Forest champignon is a mushroom that belongs to the Champignon family, the family of champignons. Unofficial name wolf mushroom.
Where and how it grows
Forest champignon prefers nitrogenous soils, it is easy to find in mixed and coniferous forests. Often it can be found in anthills. The mushroom grows in spruce trees, from July to November. Scientists find both groups of mushrooms and single specimens.
Forest champignon is growing in Europe and Asia, North America. The mushroom can be found both in the mountains and in the lowlands. It grows on the lawns. In Eurasia, this mushroom can most often be seen in a moderate climatic zone.
This champignon is a saprophyta, therefore it grows on manure.
In a young copy, the hat has an eggshaped shape, it is covered with large brown scales. The mature champignon hat is even like a plate.
The color of the hat can be gray or brown. Sometimes this part of the fungus becomes lilac or purple. If you press the hat, it will turn red and then become a brown. Old specimens on this part of the mushroom have a dark spot. Hat diameter from 10 to 15 cm.
Champignon leg is long and thin. Color can vary from white to gray. The leg has a cylindrical shape. Young mushrooms have a whole leg, but over time it becomes a hollow. The height of this part can fluctuate from 5 to 10 cm. Diameter is usually 1-2 cm. There is a thickening on the bottom of the legs. Closer to the hat, the leg is thinner. There is a ring on top that disappears over time.
Pulp of forest champignon is white and thin, on the cut red. The juice does not oozed at the place of the break. Pulp gives out juicy mushroom aroma.
Champignon plates are light, cast pink, sometimes they are burgundy. In “old age” they become redder, and then acquire a brown color. In very old specimens, they can be black. The width of the plates varies from 4 to 8 mm.
Spore champignon powder is painted in brown.
Doubles and false champignons
The first dangerous double is a dark-casual champignon. Outwardly, it looks like a forest one, differs only in that the pulp on the cut turns yellow or becomes red, begins to exude an unpleasant aroma.
Another poisonous double is a pale gag. It can be distinguished by white plates. In the place of the break, you can see a colorless pulp. At the bottom of the legs of the pale gigus there is a thickening that looks like a bag.
An edible double is a dark red champignon. These mushrooms are much more forest champignons. Scales on copies are also larger. Young doubles of the plate pink.
Dark red champignon
Crooked champignon another edible double. The leg of this fungus has a cylindrical shape, the base of the leg has a thickening. Leg length-10-12 cm. Pulp pulp of crooked champignon. The diameter of the hat ranges from 8 to 12 cm. In young mushrooms, this part is ovoid, but over time it becomes flat. The skin of the fungus is white and fibrous, if you press on it, yellow spots appear. The plates are located close to each other.
Doublecontrol champignon is also a double. To meet this mushroom is luck, because it is quite rare. Grows only where there is no grass. The diameter of the mushroom hat is 3-8 cm. There are “flakes” on the edge the remains were covered. The hat is usually white, but it can be beige. The pulp of the doublecontrolled champignon is juicy, on the cut it becomes red. The plates of young specimens are pink, and mature are brown. The height of the legs ranges from 3 to 10 cm.
Preparation and processing
Before cooking champignons, you should remove all the worms, clean the mushroom from garbage. The legs of champignon must be cut off almost completely, leave only 1.5 cm from the total length. In mushrooms, the skin is often removed from the hat. Then they are washed in cold water.
Forest champignon is used as a side dish for meat, they can be stewed, and fry, and cook them. They are suitable for drying. Often, champignons freeze, in this form they are suitable for a year. These mushrooms can be eaten raw.
Good and sauce for cereals from champignons with greens. Often, these champignons are stuffed with meat and cheese, they make creams from them. There are also recipes for mushroom caviar from champignons on the Internet.
The forest champignon was described by the German professor Jacob Christian Sheffer in 1762. He gave the name to the species: “Agaricus sylvaticus”.
Champignons contain vitamins of group A and B, zinc with copper, manganese and fiber, chitin.
Forest champignons help reduce cholesterol and blood pressure. Due to this, the probability of heart attacks is reduced. This is due to the fact that there is a lot of potassium mushrooms.
Forest champignons can be poorly digested due to the fact that they are great in chitin. Therefore, people with gastrointestinal diseases should not eat such mushrooms. Moreover, it is important to remember that no one can eat champignons growing in the city or near the tracks.