Champignon and its dangerous counterparts: name, photo and description of false and poisonous mushrooms

Mushrooms are probably the most popular mushrooms used in the cuisines of many countries. They are grown artificially and collected in the wild. However, along with edible mushrooms, during “silent hunting”, a dangerous double of champignon, the so-called yellow-skinned champignon, which is not only inedible, but also toxic, can also be caught. And this is far from the only dangerous mushroom that looks like real champignons.

Types of edible champignons

In total, about 200 species of various champignons are distinguished in the scientific classification, of which a relatively small part is unsuitable for human consumption. There are only a few poisonous among them. Such favorable conditions, combined with the ease of artificial cultivation, were the reason that at present more than 1/3 of all mushrooms artificially grown in the world are champignons. In Our Country, this figure is much higher – more than 70%. The following are photos and descriptions of some false and real champignons.

Champignons are the most commonly used mushrooms in cooking.

Depending on the growing conditions, all champignons are divided into 5 main groups:

1. Forest.
2. Growing in open spaces.
3. Growing only in grass.
4. Growing in grass and forests.
5. Deserted.

The most famous edible species are as follows.

1. Champignon is two-spored. It is an edible mushroom I, the highest category, it is also called cultivated, cultivated or garden champignon. It grows from late spring to autumn on cultivated, organic-rich soils, found in gardens and pastures. The mushroom cap resembles a hemisphere with an edge wrapped inward. Its diameter usually ranges from 5 to 15 cm, although larger specimens are also found. The color is light brown, more saturated in the center, with visible radial fibers or scales. On the back of the cap are numerous thin plates. Their color changes depending on the age of the fungus, from pinkish to brown, and later dark brown with a purple tint. The stem of the mushroom is dense, solid, 3-8 cm long, cylindrical, smooth, usually painted in the same color as the cap. The flesh of the mushroom on the cut turns slightly pink. It has a pleasant mushroom aroma and good taste.

   

2. field champignon (sheep, ordinary). Found throughout Our Country. Grows from the end of May until the onset of cold weather in the grass in open spaces, meadows, gardens and parks, found on forest edges and clearings. A young field mushroom has a hemispherical cap, which, as the fungus grows, first becomes umbrella-shaped, and then almost flat. Its upper part is white, shiny, velvety to the touch. Numerous plates are located below, in young mushrooms they are covered with a veil. Their color changes with the age of the fungus, in young specimens they are grayish, then turn pink, and then turn brown with a chocolate tint. The leg is white, cylindrical, strong, the ring is two-layer, hanging down. The flesh is white, turning yellow when broken. Experienced mushroom pickers can easily recognize this champignon by the characteristic smell of anise.

   

   Important! Many experienced mushroom pickers consider this type of mushroom to be the most delicious and valuable.
3. Champignon ordinary (real, meadow, stove). It can be found from late May to mid-autumn in open grassy places, in meadows, in the steppe, on cultivated lands, near roads, farms, residential buildings. At a young age, this type of champignon has a spherical, and then hemispherical hat, which eventually takes on a prostrate shape. It is light brown, dry, pleasant to the touch. On the reverse side there are thin numerous plates that change color from white to pinkish as they grow, later they darken more and more and become chocolate brown, and in adulthood they acquire a dark brown color with a purple tint. The stem of the mushroom is straight, cylindrical, white, dense. In its middle part there is usually a wide thin ring. The flesh on the cut or break becomes first pink and then reddens. Common champignon is widely used in cooking, it can be used in any form. According to the content of nutrients, it is comparable to the porcini fungus.

   

   A short video about how common champignon grows in the wild:

   Common mushroom (Agaricus campestris) in the steppe, 14.10.2016/XNUMX/XNUMX

4. Large-spored champignon. This species is widely distributed in Central, Western and Southern Europe, in Our Country it is found only in some southern regions. It differs in large sizes, for example, a hat in diameter can reach 0,5 m. It is round-convex, fibrous, white, with a small fringe at the edges, covered with scales with age. The plates located on the back of the cap are small, thin, light pink in a young mushroom, brown in an old one. The leg is white, rather short and thick, massive. The ring is solitary, with well-marked scales below. The pulp is dense, white, with mechanical damage slowly turns red. Young champignon has a pronounced aroma of almonds, but with age, the smell begins to resemble ammonia. Has excellent taste.

