Agaricus rubescens (Brown Warty Agaric).
Pileus convex, then expanded, cuticle brown, scattered over with warts varying in size. Margin striate. Gills white, reaching the stem, and forming very fine decurrent lines upon it. Ring entire, wide and marked with striæ. Stem often scaly, stuffed, becoming hollow; when old, bulbous. Volva obliterated. The whole plant has a tendency to turn a sienna-red, or rust colour. This is very distinctly shown some little time after it has been bruised.
It is very common all through the summer and autumn months; indeed, one of the most abundant mushrooms; “and it is one of those species that a person with the slightest powers of discrimination may distinguish accurately from others.”—Badham.
Opinions on the Merits of Agaricus rubescens as an Edible Fungus.—“A very delicate fungus, which grows in sufficient abundance to render it of importance in a culinary point of view.”—Badham.
“From long experience I can vouch for its being not only wholesome, but, as Dr. Badham says, ‘a very delicate fungus.’”—F. Currey, Editor of Dr. Badham’s “Esculent Funguses.”
Modes of Cooking the Agaricus rubescens.—It may be toasted, boiled, or stewed in the ordinary way.
Fried Rubescens.—Place the full-grown agarics in water for ten minutes, then drain, and having removed the warty skin, fry with butter, pepper, and salt. The ketchup made from Agaricus rubescens is rich and good. “As it grows freely, and attains a considerable size, it is very suitable for that purpose, quantity being a great desideratum in ketchup-making.”—Plues.