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White champignon (Leucoagaricus leucothites) is an edible mushroom of the Champignon family. In 1948, German mycologist Rolf Singer identified the genus Leucoagaricus as a separate group. Red-plated white champignon is also called:
- blushing umbrella;
- white champignon nut;
- lepiota nuts;
- Lepiota redplate.
Where does the white champignon grow?
Red-plated white champignon is widespread. It can be found in almost any climate zone, excluding Antarctica.The mushroom settles in mixed forests and outside the forest belt; it prefers clearings, edges, and pastures. It often grows along roads, in parks, gardens and orchards. The ruddy white champignon loves open, well-lit areas covered with thick grass.
The species is a soil saprotroph and takes nutrients from dead plant debris. The mycelium is located in the humus layer. During its life activity, the red-plated white champignon decomposes rotting organic matter into simpler compounds, improving the structure and chemical composition of forest soil.
Fruits from mid-July to October. Peak fruiting occurs at the end of summer. Grows singly and in small groups of 2-3 pieces.
What does red plate white champignon look like?
This type of champignon looks beautiful and elegant. On a thin slender leg, surrounded by a whitish ring, rises an outstretched cap 6-10 cm in diameter. In young mushrooms it looks like a bell, but later takes on a widely convex shape with a small tubercle in the center. At the edges of the cap you can see the remains of the bedspread. In most cases, the cap is thick-fleshy; thin-fleshy specimens are rare.
The color of the cap is almost white, in the central part it is a delicate pinkish-cream color. As the mushroom grows, the skin on the cap cracks. In the area of the tubercle, gray-beige scales appear on a smooth matte, slightly velvety surface. The flesh of the cap is elastic and dense, painted white. When broken or cut, the shade of the pulp does not change.
The spore-bearing layer is represented by smooth white free plates, which darken over time, acquiring a dirty pink hue.In young white champignons, the plates are hidden under a thin film of the blanket to create favorable conditions for spore maturation. Spore powder has a whitish or cream color, smooth ovoid spores are white or pinkish.
The mushroom stem can reach 1.5 cm in diameter and 5-10 cm in height. It has a club-shaped shape, noticeably widens at the base, turning into a root underground outgrowth. The leg is hollow inside, its surface is smooth, sometimes covered with small scales. The color of the leg is whitish or grayish. The pulp is white, fibrous, with a pleasant fruity aroma. Young mushrooms have a thin ring on the stem - a trace from the covering that protects the fruiting body at the very beginning of growth. Over time, in some mushrooms it completely disappears.
Is it possible to eat red plate white champignon?
Red-plated white champignon can be eaten. It is considered an edible mushroom, although little known. The species is collected by experienced mushroom pickers who know how to distinguish it from false counterparts. It is better for beginners of quiet hunting to refrain from collecting, since there are a lot of similar poisonous mushrooms. The yellowing form of the red plate mushroom is inedible.
Similar species
The red plate champignon can be confused with the inedible and poisonous meadow mushroom - Morgan's chlorophyllum (Chlorophyllum molybdites). Their fruiting period and growing location are similar. The two species can be distinguished by the color of the plates. In chlorophyllum, the underside of the cap is pale green; in mature mushrooms, it becomes greenish-olive.
The white champignon is often confused with its close relative, the field champignon (Agaricus arvensis). This is an edible mushroom with excellent taste.It grows from May to November in pastures, forest meadows, and near stables, for which it received the popular name “horse mushroom.” You can distinguish meadow champignon by the size of the cap (it reaches 15 cm), the color of the flesh (quickly turns yellow when cut) and by the pink plates on the bottom of the cap.
The edible crooked champignon (Agaricus abruptibulbus) can also be mistaken for the red plated white champignon. This type is distinguished by thinner pulp, which turns yellow when pressed and exudes a strong anise or almond aroma. In mature mushrooms, the plates acquire a black-brown tint. Most often, the species is found in spruce forests, grows on the forest floor from June until autumn, sometimes creating numerous groups of up to 30 pieces. at one place.
The red-plated white champignon bears a dangerous resemblance to the toadstool (Amanita phalloides). The deadly poisonous counterpart is variable: its cap can be almost white, yellowish or grayish in color. It is the light specimens that are difficult to distinguish from the red-plated white champignon. An essential feature of the toadstool is the snow-white color of the plates.
Red-plated lepiota is similar to the white toadstool or stinking fly agaric (Amanita virosa). It can be distinguished by the chlorine smell of the pulp and its slimy, sticky cap.
Collection and use
The red-plated white champignon is most often found at the end of August. It can be eaten raw as an ingredient in salads or side dishes, as well as:
- fry;
- cook;
- marinate;
- dry.
When dried, red-plated white champignons acquire a soft pink color.
Conclusion
White champignon red plate is a beautiful and tasty mushroom. Its little-known status among mushroom pickers can be explained by its similarity to toadstools - people simply avoid it without even cutting it off and examining it properly.
