Edible and poisonous meadow mushrooms. Field species of mushrooms Types of champignons what they look like

The branch of science about mushrooms that studies their geographic distribution is called mycogeography and makes it possible to determine the places and areas where there are the most forest and meadow mushrooms in the territory of each region.

The distribution area of ​​meadow mushrooms is very extensive and covers almost all soil and climatic zones of our country. The distribution area of ​​fungi has a primary relationship with their food sources and partner plants. Climatic features region have a secondary impact on the number and area of ​​distribution of meadow mushrooms.

Both edible and poisonous species grow outside the forest. When collecting meadow mushrooms, you should definitely learn to distinguish edible and conditionally edible species from inedible and deadly poisonous ones.

Of course, the most valuable from the point of view of nutritional value and taste are the porcini mushrooms themselves, which are often called meadow mushrooms, and boletus mushrooms. However, according to the observation of experienced mushroom pickers, forest mushrooms are of higher quality than those growing in the meadow, since they are less likely to be wormy.

Meadow honey mushrooms: delicious mushrooms (video)

Poisonous mushrooms: description and names

The category of poisonous meadow mushrooms includes pigworts or hoofed mushrooms, which often grow in pastures, which is why they got their second name. Also classified as poisonous are the less common mushrooms presented in the table.

Edible field mushrooms

To the number edible mushrooms, which most often grow in meadows, include meadow mushrooms or meadow mushrooms, champignons and rows. Slightly less common are whitefish or whitefish, white and black milk mushrooms, usually near groves and forests. Most species of meadow mushrooms do not differ in nutritional value and taste qualities from their fellows collected in the forest.

As experienced mushroom pickers know, you can return home with “prey” not only from the forest, but also from the meadow. Meadow mushrooms are varied and tasty, but you should be careful when collecting so that the mushroom feast does not turn into poisoning.

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Photo and description of ordinary champignons

Here you can get acquainted with photos and descriptions of champignons of the species Agaricus campester.

(Agaricus campester) often called pecheritsa, pechurina, pecherka, pechorka or dung beetle, it belongs to the genus of cap mushrooms from the order Agaricaceae.

The cap of this type of champignon is up to 25 cm in diameter. In a young mushroom it is spherical, in an adult it is flat-convex, silky or finely scaly, fleshy, dense, whitish, grayish, reddish or brownish, not slimy. The plates of the youngest mushroom are flesh-pink, then quickly darken and in the old mushroom they become red-brown, and sometimes even almost black-brown. They are located very closely one next to the other, not attached to the leg.

Look at the photo: This type of champignon has white meat, slightly reddening at the break, with a pleasant smell and taste. Spore powder dark brown color.

The leg is white, smooth, low, dense, not empty inside, sometimes somewhat thickened towards the base, with a white leathery ring in the upper part.

It grows in fields, pastures, gardens and forests, usually where there is horse manure, on which the mycelium of this fungus develops.

Collection time champignon mushrooms of this type - from spring to autumn.

It is eaten fried, boiled and pickled. IN European countries considered one of the best mushrooms. Champignons are bred indoors in large quantities.

Champignon mushroom and its photo

What other champignons are there in the agaric order?

Champignon bisporus(Agaricus bisporus) There are three varieties: white, brown and cream. The cap is up to 10 cm in diameter; in a young mushroom it is spherical, in an old one it is convex and prostrate. Color ranges from whitish to brown with different shades. The edge of the cap is curved inward with the remains of the coverlet. The pulp is white, turning pink when broken, with a pleasant mushroom smell and taste.

As you can see in the photo, the bisporus champignon has free plates, first pinkish-gray, then dark brown with purple tint. Spore powder is dark brown. The stem of the mushroom is dense, whitish with a lagging ring.

This type of champignon is grown artificially all year round: in greenhouses, greenhouses, basements and even in open ground.

To successfully breed champignons, you need horse manure (not straw) and moderate temperatures. You can grow champignons in greenhouses as follows: prepare an ordinary greenhouse on semi-rotten, low-straw horse manure, put palm-thick layers of soil on top, fresh horse manure, press it down lightly and, protecting it from excessive dampness and too much air flow, leave it to lie in in this form until it sprouts all over with many white threads intertwined with each other (champignon mycelium), which happens after two to three weeks. Then they take loose, humus soil and pour it on top of the manure layer sprouted with mycelium, two fingers thick. This land must be kept moist. About three weeks after pouring a layer of soil, the first champignons will appear.
and in this method of growing champignons, nothing is sown, and the mycelium itself develops in horse manure from the champignon spores that have fallen into it. To achieve more reliable success when growing champignons, you can mix champignon mycelium (the so-called “champignon nest”), taken out together with a lump of earth from champignons growing in natural conditions, into horse manure. Or you can grow champignon mycelium by watering the manure layer of a greenhouse with water in which the caps of mature champignons have lain for some time.

Edible field mushrooms champignons

Check out the photo and description of field champignon - a cap mushroom from the agaricaceae order.

Field champignon mushroom(Agaricus arvensis) sometimes called sheep's. The cap is up to 20 cm in diameter, white, turns yellow when touched. The meat is white, turns yellow when broken, with the smell of anise and the taste of nuts. Field champignon looks like a real champignon. The main differences: in a young mushroom the cap is not spherical, but conical-bell-shaped, in an adult the stem is not dense, like a real champignon, but hollow (empty inside) and quite high, up to 10 cm with a two-layer ring.

It is found mainly in pastures, forest clearings, gardens and parks.

Collection time edible field champignons - from May to late autumn.

In addition to these two species, there are several more varieties of champignons, differing mainly in the color of the cap. All of them are edible and very tasty.

Don't be confused field champignon with pale toadstool. Their differences: the plates of young champignons are white, pink, then chocolate, black; those of the pale toadstool are always white. The cap of the champignon turns red at the break, while that of the toadstool does not change.

Champignons are used as a seasoning for other dishes. They are also pickled and made into a very tasty gravy for fried meat and game.

Forest champignon mushrooms with photos and descriptions

It's time to look at the photo and description forest champignon (Agaricus silvaticus), popularly called blagushka.

Cap mushroom from the order Agaricaceae. The cap is up to 10 cm in diameter; in a young mushroom it is ovoid-bell-shaped, then flat-convex, brownish-brown, with small brown scales.

The plates are frequent, at first white or dirty pink, then brown. Spore powder is white.

The photo of the forest champignon mushroom shows that its stem is up to 15 cm long, thickened at the base, hollow, off-white, with a white, narrow membranous ring.

Grows in coniferous and mixed forests, often found in anthills.

Collection time- from the second half of July to mid-October. When collecting champignons, you need to take into account that they have a double - the poisonous toadstool.

Photo and description of meadow champignon mushrooms

And in conclusion, a photo and description of meadow champignons (cap-shaped or cap-shaped mushrooms) are presented.

The very name of this plate indicates the shape of the mushroom, probably well known to everyone, which is popularly called cap, blusha (in the Smolensk province), pusher (in the Oryol province), as well as mullein, sometimes even toadstool. And for sure, this mushroom is not eaten everywhere, although, according to the assurance of many scientists and practical observations, it is completely harmless, especially while it is still young. This mushroom can be found in meadows, vegetable gardens, fields, pastures and pastures throughout the summer. It loves rich soil and always grows alone.

Pay attention to the photo: in the meadow champignon, the cap in its youth fits the stem very tightly throughout its entire length and therefore then has a cylindrical appearance, but later, separating from it with its edges, it takes on a conical shape. Its width in diameter ranges from 2 to 12 cm, and as it expands, it cracks and therefore, in old age, seems to be covered with scales, the largest number of which are formed at the very center, or top of the cap, and which, however, are nothing more than shreds cracked outer skin.

