Wild field champignons at harvest time. Forest champignon. Benefits and harms of use

Edible

Common champignon also called meadow champignon and pecheritsa. Prefers to grow in open spaces (meadows, pastures, vegetable gardens). A warm summer rain has passed and after a short time snow-white balls break through the ground. It doesn’t matter to champignons whether there has been severe drought or long frosts before, the mycelium survives in any weather conditions. Champignons can be found in the same place for ten years and you can harvest three or four in a year.

The mushroom cap is from 2 to 15 centimeters in diameter. At first hemispherical with strongly curved edges, later prostrate, often with a convex center, white or whitish-gray. At the places of cut or breakage, it may turn slightly pink (or does not change its color. The surface is silky to the touch, finely scaly in maturity. The plates are quite frequent and change their color as the fungus grows. First, whitish-pinkish, then pinkish-dirty, then brown and old individuals are dark brown with purple tint. The leg, from 4 to 140 centimeters in length, has a cylindrical, even shape and has a white thin ring almost in the middle. In adult champignons, the ring may disappear completely. The mushroom pulp is dense, white, has a pleasant mushroom aroma, may turn a little pink when cut.

Widely cultivated in agriculture. Culinarily, the mushroom is tasty and healthy. In terms of the amount of useful substances it is not inferior porcini mushroom. Used in first and second courses, baking and pickling. Helps mushroom lovers in winter, as in winter time Mostly only champignons are found fresh on store shelves.

Champignon can be confused with toadstool, especially if there are a lot of mushrooms and they are cut under the cap. It is very easy to distinguish them: the pale toadstool has a volva (a club-shaped thickening on the stalk) and the color of the plates is white (the champignon has pink-brown). The common champignon can also be confused with the field champignon, which develops yellow spots when pressed or cut. But they have the same practical and culinary value, so the differences are not important in this case.

Photos of common champignon (meadow)

Description of the common champignon in pictures

What can be prepared from champignons (food recipes)

Hot mushroom appetizer from champignons

Cucumbers stuffed with champignons

Probably every person knows or has heard about a mushroom called champignon. Many people love and appreciate it for its pleasant smell and beautiful taste qualities. Thanks to the industrial cultivation of these mushrooms, we can enjoy them practically all year round, without fear for your health, because now you can buy them in any supermarket.

But there are people who, no matter what, prefer “silent hunting” to shopping in a store. In this case, they should be careful and attentive so as not to confuse a false champignon with a real one.

Types of champignons

To be calm when going on a “quiet hunt”, you should know what kind of champignons there are, where and at what time they grow. It would also be useful to know what a false champignon looks like in order to distinguish it from the real one. In general, more than a dozen species of these mushrooms are found in nature. So, for example, large-spored and common (or meadow) champignons are most often found in the steppe or meadows. Two-spore and two-ringed species usually grow in the vegetable garden and garden.

And near the trees you can find field champignon. These species grow from May to October. There are also forest species these mushrooms. They are found from July to mid-October and can grow in both deciduous and non-deciduous varieties. These include dark red, coppice, and August champignons. As a rule, it is a forest species that grows near spruce trees.

False champignons: how to distinguish them from real ones?

Lovers " quiet hunt"may be dangerous, because among the edible ones there may be false ones, such as flat-capped, red-skinned and yellow-skinned. They usually appear from mid-summer. Most often they can be found in deciduous and mixed forests.

But such “doubles” can also grow in fields, meadows, as well as in parks and near houses. Outwardly, they are practically no different from their edible counterparts, but they have features that make it possible to recognize false champignons among real ones. If you press on the flesh of such a mushroom, it will turn yellow, and when cut at the base of the stem, it will turn bright yellow. After some time, the color will turn orange or even brown. For comparison: when you press on the flesh, it turns red or pink. In addition, inedible specimens can be recognized by their specific smell. It smells like medicine, iodine or carbolic acid. If you put it in boiling water, the water will immediately turn yellow and the unpleasant smell will intensify.

What do false champignons look like?

Mushroom pickers may also face more serious dangers, because young champignons are very similar to pale grebe and light fly agaric, which are very poisonous. These doubles have a light color and differ little in appearance from But in real representatives, the plates darken with age, but in the fly agaric they always remain white. In addition, if you press on the flesh of these mushrooms, it will not change its color, and their legs are always in the root “pots” - volvas. You need to be very careful to see them, because they are almost invisible. Poisonous doubles They are found, as a rule, in coniferous and mixed forests, so they are most often confused with coppice champignon.

