When meadow champignons ripen. Home encyclopedia

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 mushroom stem reaches 10 cm, up to 2 cm long. It has a cylindrical, solid shape. white.

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, like farms, huge special rooms where constant temperature and humidity are maintained.

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 properties 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. Grows on well-fertilized soil: pastures, pastures, fields and meadows, in gardens and parks from May to late autumn. The cap is convex and flat; in a young mushroom, the edges are curved down.

The color is white or grayish-brown. The leg is dry, smooth or covered with small scales. The pulp is white, slightly yellowing at the break. The plates are free, in a young mushroom they are pinkish in color, in a mature one they are red-brown, then almost black. Spore powder is dark brown.

The leg is straight, white, with a membranous ring, slightly pink at the break.

Young mushrooms can be pickled and canned, salted, fried and boiled. They are dried and mushroom caviar is made from them.

Be careful when collecting! It looks like a deadly poisonous mushroom -.

Let's talk more

Common champignon (Agaricus campestris)

Edible

Common champignon is also called meadow champignon and pecheritsa. Prefers to grow on open spaces(meadows, pastures, vegetable gardens). A warm summer rain passed and through 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 specimens are dark brown with a purple tint. The leg, 4 to 140 centimeters long, has a cylindrical, even shape and has a thin white ring almost in the middle. In adult champignons, the ring may disappear completely. The flesh of the mushroom is dense, white, and has a pleasant mushroom aroma when cut. may turn a little pink.

Widely cultivated in agriculture. Culinarily, the mushroom is tasty and healthy. By quantity useful substances not inferior porcini mushroom. Used in first and second courses, baking and pickling. Helps mushroom lovers in winter, as in winter time found on store shelves in fresh, basically, only champignons.

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 appears yellow spots when pressed or cut. But they have the same practical and culinary value, so the differences are not important in this case.

Forest champignon (lat. Agaricus silvaticus) is a mushroom belonging to the genus champignon, to the class Agaricomycetes, order Agariaceae, of the Champignonaceae family. Popularly called: wolf mushroom, cap, benefactor.

Where and when does it grow

Found almost throughout European territory, Africa, Asia, North America. They grow in lowland forests and mountainous areas, on garden plots and lawns, in deserts and semi-deserts. Also selects places on and near anthills. On the territory Russian Federation grow more often in temperate zones. Forest champignon is a saprophytic species. They grow on manure and humus, that is, where the soil is well fertilized organic substances. They bear fruit from July to October.

Botanical description

The young forest champignon has an ovoid-bell-shaped cap, covered with large brown scales. In a mature mushroom, it flattens out and takes the form of a plate.

Its color ranges from light gray to brownish brown. Depending on the conditions, it may acquire a lilac or violet hue. When pressed, the cap turns red and then changes color to brown. At an older age it is visible dark spot in the middle. The size of the cap can reach 15 cm.

The leg is long, thin, curved, white or grayish in color, cylindrical in shape. In young fruiting bodies it is solid, in mature ones it becomes hollow. The height varies from 5 to 10 cm, but some specimens reach 20 cm, with a diameter of 1 to 2 cm. In the lower part the leg is thickened, and closer to the cap it becomes thinner. There is a ring at the top. IN mature age it disappears.

The pulp is white, thin, and turns red when cut. Because of this, inexperienced mushroom pickers avoid this mushroom. No juice will ooze out at the break.

The plates are light with a delicate pink tint or dirty red. As they mature, they acquire a dirty red color, then a brownish-purple tint; in older mushrooms they are almost black. Their width is 4-8 mm.

Spore powder is dark brown in color.

The smell is mushroom, pronounced, woody.

Forest champignon is eaten in all forms, even raw.

Related species and lookalikes

There are 2 dangerous doubles of this representative of the mushroom kingdom:

Variegated or dark scaly champignon. It is very similar to the forest one and can be recognized only by its pulp, which turns yellow or red at the break point and is felt bad smell.

Pale grebe. Poisonous and very dangerous mushroom. It is distinguished by white plates, while those of champignon are pinkish or reddish. When broken, it is colorless; in an edible mushroom, the flesh turns red. In the double, the base of the leg has a thickening with a sac.

Related edible species forest champignon:

Dark red. It is a relative of forest champignons. They are very similar, but this species is larger in size. The scales on the cap are also more visible. Juveniles have slightly pinkish plates.

Crooked. The leg is cylindrical and may thicken at the base. Its length ranges from 10 to 12 cm, its flesh is grayish. The cap is 8-12 cm. In young fruiting bodies it is ovoid, with age it straightens and becomes broadly conical, later straightens. Inside the mushroom the flesh is thin and white. The skin is pure white or cream-colored, slightly fibrous, and bright yellow spots appear when pressed. The plates are often located, free, at first white, and as they develop they reach a black-brown color.

