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St. George’s Mushroom

Edible Edible
Spring Spring

A great Spring mushroom that can usually be found several weeks either side of St. George’s day.

Mushroom Type
Common Names St. George's Mushroom
Scientific Name Calocybe gambosa
Season Start Apr
Season End May
Average Mushroom height (CM) 5
Average Cap width (CM) 15
Please note that each and every mushroom you come across may vary in appearance to these photos.


Spherical to convex then flattening and becoming uneven. White/cream to buff/yellow.


Gills white/pale cream. Crowded. The gills are very shallow as can be seen in the ‘Flesh’ image below.


White/cream usually stout and thicker towards the base, no skirt.


White and soft.


Grasslands, beside woodland, lawns and roadsides growing in rings. It is relatively easy to find because it grows in grassy fields usually near trees where, from a distance, you will often see the ring as the grass will be darker and longer there as shown in the adjacent photo.

Possible Confusion

The Deadly Fibrecap appears at the end of Spring and early Summer and can look similar but it stains bright red and its cap is covered in fine fibres.

Spore Print

White. Ellipsoid.

Taste / Smell

Good, mushroomy and loses its mealyness a lot when cooked, especially if cooked with a creamy sauce. Must be cooked before consumption.


Common, very common some years.

Other Facts

An easy to identify mushroom with its mealy smell and the time of year it fruits.
The St. George’s mushroom can usually be found in the same place every year and seems to grow quite successfully when old mushrooms that are too maggoty for the pot have been carefully placed in the right environment.


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