Such Different Mushrooms - In The Forest And In The Garden. Types, Photos. How Not To Be Confused With Poisonous Mushrooms?

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Such Different Mushrooms - In The Forest And In The Garden. Types, Photos. How Not To Be Confused With Poisonous Mushrooms?
Such Different Mushrooms - In The Forest And In The Garden. Types, Photos. How Not To Be Confused With Poisonous Mushrooms?

Video: Such Different Mushrooms - In The Forest And In The Garden. Types, Photos. How Not To Be Confused With Poisonous Mushrooms?

Video: Such Different Mushrooms - In The Forest And In The Garden. Types, Photos. How Not To Be Confused With Poisonous Mushrooms?
Video: 7 Types of Oyster Mushrooms and 3 Poisonous Look-Alikes 2024, March
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Finally, it rained in the Kuban. The dry earth sighed with relief. In the trees, it seems, even a gurgle is heard - they drink so greedily. And immediately the mushrooms became active - after the dry last season, they were apparently unbearable. Between the beds and near the apple trees, the first mushrooms appeared, overtaking the raincoats jumping out with balls at the start. This article will be about champignons, which are so common in the store and in the market, and so different in the forest and in the garden.

Such different champignons - in the forest and in the garden
Such different champignons - in the forest and in the garden

Content:

  • Common champignon
  • Field champignon
  • Two-ring champignon
  • Forest champignon
  • How not to confuse champignons with poisonous mushrooms?

Common champignon

We have the first mushrooms to climb , or real (Agaricus campestris). They are also called meadow mushrooms or peppers. They are found in a "witch circle" on the lawn in front of the house, in heaps in open places. Most of the site we have tinned, they have expanse.

In the literature, they write that ordinary champignons grow on rich manured soil, but ours, apparently, are not aware of: there is not a trace of rich soil here, red clay is covered with a 5-10-centimeter layer of forest soil. By the way, on the lawn where the calves are grazed, I have never seen champignons. They are "wrong" with us. But this makes them no less tasty.

In the "witch circle" the mushrooms are disciplined: they pop up somehow almost simultaneously - it's very convenient, just for roast it turns out. In other places, where they grow in small groups, discipline is not good: they are of different sizes, today they are alone, in three days they are different. If the very solitary ones got out, we leave them to multiply.

Ordinary champignons on the lawn look prettier than in a store: their hats are bright white, with age, as they grow and unfold from hemispherical to flat, they change color to gray-brownish. The plates, on the other hand, change their color from pinkish, through pink-brown and brownish to dark brown. It is not recommended to use mushrooms in the version of dark brown plates.

In very young mushrooms-balls, the lower part of the cap is covered with a white blanket attached to the stem. As the mushroom grows, the veil breaks, a ring remains on the stem, and some scraps can be observed along the edge of the cap.

Common champignons are found throughout Russia, except for the Far North and bear fruit from May to November, so you can already start mushroom hunting.

The aroma of natural champignons, of course, cannot be compared with the smell of artificially grown mushrooms. You can even look for champignons by smell, if your sense of smell allows.

Common champignon (Agaricus campestris)
Common champignon (Agaricus campestris)

Field champignon

Field champignon (Agaricus arvensis) is also found on our site in early summer. In autumn he 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 cries. These mushrooms have chosen a place in our garden between cherries and plums. The trees are still young, they have not covered everything around with crowns, the space is illuminated and warmed up. Quite dry. Unlike ordinary champignons growing in low-lying areas in damp places, field mushrooms tend to lean more towards dry slopes.

Field mushrooms grow larger than ordinary mushrooms, open caps can reach 15 cm, they are distinguished by a slight yellowing of the pulp at the break and from touching the cap. Their hats are beautiful, white with a barely perceptible violet-grayish tint, silky. The legs are white, smooth with a beautiful double-layer mini-skirt. They also have a slightly aniseed scent.

They are found throughout Russia, in summer and autumn, in meadows, in meadows, in gardens. They love open spaces. Come across on the roadside. They often grow next to nettles. Still would! Nettle knows where the land is good.

They can be found singly, in groups or "witch rings", and even in half rings, so that one mushroom found is a reason to look around and even walk in circles. The mushroom is worth your while as it is considered one of the most delicious mushrooms. At first, I was somewhat alarmed by the anise shade of the smell, but after cooking it does not remain. And his taste is really wonderful, even a little nutty.

Although it is called a field mushroom, in autumn we have this champignon growing in bright places in a hornbeam-oak forest, and you can also look for it by smell - when it is wet, the aroma is quite distinct.

Field champignon (Agaricus arvensis)
Field champignon (Agaricus arvensis)

Two-ring champignon

Among the champignons there are also their own "pitching", for example, the two-ring champignon (Agaricus bitorquis). Not only does it prefer to grow on compacted soil, in some cases it can lift asphalt. Although this is not so much a plus for the mushroom as a minus for the asphalt.

