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

Hat.
The cap of the meadow champignon (Agaricus campestris), as a rule, grows up to 9 cm in diameter, but there are mushrooms with a cap with a diameter of 15 cm. In young champignons, it is hemispherical, with the edges strongly curved inward. As the champignon grows, the cap becomes flatter and flatter, but still retains its convexity. 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, or pinkish-gray. The surface of the meadow champignon cap is dry and silky.

The meadow champignon has wide, frequent, loose plates; when the mushroom is young, it turns pink, then chocolate-brown or chocolate-brown.

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

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

Where to look.
Meadow or common champignon (Agaricus campestris) grows from May to October . The mushroom should be looked for in humus-rich soils: in pastures, pastures, fields, near homes, in vegetable gardens, parks, orchards. The mushroom usually grows in groups and can form witch circles.

Eating.

Edible mushroom of the second category. IN European countries considered a delicious mushroom.

Meadow champignon can be boiled, fried, dried, or pickled.

Not long ago we shared with readers of the Gardener magazine our successful experience of growing oyster mushrooms on stumps. And they really thought that oyster mushrooms were the easiest to grow. But it turned out that there are mushrooms whose mycelium can be simply sown in a garden bed and reap a harvest. In this case, you do not need to look for logs or make cuts. This mushroom is called meadow champignon. Even a child can grow it.

The mushroom bed is arranged in a shady or semi-shady place. You need to prepare some rotted cow manure and use fresh mushroom mycelium on wheat or oats.

We diligently followed the technology for growing champignons given in the instructions. We chose a shady place under the nut, made several holes 50 cm long, 30 cm wide, and about 15 cm deep.

A layer of rotted cow dung was poured into the bottom of each hole and lightly covered with soil. Then the mycelium of meadow champignon was scattered evenly in a thin layer over the surface and covered with earth. Each hole was watered generously. The edges of the holes were marked with white plastic sticks. The mushrooms were sown in early April, so the harvest was expected in 2-2.5 months (late May - early June).

The holes were watered twice, and once during this time it rained and also moistened the crops.

And on May 28 we discovered the first champignons, 2-3 in each hole. At first the mushrooms were small, the size of a small button, but after two days they became quite large, suitable for consumption.

We didn’t cut them, but pulled them out so that the mushroom stems, remaining in the ground, would not rot. This does not harm the mycelium in any way, because it does not have a root system. We pulled out some mushrooms, while others immediately appeared, and this continued until late autumn. You just need to make sure that the holes do not dry out and water them on time (we use a garden watering can for this).

You can sow champignon mycelium all season - from spring until late autumn. After the mushrooms started growing, we sowed another small plot with mycelium. I think that this is not the limit.

The mycelium bears fruit very abundantly in spring and autumn, but in the summer heat fruiting decreases.

We do not fertilize the mushroom holes with anything. The humus that was added during sowing is enough for the season. And here late autumn You need to pour humus on top of each hole again (5 cm layer).

There is no need to insulate the mycelium; it can withstand quite low temperatures and, awakening in the spring, delight with a bountiful harvest. The mycelium of the meadow champignon lives for 8-10 years, growing slightly every year.

If you are a mushroom lover and our experience has inspired you, feel free to get down to business.

And if you have any questions, call or write to us, we will help you and give you the necessary advice.

Probably every person knows or has heard about a mushroom called champignon. Many people love and appreciate it for its pleasant smell and excellent taste. Thanks to the industrial cultivation of these mushrooms, we can enjoy them practically all year round, without fear for your health, because now you can buy them in any supermarket.

But there are people who, no matter what, prefer “silent hunting” to shopping in a store. In this case, they should be careful and attentive so as not to confuse a false champignon with a real one.

Types of champignons

To be calm when going on a “quiet hunt”, you should know what kind of champignons there are, where and at what time they grow. It would 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-spored and common (or meadow) champignons are most often found in the steppe or meadows. Two-spore and two-ringed species usually grow in the vegetable garden and garden.

And near the trees you can find field champignon. These species grow from May to October. There are also forest species these mushrooms. They are found from July to mid-October and can grow in both deciduous and non-deciduous varieties. These include dark red, coppice, and August champignons. As a rule, it is a forest species that grows near spruce trees.

False champignons: how to distinguish them from real ones?

