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Home » Vegetables » Mushrooms » Wild Mushrooms » St George’s Mushrooms

St George’s Mushrooms

St George’s Mushrooms grow all throughout Europe in fields (sometimes in Fairy Rings) and especially where there is moss.

The creamy-beige coloured, irregularly-shaped caps can be 1 to 4 inches wide (2 to 10 cm), and have gills under them.

The stalks, which are often curved, are white, and grow from 1 to 2 ½ inches tall (3 to 7 cm.) The stalks have a bulbous base.

Younger ones are better, as older ones develop a yeasty taste. Ones that grow in moss can take on a mossy flavour.

Cooking Tips

Need cooking.

Language Notes

In England, St George’s mushroom always starts to appear on St George’s Day, 23 April, on the Salisbury Plain. Thus, their name.

Even though there is another mushroom that in English we call “Mousseron”, the French call that one “Faux Mousseron” and the St George’s Mushroom the “Mousseron vrai”, or just “Mousseron”.

In the scientific name, “Calocybe gambosa”, “calo” comes from the Greek for beautiful (“kalos”); “kube” comes from the Greek for head, thus beautiful head. “Gambosa” means big leg.

Other names

Scientific Name: Agaricus gambosus, Calocybe gambosa, Calocybe georgii, Lyophyllum georgii, Tricholoma georgii
Italian: Fungo di S. Giorgio, Prugnolo
French: Mousseron vrai latin, Tricholome de la St-Georges
German: Maipilz

This page first published: Jul 17, 2004 · Updated: Oct 4, 2020.

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Tagged With: British Food

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