Champignons: types and varieties of Champignons are very popular and diverse. It is fragrant, tasty and nutritious mushrooms. Numerous types of champignons can be found in wild nature around the world. However, all varieties are quite easy to grow, which allows

5. Champignon Agaricus (Psalliota) campestris Agaricaceae is distributed throughout Europe, Asia and North. America. Champignon is the only mushroom that we still know how to breed successfully and profitably. Close to all significant European cities champignons

The Russian name for the mushroom champignon comes from French words champignon, simply meaning "mushroom". We all have long been accustomed to the fact that edible champignons are grown in special greenhouses, and therefore we consider this mushroom almost artificial. However, there are many types of champignons that grow naturally: in forests, but in meadows and pastures. They are no less tasty than those grown in artificial mycelium and certainly do not contain any additives.

On this page you will be able to get acquainted with the photo and description of the types of champignons growing in natural conditions: field, ordinary, two-ringed and Bernard.

What ordinary champignon mushrooms look like: photo and description

Common mushroom cap (Agaricus campestris) (diameter 6-16 cm): white or light brown, has the shape of a hemisphere, which eventually changes to almost prostrate. It is velvety to the touch, less often it can be with small scales.

As you can see in the photo of this type of champignon, the stem of the mushroom (height 4-11 cm) is the same color with a hat, straight and even, expanding closer to the base. In the middle part it has a noticeable wide white ring.

Records: change color from whitish to pinkish, and then light brown.

Pulp: white, but noticeably turns pink at the fracture site and when exposed to air.

According to its description, the common champignon is difficult to confuse with any other species, this fungus has no twins.

When growing: from the end of May to mid-October in the countries of Eurasia with temperate climate.

Where can I find: on fertilized soils of parks and gardens or in cemeteries. Making its way through asphalt and other hard surfaces, this type of champignon mushrooms can develop a stubborn pressure of seven atmospheres.

Eating: edible champignon mushrooms are used in cooking in almost any form, except for salting and pickling.

in the form of a tincture, which has a strong bactericidal effect. This remedy was considered very effective during epidemics of typhoid fever.

Other names: real champignon, pecheritsa (in Ukraine and Belarus).

Field champignon: description of appearance and photo

In 1762 field champignon(Agaricus arvensis) singled out in a separate group a professor at the Wittenberg and Tübingen universities Jacob Schaeffer - a botanist, ornithologist and entomologist.

In appearance, field champignon is slightly different from other species. Hat (diameter 7-22 cm): white, gray, cream or light ocher (in old mushrooms) with remnants of a bedspread. It has the shape of a small egg or bell, but over time becomes almost prostrate with a noticeable tubercle in the center. The edges of young mushrooms are wrapped inward, later becoming wavy. In dry weather, they can crack badly, due to which they become uneven and torn. It is smooth to the touch, in rare cases it can be with small scales. Stem (5-12 cm high): usually the same color as the cap, turns yellow when pressed, fibrous, cylindrical in shape and has a large two-layered ring. Often narrows from bottom to top. In young mushrooms, it is solid, but becomes hollow with time. Easily separated from the hat.

Records: they can be white-gray, brownish, with a mustard or purple tint, in old mushrooms they are dark brown or black.

Pulp: white or light yellow, very dense, turns yellow when cut and when exposed to air. Sweet in taste.

The description and photo of the field mushroom are similar to the description and photo of the pale toadstool (Amanita phalloides) and the yellow-skinned mushroom (Agaricus xanthodermus).

However, the pale grebe does not have an anise smell and has a single-layered ring on the stem. And the yellow-skinned champignon is distinguished by a strong medicinal smell of carbolic acid.

Field champignons grow from the end of May to the beginning of November in the northern regions of Russia.

Where can I find: in open spaces of forests, fields and pastures, can be found in mountainous areas, thickets of nettles or spruces. Large groups of field mushrooms sometimes form "witch rings".

Eating: both fresh and after any kind of processing. Very tasty mushroom, in many countries it is considered a delicacy.

Use in traditional medicine (data are not confirmed and have not been clinically tested!): in the form of an extract as an effective remedy for the treatment diabetes. Decoctions have long been used in the outback as an antidote for snake bites.

