Field champignon

Varieties of champignons

When going to the forest for mushrooms, you need to know the types of mushrooms, where they grow and at what time. In addition, it is advisable to know how the false mushrooms look outwardly. This will help distinguish them from the real ones.

Mushroom blue-green stropharia (stropharia aeruginosa)

In natural conditions, there are about a dozen species of this fungus. For example, in meadows and in the steppe, large-spore varieties of mushrooms or common champignons are usually found, they are also meadow.

In addition, there are also varieties that grow in forest areas. They grow around mid-July and can be found until mid-October. Found in deciduous or mixed forests. It is customary to refer to them:

• dark red champignon;
• coppice;
• August.

Poisonous doubles

A mushroom like champignon has very dangerous counterparts. These are inedible mushrooms that are very dangerous to humans. These include:

• pale toadstool;
• light fly agaric.

These twins have a similar coloration and grow in different forests during the summer. Inexperienced mushroom pickers may confuse them with edible mushrooms. They are especially similar to its coppice look. Young specimens are very similar in appearance. They have similar caps and plates, there are rings and scales on the stem. However, as the mushrooms grow, the real champignon plates change color, while in the toadstool it does not change.

A pale grebe is very dangerous. It does not have an unpleasant odor, unlike fly agaric, and it is easier to confuse it with an edible mushroom. In order to get fatal poisoning, it is enough to consume 1 gram of a poisonous product per 1 kilogram of weight.

Signs of poisoning with dangerous twin mushrooms, as a rule, appear some time after they are consumed, so it is too late to provide assistance. In view of this, you should very carefully study the characteristics of edible and false mushrooms, so as not to confuse them.

Common champignon has many types, and most of them are eaten. It is very difficult to remember the features of each, therefore, lovers of "quiet hunting" are often guided by common signs. This can provoke poisoning: among the Agaricaceae (Champignon) family there are species that are harmful to human health.

Industrial cultivation allows you to enjoy the taste of the product without harm to health, but the number of poisoning with false mushrooms, which are "disguised" as edible specimens, is not decreasing. People are attracted by the "quiet hunt" and the opportunity to save money on the purchase of mushrooms. In addition, each individual species has its own flavor: it cannot be found in a standard product from store shelves.

What false champignons look like: photo and description of the appearance of mushrooms

Most often, such representatives of the Agaric family are taken for edible specimens:

• Agaricus xanthodermus.
• Agaricus meleagris.
• Agaricus californicus.

Typical examples of false champignons are shown in the photo.

A number of features will help to distinguish such specimens from edible ones. On the cap, the poisonous twin has a speck of brown color, which is located in the center. If you press on it, light yellow spots will appear. But this method is not guaranteed, so it is better to use it in tandem with other traits.

When broken, the pulp of false forest and field mushrooms begins to turn yellow and smells unpleasant with carbolic acid, and during cooking, the water and the mushrooms themselves turn bright yellow for a short time, but this color quickly disappears. Long-term heat treatment will not be able to rid the product of toxins.

Take a look at the photo and study the description of the appearance of false forest mushrooms.

The color of the cap and its shape can change under the influence of the environment, therefore, special attention is paid to the pulp, its smell, shade and changes during cooking. Another mushroom that disguises itself as an edible is a pale toadstool.

Outwardly, it resembles a champignon, while it does not have a smell by which it could be recognized. There are volves (root sacs) at the base of the toadstool, but people don't always notice them. If you have the slightest doubt about the suitability of the mushroom, you should break the pulp and see if it turns yellow, and then check the color change of the water during cooking. This is one of the most accurate and proven ways to distinguish real edible champignons from false ones.

Another mushroom that disguises itself as an edible is a pale toadstool. Outwardly, it resembles a champignon, while it does not have a smell by which it could be recognized. There are volves (root sacs) at the base of the toadstool, but people don't always notice them. If you have the slightest doubt about the suitability of the mushroom, you should break the pulp and see if it turns yellow, and then check the color change of the water during cooking. This is one of the most accurate and proven ways to distinguish real edible mushrooms from false ones.

You can only confuse the "young" pale toadstool: over time, bulges will appear on its hat, it will become smooth, and the fringe will become saggy. Toadstool appears from the first half of June, its growth peak falls in August. The height of the toadstool can reach 20-25 cm, and the diameter of the cap does not exceed 15 cm.

