It's a pretty big mushroom. white color with a wide umbrella-shaped hat, a straight stem and a characteristic ring (the remains of a mushroom cover).

Hat

In diameter it reaches from 5 to 15 cm, in young representatives it is hemispherical, first it closes the leg. With age, it begins to bloom and as a result becomes like an open umbrella. By old age, the edges begin to sag, which is why it droops.

WITH reverse side are located records, which first have white and gray shades, then turn pink and finally turn brown. pulp has a dense texture, although it becomes softer with age. Colored in white or yellowish shades, the taste is sweetish. Smells nice (anise and almond aroma).

Leg

Quite high (up to 10 cm), medium diameter (no more than 1.5 cm), straight, cylindrical. May expand slightly towards the bottom edge.

A characteristic feature is the presence of a two-layer ring. The color of the leg is exactly the same as the hat. It also turns slightly yellow when pressed, however Bottom part stays bright even after cutting.

spore powder

Has dark brown, black shades. The spores are egg-shaped and have a smooth surface.

fungus spread

The name of the species is given due to the fact that it mainly prefers open places:

• Forest glades

• Gardens and parks
• roadsides
• Sometimes pastures

It can grow not only on the plains, but also in the foothills. Occurs throughout the temperate range climate zone. It grows mainly in fields, not in forests.

Fruiting bodies appear throughout the summer and in the first half of autumn.

Similar species

It is similar to both edible and poisonous species.

Among the latter, it is important to learn to distinguish between:

Which has white, pale plates. Another sign is that the leg expands towards the lower edge, and a veil (Volva) is located around it. In addition, the toadstool does not smell like almonds or anise.

It has a smaller size, mainly grows in acacia bushes. A characteristic feature is the smell of carbolic acid, which can be described as "medical" or "pharmacy". If you make an incision or break the flesh, it will quickly turn yellow.

1- Pale grebe 2- Yellow-skinned champignon

Field champignon is similar to edible representatives of the same family, but differs from them in a larger fruiting body. For example, it is similar to , which is mainly found in coniferous forests, including under fir trees, and not in open fields.

Edibility

The mushroom belongs to the delicacy, edibility. It is suitable for cooking first and second courses. In addition, field champignon can be salted and pickled. However, it can only be collected in environmentally friendly places.

Mushrooms growing next to the road or manufacturing enterprises, are capable of accumulating copper and cadmium, which is fraught with negative consequences for good health.

• Despite the fact that field champignon grows in open places, it can be found in light deciduous and even coniferous forests. It is able to form mycorrhiza with any trees, but never forms a root with spruces. It is also interesting that the fungus has adapted quite well to climatic conditions, since it can be found not only in summer, but also late autumn until November.

• The mushroom belongs to the delicacy varieties and is suitable for almost any traditional dishes. However, it can also be consumed fresh after a short boil (10 minutes in boiling water). It has an interesting sweetish taste, not similar to the classic aroma of champignons.

Meadows and pasture areas are inferior to forests in terms of the number of mushrooms. However, meadow mushrooms grow in sufficient quantities, so if there is no forest nearby, in summer and autumn you can go to quiet hunting straight to the lawn.

Distribution area: Saratov, Samara, Lipetsk and Lugansk regions

The branch of fungal science that deals with the study of fungi geographical distribution, is called mycogeography and allows you to determine the places and areas where there are most forest and meadow mushrooms, within each region.

The distribution area of ​​meadow mushrooms is very extensive and covers almost all soil and climatic zones of our country. The area of ​​distribution of fungi has a predominant relationship with their food sources and partner plants. Climatic features regions have a secondary impact on the abundance and area of ​​distribution of meadow fungi.

Outside the forest grow both edible and poisonous varieties. When collecting meadow mushrooms, you should definitely learn to distinguish between edible and conditionally edible species from inedible and deadly poisonous.

Undoubtedly, the most valuable in terms of nutrition and palatability are actually white mushrooms, which are often called meadow mushrooms, and mushrooms. However, according to the observation of experienced mushroom pickers, forest mushrooms are higher in quality than those growing in the meadow, since they are less likely to be wormy.

