Horse mushroom or Agaricus tabularis

Cap 6-20 cm across; in young mushrooms firmly hemispherical to egg-shaped, the margin often rolled under. Later it becomes convex to flat. Color pure white to cream, with subtle yellowish tints in old mushrooms; spots yellow to ocher when touched. Surface smooth, slightly sticky in wet weather, dry and matte in dry weather. Sometimes with fine fibrous scales in the center.

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.

Gilled hymenophore — gills free, crowded. When young — grayish-white, with a pinkish tinge, becoming with age dark brown, chocolate-blackish. Spore print dark brown.

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 6-12 cm tall, 1.5-3 cm thick, thick, fleshy, cylindrical, slightly thickened at the base. Color white to cream. On the upper part — a large membranous double ring with a characteristic "toothed" lower edge (like a cogwheel) — a diagnostic feature of the species.

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, meaty, white; when cut it slowly yellows in the flesh of the cap and upper stem. Does not redden (unlike A. silvaticus). The smell is a distinct anise-almond — a characteristic feature of the species.

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.

Distinctly anise-almond, fruity — the most characteristic diagnostic sign. It comes out when you rub the flesh between your fingers. This smell is one of the most pleasant mushroom experiences in field foraging.

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.