The flesh of the meadow champignon mushroom is thin and white, but the color of the cap on the outside is not pure white, but even yellowish towards the top. The plates are first yellow-white, and then reddish, always straight, frequent and do not grow to the stem.

The ring is white, always insignificant, and sometimes disappears completely.

The leg is from 7 to 12 cm high, white, cylindrical, hollow, ending at the bottom with a fine-fibered tuber.

This mushroom is eaten boiled and fried. When raw, its taste is watery-sweet, but when cooked, it becomes harsh. The smell of raw mushroom is pleasant, somewhat earthy, but it disappears after cooking and therefore this mushroom is very tasty. When eaten, the leg is completely discarded. However, since the bell-shaped plate does not deserve much attention in gastronomic terms, it is better to avoid it altogether, so as not to mix it up when collecting due to its great external similarity to the poisonous one. Ink is prepared from old cap-shaped mushrooms, from which it can be concluded that the constituent parts of these mushrooms include, among other things, a tannin. Among many other types of mushrooms, they tried to successfully breed this species for food, or, rather, for extracting ink, and transplanted it to another place, along with the soil in which it grew.

Types of champignons in the photo (click to enlarge):

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Talker (mushroom) – photo and description.

Hat.

The talker's hat is small or medium in size. Its diameter ranges from 3 to 6 cm, but there are specimens in which this figure reaches 10-15 cm. In young talkers, the cap has a hemispherical shape. As it grows, it levels out, and in mature mushrooms it often has a depressed shape, even funnel-shaped. Under normal weather conditions, the surface of the cap is dry and smooth. Its color can be whitish, grayish-brown, fawn, pinkish-brown, and even various shades of ocher. The color intensity is uneven, becoming lighter from the center to the edge of the cap. Often on its upper surface a mycelium residue is found, similar in appearance to mold spots.

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Records.

The plates located on the lower surface of the talker's cap are white and turn yellow as the mushroom ages.

Leg.

The height of the talker's leg depends on the species of the mushroom and can reach 8 cm, and its diameter ranges from 0.5 cm to 3 cm.

Pulp.

The pulp of the fruiting body is usually white, with a dense consistency, but as the mushroom ages it becomes loose.

Spore powder.

Talker spore powder is usually white or creamy white in color.

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Types of talkers, names and photos. Edible and poisonous talkers.

The genus Clitocybe includes more than 250 species of talkers. About 60 species have been studied and described on the territory of the Russian Federation. There are both edible and deadly poisonous talkers, so this mushroom is recommended to be collected only by experienced mushroom pickers, since it is sometimes very difficult to distinguish between species.

Below is a description of several types of talkers:

• Tucked talker (red) (lat. Clitocybe geotropa, Infundibulicybe geotropa)- an edible mushroom with fleshy, bell-shaped caps, which later take the form of a wide funnel with thin, downward-sloping edges. There is a tubercle in the middle of the cap, which is clearly visible in young mushrooms and remains noticeable in mature fruiting bodies. The smooth skin covering the upper surface of the cap is yellowish-brown in color. As it ages, it fades to fawn tones with pronounced rusty spots. The white, dry pulp of dense consistency over time acquires a pale yellow color and has a characteristic faint almond odor. The pulp does not change color when cut. The leg is quite tall, slightly pubescent, has the shape of a cylinder with thickening towards the bottom, and is colored light yellow. In old mushrooms, it is practically no different in color from the cap. The frequent plates, strongly descending onto the stem, are less than a millimeter wide and painted in white or cream tones. Bent talkers grow in Germany, France, Poland, Spain, Italy, Russia, Belarus and other countries of the Northern Hemisphere with a temperate climate. Fruiting begins in the first days of July and ends at the end of October. It is found along the edges of paths, on forest edges and grassy clearings, in the depths of deciduous, coniferous or mixed forests on a bed of fallen leaves or mosses. Forms large clusters in the form of arcs, paths or so-called “witch circles”. IN cooking Only the caps of young mushrooms are used, since the legs and fruiting bodies of adult talkers are unsuitable for food (they are heavy on the stomach and difficult to digest).

• - an edible mushroom, the most common type of talker. The cap of an adult mushroom has the shape of a deep funnel with a diameter of about 10 cm with a thin sinuous edge. Its color can be brownish-fawn, yellow-ocher or reddish. The pulp is loose, white or slightly creamy in color with a pleasant almond aroma. The leg, smooth or with small longitudinal grooves, up to 6.5 cm high, has a cylindrical shape or slightly expanding towards the surface of the ground. Its color is practically no different from the color of the cap. The white flesh of the leg is tougher and has a rubber-like consistency. The often located narrow plates of the hymenophore are painted white or cream (depending on age) and descend quite strongly onto the stalk. Funnel-headed govorushka is widespread in coniferous and deciduous forests of the European territory of the Russian Federation, North Caucasus, Western Siberia, as well as most European countries. Govorushka grows on forest edges, clearings and along roads. Only the caps of young mushrooms are used for culinary processing, since the legs and fruiting bodies of adult talkers are unsuitable for food.

• Smelling talker (anise talker) (lat. Clitocybe odora)- edible mushroom. Thanks to the specific anise smell, this is one of the brightest and most recognizable species. The flesh of the mushroom is fleshy, pale gray with a greenish tint. In young mushrooms, the convex cap is bluish-greenish in color, over time it becomes grayish-yellow and has an almost flat surface with numerous deep depressions. The club-shaped leg, up to 8 cm long, has a significant thickening at the base. Its color matches the color of the cap, although it may be a little paler. The plates located on the lower surface of the cap are painted pale green and fall quite strongly onto the stem. The mushroom bears fruit abundantly from the first ten days of August to the second half of October. The fragrant talker grows in deciduous, mixed or coniferous forests of the European part of the Russian Federation, Western Siberia, Central and Eastern Europe.

• – an edible mushroom, but if consumed with alcohol it can lead to poisoning. The cap is 4-8 cm in diameter, thick-fleshy, convex at first, then flat, blunt in the center or with a tubercle, sometimes conical, dark ash-gray, lighter along the edge, whitish, smooth. The leg is 3-6 cm long, cylindrical, swollen at the base, shaped like a club, monochromatic with a cap or whitish, fibrous. The flesh of the talker is ash-gray, with a pleasant mushroom smell and taste. The plates are descending, sparse, wide, initially white, later yellowish. The club-shaped talker grows in coniferous forests from July to October. Sometimes found in deciduous and mixed forests.

• - an edible mushroom that belongs to the genus Porcini mushroom. It has a large cap with a diameter of 8 to 30 cm, milky white or cream color. In the center of the cap the color may be slightly darker. The shape of the cap is convex in a young mushroom, and then becomes depressed and funnel-shaped. The height of the whitish leg is 4-7 cm. The shape of the leg is cylindrical, there is no cover. Pulp giant talker white and dense, has no special aroma or taste. The hymenophore is lamellar, the plates descend onto the stalk and are white or cream in color. The giant talker is growing in North America, European countries and Russia. Found from late August to October. In good weather, it bears fruit in November.

• – an inedible mushroom, some sources classify the mushroom as poisonous. The shape of the talker's cap changes with age. The young mushroom has a slightly convex, almost flat cap. In old age, the cap becomes depressed and resembles a funnel with a curved edge and a surface covered with rather deep pits. Its diameter does not exceed 5 cm. The pulp is grayish or whitish in color, watery consistency, without a distinct odor. When dried, talker mushrooms acquire a persistent musty smell. The leg is hollow, low, cylindrical, 3-6 cm in diameter, gray or grayish-brown in color. The slightly expanded base of the leg has a whitish edge. Often located pale gray plates descend quite low on the stem. The pale-colored talker is widespread in Spain, France, Sweden, Italy, Belarus, Poland and other European countries. From the second ten days of August to the beginning of November, the slightly colored talker grows everywhere in Russia, starting from the European part and ending with the Primorsky Territory. The fungus feels most comfortable in fallen birch or oak leaves, although there are populations growing in mixed and purely coniferous forests. Unlike other representatives of the genus Clitocybe, which form quite large clusters, the pale-colored talker grows alone. However, isolated cases of the formation of “witch circles” were noted, in which there were more than a hundred fruiting bodies.

