| Calocybe gambosa | |
|---|---|
| |
Scientific classification 
| |
| Domain: | Eukaryota |
| Kingdom: | Fungi |
| Division: | Basidiomycota |
| Class: | Agaricomycetes |
| Order: | Agaricales |
| Family: | Lyophyllaceae |
| Genus: | Calocybe |
| Species: | C. gambosa
|
| Binomial name | |
| Calocybe gambosa | |
| Synonyms | |
|
Tricholoma gambosum | |
Calocybe gambosa | |
|---|---|
 | Gills on hymenium |
 | Cap is convex |
 | Hymenium is sinuate |
 | Stipe is bare |
 | Spore print is white |
 | Ecology is mycorrhizal |
 | Edibility is choice |
Calocybe gambosa, commonly known as St. George's mushroom, is an edible mushroom that grows mainly in fields, grass verges and roadsides. Deriving its common name from when it first appears in the UK, namely on St George's Day (23 April). It appears in March in Italy, a warmer country where it is also a popular mushroom to eat,[1] and is known there as prugnolo. It is also popular in Northern Spain and Southern France, in the Basque Country region and its surroundings where it appears in April. In these regions it is usually eaten sautéed with egg or with bacon.
It is considered a delicacy, especially when fried in butter. It was previously considered a part of the large genus Tricholoma and is still seen as T. gambosum in older texts.
- ^ Carluccio A (2003). The Complete Mushroom Book. Quadrille. p. 75. ISBN 1-84400-040-0.