St. Georges mushroom (Calocybe gambosa) is an edible mushroom that
grows mainly in woodlands. Deriving its common name from when it
first appears in the UK, namely on St George's Day. It appears in
March in Italy, a warmer country, and is there known as marzolino,
where it is very popular to eat.[1]
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
The cap measures from 5-15 cm in diameter and has a smooth
texture and has ridges on it. The cap, stem and flesh can be from
white-creamy coloured to bright yellow. The sinuate gills are white
and crowded. The flesh is thick and soft and has a mealy or
cucumber smell. The spore print is white to pinkish white. The
stubby stem is bulky at the base.[1]
Care must be taken not to confuse it with the highly poisonous
Inocybe erubescens, which grows in the same habitats. The latter
has a more pungent fruity smell and bruises red. Entoloma sinuatum,
also poisonous, has a rancid smell.[2]