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Bernard's champignon (Agaricus Bernardii), its other name is steppe champignon. A lamellar mushroom belonging to the extensive family and genus Agarikov. Other scientific synonyms, common until the thirties of the 20th century:
- Psalliota Bernardii;
- Pratella Bernardii;
- Fungus Bernardii;
- Agaricus campestris subsp. Bernardii.
Bernard's champignon was first described in the eighties of the 19th century.
What does Bernard's Champignon look like?
Bernard's champignon reaches very large sizes.The fruiting body that has just appeared has the shape of a ball, with the edges of the cap strongly turned inward. Then the top straightens, taking a spherical shape with a pronounced depression in the center. Adult specimens become umbrella-shaped, with the edges of the cap strongly curled inward and a funnel-shaped depression in the middle. The diameter of young caps is 2.5-5 cm, adult fruiting bodies reach sizes of 8-16 cm.
Bernard's champignon has a dry, dense cap, slightly velvety to the touch, smooth with a distinct shine. Small chaotic cracks form a scaly pattern. The cap is creamy-white, with dark brown and pinkish-brown spots appearing with age. Color can vary from milky pink to yellowish brown.
The leg is barrel-shaped, relatively short. Covered with white fluff, thickening at the root, tapering towards the cap. Dense, fleshy, without voids, pinkish at the break. Bernard's Champignon grows from 2 to 11 cm, with a thickness of 0.8 to 4.5 cm. The color is similar to the cap or lighter.
The plates are very frequent, not attached to the stem, at first creamy-pinkish, then darken to a coffee and brownish-brown hue. The cover is thick and lasts a long time. In an adult mushroom, it remains a filmy ring on a stalk with a thinned edge. The spores are chocolate-colored and quite large.
Where does Bernard's Champignon grow?
Bernard's champignon is a rare mushroom with a limited habitat. Not found in the Northern regions of Russia. Distributed in steppe zones and deserts, in Kazakhstan, Mongolia, and Europe. Bernard's Champignon can often be found on the sea coasts of North America, in Denver. Loves saline soils: coastal marine areas, along roads sprinkled with chemicals during the winter, on salt marshes with a hard crust.It mainly lives in dense grass, hiding from the sun so that only the tops of the caps are visible. It can be found on lawns, gardens or parks, forming characteristic “witch circles”.
The mycelium bears fruit abundantly, in large groups with separately located specimens, from mid-June to the end of October.
Is it possible to eat Bernard's Champignon?
The flesh of the mushroom is white, dense, fleshy with a rather unpleasant odor. Has a pinkish tint when broken and when squeezed. Bernard's champignon belongs to the conditionally edible fruiting bodies of category IV. Its nutritional value is quite low, the taste is not rich mushroom.
False doubles
Bernard's champignon is similar to some varieties of the Agarikov family.
- Champignon Double Ring. Edible, grows in saline soils and grass, meadows and fields. It is distinguished by a sour smell, a smooth cap without cracks, and a double ring of remnants of the bedspread on the stem.
- Common Champignon. Edible, it differs only in pure white flesh at the break and an even cap with pronounced sparse scales. The smell is rich mushroom.
- Champignon Yellow-skinned (redhead or pecheritsa). Very poisonous. Bernard's champignon is almost indistinguishable from it in appearance. It has bright yellow spots on the cap and stem. When cut, the pulp becomes yellowish in color and emits an unpleasant phenolic odor.
- Amanita Stinky (White) – deadly poisonous.It differs from Bernard's Champignon in its smooth, bright white, slightly creamy color throughout the stem and cap, with a slightly sticky surface after rain. Has an unpleasant smell of rotting potatoes.
- Pale grebe (green fly agaric)) – deadly poisonous. It is distinguished by a brownish-olive color of the cap and a noticeable thickening at the root of the stem. Young fruiting bodies are difficult to distinguish by smell; they have a pleasant mushroom smell, but old ones have a rich, rotten aroma.