Inexperienced mushroom pickers can mistake one of the light amanitas for good mushrooms. In this case, the unpleasant smell that the pulp has will save from poisoning.

If you don't know what poisonous false mushrooms look like, take a look at the photo: these are common mushrooms that are often mistaken for edible ones.

Yellow-skinned champignon

Yellow-skinned champignon - Latin Agaricus xanthodermus

In a different way, the mushroom is called the Yellow-skinned Pepper, the Yellow-skinned Fungus or the Red Champignon.

Description

Mushroom cap

Red champignon builds up a hat with a diameter of 50 to 150 mm. Young mushrooms appear with hemispherical caps, more mature ones acquire white yellow-skinned wide bell-shaped "headdresses". Closer to the center, they have cream or brownish blotches. If you press down on the hat, it will turn yellowish.

Yellow-skinned Pecher's hats are covered with tiny scales and filled with brownish pulp that smells like carbolic acid (this smell is also called pharmacy).

The hat bottom is equipped with thin white or pinkish plates growing to the legs, acquiring a brown-gray color by old age.

The emerging spore powder is dark brown in color.

Stipe

The yellow-skinned champignon has a stem 10-20 mm thick and 60-150 mm high, thickening downwards. It is equipped with a double ring, thick on the edge, and is painted white. The inside of the leg is empty, but at its base there is a little yellow pulp, and it sometimes takes on a reddish tint.

Growing places

Inedible champignons of this type are widespread throughout the planet, especially on the Australian continent, where they were brought specially, as well as in European and North American countries.

The fungus prefers deciduous and mixed forests, meadows, garden and park areas full of grass.

Fruiting is usually group: Yellow-skinned fungus often forms "witch circles". For medicinal purposes, it can be harvested in early July - late September. Especially a lot of mushrooms grow after heavy rains.

Edibility

The pulp of the yellow-skinned Pecheritsa emits an unpleasant inky or carbolic smell that does not disappear even after repeated boiling. On the contrary, after heat treatment, the fungus smells even more disgusting. The pulp of this mushroom has a very unpleasant taste.

It belongs to inedible mushrooms, as it contains toxic substances.They, penetrating the human body when eating mushrooms, lead to gastric poisoning, accompanied by diarrhea, vomiting, fever and other unpleasant symptoms

That is why, when picking mushrooms for food, it is important not to confuse edible champignons with their yellow-skinned counterpart.

Yellow-skinned champignon - Latin Agaricus xanthodermus

• Common champignon. This mushroom is widely used for the preparation of mushroom dishes. It does not emit an unpleasant carbolic odor (anise aroma comes from it), and its flesh turns pink after being cut.
• Coppice champignon. It smells like anise and has a flesh that turns buffy yellow when damaged.

Primary processing and preparation

To preserve the beneficial qualities of forest mushrooms, they must be properly processed. Adhered soil residues, dried or withered areas are removed, the legs are slightly trimmed, specimens with rot are discarded. After that, the mushrooms are washed and heat treated.

It is best to prepare dishes from freshly picked specimens: storage impairs their taste, aroma and appearance. From forest mushrooms, excellent soups are obtained, mushrooms are excellent for frying, as an addition to vegetable and potato side dishes. For pickling and other preparations for future use, this type of champignons is not quite suitable, since the taste is most vividly revealed in hot dishes.

The limited methods of cooking these mushrooms are compensated by their other, pleasant property. With favorable weather and careful attitude to the mycelium during the collection of forest mushrooms, they will delight the appearance of friendly families in the same habitat every two weeks.

Champignons - type, description of mushrooms, where they grow in nature

Main types and characteristics

Champignons are the most popular mushrooms in our time. They are very tasty, healthy and even medicinal, as they contain proteins, carbohydrates and mineral salts. In terms of nutritional value and nutritional value, mushrooms are equated to meat.

These mushrooms can be easily recognized by their appearance. Usually white and less often brown fleshy caps. The pulp is white, but when interacting with oxygen it changes color to red or yellow. The plates in young specimens are pinkish. Over time, they acquire a brown color. The leg is dense, white, up to 10 cm high.

