The St George’s Mushroom - Identification
Updated: May 2, 2019
What an exciting time of the year it is.. Nature wakes up in the Spring and the whole ecological system begins to work again. New birth with the new shoots and blossoms, plants begin to seed and the 2 year old biennials begin there final year of life… And one of my favourite Wild Foods, the Mushroom is there to clean up when they finally wither and die!
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Sorry to be morbid, but it’s the decaying plants and soil that provide the food for the Mushrooms and at this time of the year it’s the second of the edible fungi that now arrives.
The St George’s Mushroom is so called because it is here for April 23rd or St George’s day! This delicious and easy to recognise wild mushroom is quite common past St George’s day through to early June.
The St George’s mushroom can be found where there’s grass. It likes open pasture (the longer the fields have been undisturbed the better). It can also be found by the sides of roads, on the edges of woods or even on lawns – short grass is a must!
The St George’s mushroom is a good mushroom for people starting out on Mushroom hunting to practice on as there are very few species that’s own seasons overlap. I list these mushrooms on my St George’s Mushroom Identification and look-a-likes guide.
So what does it look like…
The mushrooms cap, gills and stem are all creamy white to pale tan. The cap is between 5 – 12cm in size and the stem is thick and even more so at the base. The cap is domed with an in-rolled edge that becomes thick and wavy pointing inwards to white, crowded gills. The mushroom is dry in appearance and firm to the touch a great way to recognise them is also by their smell which is potently mealy.
St George’s mushrooms eat well.. Very well! What I love is the texture, they are thick and extremely firm a real mans mushroom. The flavour is also rich and echoes of the mealy’ness that is so potent in the uncooked mushrooms although the mealy’ness does calm with cooking. If the flavour is to much for you, simply pick the small mushrooms as the flavour develops with age. However, if you are like me you’ll simply love them and cook them without hesitation!!
The flavour of the St George’s mushroom lends itself to many other flavours to me it is only the season that limits you. So why not try out your own recipes or stay posted for more wild mushroom recipes right here.
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