Meadow mushrooms: delicious mushrooms (video)

Poisonous mushrooms: description and names

The category includes pigs or hooves, which often grow on pastures, which is why they got their second name. The less common mushrooms presented in the table also belong to the category of poisonous ones.

Edible field mushrooms

Among those that most often grow in meadows are meadow or meadow mushrooms, champignons and rows. Somewhat less common are either white-beard, white and, usually near groves and forests. Most species of meadow mushrooms do not differ in nutritional value and taste from their counterparts collected in the forest.

As experienced mushroom pickers know, you can return home with “prey” not only from the forest, but also from the meadow. Meadow mushrooms are varied and tasty, but you should be careful when picking them so that the mushroom feast does not turn into poisoning.

Fried mushrooms: recipe (video)

Field mushroom (Agaricus arvensis) considered one of the most delicious champignons perhaps because of the peculiar smell of anise, and perhaps because of the taste. From the end of May to the end of September, this type of champignon grows in open spaces in places where there is practically no grass. Often it can be found growing in gardens, vegetable gardens, greenhouses and just on the street. It grows in groups, several times a year in the same place. In many countries, it has long been cultivated and cultivated as an agricultural crop.

The hat is from 7 to 20 centimeters in diameter, at first bell-shaped cone-shaped, then straightens and becomes convex. Juveniles have a veil that covers the plates. The plates are frequent, thin, white-gray-brown, darkening over time to black-brown. At the places of cut and pressure, the pulp of the fungus turns yellow, which is one of the characteristic features for this fungus. A leg up to 10 cm high is exactly cylindrical, becoming hollow inside with age. On the leg there is a thin, wide, two-layer ring. The lower layer of the ringlet is shorter and has a yellowish edge. The pulp is thick, dense texture, turning yellow on the cut with an anise mushroom aroma (also a characteristic feature).

Culinary Uses: Delicious edible mushroom used in many recipes.

Field champignon is similar to pale grebe. It can be distinguished from the pale grebe by the strong smell of anise and the absence of volva. It can also be confused with the poisonous yellow-skinned champignon, which can also be distinguished by the smell of anise.

Photo of field champignon in different periods of growth

Description of field champignon in pictures

Meadows and pastures

Outside the forest, mushrooms grow not only on roadsides, in ditches, bushes and hedges, but also in meadows, pastures, pastures and even cultivated fields.

Even a beginner will forget about any caution as soon as he sees white mushroom caps in green grass in a meadow where cows graze! True, his skepticism will soon return as soon as he sees that dense and strong fruiting bodies, as soon as you cut or touch them, turn yellow. A beginner does not know the difference between meadow and sheep champignons, does not suspect either red champignons or dangerous white talkers, but they can grow on the same lawn.

The number of mushrooms found in meadows is significantly less than the number of forest mushrooms. But among them there are poisonous ones that can be confused with similar ones. edible mushrooms. The table gives an idea of ​​this.

Mushrooms in industrial and residential areas

As already mentioned, mushrooms grow not only among pristine nature, they follow man to industrial and residential areas. Until now, stories about how people cut champignons or raincoats for rich soup in their own front garden have not become utopian.

After all, under any pine or spruce, under any birch or walnut bush, the mushrooms that accompany these plant species find suitable living conditions for themselves. If the soil under the trees is not loosened every two weeks, if fallen leaves and needles are not removed regularly, then myceliums have the opportunity to develop and spread. And then one fine day, under the decorative birch trees near the garage, a luxurious boletus grows!
Mushrooms are often found on pastures covered with lush grass.

This applies to all green areas within cities. Even here mushrooms can find the conditions they need to thrive! And above all, they grow in parks and cemeteries. At 100 square meters square, on the playing field of the sports ground or in the green surroundings near the administrative building, the same champignons or raincoats may appear. And the fruiting bodies that they form are no less impressive than those of those mushrooms that grow in meadows and pastures.