Description of butter mushrooms. Boletus mushrooms: photos and descriptions of edible species, distinctive features of false boletus mushrooms Spruce butterfly mushroom

Butterflies can easily be 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 that are prepared from butter is very wide. They are dried, boiled, fried, stewed (including in sour cream), pickled and salted. The taste of boletus is very good, and I personally know mushroom pickers who put them almost on a par with.

But not all collectors know that in nature there are more than a dozen varieties of butternut, differing not only in appearance, but also in taste. Moreover, different boletus plants grow in different forests, on different soils, and not all bear fruit at the same time. In this article, I intend to describe in detail all currently known species of these mushrooms - with a comprehensive description of their places of growth and the timing of fruiting. But first, I’ll write a few lines about the common features inherent in most butter mushrooms and distinguishing them from the rest of the mushroom kingdom.

Almost all butterflies have this interesting property - in wet weather, their cap becomes wet and slimy. And the higher the air humidity, the more abundant the mucus secreted. This is why they got their name.

They also have a clear “love” for various coniferous trees - under which they grow, but looking for boletus under deciduous trees is a useless task. Therefore, you need to go for them to conifers or mixed forests.

The timing of fruiting varies to one degree or another for different boletus, but you can safely follow them if there is July, August or September.

Common oiler

Latin name: Suillus luteus.
Synonyms: real butterdish, late butterdish, yellow butterdish, autumn butterdish.

The type species of the boletus genus, very widespread across 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.

Common butterwort forms mycorrhiza with Scots pine(as well as other pine trees whose needles consist of two needles). That is why it is found in pine and forests mixed with pine, preferring well-warmed places - edges, clearings, roadsides of forest roads. Fruits in dense groups - from June to October, most widespread - in late summer and early autumn. In particularly fruitful years, up to seven “waves” of mushrooms can be observed. At a temperature on the soil surface of -5°C, fruiting bodies stop appearing, but if the ground does not have time to freeze to 2-3 centimeters and warming comes, the mushrooms will begin to grow again.

When collected, there will definitely be wormy ones among the boletus, and in some places to such an extent that out of a dozen there will only be three clean ones. This is especially true in the summer. In the fall, when it gets colder, the number of worm-like mushrooms noticeably decreases. It has also been noticed that the very first boletus comes without worms.

The mushroom is edible, and in terms of taste it is the best among butter mushrooms. 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 the brine will become dark and very thick.

It is worth noting the fact that according to traditional Russian cuisine, the skin of butter should always be removed, regardless of what dish is to be prepared.

Summer oil can

Latin name: Suillus granulatus.
Synonyms: granular butterdish, early butterdish.

Photo 3. Summer oil can.

Another widespread butter dish is a very frequent guest in the baskets of mushroom pickers. It differs from the previous species in having a lighter color, a slightly less slimy (but by no means less sticky) cap and the absence of a ring on the stem. In young fruiting bodies, small droplets of whitish (slightly yellowish) oily liquid often appear on the tubular layer, which dries out and turns brown over time.

Also forms mycorrhiza with Scots pine, therefore, it is found in pine and mixed with pine forests - on sandy soils. However, there are special places where butterflies are found most densely - these are young pine forests with 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 picking them there is a pleasure. It also happens that a few square meters can fill a full basket. Summer butterfly bears fruit from June, moreover, it can safely be called the very first summer mushroom (it’s not for nothing that it was called early). Stops throwing out fruiting bodies quite late - towards the end October, in some years it is found even in November. This mushroom, interestingly, can be collected from under the snow or in light frost.

The taste of the summer butter dish is very good - in this it is in no way inferior to the real butter dish. The mushroom can be fried, stewed - either separately or with potatoes, and sauces can be prepared. The mycelium from it is delicious. The top skin of the cap must be removed before cooking.

Kozlyak

Latin name: Suillus bovinus.
Synonym: grate.

Some collectors mistake this mushroom for some old oil can - because dark color the underside of the cap and stem, as well as the rubbery softness fruiting body and wide open - as if spores - tubes. However, this mushroom is separate species, which is easily determined by the young fruiting bodies - their tubes are noticeably wider than those of other butterflies of the same approximate “age”.

Photo 5. The fruiting body of the goat, quite suitable for harvesting, is a bottom view. Photo credit: Akiyoshi Matsuoka.

Sometimes it is confused with the green flywheel, but its color is noticeably brighter, its cap is thicker and more convex, and its upper skin is velvety and dry.

Photo 6. Fruiting bodies of the 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 widely. The mushroom picker’s basket usually contains the youngest fruiting bodies of this mushroom - which look more or less “marketable” and have not yet acquired worms (that’s the whole problem, that the goat is one of the most worm-eaters!). Fruits in late summer - early autumn, approx. from August to September.

This mushroom is quite suitable for food, although not as tasty as the best boletus. It is recommended to pre-boil it for about fifteen minutes. The skin from the cap of the goat is removed with great difficulty, or is not removed at all.

Unringed oiler

Latin name: Suillus collinitus.
Synonym: red oiler.

Photo 7. Unringed oil can.

In terms of color, the unringed butterdish is very similar to the summer butterdish, but the cap is darker, not so wide, and the stem is slightly pinkish below and noticeably thicker. In addition, no whitish droplets stand out on it. In general, this fungus looks stronger and sometimes looks vaguely like a miniature boletus. By the way, worms, apparently, rarely appear in it. For example, I have never found him wormy at all.

