Mushroom known under the common name 'early field' (lat. Agrocybe praecox) belongs to the family Bolbitiaceae and is an edible species with moderate taste qualities. The cap is usually convex, white or gray-brown, 2 to 10 cm in diameter; it becomes darker and slightly wrinkled upon ripening. The gills are dense, light gray in the young state, turning brown as it ages. The stem is up to 10 cm long, 1–2 cm thick, white with a slight brown tint at the base, fibrous and initially dense, then hollow. Spores are tobacco-brown. The mushroom prefers open spaces and anthropogenic landscapes: gardens, parks, vegetable gardens, forest edges, fields, pastures, paths, and ravine slopes. It fruits from late spring to mid-summer (May-July) in conditions of fertile soil rich in humus. After preliminary boiling (about 15 minutes), the mushroom becomes softer and safer for consumption; it can also be fried, stewed, added to soups, or used in pickled dishes. Drying is not recommended, however, with proper storage it retains aroma and taste.
In addition to Agrocybe praecox, there is the species Cyclocybe cylindracea (formerly known as Agrocybe cylindracea), which grows on living and dead wood of deciduous trees, mainly poplars and willows. This mushroom is also edible and belongs to the fourth category of food value. It is characterized by a cylindrical cap 3–7 cm in diameter, a light brown stem with a thin ring, and dark brown spores. The growth period varies from spring to late autumn, and optimal cultivation conditions include substrates of wood sawdust, shavings, or straw at a temperature of about 20 °C, 90–95% humidity, and 400–1000 lux illumination.
Both species have useful properties: in the early field, antibiotic compounds (agrocybin) and the ability to accumulate chromium have been found; with proper preparation, they can serve as a source of protein, B vitamins, minerals (selenium, potassium, copper), and antioxidants. They can be used in cooking as fresh ingredients, pickled products, or additives to soups, risotto, pasta, and meat dishes. When cultivating, it is important to maintain moderate temperature (14–26 °C), high humidity, and sufficient illumination for successful fruiting over several years.
