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Spring Fieldcap

Edible Edible
Autumn Autumn
Spring Spring
Summer Summer

A common mushroom in Spring and early Summer but can be found later in the year. Although edible, the Spring Fieldcap is a little bitter and can be hard to identify to species among other Agrocybes. Agrocybe praecox is a complex of four different species that are almost identical visually and only divisible with a microscope and scientific analyses.

Mushroom Type
Common Names Spring Fieldcap, Cap Maes Cynnar (CY), Polówka Wczesna (PL), Tavaszi Rétgomba (HU)
Scientific Name Agrocybe praecox
Season Start Apr
Season End Sep
Average Mushroom height (CM) 8-10
Average Cap width (CM) 6-8
Please note that each and every mushroom you come across may vary in appearance to these photos.


6-8 cm. Dark grey/brown and greasy when young becoming dryer, off white tan to ochre until drying to near white with age. Convex opening out to almost flat usually remaining smooth and cracking in dry conditions. Can have remains of the veil on the edges.


Crowded. Adnexed to almost free of the stem. Off white to pale grey to brown, becoming darker with age. Crowded with slightly wavy edges.

Cortina / Veil

The young mushroom has a veil covering the gills, this soon detaches and can become the delicate and short lasting skirt.


8-10 cm tall, 0.4-1 cm wide . Off white, darkening slightly towards the base. Can have a small delicate skirt. Has visible mycelial threads attached to the base if removed from it’s medium.


Superior. Has a thin, delicate, ephemeral skirt.


Off white, fibrous.


Saprotrophic, grows on woodchip or soil in parks, gardens and paths.

Possible Confusion

There are various Agrocybe and Cyclocybe species that look similar, some should be avoided so we don’t eat this one. The Poplar fieldcap (Cyclocybe cylindracea) is shown.

Taste / Smell

Bitter when raw, less so after cooking.




Brown. Ovoid/ellipsoid.

Other Facts

Agrocybe praecox is part of a complex of four Agrocybes that look almost identical and can only be identified by microscope or using chemical analysis.


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