This fungus forms mycorrhiza, again with - pine trees, among which the well-known Scots pine and Mediterranean trees: pine tree, black pine, aleppo pine. The unringed oiler prefers calcareous soils. Its growth 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".

In terms of taste, the unringed butter dish is very good: it is fried, stewed, and soups and sauces are made from it. This mushroom can be pickled, salted and dried. The top skin of the cap does not affect the taste, but it is recommended to remove it, because after processing it turns black, and it also darkens and thickens the broth, brine or marinade.

Larch oil can

Latin name: Suillus grevillei.

Photo 8. Young fruiting bodies of larch butterfly.

The main distinguishing feature of this mushroom is the bright orange (in dark or light variations) color of the cap. Even the leg of the larch oil can is full of similar spots, and even the whole thing has an orange tint. Among other signs of this mushroom is a ring-veil under the cap of young fruiting bodies, which hides the bright yellow part of the stem and the hymenophore of the same color. In ripe mushrooms, it leaves a small, barely noticeable “collar”. By the way, it is also yellowish, thanks to which the larch butterdish can be easily distinguished from the real butterdish - it has a ring-veil without a yellow tint.

Photo 9. Mature larch boletus.

Already from the name it is clear that this oil dish forms mycorrhiza with larch, accordingly, it grows in forests where there is this tree, but again, not just anywhere, preferring acidic soils rich in humus. However, occasionally it is found in places where larches never existed. For example, I once encountered this fungus in young pine forests. It is quite widespread - from Western Europe to the Far East. Larch oil plant bears fruit from July to September, most massively - closer to the beginning of autumn.

The taste is quite good, but before cooking it is recommended to boil it for 10-15 minutes. Apparently, this is due to the fact that the skin from its cap is very difficult to remove. By the way, if you immerse the mushrooms in boiling water for 1-2 minutes, the skin will be easier to peel, and in this case, boiling will most likely not be necessary.

Cedar butterdish crying

Latin name: Suillus plorans.

This mushroom is difficult to confuse with other boletus mushrooms: 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 flesh turns blue when cut and has an original “pungent” smell. Find out why below.

This fungus forms mycorrhiza with cedars, although it would be more correct to say - with cedar pines - European and Siberian. Accordingly, its habitat includes all those forests where these trees grow. As for specific places, the cedar butterfly prefers damp places with thick moss cushions, or even on the edge of a forest or swamp. Bears fruit from July to September.

Has good taste.

Cedar dotted oiler

Latin name: Suillus punctipes.

It is very similar in appearance to the previous mushroom, differing from it only in the color of the underside of the cap - it seems to be darker. However, 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 cedar butterfly has a very pronounced spicy smell, which resembles either celery, or anise, or bitter almonds, or even all together. Does not change color when 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 butters: real and summer - thanks to its unique aroma and slightly sour taste. The northerners and Siberians are definitely lucky - since such wonderful mushrooms are found in their forests.

Clinton grease can

Latin name: Suillus clintonianus.
Synonyms: chestnut butterdish, belted butterdish.

This mushroom received its scientific name in the USA, despite its wide range, covering not only North America, but also Eurasia (it is especially common in the northern forests of our continent). It just so happened that for the first time it was 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!).

In our country, from time immemorial, it (a mushroom, not a naturalist!) has been confused with the larch oil can - due to a decent external resemblance, and because of the fact that Clinton’s oil can comes across precisely under larches. However, it is still different in color - noticeably darker and has a red-brown tint, unlike the larch oilcan - 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.

Oil can Nyusha

Latin name: Suillus nueschii.

I’ll immediately disappoint the blondes: this mushroom, despite its - as it seems at first glance - “cute little name”, was not named in honor of some girl Anya. And in the Third Reich of pre-war Germany there was a botanist Emil Nüsch, and his name is immortalized in the scientific name of this oiler.

The Nyusha butter dish has a very expressive appearance: its cap 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 at the bottom of the cap have a ring-veil consisting of two layers: the upper one is filmy, and the lower one is more like cotton wool.

This is another type of boletus that forms mycorrhiza with larches and growing where this tree is found. It is found in different places throughout the continent - in Europe, the Urals and Siberia. An interesting feature has been noticed about the mushroom - it can climb quite high into the mountains - right up to the very top border of the forest. Butterfly Nyusha bears fruit from July to October.

In terms of nutritional quality, it is quite good.

White oil can

Latin name: Suillus placidus.
Synonyms: pale butterdish, soft butterdish, liking butterdish.

Photo 14. The lightest form of white oil can.

This mushroom really differs from other butter mushrooms in its white color. However, its cap is more ivory-colored than white, but the leg is snow-white, and sometimes with dark small specks. Old fruiting bodies darken slightly towards yellow or pink shades.

White butterfly mycorrhiza forms with several varieties of conifers, including: cedar pines — Siberian And Korean, cedar dwarf, North American Weymouth pine, And Chinese pine Masson. Its range is quite wide and covers those territories where all of the listed trees grow. In the Far East and Siberia, the white butterdish is found quite often, and it is also found in the Urals. This mushroom bears fruit from July to September.

In terms of taste, it is on a par with the best boletus. The white butterdish becomes flabby quite quickly, so mainly the young fruiting bodies are eaten.

Bellini oil 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 tint, which is barely noticeable on some mushrooms, but very noticeable on others.