If, when picking mushrooms, you are not sure of their edibility, then it is better not to take risks and not take such specimens. The ability to recognize a false champignon among real ones requires a lot of attention and experience, so it’s worth thinking about whether you need to risk your health when you can buy completely normal mushrooms in the store without worrying about your safety.

The yellow-skinned champignon, or red-skinned champignon, or yellow-skinned pecheritsa is a poisonous representative of the Champignon genus.

The Latin name of the mushroom is Agaricus xanthodermus.

Description of the yellow-skinned champignon

The diameter of the yellow-skinned champignon cap is 5-15 centimeters. The shape of the cap at a young age is round, and in mature specimens it is bell-shaped, the edges are slightly turned inward. The cap is fleshy, white-brown in color. A characteristic feature of this type of champignon is that it turns yellow when pressed. The surface of the cap is dry, smooth, and can sometimes crack along the edge.

The length of the leg ranges from 6 to 15 centimeters, and the diameter is 1-2 centimeters. The leg color is white. The base of the stalk is tuberous-thickened. The stem has a two-layer ring. The flesh at the base of the stem is brownish in color.

The plates are initially white or pink, but become grey-brown as they age. When boiled, the pulp emits a strong, unpleasant phenolic odor. Color spore powder dark brown.

Distribution of yellow-skinned champignons

Yellow-skinned champignons actively bear fruit in summer and autumn months. After the rains they appear in huge numbers. They can grow in mixed forests, gardens, parks and other grassy places. Yellow-skinned champignons are widespread throughout the world.

The toxicity of yellow-skinned champignons

As noted, these poisonous mushrooms cause gastrointestinal disorders. Their chemical composition is this moment not installed. Yellow-skinned champignons are used in folk medicine.

How to distinguish the yellow-skinned champignon from its edible counterparts

The danger of yellow-skinned champignons is that in appearance they are very similar to edible champignons. A characteristic feature of the yellow-skinned champignon is its yellow color, which appears when the flesh is pressed, as well as an unpleasant odor. Professional mushroom pickers can easily recognize a poisonous champignon, but beginners, out of ignorance, can put it in the basket.

Other mushrooms of this genus

The Esset champignon has a ball-shaped cap at a young age, but then the cap becomes convex and even flat. White color. The plates are first whitish, then gray-pink, and then brown. The leg is cylindrical, with a torn ring at the bottom. The color of the leg is white with a pink tint.

Esset champignons are common in coniferous forests, most often they grow in spruce forests. They can be found on the deciduous forest floor. This edible mushroom with good taste. These champignons bear fruit from July to October.

The crooked champignon has a cap with a diameter of 7-10 centimeters. At first, the shape of the cap looks like a blunt bell, then it looks like a truncated cone with curved edges, while the plates are covered with a blanket, and then it becomes prostrate. The cap is cream or white in color, its surface is silky. When pressed, the cap turns yellow. The leg is cylindrical, smooth, widening towards the base, up to 8 centimeters high and about 2 centimeters in diameter. The stem has a thin, wide, single-layer, hanging ring.

Externally, the crooked champignon is very similar to the toadstool, but it can be distinguished due to its strong anise aroma and the formation of yellowish spots when pressed.

Crooked champignons grow in coniferous forests from summer to autumn. They prefer forest litter. Sometimes they are found singly, but more often they grow in groups. Crooked champignons are edible and tasty mushrooms that are not inferior in taste to field champignons. They can be pickled, boiled and salted.

Bernard's champignon has a cap with a diameter of 4-12 centimeters. At first the shape is spherical, then convex, and then flat and spread out. The cap is fleshy, tender, white or off-white in color, sometimes it may have a brown or pink tint. The surface of the cap may be bare or with weak scales. The length of the leg is 3-8 centimeters and the width is 0.8-2 centimeters. The leg is dense, the same color as the cap, with an unstable thin ring.

Bernard's champignons grow in saline soils - in coastal coastal areas. These mushrooms bear fruit in large groups. The fruiting season is from summer to autumn. These are edible mushrooms, but of low quality; they are salted, dried and pickled.