• - a mushroom that belongs to the conditionally edible category. Some scientists consider the mushroom to be poisonous. Eating smoky talker can cause serious malfunctions digestive system due to the content of the cytotoxic substance nebularin in the mushroom. The cap of the smoky talker is medium in size, up to 15 cm in diameter. Its color, depending on the weather, can be gray-brown, yellowish-brown or ash-gray. An easily removable grayish-whitish coating is often observed on the surface of the cap of young mushrooms. The white flesh of gray talkers is fleshy, dense in consistency, does not change its color when cut, and has a characteristic fruity or floral aroma. The pulp does not change color when cut. The club-shaped leg with a smooth or slightly fibrous surface has a length of up to 10 cm with a maximum thickness of 3 cm. In young talkers, the consistency of the pulp is quite dense. However, as they age, the fibrous-spongy substance that fills the stalk degenerates, and it becomes hollow. The white or slightly yellowish plates of the hymenophore are freely separated from the lower surface of the cap and stalk. Mass fruiting of the smoky talker lasts from the second half of August until the last ten days of November. This species is found in all types of forests in all countries of the northern hemisphere. Usually forms quite large populations in the form of long rows or “witch circles”.

• - a poisonous mushroom with a small round cap of flesh-colored, nutty or ocher color, with a slight reddish tint. Its surface becomes slippery and sticky after rains. The thin, translucent edges of the cap are folded down. The fleshy pulp is whitish-fawn in color. high humidity capable of increasing in volume. Unlike most other talkers, the translucent talker does not have a pronounced odor. The stem is cylindrical, often tapering towards the base, and does not exceed 3.5 cm in length. Its surface, painted in light beige, fawn or red-brown tones, becomes darker as the mushroom ages. Straight plates have a width from 1 to 6 mm. They are colored creamy white and are partially attached to the stem. The translucent talker is widespread in countries Western Europe, North Africa and in the countries of the former Soviet Union. In the Russian Federation it is found not only in the European part, but also in Western Siberia, the Caucasus and Far East. The fruit bodies of translucent talker can be found from mid-spring to early autumn in coniferous and deciduous forests. The talker grows in large groups on infertile soils with a high sand content, forming rather long rows or arcs.

• - it's poisonous agaric with a small (1 to 4 cm) flat or slightly depressed cap. The color of the cap is pale gray at the edges, pale red in the center, with a whitish, waxy coating that disappears as it ages. The pulp of the fruiting body has a pleasant smell, reminiscent of the aroma emitted by tomato leaves. Contains poison - muscarine. Often located plates of the hymenophore of a pale cream color descend along a cylindrical stalk, the height of which varies from 2 to 4 cm. The surface of the stalk can be either smooth or fibrous, and its color is light gray with a slight pink tint. At the base the color of the leg is grayish. The whitish talker is widespread in Germany and France, Poland, Romania, Spain and Portugal, Belarus, Russia, as well as other European countries. The talker is also found on the North American continent. White talkers grow in meadows, deciduous, coniferous and mixed forests on a nutritious substrate of fallen leaves or pine needles. Fruiting bodies appear in mid-summer and are found until September.

• - a poisonous mushroom from the genus of talkers. Contains a very high concentration of muscarine poison. The smooth cap has a diameter of 6-8 cm, is painted in off-white tones, its wavy edges are turned up. The low leg has a cylindrical shape, its color matches the color of the cap. A small thickening located at the base of the leg has a light white edge. Waxy talker is widespread in all countries of the temperate zone of the Eurasian continent. It can grow in both deciduous and coniferous or mixed forests, and is found in the litter of rotting leaves and pine needles. It hardly grows alone, usually forms large groups in the form of paths or circles. Fruits from early September to mid-November.

• - a poisonous mushroom with a small cap (no more than 4 cm in diameter), changing its shape as it grows. Its color can be powdery white, pinkish-fawn, pinkish-brown or ocher. Often, adult talkers of this species have a thin powdery coating and grayish spots on the surface of the cap. The fleshy pulp has an elastic consistency and has a slightly sweet and pleasant aroma. The short thin leg of the talker has a cylindrical shape, somewhat tapering towards the base. In young mushrooms it is filled with dense fibrous material, however, in old talkers it becomes hollow. The hymenophore plates, 2 to 5 mm wide, colored whitish and later light yellow, descend rather low on the stalk. The fruiting season begins in the second half of July and lasts until early November. The reddish talker is found in forest clearings and edges, in places of industrial and sanitary felling, as well as in city parks. Usually forms large clusters in the form of “witch circles”. Reddish talker grows over a vast territory, which includes almost all European countries, North America, the European part of Russia, Western and Eastern Siberia, Primorye, China, etc.

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Where do talker mushrooms grow?

The growing area of ​​talkers is very extensive and includes all countries of the Northern Hemisphere with a temperate climate. Talker mushrooms grow among meadows, fields and park areas. The genus forms resistant mycorrhizae with deciduous or coniferous trees forest areas the European part of Russia, France, Italy, Portugal, Poland, Germany, Denmark, Belarus, Spain and other European countries. Found in Western and Eastern Asia. Populations of talkers have been recorded in Turkey, China, and the Primorsky Territory. Some species grow throughout the North American continent.

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Useful properties of talkers.

Edible types of talkers are used to prepare soups, sauces, and are also consumed fried or stewed. The smoky govorushka can even be salted or dried. The fruiting bodies of mushrooms of this genus are used as low-calorie products, without which almost no professional diet is unthinkable.

• The caps of young edible talkers contain B vitamins, as well as macro- and microelements, being real storehouses of copper, zinc and manganese.
• The pulp of the talker helps remove accumulated toxins from the body.
• The optimal ratio of plant proteins, vitamins, fiber, amino acids and minerals helps reduce the risk of various diseases. Talker mushrooms reduce the content of cholesterol plaques in blood vessels; eating them has a beneficial effect on the condition of the digestive system.
• In addition, the antibacterial properties of talkers are used in folk and official medicine. Decoctions of talkers are used to relieve tuberculosis manifestations, and the substance they contain, clitocybin, is included in drugs for the treatment of epilepsy.

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The harm of talkers.

It should be remembered that talkers, like all mushrooms, are capable of accumulating various toxins and heavy metals in the pulp. Therefore, it is impossible to use talkers collected near industrial enterprises and highways for food, as this can lead to food poisoning.

Poisoning with poisonous talkers.

The pulp of poisonous talkers contains quite a large amount of a strong toxin called muscarine. Symptoms of talker poisoning appear within a maximum of 3 hours:

• disorder of the normal functioning of the gastrointestinal tract, expressed in severe nausea and vomiting, diarrhea and spasmodic contractions of the stomach and intestines;
• dysfunction of the cardiovascular system, manifested by a sharp decrease in blood pressure and the occurrence of sinus bradycardia;
• increased salivation and sweating;
• difficulty in normal breathing, expressed in the form of bronchospasms or asthmatic manifestations;
• The most dangerous poisonous mushroom of the genus Clitocybe is the leaf-loving talker, also known as waxy mushroom. Its pulp has a pleasant taste and smell. Often there are practically no symptoms of poisoning. However, on the fifth day, a person who has eaten these mushrooms may die due to kidney failure.

Poisoning with talkers usually has no effect on the nervous system. States of anxiety and unreasonable fear arise against the background of the general condition of the body. At the first signs of talker poisoning, you should immediately seek emergency medical help.

