Agaricus squamuliferus

Yes, provided it is reliably identified. Most important: make sure the gills are pink or dark brown, not white. In young amanitas (A. virosa, A. phalloides) the gills are always white and free; in Agaricus they are pink/dark brown. Old mushrooms with soft flesh are better skipped. Young store-bought ones are safer than forest finds picked by eye.

Three critical features. (1) Gills: in the amanita they are WHITE at every stage of growth. In the Agaricus they are pink when young, dark brown when mature. This is the most reliable difference. (2) Volva: the amanita has a sac-like volva, an "eggshell" at the base of the stem. The Agaricus has no volva at the base of the stem. So always dig up the stem rather than cutting it: if you find the remains of an "eggshell", it is an amanita. (3) Flesh when cut: in the Agaricus it turns pinkish to brownish; in the amanita it stays white. Any doubt at all: do NOT pick it.

This is the yellow stainer (Agaricus xanthodermus): a poisonous relative: not deadly, but it causes gastrointestinal upset (nausea, abdominal pain, diarrhea 1-6 h after eating). It has a characteristic sharp smell of ink, phenol, medicinal ointment, and the flesh in the lower stem turns bright yellow when damaged. If it smells unwholesome or the stem yellows when pressed, skip it.

In deciduous and mixed forests, on humus-rich soil among fallen leaves, on forest edges and in forest clearings. A saprotroph, not tied to any particular tree. It also turns up in city parks and lawns, but you should not pick it there because of heavy-metal accumulation.

Throughout the forest and forest-steppe zones: the Carpathians, Prykarpattia, Polissia, the forest-steppe. In the steppe, in floodplain oak woods and parks.

June to October, peaking in August-September. It loves warm, damp weather after summer rains.

With the blushing wood mushroom (A. silvaticus): also scaly on the cap, but larger, and its flesh reddens more strongly. With the field mushroom (A. campestris): no scales, grows in meadows. With the yellow stainer (A. xanthodermus): poisonous, smells of medicine. The blushing wood mushroom and the field mushroom are edible and tasty, so mixing those two up is not critical. The yellow stainer, though, will make you ill, and confusing any of them with an amanita can be fatal.

Fry it with onion and sour cream: a classic dish. Pickle it after boiling for 10 min with bay leaf and black pepper. Stew it with potatoes. Young caps can be added to salads after a quick sauté. In soup it gives a slightly dark broth because of the mature dark gills; this is normal and doesn't affect the taste.