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The long-rooted white champignon belongs to the Champignon family, the genus Belochampignon. A synonym for this name is the Latin term - Leucoagaricus barssii. Like most species of the family, this mushroom is edible.
Where does the long-root white champignon grow?
This species is quite widespread in Asia, North America, Europe and Australia. It is rare in Russia; it was most often seen in the Rostov region. No appearance has been observed in other regions.White champignon long-root grows from June to October in park areas, gardens, fields, arable lands, roadsides or in ruderal thickets.
What does long-root white champignon look like?
Grows singly or in small groups
At the initial stage of ripening, the cap of the long-rooted white champignon is hemispherical with edges bent inward; with age it becomes convex-prostrate with or without an elevation in the central part. The size of the cap in diameter is 4-13 cm. The surface is fleecy or scaly, colored whitish or gray-brown with a darker middle. On the underside of the cap there are thin cream-colored plates. In old mushrooms they take on a brown tint. The spores are oval or ellipsoid. Spore powder is white-cream in color.
The leg of the long-rooted white champignon is club-shaped and spindle-shaped, tapering towards the base. Its length varies from 4 to 12 cm, and its thickness is 1.5-3 cm. The surface is scaly, painted white or grayish, and turns brown when touched. The leg with its base is deeply rooted in the ground, which is why this species received its corresponding name. In its middle or upper part there is a simple whitish ring, but in some specimens it may be absent. The pulp of the long-rooted white champignon is dense, grayish under the skin, and the rest of the fruit body is white. It has a pronounced mushroom aroma and a pleasant taste reminiscent of a walnut.
Is it possible to eat long-root white champignon?
White champignon long-root belongs to the group of edible mushrooms.It has high nutritional value, and therefore is quite popular among mushroom pickers.
False doubles
Most representatives of the Champignon family are similar to each other, but when collecting you should beware of some inedible and even poisonous specimens
This mushroom has several doubles:
- Yellow-skinned champignon – consumption of this species causes poisoning of the body. You can recognize a double by its hollow stem and yellowing flesh when pressed. When heat treated, this specimen emits a strong smell of phenol.
- Variegated champignon - belongs to the poisonous group. It lives in the temperate climate zone, most often found in Ukraine. A distinctive feature of the double is its white flesh with an unpleasant odor, which when pressed becomes brown.
Collection and use
To use as food, long-rooted white champignon does not require preliminary heat treatment. It is perfect as a main dish in almost any form: fried, boiled, pickled, salted. It can also be used raw in side dishes or salads.
A characteristic feature of the long-root champignon is that it quite often grows near garden plots, along roads or in parks. However, experts assure that mushrooms found within the city should under no circumstances be eaten. In order not to harm your body, they should be collected only in ecologically clean areas.
Conclusion
White champignon long-rooted is a valuable and edible mushroom.It is not found so often; as a rule, it settles close to people, for example, in gardens or parks, which is a pleasant surprise for mushroom pickers.
