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The large-spored champignon is an edible representative that grows in fields, pastures and meadows. The mushroom has distinctive features: a large snow-white cap and a dense stalk with flaky scales. Since the species has inedible brothers, you need to carefully familiarize yourself with the external characteristics, look at photos and videos.
What does a large-spored champignon look like?
The large-fruited champignon reaches a diameter of 25 cm, and in regions with warm climates there are specimens up to 50 cm in size.The cap of young representatives is convex; as they grow, it cracks into scales or wide plates. The surface is velvety, painted snow-white.
The lower layer is formed by loose, frequently spaced whitish plates. As it grows, the color changes to brown. At a young age, the spore layer is covered with a dense film, which eventually breaks through and partially descends onto the stalk. Reproduction occurs by elongated spores, which are located in chocolate and coffee powder.
The short but thick leg has a spindle shape. The surface is covered with white skin and numerous scales. The pulp is dense, light, with an almond smell; when mechanically damaged, it slowly turns light red. In ripe specimens, the pulp emits a pungent odor of ammonia, so only young specimens are used in cooking.
Edible representative with tasty pulp and almond aroma
Where does the macrosporus champignon grow?
The large-spored champignon is widespread everywhere. It can be found in meadows, pastures, fields, and within the city. Prefers calcareous soil and open sunny places. It bears fruit in small families throughout the warm period.
Is it possible to eat macrosporus champignon?
Since this representative of the mushroom kingdom has an unforgettable taste, it is widely used in cooking. Before cooking, remove the skin from the cap and remove the scales from the stem. The mushroom can then be used to prepare various culinary dishes. But since the macrosporus champignon has inedible counterparts, before cooking, in order to avoid food poisoning, you need to make sure of the authenticity of the species.
False doubles
The large-spored champignon, like any forest inhabitant, has similar counterparts. These include:
- Flat-hat - an inedible specimen, but some sources classify it as poisonous. You can recognize it by its small, convex cap covered with gray-brown scales. With age, it straightens and becomes covered with small cracks. The dense, thickened leg is fibrous, with a rather large dense skirt. They grow in mixed forests and are also found within the city and in garden plots. Mushrooms grow in large families, forming a witch's circle. They bear fruit throughout the warm period. Since the mushroom is toxic and causes food poisoning, it is necessary to carefully study the external characteristics and pass by when encountering it.
Causes food poisoning if consumed
- Meadow or ordinary - an edible forest dweller with tasty and aromatic pulp. The spherical cap, 15 cm in diameter, becomes convex and prostrate as it grows. In the center the surface is covered with dark scales, while at the edges it remains snow-white. Cylindrical leg, dense, smooth, painted in a light color. Closer to the base, the color becomes brown or red. The leg is surrounded by a thin ring, which disappears as the mushroom matures. Fruiting occurs from May to October. They prefer open places and fertile soil. They are found in meadows, fields, gardens and orchards.
Only young specimens are used in cooking.
Rules for collection and use
Large-spored champignon can be harvested throughout the summer. When found, it is carefully twisted out of the ground, and the growth site is covered with earth or foliage.Only young specimens are suitable for collection, in which the lamellar layer is covered with a film and the flesh is snow-white. Overripe, damaged mushrooms are not used in cooking, as such mushrooms are considered toxic and can cause mild poisoning.
The large-spored champignon has very tasty, aromatic pulp. After preliminary preparation, the harvested crop is fried, stewed, canned, and it produces delicious puree soup and sauces. Mushrooms can also be prepared for future use: they are frozen and dried. Store dried mushrooms in linen or paper bags in a dark, dry place. The storage period should not exceed 12 months.
Since mushroom dishes are considered heavy food, they are not recommended for consumption:
- children under 7 years old;
- pregnant women;
- people with stomach and intestinal diseases;
- 2 hours before bedtime.
Conclusion
The large-spored champignon is an edible forest dweller. It makes delicious and aromatic soups, roasts and side dishes. This species has an inedible brother, so in order not to harm your body, you need to carefully read the external description and look at the photo before mushroom hunting. If there is any doubt, it is better to pass by the found specimen.