Photo 16. Bellini oil can hat. Variation partially colored brown.

Mycorrhiza forms with several species of pine trees that grow in the Mediterranean part of Southern Europe ( Aleppo pine, pinaster, pine tree), and is mainly found there. In our country, this mushroom (according to some information) was found in Crimea.

It is used as food and has good taste. Western gourmets recommend removing the skin from the cap.

Swamp oil can

Latin name: Suillus flavidus.
Synonym: yellowish swamp butterdish.

This mushroom also differs from other butter mushrooms in its lighter color. Its cap is usually light brown on top, with yellowish or ocher tints. Its lower surface is a pleasant light golden color (in young fruiting bodies that have not yet begun to flabby). The leg is white - with yellowish or light brown spots, surrounded closer to the cap by a brown remnant of the spathe.

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-pine pines, in particular with Scots pine. Its distribution area is quite wide, but the mushroom is rare everywhere. Fruits in the fall - from September to October.

In terms of taste, it is on a par with the best boletus.

Siberian oil can

Latin name: Suillus sibiricus;

The cap of the Siberian oiler is usually light yellow, pale yellow, or light brown on top, dark yellow below, and turns brown with age. The leg is pale yellow, sometimes with light brown spots, without a ring. Well, this is also a fairly light-colored fungus.

Photo 20. Siberian butterdish - 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 oiler is also found, which is so genetically close to the Siberian oiler that some mycologists combine these two mushrooms into one species. Siberian butterwort bears fruit from June to September.

The mushroom is considered edible - with quite good taste.

Oil can sour

Latin name: Suillus acidus.

This mushroom is very similar to the previous one, but has a very noticeable ring on the stem. Well, the main sign by which it can be identified is the mucus covering the cap and stem - it tastes completely sour, as you can verify by licking the mushroom.

Mycorrhiza sour butterfly forms with five-coniferous pines, including Siberian cedar . By the way, in Western Siberia This is a completely ordinary mushroom. Bears fruit from July to early October.

The mushroom is edible, but has very loose flesh and mediocre taste. On top of everything else, the skin from its cap is extremely difficult to remove. Some mushroom pickers ignore it, preferring to collect more tasty boletus.

Oil can gray

Latin name: Suillus viscidus.
Synonym: blue larch oiler.

Since we started talking about light-colored butterflies, it’s worth mentioning one more specimen - the gray butterfly.

Young fruiting bodies of this mushroom have a dirty gray color, which darkens a little over time - towards brownish shades. The top of the hat can be smooth and monochromatic, or it can have dark scales. If you look under it, you can see quite wide open pores.

The gray oiler prefers to grow in those forests where there are larches. In Siberia it is quite common. Bears fruit from July to September.

In terms of taste, it is very good, stands on a par with the best boletus.

Oil can yellowish

Latin name: Suillus salmonicolor.

The fruiting bodies of this mushroom have a noticeable yellowish color (usually with an ocher tint) - which is why it got its name. This is especially evident on the lower surface of the cap. One of the distinguishing features is a powerful mucous ring on the stalk.

The yellowish oil can grows in coniferous and mixed forests; it forms mycorrhiza with double-pine trees. Its range is quite wide and covers not only Eurasia, but also North America. Bears fruit from June to October.

It is used as food, but there is information that the upper skin of the cap must be peeled off before cooking, because it has strong laxative properties.

Swamp grate

Latin name: Suillus paluster.

It differs from other boletus in its very bright color. Its cap is usually pink-red and scaly on top, and light yellow below. The leg also has a pinkish tint. The name “reshetnik” was given to it for a reason - for its wide open spore-bearing tubes.

Photo 25. Marsh grate - the lower surface of the cap.

The marsh mycorrhiza forms with larches, 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 used as food and has good taste. Brown dye for fabrics and wool was also previously made from this mushroom.

Asian oiler

Latin name: Suillus asiaticus.

In appearance, this mushroom is an almost 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, the Asian butterwort is noticeably less moisture-loving, therefore it grows mainly in dry forests.

In other respects, in particular - the timing of fruiting and nutritional qualities - it is similar to the marsh trellis.

Polozhkovy oiler

Latin name: Suillus cavipes.

But this mushroom can be called, for fun, “a brown variety of Asian buttercup,” because it looks like that one in everything except the color of the cap and stem.

Grows in the same forests with larch, bears fruit at the same time - from July to September.

It is also used as food.

The oil can is remarkable

Latin name: Suillus spectabilis.

A very expressive and recognizable mushroom. The color is brown, sometimes with red or pink hues. On the top of the cap there are large scales, which is a distinctive feature.

Photo 29. The oil can is remarkable - the underside of the cap.

A remarkable oil can grows under larches, preferring wet forests to dry ones. Bears fruit from July to September.

It is considered edible, although when fresh it has an astringent taste. It is likely that it makes sense to boil this mushroom first.

Sprague's oil can

Latin name: Suillus spraguei.
Synonym: painted oil can.

Somewhat similar to the previous mushroom, this butterdish is noticeably larger and has small scales on the upper surface of the cap. On top of everything else, looking for it under the larches is a useless task, because Sprague’s oil dish forms mycorrhiza with five-coniferous pines — Weymouth, cedar etc. Bears fruit from July to September.

Photo 31. The upper surface of the Sprague oiler cap under slight magnification.

The taste is quite good. It has an interesting property - after heat treatment it turns bright pink.

