Agaricus bitorquis

torq

Scientific identification: Agaricus bitorquis (Quél.) Sacc.
Family: Agaricaceae
Class: Agaricomycetes
Genus: Agaricus

Names across languages

English: torq
German: Stadt-Champignon
Finnish: Puistoherkkusieni
Estonian: Linnašampinjon
Russian: Шампиньон двукольцевой

The scientific profile

From the latest record: 2026-06-21.

Hymenium

Gills free, close to crowded; pale pink when young, becoming reddish-brown to dark chocolate-brown at maturity

Cap

Convex when young, later broadly convex to flat; white to whitish, smooth or finely flaky/scaly, often dirty with soil; thick and firm

Hymenium Attachment

Free

Stipe

Short, stout, solid, cylindrical to slightly tapering or enlarged below; whitish, smooth to finely scaly near apex; with a thick sheathing double ring

Spore print

Spore print deep chocolate-brown

Description

Saprobic on compacted or disturbed soil, roadsides, paths, gardens, parks, verges, cracks in paving and sometimes pushing through asphalt; late spring to autumn

Edibility

Edible and firm-textured

Fruit body

Fruit body medium to large; stipe ~2–10 cm long, ~1–4 cm thick

Dimensions

Cap ∅ ~5–15 cm

Flesh

Flesh white, thick, firm, usually unchanging when cut, very rarely slightly pinkish in wet/old specimens

Chemical reactions

KOH negative on cap surface, no yellowing

Odour

Mushroomy, earthy

Taste

Mild

Microscopy

Spores broadly ellipsoid to subglobose, smooth, thick-walled, ~5–7 × 4–5.5 µm; basidia mostly 2- to 4-sterigmate; cheilocystidia inconspicuous or basidiole-like; pleurocystidia absent