Important! Field champignons often accumulate heavy metals. Cadmium, copper and other elements in large doses can be hazardous to health. Try to collect mushrooms in an ecologically clean area.

The British call field champignon horse mushroom - "horse mushroom" because it often grows on horse manure.

Edible mushroom champignon Bernard

Bernard mushroom cap (Agaricus bernardii) (diameter 6-16 cm): white, gray or ashy, slightly convex or almost completely flat, sometimes with scales. Very fleshy, with the edges wrapped inside. In dry weather, it can be covered with thin cracks.

Leg (height 4-12 cm): has the shape of a cylinder.

Records: very frequent. Mushrooms are pale pink when young, becoming creamy brown over time.

Pulp: white, turning pink with age.

The photo and description of Bernard's champignon mushrooms resembles the description of two-ring champignons (Agaricus bitorquis) with a sour smell, a double ring. However, the cap of Agaricus bitorquis does not crack.

When growing: from the end of June to mid-October in almost all European countries.

Where can I find: on saline or sandy soils.

Eating: in any form.

Not applicable.

Important! Mushroom Bernard often grows along polluted roads and highways and strongly absorbs gasoline fumes and road dirt, so use only those mushrooms that are collected in environmentally friendly places.

Description of double-ringed champignon

Two-ring mushroom leg (Agaricus bitorquis) (height 4-12 cm): smooth, white, with a double ring.

Records: frequent, pinkish or light red.

Pulp: dense, on the cut and when interacting with air slowly but noticeably turns pink.

The mushroom got its name due to the characteristic double ring formed by the remains of the bedspread.

Hat (diameter 5-18 cm): off-white or light grey. Fleshy and thick, usually smooth to the touch and only in rare cases may be with small scales.

Application in traditional medicine: does not apply.

Important! Often, double-ringed mushrooms grow near busy highways and polluted roads, so they can accumulate harmful substances.

Other names: pavement champignon.

The description of the two-ring champignon mushroom is similar to the description of Bernard's champignon.

When growing: from the beginning of May to the end of September in the countries of the Eurasian continent with a temperate climate.

Where can I find: on fertilized soil of gardens and orchards, often in city parks, ditches and on roadsides.

Eating: in any form.

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

The Latin name for the mushroom is Agaricus xanthodermus.

Description of yellow-skinned champignon

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

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

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

Distribution of yellow-skinned champignons

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

Poisonousness of yellow-skinned champignons

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

How to distinguish yellow-skinned champignon from edible counterparts

The danger of yellow-skinned champignons is that in appearance they are very similar to edible champignons. A characteristic feature of the yellow-skinned champignon is yellow color, manifested by pressure on the pulp, as well as an unpleasant smell. Professional mushroom pickers can easily recognize poisonous champignon, but unknowingly beginners can put it in the basket.

Other mushrooms of this genus

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

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

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

Outwardly, curve champignon is very similar to pale grebe, but it can be distinguished due to its strong anise aroma and the formation of yellowish spots when pressed.

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

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

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

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

Flat cap mushrooms grow in autumn in mixed and deciduous forests, often forming "witch rings". In some sources, these mushrooms appear as inedible, while in others they are classified as slightly poisonous. They can cause gastrointestinal upset.

It is said that all mushrooms growing high in the mountains are edible. Poisonous mushrooms in this group are often confused with related edible species. Both fly agaric and pale grebe are deadly poisonous mushrooms. In the steppe and meadows, common mushrooms, or meadow mushrooms (Agaricus campestris), and large-spore mushrooms (Agaricus macrosporus) are more common.

To learn how to correctly distinguish edible types of champignons from false ones, you need to at least approximately know the place and time of their growth, as well as the main distinguishing features. On garden beds, roadsides, garden beds, two-ring mushrooms (Agaricus bitorquis) and two-spore mushrooms (Agaricus bisporus) usually grow. And places closer to trees (in plantings, squares, wastelands and cemeteries) are preferred by field mushroom (Agaricus arvensis).

Forest mushroom (Agaricus silvaticus) forms mycorrhiza mainly with spruce and usually grows in coniferous forests, but other species are found in both deciduous and mixed forest plantations. It should be noted that champignon does not always have the usual "store" look of champignon.

It is not true. Spring fly agaric grows just in the fields, moreover, often together with mushrooms. It is not true. Delicious champignon has pink plates, but poisonous tin entoloma also has them.

