Types of meadow champignon

For those who do not like to delve into the thickets of the forest, meadow champignon is of particular interest. It grows in open clearings, garden and summer cottages, near houses and farms.

Types of meadow champignon


Champignon, in translation means "mushroom".


  • diameter - from 7 to 17 cm;
  • the form is regular, round, with a characteristic bulge;
  • color is gray-brown;
  • membranes are thin, transparent, densely located;
  • the spores are gray-black.


  • height - 9-11 cm;
  • diameter - 2 cm;
  • form - cylinder;
  • thin-membrane ring.


  • the structure is dense;
  • White colour;
  • the smell characteristic of champignon.

Growth Change

The leg in the process of intensive growth quickly thickens, the structure becomes denser, the upper skin acquires a pinkish or yellowish tint.

The hat, upon reaching biological maturity, becomes rough and hard. The plates gradually acquire a red-brown color.

According to the description, meadow champignon never grows alone. It forms groups in the form of rings, which are also called the "bracelet of the forest" or "witches rings." Man-made land most suitable for pecherniki (popular name for meadow)


Agaricus campestris has many species that grow under natural conditions. These include:

  • ordinary;
  • field;
  • Bernard
  • double ring.

To ensure that the harvest is only beneficial, before going to the forest, it is important to find out which species are poisonous and how to distinguish them from edible ones.

Young champignon is confused with a pale toadstool or white amanita, which are similar in appearance. Only meadow has pinkish plates, and poisonous mushrooms are white.


Champignon meadow ordinary will please with long fruiting

Agaricus belongs to the category of edible quick-ripe. During the period of technical ripeness, it has an average size.


  • diameter - 9-12 cm;
  • the surface is scaly, velvety;
  • membranes are strong, seldom located.


  • height - from 8 to 11 cm;
  • diameter - 1-1.5 cm.


  • the structure is dense;
  • color is milky, beige.

A wide white ring is clearly visible in the center of the leg. The pinkish color of the plates gradually changes to light brown. The cut flesh turns pink.

The view pleases with productivity from May to the end of October.


Agaricus arvensis (meadow "wild" champignon) edible, used in cooking on an industrial scale.


  • diameter - 16-20 cm;
  • color is white-gray or cream;
  • membranes are thin, densely located;
  • the form is egg-shaped during the technical maturity, bell-shaped during the biological period.


  • height - 8-11 cm;
  • diameter - 1-1.5 cm;
  • the ring is two-layer.


  • color is white or yellow;
  • the structure is loose.

According to the description, young individuals have curved edges of their hats. Then they become wavy and cracked. When pressed, the leg turns yellow, as does the pulp at the break. It tastes sweet and aromatic.

The species has poisonous doubles. It is confused with a pale toadstool and yellow-skinned champignon. Difference in smell: poisonous smells of medicinal medicine.

The field is widespread in the north of Russia, growing from May to November in fields and pastures, in nettles and at the base of spruce.

In England, it is called the “horse mushroom”, because it is often found in manure.


With age, the mushroom cap becomes flat.

The official name is Agaricus bernardii. The variety belongs to the category of edible.


  • diameter - up to 12 cm;
  • the surface is scaly, soft;
  • membranes are thin, densely located, translucent.


  • column form;
  • diameter - 2 cm.


  • dense;
  • white-yellow (depending on the degree of ripeness).

Over time, the flesh becomes pink, the hat becomes flat and cracked. Bernard resembles the poisonous species Agaricus bitorquis, but differs in aroma. In the poisonous, it is sour, the ring has 2 layers.

Double ring

Agaricus bitorquis double ring is edible. It grows from May to the end of September.


  • diameter - 8-10 cm;
  • color is brown;
  • surface rough, scaly;
  • membranes are thin, translucent.


  • column form;
  • diameter - 2 cm.


  • dense;
  • white-yellow (from the degree of ripeness).

The plates under the surface of the cap are frequent and pink. The pulp is homogeneous, dense, has a not pronounced aroma. The surface of the hat has a gray or off-white hue.

At the break, the flesh turns pink. It has a dense consistency, homogeneous.

The second name of the mushroom is “sidewalk”, because it grows on busy streets, breaking through cracks in the asphalt.


All varieties of champignons are suitable for consumption.

All varieties of champignons have found application in cooking and traditional or traditional medicine.

Cooking Application

Culinary specialists are happy to use peppers in hot dishes, pastes or snacks. They retain their properties after freezing.

Fragrant and tasty in pickled or salted form, Bernard, field and ordinary mushrooms are not used for salting.

Application in traditional medicine

Some of the species are used for the preparation of tinctures with a strong bactericidal effect. In ancient times, decoctions and tinctures were used in the fight against typhoid fever. Now they are used for wound healing in external use, drink with colds.

Effectively applying the hood as a strong antidote for snake bites.

In the treatment of diabetes, an extract helps lower blood sugar.


Mushrooms in nature behave like sponges. They absorb heavy metals, all toxins from air and earth. It is difficult to remove them completely at home, so you should not collect fruiting bodies near roads, factories, on city streets, etc.

Forest meat is difficult to digest due to the high content of chitin. It is especially abundant in the legs, therefore, it is important for people suffering from diseases of the gastrointestinal tract to observe the measure and not abuse this product.

Pregnant women should consult a gynecologist before consuming a forest delicacy.

Children under 14 years old are allowed to introduce forest organisms into their diet only after consulting a pediatrician.


In order for a walk through the forest and harvesting to benefit, it is important to observe safety measures, study all edible and inedible species, and observe the cooking technology.


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