The flat-capped champignon has a cap with a diameter of 5-9 centimeters, at first ovoid in shape, and with age flat with a small tubercle in the center. The skin is grayish or white with numerous gray-brown scales, which form a dark spot in the central part. The length of the leg is 6-9 centimeters and the width is 1-2 centimeters. The leg is fibrous with a large ring.

Flat-headed champignons grow in autumn in mixed and deciduous forests, often form “witch rings”. In some sources, these mushrooms appear as inedible, while in others they are classified as mildly poisonous. They can cause gastrointestinal disorders.

They say that all mushrooms growing high in the mountains are edible. Poisonous mushrooms of this group are often confused with related edible species. Both fly agaric and toadstool are deadly poisonous mushrooms. In the steppe and meadows, common or meadow champignons (Agaricus campestris) and large-spored champignons (Agaricus macrosporus) are more common.

To learn how to correctly distinguish edible types of champignons from false ones, you need to at least approximately know the place and time of their growth, as well as the main distinguishing features. Two-ringed champignons (Agaricus bitorquis) and double-spored champignons (Agaricus bisporus) usually grow in garden beds, street sides, and garden beds. And the field champignon (Agaricus arvensis) prefers places closer to trees (in plantings, squares, vacant lots and cemeteries).

Forest champignon (Agaricus silvaticus) forms mycorrhiza mainly with spruce and usually grows in coniferous forests, but other species are found in deciduous and mixed forest plantations. You should pay attention to the fact that champignon does not always have the “store-bought” look familiar to many.

It is not true. The spring fly agaric grows just in the fields, and often together with champignons. It is not true. The tasty champignon has pink plates, but so does the poisonous Entoloma tin.

It is not true. Toadstool and other poisonous mushrooms grow at all altitudes. It is not true. Many purple mushrooms contain toxic substances. Ecologically clean forests and meadows, where poisonous mushrooms for some reason also grow by leaps and bounds, were not taken into account.

Amanita panther (a highly but not fatally poisonous mushroom)

The most poisonous mushroom is apparently Galerina sulciceps, which grows in Java and Sri Lanka. You can also be poisoned by mushrooms, which become harmless and edible only after appropriate heat treatment, but are poisonous in their raw form.

As you know, old and wormy, soft and with traces of decomposition, the fruiting bodies of edible mushrooms contain toxic substances and are not recommended for consumption. Normal edible mushrooms growing in such places automatically become dangerous to human health and collecting them, much less eating them, is not recommended. At a young age, its cap can have a hemispherical, bell-shaped (Sh. dark red), and even almost cylindrical (Sh. copse) shape with the edges turned inward.

Svinushka thin (deadly poisonous mushroom)

Infrequent and moderate consumption of these mushrooms, as a rule, does not pose a serious danger. Outwardly, they differ little from young champignons: they have similar caps, plates, rings on the legs, and even scales.

Of course, this mainly applies to mushrooms found in the forest, since the pale toadstool is unlikely to be found in the field. Of course, the ability to easily distinguish edible champignons from their poisonous false counterparts can be useful to any experienced mushroom picker. With regard to mushrooms, their collection and cooking, such blind gullibility can turn out to be mortal danger. I quote the words of my friend: “if we are not sure that a mushroom is edible, then we boil it with an onion.”

So, I repeat once again: never believe “legends” regarding the possibility of determining the edibility of mushrooms unfamiliar to you. The pleasant smell during the preparation of a mushroom dish is also deceptive - it is known that dishes made from the poisonous toadstool smelled good during their preparation. So, most deadly poisonous mushrooms have a pleasant smell and taste. Please note!

They say that deadly poisonous mushrooms always have a ring on the stem. It is not true. But many poisonous mushrooms, for example, the ominous mountain gossamer, do not have a ring at all. They say that mushrooms growing in fields are not dangerous. And although it is called “spring”, since it appears already at the beginning of spring, it continues to grow both in summer and autumn. It is not true. In spring there are generally few mushrooms. But the terribly poisonous spring fly agaric and fly agaric grow in the spring.

Many poisonous mushrooms love dead trees. It is not true. The poison is found in all parts of the mushroom, and not just under the film of the cap or in the film itself. They say that mushrooms with pink plates are edible.

It is not true. Without exception, all deadly poisonous mushrooms are harmless to snails and insects, whose bodies are in no way similar to humans. They say that the proximity of mushrooms to snake nests affects the poison content in them. It is not true. The mushroom is either poisonous or not, and the proximity of animals and plants has no effect on it. chemical composition.

