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The forest champignon is classified as a member of the Champignonaceae 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 common parlance, forest champignon is called blagushka or cap.
What does a forest champignon look like?
The cap of 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.
The cap of the grown sweet mushrooms is slightly wavy; on some of the forest champignons you can find pieces of the cap. Its surface is light, brown with a reddish tint. It is brighter in the center than at the edges. Upon examination, small scaly fibrous plates can be found on the cap. They are pressed in the center, but slightly behind at the edges. Between them the skin is visible, on which cracks appear during drought.
According to the photo and description, the flesh of the forest champignon is quite thin, but dense. When collecting the fruiting body on the cut, you can notice a change in color to red. After time, the light red color changes to brown.
The plates of the cap are frequent and freely located. 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 red, then red-brown.
A cross-sectional photo of forest champignons allows you to study the stem of the mushroom: it is central, 1-1.5 cm in diameter. Externally, the stem looks smooth or slightly curved, reaches a height of 8-10 cm, with a thickening at the base. Its 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 covering of brownish scales, which are larger in the upper third than in the lower third. In most mushrooms it is solid, but in some specimens it is hollow.
The pulp in the leg is presented in the form of fibers, but dense.It turns red when pressed, but gradually the redness goes away.
The ring of forest champignons is single and unstable. On its underside the color is light, almost white. In adult representatives, the ring on top has a reddish-brown color.
Where does the forest champignon grow?
The mushroom is widespread throughout Europe and Asia. The places where fruiting bodies grow are different: most often sweets are found in coniferous and mixed forest plantations. You can also find forest champignons 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, reaches its peak in August and continues until mid-autumn. If climatic conditions are favorable, harvesting is possible until the end of November.
Is forest champignon edible or not?
The cap refers to the edible fruiting bodies. Mushroom pickers prefer to collect young specimens: adult forest champignons break easily, which complicates the harvesting process.
Blaushka does not have a pronounced mushroom taste or smell, which is considered an advantage by culinary specialists. This allows you to add fruiting bodies to dishes without fear of interrupting the taste of other ingredients.
False forest champignons
It is necessary to distinguish the cap from the yellow-skinned pepper. The mushroom has a brownish color with inclusions in the center of the cap. In adult specimens it is bell-shaped, and in young specimens it is round. The flesh of the double is brownish and prone to yellowing.
To distinguish the yellow-skinned pepper from the forest champignon, just press on the fruiting body: when touched, it changes color to yellow and begins to smell unpleasant. The aroma is similar to phenol.
This wild champignon counterpart is poisonous, so you should not eat or collect it.
The false double of the sweet mushroom is the flat-headed champignon. Its cap reaches a diameter of 5-9 cm and has a small tubercle in the center. It is dry to the touch, whitish or grayish in color, with many gray-brown scales merging into a dark spot.
The forest mushroom is similar to an edible champignon: the plates are slightly pink in color, but gradually their shade changes to black-brown. The pulp is thin and, when damaged, changes color from whitish to yellow and then brown. But the odor of the flat-headed species is unpleasant; it can be described as pharmaceutical, the aroma of iodine or ink, phenol.
In most sources, flat-head champignon is listed as conditionally edible
Among other types of forest champignons with which the sweet mushroom can be confused is the August champignon. Its cap reaches 15 cm in diameter, at first it has a spherical shape, then half-prostrate, and is dark brown in color. As it matures, it cracks, causing it to become scaly. The color of the plates is pinkish-red, changing to brown with age. The forest mushroom has an almond smell and a pungent taste. This species is edible.
Rules for collection and use
When visiting the forest, you should only collect familiar mushrooms. The selected specimen should be carefully cut, reducing the risk of damage to the mycelium. It is best to collect young fruiting bodies.
The harvest should be processed before use. To do this, all fruiting bodies are sorted, cleaned of debris and dirt, and then washed under running water.
Forest champignons are consumed boiled, fried or baked. The fruit bodies are distinguished by a pleasant, mild mushroom aroma and mild taste.
Cooks add them to sauces and side dishes and preserve them for the winter. Freezing or drying of forest champignons is possible.
Conclusion
Forest champignon is a beautiful, mild-tasting, edible mushroom found in coniferous and mixed forest plantations. Despite its widespread distribution, it has difficult-to-distinguish counterparts that are unsuitable for food: flat-headed and yellowing champignons.
