Champignons - edible mushrooms: photos, description of species

The Russian name for the mushroom champignon comes from the French word champignon, meaning simply “mushroom”. We have all long been accustomed to the fact that edible champignons are grown in special greenhouses, and therefore we consider this mushroom almost artificial. However, there are many types of champignons that grow in natural conditions: in forests, meadows and pastures. They are no less tasty than those grown in artificial myceliums and certainly do not contain any additives.

On this page you can see photos and descriptions of the types of champignons growing in natural conditions: field, ordinary, double-ringed and Bernard.

Poisonous mushrooms: description and names

The category of poisonous meadow mushrooms includes pigworts or hoofed mushrooms, which often grow in pastures, which is why they got their second name.
Also classified as poisonous are the less common mushrooms presented in the table. Royal honey mushrooms: description, places of collection and methods of preparation

• designation of this standard:

■ information on confirmation of conformity.

6.2 To determine the quality of champignons, correct packaging and labeling, the net weight of the packaging unit for compliance with the requirements of this standard, a sample is selected from a batch of products from different places, the volume of which is indicated in Table 3. Table 3

6.3 From each selected packaging unit, after mushrooms have been poured out of them, spot samples weighing at least 10% of the mass of the packaging units are taken from different places. The precision samples are used to make a combined sample weighing at least 3 kg. which is being analyzed.

The test results are applied to the entire batch.

6.4 After inspection, the selected packaging units are added to the batch of champignons.

6.5 The quality of champignons in damaged packaging units is checked separately and the results apply only to the products contained in these packaging units.

6.6 Procedure and frequency of monitoring the content of toxic elements in champignons. pesticides, radionuclides, helminth eggs and cysts of intestinal pathogenic protozoa, microbiological indicators (pathogenic) are established by the manufacturer in the production control program.

6.7 If unsatisfactory results are obtained for at least one of the safety indicators, repeated determinations are made with a double sample size taken from the same batch. The results of the repeat determination are distributed to the entire batch.

Where do champignons grow?

Do I need to clean champignons and 5 more important questions about these mushrooms?
In addition to the question of what a champignon looks like, its habitats are also a rather interesting topic for discussion. These mushrooms can be found in almost all corners of the globe, except for the Far North and desert areas. Champignons belong to those types of living creatures that live on dead tissues of organisms and on animal secretions. Therefore, you should look for such mushrooms on heavily manured or humus-rich soil.

Most often, they do not grow singly, but in families, the number of which can be quite significant. If they grow in colonies, they form oval rows, which are popularly called witches' circles.

Based on territorial characteristics, champignons are usually divided into those living in the forest zone, growing in steppe areas, and also growing in forest clearings. There are also those that grow in places where vegetation is completely absent.

Next, we will consider the types of champignons (what they look like and photos) that can most often be found in our country.

(Table 1)

7.8.1 Weigh each fraction m> separated according to 6.3, separately, recording the mass value to the second decimal place.

7.8.2 Mass fraction of champignons that do not meet the requirements of 4.3 (Table 1). as a percentage of the total mass of champignons in the combined sample. TO, %. calculated by the formula

K - ] 00. (1)

T

where m is the mass of the champignon fraction with the indicators indicated in Table 1, kg:

t is the total mass of champignons in the combined sample, kg.

Calculations are carried out accurate to the second decimal place, followed by rounding to the first decimal place.

The results obtained are compared with the values ​​indicated in Table 1. The results are applied to the entire batch.

7.9 The presence of soil adhering to the champignons and weeds is determined according to GOST 7194.

7.10 Preparation and mineralization of samples to determine the content of toxic elements - according to GOST 26929. Radionuclides - according to GOST 32164.

7.11 Determination of mercury - according to GOST 26927.

7.12 Determination of arsenic - logoGOSG26930. GOST 30538. GOST 31628. GOST R 51766.

7.13 Determination of lead - according to GOST 26932, GOST 30178. GOST 30538. GOST R 51301.

7.14 Determination of cadmium - according to GOST 26933. GOST30178. GOST30538. GOSTR51301.

7.15 Determination of residual quantities of pesticides - according to [1]. GOST 30349. GOST 30710.

7.16 Determination of radionuclides - according to GOST 32163.

7.17 Determination of the content of helminth eggs and cysts of intestinal pathogenic protozoa -

lo/1/.

7.18 Determination of genetically modified organisms (GMOs) - according to GOST R 52173, GOST R 52174 (with amendment 2).

Types of champignons

Stuffed champignons: with cheese, tomatoes, minced meat. 3 recipe photos

Champignons have evolved over millions of years, and many species of these mushrooms have appeared. The most popular of them:

1. Common (meadow, pecheritsa). The cap is 8–15 cm wide, in young mushrooms it looks like a ball, the edges of the cap are turned out. During the period of growth, it becomes flattened, the base is embossed, and the appearance is milky in color. The inside of the mushroom is milky in color; if you break it, the inside will turn red. The leg is 4–9 cm high and up to 2 cm wide, without curvature, slender, a voluminous milky ring is visible in the center of the leg.
2. Field. The mushroom cap is thick, oval in young ones, the edges are curled, during growth it becomes prominently open, with a convexity; if you press, a yellow tint will remain; velvety or porous to the touch. The inside of the mushroom is massive, milky or yellowish in color, tastes sweet and has an almond aroma. At the site of the incision, the body color turns yellow. The height of the leg is 5–10 cm, width is about 1 cm, elongated, slender, with a voluminous ring of a milky shade.
3. Augustovsky. The cap is serpentine, orange-brown, in the center of the cap the color becomes brighter. In young animals it looks like a ball, as the body grows it can become flatter, up to 15 cm wide. Inside the mushroom there is white and massive flesh. The height of the leg is 6–10 cm, thickness up to 2 cm, becoming thicker towards the base.
4. Bernard. The cap is 7–15 cm wide, massive inside, may look embossed and slightly flattened, the outside is flaky, the edges are smooth. The skin is milky or grayish in color and has cracks. Inside the mushroom, the flesh is fleshy, milky in color at the beginning of growth, but gradually becomes pinkish. Has an unpleasant smell. The stem of the mushroom is approximately 10 cm long and up to 4 cm thick.
5. Sidewalk. The cap is 3–15 cm wide, the structure is fleshy, the color is similar to lime, the appearance is smooth. The pulp is loose and turns pinkish when cut. The height of the leg is up to 10 cm, up to 4 cm thick, smooth, milky in color. There is a double ring on the stem. If you smell or taste it, you will notice the acidity.
6. Dark red. The width of the cap is 8–12 cm, bulging in appearance, gradually becoming more flattened. The surface is red-brown in color and has cracks. The pulp is milky in color, becomes reddish when cut, the taste is soft, the aroma is mushroom, and gives off an acidic flavor. The height of the leg is up to 10 cm, thickness is up to 2 cm, beige color, there is a ring.
7. Big forest. The hat is convex in appearance, milky in color, 25 cm wide. The leg is milky in color. It becomes thicker at the base. There is a ring on the leg. The pulp is milky in color, loose, turns red when cut, and if you smell it, you can smell the aroma of almonds.
8. Forest. The cap is oval, 7–10 cm wide; in adult mushrooms it becomes flattened, swollen, woody in color, and the surface is porous. The flesh is milky in color and turns red when cut. The height of the leg is up to 15 cm, 1.5 cm in thickness, elongated, there is a ring on the leg.
9. Stocky. The cylinder is 5–8 cm wide, the young mushroom is swollen, and becomes flattened over time. The surface is lime-colored, not rough, the edge is curled. The pulp is milky in color, thick, when cut, it becomes reddish, and has a bright almond aroma. The leg is knobby in appearance.