Fans of “silent hunting” may be in danger, because among the edible ones there may be false ones, such as flat-capped, red-skinned and yellow-skinned. They usually appear from mid-summer. Most often they can be found in deciduous and mixed forests.

But such “doubles” can also grow in fields, meadows, as well as in parks and near houses. Outwardly, they are practically no different from their edible counterparts, but they have features that make it possible to recognize false champignons among real ones. If you press on the flesh of such a mushroom, it will turn yellow, and when cut at the base of the stem, it will turn bright yellow. After some time, the color will turn orange or even brown. For comparison: when you press on the flesh, it turns red or pink. In addition, inedible specimens can be recognized by their specific smell. It smells like medicine, 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 champignons look like?

Mushroom pickers may also face more serious dangers, because young champignons are very similar to pale grebe and light fly agaric, which are very poisonous. These doubles have a light color and differ little in appearance from But in real representatives, the plates darken with age, but in the fly agaric they always remain white. In addition, if you press on the flesh of these mushrooms, it will not change its color, and their legs are always in the root “pots” - volvas. You need to be very careful to see them, because they are almost invisible. Poisonous doubles They are found, as a rule, in coniferous and mixed forests, so they are most often confused with coppice 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 real ones requires a lot of attention and experience, so it’s worth thinking about whether you need to risk your health when you can buy completely normal mushrooms in the store without worrying about your safety.

One of the most common mushrooms in nature are champignons. Those mushrooms that we see every day on the shelves of shops and markets are most likely grown in artificially created conditions. Champignons growing in nature have a different smell and taste. These are mushrooms that grow until frost, have a very subtle and specific aroma and nutty taste. They begin to grow from the first days of summer, and some species even at the end of spring. True connoisseurs and lovers of “silent hunting” know exactly what forest, meadow and mountain champignons look like.

To prevent mushroom picking from turning into a waste of time, it is important to learn as much as possible about the mushrooms that you are going to collect. This means that you need to know exactly where champignons grow in nature, and where to go in search of such attractive prey.

Experienced mushroom pickers will be able to tell you how champignons grow in nature. The place where they can be collected should be rich in well-fertilized soil. These are not agricultural fields, which are regularly fertilized with chemicals, but clearings near livestock complexes, dairy farms, and pig farms. In other words, champignons grow in nature:

• in places with wet soil;
• on soil with a large amount of natural fertilizers;
• on lands rich in compost.

Such different champignons

In Russia, they can be found not far from human habitation, in the forest, in the meadow, in a forest clearing. The variety of species is so wide that it sometimes surprises even experienced mushroom pickers. The most common is the common meadow, which can be bought in any store and is successfully grown in a mushroom farm, turning this activity into a very profitable business. All types of champignons are somewhat similar, but they also have noticeable differences.

Meadow, or ordinary

The mushroom is white in color and has a rounded cap, the edges of which are curved inward and pressed against the stem. Its weight ranges from 10 to 150 g. Meadow champignon is unpretentious and is able to grow near people’s homes, especially in rural areas. The cap changes shape as the mushroom grows. It retains its convexity, but becomes increasingly flatter. The plates underneath are loose, thin and wide. They are pinkish in color and gradually acquire a brown tint. The color of the cap itself is white, with grayish scales in the middle. There are meadow species with white-pink or gray caps, the surface of which is soft and silky to the touch.

The stem of this mushroom is dense, fibrous, and quite wide. Its diameter reaches 1-3 cm. The height of the leg is 3-10 cm. It is smooth, widened at the base. While the mushroom is young, its cap is connected to the stem by a white blanket, but over time this connection disappears, and a thin layer remains white ring. It may persist or completely disappear with the growth of the fungus.

A distinctive feature is its pulp, or more precisely, its color. Dense, white, when scrapped it changes, becoming pinkish. These mushrooms have a rather strong and pleasant mushroom aroma. Not just edible, but very tasty, meadow champignons are used to prepare a wide variety of dishes and are even eaten raw.

From the end of spring, that is, from May, until the latest frosts, this mushroom grows in pastures and forest edges. Field champignon can also be found in those places that are considered a tourist recreation area; it is also found in parks. Knowing what field champignons look like, you can spot them even in city squares.

What makes it special is its unique smell. It is difficult to confuse this aroma with anything else, because it smells like a mixture of anise and nutmeg. It is very similar to meadow. It’s just that it has a larger cap, up to 20 cm in diameter, that is supported on a short thick stem.

