Common champignon (Agaricus campestris)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 campestris (Common champignon)
- Other names for the mushroom:
- Champignon real
- Meadow champignon
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.
Common champignon 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, one-color 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.
Common champignon 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 lands, near housing, on the streets, in the grass, less often at forest edges, in groups, rings, often, annually. Widely spread.
If the common champignon grows near the forest, then it (especially young specimens) can be easily confused with both pale toadstool and white amanita, 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 common champignon mushroom:
Common champignon - a tasty, healthy, edible mushroom (2 categories), used in a variety of ways, fresh (boiling for about 10 minutes) in the 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.