Description of butter mushrooms. Butterlets: description and cultivation of mycelium at home Butterlets conditionally edible
The oiler mushroom got its name because of its oily skin on the cap. It is advisable to remove this slippery and sticky film before cooking dishes from mushrooms. How easy it is to clean oil, read below. Otherwise, it is an ordinary mushroom, classic in shape, with a spongy cap. It can grow up to a maximum of 12-15 cm, but the most delicious specimens are small. It is at the beginning of its growth that the butterflies are dense, clean, with a light leg and light yellow flesh. And the film on the top of the mushroom is very sticky and slippery at the same time. As the fungus grows, it becomes windy and coarse.
Common types of butter
Here we will consider the varieties of these mushrooms, clarify which of them are edible and which are not. We will give a description and the main distinguishing features of different types. Let's show in the photo what a real oil can looks like.
Edible boletus, photo
Oiler ordinary, description
Other names for oil cans are yellow, late, autumn or real. This mushroom has a convex brownish-purple, brown-chocolate, red-brown or yellow-brown cap, covered with a slimy skin, which can be easily removed. The cap is 4 to 12 cm in diameter. The tubules adherent to the stem are light yellow and then lemon yellow, darkening over time. Disputes are brownish.
The leg of this oiler is 5 to 11 cm high and 1.5 to 3 cm in diameter. There is a ring on it, which forms when the bedspread breaks. Above the ring, the leg is white, and under it is brown-violet. The ring itself is white at the top and purple at the bottom.
The common oiler grows from late July to late September, mainly in pine forests. There are no poisonous counterparts.
Oiler white
Grows in a small group from June to October, mainly under pines and cedars. With age, the shape of the cap changes: at the beginning it is convex, then it becomes flat or with a slightly concave middle. The diameter of the cap is from 5 to 12 cm. The skin on the cap is smooth, slimy, light yellow in color, with spots of a purple hue appearing over time. The leg is at first white-yellow, then darkens a little, 3-8 cm high. There should be no ring on the leg. The pulp of these butter is white in the middle and yellowish over the spores, not particularly expressive in smell and taste. It is best to collect white boletus when young, as this edible oil can quickly rot with age.
Granular butter dish
An edible mushroom, which is often found in large quantities among the thickets of young animals, on the edges, along forest roads. More often among pines, but often under spruces. It grows from June to November.
This mushroom has a cap with a diameter of 4-10 cm, the color and shape of which, like most butter, changes with age. In young boletus, the hat is convex, reddish in color, in old ones, it is pillow-shaped, yellow-orange. The skin is dry, shiny, but becomes mucous in damp weather. It is easy to separate it from the pulp. This edible granular oiler is characterized by a light yellow stem with dark yellow, brown or brownish spots. Its height is from 4 to 8 cm, diameter is 1-1.5 cm, its shape is cylindrical. Often, at the top of the leg, droplets of a whitish liquid are seen, secreted by the pores, which, drying out, forms an uneven surface and brown dots. There is no ring on the leg.
The pulp of the mushroom is yellowish, with a pleasant smell and nutty taste. Interestingly, these edible boletus do not darken when cut. The spore powder is yellow-brown.
Butterdish yellow-brown
Other names for this mushroom are variegated oiler, marsh flywheel, sandy flywheel, marshworm, marshmallow. It grows in several pieces or in not very large groups in pine forests, often together with heather.
This oiler has a cap that is 5 to 14 cm in diameter. On a young mushroom, it is semicircular, but then becomes cushion-shaped. Usually, the color of the cap in young butters is olive, and in adults it is yellow with brown, orange, reddish shades. The skin of the oiler is difficult to clean. Its surface is not slimy (like others); in young mushrooms it cracks into small scales. Initially, the surface of the cap is woolly, and as it grows, it is thinly scaly.
The leg is cylindrical, 1.5-2 cm in diameter and 3-10 cm high. The flesh of the butter dish is light yellow, turns blue on the cut, this is normal. The cut on the leg takes on the same shade.
If you break the mushroom, then you will smell a metallic or coniferous smell.
The yellow-brown butter dish is very good pickled.
Conditionally edible boletus
Such mushrooms include, for example, larch butterdish, gray butterdish, goat and yellowish butterdish, while others consider all these mushrooms edible. Let's clarify that these mushrooms can be eaten, but they must first be subjected to thermal or other additional processing.
Larch oil can, description
This oil can often grows in symbiosis with larch, but it can be located quite far from the trees.
The cap of this type of mushroom is bright yellow or bright orange, 3-15 cm in diameter, at first strongly convex and conical, and with growth it becomes flat and cushion-shaped.
The leg of the oiler is 4-10 cm high, often mesh, the same color as the cap, which has a light mucous ring that quickly disappears.
The flesh of the butter dish is dense, yellow, darkening at the cut. The smell and taste of this mushroom are pleasant. The pores are thin, lemon yellow, darkening over time.
Mullein mushroom
Other names are sieve, goat, cow mushroom. This mushroom grows under pine trees in damp forests and in swamps, often next to a yellow-brown oiler. Mullein time is from July to November, these mushrooms are found singly or in groups.
It is an orange-brown or rusty-brown mushroom that is not very large and has a slightly sour taste. The cap is typical for butter - first convex, then pillow-shaped, with a diameter of 3-11 cm. The skin is slimy, smooth, shiny, easily separating from the pulp.
The leg is 3-10 cm high and up to 2 cm thick. From under the cap it is sometimes imperceptible, since it is the same color as the top. There is no ring on the leg. The flesh of a cow's mushroom is elastic, yellowish with a brown tinge. The flesh of the leg can be reddish-brown in color.
This edible variety is great for pickling.
False oil: photo and description
Often, some types of butter oil are confused with a pepper mushroom.
Pepper oil can
Other names - pepper flywheel, perchak. Unlike boletus, the pepper mushroom belongs to the genus Chalciporus. False boletus grows from June to October, usually in small groups or separately.
Some experts consider this mushroom to be inedible, others consider it edible, but recommend eating in small quantities. Unlike edible oil, this mushroom has a peppery-pungent taste. It is used in cuisines of different countries to add aroma and piquancy to dishes. With prolonged heat treatment, as well as drying, the peppery taste of the mushroom disappears.
Small perchak mushroom. Its cap is up to 5 cm in diameter; it is convex, smooth, and shiny. The height of the leg is 4-6 cm, with a thickness of 0.3-1 cm. It is slender, tapering downward. The color of the pepper oil can is light brown or brown, but the flesh of the leg is yellow, slightly reddening at the cut.
We would like to note that real boletus always have a spongy structure at the bottom of the cap.
Photo boletus
edible boletus
edible boletus
Cooking butter, recipes
Butterlets can be boiled, fried, stewed, baked, made into soups. Mushrooms are cooked for a short time - 15-20 minutes. Various spices and vegetables can be added to them.
You can harvest boletus for the winter: salt, pickle, freeze, dry.
Drying butter is inconvenient only because the mushroom becomes thin and brittle. But the dried parts can be ground in a blender and get a fragrant mushroom powder that can be stored for a long time.
You can cook boletus mushrooms with the skin, but it becomes tough and gives off bitterness. When boiled, the color of the pulp of butter, as a rule, does not change.
How to clean butter
Before you start preparing butter, their caps should be cleaned of sticky mucous skin. Do not wash the oil before processing! The sticky caps will start to stick to your hands and the cleaning process will be long and difficult.
Try this method to easily remove the skin from the oil can: clean the mushroom cap of debris, cut it vertically to the skin in two parts, spread the halves of the cap in different directions and quickly pull on the sticky film - usually it will be removed completely.
You can simply pick up the edge of the film with a knife and carefully remove it. In any case, oil cleaning is easier on dry mushrooms.