Trentian oiler

Latin name: Suillus tridentinus.
Synonyms: red-red oiler, Tridentine oiler.

The cap and stem of this mushroom are brown with a slight reddish tint, 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 forests where there is larch. Quite rare. Bears fruit from June to October.

It is edible and has the same taste as the best butterfish.

Mediterranean oiler

Latin name: Suillus mediterraneensis.

Some mycologists are inclined to believe that the Mediterranean butterfly is nothing more than a variety of the summer butterfly (described at the beginning of this article). This is probably true, because outwardly the first one is no different from the second one, and in other respects it almost completely corresponds to it.

This mushroom grows in the Mediterranean region of Southern Europe. Mycorrhiza forms with a couple of local double pine trees — Italian And Jerusalem.

It is collected by local mushroom pickers and is highly valued.

This butter dish is the last in the list of true butter dishes. Next will come closely related mushrooms from other genera, which are also popularly called boletus mushrooms.

Pepper mushroom

Latin name: Chalciporus piperatus.
Synonym: pepper butter can.

Previously, he belonged to the boletus, but not so long ago he was assigned to another genus. But we will definitely consider it.

Pepper mushroom is distinguished by a uniform light brown color, sometimes with a slight reddish tint (this is especially evident on the lower surface of the cap). The leg does not have a ring and may be a little yellowish. It would be worth mentioning that the flesh of the pepper mushroom is yellow - like that of the most commonly collected boletus mushrooms - it turns slightly red when cut.

Pepper mushroom is considered inedible or even poisonous due to the substances that give it a bitter-spicy taste. However, scientists have not found any particularly dangerous toxins in it and recommend using this mushroom in small quantities as a seasoning - a substitute for pepper. To do this, you need to dry it and grind it into powder before adding it to the dish.

Ruby oiler

Latin name: Rubinoboletus rubinus.
Synonym: ruby pepper mushroom.

Previously, this mushroom was in the genus of boletus and pepper mushrooms, so it is also worth mentioning.

The appearance of the ruby butterdish is quite expressive: the cap is brown on top, sometimes with a golden tint, and red-pinkish underneath, as is the stem. The mushroom itself is quite strong, shaped like a boletus mushroom.

Grows in European forests under oaks.

Despite the alternative name, it is absolutely edible, and in terms of taste it is on a par with the best boletus.

IN Lately 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 mushrooms, the mushroom picker must take into account one important nuance related to the physiology of these mushrooms.

Almost all boletus is covered with sticky mucus, which is most abundant on the upper side of the cap; it is also found in minute quantities on the stem of the fruiting body. A lot of debris sticks to it - leaves, needles, etc. In damp weather, the mucus is most liquid and abundant, but in dry weather, on the contrary, it thickens and can even dry out. However, it sticks perfectly to the mushroom picker’s fingers in any weather, which makes them dirty at the end of the picking. The mucus on your hands dries out and turns into a dense crust, which is not so easy to wash off.

To keep your hands clean when picking mushrooms, it is better to pick mushrooms with cloth gloves. It would also be a good idea to immediately clean (if possible) the caps of debris - this will make cleaning the mushrooms easier later, and there will be less garbage in the basket itself.

The collected boletus is soaked in water before removing the skin, but only if it is planned to salt, marinate or fry.

If mushrooms are collected for drying, they are not washed. just cleared of debris.

Attention: Red Book!

I would like to immediately warn particularly zealous boletus hunters - before going to the collection, be sure to read the Red Book of your region, because there is no chance - any of the mushrooms listed in this article may end up there.

Fortunately, residents of our region do not need to worry about this - all Ural boletus are not listed as rare species, so you can safely collect them - exactly as much as you can carry.

In the first place in terms of toxicity are generally not the same famous mushrooms, like toadstool, fly agaric and others, and mushrooms are doubles. And boletus is no exception; they also have similar brothers - false boletus. About what they are, how they grow and how they differ from the real ones edible mushrooms, we will tell you in this article.

Mushrooms - common boletus: types

Oiler is the common name for a genus of tubular mushrooms. They belong to the Boletaceae family. Their name comes from the fact that they have an oily and slippery cap. It is by this peculiar feature that these mushrooms are recognized. Under the cap there are remains of a spathe that forms a ring.

In total, there are more than 50 different representatives of boletus.

Russian mushroom pickers are more familiar with ordinary autumn boletus. Less common, but false butterflies are also found among them. How to distinguish them from the usual edible ones will be described below.

Also in Russian natural conditions White, cedar and Siberian boletus are found, albeit rarely. Very little known - swamp (or yellowish). The latter are category 4 mushrooms.

A mushroom that does not have a very pleasant taste is the yellow-brown (or variegated) butterfly. It looks a lot like a moss fly. There is also an American one, which grows only in Chukotka in the thickets of dwarf cedar.

Description of common butter

Before learning how to identify false mushrooms (boletus mushrooms), consider the description of edible tasty mushrooms that are familiar to most mushroom pickers.

The mushroom cap is hemispherical with a small tubercle in the very center. The skin has a color close to brownish shades, but sometimes olive-brown caps are also found. The skin of the mushroom is quite easily separated from the juicy and soft pulp, which, in turn, has a yellowish tint.

The color of the tubular layer fused with the stalk is yellowish. The leg itself cylindrical reaches a height of up to 11 cm, and its width in diameter is 3 cm. Its lower part is usually darker in color than the upper.

