There are many types of mushrooms, but we will talk about champignons (Agaricus). Today it is not necessary to collect them in the forest, because in every supermarket beautiful little white mushrooms are sold - a kind of champignon. The French learned to grow them back in the 17th century. Currently, among edible mushrooms in terms of production, this species takes first place in the world.
Champignons in nature
Despite their accessibility, many seek to get out into the nature for mushrooms, because "mushroom hunting" is a very useful, fascinating and exciting activity. It allows you to completely escape from everyday problems, to spend some time alone with nature. It is so interesting to find a beautiful appetizing fungus among grass or foliage, and if you are lucky, then a whole family! Champignons are ubiquitous, growing in forests, parks, meadows and even on asphalt.
They belong to cap bonnet. In nature, there are at least 60 of their species, united by common features, but each variety of champignon mushrooms has its own characteristics. Lamellar called such mushrooms, which have plates on the underside of the cap. In young champignons, the plates are white, then pinkish, in the old ones they become black-brown and black-brown.
This type also differs by the presence of a ring on the leg. The hat and leg are the fruiting body, and the mycelium is in the ground. In the lower layer of the cap of champignons are spores, with which they multiply, forming a new mycelium. You can propagate and pieces of mycelium, if you create favorable conditions for this.
Small mushrooms can have not only the familiar spherical shape of the cap, but also bell-shaped and almost cylindrical. As the edges grow, it gradually recedes, and one or two rings form on the stem. The hat continues to open, the plates in its lower part become more noticeable. When opened, it has a semi- or fully prostrate shape.
Edible mushrooms
Consider several species that are most often found along the way for mushroom pickers: forest, meadow, field, and dicotyledonous.
Forest (Agaricus silvaticus), sometimes called "sweetheart". This kind of champignon can be found in coniferous forests from mid-summer to October, especially on ant heaps. Despite the pleasant taste, it is rarely harvested. Many are frightened by the fact that at the break the flesh becomes a brownish-red color.
In young fungi, the leg is high, with a white ring, which in older specimens may fall off. The hat is ovoid, then becomes convex, resembling a bell shape, later - flat-spread. It has brown fibrous flakes.
Meadow (common, pechilnika), Latin name - Agaricus campestris. This kind of champignon is known even to urban residents, as it is found near houses - in gardens, parks. He prefers well-fertilized land, can grow on pastures, in places of cattle walking. The mushroom is tasty and very productive, grows in large groups.
The hat is white, first it has a spherical shape, then convex, then flat. The plates are pink; gray-brown in mature mushrooms. The pulp is white and elastic, turns pink on the cut. As it grows, the "skirt" connecting the edges of the cap to the leg separates and remains in the form of a membranous ring in the upper part of the leg.
Field (Agaricus arvensis). This species is the closest relative of the meadow, but many believe that its taste is much better. It has a special, very pleasant smell and is one of the largest among champignons. In some specimens, the weight can be up to 300 g, and the diameter of the cap reaches 20 cm.
Young mushrooms have an egg-shaped hat, which gradually acquires a flat-convex shape, with a silky skin, when touched, the color changes to yellowish. There is a two-layer ring on the leg; characteristic yellow protrusions stand out on the lower layer. The plates, as the fungus ages, change color from pinkish to dark brown.
Dvuhporovy (Agaricus bisporus) is a well-known variety of champignon, widely cultivated under artificial conditions.
