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Sheep mushroom and Amanita mushroom

by Josephine Andrews
Published: Last Updated on 344 views

Edible mushroom: sheep mushroom (Agaricus arvensis)

If you gently rub the sheep mushroom, you will smell an intense smell of aniseed or bitter almonds. It has a nutty taste, even when raw. The hat is white and smooth, but turns yellowish when squeezed. The older the mushroom gets, the more the white color turns yellowish. The lamellae are initially pale pink but turn blackish-brown with age.

The sheep mushroom is widespread in Central Europe, it is mainly found in meadows and pastures. The stem is between five and 15 centimeters high, the hat diameter is five to 15, sometimes up to 20 centimeters.

Doppelganger: Cone-hatted or pointed-hatched death cap (Amanita virosa)

The cone-hatted death cap mushroom belongs to the white death cap mushrooms. The young mushroom is still completely surrounded by a shell that makes it look like an egg. As the fruiting body grows, the hat slowly rises upwards, but the “tuber” remains at the base – an important criterion for identification. The smell is described as radish-like, later as sweet. In no case should you try the mushroom, because that can already poison you!

The fungus is widespread in Europe, it is mainly found at higher altitudes in coniferous forests. The stem height is between eight and twelve centimeters, sometimes up to 15. The hat usually has a diameter of between three and ten centimeters.

Distinction: When collecting, the stem should be retrieved from the ground complete with base to check if there is a tuberous stem base. The lamellae of the death cap are white, while those of the button mushroom are more grey-pink to pink.

Possible symptoms: The deadly poisonous amatoxin contained in the death cap causes nausea, vomiting and diarrhea, later liver coma. However, the signs are often only noticeable eight, ten or even 24 hours after the mushroom meal.

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