Limits of permissible negative deviations from the nominal quantity - according to

GOST 8.579.

The upward deviation of the net weight of one packaging unit from the nominal weight is not regulated [4].

5.6 Marking

5.6.1 Product information is applied indelibly. odorless, non-toxic paint, ink in Russian on consumer packaging and (or) labels, the removal of which from consumer packaging is difficult, transport packaging and (or) labels and (or) insert sheet placed in each packaging unit or attached to each packaging unit, in accordance with the requirements (3). in a way that ensures its safety subject to the storage conditions established by the manufacturer.

5.6.2 Labeling of champignons in consumer packaging - according to (3). GOST R 51074 indicating:

■ product names (“Champignons” indicating “trimmed” or “untrimmed”, colors - if not “white”};

■ name and location of the manufacturer or last name, first name. patronymic of the individual manufacturer. as well as in cases established [3]. name and location of the person authorized by the manufacturer, name and location of the importing organization or last name, first name. patronymic of the individual entrepreneur-importer:

• manufacturer's trademark (if available):

• botanical variety (if necessary):

■ commercial grade:

• size (in case of sizing), expressed by the minimum and maximum diameter of the cap or the terms “Small”. "Average". "Large":

■ degree of development (if necessary);

• net weight:

• dates of collection and dates of packaging:

• indications of special methods of processing the product (if necessary):

■ information about cultivation in protected soil (for products grown in protected soil):

■ if the products contain more than 0.9% of genetically modified organisms, the labeling provides information about their presence (for example, “genetically modified products” or “products obtained from genetically modified organisms”);

■ storage conditions:

■ designations of this standard:

— a single sign of product circulation on the market:

• sign of voluntary certification systems (if available):

■ information on confirmation of conformity.

5.6.3 Marking of transport containers - according to (3). GOST 14192 and GOST R 51474 with the application of manipulation marks; “Perishable Cargo” and “Temperature Limitation”.

Description

hat

Royal champignons: how they differ from ordinary porcini mushrooms, mushrooms with a brown cap

The size of the cap is, on average, up to 10, sometimes up to 15 centimeters. The shape of the cap of a young mushroom is spherical, as it matures it becomes hemispherical, and later becomes prostrate-convex.

The champignon skin is dry, slightly rough, and in old age is sometimes covered with small scales in the center. Along the edge of the cap of an adult mushroom, the remains of the covering of the lamellar layer are clearly visible. The color of the cap is white, sometimes with a brown tint.

Thickened at the base, cylindrical above, even, smooth to the touch. Under the cap there is a freely moving white ring, which often disappears in older specimens. At the base, the leg can be colored brown or brownish-rusty. The pulp is solid, without cavities or cavities.

Spore-bearing layer

Lamellar. The plates are often located and do not adhere to the stem. The color of the spore-bearing layer is whitish-pink in youth, darkens as it matures and ages, eventually becoming dark brown to black.

In a young mushroom, the lamellar layer is covered with a membranous blanket, which, when torn, partially forms a ring on the stem, and partially slides to the edges of the cap. The spore powder is dark brown or brown, almost black.

Pulp

Dense, fleshy, when broken or cut it turns pink or does not change color at all. Almost tasteless, with a faint pleasant mushroom aroma.

Types and varieties

Edible wild species include the following most common species.

Common or meadow

Known as true or meadow. In some areas it is called "pecheritsa".

• White mushroom, round cap. The edges of the cap are curved inward and seem to be pressed against the stem.
• The mushroom is relatively small, its weight can reach 150 grams. Most often significantly less. The height never exceeds 10 cm. The cap is white with a slight brown tint. The diameter of the cap is about 10−15 cm. Like all champignons, at a young age the cap has a round shape, but with age it straightens out and becomes almost flat with a slight bulge in the center.
• The flesh of the mushroom is white, slightly pink when cut.
• The plates are white when young. With age, the plates first turn pink, then darken and become dark brown in old age.
• The leg has a diameter of about 2−2.5 cm, a slight thickening at the base and a ring in its middle part.
• It has a very strong, pleasant mushroom aroma.
• Can grow from early June to late September. It is found in parks and forested areas, near villages, in meadows, and in areas where livestock graze. As a rule, it grows in large groups, located on the ground in the form of circles of large diameter.

https://youtube.com/watch?v=g_p8_gKv-uY

Forest champignon

Among mushroom pickers it is known as blusha or cap.

• Young mushrooms, like all representatives, have a round cap; as they mature, they straighten out and become flat. In adult mushrooms, its diameter is 5−10 cm. The color is brownish-brown, there are dark scales on the surface.
• The flesh is white, turning pink when cut.
• The plates change color from pure white to dark brown.
• The leg has a height of 5-8 cm, there is a thickening at the base of the leg, and a movable ring is located in the middle.
• The mushroom has a very pleasant mushroom aroma and an exceptionally rich mushroom taste.
• Found from mid-summer to October inclusive. Unlike all other species, it grows exclusively in coniferous forests. It is almost impossible to find forest champignon in purely deciduous forests.

Field or sidewalk

The variety is also known as pavement.

• The field champignon looks very much like the meadow champignon, only in an enlarged form.
• The cap has a diameter of 15−20 cm. In young mushrooms, the color of the cap is light cream; as it ages, the cap darkens and becomes brown.
• The pulp is white when cut, quickly turning yellow when in contact with the surrounding air.
• The leg is short, the height does not exceed 10 cm, but thick. The diameter of the leg is 2-3 cm, there is a thickening at the base.
• It has a distinct, unique smell. The aroma of this mushroom contains subtle notes of almond, a faint taste of anise and a slight spice of nutmeg.
• It is found from the end of May until the latest frosts, that is, until mid-November. Loves to grow in large open spaces. Often found in pastures, meadows, forested and park areas. Almost never grows in deciduous forests.

coppice mushroom

Sometimes it is called thin.