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

Amanita muscaria (strongly but not deadly poisonous mushroom)

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

As you know, old and wormy, soft and with traces of decomposition fruiting bodies of edible mushrooms contain toxic substances and are not recommended for consumption. Normal edible mushrooms growing in such places automatically become dangerous to human health and it is not recommended to collect them, and even more so to eat them. At a young age, his hat can have both hemispherical and bell-shaped (Sh. dark red), and even almost cylindrical (Sh. coppice) shape with edges wrapped inward.

Svinushka thin (deadly poisonous mushroom)

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

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

So, I repeat once again: never believe the "legends" regarding the possibility of determining the edibility of mushrooms unfamiliar to you. Deceptive and nice smell during the preparation of a mushroom dish - dishes from the poisonous pale grebe have been known to smell good during their preparation. So, most deadly poisonous mushrooms have a pleasant smell and taste. Please note!

They say that deadly poisonous mushrooms always have a ring on their stem. It is not true. But many poisonous mushrooms, for example, the ominous cobweb mountain ring does not have at all. It is said that mushrooms growing in the fields are not dangerous. And although it is called "spring", since it appears already at the beginning of spring, it continues to grow both in summer and in autumn. It is not true. There are few mushrooms in spring. But the terribly poisonous spring fly agaric and lines grow just in the spring.

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

It is not true. Without exception, all deadly poisonous mushrooms are harmless to snails and insects, whose body is in no way similar to a human one. It is said that the proximity of mushrooms to snake nests affects the content of poison in them. It is not true. A fungus is either poisonous or not, and the neighborhood of animals and plants has no effect on its chemical composition.

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

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

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

False champignons can be 100% determined using a thermal test: after immersion in boiling water, mushrooms and water become rich yellow, and the “chemical” smell is greatly enhanced. Of course, there is a ring on the legs of poisonous fly agarics, but it is also on the legs of delicious ones. edible mushrooms, for example, in the umbrella mushroom, champignon and butterdish. These poisonings are caused by fly agaric, volushki, false mushrooms, false champignons, satanic mushroom, dung beetle.

Probably, every person knows or heard about such a mushroom as champignon. Many love it and appreciate it for its pleasant smell and excellent taste. Thanks to the industrial cultivation of these mushrooms, we can enjoy them almost all year roundwithout fear for our health, because now you can buy them in any supermarket. But there are people who, in spite of everything, prefer "quiet hunting" to shopping in the store. In this case, they should be careful and attentive so as not to confuse the false champignon with the real one.

Types of champignons

To be calm, going on a "silent hunt", you should know what mushrooms are, where and at what time they grow. It will also be useful to know what a false champignon looks like in order to distinguish it from the real one. In general, more than a dozen species of these mushrooms are found in nature. So, for example, large-spore mushroom and common (or meadow) mushroom are most often found in the steppe or meadows. In the garden and in the garden, two-spore and two-ring species usually grow.

And near the trees you can find field mushrooms. These species grow from May to October. There are also forest species of these mushrooms. They are found from July to mid-October, they can grow both in deciduous and in. These include mushrooms dark red, coppice, August. And in there is, as a rule, a forest species that grows near spruces.

Mushrooms are false: how to distinguish from real ones?

Fans of "silent hunting" may be in danger, because among the edible mushrooms false champignons, such as flat-capped, reddish and yellow-skinned, can be caught. They usually appear from mid-summer. Most often they can be found in deciduous and mixed forests.

But such "twins" can also grow in fields, meadows, as well as in parks and near houses. Outwardly, they practically do not differ from their edible counterparts, but they have features that allow you to recognize false champignons among real ones. If you press on the pulp of such a mushroom, it will turn yellow, and on the cut at the base of the leg - bright yellow. After a while, the color will turn orange or even brown. For comparison: when you press the pulp, it turns red or pink. In addition, inedible specimens can be recognized by a specific smell. It is similar to the smell of drugs, iodine or carbolic acid. If you put it in boiling water, the water will immediately turn yellow, and bad smell will intensify.

What do false mushrooms look like?

