Mushroom (Agaricus moelleri)
- Vaega: Basidiomycota (Basidiomycetes)
- Vaevaega: Agaricomycotina (Agaricomycetes)
- Vasega: Agaricomycetes (Agaricomycetes)
- Vasega laiti: Agaricomycetidae (Agaricomycetes)
- Poloaiga: Agaricales (Agaric poʻo Lamellar)
- Aiga: Agaricaceae (Champignon)
- Ituaiga: Agaricus (champignon)
- ituaiga: Agaricus moelleri (Agaricus moelleri)
- Psalliota to the turkeys
- Agaricus meleagris
- Agaricus placomyces
Möller mushroom (O le t. Grind the agaricus) ose mushroom o le aiga champignon (Agaricaceae).
The hat is smoky-grayish, darker in the middle, covered with dense, small, lagging smoky-gray scales. Rarely brown scales. Near the edge of the hat is almost white.
The flesh is white, quickly turns brown on the cut, with an unpleasant odor.
Leg 6-10 long and 1-1,5 cm in diameter, white, becomes yellow with age, then brown. The base is swollen up to 2,5 cm, the flesh in it is turning yellow.
The plates are free, frequent, pinkish, when ripe they become chocolate brown.
Spore powder chocolate brown, spores 5,5×3,5 μm, broadly ellipsoid.
This fungus is found in steppe and forest-steppe our country. It occurs in wooded areas, parks, on fertile, often alkaline soil, bears fruit in groups or rings on fertile soil. Distributed in the northern temperate zone, is relatively rare, in places.
The variegated champignon has similarities with the forest, but the smell of the forest is pleasant, and the flesh slowly turns red on the cut.
pulou oona. Interestingly, people’s susceptibility to it is different. Some people can eat small amounts of it without harm. In some manuals, its toxicity is not noted.