéli csiperke)
Georgia (Mindvris kama)

Mushroom Identification

🍄 Cap: The cap measures 3.15-11.81 inches (8-30 cm) in diameter. Young horse mushrooms are white, turning yellow as they age. The cap is smooth or has fine scales, initially spherical but expanding to flat or nearly flat. Caps turn yellow at pressure points, and older caps usually have a tawny tinge.

🌸 Gills: The gills are initially pale pink, darken over time, and eventually become brown. They are free and crowded.

🦵 Stem: The stem can reach up to 3.94 inches (10 cm) in length and typically forms a small bulb at the base with a strong double ring. It is smooth above the ring but may have thin scales below. The diameter is between 2 and 3 cm.

🥩 Flesh: The flesh is dense and white. When cut, it turns ocher, and when dried, it becomes yellowish-beige. It has a sweetish taste and an anise-like smell.

🔬 Spores: The spores are ellipsoidal, smooth, and measure 6-9 x 4-6 µm.

🎨 Spore Print: The spore print is dark purple-brown.

🌳 Habitat: This mushroom grows singly or in groups from May to October in various environments, including meadows, pastures, forests, gardens, and parks.

Look-Alikes

Agaricus moelleri

Have an unpleasant odor of phenol or bottled ink. It also can stain strongly yellow, particularly in the base of the stem, when bruised or cut.
Agaricus osecanus

Without the aniseed smell.
Agaricus xanthodermus

Can cause stomach upsets.
Agaricus sylvicola

Has a frail and delicate ring, but also edible.
Agaricus campestris

Has pink gills when young and a smaller cap.
Agaricus bitorquis

More common in the summer and autumn.
Agaricus bisporus

Very similar and is the most commonly cultivated mushroom of the genus Agaricus.

How to Dehydrate

🧹 Clean the Mushrooms: Gently brush off any dirt with a soft brush. Avoid washing with water.

🔪 Slice the Mushrooms: Cut into 1/4-inch thick slices for even drying.

📥 Arrange on Dehydrator Tray: Lay slices in a single layer, not touching, on the dehydrator trays.

🌡️ Set Temperature: Dehydrate at 110°F to 125°F (43°C to 52°C) to preserve flavor and nutrients.

🕒 Drying Time: Dry for 4-8 hours, checking regularly. Mushrooms should be brittle and snap easily when done.

📦 Cool and Store: Let mushrooms cool completely before storing in an airtight container in a cool, dark place. Use glass jars, vacuum-sealed bags, or moisture-proof containers.

💡 Tips:

Uniform Slices: Ensure even thickness for consistent drying.
Storage: Use vacuum-sealed bags or containers with desiccant packs for longer shelf life.
Rehydration: Soak dried mushrooms in warm water for 20-30 minutes. Use the soaking liquid as a broth.

Pet Safety

When it comes to your furry friends, it's crucial to keep an eye on what they munch on! 🌟 Horse mushrooms, also known as Agaricus arvensis, are generally considered safe for humans, but they can be a bit of a wild card for our pets. 🐶🐱

While horse mushrooms aren't classified as toxic to dogs and cats, eating them can still cause some digestive upset, such as vomiting or diarrhea. 🤢💔 So, if your pet decides to have a nibble, it’s always a good idea to monitor them closely and consult your vet if anything seems off. 🚑🐕🐈

As a golden rule, keep all mushrooms out of your pet’s reach and encourage them to stick to their usual treats. 🐾🍖 It’s better to be safe than sorry, so let’s keep our furry friends happy and healthy! 💖🌟

Recipes

🥣 Soup

Ingredients

1 lb horse mushrooms, sliced
1 onion, chopped
2 cloves garlic, minced
2 tbsp olive oil
4 cups broth (vegetable or chicken)
1 cup heavy cream
1 tsp dried thyme
Salt and pepper to taste
1 tbsp lemon juice
Fresh parsley (optional)

Instructions

Sauté onion and garlic in olive oil until translucent.
Add mushrooms and cook until browned.
Pour in broth and thyme. Simmer for 15 minutes.
Blend the soup until smooth.
Stir in cream and lemon juice. Season with salt and pepper.
Serve garnished with parsley if desired.