Cleaning oil with boiling water
This can be done in two ways:
- Boil water in a medium saucepan. Throw mushrooms into it for half a minute and then drain into a drushlag. After this procedure, the skin with the mushroom is removed easily;
- Pour water into a saucepan and let it boil. Put the mushrooms in a colander. Hold the mushrooms in a colander over boiling water for half a minute. You don't need to put them in water - just hold them over the steam. The film can be removed with a knife quickly and easily.
Do not soak the oil for a long time, as they strongly absorb water. The oil should be rinsed under running water by placing them in a colander.
Fried butter with sour cream
- boletus - 2 kg;
- sour cream - 200 g;
- butter - 50 g;
- onion - 5 heads;
- salt;
- garlic cloves - 3 pcs.;
- nutmeg - a pinch.
Cut the pre-boiled mushrooms into pieces and put in a hot frying pan with butter. Frying butter lasts 15 minutes, then add the diced onion, stir and fry for another 10 minutes. Season with salt, add diced garlic and add nutmeg, simmer for 10 minutes.
Pour in sour cream, stir well and simmer over medium heat for 15 minutes. If you do not like a large amount of sauce, then take 2 times less sour cream.
You now know how to cook boletus, fried with onions and sour cream, now you just have to try.
Soup with butter
Mushroom soup with fresh butter with potatoes
- Water - 2.5 liters;
- Fresh butter - 400 grams;
- Potato tubers - 700 grams;
- Bow - 1 small head;
- Fresh greens;
- Salt, pepper, bay leaves.
The recipe for fresh butter soup includes pre-boiling the fruit bodies in the aforementioned way. I must say that for young mushrooms, this process is not considered mandatory.
Soup preparation... We put the prepared mushrooms in a saucepan with water and put on medium heat, cook for 20 minutes. Meanwhile, peel and rinse the potatoes, cut into small cubes. We also peel the onion and cut it as small as possible.
After 20 minutes, put the potatoes into the pot and salt to the desired taste. 10 minutes before readiness we send onions to mushrooms and potatoes. Season the almost finished soup with a mixture of ground peppers and throw in a few leaves of lavrushka.
Remove from the stove and let it brew for 40 minutes. Serve, garnish each portion with chopped herbs. Sour cream will be a very tasty addition to this dish.
It must be said that the recipe for mushroom soup made from fresh butter is very much appreciated among those who are on a diet, fast, or, for whatever reason, do not eat animal products.
Freezing butter for the winter
You can freeze mushrooms with preliminary heat treatment and fresh. The second method is preferable, as it allows you to preserve the natural look and aroma of butter. And you can cook any dish from such mushrooms. In the first case, we mean freezing already boiled and fried mushrooms, but, accordingly, the variation of dishes prepared from them decreases.
In any case, remove the skin from the mushrooms before freezing. Small mushrooms are frozen whole, large ones are cut into “convenient” pieces.
Pickled butter recipe
It is not difficult to marinate boletus, but you need to know some of the features of this process. Let's dwell on them. Small mushrooms must be pickled whole, cutting off only the very bottom of the leg, large mushrooms are cut into several parts. And most importantly - boletus is pre-boiled in salted water with the addition of citric acid or vinegar. For large specimens, the boiling time is 25-30 minutes, and for small specimens, 15-20 minutes.
Pickled butter with vinegar, cinnamon and cloves
- mushrooms - 2 kg;
- water - 1 l;
- vinegar - 100 g;
- salt - 1 tbsp. l .;
- sugar - 1.5 tbsp. l .;
- allspice - 8 peas;
- cinnamon - 1 tsp;
- carnation - 8 branches;
- bay leaf - 5 pcs.
Boil the mushrooms in salted water in advance, drain the liquid, let the mushrooms cool and cut into pieces. Dissolve sugar and salt in water, let it boil, throw butter and boil for 15 minutes. Add all the spices, and together with the mushrooms, let it boil for 10 minutes over low heat. Remove the saucepan from the stove, allow to cool and distribute into sterilized jars along with the marinade.
Close with plastic lids and remove to a cool place or leave in the refrigerator. This method allows the workpiece to be stored for up to 6 months.
Salted butter with vinegar and garlic
- boletus - 1 kg;
- garlic - 5 cloves;
- vegetable oil - 4 tbsp. l .;
- vinegar - 4 tbsp. l .;
- white peppercorns - 5 pcs.;
- black peppercorns - 10 pcs.;
- bay leaf - 4 pcs.;
- water - 500 ml;
- sugar - 1 tbsp. l .;
- salt to taste;
- turmeric - a pinch.
As mentioned earlier, the mushrooms should be boiled in salted water, drained and cut into pieces. Make a marinade: combine water, sugar and salt in a saucepan, put on the stove and boil.
Add mushrooms to boiling water, add vinegar, chopped garlic and all the spices, stir well and let it boil for 15 minutes. Pour in vegetable oil, boil for 5 minutes and remove from the stove.
Allow to cool completely, put in jars and cover with marinade. Close with plastic lids and refrigerate.
Salted oil with vinegar and garlic recipe has an unusual taste and is well suited for the role of a side dish.
Marinade for butter
How to make a delicious butter mushroom marinade based on this list of ingredients?
- 3.5 kg of peeled and boiled butter;
- 2 tbsp. l. table salt;
- 5 tbsp. l. acetic acid 9%;
- 3.5 tbsp. l. Sahara;
- 1.5 liters of purified water;
- 2 g cinnamon (optional)
- 1-2 sprigs of cloves;
- 5-8 peas of allspice;
- 4 leaves of laurel.
We put the water on an intense fire and let it boil.
We send all the spices from the list of products (except vinegar), stir until the crystals of salt and sugar are completely dissolved. After our marinade has boiled for about 5 minutes, pour vinegar into it and throw in the mushrooms. You need to cook forest fruit bodies until the marinade becomes transparent.
We distribute the mushrooms evenly over the pre-prepared jars, roll up or close with dense nylon lids.
Caloric content of fresh butter
The calorie content of fresh butter is 19 kcal per 100 grams of product.
The oils also contain vitamins of group B, A, C, PP, microelements: zinc, copper, phosphorus, iodine, manganese, potassium, iron, as well as salts, monosaccharides and disaccharides.
Fresh oils contain proteins, fiber, carbohydrates, minerals and fats. Oil proteins are similar in properties to proteins of animal origin, which are rich in valuable amino acids. Young boletus mushrooms contain more proteins than old ones.
Canning butter, video
Among the abundance of forest mushrooms, there are few that have managed to become truly universal favorites. Butterlets are one of them. They are easy to harvest, delicious and nutritious, and incredibly healthy.
Where to collect and how to find out
The boletus got its name because of the slippery and oily to the touch cap, which is the main feature of these mushrooms. It can be convex or flat in shape, but it is always smooth and sticky. The flesh of the butter is white or yellow, but on the cut, under the influence of air, it turns blue or red.
Distributed in the European part of Russia, in the forests of Belarus and Ukraine. Experienced mushroom pickers say that these mushrooms grow in sunny glades of pine forests or among young spruces. Large mushroom families are found in places with caked needles, but besides it, there must be grass and bushes - without them, boletus does not grow. Depending on the region of growth, Siberian, cedar, marsh, larch and other types of boletus are distinguished.
Deciduous boletus, as the name implies, grow in deciduous forests. The young ones have a convex hat, the old ones have a flat one. These mushrooms are yellow-orange or brownish.
Summer boletus (also called granular) grow in pine forests. The caps are yellow-brown or even brown, and their creamy flesh slightly smells like fruit.
Late (or common) boletus are the most common. Popularly known as real or yellow. They are recognized by their sticky reddish-brown hat, under which a deep yellow tubular layer is hidden. The pulp is white or yellowish. Favorite places of late boletus are among moss and blueberry thickets.
