Bernard's champignon (Agaricus bernardii)
- Department: Basidiomycota (Basidiomycetes)
- Subdivision: Agaricomycotina (Agaricomycetes)
- Class: Agaricomycetes (Agaricomycetes)
- Subclass: Agaricomycetidae (Agaricomycetes)
- Order: Agaricales (Agaric or Lamellar)
- Family: Agaricaceae (Champignon)
- Genus: Agaricus (Champignon)
- Species: Agaricus bernardii (Bernard's Champignon)
Bernard's champignon (Agaricus bernardii) belongs to the agaric family – Agaricaceae.
Bernard's champignon cap is 4-8 (12) cm in diameter, thick-fleshed, spherical, convex or flat-spread over time, white, off-white, sometimes with a slight pinkish or brownish tint, naked or with subtle scales, shiny, silky.
Bernard's champignon plates are loose, pinkish, dirty pink, later dark brown.
Leg 3-6 (8) x 0.8-2 cm, dense, cap-colored, with a thin unstable ring.
The flesh of Bernard's champignon is tender, white, turns pink when cut, with a pleasant taste and smell.
The spore mass is purple-brown. Spores 7-9 (10) x 5-6 (7) microns, smooth.
Occurs in places where soil salinization occurs: in coastal sea areas or along roads sprinkled with salt in winter, usually bears fruit in large groups. Also on lawns and grassy areas, it can form 'witch circles'. Often found in North America along the Pacific and Atlantic coasts and in Denver. The fungus settles on such peculiar desert soils as takyrs with a dense (asphalt-like) crust, which its fruiting bodies pierce when they are born. Spotted in the deserts of Central Asia; it was recently discovered in Mongolia. Widespread in Europe.
The season is summer – autumn.
Similar species Two-ring champignon (Agaricus bitorquis) grows under the same conditions, is distinguished by a double ring, a sour smell and a non-cracking cap. In appearance, Bernard's champignon is very similar to common champignon, differing from it only in white pulp, which does not turn pink at the break, double, unstable ring on the stem and more pronounced scaly cap. Instead of Bernard's champignon, sometimes they mistakenly collect red-haired poisonous mushroom and deadly poisonous fly agarics – a white smelly and pale toadstool.
Nutritional qualities The mushroom is edible, but of low quality, it is undesirable to eat mushrooms growing in polluted places along the roads. Bernard's champignon is used fresh, dried, salted, pickled. Antibiotics with a wide spectrum of action have been found in champignon Bernard.