• The cap is 5-10 cm in diameter. The skin is light, white or cream-colored. As they age, the color changes to brown.
• Unlike all other champignons, it has a thinner layer of pulp in the cap, which, when cut, very quickly changes its color from white to ocher-yellow.
• The leg has a length of 10−12 cm, a diameter of 1.5−2 cm. At a young age, the leg has a dense structure. In older individuals the leg is hollow. At the base there is a thickening of up to 2.5–3 cm.
• There is a double wide ring.
• Has a pronounced anise aroma.
• Fruiting begins at the end of June and ends at the beginning of October. More common in the northern regions. Prefers coniferous and light-deciduous forests. Likes to settle on rich soils, under spruce trees in large groups.

Royal look

Another name is Portobello.

• Distinctive feature: large size and brown color.
• The cap can have a diameter of 20−25 cm, sometimes it can reach 30−35 cm. As it develops, it gradually opens and becomes flat.
• The leg is relatively low, but thick, up to 3-4 cm in diameter.
• Has a pronounced odor.
• It grows from early June to late September. Almost never found in forests. Prefers open spaces covered with grass and well fertilized with humus. More common in the southern regions.

GENUS AGARICUS OR CHAMPIGNON (AGARICUS)

The genus Agaricus, or champignon, includes mushrooms that are commonly known as champignons . They grow mainly on manured soil, on forest and meadow humus rich in organic matter, and are found on the bark of dead trees and on anthills ( forest champignon - A. silvaticus, table 49). Based on their association with the substrate, these fungi are quite clearly divided into 5 ecological groups: those growing only in forests (A. silvaticus, A. silvicola); soil saprophytes of open spaces devoid of grass (A. bisporus, A. bitorquis, A. subperonatus), humus saprophytes - herbophiles that grow only in open spaces among grass (A. campester, A. augustus and many others); humus saprophytes growing in open spaces among grass and in forests (A. arvensis, A. comtulus, etc.); desert species, among which there are halophytes growing on saline soils (A. bernardii, Table 41). Species of the third group - humus saprophytes - are the most common.

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Species of the champignon genus are mostly cosmopolitan: for example, bisporus champignon (A. bisporus, table 40), common champignon (A. campester, table 41). However, most of them are thermophiles and many of them are found between 50 and 40° north and 20 and 30° south latitudes, in the steppe and forest-steppe zones. The farthest to the north are A. silvaticus and A. xanthoderma, recorded in the USSR at 65° north latitude - in Karelia. The richest species and varieties of champignons are the steppe and forest-steppe zones of Europe, the steppes of Central Asia, North American prairies, South American pampas, meadows and open areas of Australia and Africa.

Species with a clearly limited range include desert champignons , found in the deserts and semi-deserts of Central Asia - A. bernardii and A. tabularis. The latter is also noted for the desert zones of North America (Map 8).

Currently, there are more than 60 types of champignons. To this must be added new species described in recent years in India, Central and North Africa, and Australia. If we take into account the general tendency to increase the number of species due to the elevation of forms and varieties to the rank of species, then their total number will exceed 90.

The champignon genus is economically very important. Only 2 types of champignons are poisonous - A. teleagris and A. xanthoderma. The first species on the territory of the Soviet Union is found in the steppe and forest-steppe zones, the second enters the forest zone to the north. The fruiting bodies of other species are edible, and many of them are collected and eaten in most parts of the world and in our country, especially A. arvensis and A. campester (Table 41). The latter is a person’s constant companion. It settles in squares, on the lawns of parks, landfills, garbage heaps, near livestock farms, greenhouses, in gardens, etc. One species - A. bisporus - has become an industrial crop, widely grown in a number of countries around the world, often being exported.

The mushroom industry for growing champignons is developed in the USA, Great Britain, France, the Netherlands, Denmark, the GDR and other countries. There are also enterprises for growing champignons in the USSR. But the main need for mushrooms is satisfied in our country by collecting wild species of valuable mushrooms, which forests are very rich in.

Antibiotics have been isolated from the fruiting bodies of two types of champignons; in addition, the common champignon (A. campester) and the bisporus champignon (A. bisporus) have the highest percentage of protein digestible by the human body (39.06 of 46.5% of the total protein in the mushroom). In this indicator, they are equal to the porcini mushroom (Boletus edulis), significantly ahead of other edible species.

The fruit bodies of champignons come in different sizes: from 3-5 cm for the graceful champignon (A. comtulus) to 20-25 cm for the field champignon (A. arvensis). The cap is often hemispherical, fleshy, and dense. Its surface is smooth, fibrous, scaly, often whitish, less often brownish or brownish. The leg is usually central, smooth, dense, less often loose or hollow inside. There is always a private cover that leaves a clearly defined single-layer or double-layer ring on the stem when ripe. The plates are free, at first white, then, as they mature, pinkish, gradually turning brown and, finally, dark brown-violet. The change in color of the plates is associated with a change in the color of the spores, which gradually changes with the age of the mushroom from white to almost black. This feature easily distinguishes champignons (Agaricus) from poisonous species of the fly agaric genus (Amanita), which includes the deadly poisonous toadstool (A. phalloides), red fly agaric (A. muscaria), etc. They have spores and, therefore, the plates always remain white . The spores are round, ellipsoidal or granular. Champignons actively decompose humus.

One of the most interesting species in this genus is the bisporus champignon (Agaricus bisporus, table 40). This mushroom is perhaps the only one of the cap mushrooms and mushrooms in general to become a real agricultural crop, widely grown in many countries of the world. In most of them there is a real “mushroom industry” for growing champignons (Fig. 184).

Champignon culture dates back about 300 years. It first appeared in Italy and then in France. In the middle of the 17th century. it was already quite widespread near Paris, as indicated in the “Guide to Gardening” (1652). The famous French botanist Tournefort (1707) mentions the development and some rules for breeding champignons. A description of the cultivation of champignons in greenhouses in Sweden dates back to 1754. The greatest development of champignon culture was in the 18th and 19th centuries. reached in France, especially near Paris. This was facilitated by the presence of old quarries there, where temperatures favorable for growing champignons were maintained throughout the year, around 12-14° C. From France, the culture penetrated to England, Germany and other European countries. Information gradually accumulated about the cultivated organism, about the best methods of growing it, and by the end of the 19th century. Extensive monographs about this mushroom have appeared.