In addition to edibles, there are also false boletus. Their main feature is a red (instead of yellow) spongy or lamellar layer under the cap. False mushrooms turn yellow on the cut. The inner part of the cap of the poisonous specimens is gray, and the stem with a purple tint.
Butterlets bear fruit from May to October in three stages. The first is when flowers appear on the pines, the second is when lindens bloom, and the third is when grain is harvested from the fields.
Nutritional characteristics
Like most forest mushrooms, boletus consists of 9/10. But this does not mean at all that they do not contain useful substances. On the contrary, they are rich in minerals, vitamins,. Some believe that boletus is even superior to porcini mushrooms with its beneficial properties.
Analysis of proteins that make up butter showed that they are almost identical to animal proteins. Mushrooms contain essential for humans, but their number and composition vary, depending on the age and soil on which they grew. Most of the proteins are in young mushrooms, more precisely in their caps, since the legs are less saturated with nutrients. It is also interesting that a kilogram of dried butter contains almost 3 times more proteins than a similar amount of beef or fish. And although, according to nutritionists, the body absorbs mushroom proteins worse than meat proteins, but properly prepared boletus is an excellent source of useful components.
Another important component of mushrooms is (the one that makes up the shells of molluscs). Large amounts of this substance are found in the legs of the mushrooms, which makes them harder than the caps. Because of this, some refuse this part of the mushroom, which is not always justified. Chitin is a type of plant fiber, which, in addition to the well-known benefits (quickly satisfies hunger, regulates the digestive tract, improves intestinal motility), absorbs and removes toxins and other harmful substances from the body.
If we talk about vitamins, then boletus belongs to the record-breaking products in terms of content. In terms of the concentration of these nutrients, they can compete with fish, liver, grains and butter. In addition to B-substances, oils contain no less useful and. And at the same time, they remain an extremely low-calorie product: 100 grams of fresh butter contains no more than 19 kcal.
Medicinal properties
The medicinal use of mushrooms is not new. This practice is over 2000 years old. In Russia and China, traditional healers regularly resorted to this category of products for the treatment of a variety of diseases. In many nations there was a tradition of using oil extract for the preparation of drugs that increase libido. And also the resinous substances contained in the oils were used for embalming.
Modern research has shown that these mushrooms, in particular in the sticky skin on the cap, contain substances with antibiotic and immunostimulating properties. Today, the mushroom extract is used to treat gout, headaches, visual disturbances and metabolic processes, to improve the functionality of the nervous system and strengthen blood vessels. These mushrooms are useful as a tonic, strengthening agent. They are important for the prevention of salt deposits and for the improvement of gastric secretion. Due to the lecithin contained in mushrooms, they are useful for the prevention of increased and the formation of atherosclerotic plaques.
Well, old recipes have not been forgotten - boletus, as in ancient times, is used as effective aphrodisiacs. Today it is known that the effectiveness of this "love potion" is determined by the composition of the hats. This substance has a beneficial effect on sperm motility, increasing their ability to fertilize.
Oil tincture
To prepare a remedy, you will need only hats.
They must be finely chopped and put into a liter jar. Pour the prepared mushrooms, leave in a dark place for 2 weeks. The filtered infusion is taken in a teaspoon before meals. Can be diluted with a glass of water. This remedy was used in the old days to treat diseases of bones, joints and muscles, as well as for migraines.
Possible dangers
The special structure of fungi, their porous structure, contribute to the rapid absorption of harmful substances from the air. For this reason, even edible boletus collected in ecologically unfavorable areas turn into poisonous. They cause poisoning, accompanied by indigestion, nausea, vomiting, and fever. It is important to know that the mushroom cap absorbs the most toxins.
Incorrectly cooked mushrooms are poorly absorbed by the body. It is important to adhere to the rules for the preparation of butter and it is advisable to exclude this product from the diet of young children and people with digestive disorders and chronic diseases of the gastrointestinal tract.
How to prepare and what to cook
Before cooking, it is important to sort the mushrooms thoroughly, discarding unfamiliar or suspicious ones. To clean the sticky caps of needles, leaves and particles of earth, butter oil is poured with cold water for a while. Rinse the washed mushrooms again. It is advisable to add salted water to the ready-to-use butter before cooking (for about 3 hours). This technique will get rid of all insects and worms "lost" in the pulp.
To make butter dishes tasty and safe, it is important to soak them well in cold water before cooking and boil until cooked. It is important not to mix different types of mushrooms. Nutritionists advise taking finely chopped mushrooms for dishes - this way they are better absorbed by the body. Another highly digestible option is dried and powdered. In this form, they will suit most dishes. Ready-made butter dishes are stored in the refrigerator for no longer than 30 hours.
Any kind of butter can be used to cook boiled, stewed or fried dishes. But when choosing a cooking method, it is important to understand that heat treatment affects the concentration of nutrients in the product. If making reserves for the winter, it is necessary to preserve a maximum of vitamins and minerals, then it is better to dry the mushrooms than to pickle.
And one more piece of advice from experienced chefs. Butterlets of the first wave, that is, early ones, are suitable for making soups, stews and seasonings from dried mushrooms. But salting them is undesirable. But the mushrooms of the second and third waves are ideal for pickling and salting.
And if the early mushrooms are considered the most fragrant, then the late autumn ones are the most nutritious and delicious.
"Semi-finished product" from butter
The boletus prepared in this way can be stored in the refrigerator as "raw material" for future soup or stew, added to stew or meat. For cooking, you will need washed and cleaned oil. Boil the mushrooms until tender with 1-2 onions, drain, chop into small slices and fry in oil with 2 raw chopped onions. Close to the end of cooking, salt and add other spices.
Grind boiled boletus, add chopped onion (can also be ground), slightly soaked in,. Season the minced meat with pepper and other spices as desired. Form cutlets from the finished mixture, dip in breadcrumbs, fry.
Butter with potatoes
At the bottom of the ovenproof dish, place a couple of slices of butter and sliced raw onions. The second layer is boiled and then fried butter oil. The third layer is sautéed onions. The top layer is potatoes. Pour over salted everything, sprinkle with dill and bake in the oven.
Marinated mushrooms
You can pickle butter in several ways. Some recipes suggest using only caps, others suggest taking small young mushrooms.
In any case, it is undesirable to mix old and small specimens in one jar.
Peeled mushrooms (be sure to remove the film on the cap - from it the mushrooms darken and get a bitter aftertaste) boil with an onion. Throw the ready butter in a colander and, while the excess liquid drains, prepare the marinade. It will need 1.5 liters of water, (150 ml), 1.5 tbsp. l. salt, 2 cloves, 2 bay leaves. Arrange the mushrooms in jars, pour over boiling marinade and sterilize before rolling (liter jars 25 minutes, less - 15 minutes).
How to grow mushrooms yourself
For growing oil in the country, a site under a coniferous tree is better suited, but if one is not found, you can try to germinate under a deciduous tree. Better if it is a 10-15 year old tree, under which a light shade is formed.
As for the soil, acidic soils and enriched peatlands are ideal for oil.
The correct "bed" for oil consists of several layers. To create it, you will have to remove the top layer of soil to a depth of 20 cm. Cover the bottom with plant materials in the form of mowed grass, fallen leaves, wood, pine needles. For the second layer, use the soil from the place of the forest mycelium (in extreme cases, the usual garden one, previously enriched with humus, is suitable). Sow the finished bed with mycelium, cover the top with a thin layer of leaves and a small amount of garden or forest soil. In a drought, moisten the mushroom bed. The first crop will appear in a year. The mycelium created in this way bears fruit for 10-15 years.
Butterlets are incredibly tasty and healthy. But getting out into the forest, in no case should you collect unknown mushrooms. The same rule applies when buying from the market. Only edible mushrooms can be beneficial. Otherwise, a jar of pickled butter can turn into poison for the whole family.