Here are the most popular of them, which won the love of mushroom pickers and ordinary people:

1. Garden (double-sided). It grows on cultivated and fertilized soils - in a greenhouse, in a vegetable garden and pasture. In the wild, it is found in temperate countries of Europe, where the soil is completely free of grass cover. Juicy light flesh, which turns pink when broken. White leg, almost hollow, cylindrical in shape.
2. Steppe (Bernard). The main place of its growth is desert or semi-desert. This type of champignon loves saline soils. Grows in groups. Can be confused with common champignon. The color of the cap is varied: from white to brown. Plates are located below the cap. The leg is of the same color as the head.
3. Two-ring. The people also have the name sidewalk or city mushroom. This is an unpretentious and sharply different champignon from other mushrooms in its family. A rather large hat sits on a fleshy low leg. Loves a warm climate. Fruiting from late May until November.
4. Dark scaly. Occurs in deciduous or mixed forests from July to September. The hat is convex. The plates are wide and sparsely located. Hollow white leg. The pulp of the mushroom is also white when pressed, first turns yellow, then turns brown.
5. Small-scaled (Benesha champignon). It grows in both coniferous and deciduous forests. His flesh is white, but when pressed, it quickly turns red. In cooking, they are often consumed raw. This species can be called stocky, since a fleshy cap sits on a low, but very dense leg.The plates are located close to each other, pinkish hue.
6. Steam. Found throughout Europe in mixed forests. It can also grow in meadows and pastures. Does not like direct sunlight. It is usually harvested in the autumn. The hat has a rounded shape that is covered with scales. There are many thin plates under it. The stem itself is of medium length, but goes deep into the soil and has a thickening at the base. The pulp is white and fleshy, with an interesting chicory scent.
7. Augustowski. A rare type of champignon found in Europe. They grow in groups from August to October in the park area, near anthills. The cap, like that of other representatives of champignons, changes shape over time, and is covered with orange-brown scales. The pulp has a pleasant almond scent. The mushroom is quite tall.
8. Large spore. It grows in Eurasia. Loves meadow soils rich in organic matter. This species is quite large. The cap is smooth and convex, on which large scales appear over time, and the edges become velvety. Such a cap can only be held by a dense high leg, which thickens at the base. A ripe large-spore mushroom has a peculiarity - a smell that flows from a pleasant almond to a pungent smell of ammonia.

Forest champignon: useful properties

It is noteworthy that the culture we are considering is not only edible, but also recognized as a delicacy product. You can cook a wolf mushroom using a huge number of recipes: wild mushrooms are boiled, overcooked, dried, salted and pickled for conservation. People who have tasted the delicacy call the fruit one of the most delicious of natural gifts.

In addition to its bright taste, the product is famous for a huge list of useful properties, which is why it is widely used not only in cooking, but also in cosmetology and pharmaceuticals. The chemical composition of the pulp includes:

• More than 20 amino acids, including methionine and cysteine.
• Vitamins of groups B, D, C, PP (thiamine, panthenolic acid).
• Copper, magnesium, potassium, calcium, iron, sodium, phosphorus.

At the same time, the product is considered low-calorie and dietary, there are 45 kilocalories per 100 grams of fruiting bodies.

Champignons have a beneficial effect on the cardiovascular system, increase immunity and have an antibacterial, bronchodilator effect. You can also use the product for the complex treatment of anemia, lowering cholesterol or blood sugar levels, and preventing the occurrence of tumor neoplasms. Choosing champignons is an excellent solution for those who follow a diet with a goal of losing weight. The mushroom perfectly satisfies the feeling of hunger and can replace meat or fish.

Since any mushroom culture is considered a heavy food, it is not recommended to get carried away with a delicacy for people suffering from diseases of the gastrointestinal tract. An exception is dried fruits in moderation.

Real champignons: distribution places and distinctive features

"Correct" mushrooms can be found in shady flower beds, along roadsides, in flower beds. There usually grows two-pore (Agaricus bisporus) and two-ring (Agaricus bitorquis) champignon. For garden varieties, light shades are characteristic - from white to grayish and light cream. The cap of a two-ring mushroom opens even in the upper layer of the soil, so the color can be influenced by the leaves or humus covering it.

Common (Agaricus campestris) and large-spore (Agaricus macrosporus) species of fungus can be found in the steppe, in fields and meadows. Poisonous representatives of the Agaric family are rarely found here.

In plantings near trees, a field species (Agaricus arvensis) grows, which is harvested from mid-May to late September.

Compare the photo of the real and the image of the false champignon: the difference is not always visible.