More serious dangers may lie in wait for mushroom pickers, because young champignons are very similar to pale grebe and light fly agaric, which are very poisonous. These twins have a light color and outwardly differ little from edible mushrooms. But in real representatives, the plates darken with age, but in the fly agaric they always remain white. In addition, if you press the pulp of these mushrooms, it will not change its color, and their legs are always in the root "pots" - Volvos. You need to be very careful to see them, because they are almost invisible. Poisonous twins are found, as a rule, in coniferous and mixed forests, so they are most often confused with woodland champignon.

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

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Yellow-skinned champignon (Agaricus xanthodermrus), also known as yellow-skinned champignon or red-haired champignon, belongs to the class Agaricomycetes, the order Agarikovye, the Champignon family and the genus Champignon. It is a poisonous mushroom that causes indigestion, but, despite its poorly understood chemical composition, it is used in folk medicine.

• the hat is from 5 to 15 cm in diameter, at the beginning of growth it is distinguished by a spherical shape with edges bent inwards, then open-convex. The surface is whitish or light gray, sometimes with grayish-brown spots, dry and smooth, silky, the edges of the bedspread are visible.
• the stem reaches 1-2 cm in diameter and 6-10 cm in height. Cylindrical, slightly thickened below. Approximately in the middle of the leg is a double white ring.
• the flesh is white, turning yellow on the cut, with a predominance of a bright yellow color near the base of the leg. Red champignon is distinguished by the smell of ink or carbolic acid (sometimes it is also called pharmacy), which is not very noticeable in a fresh mushroom, but increases many times during heat treatment;
• the plates are quite thin, frequent, in young specimens they are white or with a shade of gray-pink, but as they approach ripening, they become chocolate-brown.

Spreading

The fungus appears from July to October in meadows, gardens, deciduous plantations and forests in Europe, North America, and Australia, where it has been introduced. It grows in groups, or "witch circles".

Similar species and how to distinguish from them

It is quite easy to distinguish red mushroom from edible mushroom (Agaricus campestris). The last one is different:

• lack of pharmacy smell, instead of it, a characteristic anise is felt;
• the color of the pulp, which slowly turns pink at the site of the cut.

The champignon is distinguished by the slow coloring of the white pulp into an orchid-yellow color.

Signs of poisoning and first aid

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

• gastric lavage by irritating the root of the tongue to induce vomiting, after drinking before that up to 1.5 liters of a weak solution of potassium permanganate;
• the use of large doses of sorbents in the calculation of 0.5-1 g per kg of human weight;
• to prevent circulatory disorders, apply heat to the abdomen and legs;
• drinking strong tea or water.

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

(Agaricus xanthodermus)

Red mushroom is a poisonous mushroom with a special smell.

Habitats:

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

Features:

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

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

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

Spore powder brown or chocolate color.

The leg is cylindrical in shape, swollen from below, has a membranous ring, hollow, white in color. It grows up to 6-10 cm long and 1-2 cm wide.

Toxic toxins and signs of poisoning:

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

Often confused:

The most important distinguishing feature of this poisonous mushroom from its edible relatives is its smell of carbolic acid (the so-called pharmacy smell). Therefore, it is imperative to keep this feature in mind. All types of edible champignons have a pleasant smell.

Meadow or common mushroom (Agaricus campestris), pecheritsa, cow mushroom, dung beetle, stove.

Hat.
The cap of the meadow champignon (Agaricus campestris), as a rule, grows up to 9 cm in diameter, but mushrooms are also found with a cap with a diameter of 15 cm. In young champignons, it is hemispherical, with the edges strongly bent inward. As the champignon grows, the cap becomes more and more flat, but still retains a bulge. Often small scales form in the center of the cap.
The color of the cap is most often white or whitish-gray, however, it can be yellow-brown, brownish-brown, and pinkish-gray. The surface of the meadow champignon cap is dry, silky.

In meadow champignon, the plates are wide, frequent, free, at a young age of the fungus they are pink, then chocolate brown or chocolate brown.

Leg.
The height of the leg of meadow champignon reaches 10 cm, and the thickness can be up to 3 cm. The leg of the fungus is straight, even, sometimes slightly expanded at the base, even swollen, inside is solid, fibrous, has a white or yellowish color.
In young meadow champignons, the stem is connected to the edges of the cap with a white veil, which subsequently disintegrates, but remains on the stem of the mushroom in the form of a distinguishable white leathery ring. In old mushrooms, the ring may disappear almost completely.

