Champignons and peppers

Primary processing and preparation

You can cook a lot of various dishes from field champignon - it is fried, boiled, pickled, salted, frozen for the winter. The mushroom goes well with meat, poultry, and is used for making salads and sauces. All kinds of fillings for pies and cutlets are prepared from it. It is considered one of the best-tasting mushrooms of this genus and is edible even raw, that is, it can be fried or cooked into a soup without first boiling. But it is not recommended to use it in large quantities, since it is prone to the accumulation of heavy metals, excessive intake of which can cause the development of certain diseases.

With a reasonable approach, this champignon can become a real decoration of the table - it is not for nothing that it is considered a delicious mushroom. It is easy to collect and procure it - the main thing is not to confuse it with the poisonous representatives of the mushroom kingdom. It is best for novice mushroom pickers, if possible, to consult with experts before putting the mushroom in their basket.

Danger from fungus

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Mushrooms, despite their beneficial properties, have always been considered a heavy food that slows down the digestion of complex carbohydrates.

Overeating is fraught with bloating, difficulty breathing, and belching. Raw mushrooms contain small amounts of hydrazine, a toxic compound with carcinogenic properties. From heat treatment, it quickly and without a trace is destroyed, however, hydrazine does not leave a choice whether the mushrooms are raw.

Home preservation, on the one hand, pleases the eye, on the other hand, it carries the danger of the presence of a deadly botulinum toxin in a jar of mushrooms.

• You shouldn't eat them:
• during pregnancy (due to a possible allergen and gastric fermentation);
• at preschool age (the children's stomach is not yet fully formed and cannot cope);
• with violations of the gastric and intestinal organs;
• with liver dysfunction;
• with gout;
• with endometriosis;
• in case of individual intolerance.

In Pennsylvania, the largest mushroom plantation in the world is located in an old lime mine. The length of the underground galleries is 24 km.

In general, champignon has earned the unconditional right to be called the safest vitamin-containing mushroom available all year round. Delicate, juicy, aromatic, it is able to turn any dish into an exquisite one and diversify home and restaurant cuisine.

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Edible doubles

Champignon species are widespread throughout the globe, and in this genus, most good edible mushrooms, not just poisonous species.

Common champignon (Agaricus campestris) is a European species characterized by a white cap, a stockier body, unpainted surfaces and flesh, pink or brown gills, a grass habitat, and microscopic signs of 6.5–8.5 µm spores. Grows singly, in groups or in arcs and rings of fairies, in meadows, fields, lawns and grassy areas. Provided they are properly cooked and eaten in moderation (not as a daily meal!) Field mushrooms are healthy and delicious. It is unwise to collect food from the grassy slopes of busy roads, because the soil, vegetation and mushroom fruiting bodies from such places can be contaminated with toxins released from exhaust gases or from oil spills.

Field or horse champignon (Agaricus arvensis) is also an edible species that can easily be mistaken for yellow-skinned champignon. The specific epithet arvensis means "fields" or "meadows" - where the horse mushroom is most often found. The cap of Agaricus arvensis matures from 8 to 20 cm (rarely up to more than 30 cm). The surface is white, but yellowing with age, smooth or finely scaly, the cap is initially spherical and expands until it is flat or nearly flat.The flesh is thick and white and firm. The gills are pale pink at first, darkening, and then brown. The stem is up to 10 cm tall, the parallel stem is usually a small bulb at the base and a sturdy double ring with a toothed wheel on the underside.

When cut, the base of the stem of Agaricus arvensis does not turn bright yellow for a long time. This is a helpful visual distinction between this edible mushroom and the poisonous yellow-skinned champignon, Agaricus xanthodermus. This toxic toadstool changes color as soon as the edge of the cap is damaged.