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(lat. Agaricus campestris)

People also call it real (214) or pecheritsa. This type of champignon does not produce juice and has a pleasant smell. It can be eaten in any form: fried, boiled, pickled. Does not lose its taste when dried or salted. True champignon grows, as a rule, in large groups on well-fertilized soil, in meadows rich in humus, near livestock farms, and in vegetable gardens near homes. The common champignon begins to bear fruit in the spring and ends in late autumn.

Real champignon- this is one of the most major representatives champignons. The leg is white, tall, reaches up to 9 cm, swollen at the base, dense and strong.

The cap of the real champignon has the shape of a convex semicircle (at a young age), and is flat in adulthood. It has a white or grayish skin that is easily removed. The surface is dry, white or brown. In mature mushrooms, the cap can reach 12-15 cm in diameter. The pulp is dense, thick, white, turning pink at the break.

As champignons mature, the plates change color from white, become dark brown with age, and black in older ones.

Common champignon photo

Field champignon

(lat. Agaricus arvensis)

This type of champignon was identified as a separate group by botanist professor Jacob Schaeffer in 1762. “Horse mushroom” - the British call it because of its habitat in places where the soil is rich in horse manure. Therefore, it can be seen near the stables, in pastures, and lawns. It is also found in forest clearings.

Field champignon has excellent taste. You can collect from the end of May until November. Field champignon is edible in all forms.

Field champignon is slightly different from its “brothers”.

The cap can reach up to 15 cm in diameter. To the touch, it is silky, with the remains of a bedspread. At first it has the shape of a bell with curled edges. Over time, it becomes prostrate; in old age, it becomes drooping.

The pulp is white, dense, turns yellow where it is cut, has a pleasant smell and a sweetish taste.

The leg is dense at a young age, but becomes hollow over time. Fibrous, in most cases colored in the same color as the cap. It comes off easily from the cap. The two-layer ring is clearly visible. Height is usually 5-12 cm.

This type of champignon must be collected very carefully.

The field champignon has a great resemblance to the pale toadstool (popularly called the white fly agaric), which is very poisonous. There have been cases of fatal toadstool poisoning.

Their difference is in the plates on the underside of the cap. The champignon has pink plates, while the toadstool has white plates. In addition, the leg of a white grebe in adulthood has two rings, upper and lower.

Field champignon photo

(lat. Agaricussilvaticus)

Popularly called wolf mushroom. Also known as blahushka and cap.

It is less popular among mushroom pickers due to its reddened flesh. You can eat it in all forms, even raw. It got its name because of its “place of residence.” It has a pleasant smell and excellent taste. Mainly grows in spruce and coniferous forests. Less common in mixed forests. It prefers to grow near anthills and, in frequent cases, at their very top.

The leg is straight or curved. Young mushrooms are solid, but become hollow over time. The thickening in the lower part of the leg becomes thin closer to the cap. Height 5-10 cm. The color of the leg is dirty gray. It has a thin ring at the top. During the ripening process, the ring disappears.

The cap of a young forest champignon is ovate-bell-shaped, the color varies from light gray to brown-brown in maturity. At this age, the cap takes on an outstretched shape. The size of the cap is 5-10 cm, often up to 15. The cap is covered with large brown scales. The pulp, unlike most champignon mushrooms, is quite thin and light. It turns red when cut.

Forest champignon photo

(lat. Agaricus augustus)

Of all types of champignons, this is the largest mushroom. It got its name from the timing of its appearance and ripening. You can find it from mid-August to the end of September, mid-October. Its favorite habitats are coniferous and deciduous forests. It is often found near anthills or directly on them. Grows in groups. But this is not a common mushroom. It doesn't happen that often.

An easily recognizable mushroom. The cap is light yellow with brown scales. Unlike its fellow member of the forest champignon family, which it resembles, the August champignon has the base of the cap not golden, but brownish-brown.

The cap is quite large, up to 15 cm in diameter. It can reach 20 cm. Its color is dark orange or dark brown. Thin. Young mushrooms have a closed, hemispherical cap. With age, the cap becomes prostrate. The edges of the cap are bordered by a large, hanging blanket. Distinctive feature This mushroom consists of brown scales covering the cap.

The records are puffy and loose. With age, they change color from soft pink in youth to brownish-black in old age.

The leg is long and strong. Hollow inside. Covered with flake-like scales of yellow-brown color. On the stem, a large hanging, folded ring is clearly visible, under which scales are also located. The color is whitish-yellow.

The pulp of the August champignon has a pleasant, almond-like smell and is fleshy. On the cut, the color changes from yellow to brown.

Like all mushrooms of this species, it is rich in phosphorus and potassium, vitamins A, B, C, PP, which have a detrimental effect on typhoid pathogens.

The August champignon belongs to the third category of mushrooms in terms of its nutritional value. Very tasty. It is usually consumed fresh, but is also suitable for pickling and drying.

But you should not abuse it because of the ability to accumulate such a harmful substance as cadmium in the body.

August champignon photo

(lat. Agaricus bisporus)

Common names for this species are cultivated champignon, bisporous champignon, cultivated champignon.

This type of champignon is quite rare in nature. It grows in large groups in roadside ditches, compost heaps, gardens and fields. However, garden champignon is grown industrially in more than 70 countries. This is the most common cultivated mushroom.

Its similarity to the common champignon has led scientists to believe that this species is a variety of the common champignon. But in the process of detailed study in 1906, scientists discovered significant differences between these species, which allowed them to draw conclusions and compare the differences, which ultimately led to the fact that the bisporus champignon was identified as an independent species.

The garden champignon cap reaches 4-8 cm in diameter, round, with curved edges. At the end of the edges are the remains of a cotton, torn bedspread. The surface of the cap in the middle is smooth to glossy, the edges are even and smooth. Champignon has three varieties: white, cream and brown, of which white and brown are found in nature, and cream is only cultivated. The cap flesh is juicy and dense. When cut it turns pink or red.

The leaves of the young champignon are pink. Over time, the color changes to dark brown.

The leg bears a well-defined ring. It reaches a height of 4-10 cm. It has a cylindrical shape. It can be either filled or almost hollow. Mostly white, sometimes with brown spots. The ring is white. It has a characteristic mushroom smell and sour taste.

Due to its taste, it has gained great popularity. Therefore, it is cultivated in very large quantities in many countries of the world, as well as on individual farms.

Garden champignon photo

Champignon is distinctly nodular(lat. Agaricus abruptibulbus)

Other names for this mushroom: almond roadside, almond champignon, white champignon, cultivated champignon, clearly nodulated champignon.

The habitats of crooked champignon are coniferous and spruce forests. Likes to settle on spruce floors. Appears quite early, in June. And appears in small groups or solitary individuals. Closer to autumn, the crooked champignon “unites” into larger families, numbering 10-15, and sometimes up to 30 pieces.

The cap reaches 8-12 cm in diameter (sometimes mushrooms up to 20 cm are found). IN early age It has a round, ovoid, closed shape, with edges curved inward. Pure white. Over time, the cap opens and becomes prostrate, changing its color to light pink, sometimes with a purple tint. Has a silky surface. The pulp is not fleshy, thin. When pressed, it turns slightly yellow.

The plates of the crooked champignon are frequent, free, and not attached to the stem. When young, it is white. Over time, the color changes to red-brown, and in adulthood they become black-brown.

The leg is quite large. It reaches 8-12cm in length. Cylindrical shape. At the base, the stem widens and narrows closer to the cap. It has a characteristic bend at the base. After bending, the leg is hollow. In its upper part the leg has a wide, wavy, hanging ring. The ring is single-layer, thin. WITH inside slightly scaly, smooth on the outside. The flesh of the leg is fibrous, dense and fleshy. White when cut, turns slightly yellow over time.

In terms of its nutritional value, crooked champignon belongs to the third category. Delicious, edible mushroom. In cooking it can be used in first and second courses. It also has excellent taste when marinated and salted.