In Russia, champignon cultivation began in the mid-18th century. The first note about the culture of champignons appeared in the Russian press in 1780. It was an article by A. T. Bolotov (a famous Russian agronomist and gardener) “Something about champignons,” published in the magazine “Economic Store.” Obviously, at that time, individual amateurs were engaged in growing these mushrooms. The industrial culture of champignons arose in Russia in a completely original way. In the 20s of the last century, the peasant Osinin built the first champignon farm in Russia - a special room for growing these mushrooms. Since 1848, the famous gardener E. A. Grachev began breeding champignons, who himself developed methods for breeding this crop. In 1860-1861 His detailed descriptions of the cultivation of champignons appear in the Bulletin of the Russian Society of Gardening.

Initially, wild mycelium was used as planting material, which was collected in the natural habitats of champignons: in pastures, gardens, etc. In the fall, pieces of soil permeated with mycelium were carefully cut out in such places, dried and stored until planting in the ground. The next step forward was the cultivation of mycelium in artificial conditions on manure beds. A small amount of champignon mycelium was added to such beds. When the entire soil was permeated with fungal hyphae, individual pieces of it were collected and dried. This method, with variants differing in the composition of the soil and the method of its preparation, was widespread among mushroom growers. However, a significant disadvantage of such a mycelium was that it “degenerated” quite quickly, that is, it began to produce low yields. In 1893-1894 At the Pasteur Institute in France, a method was developed for germinating champignon spores and obtaining its sterile mycelium. The basic principles for the production of sterile champignon mycelium were described and a start was made for maintaining a pure varietal culture of this fungus. By 1924, in most countries where the champignon culture was widespread, special laboratories were already operating for the production of its sterile mycelium (Table 40). Currently, more than 30 countries are engaged in growing champignons.

There are special companies for the industrial preparation of sterile mycelium varieties and laboratories engaged in breeding work. Special cultivation rooms have been created - champignon farms - with automatically regulated air temperature and humidity (Fig. 185). There are varieties that have high qualities and have been used by mushroom growers in various countries for decades. The yield of champignons can reach 15 kg from 1 x 2 beds (Table 40). The average yield is 5-6 kg per 1 m2.

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In the Soviet Union, champignon cultivation is concentrated mainly around large industrial centers: Moscow, Leningrad, Gorky, Chisinau, Artemovsk, etc.

From the very beginning of champignon culture and for a long time, it was assumed that the culture contained a four-spored species of common champignon (A. campester), which is widespread in nature. Since the initial planting material (mycelium) was taken from the natural habitats of the common champignon, this assumption seemed quite reasonable. In 1906, it was established that cultivated champignon, although generally similar in appearance, differs from wild champignon in the presence of two basidiospores on the basidium instead of four.

As a result of this discovery, the cultivated two-spore champignon began to be considered a variety of the 4-spore common champignon, and a little later they found other differences and identified the cultivated champignon as an independent species - the two-spore champignon (Agaricus bisporus). Four-spore species have not been encountered in culture before. It is widely believed that A. bisporus evolved from A. campester by adaptation during cultivation. At the same time, physiological changes in it also caused morphological ones - a decrease in the number of spores per basidium. In the 30s of the 20th century and later, wild bisporous champignons were found in natural conditions. They are very rare. Their descriptions and experimental comparative studies showed their identity with the cultivated species. The origin of the cultivated champignon was explained as follows. Mushroom growers took wild mycelium from the habitats of the common champignon and related species - A. bitorquis and A. subperonatus, where the bisporous champignon also grew together with them. But under natural conditions he found himself depressed. In artificial culture, it has the most favorable conditions, since the common champignon is practically unable to grow on composted manure - the main substrate of the cultivated bisporous champignon. Thus, the bisporus champignon was, as it were, selected from the culture. This theory is currently the most acceptable. The bisporus champignon comes in three varieties: white, brown and cream. The latter is known only in culture and has not yet been found in nature. New data in this area and especially work on the variability and selection of this species will undoubtedly make it possible to finally resolve the issue of the origin of the cultivated champignon.

The cap of this mushroom is round with a flat-curved edge and the remains of a private cover on it. Its color ranges from almost whitish to deep brown or woody brown. The color of the cap is so diverse that even fruiting bodies on the same mycelium can have different shades. The surface of the cap is smooth, in the middle it is glossy or radially fibrous to a clearly defined scaly appearance. Young plates are pink, mature ones are dark brown, with a purple tint. The leg is white, smooth, cylindrical, 3-6 cm wide and 10-20 cm high, filled or almost hollow, with a well-defined ring. The pulp is dense, juicy, turning pink and even red at the break. In natural conditions it is found relatively rarely, but in large groups on compost heaps, in gardens, near greenhouses, in roadside ditches, always in places devoid of grass. Only once was this mushroom found in a meadow.

The most famous mushroom is the common champignon (or pecheritsa, as it is often called in Belarus and Ukraine) (A. campester), most often found near human habitation and widely eaten (Table 41). It usually grows among grass, in soil very rich in humus. Hence its association with gardens, parks, etc. It occurs from May to October. It grows in abundance in the steppe regions of the Soviet Union. Often forms “witch circles” (Table 42) of enormous size. Some authors indicate many varieties for this species.

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The most typical cap is initially hemispherical, with a deeply curved edge, then flat-rounded and, finally, spread out, often with a convex center. The color of the cap is usually white, sometimes brownish or brownish. It is silky or finely scaly, dry, with a diameter of 8 - 15 cm. The flesh is white, turning red at the break. The plates are first white, then pinkish and, when ripe, dark brown with a purple tint. The leg is straight, smooth or widened and swollen at the base, 5-9 cm long and 1-2 cm thick, one-color with a cap. The ring is wide, white, located near the middle of the leg. The mushroom is eaten mainly fresh.

Another widespread and very abundantly growing mushroom of this genus is the field champignon (A. arvensis). It is found in meadows, forest clearings, along the sides of forest roads, and less often in pastures. It has a pleasant anise smell and sweetish white or slightly yellowish pulp. Grows from May to late autumn. The fruiting bodies are very large, with a cap with a diameter of 8-10 to 20 cm, and thick-fleshy. The leg is 6-10 cm long, thickened towards the base. The cap is rounded bell-shaped, white, turning yellow when touched, silky or covered with fibrous yellowish or brownish scales. The plates are free, at first white, then brownish-violet, wider towards the periphery, swollen. The stem has a large, wide, white, two-layer ring. This champignon is consumed fresh and pickled.

the forest champignon grows from July to October (Table 49). It is often found near ant heaps, and sometimes grows directly on them, so that its fruiting body emerges from the top of the anthill. This is a little-known edible mushroom. It bears fruit quite abundantly. The cap is ovoid-bell-shaped, flat-spread when ripe, often with a protruding tubercle, rusty-brown in color with numerous dark scales on the surface. The flesh is white, turning red when broken. The plates are first white, then reddish and finally dark brown, swollen towards the middle, narrowed towards the ends, free. The stalk is often swollen towards the base, with a white membranous ring that disappears in maturity.

