Champignon. Description of meadow champignon Champignons on the field

Champignons are the most sought after and popular mushrooms, both in our country and abroad, but few people know that the culture is represented by several varieties. Various representatives of famous mushrooms are found in forests all over the world, and are even grown on an industrial scale. Let's consider the existing types and varieties of champignons, discussing whether all the fruits of the family in question are edible.

The most famous champignon is the common one.

We are all accustomed to buying the mushroom fruits in question in supermarkets or markets - white balls with edges curved towards the stem, reminiscent of a perfect ball and pleasant to the touch. The light skin of the young representative resembles velvet. With age, the delicacy begins to open up and increases in size several times, the color darkens. This type grows on a very fertile substrate, most often soil rich in humus, or meadows naturally fertilized with the manure of herbivorous livestock.

From Latin -

The ripening period for the “ordinary” species is from the end of May to the end of October (November for warm regions). The harvest can be harvested several dozen times over the entire season. The mushroom has a pleasant taste and is used to prepare various dishes, from salads to complex sauces or baked goods.

Photo

Here we will say a few words about the forest representative of the family. Reminds me of a bell on a high stem. The cap is strewn with dark scales. Safe for humans.

About 200 species of the genus Agaricus are known.

Field ( Agaricus arvensis)

It is practically no different from an ordinary meadow mushroom. The cap is oval, grows up to big size by forest standards - about 20 centimeters in diameter. Downside The “heads” are strewn with thin plates; in young representatives they are light; the older the fruit, the darker the plates. The leg is cylindrical, bordered by a ring at the base. If you damage the skin of the fruiting body of a common champignon, it begins to turn pink, while that of a field champignon begins to turn yellow. It is found not only in fields, but also on the side of rural paths.

City mushroom (two-ringed)

Surprisingly, this representative of the family is found even in busy cities, on paved areas. The plant is distinguished by a thick, fleshy stalk, pink plates and is considered suitable for food, however, eating its fruits is not recommended - the mushroom quickly absorbs all chemicals and toxic substances from the atmosphere (can be harmful to health), and in busy cities it is difficult to talk about good ecology.

Sidewalk champignon

The fruiting period is the warm summer months, found in the grass of parks or mixed forest belts. It cannot boast of large sizes; the cap reaches only 10 centimeters in diameter. The color of the cap is light, with a convex reddish center, the surface of the “support” is covered with small flakes. If you break or cut the fruit, the pulp begins to emit an almond smell, and after a while it turns red.

Species table

Poisonous types of champignons

Not all fruits of the family we are considering can be eaten, so every potential collector should know what poisonous mushrooms look like. Pay attention to the description of dangerous champignons, as they are also often found in the wild:

Yellow-skinned ( Agaricus xanthodermus)

It looks like its field brother, only the leg is yellowish-orange. Damaged skin or pulp also turns yellow and emits a nasty odor reminiscent of carbolic acid.

He's red-haired

It has a medium-sized head, widening at the edges, the surface is covered with small scales. If you press on the flesh with your fingernail, it instantly turns yellow. The stalk is thin, often empty inside, surrounded by a small fibrous rim. On the inside of the cap there are thin, dense plates of light shades (can be beige or pink); as they age, the plates darken and become brownish-brown. You can distinguish a mushroom from an edible one both visually and by its smell, which can hardly be called pleasant. It happened that people consumed several fruits of the red champignon - no death occurred, but unpleasant poisoning could not be avoided.

Motley ( Agaricus meleagris)

Other names are carbolic, flat-hat, scaly. By appearance fruit, it is not difficult to determine which mushroom is in front of you - the gray cap with a darkened core also exudes the smell of carbolic acid. Folk healers and experienced old women claim that this variety is suitable for food if you heat-treat the deceptive forest gift at least five times, but it is better not to risk your own health.

Field champignon (Agaricus arvensis) considered one of the most delicious champignons, perhaps due to the peculiar smell of anise, and perhaps due to taste qualities. From the end of May to the end of September open spaces In places where there is practically no grass, this type of champignon grows. It can often be found growing in gardens, vegetable gardens, greenhouses and just on the street. It grows in groups, several times annually in the same place. In many countries it has long been cultivated and grown as an agricultural crop.

The cap is from 7 to 20 centimeters in diameter, at first it has a bell-shaped cone shape, then straightens and becomes convex. The young have a veil covering the plates. The plates are frequent, thin white-gray-brown, darkening over time to a black-brown color. At the points of cutting and pressing, the flesh of the mushroom turns yellow, which is one of the characteristic features for this mushroom. The leg is up to 10 cm high. It is evenly cylindrical, becoming hollow inside with age. The stem has a thin, wide, two-layer ring. The lower layer of the ring is shorter and has a yellowish edge. The pulp is thick, dense in consistency, yellowing when cut, with a mushroom aroma of anise (also a characteristic feature).

