Champignon august (Agaricus augustus)Systematics:
- 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 augustus (Champignon Augustus)
The cap of the August champignon is up to 15 cm in diameter, at first spherical, then half-spread, dark brown or dark orange. The skin covering the cap cracks, causing the cap to become scaly. The plates are loose, with age they change color from light to pinkish-red and, finally, to dark brown. The leg is white, turns yellow when touched, dense, with a white ring with yellowish flakes. The pulp is whitish, fleshy, pinkish-reddish at the break. A mushroom with a pleasant almond smell and pungent taste.
These mushrooms begin to appear from mid-August and grow until early October. It is recommended to carefully cut with a knife without damaging the mycelium.
Champignon Augustus grows mainly in coniferous and mixed forests, often near anthills or directly on them.
Edible, third category.
Champignons are not inferior in nutritional value to porcini mushrooms, and in terms of protein content they are equal to meat. Their taste and aroma can also compete with dried whites. They are mainly used fresh, but they are suitable for drying and pickling.
They have medicinal properties, as they contain potassium, phosphorus, vitamins A, C, PP. They contain substances that have a detrimental effect on staphylococcus, the causative agents of typhoid and paratyphoid fever. Various types of champignons can be harvested from May to late autumn. In some localities, champignons are called stoves, peppers, porcini mushrooms, white toadstools.