Kira Stoletova
One of the most delicious, valuable and generous gifts of the forest is boletus mushrooms. There are about fifty varieties of these mushrooms, but not all of them are equally suitable for use in food. It is useful for novice mushroom pickers to know what a butter dish looks like, where and when it grows, what properties it has and how it differs from its inedible counterparts.
Characteristic
A distinctive feature of the oiler is the oily film on the cap, which should be cleaned before cooking. The genus to which the boletus belongs is called the Oiler.
Butter mushrooms are medium-sized mushrooms, only overripe (overgrown) are large. The color of the cap varies from yellow to brown (there are varieties of other colors - white, gray, reddish-red, etc.). The spore-bearing layer of the fungus, the hymenophore, has a tubular structure.
The butter dish has a dense white or yellowish flesh (in some varieties, it turns blue or red when cut). The smell of the pulp is neutral or with notes of pine needles. Usually, this delicate type of mushroom ages quickly (in almost a week) and often turns out to be wormy. Therefore, it is preferable to collect young specimens.
Boletus grows in Russia, Ukraine, Belarus, Czech Republic, America, many European and Asian countries (in the zone of forests and forest-steppe, as well as in the steppe zone - in forest plantations).
Chemical composition
This product contains a lot of protein (even more than the "king" mushrooms - porcini and milk mushrooms). The oil contains many useful microelements: iron, copper, potassium, iodine, zinc, phosphorus, manganese, etc. Mushrooms contain B vitamins, as well as vitamins D, A, C, PP. At the same time, the calorie content of this type does not exceed 20 kcal per 100 g, which makes it possible to use them in the presence of a diet for those who want to lose weight. However, do not forget that this is the calorie content of fresh, i.e. not cooked product. Butter oils are good for the heart and nervous system, help in the treatment of migraines, gout, and infectious diseases.
Where and when to collect
The coniferous forest will be the best place to collect oil mushrooms. These species love sandy soil, do not like too humid places and dense thickets without access to light. Sometimes they are found in birch groves and under oak trees. Boletus grows in meadows or forest edges, in clearings, along paths - in groups (in the form of snakes) or one at a time.
The first butterflies appear at the very beginning of summer, during the flowering of the pine (sometimes they begin to grow in the month of May). In July, they run in parallel with the linden blossom. The third flow of boletus begins in August and continues until the end of autumn. When the soil freezes 2 cm deep, the mushrooms disappear.
Edible species
Types of edible mushrooms:
- Ordinary butter dish (autumn oilcan, yellow oilcan, real oilcan, late oilcan): at a young age, it has a hemispherical hat, which then opens and becomes almost flat. The skin on the cap separates well from the pulp. An ordinary oiler grows in autumn - in September and October. He needs cleaning and cooking (frying, boiling, marinating, etc.).
- Oiler Trident (red & red): possesses a fleshy cap, the color of which ranges from orange to red. When cut, the flesh of the mushroom turns reddish. This species grows from July to the end of October. Prefers mountain slopes covered with coniferous vegetation. This species is a Trident oil can, it is used for food, like an ordinary oil can, but in terms of taste it belongs to category 2 mushrooms.
- Granular butter dish (summer early): in its external characteristics (description) it resembles the previous species, but its cap has a less bright color. On the leg of a summer oilcan, droplets of solidified liquid are visible, which is released in pores and becomes dark in color, which served as the basis for the name. Granular oiler appears in the forest in June and grows until November. To easily clean this mushroom, it is recommended to pour over it with boiling water. Granular butter dish is an edible mushroom with a pleasant nutty flavor and aroma.
- Bellini Oiler: the mushroom has a hemispherical brown or white cap. The tubular layer is greenish and dense, becomes loose with age. Bellini mushroom pulp is white, aromatic and pleasant to the taste. Bellini's oiler prefers spruce or pine forests. They begin to collect it from September.
- Oiler white: belongs to the group of edible mushrooms, but its taste and smell are neutral. When it rains, the white cap of such mushrooms becomes olive green. The pulp is white or yellowish, slightly reddens at the cut site. This mushroom usually coexists with pines and cedars. Collecting it begins in early summer and continues until November.
- Larch oil can: grows only under larch or in forest zones with its presence. It is a mushroom with an orange-golden cap, which is rather flat than convex. The peel from the cap is very difficult to remove. The tubular layer in young butters is covered with a film, the pulp is juicy with visible fibers. Larch butterdish begins to grow in July and disappears at the end of September. Good for food, but considered a category 2 mushroom.
- Red oil can: it is a bright mushroom with a red-red sticky cap. They begin to collect it from the beginning of summer and continue almost until the first frost. Like the larch oil can, this mushroom often coexists with larch. It can also be found in coniferous and mixed forests. It is a tasty and aromatic mushroom, rarely wormy and suitable for all types of culinary processing.
Conditionally edible species
Conditionally edible mushrooms include mushrooms of lower palatability, for which thorough cleaning and cooking are required.
- Swamp oil can (yellow-brown, sandstone): has a semicircular cap, which becomes like a flat pillow with age. The color of the cap is brown, olive or orange. The yellow flesh of the marsh oiler turns blue when cut, interacts with air. This mushroom grows from July to the end of September. The skin is separated with parts of the pulp.
- Siberian butter dish: it is distinguished by a cushion-shaped cap of yellow-olive color. Sometimes brownish fibers are visible on it. The mushroom is found in the coniferous forests of Siberia, more often under the cedars. The Siberian species of boletus is harvested in August and September. This is a delicious mushroom with a slight sourness, although it belongs to conditionally edible.
- Goat (dry oiler, trellis, kid): has a neutral taste, belongs to the 3rd category. The goat and the oiler belong to the same Boletov family. The first is distinguished by a longer stem and a dry cap. Sometimes the goat is called “dry butterdish”. It is harvested in July and August in coniferous forests.
- Oiler gray: it is distinguished by a yellowish-gray or olive-gray color of the cap and a tubular layer of a similar shade. This mushroom is sticky not only with a cap, but also with a leg. At the cut site, the pulp turns blue. The mushroom grows in coniferous and deciduous forests from early summer to October. The pulp of the mushroom has a watery structure and a neutral taste, therefore it is ranked in category 3 and in the group of conditionally edible.
- Yellowish butter dish: It has a small slippery cap (4-6 cm in diameter) and a white leg with a characteristic oily ring. The color of the cap is ocher-yellow, gray-yellow or brown-yellow. According to the description, it is similar to the Siberian type of butterdish, but differs in the presence of a mucous ring on the leg. Grows in coniferous forests from late May to late November. It is classified as a conditionally edible mushroom due to its weak taste.
Inedible species
Inedible species are sometimes referred to as pepper oil can- it is not poisonous, but has a sharp, bitter taste. The cap of the pepper mushroom is light brown, dryish and slightly velvety to the touch. The stem is often curved and of the same color as the cap. The pulp has a loose structure and turns slightly red when broken or cut.
Pseudo-butter mushrooms are sometimes called mushrooms that look like real boletus. However, there are always significant differences between them - the boletus do not have completely identical poisonous twins. At first glance, you can take for them other mushrooms that have a similar cap (for example, meadow hygrophor or panther fly agaric).
Never forget: if a lamellar rather than a tubular layer is visible under the mushroom cap, these are fake butter oils and cannot be taken. A suspicious sign is a bluish, grayish or too pale color of the cap, as well as a strong fragility of the mushroom.
Cooking applications
Oils are suitable for all types of processing: pickling, frying, boiling, stewing and baking. Young mushrooms harvested in late summer or early autumn have the best taste and greatest benefits. Late autumn harvest is also successful, but by this time some mushrooms may freeze, overripe and become too watery. Before cooking, the mushrooms are cleaned and washed thoroughly. Flushing oil does not mean soaking. Their tubular hymenophore easily absorbs and retains large amounts of water. Therefore, it is better to rinse the mushrooms under running water.
