KPMS Mushroom of the Month for May 2010
Photo © Michael Wood,
courtesy of MykoWeb
||Cap 6-32 cm broad, convex expanding to plane; surface dry with yellow-brown to brown scales; Veil cottony patches, later becoming membranous, forming a skirt-like annulus; Gills close, free, pale pink at first, then blackish-brown at maturity; Stem 10-37 cm long, up to 6 cm thick, equal to enlarged at base, frequently buried; smooth above ring, scaly below; Flesh thick, firm, white, may discolour yellow when bruised; Smell sweet, anise or almond-like; Spore print chocolate-brown.
||Late summer & early fall, single or in groups or clumps on ground in deciduous or coniferous woods, gardens, roadside.
||Yellow-brown scaly cap, sweet odor, blackish free gills, prominent ring.
||Choice: an excellent edible, one of the very best. A good drying mushroom.
||One our largest (one foot diameter & one pound) and most spectacular Agaricus species. Since it's common in landscaped areas, be wary of chemical treatements and heavy metal bioaccumulation. Unfortunately it is frequently infested with fly larvae. If so, bring those home and inoculate your fresh landscaping!
Recipe: The Prince Paté
2 T. butter
1 small white onion, chopped
1 clove garlic, minced
2 C. Agaricus augustus, sliced (6 oz.)
1/2 t. dried tarragon
1 C. blanched whole almonds (6 oz.)
1 T. fresh lemon juice
2 t. soy sauce
1 dash white pepper
4 T. cream cheese
In a large skillet, melt margarine over medium heat. Add onion, garlic, and mushrooms. Saute until tender but not browned. Add tarragon, stir until it is softened.
Pour mixture into a bowl of food processor. Add remaining ingredients. Process until mixture is smooth.
Spoon into a serving bowl and garnish with chopped chives.
Serve with thick slices of crusty French bread, thin slices of whole wheat bread, or unsalted whole wheat crackers.