Two-ring champignon (Agaricus bitorquis) is an edible porcini mushroom of the genus Agaricus, which is similar to the poisonous yellow-skinned champignon. It gets its generic name from the habit of growing on sidewalks, surprisingly it can even grow through asphalt. Usually grows in groups of the same size, they are quite sturdy and relatively easy to identify. They do not turn yellow when cuts or abrasions appear, which eliminates the presence of a toxic yellow dye like Agaricus xanthodermus. The specific epithet bitorquis means "to have two collars," and refers to the two rings resulting from the separation of the annular space from both the top and bottom of the leg.

Field champignon

Russian synonyms: common champignon, sidewalk champignon. Known in English as the Horse Mushroom; perhaps due to the fact that this mushroom often grows near stables, on manured soil.

It is widely distributed and grows abundantly on soil, mainly in open spaces overgrown with grass - in meadows, forest glades, along roadsides, in clearings, in gardens and parks, less often in pastures. It is found both on the plain and in the mountains. Fruiting bodies appear singly, in groups or in large groups; often form arcs and rings. Often grows next to nettles. It is rare near trees; the exception is spruce. Distributed throughout Russia. Common in the northern temperate zone.

Season: from late May to mid-October-November.

The fruit body is large. The cap is thick-fleshed, at first rounded-bell-shaped, with a curled edge and with a private veil covering the plates, later convex-prostrate or prostrate, with a small wide tubercle or slightly flattened in the center, sometimes with a wavy edge and with remnants of a veil along the edge; 8-20 cm in diameter; white or cream, with age - with an ocher tinge, slowly yellowing from touch; silky, smooth or covered with fibrous yellowish or brownish scales; in dry weather, it often cracks along the edge.

The pulp is dense, with age it is softer, white or yellowish (in mature mushrooms), sweetish. At the break, the pulp turns slightly yellow. Has a characteristic smell of anise or almonds (especially in young mushrooms).

Plates are frequent, swollen, wider towards the periphery, free at the stem, 8-12 mm wide, first white, grayish-whitish, later grayish-brownish, then mustard, brown-violet, brown-chocolate or almost black.

Stem 6-10 cm high, 1-1.5 cm wide, cylindrical, smooth, widened or thickened towards the base; with a large wide white two-layer ring in the upper third of the leg (the lower ring is shorter, with a yellowish edge, toothed); fibrous, solid in young mushrooms, later - with a narrow cavity (fistular), easily separates from the cap, with a flocculent coating at the base; the same color as the cap, turns yellow when pressed. The pulp at the base of the leg does not acquire a yellow tint.

Spore powder is black-brown. Spores 7-9 x 4.5-6 µm, ovate-ellipsoid, smooth, brown. Cheilocystids are thin-walled, ovoid, 11-26 x 9-18 (21) µm.

Color chemical reactions: the pulp gives a yellow color with potassium hydroxide.

Similar species

Poisonous species:

• Amanita phalloides. It is distinguished by white plates of the hymenophore, a tuberous-swollen base of the leg surrounded by a volva, a white single-layer ring on the leg and the absence of the characteristic smell of anise.
• Yellow-skinned champignon (Agaricus xanthodermus). Smaller type of champignon; occurs frequently, especially in white acacia plantings, from July to October. Differs in an unpleasant ("pharmacy") smell of carbolic acid. When broken, especially along the edge of the cap and at the base of the stem, its flesh quickly turns yellow.

Edible related species: Similar to many other mushroom species (Agaricus silvicola, Agaricus campestris, Agaricus osecanus, etc.), differing mainly in larger sizes. Most similar to it is the curve champignon (Agaricus abruptibulbus), which, however, grows in spruce forests, and not in open and light places.

Food quality: Edible. Delicious, gourmet mushroom (3 categories), according to its taste - one of the best mushrooms. Edible even raw. It is used in a variety of ways - fresh (after 10 minutes of boiling), salted, pickled. However, it is capable of accumulating cadmium, copper and other heavy metals, which can be potentially hazardous to health.

august champignon

Belonging to the lamellar mushroom, the August champignon exudes a delicate, almond-like scent. Its stem turns yellow when pressed, and the fresh cut turns brown. It is most commonly found in coniferous forests (old spruce forests) from June to October. They can be eaten raw, but should not be confused with mushrooms such as carbolic mushroom or cesar mushroom.