Accordingly, it grows large - the cap is 6-12 cm in diameter, the leg is thick. A hat cannot be a ball, it opens even inside the soil. Therefore, there is almost always any debris on the hats. The color of the cap is white or brownish, the plates are pink in youth and chocolate brown in adulthood. The flesh of the cap is rather thick, dirty white at the break, slightly turning pink. Two rings are clearly visible on the leg, apparently, his bedspread was originally with a frill. The smell of mushroom, pleasant.

It is also a delicious mushroom and quite common: it grows on the roadsides, on grazing cattle, in gardens, it feels quite comfortable within the city. And bears fruit from spring to autumn.

This type of champignon, like the common one, is actively cultivated.

There is also a similar cultivated species - the double-pore champignon (Agaricus bisporus), which can be distinguished by the double ring on the leg of the two-ringed and "scaly" surface of the adult double-pore cap. The littered two-ring hats make identification difficult, though.

Two-ring champignon (Agaricus bitorquis)
Two-ring champignon (Agaricus bitorquis)

Forest champignon

The forest champignon (Agaricus silvaticus) develops the scaly cap theme, started by the dvusporov mushroom. It is downright all densely covered with brownish-brown scales, so that the young ball-caps look shaggy brown. At this time, their coverlet had not yet broken and the plates under it were very light, creamy.

With the opening of the cap, the scales diverge, white flesh shines through between them. It is rather thin in the blush (another name for forest mushroom) and often cracks in adulthood. The size can be as in a two-ring, only much thinner. When broken and pressed, the pulp turns red, and then acquires a brownish tint.

The plates, like other champignons, turn pink with age, then the color becomes more saturated with chocolate tones, and finally turn brown.

The leg is smooth above the ring, below it is scaly. At a young age it is solid, with age it becomes hollow.

Forest champignon gravitates towards conifers and even mainly to Christmas trees. It can also be found in mixed forests. He also has an inexplicable craving for anthills, near them or even directly on them, he often occurs. Most likely, when the spores mature, it releases some substances that the ants like, and they drag the spores into the nests. By the way, on anthills it competes with a very similar and quite edible mushroom august (Agaricus augustus).

It is also distributed throughout the forest zone, but it bears fruit later, from July to the end of autumn. It grows both singly and in small groups, sometimes in "witch circles", but rarely.

His taste is noticeably less pronounced than that of the field and ordinary, grown free. That is, it is quite capable of replacing store mushrooms in all dishes.

Forest champignon (Agaricus silvaticus)
Forest champignon (Agaricus silvaticus)

How not to confuse champignons with poisonous mushrooms?

There are also similar species, differing in small details, which are not very interesting for a simple mushroom picker. The main thing is to learn by heart the signs of poisonous mushrooms, with which champignons at first glance can be confused (you can't confuse the second!).

The mushroom family has its own outcasts, which are categorically not recommended to use.

Champignon yellow-skinned or reddish, which is also called yellow-skinned peppers. Nothing particularly yellow when looking at the mushroom is not detected, the caps sometimes look like a field champignon, a forest mushroom, and a double-pore mushroom, and there's nothing to say about a two-ring mushroom with its littered caps.

A striking distinguishing feature is the smell - it smells disgustingly of carbolic acid. Or phenol, which is the same thing. For those who do not know how carbolic acid stinks - a nasty chemical smell. When heat treated, it increases. If everything is fine with the sense of smell, the mushrooms will be thrown away even during the collection process, in extreme cases - during the cooking process.

Another striking distinguishing feature is a noticeable yellowing of the cap when pressed. The base of the leg quickly turns bright yellow when pulled. That is, in all places where the mushroom has been touched, it turns noticeably yellow, over time these places become brownish.

Such a poisonous mushroom grows throughout the forest zone of the European part of Russia, I came across among field mushrooms. Occurs from the second half of summer until autumn.

Young champignons can be confused with pale toadstool, again - when viewed from above and at a young age, when mushroom caps are white. The most characteristic differences between the pale toadstool and the champignons are the volva, which covers the base of the leg, white plates and white pulp that does not change color at the break.

Therefore, you need to be careful with very young pure white mushrooms. It is better not even to take them at all, if there is no complete certainty that these are champignons. With age, the caps of the pale toadstool acquire olive or brownish shades. The plates always remain white.

I have come across pale toadstools in places where field and two-ring champignons grow. And they smell like mushrooms quite nicely, which is the most offensive! Fruiting from early summer to mid-autumn.

Even at a young age, champignons can be confused with white amanita. Vivid differences - the fly agaric has an unpleasant odor, a tuberous base of the leg and a volva, in this it is very similar to a pale toadstool. The entire mushroom is white, both intact and after damage. It grows in early summer in both coniferous and mixed forests.

The most important safety rule when picking mushrooms is "not 100% sure - don't take it!" - must be strictly observed.

Champignon yellow-skinned or reddish
Champignon yellow-skinned or reddish
Death cap
Death cap
White fly agaric
White fly agaric

Additionally, I would like to remind you that mushrooms grow quickly and absorb a lot of carcinogenic things that happened in the soil nearby. So roadsides, neighborhoods of large enterprises and, in general, all ecologically unhealthy places can make even completely harmless mushrooms poisonous. Take care of yourself and your loved ones!

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