The image, above, shows an image of Meadow Waxcap(Cuphophyllus pratensis) showing three views of the
mushroom in its natural habitat of mature pastureland. The image,
top left shows the young mushroom. Bottom right are mature
mushrooms in a group with two mushrooms turned over to show their
stipes and gills. The image, top right shows a group of three
mushrooms, one of which is on its side..
| Common Name: Meadow Waxcap |
| Scientific Name: Cuphophyllus pratensis |
| Other Names: Buffcap, Meadow Waxy Cap, Salmon Waxy Cap and Butter Meadowcap |
| Family: Hygrophoraceae |
| Range: Europe, North Africa, North and South America, northern Asia, Australia, and New Zealand |
Physical Characteristics
Cuphophyllus pratensis is a moss-associated fungus, growing to 12.5cm (5 in) in diameter and 15cm (6 in) tall. It is typically associated with mossy ground in mature pastureland or gardens. This mushroom fruits between August and December, but is most commonly found between September and October.
|
| Edible Parts: Caps and Stipes |
 Spore Print: white
|
  Cap: Umbonate or Depressed
|
 Hymenium: Decurrent
|
 Gills: Gills on hymenium
|
 Stipe: Bare
|
 Edibility Rating: 5 
|
 Known Hazards: None Known.
|
Welcome to the summary page for FabulousFusionFood's Wild Food guide to Meadow Waxcap along with all the Meadow Waxcap containing recipes presented on this site, with 1 recipes in total.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.
These recipes, all contain Meadow Waxcap as a major wild food ingredient.
Meadow Waxcap, Cuphophyllus pratensis (formerly Hygrocybe pratensis) (also known as Buffcap, Meadow Waxy Cap, Salmon Waxy Cap and Butter Meadowcap) represents a species of agaric (having a pileus [cap] that is clearly differentiated from the stipe [stalk]) fungus that is saprophytic (feeds by processing of dead or decayed organic matter which occurs) which is typically associated with upland grasslands and pastures. It is widespread in Europe and common in the North of Britain and is associated most closely with grassland, particularly grazed pastures, lawns and woodland clearings where they often grow in rings. Typically it fruits between August and December (but is most common in September and October). The fungus is medium sized (growing maximally to about 8cm tall) and the cap is initially convex in form, flattening with age and may even become concave. It is usually, however, umbonate (with a raised area in the centre) with an acute margin which is dry, often irregular in form and tends to crack with age. They can grow to 10cm in diameter with an acute margin. The colour is highly variable, but is most commonly an apricot shade. The gills the same colour as the cap, are thick, distant, very decurrent (ie extends well down the stipe) and waxy in texture. Cross-veins are often seen as wrinkles between the gills. The spore print is white. The stipes (stems) are stout, typically paler than the caps, is smooth and narrows towards the base. The stems can grow up to 7cm tall and can be up to 1.5cm in diameter. The flesh of of meadow waxcap is thick at the cap centre, straw yellow in colour and moist to the touch. The scent is mildly mushroomy, as is the flavour.
Though not commonly known as an edible species, it is worthwhile to collect as it is not readily confused with any poisonous species and its firm texture makes it ideal for stewing or long cooking. It does, however, contain a lot of water. This means that it can be fried in its own juices without the need to add butter or oil. As the taste is mild, the addition of garlic and herbs or a little curry powder benefits the flavour.
Meadow waxcap often grows in proximity with other highly-coloured waxcaps, but none are toxic. The only mushroom with which it can be readily confused is the false morel (Gyromitra esculenta) which can cause digestive upsets in some people, particularly if under-cooked, but it is quite uncommon and is only found in acid soils. It is smaller in size than the meadow waxcap, does not grow in rings and has a marked depression in the centre of the cap.
For other edible mushrooms, see the guide to edible mushrooms.
[2]. Huxley, A. The New RHS Dictionary of Gardening. 1992
[3]. Tanaka, T. Tanaka's Cyclopaedia of Edible Plants of the World.
[4]. Lim T.K. Edible Medicinal And Non-Medicinal Plants, Vols 1–8.