General information: From Wikipedia: "Champignon augustus (lat. Agaricus augustus) - a kind of mushrooms of the genus champignons."

Description and signs: “The cap is covered with orange-brown scales, in the center of a more intense color, in young mushrooms it is spherical, in mature mushrooms it becomes flatter, reaches 15 cm in diameter.

The pulp is white, dense.

Leg - reaches 5-10 cm in height, 2 cm in diameter, thickening at the base of the leg ”.

The whitish flesh, when cut, turns yellowish to rusty, reddish-brown and has a faint smell of bitter almonds.

Origin and distribution:

Translated from “de.wikipedia.org/wiki/Riesen-Champignon”: “The August champignon is a saprobic inhabitant of the earth, which grows most often in coniferous litter, less often in leaf litter in coniferous forests, but primarily in spruce forests, less often in deciduous forests (in this case, most often under coniferous trees). In deciduous forests, parks, gardens and similar biotopes where it is rare, it also grows mainly under coniferous trees. He prefers soils with a slightly increased nitrogen content, alkaline to neutral, most often clay soils, less often on acidic soils. Its fruiting bodies appear in Central Europe from June to October, most often in the summer months. ”

“The August champignon is a Holarctic widespread species found in Asia (Israel, Asia Minor, the Caucasus region, Eastern Siberia and China), North America, North Africa, the Canary Islands and Europe. In Europe, its distribution range extends from the Mediterranean to the Hebrides and Denmark, Estonia and Belarus. "

Uses and Cadmium: In cooking, it is used in the same way as regular champignon. Raw it goes well with salads, it can be pickled, stewed or used as an edible "filling container" due to its size. When cleaning champignons, you need to use a towel and a mushroom brush and do not use water, because otherwise the mushrooms will swell.

Translated from “en.wikipedia.org/wiki/Agaricus_augustus”: “The mushroom is edible and harvested for food consumption in Eurasia, the United States, Canada and parts of Mexico. One Swiss study highlighted the relationship between the fungus A. augustus and bioaccumulation of up to 2.44 mg cadmium metal per kg wet weight. This phenomenon also applies to other edible fungi of the Agricus species, such as A. arvensis, A. macrosporus and A. Silvicola, although the amount of metal is highly dependent on the species, the part of the fruit body analyzed, and the combination of substrate.Species collected near smelters and urban areas showed a higher cadmium content. The hymenium (fruit pulp) contains the highest concentration of metal, followed by the mushroom hat, while the lower parts of the trunk have the lowest concentration. ”

Danger of confusion: Before picking the August champignon, you should be familiar with its appearance and some of the signs in order to eliminate confusion with poisonous mushrooms. One of these mushrooms is, for example, the carbolic mushroom (Agaricus xanthodermus), in which, when cut and pressed, the stem acquires a chrome yellow color and exudes an unpleasant odor. Another danger of confusion is associated with the caesar mushroom, which, like the carbolic mushroom, can cause stomach pain and indigestion.

Hunting and fishing in the Tver region

Hat: 5-12 cm in diameter, from hemispherical in young mushrooms to half-open, flattened at the top and with rolled edges, at maturity; develops mainly underground or under asphalt, appearing on the surface only in old age. For this reason, the flat caps of the two-ring mushroom are often covered with a camouflage mound of earth. The color of the caps is white or grayish, the flesh is thick, light, turns pink at the break, with a pleasant "champignon" smell and taste.

Plates: Loose, frequent, narrow, in young mushrooms, light cream, almost white, gradually acquire pink, red-brown, dark brown and almost black color with age. In the early stages of development, the mushroom plates are reliably protected by a thick double ring.

Spore powder: Dark brown.

Leg: Thick, short (3-5 cm in height, 2-4 cm in width), solid or slightly executed, the color of the cap. The remnants of a private bedspread are clearly visible - a double thick gray-white ring, in mature mushrooms it is dark in the upper part from loose spores.