A distinctive feature is a scaly surface, a conical shape, which as the mushroom grows becomes round, resembling a bell. When you press it, the cap of the field champignon turns yellow. The plates are white; with age they become pinkish-brown or even black.

Mountain

The habitat of this mushroom is mountain spruce forests or wild slopes covered bright colors and a variety of herbs. What does mountain champignon look like? At first glance it is difficult to distinguish it from meadow.

The large white cap is clearly visible on mountain slopes; in young mushrooms its edges are curved and practically touch the massive stem. As the mountain champignon ripens, it seems to open up, and a neat white skirt remains on the stem. The surface of the cap is soft, sometimes covered with a small number of scales. The pulp is white and juicy, the plates are wide, free, becoming dark, almost black in old mushrooms.

Forest champignons are mushrooms that, unlike their counterparts, grow exclusively in coniferous forests and not in open space. They can be found in spruce forests. It is here that the soil has a high nitrogen content, which is the most favorable environment for such fungi. Champignons are rare in the forest, but they grow in fairly large families, so the catch will delight the lucky mushroom picker.

Among the many mushrooms that can be found in the forest, it is important to correctly determine which one the mushroom picker has encountered and what he is holding in his hands. When going on a “silent hunt” in the hope of finding a wild mushroom, you need to know exactly what this beautiful, tasty wild mushroom looks like. Its cap has the same shape as the others, it is rounded, the edges are strongly curved. The plates are wide and loose, darkening as the mushroom ages.

The flesh is white, juicy, and changes color when cut, but the stem is tall and fibrous. It has a rich taste and pleasant aroma.

Royal

Another variety is the royal champignon, so named for its size and taste. It is large, brown, stands on a dense large stalk, has a large cap, reaching a diameter of 10 cm, with characteristically curved edges. As it ripens, it opens, and a thin, light, single ring remains on the stem.

The leg itself is low, up to 3-4 cm in diameter. The second name for the royal champignon is portobello. Its characteristic feature is a pronounced musk aroma. This mushroom is used to prepare the most delicious dishes of European cuisine. Its meaty caps are stuffed and baked, cooked on charcoal and grilled. The legs, dense and juicy, are used to prepare special sauces.

Dangerous species

The champignon family also has poisonous relatives, which you need to learn to distinguish.

One of the well known poisonous mushrooms, which is often confused with field or common champignon. The yellow-skinned champignon has a rounded cap and a high stem. The edges of the cap gradually straighten and open. Those who have never encountered yellow-skinned champignon need to know that the skin of this mushroom is actually white, but when damaged or cut, the stem acquires a characteristic yellow.

The caps of adult mushrooms have a grayish-brown tint and, unlike edible ones, are not convex in the middle, but rather depressed, yellow in places where their surface is damaged. The ring on the leg is also different. Its edges are not raised, but lowered. The ring is double, dense. Another characteristic feature is the strong smell of carbolic acid, which is released when the mushroom is damaged.

The flat cap champignon is also dangerous. It is noticeably different from other species in appearance. The rather large, flat cap with a slight convexity is supported on a thin and rather high stem; the height of the bark reaches 15 cm with a thickness of only 1.5-2 cm in diameter. The color of the cap is pale cream, and its middle is dark or even black. It is covered with dark radial scales. The white pulp turns yellow when damaged, but it is possible that when cut it will acquire a reddish tint. Emits a strong phenol odor. The base of the smooth stalk is thickened. The edges of the ring are lowered, and the edges of the cap of an adult mushroom are raised. The flat-headed champignon is poisonous and dangerous.

If you cut the mushroom at the very base, a bright yellow color will appear on the cut. It is quite rare and grows in mixed forests. It is impossible to find it in fields and meadows.

Is it possible to get poisoned by champignons?

When collecting mushrooms, it is important to know their characteristics and distinctive features, since even edible mushroom may be fraught with danger. Speaking about whether it is possible to be poisoned by champignons, it should be remembered that not all of their varieties are suitable for consumption. It is worth recalling species such as flat-headed and yellow-skinned champignons, and it will immediately become clear that the likelihood of poisoning if collected incorrectly is quite high.

Of course, we can repeat many times about the need to be careful and attentive when picking mushrooms, but if it happens that poisonous mushrooms get into the basket, and then into the pan, you need to pay attention to changes in your well-being. Symptoms of champignon poisoning are very similar to other types of poisoning:

• nausea,
• temperature increase,
• weakness,
• sweating,
• dizziness,
• colic in the stomach,
• diarrhea,
• vomit.