You can collect from June to October.

The crooked champignon is very similar to the toadstool (a highly poisonous mushroom), so you need to be especially careful when collecting this mushroom.

(lat. Agaricus bitorquis)

People also call it sidewalk, edible, and urban mushroom. This is the most unpretentious mushroom of its family. It cannot be confused with other mushrooms due to its shape, because... its stalk is twice ringed, hence the name of this mushroom).

This type of champignon belongs to the second category in terms of its nutritional value. The mushroom is edible. Grows in deciduous forests, rich in humus soils. In addition to forest areas, double-ringed champignon can be found everywhere in urban areas, on roadsides, flower beds, garbage heaps, in parks, gardens and vegetable gardens. Considering the unpretentious growing conditions, the double-ringed champignon has become popular for growing in industrial conditions and in private plots and cottages.

"Loves" warm climate. In terms of its taste, the mushroom is delicious. It can be consumed by boiling, frying or drying.

The mushroom cap reaches 12-15 cm in diameter. At an early age it is spherical, flattened, the edges are bent inward. With age it becomes prostrate, with a depressed center. Thick and dense. Smooth. It has many color shades from off-white to brownish and even brown.

Very thin, frequent and narrow plates. Loose or poorly adherent. When young they are dirty pink. Over time they become dark brown or brownish brown.

The spores are dark brown. When cut, the flesh slowly turns pink.

The leg is fleshy and dense. The height of the leg is 3-7 cm. The thickness is 1.5-4 cm. The leg is cylindrical, smooth, sometimes slightly narrowed at the base. In large cases, the color is the same as the cap.

The double-ringed champignon begins to bear fruit from the end of May and ends in November, with the appearance of the first frosts. Like all mushrooms, double-ringed champignon tends to accumulate harmful substances, therefore, when collecting it in cities and along roads, be careful when processing it and using it for food.

Champignon dark red

(lat. Agaricus haemorroidarius)

This type of champignon usually grows in deciduous forests. Rarely seen. Grows in small groups. It can be found under fallen branches and trees. Ripening season – mid-summer, autumn (June to October).

The mushroom is relatively large. The cap reaches 10-12 cm in diameter. At an early age, bell-shaped, with a blunt apex. Over time, it opens up and becomes prostrate. The color of the cap is brownish-brown.

In adulthood, the skin cracks and turns into fibrous scales. The pulp has a mild taste and is white. At the break it quickly turns red. Has a slight sour odor.

The plates are frequent, free, light pink in young mushrooms and brown-black in old age. Feature– when touched, the plates turn red.

The stem of the mushroom is off-white, hollow, reaches 8-10 cm in height. There is a noticeable thickening at the base. Carries a wide, freely hanging ring, brown in color. Below the ring the leg is scaly. Just like the cap and plates, the stem of a dark red champignon quickly turns red when pressed or broken.

The dark red champignon is an edible mushroom. Has a mild taste.

It is not cultivated on an industrial scale. It is used for food in almost any form. It can be pickled, stewed, fried, dried.

(lat. Agaricusmacrosporus)

This is a fairly common mushroom. The habitats of this type of champignon are quite diverse. It can be found in almost all European countries. It also grows in England, Asia, and the Transcaucasian republics. The large-spored champignon grows mainly on meadow soils rich in organic matter. The mushroom is large.

The cap is convex and white. At a young age it is fibrous, eventually cracking into wide plates or scales. The edges of the cap become velvety as the mushroom matures. Reaches 25 cm in diameter. At the break it is white, after a short time it turns red.

The plates of the large-spored champignon are free. Very often located. At an early age, pale pink or gray in color. Over time, the plates turn brown.

The leg is filled and dense. It reaches a height of 6-10 cm. It is thickened at the base. It comes in white or off-white color. Fusiform, sometimes covered with flakes. It bears a single thick ring, which is covered with scales on the underside. The pulp is white, slightly reddens over time. When cut, an adult mushroom has an almond smell, which turns into the smell of ammonia.

In terms of its nutritional value, large-spore champignon belongs to the first category of mushrooms, which indicates its beneficial properties for the healing and treatment of our body. Has good taste.

(lat. Agaricus Vaporarius)

This is another representative of edible mushrooms of the champignon genus. It is found quite often in Russia. This type of champignon is widespread throughout Europe. Grows in mixed forests, pastures, meadows and gardens. Like all its relatives, it prefers well-manured soil rich in organic matter. Feels good in shaded places where it is not exposed to direct sunlight.

The cap of this mushroom reaches 7-10 cm in diameter. At a young age it has a round, bell-shaped shape. Over time, the cap changes its shape and becomes almost flat. Covered with sparse scales. The remains of the coverlet are visible along the edges of the cap. Color – reddish brown. The pulp is white. Slightly reddens when broken.

Thin plates are often located under the cap. The records are free. At an early age they are light pink in color, while in older mushrooms they are brown.

The leg of a steamed champignon goes deep into the soil. It has a thickening at the base. Its fibrous surface gradually turns into a smooth one. It reaches 7-10 cm in length. In its upper part it bears a thin single ring with drooping edges. The pulp is dense, fleshy. It is white at the break and turns a little red over time. Has the smell of chicory.

According to its nutritional value, steamed champignon belongs to the third category of mushrooms. This mushroom can be collected in September-November.

Just like other types of edible champignons, they can be eaten in any form. A very tasty mushroom.

Small scaled champignon (Benesha)

Champignon fine-scaled th (lat. Agaricus benesii)

This is a stocky mushroom. During the ripening process, the surface of the cap cracks into small scales. This is where the name of this mushroom comes from. It grows in both coniferous and deciduous forests. You can also meet it on forest edges and clearings. But this rare representative Champignon family.

This type of champignon has a thick and fleshy cap. In diameter it reaches from 5-9 cm (occurs up to 13-15 cm). At a young age, semicircular, whitish. Over time, it becomes flattened, prostrate, with a blunt, wide tubercle and a brownish color.

The plates are frequent, free, pale pink at first and brown in adulthood.

The leg is white, dense, cylindrical. In its upper part it bears a thin, drooping ring. Above the ring the surface is bare, Pink colour. Under the ring, the leg is covered in irregular rows of rather large flaky scales, whitish or brownish in color.

The pulp is dense, white where it is cut, but quickly turns red. They are usually eaten fresh. It is found in summer and autumn.

The small-scaled champignon is considered a tasty and edible mushroom.

(lat. Agaricus bernardii)

This rare view champignons, refers to mushrooms that have a limited growing area. There is another name for this mushroom - steppe. More recently, it was discovered in the steppes of Mongolia, but its main location is in the deserts and semi-deserts of Central Asia. Grows on desert soils covered with a thick, dense crust. But this does not stop him from breaking into the light. It is also found on highly saline soils. It usually grows in groups. Very similar to common champignon. It is distinguished by an unstable double ring on the stem and a more scaly cap.

The cap of the Bernad champignon is spherical. Reaches 6-8cm in diameter (occurs up to 10-12cm). The color range ranges from white to off-white with a pink or brownish tint. Over time, the cap becomes spread out or convex. The cap flesh is thick, soft and fleshy.

The plates are freely located under the cap. At an early age they are pink, over time they become dirty pink, then acquire a brownish tint and finally become dark brown.

The stem of this mushroom has an unstable thin ring on itself. As a rule, the color of the cap and stem are the same. It reaches a height of 4-6 cm, sometimes 8-9 cm. The inside is dense and fleshy. Tender. The pulp has a pleasant taste and smell. It is white when cut and begins to turn pink over time.