Irina Selyutina (Biologist):
How the boletus should be cleaned depends on the weather conditions under which these mushrooms were harvested:
- if the weather is dry and sunny: start cleaning immediately upon returning from the forest;
- if the weather is rainy: the mushrooms need to be dried a little on a newspaper spread out on the floor or table.
- Drying: simply remove debris from the surface with a stiff bristled brush; scrape off dirty places on the leg (if any) with a sharp knife or cut off; wipe with a soft cloth.
- Heat treatment: in this case, removing the film is mandatory.
- Freezing: fresh peel as before drying, but raw mushrooms take up a lot of space in the freezer, so they are pre-boiled or fried.
Fresh mushrooms (without processing) are stored in the refrigerator for 10-12 hours. They can be placed on the lower shelf without airtight packaging, because mushrooms need a constant supply of fresh air. Otherwise, they will become unusable.
The main rule of processing, which should not be forgotten, is to completely remove the slippery film on the oil caps. If this is not done, the mushrooms will turn black and unappetizing when preserved or cooked. A film of conditionally edible oil sometimes contains toxins and can harm the body - from diarrhea to stomach diseases. If the film does not come off, pour boiling water over the mushrooms before cleaning.
Butterlets go well with meat, potatoes, most vegetables and spices. Before adding to soup, stews or baked dishes, it is better to fry the mushrooms in sunflower oil with the addition of onions.
Procurement rules
Boletus mushrooms collected in the fall are harvested for the winter: canned, dried or frozen. Before preserving, the mushrooms must be boiled for half an hour. If we preserve young boletus mushrooms, it is better to leave them intact, and if overgrown specimens come across, we cut them into pieces, not forgetting to remove the damaged areas, and discard the wormy mushrooms altogether. This type of mushroom is dried not as often as porcini or aspen mushrooms (before drying, the slippery film of oil is not removed and the mushrooms turn black after drying). Despite this, drying oil is quite justified - in dried form, they retain most of the vitamins, essential oils and nutrients.
Frozen boletus is an excellent option for replenishing the winter stock. Before freezing, the mushrooms are cleaned, washed and dried. The oil is put in a bag or plastic container and sent to the freezer. Alternatively, boiled mushrooms are sometimes frozen. In frozen form, the mushrooms will lie for as long as you like - all winter and spring, right up to the new mushroom season.
Benefits for children
Due to its rich chemical composition, boletus is useful for children, but there are some rules for introducing them into a children's diet:
- Up to 7 years old, these mushrooms (like other forest ones) are contraindicated.
- Ten-year-old children are given boletus separately, but in small portions and no more than once a week.
- The children's diet should include only young mushrooms collected in ecologically clean areas, away from industrial enterprises.
- Fried and pickled mushrooms cannot be combined with flour dishes - such a combination of products is difficult for the stomach to digest.
The reason for this is chitin, which is poorly absorbed by the body.
Contraindications
Mushrooms are a heavy food, the abuse of which can harm even a healthy person. People with diseases of the digestive organs should be especially careful. During periods of exacerbation of such diseases, you cannot eat mushrooms. Also, caution is needed for diseases of the kidneys and liver, during pregnancy and breastfeeding.
In some cases, boletus can cause an allergic reaction. Improperly cooked mushrooms can lead to eating disorders. For greater safety, boil the butter for at least half an hour before any further processing. In addition, the mushrooms need to be finely chopped to make them easier for the stomach to absorb.
- Novice mushroom pickers should take only those types of edible butter that have a classic mushroom taste (common butter dish, granular butter dish, etc.).
- It is necessary to clean and process mushrooms immediately after harvesting (preferably on the same day).
- It is better to clean mushrooms with gloves. The brownish substance secreted by these fungi sticks to the skin and is difficult to wash off.
- It is better to collect boletus and other mushrooms in the early morning, when the sun does not blind the eyes - this way the mushrooms are better seen.
- In the old days in Russia, boletus was not collected due to the fact that the forests were full of mushrooms of the highest category - milk mushrooms, saffron milk caps, white mushrooms. But with the reduction in the volume of forests, the number of "elite" mushrooms also decreased. Mushroom pickers paid attention to butter and appreciated their taste at their true worth. This is evidenced by the name itself - "boletus". It shows that the slippery cap of mushrooms was associated in people with delicious dishes cooked in oil, and not with mucus (inedible slippery mushrooms have less cute names, for example - "slug" or even "jerk").
- Sometimes the mycelium is transplanted along with several layers of earth and moss (for example, in a fire in the forest, when the mycelium burns out in a certain place and it is necessary to dilute them again).
- These mushrooms live in cooperation with the tree under which they grow. This phenomenon is called "mycorrhiza". The mycelium and the roots of the tree form a kind of union, in which the hyphae of the fungus penetrate the root and exchange nutrients. Most often, pine, larch or different types of cedars become such a tree for butter.
- If you dream of boletus, soon your painstaking work will achieve recognition, will be highly appreciated and worthy of reward.
Awesomely delicious boletus fried in sour cream
MARINATED MUSHROOMS FOR WINTER | OILS AND OTHERS
Conclusion
Butterlets are one of the most delicious and healthy mushrooms that grow abundantly in our region every summer and autumn. However, for effective and safe "mushroom hunting", novice mushroom pickers should learn: what different types of boletus mushrooms look like, where they grow and at what time they need to be collected. In addition, you need to remember the signs of inedible mushrooms - both poisonous and simply tasteless.
Butterlets can be safely called the most popular mushrooms: they grow everywhere, bear fruit from early summer to late autumn, and are collected by mushroom pickers in huge quantities, even though they are probably the most wormy among all mushrooms.
And most importantly: the list of dishes prepared from butter is very wide. They are dried, boiled, fried, stewed (including in sour cream), pickled and salted. But boletus tastes very good, and I personally know mushroom pickers who put them almost on a par with.
But not all collectors know that there are more than a dozen varieties of butter in nature, differing not only in appearance, but also in taste. Moreover, different boletus grows in different forests, on different soils, and not all of them bear fruit at the same time. In this article, I intend to describe in detail all the currently known species of these mushrooms - with an exhaustive description of the places of their growth and the timing of fruiting. But first, I’ll write a few lines about the common features inherent in most boletus and distinguishing them from the rest of the mushroom kingdom.
Almost all boletuses have such an interesting property - in damp weather their cap becomes wet, slimy. And the higher the air humidity, the more abundant the mucus secreted. For this they got their name.
They also noticed a clear "love" for various conifers - under which they grow, but looking for boletus under deciduous trees is a useless exercise. Therefore, for them you need to go to conifers or mixed forests.
The timing of fruiting for different boletus differs to one degree or another, but you can safely follow them if in the yard July, August or September.
Butter dish ordinary
- Latin name: Suillus luteus.
- Synonyms: real butterdish, late butterdish, yellow butterdish, autumn butterdish.
Typical species of the genus boletus, very widespread throughout the continent. Has a characteristic, very memorable appearance. The main distinguishing feature of this mushroom is a powerful ring-veil under the cap, which in young fruiting bodies is connected to the edge of the hymenophore.
The common butter dish forms mycorrhiza with Scotch pine(as well as other pines, in which the needles consist of two needles). That is why he comes across in pine and pine forests mixed with pine, preferring well-warmed places - edges, glades, forest roadsides. Fruiting in dense groups - from June to October, most massively - in late summer and early autumn... In especially fruitful years, up to seven "waves" of mushrooms can be observed. At a temperature on the soil surface of -5 ° C, fruiting bodies cease to appear, but if the ground does not have time to freeze up to 2-3 centimeters and warming comes, the mushrooms will begin to grow again.