They say that mushroom poison disappears when mushrooms are cooked for a long time or when they are soaked in salt water. It is not true. When boiled or soaked, only some poisons disappear; this, in particular, applies to milk mushrooms and milk mushrooms. But in no way to toadstool or other dangerous mushrooms.

No psychic, fortune teller or sorcerer's ring can determine whether a mushroom is toxic or not. Everyone who collects mushrooms should know them and not rely on empirical methods to determine their edibility. In recent years, I have constantly heard rumors about so-called “mutants,” that is, good edible mushrooms that have degenerated into poisonous ones. In France, in recent years there have been almost no mushroom poisonings thanks to the method of Dr. Pierre Bastien, who in the early 70s found a means to combat mushroom poisoning.

Judging by the number of mushroom poisonings in Russia, it seems that Dr. Bastien’s method needs to be made public there too. From 15 to 19 February 2017 in Paris at the Grand Palais under the patronage of the President French Republic and the French Ministry of Culture hosts the annual international exhibition “Art Capital”. In our new section “You are an eyewitness” there is a place for your short videos (maximum one and a half minutes) about events in France, not only Russian, but also French.

False champignons can be 100% identified using a thermal test: after immersion in boiling water, the mushrooms and water become rich yellow, and the “chemical” smell intensifies significantly. Of course, there is a ring on the legs of poisonous fly agaric mushrooms, but there are also rings on the stalks of delicious edible mushrooms, such as the umbrella mushroom, champignon and buttercup. These poisonings are caused by fly agarics, fly agarics, false mushrooms, false champignons, satanic mushroom, and dung beetle.

Probably every person knows or has heard about a mushroom called champignon. Many people love and appreciate it for its pleasant smell and excellent taste. Thanks to the industrial cultivation of these mushrooms, we can enjoy them almost all year round without fear for our health, because now you can buy them in any supermarket. But there are people who, no matter what, prefer “silent hunting” to shopping in a store. In this case, they should be careful and attentive so as not to confuse the false champignon with the real one.

Types of champignons

To be calm when going on a “quiet hunt”, you should know what kind of champignons there are, where and at what time they grow. It would also be useful to know what a false champignon looks like in order to distinguish it from the real one. In general, more than a dozen species of these mushrooms are found in nature. So, for example, large-spored and common (or meadow) champignons are most often found in the steppe or meadows. Two-spore and two-ringed species usually grow in the vegetable garden and garden.

And near the trees you can find field champignon. These species grow from May to October. There are also forest species of these mushrooms. They are found from July to mid-October and can grow in both deciduous and non-deciduous varieties. These include dark red, coppice, and August champignons. As a rule, it is a forest species that grows near spruce trees.

False champignons: how to distinguish them from real ones?

Fans of “quiet hunting” may be in danger, because among the edible ones there may be false champignons, such as flat-headed, red-skinned and yellow-skinned mushrooms. They usually appear from mid-summer. Most often they can be found in deciduous and mixed forests.

But such “doubles” can also grow in fields, meadows, as well as in parks and near houses. Outwardly, they are practically no different from their edible counterparts, but they have features that make it possible to recognize false champignons among real ones. If you press on the flesh of such a mushroom, it will turn yellow, and when cut at the base of the stem, it will turn bright yellow. After some time, the color will turn orange or even brown. For comparison: when you press on the flesh, it turns red or pink. In addition, inedible specimens can be recognized by their specific smell. It smells like medicine, iodine or carbolic acid. If you put it in boiling water, the water will immediately turn yellow and the unpleasant smell will intensify.

What do false champignons look like?

Mushroom pickers may also face more serious dangers, because young champignons are very similar to the pale toadstool and light-colored fly agaric, which are very poisonous. These lookalikes are light in color and differ little in appearance from edible mushrooms. But in real representatives the plates darken with age, but in the fly agaric they always remain white. In addition, if you press on the flesh of these mushrooms, it will not change its color, and their legs are always in the root “pots” - volvas. You need to be very careful to see them, because they are almost invisible. Poisonous lookalikes are found, as a rule, in coniferous and mixed forests, so they are most often confused with coppice champignon.