This type of champignon is suitable for consumption in any form.

or real champignon, sheep's

- edible mushroom

✎ Affiliation and generic characteristics

Field champignon and he is common champignon, real, sheep (lat. Agaricus arvensis) is a very good edible mushroom from the genus champignon (lat. Agaricus), the champignon family (lat. Agaricaceae) and the order agaricaceae (lat. Agaricales).
And the characteristic “field” is associated with its habitats - these are open spaces overgrown with grass, forest clearings, light forest edges, clearings, parks, hedge gardens. One very important distinctive feature field champignon is that it differs noticeably from all other types of edible champignons in the larger size of its fruiting body.
For the first time, the field champignon, like Agaricus arvensis, was studied and described by Jacob Christian Gottlieb Schaeffer, a prominent German ornithologist, entomologist, botanist and mycologist, leading professor at the University of Wittenberg and also the University of Tübingen, in 1762 in Bavaria (Germany).
However, recent studies conducted in 1999 made it possible to identify two new morphotypes (morphological types) within the species Agaricus arvensis, which could possibly represent two separate species (or two subspecies). Representatives of the first morphotype at the macromorphological level are distinguished by light yellow caps, which have a wide bell-shaped shape in the mature form, and representatives of the second morphotype are distinguished by white caps, which have a spread-convex shape in the mature form.

✎ Similar species and nutritional value

Field champignon outwardly very similar to many species from the numerous champignon family, for example:
- meadow champignon (lat. Agaricus campestris) - a fellow field champignon, but it grows among grass on humus-rich soil in gardens and parks, or in pastures abundantly overgrown with lush grass (for which it is popularly known as "cow" and not " sheep", like field champignon), and is often found near human habitation;
- crooked champignon (lat. Agaricus abruptibulbus), which grows in spruce forests, and not in open and bright places;
- coppice champignon, which grows only in woodlands and forest plantations and much less often in open spaces overgrown with thick grass.
And sometimes it can be very difficult to distinguish them from each other, but this is not so scary, because they are all edible mushrooms. It is much more dangerous if you confuse field champignon with poisonous mushrooms:
- reddish champignon (lat. Agaricus xanthodermus), which is distinguished by a slightly yellowish, pinkish or reddish color of the cap, with small white scales, a swollen bottom leg, covered with large brown scales, and its flesh when broken (especially along the edges of the cap and at the base of the leg) quickly turns yellow and spreads a strong and unpleasant “pharmacy” smell of carbolic acid, or
- valuem false, which is distinguished by a slightly pinkish or yellowish color of the cap, darker towards the center and lighter at the edges and a leg covered with small white scales, and most importantly, by its pulp with a strong smell of radish or horseradish.
But the worst thing is that deadly poisonous mushrooms can be confused with young natural champignons:
- pale toadstool (fly agaric),
- spring toadstool (spring fly agaric),
- white toadstool (fly agaric),
- yellow pale toadstool (fly agaric toadstool)
and other light fly agarics. Here you need to be extremely careful and remember that all of the listed fly agarics differ markedly from the forest champignon by the presence of a so-called volva (or a clearly visible thickening in the form of a bag) at the base of the stem; white plates that do not change their color; and the skin on the entire fruiting body of the mushroom does not turn yellow when pressed.

Champignons are edible mushrooms and, given the high phosphorus content in their composition, they are universally placed on a par with fish products. In addition to phosphorus, champignons contain other substances that are beneficial for the human body.
In terms of its taste and consumer qualities, field champignon, like all other natural champignons, belongs to the third category of edible mushrooms. An exception to the assessment of the valuable taste and nutritional qualities of mushrooms of this genus are the wild macrosporous champignon (large-fruited) and the cultivated bisporous champignon (garden, cultivated), they are considered edible mushrooms of the first category. Well, field champignon has a reputation as a tasty, aromatic and nutritious mushroom everywhere.

✎ Distribution in nature and seasonality

Field champignon is very well distributed and grows abundantly on the soil, like a saprotrophic mushroom, mainly in open spaces overgrown with grass - in meadows or forest clearings, along roadsides, in clearings, in gardens, parks and less often in pastures (it grows there) meadow champignon). It is found both on the plain and in the mountains, either alone or in small or, conversely, large groups, very often forming rows, arcs, visible rings or semi-rings. It is found most often in places where there are a lot of nettles, and much less often near trees (with the exception of spruce trees). There are such favorable places for its habitat both in Europe and in Asia, or in the entire temperate zone of central Russia (both in its European and Asian parts), in the Urals, in Siberia, in the Far East, in the mountains or foothills Crimea and the Caucasus. The main fruiting period of field champignon begins at the end of May and lasts for a very long time, until mid-October, and sometimes until early November.

✎ Brief description and application

Field champignon is included in the section of lamellar mushrooms and the spores by which it reproduces are found in its blades. The plates are frequent, very thin and swollen, wider towards the periphery, loose at the stem, in young mushrooms they are white or grayish-white in color, in mature mushrooms they become grayish-brown, mustard, brown-violet, brown-chocolate, brown-brown or even almost black. The cap is thick, fleshy, dry to the touch; in young mushrooms it is round or bell-shaped with the edges turned inward, covered with a private blanket covering the plates, white or cream-colored; as it matures, it becomes prostrate-convex or prostrate, but with a small tubercle, or with a dent in the middle (flattened), and sometimes with wavy edges and with remnants of a private bedspread, usually with an ocher tint and slowly turning yellow on contact, silky to the touch, smooth or covered with fibrous yellowish and brownish scales, often cracking at the edges in dry weather . The leg is cylindrical and smooth, widened or thickened at the base, fibrous and with a characteristic large wide white ring, in the form of a fringe in the upper third of the leg, which runs in two layers, the lower ring is jagged and shorter, with yellowish edges. In young mushrooms, the stem is solid, in mature ones it is fistulous (with a narrow cavity) and is easily separated from the cap, with a flaky coating at the base and the same color as the cap, and turns yellow when lightly pressed. The pulp is dense, whitish-yellowish in color, becomes softer with age, turns slightly yellow at the break (except at the base of the stem) and has a characteristic odor of anise or almond.

Field champignon is edible even in its “raw” form, so it can be used either fresh (only after 10 minutes of boiling), or fried, salted and pickled. You can also freeze it for the future.

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

hat

It reaches from 5 to 15 cm in diameter; in young representatives it is hemispherical, first covering the stalk. With age, it begins to bloom and as a result becomes like an open umbrella. As you get older, the edges begin to sag, causing it to droop.

On the reverse side there are records, which first have white and gray shades, then turn pink and finally turn brown. Pulp has a dense consistency, although it becomes softer with age. It is painted in white or yellowish shades, and tastes sweetish. Smells nice (anise and almond aroma).

Leg

Quite tall (up to 10 cm), medium in diameter (no more than 1.5 cm), straight, cylindrical. May widen slightly towards the bottom edge.

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

Spore powder

It has dark brown and black shades. The spores are shaped like an egg and have a smooth surface.

Spread of the fungus

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

• Forest glades

• Gardens and parks
• Roadsides
• Sometimes pastures

It can grow not only on the plains, but also in the foothills. Found throughout the temperate region climate zone. It grows mainly in fields rather than forests.

Fruiting bodies appear throughout the summer and in the first half of autumn.

Similar species

Both edible and poisonous species are similar to it.

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

Which has white, pale plates. Another sign is that the leg widens towards the lower edge, and a blanket (volva) is located around it. In addition, toadstool does not smell like almonds or anise.

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

1- Toadstool 2- Yellow-skinned champignon

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

Edibility

The mushroom is considered a delicacy and is edible. It is suitable for preparing first and second courses. In addition, field champignon can be pickled and pickled. However, it can only be collected in environmentally friendly places.

Mushrooms growing near roads or industrial plants can accumulate copper and cadmium, which can lead to negative consequences for good health.

• Despite the fact that field champignon grows in open places, it can be found in light deciduous and even coniferous forests. It is capable of forming mycorrhiza with any trees, but never forms a root with spruce trees. 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 dishes. However, it can also be consumed fresh after boiling for a short time (10 minutes in boiling water). It has an interesting sweetish taste, not like the classic aroma of champignons.

