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Many people believe that all varieties of champignons are exclusively artificially grown mushrooms, and you will not find them in the forests. However, this is a misconception: there are also such types of champignons that do not lend themselves to cultivation and grow exclusively in the wild. In particular, they include sh. coppice, sh. yellowish, w. reddish and w. pink-lamellar.

Unlike chanterelles and russules, champignons grow mainly in dense mixed forests with spruce. At this time, they are rarely harvested due to ignorance of the species and due to the similarity with the deadly poisonous fly agaric and pale toadstools. There is one common property of champignons - at first they have pinkish or yellow-brown, and later brown and dark plates. There is always a ring on the leg. However, the youngest champignons have almost white plates and at this time they can be confused with the deadly poisonous fly agaric. Therefore, it is not recommended to collect forest mushroom species for novice mushroom pickers.

You will learn more about what the popular varieties of mushrooms growing in the forest look like on this page.

Cossack champignon

Habitats of the coppice mushroom (Agaricus sylvicola): deciduous and coniferous forests, on soil, grow in groups or singly.

Season: June-September.

The cap has a diameter of 4-10 cm, at first spherical or ovoid, smooth, silky, then prostrate-convex. The color of the cap is white or whitish gray. When pressed, the cap turns yellowish-orange.

The leg has a height of 5-9 cm, it is thin, 0.81.5 cm thick, hollow, cylindrical, slightly widened at the base.

Look at the photo - this type of champignon has a well-visible white ring with a yellowish bloom on its stem, which can hang low, almost to the ground:

The color of the leg is heterogeneous, from above it is reddish, then white.

The pulp is thin, dense, white or creamy, has an aniseed aroma and a hazelnut flavor.

The plates are frequent, thin, free; when ripe, they change color from light pink to light purple and later to dark brown.

Poisonous similar species. According to the description, this species of forest mushrooms resembles the deadly poisonous pale toadstool (Amanita phalloides), in which the plates are white and it never changes color, and in the mushrooms they darken; and they have a thickening at the base and volva, they do not change color at the break, and the flesh of champignons will change color.

Edible, 2nd category.

Cooking methods: soups are boiled, fried, pickled, made sauces, salted, frozen.

Yellow-skinned champignon

Habitats of yellow-skinned champignon (Agaricus xanthodermus): among the grass, on humus-rich soil, in gardens, parks, pastures, near dwellings.

Season: May-October.

The cap is 6-15 cm in diameter, at first spherical with edges curved inward, later flat-rounded and then prostrate, often with a convex center, silky or fine-scaled. The color of the cap is first white, later yellowish with brownish or grayish-brown spots. The edges often have remnants of a private bedspread.

The stem of this type of champignon mushrooms is 5-9 cm high, 0.7-2 cm thick, smooth, straight, even or slightly widened at the base, the same color as the cap. In the middle of the leg there is a wide double white ring. The bottom of the ring has scales.

Pulp. A distinctive feature of this forest species is the intensely yellowing white pulp in the cut and the smell of carbolic acid or ink, especially during cooking. This smell is often called "pharmacy" or "hospital".

The plates are at first whitish or pink-gray, then the color of coffee with milk, frequent, free. When fully ripe, the plates acquire a dark brown color with a purple tint.

Similar species. This species is poisonous, therefore it is so important to distinguish it from edible similar species.These champignons look like common edible champignons (Agaricus campester), which, with all other similar features in the color of the cap, the shape of the leg and plates, is distinguished by the absence of a "pharmacy" smell or the smell of carbolic acid. In addition, in the common champignon, the flesh on the cut slowly turns red, and in the yellow-skinned one it turns intensely yellow.

These photos show what yellow-skinned champignons look like:

Champignon reddish

Habitats of reddish champignons (Agaricus semotus, f. Concinna): mixed forests, parks, meadows.

Season: July-September.

The cap is 4-10 cm in diameter, at first spherical, later convex and outstretched. A distinctive feature of the species is a whitish cap with a red or brown center.

Stem 5-10 cm high, 7-15 mm thick, whitish, covered with light flakes, thickened at the base, creamy pink or reddish at the base, with a white ring on the stem. Pulp. A distinctive feature of the species is the white, dense pulp with the smell of almonds, gradually turns red on the cut.

As you can see in the photo, this type of champignon has frequent plates, their color changes from pale pink to brown with a purple tint as it grows:

Similar species. The reddish champignon is similar to the edible umbrella mushroom white, or meadow mushroom (Macrolepiota excoriate), which also has a reddish-brown spot in the center of the cap, but it is located on the tubercle and there is no reddening of the stem.

Similar poisonous species. You need to be especially careful when collecting this edible mushroom species, as you can confuse them with the deadly poisonous amanita mushrooms (Amanita gemmata), which also have a white ring on the stem, but the plates are pure white and there is a swelling at the base of the stem (volva ).

Edible, 4th category.

Cooking methods: fried, pickled.

Champignon pink-lamellar

Habitats of pink-lamellar mushrooms (Agaricus rusiophyllus): mixed forests, in parks, meadows, vegetable gardens, near dwellings.

Season: July-October.

The cap is 4-8 cm in diameter, at first spherical with edges curved inward, later bell-shaped, silky or fine-scaled. A distinctive feature of the species is at first a white, later whitish-brown cap and pink plates with a violet tinge. The edges often have remnants of a private bedspread.

Leg 2-7 cm high, 4-9 mm thick, smooth, hollow, with a white ring. The pulp is white at first, later yellowish. The plates are frequent at first. The second distinctive feature of the species is at first pink, later reddish plates, even later with a purple tint.

Similar species. The graceful forest champignon is similar to the edible champignon (Agaricus campester), in which the flesh slowly turns red on the cut and there is no pink color of the plates in young specimens.

Similar poisonous species. It is necessary to be especially careful when collecting elegant champignons, as they can be confused with the deadly poisonous pale toadstool (Amanita phalloides), in which the plates are pure white, and in mature mushrooms they turn yellowish, there is a swelling at the base of the leg (Volvo).

Edible, 4th category.

These photos show the types of champignons, the description of which is presented above: