Spring knight mushroom
Calocybe gambosa
Spring Knight's Fungus or better known as St. George are small to medium sized with caps averaging 5-15 inches in diameter and attached to thick, sturdy stems. The smooth, ivory, umbrella-shaped hats are sturdy with inward curled edges. Age and sun exposure can also cause the hats to become irregularly shaped with brown or tan spots. Under the cap are many white gills that are very narrow and packed together. The white, broad, club-footed stem averages 2-7 inches long and can be straight or slightly curved. Spring mushrooms have an unusual aroma of cucumber and mealy flour and are somewhat powdery with an earthy taste.
PREPARATION
St. George mushrooms are best for both raw and cooked uses, such as sautéing, boiling or pan-frying. They can be used as a substitute in recipes calling for other cultivated mushrooms and can be consumed fresh, but are preferred for cooking because of their powdery taste when raw. St. George mushrooms can be added to pasta dishes, omelets, served on toast, or baked with asparagus and served as a side dish. They can also be diced and added to soups, served over braised meats, sautéed in butter, or pickled for long-term use. St. George mushrooms pair well with eggs, duck eggs, bacon, organ meats, poultry, risotto, asparagus, garlic, lemon juice and sherry. They will keep for up to a week if stored in a paper bag in the refrigerator.
Health Benefits
St. George mushrooms contain vitamin D, dietary fiber, calcium, iron, and some vitamin C.
Other Names
- Spring Knight's Mushroom (Dutch)Mairitterling (German)Tricholome de la St. Georges (French)Calocybe gambosa (Latin)