   

In addition to the listed types of champignons, there are many others that have a lower nutritional value, but are suitable for human consumption.

What mushrooms look like champignons

Champignons are agaric mushrooms. At a young age, many species from this class of them have a hemispherical or spherical shape, which is always fraught with confusion in their visual identification. With edible mushrooms, their false counterparts, inedible champignons, have the greatest similarity.

In addition to related species, other mushrooms also have similarities with champignons, especially at the initial stage of development. Especially dangerous is that some of the false twins are deadly poisonous.

Are there false mushrooms

The term “false” is usually understood as a poisonous or inedible mushroom, which can be mistaken for the species in question due to external resemblance. Edible champignons also have such twins.

What do false mushrooms look like?

The greatest visual resemblance to edible champignons are some inedible twins from the Agarikov family, that is, their closest “relatives”. Here is a photo and description of some false champignons:

1. red champignon (yellow-skinned stove). This false twin of edible champignon at a young age has a semicircular, and in a later period of development, a bell-shaped hat with scales up to 15 cm in diameter. The color of its upper part is white with a characteristic uneven coffee-brown spot in the center. On the reverse side there are small even plates, with age changing color from white, first to pink, and then to brown. The leg of this double is white, hollow, there is a tuber at the base. The ring is wide, white, two-layered. The flesh is brownish in color, with mechanical damage it turns yellow. Emits a characteristic “chemical” smell of phenol, which intensifies when heated. The fungus is common in many regions, it can be found in mixed forests, as well as in gardens and parks. It grows from the 2nd half of summer to mid-autumn. This false double cannot be eaten; if it enters the body, it causes poisoning and intestinal disorders. Despite this, the mushroom is considered medicinal and is used in folk medicine.

   

2. champignon motley (Meller, scaly). In young mushrooms, the cap is rounded, in adults it becomes flat-prostrate. From above, it appears mottled due to the large number of lagging gray or ash-brown scales. Their greatest density is in the center, there are few scales on the periphery of the cap, so the color there is almost white. On the reverse side of the cap of this false twin there are numerous even thin plates, in a young mushroom they are pale pink, darken as they grow and acquire a chocolate color. The leg is cylindrical, dense, white, as the fungus grows, it first becomes yellow and then brown. The ring is dense, pronounced. The flesh is white at the break, quickly turning brown. Has an unpleasant smell. This false double is widespread in the southern regions, grows in the steppes and forest-steppes, sometimes comes across in parks. The poisonousness of pied champignon is estimated differently in various sources, in some it is indicated as poisonous, in others this feature is not noted. With a high degree of probability, this indicator depends on the place where the mushrooms grow and the individual tolerance of the human body that has eaten them.

   

3. California champignon. The cap of this false twin is round at an early stage of growth, later procumbent, dry, light brown with a metallic sheen, darker in the center and lighter on the periphery. The plates on the reverse side are white, even, with age they acquire a pinkish tint, and then become chocolate brown. The leg is cylindrical, often curved, with a ring. At the cut point, the flesh slowly darkens. This pseudo-champignon emits an unpleasant smell of phenol, is poisonous and is not eaten.

   

4. Champignon flat cap. This false twin is often found in deciduous and mixed forests of the temperate zone, it can often be seen next to residential buildings. The cap at a young age is ovoid; in an adult fungus, it gradually straightens out and becomes almost flat, with a small tubercle in the center. The upper part is covered with numerous gray scales, denser in the center and less intense on the periphery. The plates located on the back of the cap are slightly pinkish at a young age, darken as the fungus ages and become dark brown, almost black. The leg is white, cylindrical, with a pronounced ring in the middle part. The flesh is white, when damaged it turns yellow, and then turns brown. Emits an unpleasant “chemical” smell of carbolic acid. According to some estimates, the flat-cap champignon is conditionally edible, according to others, this false twin is considered slightly poisonous, causing intestinal disorders.