What false boletus looks like and its features will be described in more detail below.

Places of growth

The butter dish is ordinary - traditional for Russian areas. It is found more often in deciduous forests and pine forests, as well as in plantings among heather and cereals.

Boletus also grows in Africa and Australia (wherever the climate is close to temperate). False mushrooms accompany their edible counterparts everywhere.

Usually boletus grows well on sandy or calcareous soils, in small families, so collecting them is very convenient - a pleasure.

Grows well in well-drained sandy soils. They do not like particularly strong shading, and therefore are slightly less common in heavily overgrown forests. There is a high probability of finding them in thinned out pine plantings, on pine forest edges, along the edges of forest roads on the side of the road, and even on old fire pits.

Boletus can perfectly coexist with chanterelles, porcini mushrooms and russula.

Growth periods are difficult

What are the benefits of boletus? The harvest can be harvested starting in June, and the ripening of these mushrooms lasts until the first frost. And the false butterfly mushroom, accordingly, grows along with them.

It should be noted that it is best to collect mushrooms whose caps are no more than 4 centimeters in diameter, since non-overgrown specimens are much tastier. They appear several times in the summer, periodically.

Many may not know, but there is a first wave that occurs at the time when the rye begins to ear. At this time, the so-called spike mushrooms appear: porcini mushrooms and boletus mushrooms. They suddenly appear and then disappear.

False mushrooms: differences

How to distinguish among boletus inedible mushrooms? The false one is very similar in appearance to the edible one.

However, with the naked eye, upon closer examination, several distinctive signs of false butterflies can be seen.

It is the appearance that can help determine whether it is a real oiler or not. In this case, first of all, you need to pay attention to the mushroom cap and its inner surface. U false mushroom it has a slight purple color, the inside is painted a bright yellowish-cream color. AND Bottom part The mushroom has a lamellar structure (spongy structure in edible ones).

False butterflies also have distinctive rings on their stems. Usually in an edible mushroom they are light purple. And the false oiler has a ring of white or light purple color, and it hangs down the stem. And, as a rule, this ring dries out very quickly, which is not observed with ordinary oils.

False boletus can also be distinguished by its pulp. In this mushroom it has a reddish tint and a spongy structure. In addition, at a cut or break, the pulp changes color over a short period of time.

Inedible boletus

Regular types of butter mushrooms are delicious. Only the yellow-brown butterdish with flesh that turns blue when cut has an unattractive taste. In some Western reference books it is listed as inedible, but not poisonous.

Inedible non-toxic (also false) butterflies: Siberian butterfly, remarkable and pepper. Their visual difference can be considered a change in color at the fracture, a darker cap and a red spongy layer.

Typically, poisonous boletus is rarely found in Russian forests. You can only find pepper buttermilk, which is easily confused with the usual tasty one. It is also not poisonous, but contains bitterness. Mushroom pickers tend to pick it with the belief that the bitter taste of the mushroom is greatly reduced by boiling it for about 15 minutes and then frying it with the rest. It can also be found next to regular boletus.

To avoid getting false boletus when picking mushrooms, how can you distinguish them and weed them out?

To do this, you need to follow the simplest tips described above. Although it seems at first glance that this is extremely difficult to do, it is better to spend some time to make sure that the mushroom is really edible. Eating false buttermilk can lead to extremely negative consequences. Therefore, it is better not to take risks and not tempt fate.

The oil can got its name because of its slippery cap and characteristic mucus, which sometimes appears on the cap in large drops.

Butterfly belongs to the category of edible mushrooms and is found in the summer.

This is a representative of the Agaricomycetes class of the Boletaceae family.

Characteristic

Externally, false boletus is very similar to real ones. The main difference is the color. Real mushrooms are colored in rich shades of purple and yellow, while false mushrooms are brown and gray.

Mushroom dimensions

Butterfly is a small mushroom. His the average size– 10-15 cm. A large dark cap is connected to an oblong stem. There are both small and large species. The largest oil dish is 20 cm in diameter.

hat

The oiler cap is smooth. There are flat and convex shapes. The surface of the entire cap is covered with mucus, which is why it acquires a shiny surface. The color of the cap can vary from dark purple to light brown. In diameter, on average, it does not grow more than 12-15 cm.

Pulp

The pulp of the oil can is soft. With age, it can change its color from white to yellow. There are species with gray flesh. When cut, the color may change to red or blue.

Leg

The leg is oiled solid. The size of this part of the mushroom can reach 10-15 cm. Thickness is 2-3 cm. The stem feels smooth or grainy to the touch. There are species with a “skirt”. Color can vary from white to grayish and brown. In some species, the leg has several colors: white at the top, brown at the bottom.

Most often, boletus can be found in the temperate zone of the Northern Hemisphere. Despite this, boletus is found all over the world, but in smaller quantities. Butterfly is one of the rare types of mushrooms that can be found in Africa and Australia.

Butterflies prefer coniferous forests and are in excellent symbiosis with spruce and pine. These mushrooms can be found in the coniferous forests of Ukraine, Belarus and Russia. They survive well under needles and cones in winter. But leaves and branches do not save them from the cold.

In deciduous forests it is difficult to find at least one oiler. These mushrooms prefer to grow under the crown of spruce rather than birch or oak, which is why they migrated to coniferous and mixed forests.

The oil harvest in the mixed forest is small. As mentioned above, this group of mushrooms survives only at the expense of coniferous trees, therefore the number of fruits is appropriate. The more pine trees there are in the forest, the more the harvest is harvested.