Culinary use: a delicious edible mushroom used in many recipes for preparing various dishes.

The field champignon looks like a toadstool. It can be distinguished from the pale toadstool by its strong anise smell and lack of volva. Can also be confused with the poisonous yellow-skinned champignon, which can also be distinguished by the smell of anise.

Photo of field champignon in different periods of growth

Description of field champignon in pictures

Description

Spreading

Widespread 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 groups 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 the northern temperate zone.

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

Similar species

Poisonous species

• Death cap ( Amanita phalloides). It is distinguished by white plates of the hymenophore, a tuberous-swollen base of the stalk surrounded by a volva, a white single-layer ring on the stalk and the absence of the characteristic odor of anise.

• Yellow-skinned champignon ( Agaricus xanthodermus). A smaller type of champignon; common, especially in white acacia plantings, from July to October. It is distinguished by an unpleasant (“pharmacy”) smell of carbolic acid. When broken, especially along the edge of the cap and at the base of the stem, its flesh quickly turns yellow.

Edible related species

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.

Nutritional quality

Taxonomy

Notes

Literature

• World of plants: in 7 volumes / Ed. Academician A.L. Takhtajyan. T.2. Slime molds. Mushrooms - 2nd ed., revised. - M.: Education, 1991. - 475 p. (Page 286).
• Aurel Dermek. Mushrooms. - Bratislava: Slovart, 1989. - pp. 112-113.
• Z.A.Klepina and E.V.Klepina. Mushroom Picker's Guide. - Moscow: AST-PRESS, 2006. - 256 p. (pp. 99-100)
• "Mushrooms. Reference guide. More than 120 species” / Compiled by N.E. Makarova - Moscow: AST, Minsk: Harvest, 2005 - 320 p. (pp. 252-253)
• "Mushrooms". Directory. / lane from Italian F. Dvin - Moscow: AST. Astrel, 2004. - 303 p. (page 181)
• Lesso, Thomas. Mushrooms. Determinant. / lane from English - Moscow: AST, 2007. - 304 p. (page 157)

Links

• Field champignon on the Ecosystem website.
• Field champignon on the website “Mushrooms of the Kaluga Region”.
• Field champignon on the Green Russia website
• Field champignon on the website.
• Field champignon on MykoWeb: The Fungi of California.
• Field champignon on the First Nature website.
• Kuo, M. (2007, May). Agaricus arvensis: The horse mushroom. Retrieved from the MushroomExpert.Com Web site: http://www.mushroomexpert.com/agaricus_arvensis.html

Wikimedia Foundation. 2010.

Meadows and pastures

Outside the forest, mushrooms grow not only on roadsides, in ditches, bushes and hedges, but also in meadows, pastures, pastures and even cultivated fields.

Even a beginner will forget about all caution as soon as he sees white champignon caps in the green grass in a meadow where cows graze! True, his skepticism will soon return as soon as he sees that the dense and strong fruiting bodies, as soon as they are cut or touched, turn yellow. A beginner does not know the difference between meadow and sheep champignons, does not suspect either the red champignon or the dangerous white talkers, but they can grow on the same lawn.

The number of mushrooms found in meadows is significantly less than the number of forest mushrooms. But among them there are poisonous ones that can be confused with similar edible mushrooms. The table gives an idea of ​​this.

Mushrooms in industrial and residential areas

As already mentioned, mushrooms grow not only among pristine nature, they follow people into industrial and residential areas. Stories about how people cut champignons or raincoats for rich soup in their own front garden have not yet become utopian.

Indeed, under any pine or spruce, under any birch or walnut bush, the mushrooms that accompany these types of plants find suitable living conditions for themselves. If the soil under the trees is not loosened every two weeks, if fallen leaves and needles are not removed regularly, then myceliums have the opportunity to develop and spread. And then one fine day a luxurious boletus grows under the decorative birch trees near the garage!
Champignons are often found on pastures covered with lush grass.

This applies to all green areas inside cities. Even here, mushrooms can find the conditions they need to thrive! And above all, they grow in parks and cemeteries. The same champignons or raincoats may appear on a 100 square meter square, on the playing field of a sports ground, or in a green environment near an administrative building. And the fruiting bodies they form are no less impressive than those of those mushrooms that grow in meadows and pastures.

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

Other names:

• Common champignon
• Sidewalk champignon

Fruit body:

The cap is from 5 to 15 cm in diameter, white, silky-shiny, hemispherical for a long time, closed, then spread out, 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 the 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. It is similar to the sheep's and poisonous champignon, 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.