Large-spored champignon: edibility, description and photo

Large-spored champignon is an edible representative that grows in fields, pastures and meadows. The fungus has distinctive features: a large snow-white cap and a dense leg with flaky scales. Since the species has inedible counterparts, you need to carefully read the external characteristics, view photos and videos.

What does champignon look like

Large-fruited champignon reaches a diameter of 25 cm, and in regions with a warm climate there are specimens up to 50 cm in size. The hat of young representatives is convex, as it grows, it cracks into scales or wide plates. The surface is velvety, painted in snow-white color.

The lower layer is formed by free, often located whitish plates. As it grows, the color changes to brown. At a young age, the spore layer is covered with a dense film, which eventually breaks through and partially descends onto the stem. Reproduction occurs by oblong spores, which are located in chocolate and coffee powder.

The short but thick stem is spindle-shaped. The surface is covered with white skin and numerous scales. The pulp is dense, light, with an almond smell, and slowly becomes light red when mechanically damaged. In ripe specimens, the pulp exudes a pungent smell of ammonia, so only young specimens are used in cooking.

Edible representative with tasty pulp and almond flavor

Where does champignon grow

Champignon large-spored is widespread everywhere. It can be found in meadows, pastures, fields, within the city. Prefers calcareous soil and open sunny places. It bears fruit in small families throughout the warm period.

Is it possible to eat large-spored champignon

Since this representative of the mushroom kingdom has an unforgettable taste, it is widely used in cooking. Before cooking, the skin is removed from the cap, and the scales are removed from the legs. Further, the mushroom can be used to prepare various culinary dishes. But since the large-spored champignon has inedible counterparts, before cooking, in order not to get food poisoning, you need to make sure the authenticity of the species.

False doubles

Large-spored champignon, like any forest dweller, has similar counterparts. These include:

1. Flat cap – an inedible copy, but some sources refer to it as a poisonous category. You can recognize it by a small, convex hat covered with gray-brown scales. With age, it straightens and becomes covered with small cracks. The dense, thickened leg is fibrous, with a rather large dense skirt. They grow in mixed forests, are also found in the city and in garden plots. Mushrooms grow in large families, forming a witch’s circle. They bear fruit throughout the warm season. Since the mushroom is toxic and causes food poisoning, it is necessary to carefully study the external characteristics and pass by when meeting with it.
   
   

   Causes food poisoning if eaten

2. Meadow or common – an edible forest dweller with tasty and fragrant pulp. A spherical hat, 15 cm in diameter, becomes convex-prostrate as it grows. In the center, the surface is covered with dark scales, along the edges it remains snow-white. Cylindrical leg, dense, smooth, painted in light color. Closer to the base, the color becomes brown or red. The leg is surrounded by a thin ring, which disappears as the mushroom matures. Fruiting occurs from May to October. They prefer open places and fertile soil. They are found in meadows, fields, orchards and orchards.
   
   

   In cooking, only young specimens are used.

Rules for collection and use

Large-spored champignon can be harvested throughout the summer. Upon detection, it is carefully twisted out of the ground, and the place of growth is covered with earth or foliage. Only young specimens are suitable for collection, in which the lamellar layer is covered with a film, and the flesh has a snow-white color. Overripe, damaged mushrooms are not used in cooking, since such a mushroom is considered toxic and can cause mild poisoning.

Mushroom large-spored has very tasty, fragrant pulp. After preliminary preparation, the harvested crop is fried, stewed, canned, it makes a delicious soup-puree and sauces. Mushrooms can also be prepared for the future: they are frozen and dried. Store dried mushrooms in linen or paper bags in a dark, dry place. The storage period should not exceed 12 months.

Since mushroom dishes are considered heavy food, they are not recommended to be consumed:

• children up to 7 years;
• pregnant women;
• people with stomach and intestinal diseases;
• 2 hours before bedtime.

Conclusion

Large-spored champignon is an edible forest dweller. It makes delicious and fragrant soups, roasts and side dishes. This species has an inedible counterpart, therefore, in order not to harm your body, you must carefully read the external description and view the photo before mushroom hunting. If there is some doubt, it is better to pass by the found instance.