Forest champignon (Agaricus sylvaticus)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 silvaticus (Forest mushroom (Blagushka))
- Agaricus silvaticus
- Agaricus laceratus
- Agaricus haemorrhoidarius
- Agaricus sanguinarius
- Agaricus vinosobrunneus
- Psalliota sylvatica
- Psalliota silvatica
The famous German mycologist Jacob Christian Schaeffer (Jacob Christian Schaeffer) described this mushroom in 1762 and gave it the now generally accepted scientific name Agaricus sylvaticus.
The alternative spelling "Agaricus s y lvaticus" - "Agaricus s i lvaticus" is equally common; this "spelling" is preferred by several authorities, including Geoffrey Kibby, editor-in-chief of the British scientific journal Field Mycology, and is used on Index Fungorum. Most Internet resources, including the British Mycological Society, use the form "s i lvaticus".
Hat : 7 to 12 centimeters in diameter, rarely up to 15 cm. At first it is domed, then expands until it is almost flat. In adult mushrooms, the edge of the cap may be slightly curved, sometimes small pieces of a private coverlet remain there. The surface of the cap is light reddish-brown, more buffy in the center and lighter towards the edges, covered with reddish-brown concentric fibrous scales, small and tightly pressed in the center, larger and slightly lagging towards the edges, where the skin is visible between the scales. Cracks appear in dry weather.
The flesh in the cap is thin, dense, at the cut and when pressed, it quickly turns red, after a while the redness disappears, a brown tint remains.
Plates : frequent, with plates, loose. In young specimens (until the veil is torn), they are creamy, very light, almost white. With age, they very quickly acquire creamy, pink, deep pink, then dark pink, red, red-brown color, up to very dark.
Leg : central, from 1 to 1.2-1.5 cm in diameter and 8-10 cm in height. Smooth or slightly curved, with a slight thickening at the base. Light, lighter than the cap, off-white or whitish-brownish. Smooth above the ring, below the ring covered with small brownish scales, small in the upper part, larger, more pronounced in the lower part. Solid, may be hollow in very mature mushrooms.
The pulp in the leg is dense, fibrous, with damage, even minor, it turns red, after a while the redness disappears.
Ring : single, thin, hanging, unstable. The underside of the ring is light, almost white, the upper side, especially in adult specimens, acquires a reddish-brownish color from spores that have spilled out.
Smell : weak, pleasant, mushroom.
Taste : soft.
Spore powder : dark brown, chocolate brown.
Spores : 4.5-6.5 x 3.2-4.2 microns, ovoid or ellipsoid, brown.
Chemical reactions : KOH - negative on the surface of the cap.
In the Russian-speaking sector, it is traditionally believed that the forest mushroom (presumably) forms mycorrhiza with spruce, therefore, in many sources, purely spruce or conifers with spruce and pine forests are indicated as its habitat, sometimes mixed, but almost always with spruce.
Foreign sources indicate a much wider range: Blagushka grows in a variety of forests. It can be spruce, pine, birch, oak, beech in different combinations.
Therefore, let's say this: prefers coniferous and mixed forests, but also occurs in deciduous ones.
Can grow on forest edges, in large parks and recreation areas. Often found near anthills.
Season and distribution
From the second half of summer, it is active - from August to mid-autumn, in warm weather until the end of November. Singly or in groups, sometimes forms "witch circles".
The mushroom is widespread throughout Europe, including England and Ireland, in Asia.
A good edible mushroom, especially at a young age. In strongly mature mushrooms, the plates break and fall off, which can give the dish a somewhat sloppy appearance. Recommended for preparing first and second courses, suitable for pickling. Fried is good as an addition to meat dishes.
The taste can be discussed separately. The forest champignon does not have any bright super mushroom taste, the Western European culinary tradition considers this an advantage, since the pulp of such a mushroom can be added to any dishes without fear that the taste will be interrupted. In the Eastern European tradition (Belarus, Russia, Ukraine), the absence of its own mushroom taste is considered more a disadvantage than an advantage. But, as they say, it was not for nothing that humanity invented spices!
The author of this note fried a blush with onions in vegetable oil with the addition of butter at the end of frying, a little salt and no spices, it turned out quite tasty.
The question of whether preliminary boiling is necessary remains open.
Champignon August (Agaricus augustus), in which the pulp turns yellow when touched, rather than reddening.
Video about mushroom Champignon forest
The article uses photos of Andrey.
References courtesy of Francisco in this matter were used as translation materials.