Agaricus tabularis or Macro mushroom

The cap of Agaricus tabularis is large — from 6 to 15, occasionally up to 20 centimeters in diameter. When young it is hemispherical, with a thick, inrolled margin; with age it spreads wide and becomes almost flat, like a little table. The surface is dry, smooth or finely scaly, white, cream or with a faint brownish tinge in the center; it may slowly turn yellow when touched. The thick, firm cap gives the mushroom a hefty, sturdy look.

The cap of the macro mushroom is very large — from 8 to 20, and in mature specimens up to 30–40 centimeters in diameter. When young it is almost spherical, with a thick, inrolled margin; with age it opens out to convex and flat. The surface is white or cream, dry; smooth in young mushrooms, but with age it cracks into coarse, plate-like scales reminiscent of crocodile skin. It slowly turns yellow when touched.

The hymenophore is gilled. The gills are free, not attached to the stem, and very crowded. Their color changes with age: in young mushrooms they are pale pink or grayish pink, then darken to chocolate brown and almost black. The spore print is dark brown. Pinkish young gills are the key feature that sets this Agaricus apart from the white-gilled poisonous amanitas.

The hymenophore is gilled. The gills are free and very crowded. Their color changes with age: in young mushrooms they are pale pink or grayish pink, then darken to chocolate brown and blackish brown. The spore print is dark brown; the spores are noticeably large, which is exactly what the common name refers to. The pinkish young gills set this Agaricus apart from the white-gilled poisonous amanitas.

The stem is short and thick, firm, white, 4 to 10 centimeters tall, often tapering downward. In the upper part there is a firm, whitish ring — a remnant of the veil. The stem may turn yellow when touched. There is no volva at the base — an important difference from the poisonous amanitas. The stocky, thick stem holds up the massive cap well.

The stem is massive, thick, firm and white, 5 to 12 centimeters tall, often shorter than the cap is wide, with a thickened base. In the upper part there is a large, firm, whitish ring. The stem may turn yellow when touched. There is no volva at the base — an important difference from the poisonous amanitas.

The flesh is white, thick and firm; when cut, it slowly turns yellow or slightly brownish. The taste is mild, pleasant and mushroomy. Thanks to its meatiness, the mushroom holds its shape well during cooking. For the table, choose young, firm specimens with unopened gills.

The flesh is white, thick and firm; when cut, it slowly turns yellow or pinkish, especially at the base of the stem. The taste is mild and pleasant, with a nutty note. It has a distinct aniseed-almond scent that lingers even during cooking. Because even young mushrooms tend to be wormy, check them carefully.

The smell is pleasant and mushroomy, sometimes with a faint aniseed or almond note. If, however, the mushroom smells of ink or carbolic and the stem base turns bright yellow when cut, it is the poisonous yellow stainer, and you must not take it.

The smell is strong and pleasant, aniseed-almond — one of the defining features of the species. If, however, the mushroom smells of ink or carbolic and the stem base turns bright yellow, it is the poisonous yellow stainer, and you must not take it.