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There are different representatives of the champignon family. The long-root white champignon is very familiar to mushroom pickers who prefer this species. The popularity is well-deserved due to its taste characteristics, which are considered the main parameters of any mushroom.
Knowledge of the external characteristics of the fruiting body is the key to maintaining health
Where does the long-root white champignon grow?
The white champignon is widespread in North America, Australia, and Eurasian countries.Lovers of “quiet hunting” from Russia can find a juicy mushroom in the Rostov region. In other regions, its presence has not been noted. Most often it grows in fields, roadsides, parks or gardens. The species can grow as single specimens or in small groups.
Fruiting lasts from the beginning of June to the first days of October.
What does long-root white champignon look like?
You can easily recognize the species among other representatives of the mushroom kingdom by its description. The main parts of the fruiting body have their own characteristic features:
- Hat. In young specimens it is spherical in shape. Adults are distinguished by a hemispherical or convex-spread cap. Some have a small bump in the middle. The surface is scaly or fleecy, whitish in color, with a darker center. Diameter from 4 cm to 13 cm.
- Pulp. Under the skin it has a grayish tint, the main part is white. The consistency is dense, the smell is mushroomy and quite strong. The taste is slightly sweet, the smell resembles the aroma of walnut kernels.
- Records. The long-rooted species is classified by scientists as agaric fungi. Its plates are frequent, thin, cream-colored, and darken when damaged. If they dry out, they turn brown.
- Leg. Tall and strong. Length from 4 cm to 12 cm, thickness up to 2.5 cm. The shape resembles a mace. The base of the leg has long underground structures that grow into the ground. Decorated with a simple white ring. Moreover, it can be located in any part - at the bottom, in the middle or at the top of the leg. Some white champignons do not have it at all.
The stem may have a ring or its remains at any distance from the cap
The spores of the species have an oval or ellipse shape, white or cream color.
A detailed description allows mushroom pickers to immediately distinguish the long-rooted white champignon from other species.
Is it possible to eat long-root white champignon?
The mushroom is considered edible even when fresh. There are no prohibitions or restrictions for consumption. Therefore, you can start cooking after cleaning and quickly boiling the fruiting bodies.
False doubles
It should be noted that an inexperienced mushroom picker may confuse the long-rooted mushroom with both other edible types of champignons and with poisonous counterparts.
Edible species that have similar characteristics include:
- White champignon is blushing. Latin name Leucoagaricus leucothites. It has a wider distribution area than the long-rooted one. Fruiting ends in August, so when picking mushrooms in the fall it will not be possible to confuse the species.
White champignon rosy is found only in the summer months
- Champignon bisporus. In Latin it sounds like Agáricus bísporus. There are three varieties of mushroom - white, cream and brown. The first two are very similar to the long-rooted white champignon.
Bisporous - edible species that can be collected together with long-rooted
These species are also edible. If they end up in the basket, they will do no harm. However, there are poisonous scaly look-alikes to watch out for:
- Lepiota squamosus (Lepiota brunneoincarnata). The differences are in the size of the cap. In lepiota it has a diameter of no more than 6 cm. Also, the stalk of the poisonous mushroom has a different color up to the place where the ring is attached and below it. It's darker at the bottom.
Lepiota is best distinguished by adult specimens, in which the maximum cap diameter is much smaller
- Yellow-skinned champignon (Agaricus xanthodermus). The cap is large, like the long-rooted species.The color of the skin is yellow; when pressed, the cap also becomes yellowish. The leg is hollow. The mushroom is very poisonous.
This type has a hollow cap, which distinguishes it from the edible champignon
- Variegated champignon (Agaricus moelleri). The color of the cap is gray; you need to carefully examine it when picking mushrooms. Diameter up to 14 cm. Brown spores.
Pied is distinguished by a leg that is not club-shaped
- Flat-headed champignon (Agaricus placomyces). It has an inky odor and turns sharply yellow in air. The diameter of the cap is no more than 8 cm. The spore powder is brown.
Flat-headed has a distinct odor that resembles phenol
Rules for collection and use
During the “silent hunt”, you need to carefully inspect each specimen before collecting it in the basket. It is not recommended to take fruiting bodies on the side of roads, near railway tracks, or near industrial areas. Any mushroom that is in doubt should be set aside. More information on how to inspect fruit bodies when harvesting:
The species is suitable for fresh consumption, drying, frying, pickling and salting. It is very convenient for cooks that it can be consumed even without boiling.
Silent hunting only makes sense when away from roads or other sources of toxins
Conclusion
White champignon long-rooted is a very tasty and juicy mushroom. Collecting edible mushrooms will significantly diversify your diet and increase the vitamin composition of your dishes.