When collecting, among the boletus, there will certainly be wormy ones, and in some places to such an extent that there are only three clean ones for a dozen. This is especially evident in the summer. In autumn, when it gets colder, the number of wormy mushrooms decreases markedly. It is also noticed that the very first boletus are without worms.
The mushroom is edible, in terms of taste it is the best among butter. It can be fried, boiled, pickled, salted and even dried. In the case of salting and pickling, it is recommended to remove the skin from the caps, otherwise it will cause the brine to become dark and very thick.
It is worth noting that, according to traditional Russian cuisine, the peel from butter should always be removed, no matter what dish is to be prepared.
Summer butter dish
- Latin name: Suillus granulatus.
- Synonyms: granular butter dish, early butter dish.
Photo 3. Summer butter dish.
Another widespread butter dish is a very frequent guest in mushroom pickers' baskets. It differs from the previous species in a lighter color, a slightly less slimy (but by no means less sticky) cap and the absence of a ring on the leg. In young fruiting bodies, small droplets of a whitish (slightly yellowish) oily liquid often appear on the tubular layer, which dries out and turns brown over time.
Also forms mycorrhiza with pine, therefore - it comes across in pine forests and mixed with pine forests - on sandy soils. Nevertheless, there are special places where boletus are most densely - these are young pine forests with small trees, whose height does not exceed 4-5 meters. If the summer is not dry, then in such young forests mushrooms appear in abundance, bear fruit for a long time, and it is a pleasure to collect them there. It also happens that from a few square meters you can collect a full basket. Summer buttercan bears fruit since june, moreover - it can be safely called the very first summer mushroom (it was not for nothing that it was called early). Stops ejecting fruiting bodies quite late - towards the end october, in some years it is even found in November... Interestingly, this mushroom can be picked from under the snow or by light frost.
The taste of the summer oil can is very good - in this it is in no way inferior to the real oil can. The mushroom can be fried, stewed - both separately and with potatoes, and sauces can be prepared. The mushroom from it is delicious. The top skin of the cap must be removed before cooking.
Goat
- Latin name: Suillus bovinus.
- Synonym: sieve.
Some pickers mistake this mushroom for some old butter dish - because of the dark color of the underside of the cap and stem, as well as the rubbery softness of the fruiting body and wide-open - as if spilling - pipes. Nevertheless, this mushroom is a separate species, which is easily identified by young fruiting bodies - their tubes are noticeably wider than other boletus of the same approximate "age".
Photo 5. The fruit body of the goat, which is quite suitable for harvesting, is a bottom view. Photo by: Akiyoshi Matsuoka.
Sometimes it is confused with a green moss, but the color is noticeably brighter, the cap is thicker and more convex, and the upper skin on it is velvety and dry.
Photo 6. Fruit bodies of a goat of different ages.
The goat grows in the same places as the previous two species, just like them - it forms mycorrhiza with pine. True, it is no longer found so massively. The youngest fruiting bodies of this mushroom usually fall into the basket of the mushroom picker - which look more or less "marketable" and have not yet acquired worms (that's the whole catch, that the goat is one of the most wormy butter!). Fruiting in late summer - early autumn, approximately from August to September.
This mushroom is quite suitable for food, although it is not as tasty as the best boletus. It is recommended to pre-boil it - about fifteen minutes. The skin from the head of the goat is removed with great difficulty, or not removed at all.
Non-ringed oiler
- Latin name: Suillus collinitus.
- Synonym: red oil can.
Photo 7. Non-ringed butter dish.
The color of its non-ringed oiler very much resembles a summer oiler, however, the hat has a darker, not so wide, and the leg is slightly pinkish at the bottom and noticeably thicker. Everything else - no whitish droplets stand out on it. In general, this fungus looks stronger and sometimes it is remotely similar to a kind of boletus in miniature. By the way - worms in it, apparently, rarely start. For example, I never came across him wormy at all.
This fungus forms mycorrhiza, again with - pine trees, among which the well-known pine and Mediterranean trees: pinia, black pine, Aleppo pine... Non-ringed grease nipple prefers calcareous soils. Its growing area is quite wide - it was found not only in the Mediterranean and Europe, but also in the Urals, as well as in Siberia. Fruiting time - from June to September, there are usually three "waves" or "layers".
The non-ringed butter dish is very good in taste: it is fried, stewed, soups and sauces are made from it. You can pickle, salt and dry this mushroom. The top skin of the cap does not affect the taste, but it is recommended to remove it, because after processing it turns black, it also darkens and thickens the broth, brine or marinade.
Larch butter dish
- Latin name: Suillus grevillei.
Photo 8. Young fruiting bodies of the larch oiler.
The main distinguishing feature of this mushroom is the bright orange (in dark or light variations) color of the cap. Even the leg of a larch oiler is replete with such spots, or even the whole has an orange tint. Among other signs of this fungus, there is a ring-veil under the cap in young fruiting bodies, which hides the bright yellow part of the stem and the hymenophore of the same color. In ripe mushrooms, a small, barely noticeable "collar" remains from it. By the way - it is also yellowish, thanks to which the larch oiler is easy to distinguish from the real oiler - that one has a blanket ring without a yellow tint.
Photo 9. Mature larch boletus.
Already from the name it is clear that this oiler forms mycorrhiza with larch, accordingly - it grows in forests where there is this tree, but again - not anywhere, preferring acidic soils, rich in humus. However, occasionally it is also found where larches have never been born. For example, I once met this fungus in young pine forests. It is distributed quite widely - from Western Europe to the Far East. Larch buttercan bears fruit from July to September, most massively - closer to the beginning of autumn.
The taste is pretty good, but it is recommended to boil it for 10-15 minutes before cooking. Apparently, this is due to the fact that the skin from his cap is very difficult to remove. By the way, if the mushrooms are dipped in boiling water for 1-2 minutes, the skin will be easier to peel, and in this case, boiling will most likely not be needed.
Crying cedar butter dish
- Latin name: Suillus plorans.
This mushroom is difficult to confuse with other oils: its cap and stem have an almost uniform brownish color - with a yellow or orange tint.
Meticulous mushroom pickers should take note of the following: its pulp turns blue on the cut and has an original "pungent" smell. For what - find out below.
This fungus forms mycorrhiza with cedars, although it would be more correct to say - with cedar pines - European and Siberian. Accordingly, its range includes all those forests where these trees grow. As for specific places, the cedar oiler prefers humid places - with powerful moss cushions, or even at the edge of a forest and a swamp. Bears fruit from July to September.
Has good taste.
Cedar punctate oiler
- Latin name: Suillus punctipes.
It is very similar in appearance to the previous mushroom, it differs from it only in the color of the underside of the cap - it seems to be darker. Nevertheless, in both mushrooms, the spore-bearing layer darkens with age, so it is better to distinguish them differently - by smell and by a change in color on the cut.
The pulp of the pin-legged cedar butter can has a very pronounced spicy smell, which resembles either celery, or anise, or bitter almonds, or even all of them. Does not change color on cut.
Just like the previous species - this mushroom grows under cedars, and bears fruit at the same time - from July to September.
In terms of taste, it is on a par with the most excellent oils: real and summer - thanks to its unique aroma and slightly sour taste. The northerners and Siberians were definitely lucky - since such wonderful mushrooms are found in their forests.
Clinton's Oiler
- Latin name: Suillus clintonianus.
- Synonyms: chestnut oil can, belted oil can.
This mushroom received its scientific name in the United States, despite the wide area covering not only North America, but also Eurasia (it is especially common in the northern forests of our continent). It just so happened that it was first taxonomically registered in New York and named after the famous amateur naturalist in the 19th century (not to be confused with the 42nd President of the United States!).
We have it (a mushroom, not a naturalist!) From time immemorial confused with a larch butterdish - because of a decent external similarity, and due to the fact that Clinton's butterdish comes across just under larch... However, in color it is still different - it is noticeably darker and has a reddish-brown tint, in contrast to the larch oiler - with its orange tones. This mushroom bears fruit from July to October.
