About
Agaricus campestris es un hongo comestible de amplia distribución comúnmente conocido como champiñón de pradera o champiñón de campo. Tiene un sabor suave y una textura firme y lisa. Se encuentra creciendo en praderas y campos, y ha sido un hongo culinario popular recolectado de la naturaleza o cultivado. Contiene vitaminas del grupo B, vitamina D y minerales traza.
Flavors
Suave
El champiñón de pradera tiene un sabor suave y delicado que no es abrumador.
Tierra
Siendo un hongo que crece en el suelo, tiene un sabor natural terroso.
Nuez
Hay un sutil matiz a nuez en su perfil de sabor.
Textures
Suave
El hongo tiene una textura suave cuando se cocina.
Suave
El sombrero del champiñón de pradera es suave al tacto.
Ligeramente masticable
Puede tener una consistencia ligeramente masticable, especialmente si no se cocina en exceso.
Fragrances
Hongo
Agaricus campestris tiene el aroma terroso típico asociado con muchos hongos.
Fresco
Cuando se cosecha recién, tiene un agradable aroma fresco.
Physical Characteristics
Caps:
Convexo a aplanado, de 5-10 cm de ancho. Blanco, se decolora a amarillento.
Gills:
Libre de estipe, inicialmente rosa, luego marrón.
Similar Species
Species: Agaricus xanthodermus
Edibility: tóxico
Key Differences: Se mancha de amarillo cuando se golpea, huele desagradable.
Species: Agaricus xanthodermus
Edibility: tóxico
Mushroom Ratings
0.0
Based on 0 Reviews
5
★4
★3
★2
★1
★Share your thoughts
If you've consumed this mushroom, share your thoughts with our community
References
The First Whole Genome Sequencing of Agaricus bitorquis and Its Metabolite Profiling
Evaluation of metal contents and bioactivity of two edible mushrooms Agaricus campestris and Boletus eclulis
Vitamin D2 content and antioxidant properties of fruit body and mycelia of edible mushrooms by UV-B irradiation
The Anise-like Odor of Clitocybe odora, Lentinellus cochleatus and Agaricus essettei
ON THE FIRST, NATURALLY OCCURRING AMINO TRICARBOXYLIC ACID, ISOLATED FROM THE MUSHROOM LACTARIUS HELVUS
This study provides a comprehensive understanding of the Agaricus genus of mushrooms. The genome sequencing of A. bitorquis strain BH01 provides valuable insights into the potential for artificial cultivation and breeding, which will facilitate the development of the field of mushrooms as functional food manufacture.
2023
Here we determined metal concentrations, and antioxidant, antimicrobial and anticancer potential of two edible mushrooms Agaricus campestris and Boletus edulis. The concentrations of nine metals were determined and all metals are present in the allowable concentrations.
2017
Our objective was to study the effect of ultraviolet-B (UV-B) light irradiation on the vitamin D2 content of several edible fruit bodies and mycelia and their antioxidant properties. Eleven species of fresh mushroom fruiting bodies, including species from each of the six genera, Agaricus, Agrocybe, Auricularia, Hypsizigus, Lentinula and Pholiota, and five species from Pleurotus genus, were irradiated with UV-B light for 2 h.
2015
The fruiting bodies of fresh and wild Clitocybe odora, Lentinellus cochleatus and Agaricus essettei were investigated for volatile compounds by gas chromatography-mass spectrometry analysis using hydro-distillation and solvent extraction techniques.
2002
Here we determined metal concentrations, and antioxidant, antimicrobial and anticancer potential of two edible mushrooms Agaricus campestris and Boletus edulis. The concentrations of nine metals were determined and all metals are present in the allowable concentrations.
1965