If, when picking mushrooms, you are not sure of their edibility, then it is better not to take risks and not take such specimens. The ability to recognize a false champignon among real ones requires a lot of attention and experience, so it’s worth thinking about whether you need to risk your health when you can buy completely normal mushrooms in the store without worrying about your safety.

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The yellow-skinned champignon (Agaricus xanthodermrus), also known as yellow-skinned champignon or red-skinned champignon, belongs to the class Agaricomycetes, order Agariaceae, family Champignonaceae and genus Champignon. It is a poisonous mushroom that causes stomach upsets, but, despite its poorly studied chemical composition, it is used in folk medicine.

• cap from 5 to 15 cm in diameter, different at the beginning of growth spherical shape with curved sides inner side edges, then spread-convex. The surface is whitish or light gray, sometimes with grayish-brown spots, dry and smooth, silky, the remains of the bedspread are visible at the edges.
• the leg reaches 1-2 cm in diameter and 6-10 cm in height. Cylindrical, slightly thickened at the bottom. Approximately in the middle of the leg there is a double white ring.
• The flesh is white, yellowing when cut, with a predominance of bright yellow color near the base of the stem. Red champignon is distinguished by the smell of ink or carbolic acid (sometimes it is also called pharmaceutical), which is not very noticeable in fresh mushrooms, but increases many times over during heat treatment;
• the plates are quite thin, frequent, in young specimens they are white or tinged with gray-pink, but as they approach maturity they acquire a chocolate-brown color.

Spreading

The mushroom appears from July to October in meadows, gardens, deciduous plantings and forests of Europe, North America, as well as Australia, where it was introduced. It grows in groups, or “witch circles.”

Similar species and how to distinguish them from them

It is quite simple to distinguish the red champignon from the edible common champignon (Agaricus campestris). The last one is different:

• absence of a pharmaceutical smell, instead a characteristic anise smell is felt;
• the color of the flesh, which slowly turns pink at the cut site.

The coppice champignon is distinguished by the slow coloring of its white flesh to an orchid-yellow color.

Signs of poisoning and first aid

After consumption, yellow-skinned champignon causes poisoning, characterized by vomiting and gastric upset. Signs appear after a couple of hours with diarrhea, vomiting and stomach cramps, which is a signal to call an ambulance. The main actions that need to be taken by the victim before the doctors arrive are to remove toxins that have not yet been absorbed into the blood using the following procedures:

• gastric lavage by irritating the root of the tongue to induce vomiting, after drinking up to 1.5 liters of a weak solution of potassium permanganate;
• consumption of large doses of sorbents at the rate of 0.5-1 g per kg of human weight;
• to prevent circulatory problems, apply heat to the stomach and legs;
• drinking strong tea or water.

Most types of champignons that grow in nature are edible. Their poisonous varieties are quite rare, but if a beginner or inexperienced mushroom picker makes a mistake, they can end up on the table ready-made and bring a lot of trouble in the form of severe poisoning. To avoid such situations, you should study the structural features of the poisonous champignon, and when collecting and sorting mushrooms, it is easy to identify such specimens.

(Agaricus xanthodermus)

The red champignon is a poisonous mushroom with a special smell.

Habitats:

Grows in deciduous and mixed forests. Sometimes found in gardens, parks, clearings, meadows, as well as in habitats of edible species of champignons. The fruiting period lasts from July to September.

Features:

In young mushrooms, the shape of the cap is round, later broadly bell-shaped, covered with small scales, silky. Grows up to 15 cm in diameter. White in color, noticeably browning in the center, turning yellow when pressed.

The pulp of the champignon is reddish white, turns yellow when cut, is slightly thinner than that, and smells of carbolic acid.

The plates are narrow and thin; young mushrooms are white, mature mushrooms are bright pink, and very old mushrooms are dark brown.

Spore powder is brown or chocolate in color.

The leg is cylindrical, swollen below, has a membranous ring, hollow, white in color. Grows up to 6-10 cm in length and 1-2 cm in width.

Poisonous toxins and signs of poisoning:

Signs of mushroom champignon poisoning appear very quickly - within 15 minutes, to a maximum of 1 hour. As a rule, poisoning with this fungus does not end in death, but occurs in a mild form and passes after 2-4 days. With timely first aid, recovery occurs very quickly. The toxins contained in the red champignon have a local irritant effect that affects the digestive system. In case of poisoning, abdominal pain, nausea and vomiting are noted. Sometimes headache and dizziness may occur.