Field champignon ( lat. Agaricus arvensis) - a type of mushroom of the champignon genus.

Other names:

• Common champignon
• Sidewalk champignon

Fruit body:

Cap with a diameter of 5 to 15 cm, white, silky-shiny, for a long time hemispherical, closed, then prostrate, drooping in old age. The plates are curved, white-grayish when young, then pink and, finally, chocolate brown, free. The spore powder is purple-brown. The leg is thick, strong, white, with a two-layer hanging ring, its lower part is torn in a radial manner. It is especially easy to distinguish this mushroom during the period when the cover has not yet moved away from the edge of the cap. The pulp is white, yellowing when cut, with the smell of anise.

Season and place:

In summer and autumn, field champignon grows on lawns and clearings, in gardens, and along hedges. In the forest there are related mushrooms with the smell of anise and yellowing flesh.

Widely distributed and grows abundantly on the soil, mainly in open spaces overgrown with grass - in meadows, forest clearings, 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 clusters, or in large groups; often form arcs and rings. Often grows next to nettles. Rare near trees; the exception is spruce. Distributed throughout Russia. Common in northern temperate zone.

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

Similarities:

A significant part of poisoning occurs as a result of the field champignon being confused with the white fly agaric. Particular care must be taken with young specimens whose plates have not yet turned pink or brown. Sheep-like and poisonous champignon reddish, as it is found in the same places.

Poisonous Yellow-skinned Champignon (Agaricus xanthodermus) is a smaller type of champignon that is often found, especially in white acacia plantings, from July to October. It has an unpleasant (“pharmacy”) odor of carbolic acid. When broken, especially along the edge of the cap and at the base of the stem, its flesh quickly turns yellow.

It is similar to many other types of champignons (Agaricus silvicola, Agaricus campestris, Agaricus osecanus, etc.), differing mainly in larger sizes. The most similar to it is the crooked champignon (Agaricus abruptibulbus), which, however, grows in spruce forests, and not in open and bright places.

Grade:

An excellent edible mushroom. Many mushroom connoisseurs prefer it to all other champignons.

Champignons belong to the genus of lamellar mushrooms of the champignon family (Agaricaceae). Russian word"champignon" comes from the French "champignon", which translates as "mushroom".

Characteristics of champignons

hat

The cap is massive, dense, round in shape in young mushrooms, and becomes flattened with age. The surface is smooth, sometimes with dark scales. The color of the cap varies from white to brown and brown.

Pulp

The pulp is colored in shades of white. In air it turns yellowish or reddish. It has a pronounced mushroom or anise aroma.

Leg

The leg is central, smooth, with a dense structure, sometimes loose or hollow. A one- or two-layer ring, a remnant of a bedspread, is clearly visible on the leg.

Champignons grow on humus-rich soils, on the bark of dead trees and on anthills. Depending on the type of main substrate, they are classified into species that are found only in forests (A. silvaticus, A. silvicola), growing on open areas(A. bisporus, A. bitorquis, A. subperonatus), growing in grass (A. campester, A. augustus, etc.), found in forests and open areas in grass thickets (A. arvensis, A. comtulus, etc. .), desert species (A. bernardii, A. tabularis).

Champignons are most common in the steppes and forest-steppes of Eurasia, as well as in the prairies, pampas, and meadows of Australia and Africa.

The fruiting season of champignons begins in May and lasts until mid-autumn.

A very small number of champignon species are toxic or inedible, such as the yellow champignon (Agaricus xanthodermus) and the variegated champignon (Agaricus meleagris). All other species are used for food. The bisporus champignon (Agaricus bisporus) is cultivated on an industrial scale.

Fresh champignons are often used even raw, and when heat treated they are an instant product. Young mushrooms are cleaned and washed cold water, cut into thin slices. Raw champignons are added to salads and cold appetizers. Champignons are also served boiled, fried, stewed, baked, or grilled. Many dishes are prepared based on these mushrooms: first courses, juliennes, vegetable stews, omelettes, pies and pancakes, mushroom pates, sauces, pizza.

Types of edible champignons

The cap is 8-15 cm in diameter, in young mushrooms it is hemispherical, the edge is curved, later it is flat-rounded and spread out, the center is convex, the surface is white or brownish, dry, silky. The pulp is white and turns red when cut. The stem is 5-9 cm high, 1-2 cm wide, straight, even, the color matches the cap, there is a wide white ring in the middle of the blade.

It grows in groups, in rich soils in gardens, parks, and near human habitation. The fruiting season lasts from May to October.

The diameter of the cap is 8-12 cm, the shape is ovoid in young mushrooms, later convex or wide-conical to flat. The skin is fibrous, pure white or cream in color, and remains when touched. yellow spots. The pulp is thin, white, and has an almond or anise aroma. The leg is 10-14 cm long, 0.8-2 cm in diameter, hollow, thickens towards the base.

Grows in coniferous forests, under pine trees, in groups, from summer to late autumn.

The cap is thick, fleshy, in young mushrooms it is rounded-bell-shaped, the edge is rolled up, later it becomes convex-spread, with a tubercle in the center and a wavy edge. The diameter of the cap is 8-20 cm, the color is white or cream, in mature mushrooms it acquires an ocher tint and turns yellow when pressed; feels silky, smooth or scaly to the touch. The pulp is dense, white or yellowish in color, sweet in taste, with the smell of almonds or anise. When scrapped it turns yellow. The leg is 6-10 cm long, 1-1.5 cm in diameter, cylindrical in shape, smooth, with a wide white ring, the color matches the cap.

It is found in open areas overgrown with grass, meadows, forest clearings, and pastures. Grows singly or in groups in the northern temperate zone from late May to mid-October-November.

The cap is scaly, orange-brown, bright in the center, in young mushrooms it is spherical in shape, flattens with age, up to 15 cm in diameter. The flesh is white, dense. The leg is 5-10 cm high, 2 cm thick, thickens towards the base.

Grows in rich soils in forests and parks.

The cap is 7-15 cm in diameter, fleshy, convex or flat in shape, the surface is dry, the edge is smooth. The skin is white or grayish and cracks. The pulp is dense, white, gradually turning pink. The smell is unpleasant. The leg is 5-10 cm long, 2-4 cm thick.

It grows in coastal marine areas of Europe, along roads, in large groups. The season lasts from summer to autumn.

The cap is 3-8 cm in diameter, round in shape, with a curled edge, from white to brown. The surface is smooth, fibrous, sometimes scaly. The pulp is dense, juicy, and turns pink at the break. The leg is 3-10 cm high, 3-4 cm wide, smooth, cylindrical in shape, with a ring.

A rare species that bears fruit in groups on compost heaps and gardens.

The diameter of the cap is 3-15 cm, the structure is thick-fleshy, the color is white or off-white, the surface is smooth. The flesh is dense and turns pink when broken. The leg is 3-10 cm high, 2-4 cm thick, smooth, white. There is a double ring on the leg. The smell and taste are sour.

Cosmopolitan mushroom. Grows in rich soils, in forests, parks, along streets and roads.

Dark fibrous champignon (Agáricus fuscofibrillosus)

The cap is 4-7 cm in diameter, convex, flattens with age, with a tubercle in the center, the surface is dry brown, fibrous. The pulp is thin, white, turns pink in the air, taste and smell are not pronounced. The stem is 4-8 cm long and 6-12 mm thick, smooth, hollow, whitish, light brown in old mushrooms, with a fragile white ring.

A rare species, it bears fruit from August to October, singly or in groups in deciduous and mixed forests.

The diameter of the cap is 8-12 cm, the shape is convex or conical, gradually flattening. The surface is brownish-brown in color and cracks. The pulp is white, turns red when cut, the taste is mild, the smell is mushroom, sour. The leg is 8-10 cm long, 1.5-2 cm thick, off-white in color, hollow, with a ring.

