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Belochampignon long-rooted belongs to the Champignon family, genus Belochampignon. The synonym for this name is the Latin term - Leucoagaricus barssii. Like most of the species in the family, this mushroom is edible.
Where the long-rooted white champignon grows
This species is quite widespread in Asia, North America, Europe and Australia. It is rare on the territory of Russia, most often it was seen in the Rostov region. In other regions, the appearance was not noticed. Belochampignon long-rooted grows from June to October in parks, gardens, fields, arable lands, roadsides or in ruderal thickets.
Important! The described species is under protection on the territory of Ukraine and is listed in the Red Book of this state.
What does long-root beetle mushroom look like?
Grows singly or in small groups
At the initial stage of ripening, the cap of the white champignon is hemispherical with long-rooted edges, with the edges bent inward; with age, it becomes convexly prostrate with an elevation in the central part or without it. The size of the cap is 4-13 cm in diameter. The surface is fleecy or scaly, painted in a whitish or gray-brown tone with a darker middle. On the underside of the cap are thin cream-colored plates. In old mushrooms, they acquire a brown tint. Spores are oval or ellipsoidal. Spore powder of white-cream color.
The leg of the white champignon is long-rooted, clavate and fusiform, tapering towards the base. Its length varies from 4 to 12 cm, and its thickness is 1.5-3 cm. The surface is scaly, painted white or grayish, and turns brown when touched. The leg with its base is deeply embedded in the ground, due to which this species received the corresponding name. In the middle or upper part of it there is a simple whitish ring, but in some specimens it may be absent. The pulp of long-rooted champignon is dense, grayish under the skin, the rest of the fruiting body is white. It has a pronounced mushroom aroma and a pleasant taste reminiscent of a walnut.
Is it possible to eat long-rooted champignon
White champignon long-rooted belongs to the group of edible mushrooms. It has a high nutritional value, and therefore is quite popular with mushroom pickers.
Most of the representatives of the Champignon family are similar to each other, but when collecting one should beware of some inedible and even poisonous specimens.
This mushroom has several counterparts:
- Yellow-skinned champignon - the use of this type causes poisoning of the body. You can recognize a double by a hollow leg and yellowing pulp when pressed. When heat treated, this specimen exudes a strong phenol odor.
- Motley champignon - belongs to the poisonous group. It lives in a temperate climatic zone, most often found on the territory of Ukraine. A distinctive feature of the double is a white flesh with an unpleasant odor, which, when pressed, acquires a brown tint.
Collection and consumption
Long-root beetle mushroom does not need preliminary heat treatment for use in food. It is perfect as a main dish in almost any form: fried, boiled, pickled, salted. It can also be used raw in side dishes or salads.
Important! With prolonged cooking, the largest part of the beneficial and taste qualities of this mushroom is lost.
A characteristic feature of long-rooted champignon is that it quite often grows not far from household plots, along roads or in parks. However, experts assure that mushrooms found within the city limits should never be eaten. In order not to harm your body, they should be collected only in ecologically clean areas.
Long-rooted white champignon is a valuable and edible mushroom. It is not found so often, as a rule, it settles near people, for example, in gardens or parks, which is a pleasant surprise for mushroom pickers.