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Forest champignon is considered to be a member of the Champignon family. The mushroom was discovered by mycologist Jacob Schaeffer, who gave a complete description of the fruiting body in 1762 and gave it the name: Agaricus sylvaticus. In the common people, the forest champignon is called a bell or a cap.
What does forest mushroom look like?
The cap at the fruiting body grows up to 7-12 cm in diameter, less often up to 15 cm. In small mushrooms, it has the shape of a dome, but as it grows, it expands and straightens, becoming almost flat.
At the grown beauties, the cap is slightly wavy; on some of the forest mushrooms, you can find pieces of the bedspread. Its surface is light, brown with a reddish tint. It is brighter in the center than at the edges. When viewed on the cap, you can find small scaly plates of the fibrous type. They are pressed in the center, but slightly behind at the edges. Between them, a peel is visible, on which cracks appear during a drought.
According to the photo and description, the flesh of the forest mushroom is rather thin, but dense. When collecting the fruiting body on the cut, you can notice a change in shade to red. After the time has passed, the light red color changes to brown.
The plates at the cap are frequent, located freely. In young fruiting bodies, before the veil breaks, they are creamy in color or almost white. As the mushroom grows, the color changes to dark pink, then to red, then to red-brown.
A photo of forest mushrooms in section allows you to study the stem of the mushroom: it is central, 1-1.5 cm in diameter. Outwardly, the leg looks even or slightly curved, reaches a height of 8-10 cm, with a thickening at the base. Her color is lighter than that of the cap: white with gray or brownish.
Above the ring, the leg is smooth, below it it has a coating of brownish scales, which are larger in the upper third than in the lower one. In most mushrooms it is solid, but in some specimens it is also hollow.
The pulp in the stem is presented in the form of fibers, but dense. It turns red when pressed, but gradually the redness goes away.
The ring of forest mushrooms is single and unstable. On its underside, the color is light, almost white. In adult representatives, the ring on top has a reddish-brownish color.
Where does forest mushroom grow?
The mushroom is widespread throughout Europe and Asia. Places of growth of fruit bodies are different: most often, beauties are found in coniferous and mixed forest plantations. You can also find forest mushrooms in deciduous plantings. Occasionally, the cap grows in large forest parks or recreation areas, on the edges or near anthills.
The fruiting process begins in July, peaks in August and continues until mid-autumn. If the climatic conditions are favorable, then harvesting is possible until the end of November.
Is the forest mushroom edible or not
The cap belongs to the edible fruit bodies. Mushroom pickers prefer to collect young specimens: adult forest mushrooms break easily, which complicates the process of harvesting.
Blagushka does not have a pronounced mushroom taste and smell, which is considered by culinary experts for dignity. This allows you to add fruiting bodies to dishes without fear of overpowering the taste of other ingredients.
False forest mushrooms
It is necessary to distinguish the cap from the yellow-skinned peppercorn. The mushroom has a brownish color interspersed in the center of the cap. In adult specimens it is bell-shaped, and in young representatives it is round. The flesh of the double is brownish, prone to yellowing.
To distinguish the yellow-skinned peppermint from the forest mushroom, it is enough to press on the fruit body: when touched, it changes color to yellow and begins to smell unpleasant. The aroma is similar to phenol.
This forest mushroom double is poisonous, so it should not be eaten or harvested.
The false double of the blagushka is the flat-head champignon. Its cap reaches 5-9 cm in diameter, has a small tubercle in the center. It is dry to the touch, whitish or grayish in color, with many gray-brown scales that merge into a dark spot.
The forest mushroom is similar to the edible champignon: the plates are slightly pink in color, but gradually their shade changes to black-brown. The flesh is thin; if damaged, it changes color from whitish to yellow, and then brown. But the odor of the flat-glazed species is unpleasant, it can be described as pharmacy, the aroma of iodine or ink, phenol.
In most sources, the flathead mushroom is listed as conditionally edible.
Among other types of forest mushrooms, with which blagushka can be confused, is the August mushroom. Its hat reaches 15 cm in diameter, at first it has a spherical shape, then it is half-open, of a dark brown hue. As it grows older, it cracks, as a result of which it becomes scaly. The color of the plates is pinkish-red, with age it changes to brown. The forest mushroom has an almond smell and a pungent taste. This species is edible.
Collection rules and use
When visiting the forest, it is necessary to collect only familiar mushrooms. The selected specimen should be carefully cut to reduce the risk of damage to the mycelium. It is best to harvest young fruiting bodies.
The crop should be processed before use. To do this, all fruit bodies are sorted out, cleaned of debris and dirt, and then washed under running water.
They use wild mushrooms boiled, fried or baked. Fruit bodies are distinguished by a pleasant, slightly pronounced mushroom aroma and a mild taste.
Culinary experts add them to sauces and side dishes, canning them for the winter. Freezing or drying of forest mushrooms is possible.
Conclusion
Forest champignon is a beautiful, mild-tasting, edible mushroom found in coniferous and mixed forest plantations. Despite its wide distribution, it has hard-to-distinguish twins, unsuitable for food: flat-headed and yellowing champignons.