[5]. Thomas, G. S. Perennial Garden Plants
[6]. Milner, E. Trees of Britain and Ireland
[7]. Rose, F. & O'Reilly, C. The Wild Flower Key (Revised Edition) – How to identify wild plants, trees and shrubs in Britain and Ireland
[8]. Streeter, D. & Garrard, I. The Wild Flowers of the British Isles
[9]. Clapham, A.R.; Tutin, T.G. & Moore, D.M. Flora of the British Isles
[10]. Phillips, R. Mushrooms
[10]. Phillips, R. Mushrooms
[11]. Jordan, P. & Wheeler, S. The Complete Book of Mushrooms: An Illustrated Encyclopedia of Edible Mushrooms
[12]. Bunker, F.; Brodie, J.A.; Maggs, C.A. & Bunker, A. Seaweeds of Britain and Ireland.
[13]. Facciola, S. Cornucopia — A Source Book of Edible Plants
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.
These recipes, all contain Meadow Waxcap as a major wild food ingredient.
Meadow Waxcap, Cuphophyllus pratensis (formerly Hygrocybe pratensis) (also known as Buffcap, Meadow Waxy Cap, Salmon Waxy Cap and Butter Meadowcap) represents a species of agaric (having a pileus [cap] that is clearly differentiated from the stipe [stalk]) fungus that is saprophytic (feeds by processing of dead or decayed organic matter which occurs) which is typically associated with upland grasslands and pastures. It is widespread in Europe and common in the North of Britain and is associated most closely with grassland, particularly grazed pastures, lawns and woodland clearings where they often grow in rings. Typically it fruits between August and December (but is most common in September and October). The fungus is medium sized (growing maximally to about 8cm tall) and the cap is initially convex in form, flattening with age and may even become concave. It is usually, however, umbonate (with a raised area in the centre) with an acute margin which is dry, often irregular in form and tends to crack with age. They can grow to 10cm in diameter with an acute margin. The colour is highly variable, but is most commonly an apricot shade. The gills the same colour as the cap, are thick, distant, very decurrent (ie extends well down the stipe) and waxy in texture. Cross-veins are often seen as wrinkles between the gills. The spore print is white. The stipes (stems) are stout, typically paler than the caps, is smooth and narrows towards the base. The stems can grow up to 7cm tall and can be up to 1.5cm in diameter. The flesh of of meadow waxcap is thick at the cap centre, straw yellow in colour and moist to the touch. The scent is mildly mushroomy, as is the flavour.
Though not commonly known as an edible species, it is worthwhile to collect as it is not readily confused with any poisonous species and its firm texture makes it ideal for stewing or long cooking. It does, however, contain a lot of water. This means that it can be fried in its own juices without the need to add butter or oil. As the taste is mild, the addition of garlic and herbs or a little curry powder benefits the flavour.
Meadow waxcap often grows in proximity with other highly-coloured waxcaps, but none are toxic. The only mushroom with which it can be readily confused is the false morel (Gyromitra esculenta) which can cause digestive upsets in some people, particularly if under-cooked, but it is quite uncommon and is only found in acid soils. It is smaller in size than the meadow waxcap, does not grow in rings and has a marked depression in the centre of the cap.
For other edible mushrooms, see the guide to edible mushrooms.
References:
[1]. David Evans Notes from field observations, tastings and cookery experiments.[2]. Huxley, A. The New RHS Dictionary of Gardening. 1992
[3]. Tanaka, T. Tanaka's Cyclopaedia of Edible Plants of the World.
[4]. Lim T.K. Edible Medicinal And Non-Medicinal Plants, Vols 1–8.
[5]. Thomas, G. S. Perennial Garden Plants
[6]. Milner, E. Trees of Britain and Ireland
[7]. Rose, F. & O'Reilly, C. The Wild Flower Key (Revised Edition) – How to identify wild plants, trees and shrubs in Britain and Ireland
[8]. Streeter, D. & Garrard, I. The Wild Flowers of the British Isles
[9]. Clapham, A.R.; Tutin, T.G. & Moore, D.M. Flora of the British Isles
[10]. Phillips, R. Mushrooms
[10]. Phillips, R. Mushrooms
[11]. Jordan, P. & Wheeler, S. The Complete Book of Mushrooms: An Illustrated Encyclopedia of Edible Mushrooms
[12]. Bunker, F.; Brodie, J.A.; Maggs, C.A. & Bunker, A. Seaweeds of Britain and Ireland.
[13]. Facciola, S. Cornucopia — A Source Book of Edible Plants
The alphabetical list of all Meadow Waxcap recipes on this site follows, (limited to 100 recipes per page). There are 1 recipes in total:
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| Meadow Waxcap Curry with Rice Origin: Britain |
Page 1 of 1