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Field champignon is one of the types of agaric mushrooms, which is part of the Champignon family. It is the largest member of the genus. In some reference books, it can be found under the name ordinary or sidewalk champignon. In official sources, it is referred to as Agaricus arvensis.
What does field mushroom look like?
According to the photo and description, field champignon has a classic fruiting body shape with a distinct cap and stem. The diameter of the upper part reaches 5-15 cm. It is white and has a silky shiny surface. For a long time, the shape of the cap remains hemispherical, closed with edges turned inward. Only in overripe specimens does it straighten and then become drooping. Its surface is covered with scales, which eventually turn yellow and crack.
On the back of the cap there is a white film that covers the curved thin plates. Initially, they have a light gray tint, then they turn pinkish, and at the end of the fruiting period they become rich brown. When cut, you can see a dense fleshy pulp. It is white with a slight yellowness, smells like anise.
The leg of this species reaches a height of 6-10 cm and a width of 1-2 cm. It is cylindrical, even, has an extension at the base. In young specimens, it is dense, solid, but as the fungus grows, it becomes hollow. The color of the stem is identical to the cap; when pressed, the flesh turns yellow. On the bottom of the mushroom you can see two rings:
- upper – wide, white, two-layer;
- lower – short, serrated with a yellow tinge.
This feature allows you to distinguish field mushrooms from other species.
The spores of field mushrooms are brown in color, elliptical in shape, smooth.
Where does field mushroom grow?
This species is found mainly in glades, lawns, and gardens. Prefers open, well-lit areas. Grows directly on the soil. It can also be found in light thickets of grass in the park area, on clearings and roadsides. It grows both on plains and in mountainous regions.
Field champignon occurs singly, in small groups and whole mushroom families, forming semicircles and rings.
Field champignon does not like neighborhood with trees, the only exceptions are spruces. Widely distributed in Europe and the Caucasus. On the territory of Our Country it is found in all regions.
Field champignons edible or not
This species is considered edible, and it can be eaten raw. In terms of taste, this mushroom belongs to the third category. It is rightfully considered a delicacy.
Also field mushroom (Agaricus arvensis) can be used for cooking:
- different dishes;
- seasonings;
- sauces;
- conservation.
The most valuable are young specimens, as their flesh is softer, and the smell is richer. Adult mushrooms are best used for baking, frying and drying.
Regular use in a dosed amount allows you to:
- reduce the likelihood of developing a heart attack, stroke;
- increase efficiency;
- improve brain activity;
- normalize metabolic processes;
- improve visual acuity;
- improve the state of the nervous system.
Field champignons also contribute to weight loss, since after their use a feeling of satiety is felt for a long time.
How to distinguish field champignon from poisonous
This species is in many ways similar to other mushrooms. Therefore, before collecting, you need to learn how to distinguish it from false field mushrooms and other doubles.
In the first case, a poisonous relative can be recognized by a change in shade when pressing on the pulp. In a false representative, it becomes yellowish. When the stem is cut at the base, its color initially changes to bright yellow, then orange, and eventually acquires a brown tone. In addition, inedible champignons lack the pleasant smell of anise. They smell like iodine, drugs or carbolic acid.
Young specimens of field champignon can also be confused with pale grebe and light fly agaric. To recognize poisonous twins helps change the color of the pulp when pressed. The hue in this case changes to yellow. Also, the pulp exudes an unpleasant odor.
The difference between field mushrooms and an umbrella is that the latter is characterized by a long and slightly curved stem. In addition, in some specimens, a tuberous thickening at the base can be seen. In young umbels, the surface of the cap is whitish with a dark central elevation. In the process of growth, the skin cracks into scales of an ocher shade.
On the back of the cap are creamy plates that turn brown over time.
A distinctive feature of the umbrella is a wide membranous ring on the leg, which can be easily moved. Spore powder is light cream.
Collection rules
The fruiting period begins in May and continues until the end of October. Favorable conditions for growth are air temperature within 16-18 degrees and humidity – 80-85%.
Picking mushrooms should be carried out only with full confidence in their edibility. Cut field mushrooms with a knife at the base of the fruiting body, which will not damage the mycelium. In this case, it is not necessary to take overripe specimens, since they are capable of accumulating toxins during the growth process.
How to process field mushrooms
Before using mushrooms for food, they must be thoroughly cleaned of forest floor, grass and other debris. Then release the caps from the upper skin and the film from below, which covers the plates. After that, the mushrooms must be thoroughly washed.
How to cook field mushrooms
Pre-peeled mushrooms can be used fresh in various salads and sauces. In this case, they must be slightly dried and cut into slices.
Also field mushrooms can be subjected to heat treatment, so you need to know how to cook them properly so that they retain their taste.
How long to cook field mushrooms
This type should be boiled for 10 minutes. in salted water. After that, the mushrooms should be put in a colander, and let the water drain.
In this form, they can be used to make soups, main courses, and also as a filling for pies.
How to fry field mushrooms
To fry mushrooms, they must first be boiled and allowed to drain. After that, the mushrooms must be cut into longitudinal plates.
In the meantime, heat up a frying pan and pour in a small amount of sunflower oil. Then lay out the mushrooms, salt, pepper and fry for 5-7 minutes, not forgetting to stir constantly. If desired, sunflower oil can be replaced with butter.
How to prepare field mushrooms for the winter
As winter preparations, field champignons are recommended to be dried and pickled. At the same time, mushrooms retain their pleasant taste and aroma.
For drying, they must first be cleaned and cut into longitudinal plates. Washing in this case is not required. After that, string the resulting slices on a thread and hang in a dark, dry room, covered with gauze from insects. After 2-3 days, put the mushrooms in a cloth bag for long-term storage.
For pickled field champignons for the winter you will need:
- mushrooms – 2 kg;
- water – 0,5 l;
- salt – 30 g;
- sugar – 40-50 g;
- citric acid – to taste;
- allspice – 7 pc.;
- cloves – 8 pcs.
Cooking process:
- Boil mushrooms with salt and citric acid.
- Strain, put in prepared jars.
- Prepare the marinade with the addition of all the remaining ingredients, boil for 10 minutes.
- Fill banks, roll up.
Cover the containers with a warm blanket to cool slowly. After two days, put the jars in the basement.
Conclusion
Field champignon is a valuable type of mushroom that can be grown at home. To do this, you will need to acquire fruitful spores and create optimal conditions for growth. But this process requires endurance, patience and certain knowledge.
