St. George’s Mushroom (Calocybe gambosa)

Welcome to this St. George’s Mushroom foraging guide! As the crisp air of spring replaces the chill of winter, the forest floor comes to life with a myriad of treasures, among which the St. George’s Mushroom, scientifically known as Calocybe gambosa, holds a special place. Join us as we explore the characteristics, habitat, culinary potential, and foraging tips for this early spring delicacy.

a close up of St. George's mushrooms

Introduction to St. George’s Mushroom

St. George’s Mushroom announces its presence with a distinctive appearance. The cap, ranging from 4 to 10 cm in diameter, displays hues of creamy white or pale leather, with a dry texture. Beneath, the closely spaced gills boast a light cream color, imparting a unique charm. Its thick, fibrous stem shares the same color palette as the cap or appears slightly lighter. When sliced open, its flesh releases a mild fragrance reminiscent of fresh flour.


This early spring delicacy emerges from late April to early July, often in larger or smaller groups and sometimes in fairy rings. You can find St. George’s Mushroom in various habitats, including open fields, along the edges of marshes, within gardens, and amidst nutrient-rich deciduous and coniferous forests. Look for it in areas abundant with organic matter like leaf litter and decaying wood, such as along forest paths, at the peripheries of clearings, and within semi-open landscapes adorned with shrubbery.

a basket of st. george's mushrooms and a knife

Culinary Uses

Beyond its aesthetic and olfactory appeal, St. George’s Mushroom offers a delightful culinary experience. Its meaty texture lends itself well to various cooking methods, with pan-frying being a popular choice or try this tasty St. George’s Mushroom Soup.

Trim away the earthy base of the stem and inspect for signs of larvae before incorporating this delicacy into your culinary creations.

St. George's Mushroom Soup
St. George’s Mushroom Soup is a delicious spring soup made with fresh St. George’s mushrooms, vegetable stock, white wine, garlic, onion, and fresh parsley. It can be enjoyed with fresh bread, and eaten as an appetizer or as a main course.
Check out this recipe
St. Georges mushroom soup

St. George’s Mushroom Foraging Tips

When foraging for St. George’s Mushroom, keep a keen eye for the distinctive caps during the early days of spring till the onset of July. Remember to respect the environment and its seasonal rhythms, taking only what you need and leaving behind no trace of your presence. Additionally, familiarize yourself with local regulations and guidelines for responsible foraging practices.

Happy foraging!

a close up of St. George's mushrooms

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