Also, boletus is found in sunny glades and meadows. In such places, mushrooms survive on long grass and straight sun rays.

This type of mushroom is often found under spruce and pine, rarely under deciduous trees. Butterflies do not like moisture very much, so they are not found in swamps and near lakes. Their favorite habitat is forests.

The oilcan mycelium bears fruit in early summer. If we talk about the oil harvest season, then it is the month of June. Mushroom time lasts two to three weeks. The next season falls at the end of July - beginning of September. A massive invasion of boletus begins in August. That's when the sun's heat is enough for them.

For a good harvest, oilseeds need a lot of sun. These mushrooms do not like moisture, so they can survive in deserts. Also, the viability of the oiler is not possible without light, so in the dark the mushrooms feel uncomfortable. Too much sun can dry out the pores of the fungus, while shade and clouds can slow down the development of the fruit.

Butterfly is an edible mushroom, but there are types of butterfly that are strictly prohibited to eat.

In order to distinguish a real butter dish from an inedible one, you should pay attention to its smell. The mucus should not have an unpleasant odor. If it smells like fish or vinegar, then you should not eat such mushrooms.

In color, fake boletus has a brown cap with a dark stem. The flesh is soft and easy to bend. To the touch, the mushrooms are more watery, and the mucus is viscous and has a brown tint.

The best way to cook butter is to fry, stew or boil. These processes will not take more than 30 minutes. You can also salt or dry the butter, but this will take several weeks.

Types of butter

All types of oil are similar to each other, but have certain differences. Let's get acquainted with them now.

Late oiler

Late oiler is the most common species in Central Russian forests. This mushroom appears at the beginning of summer; October is considered the end of harvesting for this species. Late oilseed bears fruit most in August and September.

The hat of young representatives is spherical. Size – no more than 12 cm. With age, the shape changes to wide-conical. The color of the surface of the mushroom depends on the sun's rays - the more sun, the darker the flesh. The most common color is chestnut brown and red-brown hat. The stem of the later ones reaches 10 cm. With age, a darkish ring may appear. Above the “skirt” the color sharply turns into dark gray.

Summer oil can

Summer butter can is a type of butter that can be eaten raw. The harvest season for this mushroom is considered to be May and July. It bears fruit best under coniferous trees and grows in small groups.

The diameter of the cap does not exceed 10 cm. Its shape in young fruits is round, in old ones it is flat. The color can be either yellowish or brownish-brown. The flesh of the mushroom is also yellow. And the leg reaches 8 cm in length and 2 cm in width. There is no ring on the stem, but it is covered with mucus just like the cap.

Larch oil can

The larch butterfly prefers deciduous and cedar pines. It can be found both at the beginning of June and at the end of August. The harvest season for this species is all summer. It grows best in eastern Ukraine.

The deciduous oiler cap does not exceed 15 cm in diameter. It can change its shape depending on age - the older it is, the more rounded it is. Color – olive or yellowish-brown. The pulp is soft, with a yellowish tint. The leg can grow up to 12 cm, and the diameter is no more than 1.5 cm. The color of the leg can be either light brown or brown. The leg does not have a “skirt”, but instead there is a light yellow ring.

Similar species

Butterflies are often confused with chanterelles. The difference between these two groups of mushrooms is the color - boletus is darker with a round cap, and chanterelles are orangeish and flat.

Also, do not confuse edible boletus with inedible ones. I don't have edible species the entire surface of the mushroom is covered with unpleasant mucus, after which the fingers begin to stick. When cut, the pulp does not change its color and can lie for a very long time in the same form as it was cut. In addition, the older the mushroom, the more difficult it is to distinguish it from the inedible, so it is better to simply not touch suspicious mushrooms.

Growing at home

It is not customary to grow butternuts at home. They cannot be planted in pots or jars. In order to get a good harvest of these mushrooms, you will need land planted with coniferous trees. If you do everything correctly, then within a few weeks the mycelium will begin to produce its first fruits.

First, you need to choose the right trees - they should be 10-15 years old. You don’t need to look for a whole forest—a few pines are enough. This choice is due to the fact that young trees take fewer microelements that are needed for good mushroom growth.

Before planting, you need to remove the top layer of soil up to 20 cm. Then you need to add wilted leaves and soil fertilized with humus. Pieces, and ideally whole mushrooms, are placed in this mixture. Boletus plants need to be watered rarely; it is best to ensure that they get enough sun. If a problem arises such as lack of solar heat, then you need to cut off tree branches.

Calorie content is oily

Butterflies are mushrooms that are ideal for weight loss. The table shows the calorie content of 100 grams of fresh butter.

Butterflies are mushrooms that synthesize the largest amount of vitamin D.
Butterflies grow towards the light. One could notice that this group of mushrooms is never straight - it is always tilted to the side. This happens precisely because of the “gravity of the sun.”
Butterflies were specially sown on the territory of the Chernobyl Nuclear Power Plant in order to reduce the level of radiation. In tropical conditions, butterflies feed on ants and midges, dissolving them in their mucus.
Butter is prohibited in many countries and is considered poisonous mushrooms in England and Germany.

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 food. It is useful for novice mushroom pickers to know what the butterdish 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 butter dish is an oily film on the cap, which should be cleaned before cooking. The genus to which boletus belongs is called the Butterdish.