Forest moisture and shade are excellent conditions for the development of species such as coppice, dark red, forest and August champignon. They appear in early July and grow until October.Their peculiarity is that after cutting, young mushrooms appear in the same place after 10-15 days.

But the most common forest false mushrooms are found in the forest - look at the photo, how they look.

Inedible twins grow away from direct sunlight: light-colored amanita can be found under spruce or birch trees, and pale grebe is unpretentious in choosing deciduous trees.

But poisonous specimens can be found even in places of growth that are uncharacteristic for this species, so you need to be extremely careful.

Views

The forest mushroom has several related inedible species, with which it is confused. The following similar species are characteristic of the false forest champignon:

• NS. flat-cap;
• NS. variegated, or w. Möller;
• NS. redhead, or w. yellow-skinned.

They grow in deciduous and mixed forests, in the same place as the edible species of forest mushroom, outwardly they almost do not differ.

The difference between edible and inedible mushrooms

False doubles are successfully camouflaged in parks and meadows, starting in July

They have some features that are important to focus on. Their description:

• less dense pulp;
• a leg on a fracture of a poisonous yellow color;
• the aroma is specific, medicinal.

In some cases, forest mushrooms are confused with even more dangerous forest inhabitants: with pale toadstool and with white amanita. These are deadly poisonous mushrooms. In a toadstool, unlike champignons, the plates are whitish, with blueness. On the break, the pulp is colorless. At the base of the toadstool's leg there is a saccular thickening - a volva.

Light fly agarics are similar in color to edible forest organisms. Their legs in the Volvo, like in a small pot, the plates do not change color with age.

When harvesting, it is important to carefully examine all specimens immediately on the spot and not put suspicious or unfamiliar ones in the basket.

Edible species

Eat only edible mushrooms

The genus Champignon (Agaricus) has several edible species that grow in nature. These include ordinary, field, meadow, Bernard, dark red, curves, double-pore, etc.

Champignon double-peeled: can be found in places where there is no grass and leaves on the ground. Its description:

1. a hat with edges bent along the edge;
2. hanging remnants of a private bedspread are visible on the edges of the cap;
3. color from brown to white;
4. juicy and dense pulp;
5. young plates are pink, old ones are reddish-brown with a lilac tint;
6. smooth cylinder-shaped leg.

Older individuals have light or whitish-brown legs. Its height reaches 10 cm and its diameter is up to 4-5 cm. There is a formation in the form of a ring under the cap.

• Curved champignon: the species is characterized by an uneven stem with a thickening from top to bottom. A medium-sized cap turns from an ovoid to a flat one with age. The pulp is underneath a thin beige skin. It has fibers, pale white. The plates are frequent and free; with age, they turn from white to black in color.
• Champignon dark red: a direct relative of w. ordinary (w. field). Outwardly, forest mushrooms are similar to him, but somewhat smaller. The scales in red look brighter and more noticeable. Young specimens are distinguished by pink plates.

1. scaly surface of the cap;
2. the size of the cap circumference - up to 15 cm;
3. the height of the leg reaches 13-14 cm;
4. the shape of the leg is cylindrical;
5. plates are frequent;
6. the pulp is clean and white;
7. the ring is single-layer, thinned towards the edges.

A beautiful beige smooth hat, curved upwards, gradually becomes flat and cracked. It is fleshy and smooth. Bernard's champignon has a double - edible sh. two-ring, or w. sidewalk (Agaricus bitorquis), which has a double ring on the leg and a slight sour smell and taste.

Useful properties of champignons

The champignon mushroom is a real storehouse of trace elements potassium, calcium and phosphorus, as well as B vitamins.As a dietary product, it is unmatched, allowing you to get the right nutrients without overloading the body with calories. In cooking, this delicious mushroom is used to prepare all kinds of dishes in different ways: champignons are fried, stewed, pickled, dried.

In cosmetology, champignons are used as face masks, since they have a beneficial effect on the skin.

Champignon is also widely used in medicine. Its use is beneficial for diabetics. The special substances contained in the composition of the mushroom contribute to the destruction of cholesterol plaques, prevent the occurrence of atherosclerosis and heart attack, and lecithin, which is also present in the composition of the fungus, improves the state of the nervous system.

Champignon mushrooms begin to be harvested in early summer and finish at the end of October. It is better to use only young mushrooms, as old ones do not bring any benefit. It is necessary to process the harvested champignons in the next few hours after harvesting.