Photos and descriptions of other false champignons can be found in the specialized literature.

How to distinguish champignon from false champignon

It is possible to determine whether a mushroom is false or not by external signs, as well as by their smell. The real ones have a pleasant mushroom smell with hints of almond or anise. False champignons have a persistent unpleasant smell of carbolic acid or phenol, which intensifies during the heat treatment of the mushroom. When mechanically damaged, the flesh of false twins turns yellow and then turns brown, while real champignons turn pink or slowly turn red when cut.

Poisonous mushrooms similar to champignons

Edible champignons can be confused not only with false twins from their family, but also with some really deadly poisonous mushrooms, especially at a young age. Here are the most dangerous ones.

Death cap. At a young age, it is quite possible to confuse it with champignon, this is the most dangerous of its twin mushrooms.

The differences between the pale grebe are as follows:

1. At the bottom of the leg there is a tuberous thickening.
2. The plates at any age remain completely white.
3. Absent.

Amanita is smelly. In appearance, this deadly mushroom is very similar to champignon, however, it also has its own distinctive features.

Here are the main differences between stinky fly agaric.

1. Sticky slimy cap bell-shaped.
2. Scaled leg.
3. The presence of Volvo (tuber).
4. White regardless of the age of the plate.
5. Bad smell of chlorine.

Fly agaric white. This mushroom is also deadly poisonous.

The differences between white fly agaric and champignon are as follows.

1. The mushroom is completely white.
2. The plates are always white and do not change color with age.
3. There is a pronounced Volvo.
4. Emits an unpleasant odor.

Symptoms of poisoning, first aid

Cases of poisoning by poisonous mushrooms, mistaken for champignons, are recorded annually. Unfortunately, many of these cases end tragically. In this regard, the most dangerous is the erroneous consumption of pale grebe, one of the poisonous counterparts of champignon. Unlike other poisonous fly agarics similar in appearance, the pale grebe has no smell, so it is almost impossible to recognize it by this sign.

The clinical picture of pale toadstool poisoning manifests itself with a long delay, which makes it difficult to diagnose and start treatment in a timely manner. The first symptoms may appear only after a day, and in some cases even more. Here are the main signs of pale toadstool poisoning.

1. Colic, cramps and cramps in the stomach.
2. Nausea, constant vomiting.
3. Diarrhea.
4. Deterioration of the general condition, weakness.
5. Arrhythmia.
6. Constant thirst.
7. Disturbances of consciousness.

As a rule, on the 3rd day after poisoning, there is an improvement in well-being, but this is only the appearance of the fact that the body has coped with the poisoning. The destructive effect of toxins at this time continues. After 2-4 days, the function of the liver and kidneys is disturbed, jaundice develops, the structure of the blood changes. In most cases, on the 10-12th day, death follows from acute cardiac, renal or hepatic insufficiency.

In case of poisoning with poisonous mushrooms, urgent hospitalization is necessary

In case of toadstool poisoning, it is very important to start treatment as soon as possible. This is not a guarantee of recovery, but it gives a chance. If urgent measures are not taken, 90% of cases of poisoning end in the death of the victim. Therefore, if poisoning is suspected, it is necessary to deliver the poisoned person to the nearest hospital as soon as possible or call a doctor at home. Before his arrival, the victim’s stomach should be washed out, forcing him to drink a large amount of lightly salted water, and then induce vomiting. And you should also give him activated charcoal (1 tablet for every 10 kg of weight) or another enterosorbent.

Conclusion

A dangerous double of champignon can meet any mushroom picker. However, any unpleasant consequences from this meeting can be avoided if you follow the rule: “I don’t know – I don’t take it.” If there is no clear confidence in the edibility of the mushroom, you should not take it.