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Agaricus arvensis, commonly known as the horse mushroom, [2] is a mushroom-forming fungus of the genus Agaricus. Taxonomy
The horse mushroom is named so because it grows where horses graze; in paddocks and fields as these tend to be high in nitrogen. [48] These mushrooms often grow in groups and can also form fairy rings is thought to deplete water, potassium , and respiration rates in the 'scorched' zone of fairy rings.
Frying, roasting, baking, and microwaving are all used to prepare mushrooms. Cooking lowers the amount of water present in the food. Mushrooms do not go mushy with long term cooking because the chitin that gives most of the structure to a mushroom does not break down until 380 °C (716 °F) which is not reached in any normal cooking. [39] [40]
Agaricus is a genus of mushroom-forming fungi containing both edible and poisonous species, with over 400 members worldwide [2] [3] and possibly again as many disputed or newly-discovered species.
All That the Rain Promises, and More... is a wild mushroom identification and field guide by American mycologist David Arora and published in 1991 by Ten Speed Press in Berkeley, California. The book includes detailed descriptions of more than 200 edible and poisonous mushroom species, as well as recipes, stories, and information on uses of ...
Widespread in the Northern Hemisphere, it is commonly known variously as the pinwheel mushroom, the pinwheel marasmius, the little wheel, the collared parachute, or the horse hair fungus. The type species of the genus Marasmius , M. rotula was first described scientifically in 1772 by mycologist Giovanni Antonio Scopoli and assigned its current ...
Owing to the demise of horse-drawn vehicles, and the subsequent decrease in the number of horses on pasture, the old "white outs" of years gone by are becoming rare events. [12] This species is rarely found in woodland. The mushroom has been reported from Asia, Europe, northern Africa, Australia, [13] New Zealand, and North America. [14] [15]
A platter of horse meat served traditionally as an appetizer (qarta and qazy on the left and right respectively) Qarta is a Kazakh, Kyrgyz and Uzbek dish of boiled and pan-fried horse rectum, taken from the final few inches of digestive tract before the muscular part of the anus. It is served without sauce or spices. [1]