Bisporous. A very rare relative of the forest champignon in nature. It can be found in places where there is no grass at all. The hat is from 3 to 8 cm in diameter. Its edge is curved. The remains of the bedspread hang from it, looking like flakes. The color of the cap ranges from white to brown. The pulp is dense, juicy, and also turns red or pink when cut. The plates of young mushrooms are pinkish, while those of mature ones are dark brown with a purple tint. The leg is smooth, cylindrical, 3-10 cm high, 3-4 cm wide. There is also a ring on it.

Edibility

Forest champignon is edible mushroom, and many consider it a delicacy. Almost any dish can be prepared from them. They are pickled, fried, stewed, eaten, boiled, dried and even eaten fresh. Those who have once tried dishes with it claim that they are the most delicious of their kind. Experienced cooks It is recommended to use a fresh product, since the taste, filled with mushroom aroma, is especially strong in its raw form in combination with freshly picked herbs and vegetables.

Benefits and harms

Forest champignon is safely used in pharmaceuticals. It is used to produce a drug that is effective in the treatment of typhus. This type Mushrooms, like all representatives of the mushroom kingdom, are extremely difficult food for the stomach. Therefore, their use should be limited to children under 5 years of age and the elderly. Studies have proven the presence of the substance chitin in large quantities, as part of those specimens that grew in inappropriate conditions:

near hazardous production;

near landfills;

along the routes;

They call it "false" poisonous mushrooms, which are very similar in appearance to their edible counterparts. Dangerous “doubles” are sometimes difficult to distinguish even for experienced mushroom pickers.

The common champignon has many types, and most of them are eaten. It is very difficult to remember the features of each, so amateurs “ quiet hunt“They are often guided by general signs. This can provoke poisoning: among the Agaricaceae (Champignonaceae) family there are species harmful to human health.

Industrial cultivation allows you to enjoy the taste of the product without harm to health, but the number of poisonings from false champignons, which “disguise” as edible specimens, is not decreasing. People are attracted by “silent hunting” and the opportunity to save money on purchasing mushrooms. In addition, each individual type has its own flavor: you will not find it in a standard product from store shelves.



Most often, the following representatives of the Agaricaceae family are mistaken for edible specimens:

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

Typical examples of false champignons are shown in the photo.





A number of features will help distinguish such specimens from edible ones. On the hat poisonous double there is a brown spot located in the center. If you press on it, light yellow spots will appear. But this method does not provide a guarantee, so it is better to use it in tandem with other signs.

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

Look at the photo and read the description appearance false forest champignons.





The color of the cap and its shape may change under the influence of environment, That's why special attention pay attention to the pulp, its smell, shade and changes during cooking.

Another mushroom that masquerades as edible is the toadstool. Outwardly, it resembles a champignon, but has no smell by which it could be recognized. There are volvae (root sacs) at the base of the toadstool, but people don't always notice them. If you have the slightest doubt about the suitability of the mushroom, you should break the pulp and see if it turns yellow, and then monitor the change in color of the water during cooking. This is one of the most accurate and proven ways to distinguish real edible champignons from false ones.

Only “young” can be confused pale grebe: over time, bulges will appear on its cap, it will become smooth, and the fringe will become saggy. The grebe appears from the first half of June, its growth peak occurs in August. The height of the toadstool can reach 20-25 cm, and the diameter of the cap does not exceed 15 cm.

Inexperienced mushroom pickers may mistake good mushrooms one of the light fly agarics. In this case, the unpleasant odor that the pulp has will protect you from poisoning.

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





Real champignons: places of distribution and distinctive features

To understand how to distinguish edible champignon from false champignon, you need to know them distinctive features, places where they are common and the time of their growth.

The “correct” mushrooms can be found in shady flower beds, along roadsides, and in garden beds. Two-spore (Agaricus bisporus) and two-ring (Agaricus bitorquis) champignons usually grow there. Garden varieties are characterized by light shades - from white to grayish and light cream. The cap of the two-ringed mushroom opens still in top layer soil, so the color may be affected by the leaves or humus covering it.

The common (Agaricus campestris) and large-spored (Agaricus macrosporus) species of mushroom can be found in the steppe, fields and meadows. Poisonous representatives of the Agariaceae family are rarely found here.

The field species (Agaricus arvensis) grows in plantings near trees and is harvested from mid-May to the end of September.

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





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

But it is the forest false champignons that are most often found in the forest - look at the photo to see what they look like.





But poisonous specimens can be found even in habitats uncharacteristic for this species, so you need to be extremely careful.

