page_title: Agaricus xanthodermus
section_title: Description
hierarchical_section_title: Agaricus xanthodermus / Description
caption_attribution_description: Deutsch: Gekochter Karbol-Champigion. Beim Kochen verfärbt sich der vorher weiße Pilze mit braun bis rotbraunen Lammellen intensiv gelb und der Phenolgeruch, der im rohen Zustand nicht immer wahrnehmbar ist, tritt besonders deutlich hervor. Eine Gelbfärbung des Anschnittes war vorher trotz längerem Liegenlassen nicht zu beoachten gewesen. English: Cooked Agaricus xanthodermus in pan, showing its typcial yellow color change. Usually a very intense smell of phenol can be observed. Source by myself (Snaj. Previously published: de.wikipedia.org
context_page_description: Agaricus xanthodermus, commonly known as the yellow-staining mushroom or simply the yellow-stainer, is a mushroom of the
  genus Agaricus, which displays a strong yellow colouration at the base of the stem when cut. It is poisonous for most people, causing gastrointestinal upset, but can be eaten by some without apparent negative effect.
context_section_description: The cap is generally 6–10 cm (2.5–4 in) in diameter, though can reach 15 cm (6 in). It is initially convex, with some young specimens having a squarish shape, though flattening with age. It is whitish, with light brown tints towards the centre. The cap is dry and smooth, but can be scaly when old. The gills of this mushroom progress from pale-pink to a chocolate color. The spore print is brown. Its white stipe is bulbous with a skirt-like ring. Microscopically, the cheilocystidia are club-shaped. The spores are 6–7×3–4 µm.
  The main identifying feature is an immediate bright yellow colouration on cutting through the base of the stem, or scraping the flesh; later, the affected area fades to a dull brown. Numerous edible Agaricus species, such as A. augustus, A. arvensis and A. silvicola, turn yellow to a greater or lesser extent, but they do not display such an intense reaction.
  Agaricus xanthodermus has an unpleasant characteristic smell, which is phenolic, reminiscent of ink or carbolic soap. The smell is especially strong at the base of the stem.
caption: After cooking, intense color change to yellow occurs and the smell of phenol becomes very intense.
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