Horse mushroom

According to an academic field study in Giresun, evelek is the local name of the horse mushroom (Agaricus arvensis), which is also called çayır mantarı there (Karakayalı et al., 2022). The same study records the parasol mushroom as kahverenkli evelek in coastal districts, so the name can refer to different grassland mushrooms by region.

Evlek is used as a shortened form of evelek and appears for the horse mushroom in local sources. The form confirmed in the academic source is evelek (Giresun).

Yes, it is a well-known edible and is eaten with relish in Giresun. The real risk is confusing it with the poisonous yellow stainer and deadly white Amanitas, so every specimen is cut and checked.

Cut the stem base: the yellow stainer turns bright chrome yellow within seconds and smells of ink. The horse mushroom smells of aniseed and only slowly bruises a pale yellow.

The horse mushroom is larger, with a big two-layered ring, pale greyish-pink young gills and an aniseed smell. The field mushroom has bright pink young gills and a thin ring. Both are edible.

From summer to late autumn, after rain, in meadows, pastures and grassy woodland clearings; in Giresun it is also picked in spring. There are Turkish observations from Istanbul, Ankara, Bursa and Central Anatolia.

In Giresun it is fried and sautéed. The fleshy caps can be sliced and fried in butter or baked; wild mushrooms are always cooked through.

Its Turkish name on iNaturalist is at mantarı; in Giresun it is known as evelek mantarı.

Not directly. The horse mushroom grows in meadows and pastures, often where horses graze, which may explain its name. White mushrooms that come straight out of a manure heap are usually other species, and some small dung-loving mushrooms are not edible, so we identify them like any wild mushroom.

Yes, the horse mushroom is an edible species. Eat a wild one only after an expert has identified it with certainty: it can be confused with yellow stainer (Agaricus xanthodermus), destroying angel (Amanita virosa) and death cap (Amanita phalloides). The horse mushroom is edible, but mix-ups between white mushrooms cause serious poisonings. Cut and check every specimen: darkening gills, no volva at the stem base, a base that does not turn chrome yellow and an aniseed smell must all be present. Do not eat anything you are unsure of; if poisoning is suspected, call poison control and keep any leftover mushroom.

In our calendar, horse mushroom season runs May–Jun, Sep–Dec. The horse mushroom fruits in grassland after rain in summer and autumn; in Giresun locals also report it in spring. Turkish observations fall in May–June and September–December.

Meadows, pastures and grassy clearings at woodland edges, often in rings or arcs. It is not tied to trees and feeds on decaying plant matter in the soil.

A field study in Giresun (Karakayalı et al., 2022) recorded it as a species known and liked by all participants. iNaturalist holds observations from Istanbul, Ankara, Bursa, Aksaray, Niğde and Afyonkarahisar; GBIF has few Turkish records.

The horse mushroom can be confused with yellow stainer (Agaricus xanthodermus, poisonous), destroying angel (Amanita virosa, deadly), death cap (Amanita phalloides, deadly) and field mushroom (Agaricus campestris, edible species). Look-alikes are compared on this page.

In Turkish, the horse mushroom (Agaricus arvensis) is called At mantarı; other local names include evelek mantarı and evlek mantarı.