In addition to forest and field champignons, the forest is inhabited by a very small graceful champignon (A. comtulus). It is quite rare and always grows among grass. Sometimes it is found on lawns and lawns of large parks. This beautiful little mushroom looks like a miniature common champignon. The cap is 2.5–3.5 cm in diameter, and the leg is about 3 cm long and 4–5 mm thick. The mushroom is edible and has a pungent anise smell and taste. Fruits from June to October.

The listed champignons are the most common and bear fruit abundantly. The remaining numerous species of this genus are more rare and have less economic importance compared to those described above. Among them, poisonous mushrooms are interesting, being an exception in the genus Agaricus. This is the yellow-skinned champignon (A. xanthoderma). It grows in deciduous forests, gardens, parks, and meadows from July to October. Its cap is 5-15 cm in diameter, fleshy, with a curved edge. The surface is white, whitish-brown, turns yellow when pressed, smooth, dry, sometimes cracking along the edges. The leg is long, hollow, with a swelling at the base, white. The plates are thin, pink at first, and brown when ripe. The pulp is brownish-whitish, yellowish closer to the base of the stem, orange in the swelling of the stem, and has an unpleasant odor of carbolic acid (the so-called “pharmacy smell”). Eating this mushroom causes severe gastrointestinal illness.

Another poisonous mushroom, the variegated champignon (A. meleagris), is quite common in some places. It is interesting that people's susceptibility to it varies. Some people can eat small amounts of it without harm. The cap is smoky-grayish, darker in the middle, covered with dense, small, lagging scales of smoky-gray color. Less commonly, the scales are brown. Near the edge the cap is almost white.

On the territory of the USSR, this mushroom is found in steppe and forest-steppe Ukraine. Some manuals do not mention its toxicity.

Obtaining fruiting bodies of A. silvaticus in the laboratory without the presence of tree roots suggests that forest species, like all other champignons, are typical saprophytes. Their association with the forest is associated with the need for those specific substances that are found only in the forest litter.

From an ecological point of view, the types of champignons growing in deserts and semi-deserts are very interesting.

The tabular champignon (A. tabularis) is very rarely found in the deserts and semi-deserts of Kazakhstan, Central Asia, in the virgin steppes of Ukraine, as well as in North America (in the deserts of Colorado). Its discovery in the steppes of Ukraine is the first discovery of this mushroom on the territory of the European continent. The mushroom has a deeply fissured tabular cap, 5-10 cm in diameter. The cap is very thick, fleshy, dense, flat-convex, whitish. The flesh is whitish and turns yellow when touched. The plates are narrow, loose, and black-brown in maturity. The leg is thick, wide, dense.

Another desert species is the Bernard's mushroom (A. bernardii). This species appears to have a very limited range and is found only in the deserts of Central Asia; it was recently discovered in Mongolia. The fungus settles on such peculiar desert soils as takyrs with a dense (asphalt-like) crust, which its fruiting bodies break through when emerging (Table 41). In appearance, the Bernard champignon is very similar to the common champignon, differing from it only in the white flesh that does not turn pink at the break, a double, unstable ring on the stem and a more pronounced scaly cap.

The common champignon also has the ability to break through very dense soil. Concrete and asphalt pavements of roads and sidewalks, concrete floors of garages and warehouses have been repeatedly lifted and pierced by champignon fruiting bodies. This phenomenon is associated with the characteristics of the growth and development of cap mushrooms. The mycelium easily develops in the soil under asphalt pavement. At the same time, the fruiting body, a miniature mushroom, is almost completely formed in the soil. Mushrooms grow much faster than any green plant. Some fungi from the group of gasteromycetes develop from the primordium into an adult fruiting body in a few hours. With such rapid growth, its cells not only divide, but also elongate greatly. At this time, a lot of moisture accumulates in them: an adult mushroom contains up to 95% water and only 5% dry matter. This causes very strong intracellular pressure - turgor - and as a result it creates greater elasticity of the tissues of the fungus. It is this elasticity, as well as the rapid division and stretching of cells, that gives the fungus the strength to crack asphalt and concrete. The hyphae of some fungi are capable of drilling through thin plates of marble, limestone, collodion, eggshells and even gold, developing a pressure of up to 5 atm. Penetration is, in the vast majority of cases, a purely mechanical process not associated with enzymatic destruction.

Life of plants: in 6 volumes. — M.: Enlightenment. Edited by A. L. Takhtadzhyan, editor-in-chief, corresponding member. USSR Academy of Sciences, prof. A.A. Fedorov. 1974.

Forest champignon mushrooms: photo and description

The forest champignon mushroom is edible.

We invite you to find out more information about forest champignons, and photos and descriptions will help you recognize them in the forest kingdom:

Forest champignon in the photo

Forest champignon in the photo

The cap is 4–9 cm in diameter, convex in young specimens, then flat-convex, almost white in pine forests, but more often light brown, covered with darker brown pointed scales. The plates are free, narrow, frequent, pink, then dark brown. The leg is cylindrical, 5-12 cm long, smooth, white, slightly scaly under the ring. The ring is white on the inside, matching the color of the cap on the outside. May be lost without traces on the stem. Volva is missing. The pulp is dense, pale carmine-red, with a mushroom smell, and turns red when cut and pressed. The forest champignon is similar to the August champignon, but has a more regular shape.

Look at the forest champignon mushrooms in the photo, which are offered further on this page:

Forest champignon mushroom in the photo

Fruits from August to October.

It has no poisonous counterparts.

Suitable for all types of culinary processing. This is one of the most delicious edible, easily identified mushrooms.

Field champignon

Field champignon (Agaricus arvensis) is also found on our site in early summer. In autumn it moves to the forest. That is, if there are good rains in the summer, it also grows, just good rains in the summer - the cat cried. These mushrooms have chosen a place in our garden between the cherry and plum trees. The trees are still young, the crowns have not covered everything around, the space is illuminated and warmed up. Quite dry. Unlike ordinary champignons, which grow in lowlands in damp places, field champignons gravitate more towards dry slopes.