It grows rarely in deciduous forests, in groups, from summer to autumn.

The cap is up to 15 cm in diameter, hemispherical in shape, with a rounded tubercle in the center, flattens with age. The skin is light brown, scaly. The pulp is white, turns red when cut, and is fragile. Mushroom aroma, pleasant. The leg is 12 cm long, with a ring, fibrous, brown.

Grows in coniferous forests from August to October.

The hat is convex, white, 25 cm in diameter. The leg is whitish, flaky. The base is thickened. There is a ring on the leg. The pulp is white, dense, turns red when cut, and has an almond aroma.

The cap is 5-8 cm in diameter, convex in shape, the surface is fibrous, lilac-purple. The pulp is white, turns yellow when cut, with an almond aroma. The leg is 4-6 cm high, 0.7-1 cm in diameter, white, with a narrow ring, the base is thickened yellow.

Grows in autumn, in deciduous forests, parks, gardens, singly or in small groups. Found in Europe.

The diameter of the cap is 2-5 cm, the structure is thin-fleshy, the shape of young mushrooms is semi-round or bell-shaped, with a tubercle in the center, and flattens as the mushroom grows. The edge is thin, rolled up. The surface is whitish or yellowish, bare. The leg is 3-5 cm in height, up to 0.5 cm in thickness, cylindrical in shape, central, white with a yellow tint. The pulp is white, has a pungent taste and almond aroma.

Grows in deciduous and mixed forests in Europe, Asia, North America and North Africa. Fruiting continues from June to October.

The cap is ovoid-bell-shaped, diameter 7-10 cm, in mature mushrooms it becomes flat-spread, with a tubercle, rusty-brown color, the surface is scaly. The pulp is white and turns red when cut. The leg is 4-6 cm in height, 1-1.5 cm in thickness, cylindrical in shape, with a ring.

The season lasts from July to October, the mushroom is found in coniferous and mixed forests.

The diameter of the cap is 5-10 cm, the shape of young mushrooms is ovoid, later convex or flat. The surface is smooth, silky, white or cream in color, and turns yellow when touched. The pulp is thin, white, turns yellow when cut, and has an aniseed smell. The stem is 8-12 cm high, 1-2 cm in diameter, fibrous, hollow in mature mushrooms, thickened at the base.

Grows in coniferous and deciduous forests, on rich soils, in groups, in the northern temperate zone. The fruiting season continues in summer and autumn.

The cap is 5-8 cm in diameter, in a young mushroom it is hemispherical, and flattens with age. The surface is whitish, smooth, the edge is rolled up. The pulp is whitish in color, thick, turns red when cut, and has an almond smell. The leg is club-shaped, thick.

Grows in meadows, clearings, and chalk soils. Rare view. Fruits from July to mid-autumn.

Poisonous and inedible types of champignons

Poisonous mushroom.

The surface of the cap is dry, whitish or brown, dark in the center, bare or scaly. The edge of young mushrooms is turned down. The pulp has an unpleasant odor similar to phenol. The leg is smooth, curved, with a ring.

Grows in forests and gardens of California.

Inedible mushroom.

The diameter of the cap is 5-14 cm, convex or flat in shape, the surface is white, scaly. The pulp is white, turns brown when cut, and has an unpleasant odor. The stem is 6-10 cm high, 1-1.5 cm thick, white, yellow in old mushrooms, the base is widened.

Grows in fertile soil, in forests and parks, in groups and rings, in the northern temperate zone. Rare view. Fruiting is observed from late summer to autumn.

Poisonous mushroom.

The cap is 5-8 cm in diameter, in young mushrooms it is hemispherical and bell-shaped, later convex and prostrate, white or brown, scaly. The leg is 4-8 cm high, 1-1.2 cm in diameter, smooth or curved, thickens at the base, bare, fibrous, whitish, with a ring. The pulp is soft, white, and turns yellow when exposed to air. The smell is not pronounced.

It grows in Europe, in deciduous forests, in groups.

A little-known inedible mushroom.

The cap is flat-convex in shape, 5-10 cm in diameter, thick, fleshy, dense, whitish in color, cracking and scaly. The flesh is whitish in color and turns yellow when touched. The leg is 1-3 cm thick, 3-4 cm high, thick, wide, dense, with a ring.

Grows in deserts, semi-deserts, steppes of Eurasia, North America. The species is included in the Red Book of Ukraine.

Poisonous mushroom.

The diameter of the cap is 5-15 cm, bell-shaped, the edge is curved inward, fleshy, white, turns yellow when touched, the surface is smooth, dry. The pulp is brownish-white, yellow-orange at the base of the stem, and has an unpleasant phenolic odor. The leg is 6-10 cm high, 2-3 cm wide, white, hollow.

Found in deciduous forests in North America and Europe, Australia. Fruits from July to October.

The main component of the substrate for growing champignons is compost. This is a 1:3 mixture of winter rye or wheat straw and horse manure. The substrate is prepared outdoors under a canopy or in a well-ventilated area.

Substrate ingredients: for 100 kg of straw, 2 kg of urea, 2 kg of superphosphate, 7-8 kg of gypsum, 5 kg of chalk. After adding manure, approximately 300 kg of substrate is obtained, which is enough for an area of ​​2.5-3 m².

First, the straw is soaked for a day. Moistened straw and manure are placed in layers in a stack (3-4 of each layer). During the process of laying it, the straw layer is additionally moistened (300-400 liters of water are used per 100 kg of straw) and 0.5 kg of superphosphate and 2 kg of urea are gradually added. The mixture is thoroughly mixed and all other ingredients are added. Next, fermentation of the substrate begins, on the 3rd day the temperature inside the stack rises to 65-70°C. With a stack height of 1.5 m, length and width of 1.2 m, the compost will be ready after 3 weeks.

High-quality, sterile champignon mycelium is used as seed material. There are two varieties: grain and compost. For 1 m² and 100 kg of substrate, 350-400 g of grain mycelium are needed. About 500 g of compost is consumed; it is more stable, but less productive.

Before sowing, the substrate is heat treated or pasteurized. Afterwards it is cooled to 24-25°C and poured into boxes with a layer of 25-30 cm. About 100 kg of substrate is used per 1 m² of area. A handful of mycelium is deepened by 4-5 cm, placing the holes in a checkerboard pattern at a distance of 20-25 cm.

Air humidity in the room is maintained at 70-95%. The boxes are covered with burlap or newspaper and carefully sprayed with water. Optimal temperature inside the substrate 20-27°C.

After 8-12 days, the mycelium will grow and the surface of the substrate is covered with a covering soil of 1 part chalk and 9 parts peat. For 1 m² of area, 40-50 kg of cover soil is used.

On days 3-5 after this, the room temperature is reduced to 12-17°C. The surface continues to be moistened and the room is well ventilated.

The first harvest appears after 3-4 months. Collect champignons with a stretched film connecting the stem and the edge of the cap. The mushrooms are carefully twisted out, and the holes are sprinkled with cover soil and watered.

Fruiting lasts 8-14 weeks and produces up to 7 waves of harvest. From 1 m² of area, 5-12 kg of champignons are collected.

Calorie content of champignons

100 g of fresh champignons contain 27 kcal. Energy value:

Proteins:…………………4.3 g

Fats…………………..…1.0 g

Carbohydrates………………..0.1 g

Champignon is the most popular cultivated mushroom in the world. The share of its production from the total volume of mushroom cultivation is 37.2%. The gross harvest of champignons, for example, in Russia in 2015 amounted to 10.4 thousand tons.

Edible champignons contain 20 amino acids, including all essential amino acids for humans, making mushrooms a valuable source of protein.

Antibiotics have been isolated from the fruiting bodies of some species.