Field mushrooms. Champignons Application of meadow champignon

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

Other names:

• Common champignon
• Sidewalk champignon

Fruit body:

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

Season and place:

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

Widely distributed and grows abundantly in soil, mainly on 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.

Similarities:

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

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

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

Grade:

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

Field champignon (Agaricus arvensis) considered one of the most delicious champignons perhaps because of the peculiar smell of anise, and perhaps because of its taste. From the end of May to the end of September, this type of champignon grows in open spaces in places where there is practically no grass. 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.

Field champignon looks like pale grebe. 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

Meadows and pasture areas are inferior in terms of the number of mushrooms compared to forests. However, meadow mushrooms also grow in sufficient quantities, so if there are no forest area, in summer and autumn you can go to quiet hunt straight to the meadow.

Distribution area: Saratov, Samara, Lipetsk and Lugansk regions

The branch of science about mushrooms that studies their geographical distribution is called mycogeography and allows you to determine the places and areas where there are the most forest and meadow mushrooms, on the territory of each region.

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

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

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

Meadow honey mushrooms: delicious mushrooms (video)

Poisonous mushrooms: description and names

This category includes pigweed or hoofed grass, which often grow in pastures, which is how they got their second name. Also classified as poisonous are the less common mushrooms presented in the table.

Edible field mushrooms

The ones that most often grow in meadows include meadow mushrooms or meadow mushrooms, champignons and rows. Somewhat less common are the white whale, the white one, and the white one, usually near groves and forests. Most species of meadow mushrooms do not differ in nutritional value And taste qualities from their brethren gathered in the forest.

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

Fried mushrooms: recipe (video)

or real champignon, sheep's

- edible mushroom

✎ Affiliation and generic characteristics

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

✎ Similar species and nutritional value

Field champignon outwardly very similar to many species from the numerous champignon family, for example:
- meadow champignon (lat. Agaricus campestris) - a fellow field champignon, but it grows among grass on humus-rich soil in gardens and parks, or in pastures that are abundantly overgrown 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 everything does not turn yellow when pressed fruiting body mushroom

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 is 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 throughout temperate zone middle zone Russia (both in its European and Asian parts), in the Urals, in Siberia, in Far East, in the mountains or foothills of the 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.