Champignon - one of the most common mushrooms. They not only grow in a natural environment, but also lend themselves to cultivation at home, on special farms. You can meet these species in almost all of Europe, and Asia, Africa and North America. In the article you will learn about forest mushrooms and their use in food in different forms and dishes.

What does forest champignon look like

In the family of Champignon species, the species Agaricus silvaticus (forest) has the popular names “sweetheart” and “cap”. The egg-shaped bell-shaped hat of a young mushroom grows up to 7–10 cm in diameter, sometimes white or brown-brown. Covered with dark scales. The structure is dense. As the hat grows, it becomes flatter, initially it looks like a ball. This is her classic description.

Did you know? Forest champignons were discovered 1000 years ago by Italians, who came up with mushroom cultivation at home.

The flesh of the body is white with a reddish tinge at the fracture. It is fragrant, dense. The leg is white with a flat surface. It grows to 6 cm in height. It is about 1.5 cm wide. It has a cylindrical and slightly widened shape at the base. A single-layer or two-layer film ring disappears when the fungus is mature. The spore powder is white in color. Frequent plastics are first white, and then darker - brown.

How to distinguish false (inedible) champignon from the real

False champignons help to distinguish such features:

• at the cut site, the color is first bright yellow, later completely orange;
• such a mushroom smells unpleasant, a pharmacy aroma similar to phenol or iodine;
• if you immerse the inedible look in hot water, the smell intensifies, the color of the liquid and the mushrooms themselves becomes bright yellow.

Did you know? From French, the word champignon is translated - «mushroom».

In no case do not eat poisonous mushrooms for food, because even thermal processing does not destroy their toxic substances. Use or collect only edible.

Inedible species look very similar to the noble representatives of the family.

Types of forest champignons

Some species are not susceptible to cultivation and grow only in the natural environment. Most often, colonies of these mushrooms can be found in mixed and coniferous forests.

List of popular varieties:

1. Champignon coppice. Agaricus sylvicola. It grows in groups and one at a time from June to September. The white or gray hat becomes yellowish-orange when pressed. Leg is tall, thin, hollow, reddish on top. There is a noticeable ring.
2. Yellow skin. On humus-rich soil among the grass, these mushrooms grow from May to October. The hat is large, up to 15 cm, silky, small flakes. The white young part becomes yellowish brown or grayish brown over time. The ring on the leg is wide, double. This is a poisonous look with a pharmacy smell.
3. Champignon reddish. In mixed forests, meadows and parks, hats of this species are noticeable from July to September — they are whitish, but their middle is reddish or brown.
4. Pink plate view. Mushrooms grow from July to October. Over time, the hat acquires a purple hue, and the plate becomes pinkish, purple, red.

Sectional Differences

The coppice champignon at the cut and fracture changes color (it becomes yellower or more purple). This helps to distinguish it from a pale toadstool - it does not change its shade. The yellow skin on the slice intensely yellow, has a smell of carbolic acid. The yellowness of the incision and an unpleasant pungent odor give a poisonous appearance.

In reddish champignon, the cut gradually turns red and has an almond smell. Forest elegant and ordinary - representatives who are very similar. On the section of the second, the flesh slowly turns red.

Important! All kinds of mushrooms absorb not only moisture, but also all substances in the growing area. Do not pick mushrooms along roads or near cities.

The use of forest mushrooms

Given that these mushrooms are edible, you can find many recipes for their preparation. They are great for soups and side dishes. Check out the most popular recipes.

Did you know? Mushrooms of the Champignon family are also used in cosmetology. Product-based formulations and masks are very expensive.

Important! Champignons growing under natural conditions always darken as they mature, and some turn pink. If you break a mushroom - you can observe a color change. So for starters, it’s easier to distinguish a healthy mushroom from a poisonous one.

Drying

This is an ideal way to store mushrooms. Champignons will not lose their beneficial elements, will not lose their taste and aroma. But you can spoil the products: it is important to dry properly.

Did you know? Champignons are an ideal food for diabetics due to the lack of fats, a lot of protein and fiber.

To get started, get ready:

1. Remove all rubbish, do not wash.
2. Cut the bottom of the leg.
3. Chop.
4. If you finely chop, the structure will deteriorate.

There are several ways to dry champignons. Previously, people dried them in a Russian oven.

In the usual way

Cut mushrooms are strung on a dense thread. The resulting garland should be hung in any ventilated room. In hot and dry weather, the champignons will dry out and be ready for storage in a few days. It is important to cover the drying products - so that dust does not sit on them, insects do not fly.