Field champignons grow larger than ordinary ones; open caps can reach 15 cm; they are distinguished by slight yellowing of the flesh at the break and when touched to the cap. Their hats are beautiful, white with a subtle purple-grayish tint, and silky. The legs are white, smooth, with a beautiful two-layer mini-skirt. They also have a slightly anise smell.

They are found throughout Russia, in summer and autumn, in meadows, clearings, and gardens. They love open places. Found on roadsides. Often grow next to nettles. Still would! Nettle knows where the good land is.

They can be found singly, in groups or in “witch rings,” and even in half rings, so one mushroom found is a reason to look around and even walk in circles. The mushroom is worth it because it is considered one of the most delicious champignons. At first I was somewhat alarmed by the aniseed tint of the smell, but after cooking it does not remain. And its taste is really wonderful, even a little nutty.

Although it is called field champignon, in the fall this champignon grows in bright places in the hornbeam-oak forest, and you can also look for it by smell - when it’s humid, the aroma is quite distinct.

Field champignon (Agaricus arvensis). Sergei Tkachenko

Distribution area: Saratov, Samara, Lipetsk and Lugansk regions

The branch of science about mushrooms that studies their geographic distribution is called mycogeography and makes it possible to determine the places and areas where there are the most forest and meadow mushrooms in the territory of each region.

The distribution area of ​​meadow mushrooms is very extensive and covers almost all soil and climatic zones of our country. The distribution area of ​​fungi has a primary relationship with their food sources and partner plants. The climatic features of the region have a secondary impact on the number and area of ​​distribution of meadow mushrooms.

Both edible and poisonous species grow outside the forest. When collecting meadow mushrooms, you should definitely learn to distinguish edible and conditionally edible species from inedible and deadly poisonous ones.

Of course, the most valuable from the point of view of nutritional value and taste are the porcini mushrooms themselves, which are often called meadow mushrooms, and boletus mushrooms. However, according to the observations of experienced mushroom pickers, forest mushrooms are of higher quality than those growing in the meadow, since they are less likely to be wormy.

Interesting facts about pecheritsa mushrooms

There are many interesting details in the history of pecheritsa:

• these are the first mushrooms that began to be grown in an unnatural environment for them;
• The unique properties of champignons are widely used in cosmetology: they are included in masks and lotions;
• Eating pecheritsa relieves fatigue well;
• arginine and lysine contained in the fruit body stimulates human mental activity;
• In terms of the amount of phosphorus, pecheritsa are superior even to seafood.

First aid for champignon poisoning

When, after eating, a person feels that his stomach hurts from champignons, it is necessary to call an ambulance. Trying to treat poisoning yourself at home is prohibited. To alleviate the patient’s condition, first aid can be provided independently:

1. Urgently rinse the stomach.
2. Cleanse the intestines with an enema.
3. Give sorbent drugs.
4. Provide plenty of fluid.

You need to rinse your stomach immediately after the first signs of poisoning appear. This will help get rid of the remains of dangerous mushrooms and reduce the level of intoxication. Children under three years of age cannot carry out this procedure on their own; only specialists can do this

When washing, it is important that the person is fully conscious, otherwise there is a risk of choking on vomit.

This can be done using plain or salted water and a weak pink solution of potassium permanganate. The victim should drink as much liquid as possible, and then induce vomiting by pressing two fingers on the base of the tongue. The procedure should be repeated until the water leaving the stomach becomes clear.

It is possible to remove harmful substances and potentially dangerous microorganisms from the intestines only with the help of a cleansing enema. At home, ordinary boiled water is suitable for this, the temperature of which should not exceed body temperature. The process will have to be repeated at least 2-3 times.

It is recommended to take sorbents for any poisoning. They neutralize, bind and remove toxins and bacteria from the body, help eliminate diarrhea, reduce the level of intoxication and help restore fluid balance. Suitable:

Before use, you must read the instructions for use. The dosage is calculated individually, based on the age and weight of the patient.

After gastric lavage, the victim needs to drink plenty of fluids. Alkaline mineral water, weak black tea with a lot of sugar, and rose hip decoction are recommended. You need to drink in small sips and small portions to avoid new attacks of vomiting.

FAQ

Question: Can Agaricus be given to children?

Answer: It is necessary to discuss this issue with your doctor, however, according to reviews, there is a successful experience of taking Agaricus blazei in children 4-5 years old. After a course of the drug, children showed a strengthening of immunity.

Question: How to drink agaricus correctly?

Answer: It is recommended to drink on an empty stomach with plenty of water.

Question: What can I combine with Agaricus mushroom?

Answer: It all depends on what action you are seeking. If you need to improve liver function, you can combine it with milk thistle and kopeck. To support your heart, you can drink it with coenzyme Q10. To enhance anti-inflammatory properties, it can be combined with vitamin C and astaxanthin.

Question: How to take drugs with Agaricus for weight loss?

Answer: The Agaricus blazei mushroom actually promotes weight loss by lowering blood glucose and cholesterol. To do this, the drug is taken on an empty stomach at a dosage of 600-1200 mg per day.

Sanitation and hygiene

To preserve the harvest and prevent the development of diseases, especially if mushrooms are grown on an industrial scale, it is necessary to comply with hygiene requirements. List of recommendations:

1. Employees have clean overalls.
2. Regularly change filters in the air conditioning system.
3. Prohibition on free movement between different premises.
4. Disinfection of equipment before starting work and their subsequent washing.
5. Purchase of special rugs located in front of the entrance door to the premises. Their daily disinfection.
6. Careful removal of raw material residues after completion of each stage of work.
7. Store cover material in a container with a lid.
8. Monitoring the ripening of fruits with timely removal of infected bodies.
9. Strict adherence to technological instructions at each stage of breeding.
10. Use insect traps.
11. Use chemicals against pests as necessary.

Compliance with basic standards will save the farmer from large losses.

At the summer cottage

To do this, you can use a greenhouse or organize an open-air garden bed. In the second case, the yield directly depends on weather conditions.

Open air

An open-air plantation is set up by choosing a site under the walls of a house, under trees or near a fence. Work begins as soon as the snow melts. The hole is dug to a depth of 50 cm, the optimal width/length is 1 m.

Using thick cellophane, a waterproof layer is created - with its help, moisture is retained and sudden changes in temperature are prevented. Then the pit is filled with substrate, it is slightly compacted and the mycelium is added according to the general rules. A polyethylene canopy is installed on top. Instead of a canopy, you can use straw to cover the bed (layer thickness is about 15 cm). The soil is regularly moistened.

In hot weather and with long intervals between soil moisture, mushrooms may stop growing, but when favorable conditions are restored, they appear again.

