Coral mushroom (Agaricus sylvicola)
- 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 sylvicola (Coppice Champignon)
- Other names for the mushroom:
- Champignon thin
Coppice champignon (Latin Agaricus sylvicola) is a mushroom of the mushroom family (Agaricaceae).
Hat: Color from white to cream, diameter 5-10 cm, first spherical, then prostrate-convex. Scales are practically absent. The pulp is relatively thin, firm; anise smell, nutty taste. When pressed, the cap readily takes on a yellow-orange color.
Plates: Frequent, thin, loose, when the mushroom ripens, gradually change color from light pink to dark brown.
Spore powder: Dark brown.
Stem: 5-10 cm high, thin, hollow, cylindrical, slightly widening at the base. The ring is strongly pronounced, white, can hang low, almost to the ground.
Distribution: Coppice champignon grows singly and in groups in deciduous and coniferous forests from June to late September.
Similar species: It would be a big mistake to mistake the Amanita phalloides for the champignon. This, one might say, is a classic of toxicology. Nevertheless, the main differences between champignons and representatives of the genus Amanita should be known to every young mushroom picker. In particular, the plates of the pale toadstool never change color, remain white until the end, while in champignons they gradually darken, from light cream at the beginning to almost black at the end of the life path. So if you find a small lonely champignon with little white plates, leave it alone. This is a poisoned pale grebe.
It is much easier to confuse Agaricus sylvicola with other members of the champignon family. Agaricus arvensis is usually larger and does not grow in the forest, but grows in fields, in gardens, in grass. Poisonous Agaricus xanthodermus has a strong unpleasant odor (which is described differently everywhere – from carbolic acid to ink), and does not grow in the forest, but in the field. You can also confuse this species with a crooked champignon or, otherwise, 'distinctly nodule' (Agaricus abruptibulbus), but the latter is somewhat thinner, higher, does not turn yellow so readily, and is less common.
Edible: Cossack Champignon – This is a good edible mushroom that rivals the best of the champignons.
Video about champignon mushroom
Remarks Still, it remains unclear how to distinguish between numerous similar types of champignons, even if professionals cannot agree on this. On the one hand, the mind prompts you to focus on the habitat. On the other hand, this is fully justified only for mycorrhizal fungi, and champignons, like all saprotrophs, in principle can grow everywhere, if there would be fertilization.
Photo of the Champignon coppice mushroom from the recognition issues:
2017.02.14 2017.02.24 Maria 2016.12.01 Alexander 2016.11.28