If you hang garlands of mushrooms on the street, then do it in the shade. Watch out for humidity. A week later, the process is completed. Store in a cloth bag, glass jar or cardboard box. Do not allow moisture.

In the oven

A long-standing and proven method. To apply it, you need to lay on a baking sheet sliced ​​champignons in one layer. In a preheated oven to 50 degrees, keep the mushrooms for 5-7 hours. It is useful not to completely close the door for moisture to escape. You can stir.

Increase the temperature by another 10–20 degrees and continue drying for another 15–20 hours. Store dried foods in a dry place and separate from fruits - so that their smell is not absorbed.

With an electric dryer

This method is modern and very convenient. Everything you need is contained in the instructions for the dryer. The disadvantage of this method is only in its energy consumption. The first and most important thing is to cut the mushrooms. They are laid out on pallets or hung on special hooks - depending on the electric dryer.

A program is selected, and then the device does everything by itself. The time spent on drying varies: the size of the slices, the capacity of the apparatus are taken into account. Usually need to withstand 8-10 hours.

Canning and salting

Many people like conservation and salting. The first method is useful in that the sterilization temperature kills harmful microflora.

Important actions:

• good washing in several stages;
• cooking (with spices especially delicious) in water with vinegar for half an hour;
• preparation and sterilization of cans;
• filling with mushrooms and brine tanks and rolling up (or tight blockage).

In this simple way, 3 half-liter cans of canned mushrooms come out of 1 kg of the original product. Products are stored in a dark, cool room, similar to a cellar, the temperature should be about 8 degrees. In such a place or in the refrigerator, conservation is saved up to 2 years. If the lid is swollen, the product is spoiled. Acetic acid is in contact with the lid - this reduces the shelf life due to oxidation of the metal.

Preserved Champignon Recipe

Ingredients:

• mushrooms - 1 kg;
• water - 1 l;
• salt - 1 tbsp. l .;
• sugar - 1 tbsp. l .;
• vinegar - 1 tbsp. l per liter jar;
• vegetable oil - 1 tbsp. l .;
• bay leaf - 5-6 pcs.;
• mustard in grains - 2 tsp;
• cloves - 3-4 pcs.

Step-by-step cooking instructions:

1. Choose young sturdy mushrooms.
2. Rinse and peel off the film.
3. For marinade, put salt, sugar, spices and pour oil in cold water.
4. Throw the champignons into the boiling water and cook for 30 minutes. over low heat.
5. When the mushrooms sink to the bottom - they are ready.
6. Sterilize the jars. Fill them with champignons.
7. Add vinegar there and then fill the containers with hot marinade.
8. Flip the rolled cans, wrap and set aside for a day.

There are hot and cold salting methods. How is it more convenient for you to salt the mushrooms - choose according to your taste.

It is important to remember these points:

• only fresh champignons, not overripe and strong, are suitable for salting;
• need to be washed very well;
• legs should be trimmed;
• so that the mushrooms do not darken, they must immediately be placed in water with 10 g of salt and 2 g of citric acid.

Hot salting by cooking is similar to preservation with marinade. It is worth considering the cold method in detail.

Cold salting of champignons

Ingredients:

• champignons - 5 kg;
• salt - 1 cup;
• garlic - 4-6 cloves;
• to taste add peppercorns, bay leaves and horseradish leaves or berries.

Step by step instructions for salting:

1. Rinse the mushrooms.
2. At the bottom of a large enameled pan, pour a little salt and immediately put a layer of mushrooms.
3. Do this further, pouring layers of salt.
4. Put on top the load, first light, from the second day - heavier. Soak 3 days.
5. Dry the sterilized jars.
6. Grind the garlic. Harvest the spices.
7. Put selected leaves on the bottom of each can.
8. Start laying mushrooms in containers, adding garlic, peas, bay leaves to each chopped garlic.
9. Pour the brine obtained in the pan into the jars to the top.
10. Now put it in a cool place and leave it to leave for about 40–45 days.

As you can see, salting takes time. When the mushrooms are ready, they should be washed with running water before use. You can also season to taste. Despite the time spent - three days for the formation of brine and a month and a half for the salting process - the recipe is simple and convenient. Forest champignons retain their unique forest taste.

Protein and carbohydrate-rich mushrooms are very popular foods in different cuisines of the world. It is easy to preserve the useful elements in the preparation of champignons, following recipes based on the experience of several generations. This is a universal product: it can be dried, pickled, fried, boiled, salted, baked and stored for a long time.