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My odor detector is pretty insensitive. Also, I could not elicit a bruising color reaction. It will be a long time before I eat anything I pick off the ground or tree stump.
Smell is one of the most important ways to ID your agaricus sp., esp. if you are considering it for the table. A pleasant (almond or anise or “mushroomy”, like a store-bought bisporus) smell spells ediblity (for some) and an off, phenolic/chemical/library paste odor spells a potentail loss of your lunch.
Campestris tends to be more compact, and they have distinctly pointed bases; check out this grasslands agaricus comparison by Dimitar Bojantchev…