Plum Mushroom. Fig. 15.
(Agaricus [Clitopilus] prunulus.)225.
The pure pink gills running considerably down the ringless stem, and the fresh and fragrant smell of meal, at once distinguish this species from all others. It grows in and near woods in the autumn, evidently giving a preference to the open places and borders; the solid stem and the very fleshy top are white, or some shade of very pale grey. Dr. Badham and some other authors refer to our plant under the name of A. orcellus, and some botanists consider the true “orcellus” and the true “prunulus” distinct but closely allied species. There is also a vexatious confusion between this species and fig. 19, St. George’s Mushroom (A. gambosus). This latter is a spring plant, and is frequently and erroneously called A. prunulus. They have no characters in common, and, in fact, more distinct Agarics do not exist.
Returning to the true Plum Mushroom (fig. 15), I have only to say that, however prepared, it is most excellent; the flesh is firm and juicy, and full of flavour; and whether broiled, stewed, or however prepared, it is a most delicious morsel. I have never seen it in very large quantities; it is scattered over the woods north of London, but not in profusion.