Distribution: Agaricus bitorquis is a widespread mushroom, found in large, but usually loose, scattered groups from mid-May to late September in gardens, vegetable gardens, parks, preferring richly fertilized fertile soil. A common mushroom for cities in central Russia. The two-ring champignon develops mainly under the soil, which makes it inconspicuous, but once you have explored the place of growth, you can return to it several times per season and, picking out the characteristic tubercles, release round, dense, heavy champignons from the soil. Quite often the double-peeled champignon is not satisfied with its usual growing areas and breaks the asphalt, sprouting under the sidewalks and bike paths.

Similar species: There are quite a few similar light champignons. Agaricus bitorquis is easily distinguished from closely related species by its characteristic double ring, short thick stem and flat, stool-like cap.

Edibility: Refers to the first-class edible mushroom for multipurpose purposes; It should be noted that mushrooms should not be harvested in cities and on the roadsides even more than, say, mycorrhizal mushrooms.

Author's notes: For me, two-ring champignon is a mushroom from a happy childhood. I don't remember at all how it happened and why they completely trusted me at home in terms of mushrooms, but already from the second grade I did not return from school without prey. The whole September was devoted to mushrooms - leaving school, I purposefully walked around all the courtyards and squares, bringing a whole package of a variety of mushrooms, among which were white and gray dung beetles, and a variety of raincoats, and a few, from which even more valuable mushrooms and, of course , rare city mushrooms. Often my father joined my searches, but as a rule, my parents played only a culinary role in this matter. Again, I don't remember what the full confidence in my mushroom skills was based on, but everything I brought home went into food - that I know for sure.I myself would probably not have been able to trust my child so much, but my parents somehow managed, and it was good - gambling, filled with some difficult to describe meaning, walks around the courtyards became for me one of the most vivid impressions of this period of my life. It's a pity that September is such a short month, and then the mushrooms leave for a long time from where they appear in spring or autumn - into oblivion ...

Field champignon

Description of appearance

This is a rather large white mushroom with a wide umbrella-shaped cap, a straight stem and a characteristic ring (remnants of a mushroom blanket).

In diameter it reaches from 5 to 15 cm, in young representatives it is hemispherical, at first it covers the leg. With age, it begins to bloom and, as a result, becomes like an open umbrella. By old age, the edges begin to sag, which is why it droops.

On the reverse side are the plates, which at first have white and gray shades, then turn pink and finally turn brown. The pulp has a firm consistency, although it softens with age. Painted in white or yellowish shades, the taste is sweet. Smells good (anise with almonds aroma).

Leg

A characteristic feature is the presence of a two-layer ring. The color of the leg is exactly the same as the hat. It also turns slightly yellow when pressed, but the lower part remains light even after the cut.

Mushroom spread

The name of the species is given due to the fact that it mainly prefers open places:

• Gardens and parks
• Roadside
• Sometimes pastures

It can grow not only on the plains, but also in the foothills. It is found everywhere within the temperate climatic zone. It grows mainly in fields, not forests.

Similar species

Both edible and poisonous species are similar to it.

Among the latter, it is important to learn to distinguish between:

Which has white, pale plates. Another sign is that the leg expands to the lower edge, and a blanket (volva) is located around it. Plus, the toadstool doesn't smell like almonds or anise.

It is smaller, mainly grows in acacia bushes. A characteristic feature is the smell of carbolic acid, which can be described as "medical" or "pharmacy". If you cut or break the flesh, it will quickly turn yellow.

Field champignon is similar to edible representatives of the same family, but differs from them in a larger fruit body. For example, it is similar to the curve champignon, which is mainly found in coniferous forests, including under spruce trees, and not in open fields.

Edibility

The mushroom belongs to delicacies, category 3 edibility. It is suitable for preparing first and second courses. In addition, the field champignon can be salted and pickled. However, it can only be collected in ecologically clean places.

