Forest mushroom (blagushka)

Growing champignons in the country or at home: step by step instructions.

Due to its taste, champignon is a welcome guest in the human diet, therefore, mushroom cultivation at home, in the country or in the basement is widespread. There are not so many conditions and methods for growing mushrooms. These mushrooms love moisture and coolness, so they can be grown both outdoors and in greenhouses or greenhouses. However, the most profitable cultivation of champignons in darkened and damp basements, in which special climatic conditions have been created, allowing you to harvest all year round.

Substrate for growing mushrooms.

A nutritious substrate consisting of straw and manure is used as the soil. After several harvests, the waste material can be used as fertilizer for agricultural areas. By the way, the preparation of the substrate is the most important and difficult stage in the technology of mushroom cultivation. After all, the result depends on the nutrient medium.

The substrate is a soil mixture containing nutrients, the main component of which is compost.

To prepare compost for growing mushrooms, you will need:

• 20-25% fresh, well-dried straw (preferably wheat or winter rye)
• 75-80% horse (ideally) or cow dung.

Compost for growing mushrooms: stages of preparation.

1. For 1 sq. m. of the plot, which is set aside for a mushroom plantation, requires 30 kg of pre-moistened straw and 15 kg of manure.
2. Each component is laid in several layers (3-4 layers) and a substrate is formed. The straw is moistened and fertilized with a dung "layer".
3. After a week, 6-7 kg of gypsum (or alabaster) is added to the substrate, and all layers are thoroughly mixed.
4. Re-stirring should be done after 4 days and, if necessary, re-moisten the mixture. Then 2 kg of superphosphate and 5 kg of crushed chalk are added. With a time interval of 4 days, there are two more mixing of the components.
5. After 3-4 weeks from the moment of formation, the compost for growing mushrooms is considered ready.

Champignon growing technology.

For sowing, a laboratory mushroom mycelium is required. There are two types of mycelium: grain and compost. You can buy champignon mycelium in any thematic store or in specialized "mushroom farms".

The methods of sowing mycelium depend on the place that was chosen for planting the mushrooms. The sowing process itself is absolutely not complicated. The mycelium is staggered into the substrate by 4-7 cm.There should be gaps of about 20 cm between the sowing sites.

It is very important during the ripening period to maintain an optimal level of moisture in the room. After about a week, the soil must be covered with a casing mixture, which is made from chalk and peat (1: 9)

After 5 days in the room, it is imperative to lower the temperature to 13-17 ° C.

Regular watering of the soil is definitely required, and the room needs daily ventilation.

How to harvest champignons?

Champignons ripen unevenly, within 3 months. You need to collect them, carefully twisting them with your fingers so as not to damage the "relatives" growing in the neighborhood

When the entire mushroom crop is harvested, it is important to thoroughly treat the room with a disinfectant.

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.

Time and place of fruiting

The forest champignon mushroom grows in July - October, most actively - from August, in the autumn. In warm weather, fruiting in autumn can continue for quite a long time, until the end of November. It is found everywhere: in forests, in fields and meadows, near human habitation. Prefers mixed and coniferous forests, places with young spruce plantings. Often settles near ant piles or directly on them. Grows singly or in groups, sometimes "witch rings".

It is a saprophytic species, therefore it loves manure, humus, soils saturated with organic matter, nitrogen.

Caps live in European countries and Asia. On the territory of Russia, they are more often found in temperate zones.They can appear cyclically in the same place every 2-3 weeks, and experienced mushroom pickers are aware of this pattern, returning to the same areas.

Interesting Facts

Peppers are excellent sources of protein and are good to include in your weight loss diet. If you reinforce it with active physical activity, weight loss will go faster.

Japanese scientists have published data confirming the high content of arginine and lysine in bread. These are special substances that have a beneficial effect on a person's mental abilities, helping to maintain good memory and mental clarity in old age.

In terms of phosphorus content, champignons are not inferior even to seafood.

There are more B vitamins in peppers than in young vegetables.

Champignon meadow or field champignon is a versatile mushroom that can be grown in a personal plot, in a greenhouse and even at home. Fans of quiet hunting, who prefer forest fruits, need to know how an edible mushroom should look like, and how it can differ from its poisonous counterparts, so as not to harm their health.

External description

The fruit body of a half-shod champignon consists of a stem and a cap. The diameter of the cap varies between 5-15 cm, and it itself is very convex, fleshy, with dense pulp. In mature mushrooms, it becomes convex-outstretched, even depressed in the central part. The color of the cap of the described species can be yellowish, light brown, or simply brown. Its surface is densely covered with reddish-brown or brown scales. At the edges of the cap, you can see the remnants of a private bedspread in the form of small film scales. At high levels of humidity, the surface of the cap becomes slightly sticky.