First aid will make it possible to reduce the concentration of toxins in the body, but without the help of doctors, coping with a problem such as mushroom poisoning is difficult and even impossible.

To avoid trouble, you must remember that there are a huge variety of poisonous mushrooms, and false champignons are among them.

Every lover of quiet hunting should know how to distinguish real ones from false ones. When picking mushrooms in the forest or in the field, it is important to remember that two dangerous enemies await the mushroom picker here. The first is the false field mushroom, which is actually a very dangerous mushroom hiding behind an attractive white cap. Another danger is the false wild mushroom. Each one is different:

1. lack of bulge on the cap;
2. presence of an unpleasant pungent odor;
3. yellowness on the cut or at the site of damage;
4. the lowered edges of the ring on a thin stem.

To distinguish champignons from toadstools, which they may be very similar to, you need to know the characteristics of their appearance, smell and consistency. The main feature of the field crop is its ability to accumulate toxins as it matures. In addition, it is extremely similar to one of the most dangerous mushrooms- pale toadstool. Poisonous mushrooms grow next to real ones, and when collecting, the mushroom picker will need not only knowledge, but also special care.

The benefits and harms of champignons

Champignons are, according to nutritionists, a product equivalent to meat. Their composition is of great importance for humans - every 100 grams of such a product contains a daily dose of B vitamins, and in addition:

• protein;
• carbohydrates;
• amino acids;
• minerals.

The beneficial properties of champignons lie mainly in the fact that it is an excellent antioxidant - a product that allows you to rid the human body of excess cholesterol. The nutritional value is so great that 10 mushrooms can replace 500 g of meat product.

The benefits and harms of champignons have become the reason for numerous discussions, but one thing is indisputable - the low calorie content of champignons. Only 27,000 calories are contained in 100 g of fresh mushrooms, however, in a dried product this value increases markedly.

Benefits and harms raw champignons depend on the conditions in which the collected and prepared mushrooms grew. If they were brought from pasture, then heat treatment is necessary, but in the case where it was possible, eating them raw will be much more beneficial. After all, it is in this form that they retain all their exceptional properties, having only a positive effect on the human body.

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

Champignon - description and characteristics

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

Champignon mushrooms have white flesh with a yellowish or reddish tint and a distinct “mushroom” or anise aroma. Smooth, dense champignon legs with remnants of a private blanket have two-layer or single-layer rings.

Types of champignons, names and photos

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

Edible champignons

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

an edible mushroom that grows in the countries of Central, Western and Eastern Europe, as well as in the Asian part of the Eurasian continent in countries with a temperate continental climate. IN natural conditions can grow in park areas, near human habitats, in gardens and orchards. Can form communities in the form of circles, sometimes quite large. The common champignon is a mushroom whose height rarely exceeds 10 cm. The cap is colored White color, sometimes with a brown tint, can reach 8-15 cm in diameter. In a young mushroom it has a hemispherical shape with strongly curved edges. As the mushroom ages, the champignon cap straightens and becomes flat with a silky or finely scaly surface and a convex central part. The flesh of the mushroom is white, slightly pink when cut or broken (although according to some encyclopedias, the color does not change when cut). The plates of the hymenophore are painted white, but as they age they become pink and then dark brown or purple. The leg is usually smooth, up to 2 cm in diameter, has a slight thickening near the base and a wide ring located closer to the middle. It is no different in color from the cap. The 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 temperate climate. In deciduous forests it occurs in isolated cases. Popularly it has other names: blahushka or cap. It often grows near anthills and forms large clusters. Young mushrooms of this species are characterized by a cap that has an ovoid-bell-shaped shape. As it ripens, the cap opens and becomes flat-spread 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 flesh of the forest champignon cap becomes reddish when exposed to 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 the cylindrical stem with a slight thickening at the base does not exceed 6 cm with a diameter of up to 1.5 cm. The forest champignon bears fruit from mid-summer (July) until the first frost (October). Widely used for culinary purposes.