In terms of nutritional qualities, it is on a par with the best butter, that is, it can be cooked without prior boiling.
Nyusha's butter dish
- Latin name: Suillus nueschii.
I will immediately disappoint the blondes: this mushroom, despite its - as it seems at first glance - "cute little name", was not named after some girl Anya. And there was a scientist-botanist Emil Nusch in the Third Reich of pre-war Germany, that's his surname and immortalized in the scientific name of this oil can.
Nyusha's butter dish has a very expressive appearance: its hat is brown on top, sometimes lemon-yellow, the leg also has a similar color, only a little lighter. The tubes, on the contrary, are not so bright, but light gray. Young fruiting bodies from the bottom of the cap have a ring-cover, consisting of two layers: the upper one is film, and the lower one is more like cotton wool.
This is another type of oil that forms mycorrhiza with larch and growing where the tree is found. It is found in various places throughout the continent - in Europe, in the Urals and in Siberia. An interesting feature was noticed behind the mushroom - it can climb quite high into the mountains - up to the very upper border of the forest. Nyusha's butter can bears fruit from July to October.
In terms of nutritional quality, it is quite good.
Butter dish white
- Latin name: Suillus placidus.
- Synonyms: butter dish pale, butter dish soft, like butter dish.
Photo 14. The lightest form of the white oil can.
This mushroom really differs from other butter in its white color. Nevertheless, his hat is more ivory than white, but the leg is snow-white, and sometimes with dark small specks. Old fruiting bodies darken slightly towards yellow or pink shades.
Mycorrhiza forms a white butter dish with several varieties of conifers, including: cedar pines — siberian and korean, dwarf cedar, North American Weymouth pine, and chinese masson pine... Its range is quite wide and covers the territories where all the listed trees grow. In the Far East and Siberia, white butter dish is found quite often, it is also in the Urals. This mushroom bears fruit from July to September.
In terms of taste, it is on a par with the best butter. The white butter dish will flabb up rather quickly, so mainly young fruit bodies are eaten.
Bellini Butter Can
- Latin name: Suillus bellinii.
Another oil can with a light color. It is very similar to the previous mushroom, except that it has a cap with a brownish tinge, which is barely noticeable on some mushrooms, but rather manifests itself on others.
Photo 16. Bellini's butterdish hat. Variation partly colored brown.
Mycorrhiza forms with several species of pines that grow in the Mediterranean part of southern Europe ( Aleppo pine, pinaster, pinia), it is mostly found there. In our country, this mushroom (according to some information) was found in the Crimea.
It is eaten and has good taste. Western gourmets recommend removing the skin from the cap.
Swamp butter dish
- Latin name: Suillus flavidus.
- Synonym: yellowish marsh butter dish.
This mushroom also differs from other butterflies in a lighter color. Its cap on top is usually light brown, with yellowish or ocher shades. Its lower surface is of a pleasant light golden color (in young, fruit bodies that have not yet begun to sag). The leg is white - with yellowish or light brown spots, girdled closer to the cap with a brown remainder of the veil.
Photo 18. The lower surface of the cap of the marsh oiler.
This oiler prefers to grow in damp places - in the floodplains of rivers and streams, on the border of swamps. Mycorrhiza forms with some double-leaved pines, in particular with Scotch pine... Its distribution area is quite wide, but the fungus is rare everywhere. Bears fruit in autumn - from September to October.
In terms of taste, it is on a par with the best butter.
Siberian butter dish
- Latin name: Suillus sibiricus;
The cap of the Siberian butterdish is usually light yellow, pale yellow, or light brown on top, dark yellow on the bottom, turns brown with age. Stem - pale yellow, sometimes with light brown spots, without a ring. So this is also a rather light-colored fungus.
Photo 20. Siberian butter dish - bottom view.
It grows wherever it is Siberian cedars, however, according to Western mycologists, mycorrhiza forms not only with these trees, but also with some other species of five-coniferous pines. It was found not only in Siberia, but also in Europe, and even in North America - where the American oil can also occurs, which is so genetically close to the Siberian oil can that some mycologists combine these two mushrooms into one species. Siberian butter dish bears fruit from June to September.
The mushroom is considered edible - with a fairly good taste.
Butter dish sour
- Latin name: Suillus acidus.
This mushroom is very similar to the previous one, however, it has a very noticeable ring on the stem. Well, the main sign by which it can be determined is the mucus covering the cap and leg - it tastes completely sour, as can be seen by licking the mushroom.
Mycorrhiza, oily canal forms sour with five-coniferous pines, including with Siberian cedar... By the way, in Western Siberia, this is a completely common mushroom. Bears fruit from July to early October.
The mushroom is edible, but has a very loose flesh and average taste. In addition, it is extremely difficult to remove the skin from his hat. Some mushroom pickers ignore it, preferring to collect more delicious boletus.
Oiler gray
- Latin name: Suillus viscidus.
- Synonym: blue larch butter dish.
Since we started talking about light-colored oil, it is worth mentioning one more specimen - a gray oiler.
The young fruiting bodies of this fungus have a dirty gray color, which darkens slightly over time - towards brownish shades. The hat on top can be smooth, monochromatic, or it can have dark scales. If you look under it, you can see quite wide open pores.
Greyish oiler prefers to grow in those forests where there is larch... In Siberia, it is quite common. Bears fruit from July to September.
It is very good in taste, it is on a par with the best oil.
Butter dish yellowish
- Latin name: Suillus salmonicolor.
The fruit bodies of this mushroom have a noticeable yellowish color (usually with an ocher tinge) - for which it got its name. This is especially evident on the bottom surface of the cap. One of the distinguishing features is a powerful mucous ring on the leg.
The yellowish oiler grows in coniferous and mixed forests, forms mycorrhiza with double pine... Its range is quite wide and covers not only Eurasia, but also North America. Bears fruit from June to October.
It is used for food, but there is information that the top skin of the cap must be peeled off before cooking, because it has strong laxative properties.
Marsh grate
- Latin name: Suillus paluster.
It differs from other butter by a very bright color. Its cap is usually pink-red, scaly above, and light yellow below. The leg also has a pinkish tint. The name "sieve" was given to him for a reason - for the wide open spore-bearing tubules.
Photo 25. Marsh grate - bottom surface of the cap.
The marsh sieve forms mycorrhiza with larch, but it is not found everywhere where these trees grow, but only where there is a lot of moisture in the soil. Bears fruit from July to September.
It is eaten, not bad in taste. Also, brown dye for fabrics and wool was previously made from this mushroom.
Asian butter dish
- Latin name: Suillus asiaticus.
In appearance, this mushroom is almost a complete copy of the previous one, but there is still a distinctive feature for its quick identification. This is a brighter color of the leg, which, among other things, is also hollow in its lower part. Also, Asiatic buttercup is noticeably less hygrophilous, therefore it grows mainly in dry forests.
For the rest, in particular - the timing of fruiting and nutritional qualities - it is similar to the marsh grate.
Oiler pan
- Latin name: Suillus cavipes.
But this mushroom can be jokingly called "a brown variety of Asian butterdish", because it looks like that to everyone, except for the color of the cap and leg.
Grows in the same forests with larch, bears fruit at the same time - from July to September.
It is also used for food.
Oiler remarkable
- Latin name: Suillus spectabilis.
A very expressive and recognizable mushroom. Coloring - brown, sometimes with red or pink tints. On top of the cap there are large scales, which is a distinctive feature.
Photo 29. Notable butter dish - the underside of the cap.
The oil can grows notable under larch, while preferring moist forests to dry ones. Bears fruit from July to September.
It is considered edible, although fresh it has an astringent taste. It is likely that it makes sense to boil this mushroom beforehand.
Sprague's Butter Can
- Latin name: Suillus spraguei.
