I’d love to share how I went about identifying these beautiful mushrooms for cooking. My curiosity was piqued when our fungi friend, 
This post is dedicated to 
💗💗
A couple of beautiful mushrooms awaited me as I passed the lawn outside the Royal Air Force station.
Their wide-opened cap was popping out of the grassy area. Based on their appearance, I initially thought they looked like a member of the Agaricus genus, which could be a meadow or field mushroom, horse mushroom, yellow staineror the edible Macro mushroom
or the poisonous Entoloma species (although not common in Britain). However, as white, it could be the Amanita species like the destroying angel. I always think of the poisonous ones.
I approached nearer, ensuring they were not the poisonous lookalikes.
I started by scratching the dry, smooth, non-sticky cap. It did not stain yellow, so it is not the poisonous yellow stainer- which stained yellow when scratched.
I looked at the gills. They are brown, and the mushroom is mature. Entoloma has pink gills when mature. So it May not be the entoloma, and definitely, it is not the amanita species, like the destroying angel, whose pure white includes the gills.
I checked if the gill is attached to the stem or free. It is free! So, it is not Entoloma; the gills of the poisonous Entoloma are attached to the stem (not free).
I snapped the cap to confirm. This mushroom gill is adnexed (definitely not attached to the stem).
Type of Mushroom Gill attachments.
The cap is smaller than those of horse mushrooms and macro mushrooms. Therefore, it could be the meadow mushroom.
The stem is firm and white, not slippery or greasy (unlike the yellow stainer), not swollen at the base, has a faint ring, is not distinctive, and is not fragile, unlike the destroying angel's stem.
I sniffed it; it smelled pleasant, sweet, and mushroomy. This is unlike the other edible types- horse and macro mushrooms, which have an aniseed hint. The poisonous yellow stainer would have a chemical smell, while the entoloma would have a floury, mealy smell.
My conclusion is meadow mushroom, also called field mushroom (Agaricus campestris)
I did not need to do a spore print, and I was confident it was the meadow mushroom. But when I am unfamiliar with the mushroom or have not encountered it before, I usually do a spore print to confirm.
Mushrooms come in many different shapes and colors, so it's important to look closely to tell them apart. Key things to check are the color and texture of the cap, the color and how the gills are attached, the look of the stem, and the smell. Knowing these details helps you identify mushrooms safely and avoid eating anything harmful.
To foragers, this is very popular and well sought after as it is one of the best edible mushrooms. It has a mild, delicate classic mushroom taste, is well-balanced, and can be used in any dish.
As there was not much, I decided to fry them. They are not at their prime, but they are still okay.
I had it with my steak—a low-carb diet.
The taste is similar to that of the portobello mushroom: delicious, not slimy but meaty and mushroomy, with a touch of the wild, and it paired well with the steak.
Foraging and cooking with wild mushrooms can be such a rewarding experience when done safely.
Thank you for reading.
A lovely fungi Friday to everyone,
Mariah 😊💗