Food poisoning with false champignon

Even proven mushrooms can cause poisoning if they are collected in the wrong place. These are the sides of major roads, areas near industrial facilities, and landfills. Mushrooms, like a sponge, absorb toxic substances, including carcinogens.

After studying the description of the places where the false forest champignon grows, look at the photo of this specimen in natural conditions.





Champignons are mushrooms that are well known to everyone. Their name exudes French charm and exquisite tenderness, but this is far from a rare delicacy. We have repeatedly purchased them frozen in stores and used them for cooking. However, champignon is a whole series different types mushrooms The field champignon, which will be discussed in this article, belongs to this genus. After reading it, you will learn all the secrets and mysteries of these simple but tasty mushrooms.

Field champignon (Agaricus arvensis) is one of 200 species of the genus Champignon mushrooms of the Agariaceae family, the largest representative of the genus. In Russia it goes by the following names: sidewalk champignon, common champignon, and it is also called sheep’s champignon. But this one lamellar mushroom There is another name, perhaps the most exotic of those listed - the British call it “horse mushroom”. The reason for the appearance of this name is simple - very often this organism grows near stables or horse pastures on soil well fermented with manure. By the way, the word “champignon” is translated from French as “mushroom”. It is edible and classified relatively nutritional value belongs to category III.

Below is its detailed description.

• the cap, depending on the age of the mushroom, can have either a rounded bell-shaped (in young) with an edge turned inward, or a flat (in adults) shape. Sometimes a small bump may remain on it. The edges of the cap are smooth or wavy. The skin color is creamy, white, slowly changing shade to yellow or ocher when touched. It is smooth, silky to the touch, and may be covered with scales with a brownish or yellowish tint. Young mushrooms have a dense private blanket under the cap that covers the plates. Mature ones may have remains of it along the edge. Diameter – from 7 to 15 cm;
• the plates are pale pink in young champignons, in old ones they are violet-brown and continue to darken to almost black. Very often located, loose, swollen, up to 12 mm wide;
• The pulp is dense, becomes softer with age, white in color, turning yellow in adult mushrooms. When damaged, it slowly changes color to yellow. It has an aromatic smell of almonds or anise, a sweetish taste;
• the stalk is smooth, hollow in adult mushrooms, cylindrical, sometimes widening towards the base, up to 10 cm high and up to 1.5 cm wide. The color is the same as the hat. In the upper part there is a wide two-layer ring, on the lower surface of which there are scales. It breaks off from the cap very easily;
• spores are brown, smooth, ovoid.

Distribution and when to collect

Field champignon is a saprotroph, and it grows in soils well fertilized with organic remains. It prefers to settle in areas free of trees, where there is a lot of grass - hence the name “field”. Favorite places growing areas - forest clearings, roadsides along forest roads, parks, clearings, and sometimes pastures. Mushroom pickers find them both on the plains and in the mountains - most often where nettles grow. It is extremely rare to find it near trees, except perhaps under a spruce tree.



These mushrooms feel great both in the company of friends and alone. Sometimes they grow to form arcs or circles.

The common champignon is distributed throughout Russia, and is also found in Europe and the Caucasus. Often found by mushroom pickers living in the northern temperate climatic zone. Collecting champignons begins in May and continues until November, depending on the region.

Similar species and how to distinguish them from them



This champignon has counterparts - usually other species of this genus of mushrooms:

• meadow (Agaricus campestris);
• curve (Agaricus abruptibulbus);
• coppice (Agaricus silvicola).

Field champignon differs from them in its larger size and location of growth. For example, the crooked one grows in forests, hiding from the sun, and the meadow one, as the name implies, loves to settle in meadows. The copse tree, just like the crooked one, does not like open spaces.

Fortunately, all these mushrooms are edible, but inexperienced lovers of “silent hunting” can confuse champignons with poisonous ones and often fatally. dangerous representatives mushroom kingdom:

• stinking fly agaric or white toadstool (Amanita virosa);
• toadstool (Amanita phalloides);
• fly agaric (Amanita citrina);
• spring toadstool or spring fly agaric (Amanita verna).

But, looking closely, you can notice significant differences between these mushrooms - all poisonous ones have a sac-like thickening on the stem, in its lower part - volva, the plates do not change their color, remaining white, and the surface integument on the fruiting body does not turn yellow when damaged.

Also, due to inexperience, champignon can be confused with false valu (Hebeloma crustuliniforme): the latter’s cap has a pinkish or slightly yellowish tint, darkening towards the central part, the leg is covered with scales, and it smells like horseradish, but not anise, like champignon.

Among the genus of champignons there is also a poisonous one similar appearance– yellow-skinned (Agaricus xanthodermus). It is small in size and differs from the field one by its characteristic pharmaceutical smell. Also, the main difference is that its flesh turns yellow very quickly when damaged.

Primary processing and preparation

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

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