Champignon is a mushroom belonging to the Agaricaceae family, which includes fleshy mushrooms, with distinct stems and caps, which decompose easily. Field mushroom is a fungus that grows in meadows and can be found in the period between summer and autumn. It lives in colonies and can grow up to 2000 meters above sea level, but always away from trees. In addition to the temperate European climate zones, it is possible to find colonies of prataioli also in Africa, America, Australia and Asia. It is advisable to consume the young fungus, because it may be altered and not edible as it matures. There are many varieties of champignon, with differences in both color and size, so to be able to properly recognize the fungus it is advisable to understand how to distinguish it and what the main characteristics are.
To distinguish correctly the champignon from the poisonous or inedible species the characteristics must be analyzed. The hat is globular and has margins joined to the stem, it has a yellow-white cuticle when young that becomes brown when the fungus is mature. The lamellas are curved towards the margin and are free from the stem. The colors vary between pink, red and purple, they must absolutely not be white because they could be a Leucoagaricus leucothites or an amanita, both inedible. The stem is cylindrical in white and has a white ring. The volva must not be present at all, because, in this case, it would be an amanita.The flesh of the cap must be firm and white in color or tending to a red-burgundy color.
Field mushroom cultivation
It is possible not only to find the prataioli in their natural environment, they can also be cultivated to have them easily available. It should be considered, however, that there is also a poisonous variety of champignon, the Agaricus xanthoderma, easily recognizable because once it is cut it has a yellow color of the foot, it is also possible to find some yellow streaks on the stem. optimal substrate to allow growth. The soil should be prepared by mixing wheat straw, manure, agricultural plaster and water. The substrate is then placed on a concrete slab so that it is adequately fermented. The substrate, once mature, must be pasteurized, to eliminate the pathogenic microflora, subjecting it to strong temperature changes.
Champignon: Care for champignon mushrooms
Once the substrate has been prepared and is mature and pasteurized it is possible to proceed with the inoculation of the mycelium of the champignon in the compound. At the end of this phase the mixture must be packaged in blocks that are transported to the mushroom yard. In this place the mixture is kept at a temperature of 25 degrees for a maximum time of 14 days. In this period the new hyphae that will cover the entire mass of the substrate will begin to tick. At the end of this phase, the mixture must be pressed and covered with a special soil, keeping it subsequently at 25 degrees for another 10 days. Subsequently the temperature is lowered to 16 degrees, increasing the ventilation to eliminate the excesses of carbon dioxide up to the complete escape of the fungus.