Often confused:

The most important distinguishing feature of this poisonous mushroom from its edible relatives is its smell of carbolic acid (the so-called pharmaceutical smell). Therefore, you must remember this feature. All types edible champignons have a pleasant smell.

Common champignon - Po taste characteristics the mushroom is of high quality. The common champignon appears in early summer and can be harvested until late autumn. Mushroom found in large groups on forest edges and clearings, in vegetable gardens, orchards, pastures, meadows and fields. Its cap reaches a diameter of 15 cm, has a hemispherical shape, which then becomes rounded-convex.

Common champignon - description of the mushroom, photos and videos

The edges of the cap are curved down. It is dry, fleshy, white or grayish. It has small brownish fibrous scales. If the ordinary champignon is young, the edges of its cap are connected by a white membranous blanket, which breaks with age and remains on the stem in the shape of a white ring.

The mushroom blades are loose and frequent. In young mushrooms they are white, with age they turn pink and darken, gradually becoming brown and almost black.

The common champignon has white, dense flesh, pinkish at the break. The pulp has a pleasant, not bitter mushroom smell. The stem of the mushroom reaches 10 cm, up to 2 cm long. It has a cylindrical, solid white shape.

In adult mushrooms, the stem has a single layer white ring. The spore sac of the fungus is dark brown.

Champignon is a delicious edible mushroom. It is used for drying, salting, pickling and hot dishes without prior boiling.

The mushroom does not have a pronounced mushroom aroma, such as, for example, boletuses or porcini mushrooms and honey mushrooms, but due to its cheapness and availability it is considered the most common mushroom on our tables.

Nowadays, all the counters are simply littered with champignons. Common champignon is grown in industrial scale- entire mushroom farms such as farms, huge special premises where constant temperature and humidity.

Mushrooms grow very quickly! And then they also begin to be processed on an industrial scale to serve on the tables of our families. Canned and frozen common mushrooms are now available all year round.

We watch a video about champignon and oyster mushrooms, a specialist will explain everything in detail about the cultivation technology and beneficial features champignons - how many nutrients they contain that are beneficial for the body.

But in an unfamiliar place or in a forest near a city, common champignon can even be dangerous to health.

Common champignon video

Common champignon, pecheritsa ( lat. Agaricus campestris) - a type of mushroom of the champignon genus. Also known as true mushroom.

Other names:

• Common champignon
• Pecheritsa

Description:

The cap is 8-10 (15) cm in diameter, at first spherical, hemispherical, with a rolled edge and a private veil covering the plates, then convex-prostrate, prostrate, dry, silky, sometimes finely scaly in maturity, with brownish scales in the middle, with remnants of the veil along edge, white, later slightly brownish, in wounded areas turns slightly pink (or does not change color).

Records:

frequent, thin, wide, free, first white, then noticeably pink, later darkening to brown-red and dark brown with a violet tint.

The spore powder is dark brown, almost black.

The leg is 3-10 cm long and 1-2 cm in diameter, cylindrical, smooth, sometimes narrowed towards the base or thickened, solid, fibrous, smooth, light, single-colored with a cap, sometimes brownish at the base, rusty. The ring is thin, wide, sometimes located lower than usual, towards the middle of the leg, often disappearing with age, white.

The pulp is dense, fleshy, with a pleasant mushroom smell, white, slightly pink when cut, then reddening.

Spreading:

From the very end of May to the end of September in open spaces with rich humus soils, especially after rains, in meadows, pastures, in gardens, orchards, parks, near farms, on cultivated lands, near housing, on the streets, in the grass, less often on the edges forests, in groups, rings, often, annually.

Similarities:

Similar to the pale grebe, from which it differs in the absence of a volva and a pinkish tint to the plates. You just need to look carefully at the base of the leg: the pale grebe may have a volva deep in the litter or soil. From edible field champignon distinguished by the absence yellow spots on wounded areas and from pressure. At a young age, the meadow champignon has a spherical cap, and not an elongated, elliptical one, like the field champignon. Both of these species are quite tasty and distinguishing them is practically not important.

Grade:

A tasty, healthy, edible mushroom (2 categories), used in a variety of ways, fresh (boiled for about 10 minutes) in first and second courses, salted, pickled. In terms of the content of proteins digestible by the human body, it is comparable to porcini mushroom.