Interesting Facts

• Champignons became the first mushroom variety to be harvested in an artificial environment.
• They are so popular that they are used even where they are not overly revered. Leading in the production of US champignons. France is in second place. The third position is occupied by the United Kingdom, where these fruits began to be consumed relatively recently. They fell in love with the Poles, who add them to almost all dishes of the national cuisine.
• This noble dietary product, with its high nutritional properties, promotes weight loss due to its low calorie content.

It is difficult to overestimate the taste of Champignon, and their benefits are significant. Try putting some of these mushrooms in a sandwich you take to work or in a simple homemade soup. You will feel that the body is very grateful to you for this delicacy.

Types of champignons, names and photos

There are about 200 different types of champignons that can be edible, conditionally edible, inedible, or even poisonous. Below is a description of several varieties.

Edible champignons

Common champignon (real champignon, meadow mushroom, pepper) (Agaricus campestris)

an edible mushroom that grows in the countries of Central, Western and Eastern Europe, as well as in the Asian part of the Eurasian continent in countries with a temperate continental climate. Under natural conditions, it can grow in park areas, near human habitats, in gardens and vegetable gardens. It can form communities in the form of circles, sometimes quite large. The common champignon is a mushroom whose height rarely exceeds 10 cm. The cap, painted white, sometimes with a brown tint, can reach 8-15 cm in diameter. In a young mushroom, it has a hemispherical shape with edges strongly curved inward. As the mushroom ages, the champignon cap straightens out and becomes flat with a silky or fine-scaled surface and a convex central part. The flesh of the mushroom is white, slightly turning pink on the cut or break (although according to some encyclopedias, the color on the cut does not change). The plates of the hymenophore are white, but with aging they become pink, and then dark brown or purple. The stem is usually even, up to 2 cm in diameter, has a slight thickening near the base and a wide ring located closer to the middle. It does not differ in color from the cap. Common champignon bears fruit from late spring (May) to mid-autumn (October).

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Taxonomic affiliation:

Family Champignon - Agaricaceae.

Conservation status of the species:

Vanishing.

Scientific significance:

Rare view.

The area of ​​the species and its distribution in Ukraine:

Europe and Asia. In Ukraine, it is known from Transcarpathia, the Right-Bank and Left-Bank Forest-Steppe, the Left-Bank cereal-meadow steppe, the Left-Bank cereal Steppe and the southern coast of Crimea. Adm. regions: Кв, Зк, Дн, П, Хс, Кр.

Number and structure of populations:

Happens singly, sporadically.

Reasons for the change in numbers:

Deforestation and excessive recreational stress on biotopes.

Growing conditions:

Parks, gardens, plantings of white acacia (Robinia pseudoacacia L.), edges and clearings of deciduous forests, along roads, on soil.

General biomorphological characteristics

A hat with a diameter of 2.5-8 cm, medium fleshy, at first hemispherical, then convex-outstretched to flat-outstretched, often with a notch, less often with a small tubercle, whitish, off-white, later with a grayish-brown tint, darker in the center , covered with appressed grayish-brown, brown or yellowish-buffy scales. The plates are loose, thin, dense, at first whitish-pink, later dark brown with a light edge. Spores 6.2-8 × 3.5-5 μm, elliptical, smooth, light brown, often with 1-3 drops of oil. The spore powder is brownish brown. Leg 2-6 × 0.8-1.5 cm, central, eccentric for an hour, cylindrical, slightly tapering towards the base, smooth, whitish, yellowish at the base, base of the leg with well-developed tapered strands. The ring is located in the upper part of the leg, simple, thin, whitish, sometimes disappears. The pulp is whitish, at the break it becomes brown-buffy, with a pleasant mushroom smell, the taste is sweet. There are buckles. Fruiting bodies appear in May-October.

Population conservation regime and protection measures:

It is guarded in the Askania-Nova BR and in the Yalta mountain-forest PZ. It is necessary to create botanical reserves in other localities of the species, as well as to maintain it in pure culture.

Reproduction and breeding in specially created conditions:

It is stored in the collection of mushroom cap cultures of the Institute of Botany named after V.I. M.G. Cold NAS of Ukraine.

Economic and commercial value:

Soil-forming. Poisonous. Can be mistaken for an edible mushroom steppe champignon (A. campestris L .: Fr).