In the greenhouse

You can grow champignons in winter in greenhouses equipped with heating systems (water type is preferred). To maintain a humid microclimate, containers with water are placed inside at a distance of 1.5 m, and the substrate is moistened using sprayers.

To maintain a comfortable microclimate, the greenhouse is sealed in the fall - cracks are sealed with sealant, damage is sealed with tape, windows and doorways are sealed with sealing material and equipped with locking elements.

Assemble the second covering contour. It provides additional insulation and also muffles the sun's rays. If it is not planned to install an additional circuit, then the roof is painted with chalk, lime or covered with translucent artificial material so that sunlight does not cause burns on the mushroom caps.

Characteristic features of the variety

The champignon belongs to the Champignonaceae family. The fruit is also known as pecheritsa.

Appearance, description and photo

Nowadays there is no person who does not know what champignon looks like - since it is the most common mushroom sold in stores. However, you should understand that recognizing its forest counterpart is not so easy.

Depending on the type, the surface of the mushroom may be brownish or white. Young individuals form small smooth caps that are hemispherical in shape.

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As they grow, the caps of young individuals straighten and can take on a prostrate shape. In the center of the cap you can often notice a small convex tubercle. The skin is smooth, velvety and dry, often covered with small scales. All varieties are compact in size. For example, the diameter of the cap of a real champignon varies between 8-15 cm.

A distinctive feature of the species is the presence of a wide ring on the leg, which has an off-white or white color. The common champignon has a cylindrical stem. It is smooth, but widens towards the bottom. The diameter of the stem is 1-2 cm, and the color matches the color of the cap or is a shade lighter.

The white flesh at the break becomes reddish over time. It is meaty and has a pleasant aroma

It is worth paying special attention to the color of the pulp, because edible species have doubles

The plates of a young mushroom are painted white, but as they grow, they first acquire a pinkish and then a light brown tint. The plates are rare, thin and not too long.

Place of distribution of champignons

This fruit is most common in the steppe and forest-steppe zones of Eurasia. The most diverse species of this fungus are found in open areas, meadows and prairies of Africa and Australia. In Russia, they should be looked for in moist soils that consist of a large amount of natural fertilizers and compost.

Mushrooms bear fruit generously in the Volgograd region. The most mushroom places are the following areas:

• Olkhovsky;
• Rudnyansky;
• Zhirnovsky;
• Novoaninsky.

They can be collected at the end of June. They are found near fir trees, in oak forests, in pastures and meadows.

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Eating

The product can be safely consumed even in its raw form. This is the most common mushroom in Russia. Cooks have come up with many cooking methods. In addition, the product can be used by pregnant women and children.

Garden champignon

It is highly valued by vegetarians and people who want to lose weight. The calorie content of the pulp is very small, while amino acids, vitamins and minerals are contained in large quantities in the mushroom.

Beneficial properties of meadow champignons

Regular consumption of summer meadow champignons has a very beneficial effect on the health of the entire body. These mushrooms contain a lot of useful substances necessary for humans, such as:

• amino acids (there are 18 of them in total);
• vitamins (B1, B2, B9, B12, C, E, D, PP);
• organic acids (folic, oxalic);
• minerals and trace elements (iron, phosphorus, calcium, magnesium, potassium, iodine, selenium).

In addition, the pulp of meadow champignons contains lecithin, which has a positive effect on the functioning of the nervous and cardiovascular systems.

Meadow champignons contain vitamins, amino acids and microelements

Use in folk medicine

The beneficial properties of champignons have long been used in folk medicine to treat diseases such as influenza, bronchitis, tracheitis and bronchial asthma. The pulp of the fruiting body of meadow champignons has antiviral, expectorant and anti-inflammatory properties.

An extract from these mushrooms successfully treats purulent skin diseases, ulcers, and psoriasis, since it has a disinfecting effect. In addition, the antioxidants contained in meadow champignons have a rejuvenating effect on the body.

Restrictions and contraindications

Champignons are considered the safest mushrooms and have no contraindications (except for individual intolerance). However, you should not abuse them, since they contain chitin, which is poorly absorbed by the body. Therefore, it is recommended to heat treat meadow champignons before eating them.

It is not advisable for children under 12 years of age to introduce mushrooms into their diet, since they are heavy foods. Also, people with gastrointestinal diseases should eat champignons with caution.

Varieties of champignons

There are several classifications:

• Based on the presence of rings: two-ring and single-ring champignons are distinguished;
• By habitat:

1. Forest soil saprophytes: forest champignon, sh. coppice.
2. Soil saprophytes of open spaces devoid of plant cover: bisporus champignon, sh. double-ring, or sh. sidewalk, sh. half-shod.
3. Herbophiles (only among grass): common champignon, sh. August.
4. Growing in open spaces among grass and in forests: field champignon, sh. elegant.
5. Desert (including halophiles): Bernard champignon.

Each type of champignon has slight external differences and a special taste. There are also differences in the structure and color of the pulp.

All of the above varieties are edible. But inedible and poisonous champignons are found in nature, which a mushroom picker must be able to distinguish from edible ones. There are also double mushrooms or false champignons, which are similar in description to ordinary champignons. If you look closely, it is easy to find characteristic differences.

Champignons: benefits and harms.

Common champignon can be eaten raw, and this is one of its main advantages. The fact is that during cooking, nutrients are partially lost, and if you use raw mushrooms for cooking, you can get the maximum benefit from them.

Champignon is one of the safest mushrooms; if it has grown under normal conditions and has not had time to accumulate toxins, it can even be eaten by pregnant women and children. The only contraindication is individual intolerance. This mushroom can be harmful only for those people who suffer from acute diseases of the digestive tract. What are the benefits of champignons?

1. Firstly, mushrooms contain minerals that are very valuable for the body. The highest concentration of the following substances in the pulp of the mushroom is observed: zinc, iron, selenium, potassium, magnesium, calcium, sodium, manganese.
2. In addition, champignons contain vitamins - groups B, PP, E, D, C.
3. Champignons are rich in antioxidants. They strengthen the immune system, help cleanse the body and stimulate regeneration processes.
4. This mushroom is very useful for vegetarians and those who control their weight. After all, the mushroom pulp contains only 20 kcal, and the content of amino acids, minerals and vitamins is maximum.
5. Easily digestible protein, combined with a set of minerals, speeds up metabolism and helps get rid of excess weight. Champignons are one of the best and most popular dietary products that help restore normal weight.

Common champignons can be eaten raw – in salads, appetizers and sandwiches. In addition, they can be dried, pickled, and salted. Heat treatment, although it destroys some of the nutrients, reveals the richness of the taste of the champignons!

