Field species of mushrooms. Champignons Champignon bisporus mushroom and its photo

Champignon has been one of the most popular mushrooms since ancient times due to its excellent taste and prevalence in different parts of the world. Meadow champignons (also commonly known as “pecheritsa”) grow well not only in open lawns or near farms, but also at home, just in the garden or in the country. You can use them to prepare many delicious restaurant and simple homemade dishes, use them for various preparations and even in folk medicine.

Description

As the meadow champignon grows, the shape of its cap changes. In the youngest, it is spherical, then hemispherical, with curved edges, then convex-spread and, finally, flat. The hymenophore is lamellar. The plates at the bottom of the cap have a smooth edge, they are thin and often located.

Their color varies from snow-white to black with a purple tint, depending on the degree of maturity of the fetal body. The spore powder has a dark, almost black color. The length of the leg is from 3 to 10 cm, and its diameter does not exceed 1-2 cm. The skirt (ring) is white, thin and wide, but in an adult mushroom it disappears.

Appearance

The cap of the pecheritsa is white, smooth, uniform and silky to the touch. Very often in adult specimens it is covered with gray-brown scales. The leg is cylindrical in shape, mainly widening at the base. The stem is also white, but it happens that the bottom of the mushroom acquires a brown tint (this is a normal variant), smooth to the touch, without roughness.

Meadow champignon has dense, fleshy, but not at all juicy, snow-white flesh with a distinct “mushroom” smell. At the site of the cut or break, it turns pink under the influence of oxygen.

Video: Meadow champignon

Changes during the growth period

During the growth process, all parts of the fungus undergo metamorphosis. Many of them are visible to the naked eye:

• during the period of intensive growth, the pecheritsa leg becomes denser;
• the structure of the pulp becomes more dense;
• the skin on the cap becomes yellow or pink;
• the cap becomes harder and less silky to the touch;
• the hymenophore turns red-brown.

Place of distribution

The active growth phase of meadow pecheritsa begins at the end of spring and continues until the end of September. In the warm autumn, “silent hunting” can be done until the first frost. The highest yield is observed in the summer. This mushroom is not very picky about conditions and can be found in many places with rich humus soil:

• on pastures for cows and horses;
• near farms;
• in summer cottages and garden plots;
• in the meadows;
• in city parks and squares;
• in ditches near fields.

Edibility

The absolute safety of pecheritsa is a myth. Even people who consider themselves experienced and competent mushroom pickers should be extremely careful, since even those mushrooms that are considered edible are only conditionally harmless. Overripe, worm-eaten, damaged or overly soft fruit bodies accumulate carcinogens and heavy metals, which can cause irreparable harm to health.

Important! You cannot collect or eat mushrooms growing in abandoned landfills, in industrial areas, near roads and wastewater treatment plants. Everything that grows in such an area actively absorbs toxic compounds in high concentrations and can cause serious diseases.

An indicator of the edibility of pecheritsa can be considered a change in the color of the pulp at the break. For safe mushrooms it should turn pink. There are also types of champignons in which the cut area turns red (two-ringed, forest, large-spored) or turns yellow (field and coppice). Mushrooms with a yellowing fracture are considered edible, but experts recommend not to eat them often or in large quantities - they contain cadmium and other heavy metals in microdoses, but, accumulated in the body, they can provoke various ailments.

False and inedible doubles

Despite the abundance of printed publications and detailed descriptions and photographs of poisonous and edible mushrooms on the Internet, more than a dozen cases of poisoning occur every year. Not all of them end in a successful recovery. This is because some species are very similar to each other, and it is vital to recognize them accurately.

There are types of mushrooms (for example, yellow-skinned or flat-capped) that are commonly called “false” champignons. Their use is not fatal, but quite dangerous. Outwardly, they are similar to ordinary pecheritsa, but have a number of differences:

• the pulp turns yellow when pressed;
• when the leg is cut, it becomes bright yellow, and after prolonged contact with air - orange;
• have a peculiar “pharmacy” smell (edible fruiting bodies are characterized by an anise or almond aroma);
• If poisonous mushrooms are thrown into boiling water, they turn yellow, coloring the water, and the unpleasant odor intensifies. In a matter of seconds, the yellowness and unpleasant odor disappear, but the toxic substances do not disappear.

Important! The aforementioned “pharmacy” aroma of poisonous mushrooms is associated with iodine, phenolic or carbolic acid odors.

It happens that inexperienced mushroom pickers mistake such deadly poisonous varieties of mushrooms as pale toadstool and light fly agaric for young meadow champignons. Outwardly, they are very similar, and their distribution area coincides. It is very important to be as careful as possible and know how to avoid becoming a victim of poisoning. Unlike pecheritsa, the color of the plates of toadstools and fly agarics does not change as they grow - they are always snow-white, just like the flesh when broken (cut) and pressed.

A distinctive feature of fly agarics is their unpleasant smell, so it is a little easier to recognize them in time. The pale grebe is more insidious in this regard: toxicity cannot be determined by color, taste, or smell. In addition, symptoms of poisoning appear when it is no longer possible to save the victim. One such specimen will be enough to poison several people.

