Hello to all mushroom lovers. I'm going to introduce you to a new species, and I assume you all already know it, but let's learn a little more by exchanging opinions. I was picking Agaricus sylvaticus mushrooms in a meadow, one morning after the dew. I carried a knife and a basket, as I do every year when I go picking. In one part of the meadow, near the edge of the forest, I noticed several mushrooms poking out of the grass. From the color and shape of the caps, I recognized that they could be Agaricus sylvaticus, also known as the forest mushroom from the champignon genus.First I looked carefully at the hat. It was brown or , with small fibrous patterns that break easily when touched. The edge was slightly curled, and underneath you could see dense leaves of dark red to brown color. The lower part of the stem was thick, and above the ring it was thinner. When I cut a part of the meat with a knife, it started to take on a reddish color on the cut, which is another sign by which this species can be recognized. The smell was pleasant, reminiscent of classic champignon, but somewhat stronger.
I didn't pick all the specimens right away. First I checked the surroundings to see if there were any more young mushrooms. A few meters away I found five more, all of different sizes. The young ones had their hats almost closed, while the older ones already had an open hat and dark leaves. I picked them carefully, so as not to damage the mycelium, because I know that next year they can appear in the same place.
As I read, I thought about the differences between this species and others like it, especially poisonous ones. There are several species of the genus Agaricus that are not recommended for consumption. The most important thing is to always check the smell and color of the meat. In Agaricus sylvaticus, the meat turns red when cut, while in some others it darkens or turns yellow. Also, the smell must not be unpleasant or strong. I always pick only those that I know well and have seen before in mushroom books.
When I finished picking, the basket was full. I sat down on the edge of the meadow and used a knife to clean the mud off the stems. The mushrooms were firm and healthy. There were no signs of worms or damage. From the color and texture, I was sure that they were real mushrooms (Agaricus sylvaticus).
At home I sorted them on the table. I went over each one again, because you should never rush the preparation. In the literature, it is written that this species is edible and appreciated, but a short cooking before frying is recommended. I set aside a few of the larger ones to eat and left the smaller ones to dry. Even after cleaning, the meat retained its reddish hue. When I put them on the pan, they released a smell similar to that of mushrooms, only more intense.As they fried, their color became darker. I added a little oil and salt. The taste was mild and pleasant. There was a forest smell, but not strong. I left the rest in the refrigerator for the next day.
I hope I managed to convey a little of my knowledge about this type of mushroom. Thank you for reading my post. All the best
Dragan
Good morning, dear friend @dragan1957
This has been a great day for mushroom hunting; you've found a good amount.
It's great that you prepared an exquisite meal with them.
Enjoy it!
Good morning, friend. They like this rain, so there are a lot of them.
Wow oooo, I will just relocate to your country and in your house to enjoy every beautiful things found in your country. They all are so lovely to see, 👏🎉.
Welcome to my country.
Thank you, I don't even know the route to your country...😂😂.
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