Butterflies are medium-sized mushrooms; only overripe ones (overgrowths) are large. The color of the cap varies from yellow to brown (there are varieties of other colors - white, gray, red-red, etc.). The spore-bearing layer of the fungus, the hymenophore, has a tubular structure.

Butterfly has dense flesh that is white or yellowish in color (in some varieties it turns blue or red when cut). The smell of the pulp is neutral or with notes of pine. Typically, 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, the Czech Republic, America, and many European and Asian countries (in the forest and forest-steppe zone, as well as in the steppe zone - in forested areas).

Chemical composition

This product contains a lot of protein (even more than the “royal” mushrooms - porcini and milk mushrooms). Butternuts contain 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 food, i.e. uncooked product. Butter is 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 become best place used for picking mushrooms. These species love sandy soil and do not like too wet places and dense thicket without access to light. Sometimes they are found in birch groves and under oak trees. Butterworts grow in clearings or forest edges, in clearings, along paths - in groups (in the form of snakes) or one at a time.

The first boletus appears at the very beginning of summer, during the flowering of the pine tree (sometimes they begin to grow as early as May). In July they go in parallel with the linden blossoms. The third stream 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:

Common oiler (autumn oiler, yellow oiler, real oiler, late oiler): at a young age it has a hemispherical cap, which then opens up and becomes almost flat. The skin on the cap is easily separated from the pulp. The common oiler grows in the fall - in September and October. It needs cleaning and cooking (frying, boiling, pickling, etc.).
Tridentine oiler (red-red): It has a fleshy cap, the color of which varies 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, Tridentine butterdish, is used for food, like the common butterdish, but in terms of taste it belongs to category 2 mushrooms.
Oiler grainy (summer early): in its external characteristics (description) it resembles the previous species, but its cap has a less bright color. On the stem of the summer butterdish, droplets of frozen liquid are visible, which is released from the pores and acquires dark color, which was the basis for the name. The granular oiler appears in the forest in June and grows until November. To easily clean this mushroom, it is recommended to pour boiling water over it. Butterfly is an edible mushroom with a pleasant nutty flavor and aroma.
Bellini oiler: the mushroom has a hemispherical cap of brown or white. The tubular layer is greenish and dense, becoming loose with age. The pulp of the Bellini mushroom is white, aromatic and pleasant to the taste. Bellini's oiler prefers spruce or pine forests. They begin to collect it in September.
White oiler: belongs to the group of edible mushrooms, but its taste and smell are neutral. The white cap of such mushrooms takes on an olive color when it rains. The pulp is white or yellowish, slightly red at the cut site. This mushroom is usually adjacent to pine and cedar trees. Its collection begins in early summer and continues until November.
Larch oiler: grows only under larch or in forest areas with its presence. It is a mushroom with an orange-golden cap that is flat rather than convex. The skin from the cap is very difficult to remove. The tubular layer of young boletus is covered with a film, the flesh is juicy with visible fibers. Larch oiler begins to grow in July and disappears at the end of September. Suitable for food, but considered a category 2 mushroom.
Red oiler: This 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 larch butterfly, this mushroom is often adjacent to larch. It can also be found in coniferous and mixed forests. This is a tasty and aromatic mushroom, it is rarely wormy and is suitable for all types of culinary processing.

Conditionally edible species

Conditionally edible mushrooms include mushrooms of lower taste, which require careful cleaning and cooking.

Swamp oiler (yellow-brown, sandstone): has a semicircular cap, which with age becomes like a flat pillow. The color of the cap is brown, olive or orange. The yellow flesh of the marsh oiler turns blue when cut and interacts with air. This mushroom grows from July to the end of September. The skin is separated with parts of the pulp.
Siberian oiler: It is distinguished by a cushion-shaped cap of yellow-olive color. Sometimes brownish fibers are visible on it. The mushroom is found in coniferous forests of Siberia, more often under cedar trees. The Siberian species of boletus is collected in August and September. This delicious mushroom with a slight sourness, although it is classified as conditionally edible.
Kozlyak (dry oiler, lattice, kid): has a neutral taste, belongs to the 3rd category. The goat and the oiler belong to the same family, Boletaceae. The first one is distinguished by a longer stem and a dry cap. Sometimes the goat is called a “dry oiler.” It is collected in July and August in coniferous forests.
Oiler gray: It is distinguished by a yellowish-gray or olive-gray cap and a tubular layer of a similar shade. This mushroom has not only a sticky cap, but also a stem. The flesh turns blue at the cut site. The mushroom grows in coniferous and deciduous forests from early summer until October. The pulp of the mushroom has a watery structure and a neutral taste, so it is classified in category 3 and the group of conditionally edible ones.
Oiler yellowish: It is distinguished by 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 butterdish species, but differs in the presence of a mucous ring on the stalk. Grows in coniferous forests from late May to late November. It is classified as a conditionally edible mushroom due to its mild taste.

Inedible species

Inedible species are sometimes classified as pepper oiler– it is not poisonous, but has a sharp, bitter taste. The cap of the pepper mushroom is light brown, dry and slightly velvety to the touch. The stem is often curved and the same color as the cap. The pulp has a loose structure and turns slightly red when broken or cut.

False butter mushrooms are sometimes called mushrooms that look similar to real butter mushrooms. However, there are always significant differences between them - butterflies do not have completely identical poisonous counterparts. At first glance, you can mistake them for other mushrooms that have a similar cap (for example, meadow hygrophorus or panther fly agaric).

