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Field champignon - one of the types of lamellar mushrooms, part of the Champignon family. He is the largest member of the genus. In some reference books, it can be found under the name common champignon or sidewalk. In official sources, it is designated as Agaricus arvensis.
What does field champignon look like?
According to the photo and description, the field champignon has a classic shape of a fruiting body with a distinct cap and leg. The diameter of the upper part reaches 5-15 cm. It is white and has a silky shiny surface. For a long time, the shape of the cap remains hemispherical, closed with edges bent inward. Only in overripe specimens does it straighten, and then becomes drooping. Its surface is covered with scales that turn yellow and crack over time.
On the back of the cap there is a white film that covers the curved thin plates. Initially, they have a light gray tint, then they acquire a pinkish color, and at the end of the fruiting period they become deep brown. When cut, you can see the dense fleshy flesh. It is white with a slight yellowness, and it smells like anise.
The leg of this species reaches a height of 6-10 cm and a width of 1-2 cm. It is cylindrical, even, and has an extension at the base. In young specimens, it is dense, whole, but as the fungus grows, it becomes hollow. The color of the leg is identical to the cap; when pressed, the flesh turns yellow. On the bottom of the mushroom, you can see two rings:
- top - wide, white, two-layer;
- the bottom is short, serrated with a yellow tinge.
This feature allows you to distinguish field mushrooms from other species.
Spores of field brown champignon in the form of an ellipse, smooth.
Where does the field champignon mushroom grow?
This species is found mainly in meadows, lawns, and gardens. Prefers open, well-lit places. It grows directly on the soil. It can also be found in light thickets of grass in parkland, clearings and roadsides. It grows both on plains and in mountainous areas.
Field champignon occurs singly, in small groups and whole mushroom families, forming semicircles and rings.
Field champignon does not like the neighborhood with trees, the only exceptions are spruce.Widespread in Europe and the Caucasus. On the territory of Russia, it is found in all regions.
Field mushrooms are edible or not
This species is considered edible and can be eaten raw. According to the assessment of taste, this mushroom is classified in the third category. It is rightfully considered a delicacy.
Also, field mushroom (Agaricus arvensis) can be used to prepare:
- different dishes;
- seasonings;
- sauces;
- conservation.
The most valuable are young specimens, since their flesh is softer and the smell is richer. Adult mushrooms are best used for baking, frying, and drying.
Regular use in a dosage amount allows:
- reduce the likelihood of developing a heart attack, stroke;
- improve performance;
- improve brain activity;
- normalize metabolic processes;
- improve visual acuity;
- improve the state of the nervous system.
Also, field mushrooms contribute to weight loss, since after eating them, the feeling of satiety is felt for a long time.
How to distinguish field mushroom from poisonous
This species is very similar to other mushrooms. Therefore, before collecting, you need to learn to distinguish it from false field mushrooms and other doubles.
In the first case, a poisonous relative can be recognized by a change in shade when pressing on the pulp. In the case of a false representative, it becomes yellowish. When the leg is cut at the base, its color initially changes to bright yellow, then orange, and eventually acquires a brown tone. In addition, inedible champignons lack the pleasant smell of anise. They smell like iodine, drugs, or carbolic acid.
Young specimens of field champignon can also be confused with pale toadstool and light amanita. A change in the color of the pulp with pressure helps to recognize poisonous twins. The hue in this case changes to yellow. Also, the pulp exudes an unpleasant odor.
The difference between field mushrooms and an umbrella is that the latter is characterized by a long and slightly curved stem. In addition, tuberous thickening at the base can be seen in some specimens. In young umbrellas, the surface of the cap is whitish with a dark elevation in the center. In the process of growth, the skin cracks into ocher-colored scales.
On the back of the cap there are creamy plates that turn brown over time.
A distinctive feature of the umbrella is a wide membranous ring on the leg, which can be easily moved. Spore powder - light cream.
Collection rules
The fruiting period begins in May and lasts until the end of October. Favorable conditions for growth are air temperature in the range of 16-18 degrees and humidity - 80-85%.
Mushroom collection should be carried out only with complete confidence in their edibility. Cut the field mushrooms with a knife at the base of the fruiting body, which will not damage the mycelium. In this case, it is not necessary to take overripe specimens, since they are capable of accumulating toxins during the growth process.
How to process field mushrooms
Before using mushrooms for food, they must be thoroughly cleaned of forest litter, grass and other debris. Then release the caps from the upper skin and the film from the bottom, which covers the plates. After that, the mushrooms must be thoroughly rinsed.
How to cook field mushrooms
Pre-peeled mushrooms can be used fresh to prepare various salads and sauces.In this case, they must be slightly dried and cut into slices.
Also, field mushrooms can be heat treated, so you need to know how to cook them correctly so that they retain their taste.
How much to cook field mushrooms
This type must be boiled for 10 minutes. in salted water. After that, the mushrooms should be put in a colander and allowed to drain.
In this form, they can be used for making soups, main courses, and also as filling for pies.
How to fry field mushrooms
To fry the mushrooms, they must first be boiled and allowed to drain off the water. After that, the mushrooms must be cut into longitudinal plates.
In the meantime, heat a frying pan and pour in a small amount of sunflower oil. Then put the mushrooms, salt, pepper and fry for 5-7 minutes, remembering to stir constantly. If desired, sunflower oil can be replaced with butter.
How to prepare field mushrooms for the winter
It is recommended to dry and pickle field mushrooms as winter preparations. At the same time, the mushrooms retain their pleasant taste and aroma.
For drying, they must first be cleaned and cut into longitudinal plates. Washing is not required in this case. After that, the resulting slices are strung on a thread and hung in a dark dry room, covered with gauze from insects. After 2-3 days, put the mushrooms in a cloth bag for long-term storage.
For pickled field mushrooms for the winter, you will need:
- mushrooms - 2 kg;
- water - 0.5 l;
- salt - 30 g;
- sugar - 40-50 g;
- citric acid to taste;
- allspice - 7 pcs.;
- cloves - 8 pcs.
Cooking process:
- Boil mushrooms with salt and citric acid.
- Strain, put in prepared jars.
- Prepare the marinade with the addition of all the remaining components, boil for 10 minutes.
- Pour cans, roll up.
Cover the containers with a warm blanket to cool slowly. After two days, put the cans in the basement.
Conclusion
Field champignon is a valuable type of mushroom that can be grown at home. This will require acquiring fertile spores and creating optimal conditions for growth. But this process requires endurance, patience and certain knowledge.
