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Greenhouse or steamed champignons (Agaricus cappellianus) belong to the genus of lamellar mushrooms. They are quite popular among Russians due to their excellent taste, aroma and wide use in cooking for preparing various dishes.
What does greenhouse champignon look like?
Greenhouse mushrooms have a red-brown cap with sparse scales. Its diameter varies depending on age - 3-10 cm. There are remains of a bedspread at the edges. There is a thick sagging ring in one row around the cap.
The legs are white and go deep into the substrate.They are smooth, almost the same thickness along the entire length. Only at the base there is a small depression. The height of the legs is within 10 cm. At first, fibers are visible on them, then the surface is smoothed out.
Greenhouse champignon is an edible mushroom that belongs to the third category. It is distinguished by its aromatic pulp (smells like chicory) and is white in color with a subtle mushroom aroma. If it is damaged or cut, a reddish appearance appears. The plates are located under the cap. While the mushroom is young, they are reddish-pink. With age, their surface becomes brown.
The spores of the fruiting body are chocolate-colored; the same color is inherent in the spore powder.
Where does steam champignon grow?
Greenhouse or fallow champignon prefers mixed forests, meadows, pastures and gardens. In a word, soils rich in humus. After all, forest fruits are essentially saprophytes. They can be specially grown in greenhouses. Fruiting begins at the end of June and continues into July.
If we talk about territorial pretension, then you can find greenhouse champignons in almost all regions of Russia, except the north.
Is it possible to eat greenhouse champignon?
Greenhouse champignons are mushrooms of the third category of edibility. They have a unique taste, a pleasant mushroom aroma with a hint of chicory. The culinary uses are varied. Caps and legs can be fried, stewed, boiled, salted and pickled.
Heat treatment of greenhouse champignons is not contraindicated; it does not change the appearance and taste of the fruiting bodies.Each housewife, depending on her culinary capabilities, can prepare many delicious dishes.
False doubles
Due to their special aroma, greenhouse champignons cannot be confused with other members of the family. Among the huge number of mushrooms there are false ones, the pulp of which is filled with poison. They are dangerous to health. Sometimes even experienced mushroom pickers cannot distinguish edible from inedible.
To do this, you need to know some features in order to distinguish:
- poisonous champignon;
- pale grebe;
- light fly agaric;
- champignon is variegated and yellow-skinned.
All these mushrooms are inedible, toxic, and hazardous to health.
Flat-headed champignon
This representative of the family has a clearly visible brown spot on its cap at the very top of its head. When pressed, it turns light yellow. The entire surface is covered with scales.
But this is not enough, there are also signs that will help you select the right mushrooms:
- False champignons, unlike their edible counterparts, smell disgusting once they are broken. Few people find the smell of carbolic acid, chemicals or a pharmacy pleasant.
- When broken, the flesh turns yellow.
- When the false doubles are placed in hot water, they momentarily turn bright yellow.
This species appears closer to autumn and often grows near human habitation. The mushroom is poisonous, symptoms of poisoning become noticeable 1-2 hours after consumption.
Variegated champignon
This member of the family has a long, thin leg that becomes dark with age. The mushroom smells sour and a brown spot appears on the cut. The species is poisonous.
Yellow-skinned champignon
This mushroom is also toxic.It can be distinguished by the absence of scales on the cap and the double ring on the leg.
Death cap
This poisonous mushroom looks like a greenhouse champignon. To avoid mistakes, you need to know the differences:
- The pulp of pale toadstool is completely without the characteristic champignon smell.
- The poisonous counterpart has sacs at the roots, you need to pay attention to them.
- The pulp turns yellow when broken, as well as during cooking.
- Young greenhouse toadstools are especially similar to champignons. In the future, it is difficult to confuse them, since the scales on the cap disappear and the fringe sags.
White fly agarics
Only an inexperienced mushroom picker can put a fly agaric in the basket. But the sharp, unpleasant stench should stop him. White fly agarics should not be eaten as food, since it is difficult to save a person after poisoning.
Rules for collection and use
Greenhouse champignons must be collected carefully so as not to damage the mycelium. It is best to use a sharp knife for cutting. But if it is not at hand, you can unscrew the leg from the ground.
The collected fruiting bodies must be poured with cold water and soaked for four hours, placing them with the plates down. During this time, all grains of sand will sink to the bottom. All that remains is to rinse each mushroom in two more waters, and then use it at your discretion.
Conclusion
Greenhouse or steamed champignons are an excellent raw material for preparing various dishes and preparations for the winter. In cold weather, you can use salted, dried, pickled fruits for salads and soups, which your household will happily eat.
