Curve champignon (Agaricus abruptibulbus) photo and description

Curve champignon (Agaricus abruptibulbus)

  • 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 abruptibulbus (Curve Champignon)


Champignon distinctly nodulating

Champignon curve

The cap of this mushroom reaches 7-10 cm in diameter, at first it looks like a blunt bell, and then a truncated cone with covered plates and curved edges. Over time, she becomes prostrate. The surface of the cap is silky, white or cream in color (it acquires an ocher tint with age). In places of damage or when pressed, it turns yellow.

The fungus has thin, frequent, loose plates, which at first have a white color, then it turns red-brown, and at the end of the growth period becomes black-brown. The spore powder is dark, brown in color.

The curve champignon has a straight cylindrical stem about 2 cm in diameter and up to 8 cm in height, expanding towards the base. The stem is fibrous, with a nodule base, becomes hollow with age, is similar in color to the cap and also turns yellow when pressed. The ring on the leg is single-layered, hanging, wide and thin.

The mushroom consists of a fleshy dense pulp, yellowish or white, slightly yellowing on the cut, with a characteristic smell of anise.

Champignon curve

Grows in coniferous forests from mid-summer to October. It loves to grow on the forest floor, is often found in groups, but occasionally single specimens can be found.

This is an edible tasty mushroom , it tastes as good as field mushroom and is used in the same way (in the first and second courses, boiled, pickled or salted).

Curved champignon in appearance resembles a pale toadstool, but unlike it, it has a strong anise smell, there is no volva at the base, and yellowish spots are formed when pressed. It is more difficult to distinguish it from the field champignon, only the place of distribution (coniferous forests) and the beginning of the fruiting period can serve as a characteristic feature.