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Prataiolo

Field Mushroom Agaricus campestris

Appears in
Carluccio's Complete Italian Food

By Antonio Carluccio and Priscilla Carluccio

Published 1997

  • About
The common button mushroom is mainly commercially cultivated in dark humidity- and temperature-controlled rooms. The spores are mixed with sterilized straw and dung and spread over large trays. After 2 or 3 days they start to shoot and are then cut by hand when they reach the required size. They are grown all the year round, regardless of the season. This commercially produced mushroom, tasteless as it is, has many uses in the kitchen on a daily basis.

The wild version of the prataiolo, or field mushroom, which the French call rose de pré (field rose), is very delicate and enjoyable. It appears from August through to November, growing close to the ground among short grass in pastureland, especially where there are horses.

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