Rules for collection and use
Bernard champignon is recommended to be collected young, when the edges of the cap are still clearly turned down and the plates are covered with film. It is best to grab the edges and, pressing lightly, twist it out of the mycelium. You should not take overgrown, dried out, damaged specimens.
Bernard's champignon can be used fried, boiled, frozen, as well as salted and pickled. Before cooking, the fruiting bodies should be cleaned and washed well. Do not soak them for more than 30 minutes in salted water, otherwise the product will become watery. Clean hats and legs from dirt and films. Cut large specimens into pieces. Pour water into a saucepan, add salt at the rate of 1 tsp. per liter, boil and add mushrooms. Cook for only 7-8 minutes, skimming off the foam.The product is ready for further processing.
Drying
Bernard's champignon has a surprisingly mild taste when dried. To do this, the fruiting bodies must be cleaned of films and debris. Do not wash or wet. Cut into thin slices and hang on strings. You can also dry it in electric dryers or in a Russian oven. The dried product can be ground in a mixer or meat grinder to obtain a nutritious mushroom powder.
Bernarda champignon fried with potatoes and sour cream
A simple hearty dish loved by generations of avid mushroom pickers.
Required Products:
- Boiled Bernard champignon – 1 kg;
- potatoes – 1 kg;
- onion – 120 g;
- sour cream – 100 ml;
- vegetable oil – 30-50 ml;
- salt, pepper, herbs to taste.
Cooking method:
- Wash the vegetables, peel and cut into strips. Place the onion in a hot frying pan with oil and fry.
- Add potatoes, add salt and pepper, add boiled mushrooms, fry over medium heat for 10-15 minutes.
- Add sour cream mixed with chopped herbs and simmer covered for 10 minutes.
The finished dish can be eaten as is or served with fresh salad, cutlets, or chops.
Stuffed champignon Bernard
Large, smooth specimens are needed for stuffing.
Required Products:
- boiled Bernard champignon – 18 pcs.;
- boiled chicken fillet – 190 g;
- hard cheese – 160 g;
- onion – 100 g;
- sour cream – 30-40 ml;
- vegetable oil – 30-40 ml;
- salt, pepper, herbs to taste.
Cooking method:
- Peel the onion, rinse, cut into cubes or strips. Fry in oil until transparent.
- Cut off the stems of the mushrooms, chop finely, add salt and pepper, add to the onion and fry for 5-8 minutes.
- Grind the fillet in any convenient way, grate the cheese coarsely.
- Mix the meat with the roast, add herbs and sour cream. Taste it and add more salt if necessary.
- Rub the caps with salt, place on a baking sheet, fill with minced meat and sprinkle with cheese.
- Preheat the oven to 180 degrees, place the food and bake for 20-30 minutes.
An excellently tasty dish is ready.
Bernard marinated champignon
One of the most popular ways of preparing for the winter.
Required Products:
- boiled Bernard champignon – 2.5 kg;
- water – 2.5 l;
- vinegar 9% - 65 ml;
- dill stems with umbrellas – 90 g;
- horseradish, currant, oak leaves (whatever is available) – 10 pcs.;
- garlic – 10 cloves;
- bay leaf – 9 pcs.;
- peppercorns – 20 pcs.;
- sugar – 40 g;
- salt – 50 g.
Cooking method:
- In an enamel bowl, mix water and all dry products, boil the marinade.
- Add chopped mushrooms and cook for 10-15 minutes, stirring and removing foam.
- 5 minutes before it’s ready, pour in the vinegar.
- Place garlic, dill, and herb leaves into the prepared container.
- Place the boiling mushrooms, crushing them tightly, pour in the marinade, and seal tightly.
- Turn it upside down and wrap it in a warm blanket for a day.
Conclusion
Bernard's champignon is an edible agaric mushroom that prefers saline soils and grassy steppes. When collecting or purchasing it, you should exercise maximum caution, since it has deadly poisonous counterparts. This fruiting body produces extremely tasty dishes.Bernard's champignon can be consumed both directly after harvest and in preparations for the winter. Boiled frozen mushrooms remarkably retain their natural taste and aroma; they can be used to prepare first and second courses, and salads.
