Champignon (Agaricus comtulus)
- Division: Basidiomycota (Basidiomycetes)
- Subdivision: Agaricomycotina (Agaricomycetes)
- Class: Agaricomycetes (Agaricomycetes)
- Subclass: Agaricomycetidae (Agaricomycetes)
- Order: Agaricales (Agaric or Lamellar)
- Family: Agaricaceae (Champignon)
- Genus: Agaricus (champignon)
- Type: Agaricus comtulus (Agaricus champignon)
- Agaricus comtulus
- Psalliota comtula
elegant champignon, or pink champignon, is a rare edible agaric that grows singly and in groups from mid-July to late September in deciduous and mixed forests, as well as on fertile soils in gardens and orchards.
It is quite rare, it always grows among the grass. Sometimes it is found on lawns, lawns and large parks. This beautiful little mushroom looks like a miniature common champignon. The cap is 2,5-3,5 cm in diameter, and the stem is about 3 cm long and 4-5 mm thick.
The cap of the elegant champignon is hemispherical, with a spore-bearing layer covered with a veil, over time it becomes prostrate, the veil is torn, and its remains hang from the edges of the cap. The diameter of the cap is about 5 cm. The surface of the cap is dry, dull, gray-yellow with a pinkish tint. The plates are frequent, free, first pink, and then brownish-purple. The leg is rounded, thicker at the base, about 3 cm high and about 0,5 cm in diameter. Its surface is smooth, dry, yellowish in color. Immediately under the cap on the stem there is a narrow dangling ring, which is absent in mature mushrooms.
The pulp is thin, soft, with a barely perceptible anise smell.
The mushroom is edible, Tasty in all types of cooking.
Elegant champignon is eaten boiled and fried. In addition, it can be harvested for future use in pickled form.
Elegant champignon has a sharp anise smell and taste.
Fruiting from June to October.