Storage rules

Champignons collected from the forest need to be washed and cleaned. Further, to increase shelf life, mushrooms can be canned, pickled or dried. Thus, a pleasant mushroom product will be preserved for a long time and can be used to prepare various dishes. You can also prepare raw, pre-washed champignons in running water, boil for half an hour, then pack in plastic bags and place in the freezer. As needed, they can be taken out of the refrigerator and used to prepare various dishes. It is believed that champignons collected in the forest can be stored at home for no more than 5-7 days, store-bought ones - about 9-11 days.

Growing mushrooms at home.

Harm and contraindications

Field champignon can bring not only benefits to humans, but also harm. This happens in two cases:

• when using low-quality forest fruits;
• in case of individual intolerance to this species or mushrooms in general.

In other cases, harm from field champignons is limited to overeating or the wrong combination of foods. This variety should not be combined with heavy foods for people with illnesses and children. The rest should eat mushrooms as a side dish for vegetables or lean meat.

Important! Contraindications to the use of field champignon are a person’s age under three years, as well as chronic diseases of the digestive system in an acute form.

Use in cooking

A noble Frenchman from an old family, an old acquaintance of any venerable chef of a Michelin-starred restaurant, and yesterday’s graduate of a culinary school, champignon does not need a long introduction and enumeration of its merits. Due to its versatility, this mushroom successfully replaces any type in the most complex recipe and turns an ordinary dish into a festive one, both in appearance and taste.

Based on its value, it was unreasonably classified as mushrooms of the fourth category - with mediocre taste and nutritional characteristics.

Soups, salads, preserves, marinades, main courses, sauces - there is a place for champignons everywhere. Heat treatment reduces the taste and benefits of mushrooms, however, these mushrooms are traditionally used in any form. They can be dried, used in pies as a filling, combined with meat, vegetables, baked goods, canned, fried, boiled, stuffed with them.

Freshness is important; the age of mature mushrooms will add toughness to them when frying . Before using champignons, it is recommended to wipe them free of dirt with a damp or dry towel and quickly rinse them under running cold water. It is not recommended to immerse them in water for a long time, as they quickly gain moisture, losing their taste.

Did you know? When raw, white champignons taste like nuts. This is the usual way of eating them in France.

General characteristics of champignons

It is difficult to confuse the common champignon, which is a saprotroph, with any other mushroom. Small mushrooms resemble small balls of white, beige or brownish color. Their hat is pressed tightly to the leg. As the pecheritsa (the second name of the mushroom) grows, the edges of the cap move away from the stem, and its shape becomes flat-rounded or flat. This type of mushroom is not large. The diameter of its cap varies between 5-10 cm. And only in certain varieties can the diameter of the cap exceed 10 cm. Pecheritsa weighs on average 20 g. But there are specimens weighing 30-35 g. Mini pecheritsa weigh 10-12 g. They bear fruit pecheritsy over a long period of time.

Fresh champignons are dense in structure. Their flesh is snow-white or white-yellow. Sometimes there is a pink tint. There must be a ring in the place where the leg meets the cap. It can consist of 1 or 2 layers and resembles a small skirt. This type of mushroom is popular because of its pronounced aroma, which adds a piquant taste to even a simple dish.

Habitat

The common champignon loves fertile soil and grows near manure heaps. It prefers mountainous terrain. It is often found in forests or steppes. Steppe species are less common than others. People have learned to grow large and tasty champignon mushrooms in their summer cottages. There are entire farms where pecheritsa are grown hydroponically.

How to properly propagate champignon mycelium

Under natural conditions, fungi reproduce by spores or vegetatively using fungal tissue. In order to propagate mycelium yourself, you need to collect mushrooms along with soil and mycelium. Then, in a greenhouse, greenhouse or any container, lay a layer of compost (preferably from horse manure), add pieces of the prepared mycelium to a depth of 10 cm, keeping a distance of at least 30 cm from each other. To avoid drying out, sprinkle moist humus soil (5 cm) on top. If mycelium is planted on shelves, they should be covered with film. After half a month, the first mycelium will appear, looking like a white coating. The ambient temperature should be between 20–25 °C. After the main layer is pierced with white threads (strands), the mycelium can be used for planting.

If the grown mycelium needs to be planted after a certain time, the removed pieces of mycelium must be dried in a shady place and stored in baskets in a cool room.

Champignons are very popular because they are considered a delicacy and are a wonderful table decoration. Preparation does not require serious effort. The main rule is not to confuse it with poisonous representatives of the mushroom culture. Inexperienced mushroom pickers are advised not to collect suspicious or unfamiliar mushrooms.

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Features of growing pecheritsa at home

At home, champignons turn pink in the garden within a month after planting; their growth is very fast. To grow a garden variety of champignons, you will need space in your garden plot, planting material and special soil. Pecheritsa are also grown in the basement, equipped with containers with soil, artificial lighting and a ventilation system. When grown in the basement, the crop can be harvested all 4 seasons.

Pecheritsa prefer to be grown in greenhouses. It is difficult to get a good harvest on open ground. If you grow mycelium in open ground, then the conditions should be as close as possible to the habitat familiar to pecheritsa.

Planting material and soil

You can even grow large champignons at home. Caring for the “mushroom clearing” will not take much time. Pecherits feed on substances extracted from the soil. As planting material you will need not seeds, but spores. You can get them from the cap (mushrooms from the supermarket will not work), but it is better to purchase special mycelium. To obtain mushroom spores, you need to select good and not old mushroom caps, wash them, chop them and place them in water for several days. Then strain through cheesecloth. Pecheritsa can be propagated by dividing mycelium.

Regardless of whether pecheritsa are grown in the garden or basement, the nutrient mixture for the mycelium should consist of manure, straw or coconut fiber and organic additives.

It is not difficult to set up production on a mushroom farm. But it will take a lot of money to arrange it.

Secrets of success

Champignons grown in culture can easily do without light. On the contrary, they are afraid of direct sunlight. Therefore, if mushrooms are kept on the balcony, or in a jar on the windowsill, they should be shaded from the scorching sun.

An increased concentration of carbon dioxide leads to an abnormal elongation of mushroom stems, so regular ventilation is a prerequisite when growing Champignons in closed ground.

Freshly cut mushrooms cannot be stored for long periods of time. They should be immediately peeled, washed and cooked.

Before adding new compost, the room should be well ventilated. If any diseases appear during the cultivation of mushrooms, the basement or garage must be additionally disinfected before ventilating. For example, spray the internal surfaces with a 2% bleach solution.