Large-spore champignon (Agaricus macrosporus)
Systematics:
- Department: Basidiomycota (Basidiomycetes)
- Subdivision: Agaricomycotina (Agaricomycetes)
- Class: Agaricomycetes (Agaricomycetes)
- Subclass: Agaricomycetidae
- Order: Agaricales (Agaric or Lamellar)
- Family: Agaricaceae (Champignon)
- Genus: Agaricus (Champignon)
- Species: Agaricus macrosporus (Large spore champignon)
Distribution: It is widely distributed in the world. Grows in Europe (Ukraine, Lithuania, Latvia, Denmark, Germany, Poland, British Islands, Czech Republic, Slovakia, Romania, Portugal, France, Hungary) in Asia (China) and in the Caucasus (Georgia) In the Rostov region. recorded in Bagaevsky district (village Elkin) and in the vicinity of Rostov-on-Don (left bank of the Don River, above Voroshilovsky bridge).
Description: A hat up to 25 (in the south of Russia – up to 50) cm in diameter, convex, cracks into wide scales or plates with age, white. Covered with fine fibers. The edges gradually become fringed. The plates are loose, often located, grayish or pale pink in young mushrooms, brown in mature ones.
The leg is relatively short – 7-10 cm high, thick – up to 2 cm thick, fusiform, whitish, covered with flakes. The ring is single, thick, with scales on the lower surface. The base is noticeably thickened. There are underground roots growing from the base.
The pulp is white, dense, with the smell of almonds, which changes with age to the smell of ammonia, slowly and slightly reddens on the cut (especially in the leg). Spore powder chocolate brown.
Features of the mushroom: Edible, has excellent taste.
Conservation measures undertaken and necessary: It is necessary to control the state of the populations and search for new locations. Artificial cultivation of mushrooms in protected areas is possible.