Interesting Facts

Despite the fact that the field champignon grows in open places, it can be found in light deciduous and even coniferous forests. It is able to form mycorrhiza with any trees, but it never forms a root with spruces. It is also interesting that the mushroom has adapted quite well to climatic conditions, since it can be found not only in summer, but also in late autumn - until November.

The mushroom is a gourmet variety and is suitable for almost any traditional dish. However, it can also be consumed fresh after a short boil (10 minutes in boiling water). Has an interesting sweetish taste, not like the classic aroma of champignons.

Cossack champignon (Agaricus sylvicola)

Synonyms:

Coppice champignon (Latin Agaricus sylvicola) is a mushroom of the mushroom family (Agaricaceae).

Hat:
Color from white to cream, 5-10 cm in diameter, at first spherical, then prostrate-convex. Scales are practically absent. The pulp is relatively thin, firm; anise smell, nutty taste. When pressed, the cap readily takes on a yellow-orange color.

Plates:
Frequent, thin, free, when the mushroom ripens, it gradually changes color from light pink to dark brown.

Spore powder:
Dark brown.

Leg:
5-10 cm high, thin, hollow, cylindrical, slightly widening at the base. The ring is strongly pronounced, white, can hang low, almost to the ground.

Spreading:
Coppice champignon grows singly and in groups in deciduous and coniferous forests from June to late September.

Similar species:
It would be a big mistake to mistake the pale toadstool (Amanita phalloides) for the champignon. This, one might say, is a classic of toxicology. Nevertheless, the main differences between champignons and representatives of the genus Amanita should be known to every young mushroom picker. In particular, the plates of the pale toadstool never change color, remain white to the end, while in champignons they gradually darken, from light cream at the beginning to almost black at the end of their life path. So if you find a small lonely mushroom with white plates, leave it alone. This is a poisoned pale toadstool.

It is much easier to confuse Agaricus sylvicola with other members of the mushroom family. Agaricus arvensis is usually larger and does not grow in the forest, but grows in the fields, in gardens, in the grass. Poisonous Agaricus xanthodermus has a strong unpleasant odor (which is described differently everywhere - from carbolic acid to ink), and does not grow in the forest, but in the field. You can also confuse this species with a crooked champignon or, in other words, "distinctly nodule" (Agaricus abruptibulbus), but the latter is somewhat thinner, higher, does not turn yellow so readily, and is less common.

Edibility:
Cossack Champignon - This is a good edible mushroom that rivals the best of champignons.

Video about champignon mushroom

Remarks Still, it remains unclear how to distinguish between numerous similar types of champignons, even if professionals cannot agree on this. On the one hand, the mind prompts you to focus on the habitat. On the other hand, this is fully justified only for mycorrhizal fungi, and champignons, like all saprotrophs, in principle can grow everywhere, if there would be fertilization.

The benefits of the mushroom

Fresh champignon is considered a low-calorie product, in 100 g - only 27 kcal, it contains water-soluble albumin protein and a huge amount of beneficial trace elements, so it can be easily included in weight loss diets. Fans of healthy lifestyles, vegetarianism, as well as those suffering from anemia or diabetes mellitus simply cannot do without it.

100 g of these mushrooms contain: proteins - 4.3 g; fats - 1.0 g; carbohydrates - 0.1 g; ash - 1.0 g; water - 91 g.

• The high content of phosphorus, iron, amino acids, biotin and other active substances in it will allow:
• remove toxins;
• improve the metabolic process in the body;
• tone up well-being;
• relieve fatigue;
• calm the nervous system;
• to ensure the prevention of heart attacks and strokes;
• restore gastric and intestinal processes;
• reduce appetite;
• strengthen muscle mass;
• lower cholesterol levels;
• improve memory and concentration;
• strengthen connective tissues, teeth, bones, skin, hair, nails.

Important! The increased content of chitin in champignons has contraindications for the child's body. Chitin is poorly absorbed in adults and is not absorbed at all in children, therefore, there is no place in the children's diet.