🥬 Umeboshi Mushroom Cabbage Sauté

Ingredients

3 c shredded green cabbage, lightly salted, set aside
1 c sliced horse mushroom
1 T Umeboshi plums, pits removed (about 5)
2 T vegetable oil
2 t dark sesame oil
½ t sugar
salt to taste

How to cook

Over a medium flame, heat the oils in a large skillet.
Add the mushrooms, and saute for one minute.
Add the salted cabbage and stir until just wilted.
Stir in the sugar and plums.
Cook for one more minute.
Serve hot or at room temperature. Serves four as a first course.

♨️ Stuffed and Baked

Ingredients

2 large round horse mushrooms
1/2 red onion
1 tbsp butter
1 tbsp Stilton cheese
1 tbsp breadcrumbs
Olive oil
Maldon salt
Black pepper
A small bunch of fresh herbs (parsley, coriander, dill, chives, thyme) or wild herbs (sorrel, wild marjoram, cow parsley, water mint, wild chives)

Instructions

Preheat oven to 200°C (400°F).
Clean mushrooms, remove and chop stalks. Place mushroom caps on a baking tray, gill side up. Add butter to each cap, season with salt and pepper, and top with thyme leaves. Bake for 10 minutes.
While mushrooms bake, heat olive oil in a pan and sauté chopped onion and mushroom stalks until soft.
Chop herbs.
Remove mushrooms from oven. Spoon the onion and mushroom mixture into the caps. Sprinkle with half of the chopped herbs, crumbled Stilton, and breadcrumbs. Drizzle with olive oil. Return to oven for 5 minutes or until cheese is melted and bubbling.
Serve mushrooms garnished with the remaining herbs.

🥟 Croustade

Ingredients

100 g (4 oz) soft breadcrumbs
100 g (4 oz) ground almonds (or other nuts)
50 g (2 oz) butter
100 g (4 oz) flaked almonds
Pine kernels or hazelnuts (optional)
1 clove garlic, crushed
½ tsp mixed herbs

Topping

450 g (1 lb) mushrooms
50 g (2 oz) butter
2 tsp flour
450 ml (¾ pint) milk
Salt and pepper
Nutmeg
4 tomatoes
1 tsp chopped parsley

Instructions

Prepare Croustade: Mix breadcrumbs and ground nuts. Rub in butter until crumbly. Stir in flaked almonds, garlic, and herbs. Press into an ovenproof dish (1 cm/½ in thick) and bake at 230°C (450°F) for 15–17 minutes, until golden brown.
Prepare Topping: Slice and sauté mushrooms in butter until tender. Add flour, cook until frothy, then stir in milk. Cook until thickened, season with salt, pepper, and nutmeg.
Spoon mushroom mixture over the baked croustade. Top with sliced tomatoes, a pinch of salt, pepper, and nutmeg. Bake for 10–15 minutes. Garnish with parsley before serving.

Versus Table

Feature	Horse Mushroom	Field Mushroom	Yellow Stainer	Death Cap
Cap Color	White to cream	White to cream	White with yellow staining	White to greenish-white
Cap Shape	Convex, expanding	Convex, expanding	Convex, flattening with age	Convex, often wavy
Gills	Free, white to pink, turning dark brown	Free, white to pink, turning dark brown	Free, white to yellow	Free, white to yellowish
Spore Print Color	Dark brown	Dark brown	Brown	White
Odor	Mild, not distinctive	Mild, pleasant	Strong, unpleasant (often phenolic)	Foul, often described as "rotting"
Taste	Mild	Mild, pleasant	Bitter, unpleasant	Highly toxic, not recommended to taste
Habitat	Grasslands, fields, lawns	Grasslands, fields, lawns	Decaying vegetation, lawns	Woodland, especially under oak trees
Edibility	Edible	Edible	Toxic, causes gastrointestinal upset	Extremely toxic, can be fatal
Toxicity	None	None	Yes, mild gastrointestinal symptoms	Yes, severe, often fatal