Pulp.
The pulp of the mushroom is white, thick, dense. On a cut or a break, it changes color from white to pinkish, which is a distinctive feature of meadow champignon. Another mushroom has a characteristic, pleasant smell of anise and mushroom taste.

Where to looking for.
Meadow or common mushroom (Agaricus campestris) grows from May to October . The fungus should be looked for on soils rich in humus: in pastures, pastures, in fields, near housing, in vegetable gardens, in parks, in gardens. The mushroom grows, as a rule, in groups, it can form witch circles.

Eating.

Edible mushroom of the second category. AT European countries considered a delicacy mushroom.

Meadow mushroom can be boiled, fried, dried, marinated.

Champignons are mushrooms that belong to the class Agaricomycetes, the order Agariaceae, the champignon family, the genus champignon ( Agaricus).

Champignon - description and characteristics

Champignon caps have a massive appearance. In a small mushroom, the hat is rounded, but as it grows, it straightens and becomes flatter, reaching a diameter of 10 cm. Depending on the species, the color of the hat can be either white or brown, sometimes even brown. Its surface is not only smooth, but also with hard scales. Spore plates change color over time from white to almost black.

Champignon mushrooms have white flesh with a yellowish or reddish tint and a pronounced "mushroom" or anise flavor. Smooth dense legs of champignons with the remains of a private bedspread have two-layer or single-layer rings.

Types of champignons, names and photos

There are about 200 various kinds mushrooms, which can be edible, conditionally edible, inedible or even poisonous. Below is a description of several varieties.

Edible champignons

• Common champignon (true champignon, meadow champignon, pecheritsa) ( Agaricus campestris)

edible mushroom that grows in Central, Western and of Eastern Europe, as well as in the Asian part of the Eurasian continent in countries with a temperate continental climate. Under natural conditions, it can grow in park areas, near human habitats, in gardens and orchards. Can form communities in the form of circles, sometimes quite big size. Common champignon is a mushroom whose height rarely exceeds 10 cm. White color, sometimes with a brown tint, can reach 8-15 cm in diameter. In a young fungus, it has a hemispherical shape with edges strongly bent inward. As the mushroom ages, the champignon cap straightens and becomes flat with a silky or finely scaly surface and convex central part. The flesh of the fungus is white, slightly turning pink when cut or broken (although according to some encyclopedias, the color does not change when cut). The hymenophore plates are painted white, but as they age, they become pink, and then dark brown or purple. The leg is usually even, up to 2 cm in diameter, has a slight thickening near the base and a wide ring located closer to the middle. It does not differ in color from the hat. Common champignon bears fruit from late spring (May) to mid-autumn (October).

• Forest champignon ( Agaricus silvaticus)

is an inhabitant of mixed and coniferous forests of Russia, Belarus, Poland, Germany, France and other countries with a temperate climate. In deciduous forests occurs in isolated cases. The people also have other names: a blessing or a cap. Often grows near anthills and forms large clusters. For young mushrooms of this species, a hat is characteristic, which has an ovoid-bell-shaped shape. As it matures, the cap opens and becomes flat-prostrate with a maximum diameter of 7-10 cm. Its surface is painted in brown-brown tones with a rusty tint and covered with dark-colored scales. The white pulp of the cap of the forest champignon acquires a reddish hue from contact with air (cut or broken). The hymenophore plates located on its lower part change color from white to dark brown as the fungus grows. The height of a cylindrical leg with a slight thickening at the base does not exceed 6 cm with a diameter of up to 1.5 cm. Forest champignon bears fruit from mid-summer (July) to the first frost (October). Widely used for culinary purposes.