• Field champignon (sidewalk champignon) ( Agaricus arvensis)

grows in open spaces, on soils abundantly covered with herbaceous vegetation. Found in forest clearings, forest clearings, and 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 European countries with a temperate climate. It can grow both on plains and in mountainous areas. The fleshy cap of young champignons has the shape of a bell with the edges turned inward and a blanket that covers the hymenophore plates. Over time, it straightens and becomes almost flat, although a small bump may remain in the center. Its surface can be smooth, silky or covered with fibrous scales of yellow or brownish color. 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 ripens, it becomes softer. Characteristic feature This type of champignon has a pleasant anise or almond aroma. The hymenophore plates located on the lower part of the cap change their color from gray or white to mustard, chocolate or brown-violet as the mushroom grows. The leg of field champignons does not exceed 10 cm in height with a diameter of no 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 external resemblance to poisonous mushrooms, toadstool and yellow-skinned champignon.

• Champignon coppice (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 Far East and Primorsky Krai. Most often it forms mycorrhizae with spruce and beech. Found in both small and large groups. In young champignons, the cap has an ovoid shape, which, as the mushroom matures, straightens and takes on the appearance 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 cap becomes covered with lemon-yellow spots. This type of champignon is characterized by a change in the color of the flesh when 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 spaced. 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 take on the color of dark chocolate. The slender leg of the champignon, 8 to 12 cm high, with a slight thickening at the base, has dense fibrous flesh in young mushrooms; with age, the leg becomes hollow. The period of mass fruiting of copse champignons begins in mid-June and ends at the end of September.

• Dark red champignon ( Agaricus haemorrhoidarius)

refers to a rather rare species, forming small clusters in light deciduous forests, and growing under fallen leaves. The caps of young mushrooms have a convex or conical shape with a blunt apex. 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 a dark red champignon does not exceed 12 cm. Its white flesh, which has a slightly sour smell, acquires a rich red color when broken or cut. The often located pinkish plates of the hymenophore do not grow together with the stalk and can turn red when touched. The cylindrical leg, slightly thickened at the base, has a height of 8 to 10 cm and is painted in light gray tones. Below the ring left after the veil is torn, its surface is covered with scales. The dark red champignon bears fruit in summer and early autumn. Used in cooking for preparing first and second courses.

• Champignon bisporus, or garden ( aka royal champignon, brown champignon) ( Agaricus bisporus)

distributed both in natural conditions and as an artificially cultivated species. Two of the three varieties of Agaricus bisporus occur naturally, growing in temperate European countries on soils devoid of grass. They can be found in gardens, on compost heaps, in vegetable gardens, and occasionally in forests. Garden champignons are grown artificially 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 round, dense cap of young champignons has curved edges, on which the remains of a blanket covering the hymenophore plates are often visible. Its smooth or slightly scaly surface is colored brown or white (found in both natural and cultivated forms), as well as cream colors (artificially propagated). The diameter of the caps of adult mushrooms can reach 8 cm. The flesh of the dense fruiting body is white, has a pleasant, pronounced mushroom aroma, changing color to pink or pale red when broken or cut. As the bisporous champignon ages, the hymenophore plates change color from pink to dark brown, sometimes with a purple tint. A rather thick cylindrical leg, 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 it may have brownish spots. Under natural conditions, garden champignons bear fruit from late spring to early October, while artificially cultivated species produce crops all year round.

• August champignon ( Agaricus augustus)

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

• Crooked champignon ( Agaricus abruptibulbus)

is a typical inhabitant of coniferous forests, where it forms stable mycorrhiza with pine trees, although symbiosis with spruce trees occurs. It has a second name - distinctly nodule. During the aging process, the appearance of the cap undergoes successive transformations from ovoid through wide-conical to flat. When pressure is applied to the surface of the white or cream-colored fibrous skin, yellow spots 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. As the mushroom ages, the whitish plates of the hymenophore become black-brown with red spots. Long, quite thin leg hollow inside, slightly thickens closer to the surface of the soil. Above the place of thickening it is almost always curved. Remains of bedspreads forming a ring, with inside may be covered with small scales. The crooked champignon bears fruit throughout the summer and ends the season in late autumn.

Poisonous champignons

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

This poisonous mushroom, which grows almost all over the world, from the United States of America to Australia. Found in deciduous forests or mixed type, city parks, protective forest plantations, in private and agro-industrial gardens, in wet meadows and grassy fields. The cap of a poisonous champignon, reminiscent of appearance a bell with edges slightly bent inward, can reach 15 cm in diameter. Its smooth, dry surface, painted 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 odor, which intensifies many times during the heat treatment of the mushroom. As they mature, the hymenophore plates change color and turn from white to brown. Poisonous yellow-skinned champignons begin to bear fruit in early July and end in early October.

