Features of forest champignon

Forest champignon has excellent taste, pleasant aroma, which makes it attractive for cooks and gives pleasure to lovers of quiet hunting.

Features of forest champignon


Agaricus silvaticus, cap, wolf mushroom and joker - these are the names of forest champignon from the family of the same name. Translated from French, Agaricus simply means “mushroom”. It gained its distribution in the UK, USA, Hungary and other European countries. In Russia they found out about him after the 19th century.

Description of forest champignon:

  • cap size - up to 15 cm;
  • the shape of the cap is ovoid or bell-shaped;
  • the color of the hat is brown or brown;
  • the plates are thin, light and frequent;
  • leg - 15-20 cm in height;
  • leg structure is tubular, hollow;
  • leg - 1-2 cm in a circle;
  • the shape of the leg is cylindrical;
  • sophisticated ring at the top of the legs;
  • dense flesh of white color;
  • aroma characteristic mushroom.

The hat changes shape, levels off with age, becomes flat, with a bulge in the center. The old forest champignon has a dark spot in the middle of a large hat, cracked at the edges.

Mushroom pickers know that forest champignons turn red at the break, juice from them does not ooze, pinkish plates gradually turn brown, with a purple tint. Beginners are frightened by such qualities - they do not take completely edible individuals.

The aroma of forest mushrooms bright mushroom, with a woody touch. The variety is edible in any form, lovers of delicacy eat it raw.

Champignon belongs to saprophytes, grows on well-fertilized soil, on anthills and lawns, in garden plots and park areas. Fruits in the summer and autumn periods (July-October).


Forest champignon has several related non-edible species, with which it is confused. False forest champignon has such subspecies:

  • flat-handed;
  • scaly dark (mottled);
  • reddish;
  • yellow skinned.

They grow in deciduous and mixed forests, in the same place as the edible species of forest champignon, outwardly they almost do not differ.

The difference between edible and inedible mushrooms

False counterparts successfully camouflage themselves in parks and meadows, starting in July. They have some features that are important to focus on. Their description:

  • less dense pulp;
  • leg on a kink of poisonous yellow color;
  • specific aroma, medicinal.

During cooking, false champignons give the water a yellow tint. The smell of iodine and carbolic acid becomes apparent. At the cut, the flesh acquires an orange color.

In some cases, forest mushrooms are confused with even more dangerous forest organisms: with a pale grebe and white mushrooms. These are deadly poisonous mushrooms. Toadstools, unlike champignons, have whitish plates with blueness. In the fault, the flesh has no color. At the base of the leg of the toadstool is a saccular thickening.

Light fly agarics are similar in color to edible forest organisms. Their legs are in a Volvo, like in a small pot, the plates do not change color with age.

When harvesting, it is important to carefully examine all individuals, do not put suspicious or unfamiliar in the basket.

Edible species

Use only edible mushrooms.

Agaricus has several edible species that grow in nature. These include ordinary, field, meadow, Bernard, dark red, crooked, two-toed, etc.

Bicuspid, forest champignon, is rare and is found on the ground without grass and leaves. His description:

  • a hat with bent edges;
  • brown to white color;
  • juicy and dense pulp;
  • pink young records;
  • smooth cylinder-shaped leg.

In older individuals, the leg becomes purple with a brown tint. Its height reaches 10 cm and its diameter is up to 4-5 cm. There is a ring-shaped formation under the hat.

The curve is characterized by an uneven leg with a thickening down. A medium-sized ovoid hat turns into a flat one with age. The pulp is under a thin beige skin. It is with fibers, pale white. The discs are frequent and free, turning white with age into black.

Dark red champignon is a direct relative of the ordinary. Outwardly, forest mushrooms are similar to it, but somewhat smaller. The flakes in red look brighter and more noticeable. Pink plates distinguish young individuals.

Agaricus bernardii in translation is called "Bernard". It is edible forest. It has a pronounced aroma and taste. His description:

  • scaly surface of the hat;
  • cap circumference - up to 15 cm;
  • the height of the leg reaches 13-14 cm;
  • the shape of the leg is cylindrical;
  • frequent records;
  • the pulp is clean and white;
  • the ring is single-layer, refined to the edges.

A beautiful beige smooth hat, curved up, gradually becomes flat and cracked. It is fleshy and homogeneous. Bernard has a poisonous double (its Latin name is Agaricus bitorquis), which has a double leg ring and an unpleasant sour smell.

Beneficial features

Forest organisms have a number of beneficial properties for humans. These champignons contain:

  • vitamins of group A, B, P and PP
  • zinc;
  • copper;
  • manganese;
  • ergosterol;
  • amino acids;
  • fiber;
  • stearic acid;
  • chitin.

They are able to support the body and activate its immune system. During viral epidemics, they serve as a natural barrier to viruses and bacteria.


Mushrooms are contraindicated for children

The forest product is difficult to digest by the stomach due to the high content of chitin, which is in its legs.

Those with gastrointestinal problems should not eat such mushrooms.

Forest meat is a kind of natural sponge that absorbs heavy metal, toxins from the soil, groundwater and air. Instances that grew near landfills, factories, highways or in the city limits can not be collected, so as not to risk their health.

Children and the elderly are not allowed to introduce them into the diet without the advice and advice of a doctor.


Forest champignons have found application in various fields: in medicine, pharmaceuticals, cosmetology, nutrition, and cooking.

Cooking Application

Wild specimens are classified as edible in the first category. They are fragrant and nutritious. The phosphorus content is superior to fish. Suitable for all types of food: raw, fried, boiled, etc.

Culinary specialists make side dishes of them. They are especially delicious when fried, with onions, in olive or sunflower oil.

Application in medicine and pharmaceuticals

Champignons are widely used to create drugs with bactericidal properties, ointments or tinctures. They are used in the treatment of typhoid.

Folic acid increases red blood cell production and promotes metabolism. It has a positive effect on the functioning of the heart and blood vessels. In pregnant women, the use of small amounts contributes to the development of the fetus and forms the placenta.

Amino acids, minerals and vitamins help restore energy balance, stimulate the human immune system.

A large amount of protein and antioxidants helps reduce blood sugar, so mushrooms are indicated for patients with diabetes.

In the elderly, they improve memory, stimulate the brain and increase concentration.

Use in Dietetics

High energy value is combined with low calorie content. There are more B vitamins in them than in vegetables. Plant fiber and fiber give a quick feeling of satiety, so nutritionists prescribe this product as a diet food for those who want to lose weight.

For those involved in sports or exercises in the gym, champignons help build muscle.


Forest harvesting will bring not only pleasure, but also benefit if it is harvested, observing safety measures, carefully sorting so that poisonous mushrooms do not get into the finished dish or in a jar of pickles.


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