The hymenophore of half-shod champignons is lamellar, and the plates in it are often located, but freely. They are very narrow, in young mushrooms they have a pale pink tint, later acquire a meaty color, even turn brown and dark brown, almost black.

The length of the stem of the mushroom varies in the range of 4-10 cm, and its diameter reaches 1.5-3 cm. It comes from the inner central part of the cap, is characterized by a cylindrical shape and great thickness. Inside, it is executed, often just straight, but sometimes it can slightly expand near the base. The color of the stem of the mushroom can be whitish-pink, pink-gray, and, if damaged, acquires a reddish-brown tint. Above the periapical ring, the surface of the leg of the half-shod champignon is completely smooth, but in some specimens it may be slightly fibrous.

Under the ring on the leg, one can see the brownish belts of the volva, which are located a short distance from each other. The surface of the leg may be covered with small scales, sometimes with a baggy light brown volva.

The pulp of the half-shod champignon (Agaricus subperonatus) is characterized by a high density, ranging in color from pale brown to rusty brown. At the stem and cap at the junction, the flesh becomes reddish, does not have a pronounced odor. Some sources indicate that in young fruiting bodies of the described type of champignons, a fruity aroma is slightly noticeable, and in ripe mushrooms, the aroma becomes more unpleasant, and resembles the smell of chicory.

The peri-head ring is characterized by a large thickness, white-brown color, double. Its lower part grows together with the leg. Fungal spores have an ellipsoidal shape, a smooth surface and dimensions of 4-6 * 7-8 cm. The color of the spore powder is brown.

Useful properties of champignons.

Champignon mushroom is a real storehouse of trace elements potassium, calcium and phosphorus, as well as vitamins of group B. As a dietary product, it is unmatched, allowing you to get the necessary nutrients and not 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.

Similar species

Due to its particularly large size, large-spore champignon is difficult to confuse with other species, but young specimens may look like some edible mushrooms:

The main difference is that this species is predominantly forest, and it grows mainly among the pines. It looks like it has a significant thickening of the base of the leg. By maturity, the hymenophore of fungi of this species acquires a black and red coloration, while in large spore it remains brown.

Most similar view. He is also large and prefers open spaces. Some sources even consider the large-spore champignon to be a species of field mushroom (Psalliota arvensis subsp. Macrospora), so there are no clear differences between them.

1-Champignon curve 2-Field champignon

Yellow-skinned champignon

In addition to harmless, edible species, there is also a poisonous double - this is Yellow-skinned or false champignon. It stands out with a distinct smell of gouache paint. Has a yellowish coloration of the base of the leg.

Also, young specimens may look like toadstools or fly agarics. Champignon can distinguish colored plates and slight reddening of the flesh when cut from the pale toadstool and the smelly fly agaric.

Thus, some doubles of the large-spore champignon can be very dangerous.

Therefore, you should pay attention to a number of their distinctive properties.

Description of the variegated champignon

The hat is smoky gray, darker in the middle. The surface of the cap is covered with dense, lagging, small scales. Most often, the color of the scales is smoky gray, less often brown. Near the edge, the cap is almost white.

The leg is 6-10 centimeters long and 1-1.5 centimeters in diameter. The color of the leg is white, but with age it becomes yellow, and brown by old age. The base of the leg is blown in, its diameter is about 2.5 centimeters.

The pulp is white. It turns brown when cut. The pulp has an unpleasant odor. The plates are frequent, loose, pinkish; when the spores mature, they turn chocolate brown. The spores are wide-elliptical. Spore powder of chocolate brown color.

Growing places of variegated champignons

Motley mushrooms grow in the forest-steppe and steppe zones of Ukraine. They grow in woodlands and parks. They settle on fertile, often alkaline soil. Motley mushrooms grow in groups or rings. These mushrooms are found mainly in the temperate zone. It is a rare species that grows in places.

Evaluation of the variegated champignon

This is a poisonous mushroom. The susceptibility of people to variegated champignons is different - some people can consume them in small quantities without harm to their health. Some sources do not say that these mushrooms are poisonous, they simply belong to inedible species.

Similarity of variegated champignon with other species

The danger of variegated champignon is that outwardly it is similar to edible forest champignon. But the forest mushroom pulp has a pleasant smell, in addition, it turns red when cut.