Video: How not to confuse mushrooms with toadstool

Application of meadow champignon

Thanks to their excellent taste, availability and high content of nutrients, pecheritsa have found their use not only in cooking, but also in folk medicine. The calorie content of raw meadow champignon is 27 kcal/100 grams. It contains a number of important vitamins and microelements:

• B vitamins;
• vitamins of group E;
• vitamins of the PP group;
• phosphorus;
• calcium;
• zinc;
• potassium;
• iron;
• manganese;
• copper;
• more than 20 amino acids.

Despite all the benefits of pecheritsa, doctors recommend refraining from consuming them for children under 12 years of age, women during pregnancy and lactation, as well as people suffering from acute or chronic gastrointestinal diseases. This is due to the high content of chitin, the digestion of which is difficult for the digestive system. In addition, experts recommend choosing mushrooms in stores rather than collecting them in places with questionable environmental background.

Did you know? The level of B vitamins in meadow champignons is higher than in young vegetables, and phosphorus- more than in seafood.

In cooking

The topic of using meadow champignon in cooking can be discussed endlessly. This mushroom is great for preparing various dishes, pickling, drying, and even eating raw. Regardless of the chosen cooking method, the pecheritsa must be thoroughly washed. It is not recommended to soak them in water - they will lose their aroma and dense texture. It is necessary to begin heat treatment immediately after cutting, since the product quickly darkens.
V The most common ways to use mushrooms in the kitchen are:

1. Cooking. It is recommended to boil self-harvested meadow champignons before frying or stewing for 10 minutes in water with the addition of salt (to taste), citric acid (on the tip of a knife), and bay leaves (several pieces each).
   
2. Pickling. Pickled pecheritsa can be rolled into jars for the winter or eaten a couple of hours after cooking. The process is simple and not troublesome, and the result is beyond praise. When canning pickled mushrooms, it is imperative to sterilize the jars. This contributes to a long shelf life of the product and prevents the occurrence of deadly botulism.
   
3. Freezing. Housewives put champignons in the freezer in different forms: whole, sliced, boiled, fried, and even straight with broth. There is no need to defrost before cooking.
   
4. Extinguishing. They are prepared very quickly and simply, but the result will not leave anyone indifferent. You need to cut the pre-washed prepared mushrooms into slices and fry them in a frying pan without oil until the moisture evaporates. Then you need to add vegetable oil until golden brown. At the end, add sour cream, salt and simmer for another couple of minutes.
   
5. Besides, fried, raw and pickled mushrooms often used for preparing various roasts and other gourmet, festive and everyday dishes.
   

In folk medicine

• Few people know that meadow champignon can be safely used not only for preparing culinary delights, but also for the treatment of many diseases:
• the minimal amount of fats and carbohydrates and the ability of pecheritsa to lower blood glucose levels make it a real boon for diabetics;
• this low-calorie product with a high protein content is recommended for use by everyone who wants to lose weight;
• experts advise using champignons for tracheitis, bronchitis, asthma and other respiratory problems, as they have a mild expectorant and bronchodilator effect;
• perfect for adherents of a salt-free diet due to its minimal sodium content;
• Lysine and arginine contained in the composition help improve brain activity and memory;
• help cope with ulcers, symptoms of psoriasis and eczema, purulent wounds;
• have proven effectiveness in the treatment of mumps, typhoid, tuberculosis;
• dried pecheritsy will help resist peptic ulcers and hepatitis;
• The oil extract copes well with purulent skin lesions and psoriasis.

Oil extract is a unique remedy for the treatment of various skin diseases (psoriasis, purulent wounds, etc.). Preparing such medicine at home does not require much time, effort or special skills. Step-by-step cooking instructions:

1. Take fresh champignons (do not wash!), cut them into small pieces of arbitrary shape (cubes, sticks), fill a glass jar to the top and pour in olive oil so that it completely covers the mushrooms.
2. Close the lid and place the future oil extract in the refrigerator for 4 hours.
3. Next, the jar should be placed in a water bath for 1 hour, after which its contents should be filtered.
4. If desired, the pecheritsa can be seasoned with spices and eaten, and the resulting oil extract (stored in the refrigerator) can be used to treat skin diseases, lubricating the affected areas 2 times a day until recovery.

As you can see, the range of uses for meadow champignon is very wide. The main thing is to take a responsible approach to the place and quality of the “silent hunt”. People who love mushrooms, but are not confident in their knowledge about them, are advised to buy mushrooms in stores and not eat those collected themselves. Mushrooms grown in industrial conditions will delight you not only with impeccable taste and aroma, but will also benefit your health.

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 of the field champignon is that it differs markedly 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 the 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.

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.

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.

A characteristic feature is the 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. It is found everywhere within the temperate 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 manufacturing plants can accumulate copper and cadmium, which can have negative health consequences.

• 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 dish. 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.