• Möller's champignon, or variegated champignon ( Agaricus moelleri)

sometimes also called flat-hat. This is a rare poisonous mushroom, common in countries of the northern hemisphere with a temperate climate. Grows on fertilized fertile soils rich in humus. Found in groups or rings in urban plantations and forests of any type. The flat or slightly convex white cap, the size of which ranges from 5 to 14 cm, is covered with small scales, the color of which varies from gray with a brown tint to soot-black. The white flesh of the variegated champignon has a sharp, unpleasant odor and quickly turns brown when broken. The pinkish plates of the hymenophore become brown with age, resembling the color of 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, right up to frost.

• California champignon (Agaricus californicus )

a poisonous mushroom that is a typical endemic of the state of California in the USA, where it grows freely in all gardens, on city and home lawns and in numerous forests. The small thin cap 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 Californian champignons is the preservation of the color of the flesh when cut and a pungent aroma reminiscent of the smell of phenolic compounds. The hymenophore with a lamellar structure changes its color as the champignon ages from white to chocolate brown. The surface of the curved leg does not differ in color from the color of the cap, but unlike it, it does not have scales.

Where do champignons grow?

These mushrooms can be found almost throughout the entire globe, excluding areas of the far north and deserts. Champignons grow in the forest on the bark of rotting 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 taste qualities champignon is a welcome guest in the human diet, so growing champignons at home, in the country or in the basement has become widespread. There are not many conditions and methods for growing champignons. These mushrooms love moisture and coolness, so they can be grown in open ground, and in greenhouses or greenhouses. However, it is most profitable to grow champignons in darkened and damp basements, in which special climatic conditions, allowing you to obtain crops all year round.

Substrate for growing champignons

A nutrient substrate consisting of straw and manure is used as soil. After several harvests, the waste material can be used as fertilizer for agricultural areas. By the way, preparing the substrate is the most important and difficult stage in the technology of growing champignons. After all, the result depends on the nutrient medium.

Substrate is a substance containing nutrients soil mixture, the main component of which is compost.

To prepare compost for growing champignons, you will need:

• 20-25% fresh, well-dried straw without signs of mold (preferably wheat or obtained from winter rye)
• 75-80% horse (ideally) or cow manure.

Compost for growing champignons: preparation stages

1. For 1 sq. m. area, which is allocated 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 a manure “layer”.
3. After a week, 6-7 kg of gypsum (or alabaster) is added to the substrate, and all layers are thoroughly mixed.
4. Re-mixing must be done after 4 days and, if necessary, re-wet the mixture. Then 2 kg of superphosphate and 5 kg of crushed chalk are added. With a time interval of 4 days, two more mixings of the components occur.
5. After 3-4 weeks from the moment of formation, the compost for growing champignons is considered ready.

Technology of growing champignons

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

Methods for sowing mycelium depend on the location chosen for planting champignons. The sowing process itself is not at all complicated. The mycelium is deepened into the substrate by 4-7 cm in a checkerboard pattern. 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 covering mixture made from chalk and peat (1:9).

After 5 days, the temperature in the room should be lowered to 13-17°C.

Regular watering of the soil is definitely required, and the room needs daily ventilation.

How to harvest champignons?

Champignons ripen unevenly over a period of 3 months. You need to collect them by carefully twisting them with your fingers so as not to damage the “relatives” growing nearby. When the entire champignon crop has been harvested, it is important to thoroughly treat the room with a disinfectant.

Useful properties of champignons

The champignon mushroom is a real storehouse of microelements potassium, calcium and phosphorus, as well as B vitamins. How dietary product it is unparalleled in allowing you to get the nutrients you need without overloading your body with calories. In cooking this delicious mushroom used for preparing all kinds of dishes different ways: champignons are fried, stewed, pickled, dried.

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

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

Champignon mushrooms begin to be collected at the beginning of summer and end at the end of October. It is better to use only young mushrooms, as old ones do not bring any benefit. Collected champignons must be processed within the next few hours after collection.

• Champignons can be eaten even raw;
• Raw white mushrooms have a nut-like taste;
• Italy is the birthplace of cultural cultivation of these mushrooms.
• Already from the 17th century, champignon mushrooms were grown in basements for the monarchs of Europe.