Field mushroom or Agaricus tabularis

Cap 5–15 cm across, spherical in young mushrooms, then flat or slightly umbonate. The surface is white or slightly creamy and cracks in dry weather. Fibrous scales may appear as it matures. The margin is inrolled at first, then straight.

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.

Gills free (not reaching the stem), crowded, delicate pink at first, then bright pink, and chocolate-brown or blackish in mature mushrooms. The pink color of the gills is a key safety feature that distinguishes the field mushroom from poisonous species with white gills.

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.

Stem 4–8 cm tall, 1–2 cm thick, cylindrical, solid, straight. White in color. A characteristic firm membranous ring in the middle of the stem. No volva.

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.

Flesh firm, white, turns slightly pink when cut or stays unchanged. It does not turn yellow (yellowing is a sign of poisonous species). The taste is pleasant and richly mushroomy.

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.

Smell pronounced, anise-almond with mushroomy notes. This is one of the most aromatic wild mushrooms. With cooking the aroma intensifies and can dominate the dish.

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.