Meadow waxcaps

Cuphophyllus spp., Hygrocybe spp. …

mushroom

Small meadow mushrooms with thick, waxy gills and mild, delicately scented flesh.

Origin

Meadows, especially at altitude, in Europe

Season (United States)

September to November

Preparation

They are cleaned with a damp cloth, without soaking, the earthy stem base cut off, then pan-fried for about ten minutes; like all wild mushrooms, they are eaten cooked, never raw. If you pick it yourself, have the mushroom checked by a pharmacist or a mycological society before eating it.

Molecules

Mushroom beta-glucansIn small amounts, not counted Ergothioneine

Did you know?

Held by most authors to be the best of the waxcaps, the meadow waxcap has become so rare that it is better left alone.