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Edible and Delicious
Agaricus silvicola
(Wood Mushroom)
Photograph by Brother Alfred Brousseau, St. Mary's College
Jack S. States indicates in Mushrooms and Truffles of the Southwest that Agaricus silvicola is common in the southwest in conifer and deciduous forests of the Canadian and Hudsonian zones. I have regularly found a yellow-staining Agaricus in such locations which is very good tasting and may well be this species. Visual identification of species in the Agaricus genus from macroscopic examination can often be very difficult or impossible. Because certain yellow-staining Agaricus species are poisonous care is often suggested in consuming such species. I have not encountered the poisonous species in the southwest and they are not thought to be common there except in parts of California.
Photograph by Brother Alfred Brousseau, St. Mary's College
© 1999 Saint Mary's College of California
Contents of this Page
Common Names - Common names listed for many languages
Descriptions - Links to descriptions of this species in many languages
Photographs - Links to photographs of this species on the web
Drawings and Paintings - Links to illustrations of this species on the web
Postage Stamps - Links to postage stamps showing this species on the web
Recipes on the Web - Links to recipes for this species on the web (in many languages)
My Own Recipes:
Photograph by Brother Alfred Brousseau, St. Mary's College
© 1999 Saint Mary's College of California
NOTE REGARDING INFORMATION ON THIS PAGE
The following information and links are compiled by B.W. Freyburger of Gallup, New Mexico, who often collects Agaricus when he can find some during the late summer and fall in the mountains near there. Please notify him of persistently dead links, additional links regarding this species, or errors in information or links herein through email by clicking on his name above. This site contains links to other sites which are not authored by or controlled by the webmaster of this site. Unfortunately these sites sometimes diasppear or or are reorganized or moved leaving the link nonfunctional. I try to check for dead links and update or remove them as often as possible. Information, recipes, photographs, illustrations, and other material on these sites is likely subject to copyright protection. Please respect the legal rights of persons creating this material. This site also utilizes some clip art obtained from sources which identified it as public domain or authorized for use on non-commercial sites. If you notice any material on this site which you believe to be used in violation of copyright laws please notify the webmaster immediately. Some clip art appearing here is original. All original material contained on this page not otherwise copyrighted is ©2001 by B.W. Freyburger. All rights reserved.
Photograph by Brother Alfred Brousseau, St. Mary's College
© 1999 Saint Mary's College of California
Catalan: rubiol de bosc
Danish: gulhvid champignon
English: wood mushroom
French: agaric des bois
German: dünnfleischiger anis-champignon
Norwegian: snøballsjampinjong
Photograph by Brother Alfred Brousseau, St. Mary's College
© 1999 Saint Mary's College of California
Links to descriptions of Agaricus silvicola on the web in many languages.
Photograph by Brother Alfred Brousseau, St. Mary's College
© 1999 Saint Mary's College of California
Links to photographs of Agaricus silvicola on the web.
o.jpg)
Copyright, 1997, Indiana University
Photograph by John C. Tacoma, copyright held by Indiana University
(see http://www.ulib.iupui.edu/special/mss019.html).
Links to illustrations of Agaricus silvicola on the web.
Links to postage stamps depicting Agaricus silvicola on the web.
Photograph by Brother Alfred Brousseau, St. Mary's College
© 1999 Saint Mary's College of California
THE MANDATORY DISCLAIMER
On mycophagy:
There is a saying in German that translates roughly as "All mushrooms are edible, but some kinds only once." Put another way, there are old mushroom hunters and there are bold mushroom hunters, but there are no old bold mushroom hunters.
Don't overdo it. Most adverse reactions I have had to wild mushrooms have usually been tied to over-consumption. Most of all, if you aren't absolutely sure what it is, it is generally wiser not to eat it. When in doubt throw it out.
Caution should be exercised when eating wild Agaricus. There are certain species that are poisonous and identification with certainty can be very difficult. Despite the fact that the Agaricus genus contains the most commonly grown and marketed species of mushrooms many people react poorly to many species in the genus. I have probably been very lucky in never finding an Agaricus I didn't like. Even in this genus one should sample only small quantities to begin with until you are certain you will not react adversely to a species.
On storing Agaricus silvicola:
On cooking Agaricus silvicola:
Links to recipes using Agaricus silvicola appearing on the web.
All information contained on this page not otherwise copyrighted is ©2001 by B.W. Freyburger. All rights reserved.
Updated January 11, 2002