Champignon graceful (Agaricus comtulus)
Systematics:
- 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 comtulus (Champignon graceful)
Synonyms:
-
Champignon pink-plate
- Agaricus comtulus
- Psalliota comtula
Champignon graceful, or pink-lamellar champignon, is a rare edible lamellar mushroom that grows singly and in groups from mid-July to late September in deciduous and mixed forests, as well as on fertile soils in gardens and vegetable gardens.
It is quite rare, always grows among the grass. Sometimes it is found on lawns, lawns of large parks. This beautiful little mushroom looks like a miniature common champignon. The hat is 2.5-3.5 cm in diameter, and the leg is about 3 cm long and 4-5 mm thick.
The cap of the elegant champignon is hemispherical, with a spore-bearing layer covered with a veil; over time, it becomes open, the veil breaks, and its remains hang from the edges of the cap. The diameter of the cap is about 5 cm. The surface of the cap is dry, matte, gray-yellow with a pinkish tinge. The plates are frequent, loose, pink at first, and then brownish-purple. The stem is rounded, thicker at the base, about 3 cm high and about 0.5 cm in diameter. Its surface is smooth, dry, yellowish in color. Immediately under the cap, there is a narrow hanging ring on the stem, which is absent in mature mushrooms.
The pulp is thin, soft, with a barely perceptible aniseed aroma.
The mushroom is edible, tasty for all types of culinary processing. The elegant champignon is eaten boiled and fried. In addition, it can be harvested for future use in a pickled form.
The graceful champignon has a pungent aniseed smell and taste.
Fruiting from June to October.
