Pecheritsa (Agaricus campestris) photo and description

Pepper (Agaricus campestris)

  • Department: Basidiomycota (Basidiomycetes)
  • Subdivision: Agaricomycotina (Agaricomycetes)
  • Class: Agaricomycetes (Agaricomycetes)
  • Subclass: Agaricomycetidae (Agaricomycetes)
  • Order: Agaricales (Agaric or Lamellar)
  • Family: Agaricaceae (Champignon)
  • Genus: Agaricus (Champignon)
  • Species: Agaricus campestris (Pecheritsa)
    Other names for the mushroom:

  • Common champignon
  • Champignon real
  • Meadow champignon


  • Champignon real

  • Meadow champignon

  • Pecheritsa

Pepper Agaricus campestrisDescription:

A common champignon cap with a diameter of 8-10 (15) cm, at first spherical, semi-spherical, with a wrapped edge and a private veil covering the plates, then convex-outstretched, prostrate, dry, silky, sometimes fine-scaly at maturity, with brownish scales in the middle, with remnants of a bedspread around the edge, white, later slightly brownish, slightly pinkish in wounded areas (or does not change color).

Plates: frequent, thin, wide, free, at first white, then noticeably pink, later darken to brown-red and dark brown with a purple tint.

The spore powder is dark brown, almost black.

The pecheress has a leg 3-10 cm long and 1-2 cm in diameter, cylindrical, even, sometimes narrowed to the base or thickened, solid, fibrous, smooth, light, monochromatic with a cap, sometimes brownish, rusty at the base. The ring is thin, wide, sometimes located lower than usual, towards the middle of the leg, often disappearing with age, white.

The pulp is dense, fleshy, with a pleasant mushroom smell, white, slightly pink at the cut, then reddening.


Pecheritsa grows from the very end of May to the end of September in open spaces with rich humus soils, especially after rains, in meadows, pastures, in gardens, vegetable gardens, parks, near farms, on cultivated land, near housing, on the streets, in the grass, less often at the edges of the forest, in groups, rings, often, annually. Widely spread.


If Pecheritsa grows near the forest, then it (especially young specimens) can be easily confused with both pale toadstool and white fly agaric, although their plates are only white, not pink, and there is a tuber at the base of the leg. Still similar to the common champignon, the ginger champignon is also poisonous.

Video about the Pecheritsa mushroom:


Pecheritsa is a tasty, healthy, edible mushroom (2 categories), used in a variety of ways, fresh (boiling for about 10 minutes) in first and second courses, salted, pickled. The content of proteins assimilated by the human body is comparable to the porcini mushroom.


A valuable mushroom of excellent taste, suitable for all types of culinary processing.

Original text