- Synonym: painted butter dish.
Somewhat similar to the previous mushroom, this oiler is noticeably larger and has small scales on the upper surface of the cap. On top of that, looking for it under the larch trees is a useless occupation, because Sprague's butter dish forms mycorrhiza with five-coniferous pines — Weymouth, cedar etc. Fruiting from July to September.
Photo 31. Upper surface of Sprague's grease fitting at low magnification.
The taste is very good. It has an interesting property - after heat treatment it becomes bright pink.
Trentian butter dish
- Latin name: Suillus tridentinus.
- Synonyms: reddish-red oil can, Tridentian oil can.
The cap and leg of this mushroom are brown with a slight reddish tinge, the spore-bearing layer is lighter, yellowish, with large pores. On top of the cap there are usually fibrous scales.
The Trentian oil can grows in the forests where there is larch... Quite rare. Bears fruit from June to October.
Edible, it tastes like the best butter.
Mediterranean butter dish
- Latin name: Suillus mediterraneensis.
Some mycologists are inclined to believe that the Mediterranean oil can is nothing more than a type of summer oil can (described at the beginning of this article). Probably, this is so, because outwardly the first is no different from the second, and otherwise almost completely corresponds to it.
This mushroom grows in the Mediterranean region of southern Europe. Mycorrhiza forms with a couple of local double pine — italian and Jerusalem.
It is collected and highly appreciated by local mushroom pickers.
This oiler is the last in the list of true butter. Next, there will be closely related mushrooms from other genera, which are also popularly called boletus.
Pepper mushroom
- Latin name: Chalciporus piperatus.
- Synonym: pepper oil can.
Previously, he belonged to the boletus, not so long ago he was enrolled in a different genus. But we will definitely consider it.
Pepper mushroom is distinguished by a monochromatic light brown color, sometimes with a slight reddish tint (it is especially evident on the lower surface of the cap). The leg does not have a ring, it may be a little yellowish. It is worth mentioning that the flesh of the pepper mushroom is yellow - like the most commonly collected butter, it turns slightly red on the cut.
Pepper mushrooms are considered inedible or even poisonous due to the substances that give it a bitter-pungent taste. However, scientists did not find any particularly dangerous toxins in it and recommend using this mushroom in small quantities as a seasoning - a substitute for pepper. To do this, it must be dried and ground into powder before adding to the dish.
Ruby butter dish
- Latin name: Rubinoboletus rubinus.
- Synonym: Ruby Pepper Mushroom.
Previously, this mushroom has been in the genus of boletus and pepper mushrooms, so it is also worth mentioning.
The appearance of the ruby oiler is quite expressive: the cap is brown on top, sometimes with a golden tint, and on the bottom it is red-pinkish, like the leg. The mushroom itself is quite strong, in shape it resembles a boletus.
Grows in European forests under oak trees.
Despite the alternative name - it is absolutely edible, in terms of taste it is on a par with the best butter.
Recently, this mushroom is extremely rare, therefore it is included in Red Book of the Russian Federation and prohibited from collection.
Important: how to collect boletus
Before making a foray into the forest for boletus, the mushroom picker must take into account one most important nuance associated with the physiology of these mushrooms.
Almost all butterflies are covered with sticky mucus, which is most of all on the upper side of the cap, in scanty quantities it is also on the stem of the fruiting body. Any rubbish - leaves, needles, etc. - sticks to it. In wet weather, mucus is the most liquid and abundant, in dry weather, on the contrary, it thickens and can even dry out. However, it adheres perfectly to the fingers of the mushroom picker in any weather, from which they become dirty at the end of the collection. The mucus on the hands dries up and turns into a dense crust, which is not so easy to wash off.
To keep your hands clean when collecting oil, it is better to pick mushrooms with cloth gloves. It will also be useful to immediately clean (if possible) the caps from litter - later this will facilitate the cleaning of the mushrooms, and there will be less garbage in the basket itself.
The collected boletus is soaked in water - before removing the skin, but only if salting, pickling or frying is planned.
If mushrooms are harvested for drying, they are not washed, only cleansed of litter.
Attention: Red Book!
I want to warn especially zealous hunters of butter oil right away - before going to the gathering, be sure to read the Red Book of your region, because it is not even an hour - any of the mushrooms listed in this article may be there.
Fortunately, the inhabitants of our regions do not need to worry about this - all the Ural boletus are not listed as rare species, so you can safely collect them - just as much as you can carry.
One of the most common mushrooms in forests is boletus. They are one of the first to please the eye of foresters, they concentrate in one place and are able to grow in almost any terrain, which makes their collection easy, fast and fun.
How do they look
There are about 50 varieties of butterflies, which are united by the main feature - a shiny, slippery oily cap. Thanks to her, the mushroom got its name: butter or buttermilk. Also among their distinctive features is a ring-skirt with a long leg.
The most popular are the following edible types of butter:
- Early or grainy oiler
- Late or common
- Larch oiler
However, experienced mushroom pickers also welcome other, less well-known, but tasty species of the boletus genus: white, marsh, yellow-brown, American or gray.
Grainy early oiler
On the surface of the short leg of this oiler, there are grainy formations and there is no skirt, so it is easy to distinguish it among its fellows.
The early mushroom is distinguished by a somewhat flattened cap and orange, brown and brick skin color. It is a frequent visitor to the baskets of foresters, as it has a very pleasant taste.
Late and common
This can be seen is also called autumn, yellow and real. It can be eaten, but with caution, as it can cause allergic reactions.
Late butterflies are distinguished by a convex glossy chocolate-colored cap with a purple tint and an average diameter of 10 cm. The pulp is dense, light in color, which does not change when cut.
The tubular layer does not exceed one and a half centimeters and has a color from white to yellow, depending on the age of the fungus. Small pores stand out with a noticeable lemon tint.
An ordinary oiler has a specific ten-centimeter leg, dense, cylindrical and white-yellow.
Larch oil can
Edible and oil can, found only at the roots of larch, however, does not have a pronounced taste.
This mushroom can be recognized not only by its neighbors with needles, but also by its intense yellow cap, a lemon or olive tubular layer and a slightly curved pin leg.
Where to find boletus
Butterlets prefer sunny forest edges among pine trees or sandy soils strewn with coniferous needles. Such unpretentiousness has led to their widespread growth in Europe, Asia, America and Australia.
Often they prefer to be neighbors of porcini mushrooms, honey agarics, greenfinches and chanterelles. In places with abundant moss, lichen and blueberry thickets, fungi are not found.
Boletus is also famous for its "productivity", as it grows in families: several mushrooms in one place.
Shrovetide season
In the forests, you can find ripe boletus from mid-June to the end of October, although if the temperature remains warm, the harvesting period may last for another month. However, the grainy look in some regions is suitable for food since May.
What are rich in boletus
Vitamins of group A, C, B, PP, iodine, manganese, zinc, lecithin, iron, copper, phosphorus - all this is contained in oils and is of great benefit to the human body.
So, the oiler is actively used as a dietary product, for the prevention of colds and flu, relieve headaches, normalize metabolic processes, eliminate stress and much more.
Choose edible
Even after looking at one photo of mushrooms from the boletus genus, you will no longer be mistaken "on the exam" in the forest. However, you should be careful, as inedible or too tasteless mushrooms often come across under the oily caps.
For example, a false oil can badly affect health, which can be recognized by the lamellar bottom of the cap, the yellowing cut and the gray tint.
Also, do not put mushrooms in the basket that turn blue after contact with a knife and have darkish caps.
Butters can be boiled and steamed, fried and salted, dried and baked. Some recommend not to salt them, others - to use them mainly with potatoes, and still others - to soak them first.
How to cook them is everyone's business, and it is better to solve it by having fresh and aromatic butter on the table.
Photo of boletus mushrooms