• Field champignon (paving champignon) ( Agaricus arvensis)

grows in open spaces, on soils richly covered with herbaceous vegetation. It occurs in forest clearings, forest clearings, in park areas. Near deciduous trees practically does not grow, but can form mycorrhiza with spruce. This type of champignon is widespread in Russia and in Europe with a temperate climate. It can grow both on plains and in mountainous areas. The fleshy cap of young champignons is shaped like a bell with edges tucked inward and a veil that covers the hymenophore plates. Over time, it straightens and becomes almost flat, although a small tubercle may remain in the center. Its surface is smooth, silky or covered with yellow or brownish fibrous scales. The champignon cap, whose diameter ranges from 8 to 20 cm, is painted in white or cream tones, but as the mushroom ages, it acquires ocher shades. dense pulp fruiting body painted white, but turns yellow when broken or cut. As the mushroom matures, it becomes softer. A characteristic feature of this type of champignon is a pleasant anise or almond aroma. The hymenophore plates, located on the bottom of the cap, change color from gray or white to mustard, chocolate or brown-violet as the mushroom grows. The leg of field mushrooms does not exceed 10 cm in height with a diameter of not more than 1.5 cm. There is a slight thickening at the base. The color of the stem does not differ from the color of the cap. Active fruiting begins at the end of May and ends in mid-November. Field champignons should be collected carefully, as they have an outward resemblance to poisonous mushrooms, pale grebe and yellow-skinned champignon.

• Woodland champignon (thin champignon) ( Agaricus silvicola)

edible mushroom, naturally distributed in coniferous and deciduous forests of Europe and Russia, including the territories of Eastern and Western Siberia, as well as the Far East and Primorsky Krai. Most often forms mycorrhiza with spruce and beech. Found in both small and large groups. In young champignons, the cap has an ovoid shape, which, as the fungus ripens, straightens and takes the form of a flat disk, the diameter of which can reach 10 cm. Its smooth, silky surface, painted in white or cream tones, gradually acquires a grayish or light brown color. When touched, the hat is covered with lemon-yellow spots. This type of champignon is characterized by a change in the color of the pulp on the cut from white to ocher-yellow and the presence of a pronounced anise aroma. The plates located on the lower part of the cap are quite wide and often located. As the fungus grows, their color changes from pure white or grayish to pink or brown (sometimes with a white border). In some mushrooms, the plates can even acquire the color of dark chocolate. The slender leg of champignon, 8 to 12 cm high, with a slight thickening at the base, has dense fibrous pulp in young mushrooms, with age the leg becomes hollow. The period of mass fruiting of coppice champignons begins in mid-June and ends at the end of September.

• Dark red champignon ( Agaricus haemorrhoidarius)

refers to a rather rare species that forms small clusters in light deciduous forests, and grows under fallen leaves. Caps of young mushrooms have a convex or conical shape with a blunt top. As the champignon reaches maturity, they become flat, and the smooth skin that covers them and is colored brown-brown cracks and acquires a fibrous-scaly texture. The maximum diameter of the cap of dark red champignon does not exceed 12 cm. Its white flesh, which has a slightly sour smell, acquires a rich red color on a break or cut. Often located pinkish hymenophore plates do not fuse with the stem and can turn red when touched. Cylindrical, slightly thickened at the base, the leg has a height of 8 to 10 cm and is painted in light gray tones. Below the ring left after the rupture of the bedspread, its surface is covered with scales. Fruits champignon dark red in summer and early autumn. It is used in cooking for the preparation of first and second courses.

• Champignon double-spored, or garden ( he is royal champignon, brown champignon) ( Agaricus bisporus)

distributed both in natural conditions and as an artificially cultivated species. In nature, two of the three varieties of Agaricus bisporus occur, growing in temperate European countries on soil devoid of grass cover. They can be found in gardens, on compost heaps, in vegetable gardens, occasionally in forests. Garden champignons are artificially grown in France, the Netherlands, Poland, the United States of America, England and the countries of the Asian region, where the leaders are Taiwan, China and South Korea. The rounded dense cap of young champignons has curved edges, on which the remains of a veil covering the hymenophore plates are often visible. Its smooth or slightly scaly surface is brown or white (found both naturally and cultivated) and cream (artificially propagated). The diameter of the caps of adult mushrooms can reach 8 cm. The flesh of a dense fruiting body is white, has a pleasant, pronounced mushroom aroma, changing color to pink or pale red at a break or cut. The plates of the hymenophore change color from pink to dark brown, sometimes with a violet tint, as the two-spored champignon ages. A rather thick cylindrical stem, no more than 10 cm high, with a smooth surface, may taper slightly towards the base. Its color does not differ from the color of the cap, but brownish spots may be present on it. Under natural conditions, garden champignons bear fruit from late spring to early October, and artificially cultivated species yield all year round.