Other mushrooms of this genus

Champignon graceful - edible mushroom. It is a rare lamellar mushroom. It resembles a small common champignon. The diameter of its cap reaches 3.5 centimeters, and the length of the leg does not exceed 3 centimeters. With a thickness of 4-5 millimeters.The spherical cap is covered with a blanket, over time it becomes prostrate, the blanket breaks, and its edges hang on the edges of the cap. The surface of the cap is gray-yellow, matte and dry. The leg is rounded, thicker at the base, and the color is yellow.

Champignons grow graceful in groups or singly. Fruiting time is mid-July - end of September. They grow in mixed and deciduous forests, and on fertile soils of vegetable gardens and orchards. This delicious mushroom is suitable for all types of culinary applications.

Meadow champignon is an edible mushroom. The diameter of the cap can be quite large and reach 15 centimeters. The shape of the cap is spherical, hemispherical, convex-outstretched and outstretched. The surface of the cap is silky and dry. The color is white, over time it becomes a little brownish. The leg is straight, cylindrical, up to 10 centimeters long. There is a wide but thin white ring on the leg, which often disappears with age. The pulp is dense, fleshy, white in color with a pleasant mushroom smell.

Meadow mushrooms grow in open spaces with humus soils, for example, in meadows, pastures, orchards and vegetable gardens. They are less common on forest edges. They grow in rings or groups. They are common and bear fruit annually. These are healthy, tasty category 2 mushrooms, suitable for all types of culinary processing.

How to distinguish wild mushroom from false doubles?

Blagushka has a poisonous counterpart - a variegated champignon, or dark scaly. Their similarity is great, but not critical: it is not difficult to distinguish an inedible twin by the color of the pulp, which turns yellow at the break, as well as by its unpleasant odor.

Another mushroom with which you can confuse the forest mushroom is the pale toadstool. They differ in the color of the plates: in the champignon, the membranes are pinkish or dirty crimson, in the insidious imitator, they are white. The toadstool does not change color on the cut, the cap turns red. The stem of the champignon is even, and the toadstool has a pouch at the base.

You can see the features of dangerous rivals and how they can look, differ, as well as familiarize yourself with similar signs in the photo. The difference in species is shown in the table.

Definitioner

Schaeffer's reaction

Schaeffer's cross-reaction: a strip of aniline solution (C₆H₅NH), and then, crossing it, a strip of 65% nitric acid (HNO₃). With a positive reaction, a chrome-yellow spot appears at the intersection, then the color turns to orange-red.

Schaeffer's reaction is an important intrageneric trait for the genus Agaricus. Suitable for material stored for a long time in the herbarium.

Discovered in 1933 by Julius Schäffer (German Julius Schäffer; 1882-1944).

Basidia (Basidia)

Lat. Basidia. A specialized structure of sexual reproduction in fungi, inherent only in Basidiomycetes. Basidia are terminal (end) elements of hyphae of various shapes and sizes, on which spores develop exogenously (outside).

Basidia are diverse in structure and method of attachment to hyphae.

According to the position relative to the axis of the hypha, to which they are attached, three types of basidia are distinguished:

Apical basidia are formed from the terminal cell of the hypha and are located parallel to its axis.

Pleurobasidia are formed from lateral processes and are located perpendicular to the axis of the hypha, which continues to grow and can form new processes with basidia.

Subasidia are formed from a lateral process, turned perpendicular to the axis of the hypha, which, after the formation of one basidium, stops its growth.

Based on morphology:

Holobasidia - unicellular basidia, not divided by septa (see Fig. A, D.).

Phragmobasidia are divided by transverse or vertical septa, usually into four cells (see Fig. B, C).

By type of development:

Heterobasidia consists of two parts - hypobasidia and epibasidia developing from it, with or without partitions (see Fig. C, B) (see Fig. D).

Homobasidia is not divided into hypo- and epibasidia and in all cases is considered holobasidia (Fig. A).

Basidia is the place of karyogamy, meiosis and the formation of basidiospores. Homobasidia, as a rule, is not functionally divided, and meiosis follows karyogamy in it. However, basidia can be divided into probasidia - the site of karyogamy and metabasidia - the site of meiosis. Probasidium is often a dormant spore, for example in rust fungi. In such cases, probazidia grows with metabasidia, in which meiosis occurs and on which basidiospores are formed (see Fig. E).

See Karyogamy, Meiosis, Gifa.

Pileipellis

Lat. Pileipellis, skin - differentiated surface layer of the cap of agaricoid basidiomycetes. The structure of the skin in most cases differs from the inner flesh of the cap and may have a different structure. The structural features of pileipellis are often used as diagnostic features in descriptions of fungi species.

According to their structure, they are divided into four main types: cutis, trichoderma, hymeniderma and epithelium.

See Agaricoid fungi, Basidiomycete, Cutis, Trichoderma, Gimeniderm, Epithelium.