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Field champignon is one of the types of lamellar mushrooms, part of the Champignon family. He is the largest representative of the genus.In some reference books it can be found under the name common or sidewalk champignon. In official sources it is designated as Agaricus arvensis.
What does a field champignon look like?
According to the photo and description, the field champignon has the classic shape of a fruiting body with a clearly defined cap and stem. The diameter of the upper part reaches 5-15 cm. It is white in color and has a silky shiny surface. For a long time, the shape of the cap remains hemispherical, closed with the edges curved inward. Only in overripe specimens does it straighten and then become drooping. Its surface is covered with scales, which 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 acquire a pinkish color, and at the end of the fruiting period they become rich brown. When cut, you can see the dense, fleshy pulp. It is white with a slight yellowish tint and 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, smooth, and has a widening at the base. In young specimens it is dense and solid, but as the fungus grows it becomes hollow. The color of the stem is identical to the cap; when pressed, the flesh turns yellow. On the bottom of the mushroom you can see two rings:
- the top one is wide, white, two-layer;
- the lower one is short, jagged with a yellow tint.
This feature allows you to distinguish field champignons from other species.
The spores of field champignon are brown, elliptical, and smooth.
Where does the field champignon mushroom grow?
This species is found mainly in clearings, lawns, and gardens. Prefers open, well-lit places. Grows directly on the soil. It can also be found in light thickets of grass in park areas, clearings and roadsides. It grows both on plains and in mountainous areas.
Field champignon occurs singly, in small groups and in entire mushroom families, forming semicircles and rings.
Field champignon does not like proximity to trees, with the only exception being spruce. Widely distributed in Europe and the Caucasus. On the territory of Russia it is found in all regions.
Are field champignons 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 champignon (Agaricus arvensis) can be used to prepare:
- different dishes;
- seasonings;
- sauces;
- conservation.
Young specimens are the most valuable, as their flesh is more tender and the smell is richer. Adult mushrooms are best used for baking, frying and drying.
Regular consumption in dosed amounts allows you to:
- reduce the likelihood of developing a heart attack or stroke;
- increase performance;
- improve brain activity;
- normalize metabolic processes;
- increase visual acuity;
- improve the condition of the nervous system.
Field champignons also promote weight loss, since after eating them you feel full for a long time.
How to distinguish field champignon from poisonous one
This species is in many ways similar to other mushrooms. Therefore, before collecting, you need to learn to distinguish it from false field champignons and other look-alikes.
In the first case, a poisonous relative can be recognized by a change in shade when pressing on the flesh. In the false representative it becomes yellowish. When the stem is cut at the base, its color initially changes to bright yellow, then orange and eventually turns brown. In addition, inedible champignons do not have the pleasant smell of anise. They smell like iodine, medicine or carbolic acid.
Young specimens of field champignon can also be confused with pale toadstool and light-colored fly agarics. The change in color of the flesh when pressed helps to recognize poisonous counterparts. The hue in this case changes to yellow. Also, the pulp emits an unpleasant odor.
The difference between field champignons and umbrella mushrooms is that the latter is characterized by a long and slightly curved stem. In addition, in some specimens you can see a tuberous thickening at the base. In young umbrellas, the surface of the cap is whitish with a dark elevation in the center. As it grows, 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 filmy ring on the leg, which can be easily moved.Spore powder is light cream.
Collection rules
The fruiting period begins in May and lasts until the end of October. Favorable conditions for growth are air temperature within 16-18 degrees and humidity - 80-85%.
Mushroom picking should only be done if you are absolutely sure that they are edible. Field champignons should be cut with a knife at the base of the fruiting body, which will avoid damaging the mycelium. At the same time, there is no need to take overripe specimens, since they are capable of accumulating toxins during the growth process.
How to process field champignons
Before using mushrooms for food, they must be thoroughly cleaned of forest litter, grass and other debris. Then release the caps from the top skin and the film below that covers the plates. After this, the mushrooms must be thoroughly washed.
How to cook field champignons
Pre-peeled mushrooms can be used fresh to prepare various salads and sauces. In this case, they need to be slightly dried and cut into slices.
Also, field champignons can be subjected to heat treatment, so you need to know how to cook them correctly so that they retain their taste.
How long to cook field champignons
This type needs to be boiled for 10 minutes. in salted water. After this, the mushrooms should be placed in a colander and the water should be allowed to drain.
In this form, they can be used to prepare soups, main courses, and also as a filling for pies.
How to fry field champignons
To fry mushrooms, they must first be boiled and allowed to drain.After this, the champignons must be cut into longitudinal plates.
Meanwhile, heat a frying pan and pour in a small amount of sunflower oil. Then add the champignons, add salt and pepper and fry for 5-7 minutes, remembering to stir constantly. If desired, sunflower oil can be replaced with butter.
How to prepare field champignons for the winter
It is recommended to dry and pickle field champignons as winter preparations. At the same time, the mushrooms retain their pleasant taste and aroma.
To dry, you need to first clean them and cut them into longitudinal slices. In this case, washing is not required. After this, string the resulting slices onto a thread and hang them in a dark, dry room, covered with gauze to prevent insects. After 2-3 days, put the mushrooms in a fabric bag for long-term storage.
For pickled field champignons 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 the mushrooms with salt and citric acid.
- Strain and place in prepared jars.
- Prepare the marinade with the addition of all remaining ingredients, simmer for 10 minutes.
- Fill the jars and roll them up.
Cover the containers with a warm blanket to cool slowly. After two days, put the jars in the basement.
Conclusion
Field champignon is a valuable type of mushroom that can be grown at home. To do this, you will need to purchase fruitful spores and create optimal conditions for growth. But this process requires endurance, patience and certain knowledge.