• August champignon ( Agaricus augustus)

edible mushroom of the third category, belongs to rather rare species and is found in European countries with a temperate climate. It is an inhabitant of coniferous or deciduous forests, as well as city parks. Forms numerous groups that often grow near anthills. Like all champignons, mushroom caps of this species at the beginning of development have a spherical shape, which is replaced by a flattened one as it matures. However, for the August champignon, a characteristic feature is the presence of numerous orange-brown scales on the brown surface of the cap. The size of the cap of an adult mushroom does not exceed 15 cm in diameter. The dense pulp of white color has pleasant almond aroma. On the cut, under the influence of air, its color is replaced by yellow or brownish. The hymenophore plates are free and do not run down the stem. Their color gradually changes from light pink to brown-black with age. The height of a dense, strong, hollow stem inside does not exceed 10 cm. Its surface is covered with small yellow-brown scales, changing below the ring left after the rupture of the general integument to yellow. August champignons grow from mid-August to mid-October.

• Champignon Curve ( Agaricus abruptibulbus)

is a typical inhabitant of coniferous forests, where it forms stable mycorrhiza with pines, although symbiosis with spruces occurs. It has a second name - distinctly nodule. In the process of aging, the appearance of the cap goes through successive transformations from ovoid through wide-conical to flat shape. When pressed on the surface of the fibrous skin of a white or cream color, spots of yellow with a lemon tint appear. The maximum diameter of the cap of an adult mushroom does not exceed 12 cm. The dense pulp is white in color and has a persistent aroma of almonds or anise. The whitish plates of the hymenophore become black-brown with red spots as the fungus ages. A long, rather thin leg is hollow inside, slightly thickens closer to the ground surface. Above the site of thickening is almost always curved. The remains of the bedspreads, forming a ring, can be covered with small scales on the inside. Curve champignon bears fruit throughout the summer and ends the season in late autumn.

poisonous champignons

• Red champignon (yellow-skinned champignon, yellowing) ( Agaricus xanthodermus)

this is poisonous mushroom, which grows almost all over the world, from the United States of America to Australia. It occurs in deciduous or mixed forests, city parks, protective forest plantations, private and agro-industrial gardens, wet meadows and grassy fields. The hat of poisonous champignon, resembling a bell in appearance with edges slightly bent inward, can reach 15 cm in diameter. Its smooth, dry surface, painted in light brown or white, acquires a pronounced yellow tint when pressed. As it ages, its edges may crack. The pulp of the fruiting body has different colors. The flesh of the cap is light brown, acquiring a yellow color at the point of fusion with the stem, which turns into orange or yellow-orange at the base of the stem. A characteristic feature of the red champignon is a specific phenolic smell, which intensifies many times during heat treatment mushroom. The hymenophore plates change color as they mature and turn from white to brown. Poisonous yellow-skinned champignons begin to bear fruit in early July and finish in early October.

• Möller mushroom, or motley champignon ( Agaricus moelleri)

sometimes also called a flathead. This is a rare poisonous mushroom, common in the countries of the northern hemisphere with a temperate climate. It grows on fertile fertile soils rich in humus. Occurs in groups or rings in urban plantations and forests of any type. Flat or slightly convex white hat, whose dimensions range from 5 to 14 cm, is covered with small scales, the color of which varies from gray with a brown tint to sooty black. The white flesh of the variegated champignon has a sharp, unpleasant odor, quickly turns brown when broken. The pinkish plates of the hymenophore become brown with age, resembling in color milk chocolate. The swollen base of the leg turns yellow. Variegated champignons begin to appear on the surface of the soil at the end of summer and bear fruit until late autumn, until frost.

• California champignon (Agaricus californicus )

a poisonous mushroom that is typical endemic to the state of California in the United States, where it grows freely in all gardens, on city and backyard lawns and in numerous forests. A small thin hat of an adult mushroom is painted in whitish or light brown tones, with a clear metallic sheen. Its surface can be either smooth or covered with scales. A characteristic feature of poisonous California mushrooms is the preservation of the color of the pulp on the cut and a sharp aroma reminiscent of the smell of phenolic compounds. Hymenophore lamellar structure changes its color as the mushroom ages from white to chocolate brown. The surface of the curved stem does not differ in color from the color of the cap, but, unlike it, does not have scales.

