Created: 2008-01-30 09:36:16
By: Douglas Smith (douglas)
Summary: Also need fresh stuff

Just a comment for beginners also, the staining reactions and the odor are with fresh stuff. The staining and odor can go away after the mushrooms start to dry out. It is still there for a few hours after picking at least, but by the next morning, not so much.
(Don’t want him to go to the day old cap here, and say, well I don’t see any yellow stains… so it must be…)

Created: 2008-01-30 07:22:28
By: debbie viess (amanitarita)
Summary: IDing agaricus

This is a tricky group to ID. What was the habitat? A lawn? Like Nathan stated, odor is an important characteristic, and one that can easily separate the tasty edibles from the less palatable members of the “barficus” group. To get an odor sense, rub the edge of the cap or the base of the stipe. Sniff. An odor of phenol or library paste (off-chemical smell) proclaims it a barficus, but not everyone can smell this (the ability is genetically determined, like the ability to roll your tongue). You can also download Fred Stevens excellant Agaricus key off of Mykoweb; it’s geared to N. CA, but might still prove useful to you: http://www.mykoweb.com/misc/Agaricus_key.pdf

Whether the fruit body stains red or yellow (or both!) is also an important charcteristic. Good luck; this group can stump the stars!

Created: 2008-01-29 22:50:50
By: Nathan Wilson (nathan)
Summary: Agaricus sp.

I’d have to see it in person to identify it to species. This genus is difficult for beginners since odor is critical as is the staining reaction when you scratch it.