Where do mushrooms grow?

You can meet these mushrooms almost throughout the globe, excluding the regions of the far north and deserts. Mushrooms grow in the forest on the bark of decaying trees, in meadows and fields, near human habitation. Here they often form large ring-shaped colonies called "witch circles". Representatives of this family can be found even in the vastness of Australia and hot Africa.

Growing champignons in the country or at home: step by step instructions

Thanks to its taste, champignon is a welcome guest in the human diet, so the cultivation of champignons at home, in the country or in the basement has become widespread. There are not so many conditions and methods for growing champignons. These mushrooms love moisture and coolness, so they can be grown both in open ground and in greenhouses or greenhouses. However, the cultivation of champignons is most beneficial in darkened and damp basements, in which special climatic conditions allowing you to harvest all year round.

Substrate for growing champignons

As the soil, a nutrient substrate is used, consisting of straw and manure. After harvesting several crops, the waste material can be used as fertilizer for agricultural areas. By the way, the preparation of the substrate is the most responsible and difficult stage in the technology of growing champignons. Indeed, from growth medium the result depends.

The substrate is a soil mixture containing nutrients, the main component of which is compost.

To prepare compost for growing mushrooms, you will need:

• 20-25% fresh, well-dried, mold-free straw (preferably wheat or winter rye)
• 75-80% horse (ideally) or cow manure.

Compost for growing champignons: preparation steps

1. For 1 sq. m. of the plot, which is reserved for a mushroom plantation, requires 30 kg of pre-moistened straw and 15 kg of manure.
2. Each component is laid in several layers (3-4 layers) and a substrate is formed. The straw is moistened and fertilized with manure "layer".
3. A week later, 6-7 kg of gypsum (or alabaster) is added to the substrate, and all layers are thoroughly mixed.
4. Re-mixing should be done after 4 days and, if necessary, re-moisten the mixture. Then 2 kg of superphosphate and 5 kg of crushed chalk are added. With a time interval of 4 days, two more mixing of the components occurs.
5. After 3-4 weeks from the moment of formation, the compost for growing mushrooms is considered ready.

Champignon cultivation technology

For sowing, laboratory mycelium of champignons is required. There are two types of mycelium: grain and compost. You can buy champignon mycelium in any thematic store or in specialized "mushroom farms".

Methods for sowing mycelium depend on the place that was chosen for planting mushrooms. The sowing process itself is not complicated at all. The mycelium in a checkerboard pattern is deepened into the substrate by 4-7 cm. There should be gaps of about 20 cm between the sowing areas.

It is very important to maintain an optimal level of humidity in the room during the ripening period. After about a week, the soil must be covered with a cover mixture, which is made from chalk and peat (1: 9).

After 5 days in the room, it is necessary to lower the temperature to 13-17 ° C.

Definitely requires regular watering of the soil, and the room needs daily ventilation.

How to harvest champignons?

Mushrooms ripen unevenly, within 3 months. You need to collect them, gently twisting them with your fingers so as not to damage the "relatives" growing in the neighborhood. When the entire harvest of champignons is harvested, it is important to carefully treat the room with a disinfectant.

Useful properties of champignons

Champignon mushroom is a real pantry of trace elements of potassium, calcium and phosphorus, as well as B vitamins. As a dietary product, it has no equal, allowing you to get the right nutrients and not overloading the body with calories. In cooking, this delicious mushroom is used to prepare all kinds of dishes in different ways: champignons are fried, stewed, marinated, dried.

In cosmetology, champignon mushrooms are used as face masks, as they have a beneficial effect on the skin.

Champignon is widely used in medicine. Its use is beneficial for diabetic patients. The special substances contained in the fungus contribute to the destruction of cholesterol plaques, prevent the occurrence of atherosclerosis and heart attack, and lecithin, which is also present in the fungus, improves the condition of the nervous system.

Mushrooms champignons begin to collect in early summer and finish at the end of October. It is better to use only young mushrooms, as the old ones do not bring any benefit. handle harvested champignons needed in the next few hours after collection.

• Mushrooms can be eaten even raw;
• Raw white mushrooms taste like nuts;
• The birthplace of the cultural cultivation of these mushrooms is Italy.
• Since the 17th century, for the monarchs of Europe, champignon mushrooms have been grown in basements.