Never forget: if a plate-like rather than a tubular layer is visible under the mushroom cap, these are not real boletus and cannot be taken. A suspicious sign is a bluish, grayish or too pale color of the cap, as well as severe fragility of the mushroom.

Use in cooking

Butter is suitable for all types of processing: pickling, frying, boiling, stewing and baking. Young mushrooms collected at the end of summer or early autumn have the best taste and greatest benefits. Late autumn picking is also successful, but by this time some mushrooms may freeze, become overripe and become too watery. Before cooking, mushrooms are cleaned and washed thoroughly. Rinsing for butter 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 boletus mushrooms should be cleaned depends on the weather conditions under which these mushrooms were collected:
if the weather is dry and sunny: cleaning begins immediately upon returning from the forest;
if the weather is rainy: the mushrooms need to be dried a little on a newspaper spread on the floor or table.

Drying: simply remove debris from the surface using a brush with stiff bristles; scrape the contaminated areas on the leg (if any) with a sharp knife or cut them off; wipe with a soft cloth.
Heat treatment: in this case, removal of the film is mandatory.
Freezing: fresh clean as before drying, but raw mushrooms take up a lot of space in the freezer, so they are pre-boiled or fried.

Store fresh mushrooms (without processing) in the refrigerator for 10-12 hours. They can be placed on the bottom shelf without sealed packaging, because mushrooms need to be provided with a constant supply 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 butternut caps. If this is not done, the mushrooms will turn black and unappetizing when canned or cooked. The film of conditionally edible boletus sometimes contains toxins and can cause harm to the body - from diarrhea to stomach diseases. If the film does not come off, pour boiling water over the mushrooms before cleaning.

Butter goes well with meat, potatoes, most vegetables and spices. Before adding to soup, stewed 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 stored for the winter: canned, dried or frozen. Before canning, mushrooms must be boiled for half an hour. If we can preserve young boletus mushrooms, it is better to leave them whole, and if we come across overgrown specimens, we cut them into pieces, not forgetting to remove the damaged areas, and throw away the wormy mushrooms altogether. This type of mushroom is not dried as often as porcini mushrooms or boletus (before drying, the slippery film of boletus is not removed and the mushrooms turn black after drying). Despite this, drying boletus is quite justified - when dried, they retain most vitamins, essential oils and useful substances.

Frozen boletus is an excellent option for replenishing your winter stock. Before freezing, mushrooms are cleaned, washed and dried. The buttermilk is placed in a bag or plastic container and sent to the freezer. As an option, sometimes already boiled mushrooms are frozen. When frozen, mushrooms will last as long as desired - all winter and spring, until the new mushroom season.

Benefits for children

Thanks to his rich chemical composition, boletus is good for children, but there are some rules for introducing them children's diet:

Up to 7 years of age, these mushrooms (like other forest mushrooms) are contraindicated.
Ten-year-old children are given boletus separately, but in small portions and no more than once a week.
Children's diets should include only young mushrooms collected in environmentally friendly areas, away from industrial enterprises.
Fried and pickled mushrooms cannot be combined with flour dishes– this 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 even harm healthy person. People with diseases of the digestive organs should be especially careful. During periods of exacerbation of such diseases, mushrooms should not be eaten. Caution is also needed in case of kidney and liver diseases, pregnancy and breastfeeding.

In some cases, boletus can cause allergic reaction. TO eating disorders Incorrectly prepared mushrooms can cause this. To be on the safe side, 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 digest.

Beginning mushroom pickers should take only those types of edible butterdish that have a classic mushroom taste (common butterdish, granular butterdish, etc.).
Mushrooms must be cleaned and processed immediately after collection (preferably on the same day).
It is better to peel mushrooms with gloves. The brownish substance that these fungi secrete sticks to the skin and is difficult to wash off.
It is better to collect boletus and other mushrooms early morning When the sun doesn’t blind your eyes, you can see the mushrooms better.

In the old days, boletus was not collected in Rus' because the forests were full of mushrooms of the highest category - milk mushrooms, saffron milk caps, and porcini mushrooms. But with the reduction in the volume of forests, the number of “elite” mushrooms has also decreased. Mushroom pickers paid attention to butter mushrooms and appreciated their taste. Evidence of this is the name itself - “butter”. It shows that people associated the slippery cap of mushrooms with delicious dishes, cooked in oil, not with mucus (inedible slippery mushrooms have less attractive names, for example, “slug” or even “snot”).
Sometimes the mycelium is replanted together with several layers of soil and moss (for example, during 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 various types of cedars become such a tree for oilseeds.
If you dream of boletus, your painstaking work will soon achieve recognition, receive high praise and a worthy reward.

Amazingly delicious boletus fried in sour cream

MARINATED MUSHROOMS FOR THE WINTER | OIL AND OTHERS

Conclusion

Butter is one of the most delicious and healthy mushrooms, growing abundantly in our region every summer and autumn. However, for effective and safe “mushroom hunting”, novice mushroom pickers should study: what boletus mushrooms look like different types, 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.

Butterflies are very specific mushrooms. They are tubular and belong to the boletaceae family. Collecting them is a pleasure. The downside is that cleaning and cooking is quite a labor-intensive process and requires a lot of patience. The name of this gift from nature speaks for itself: the mushroom has a slimy skin. Nevertheless, properly prepared boletus has an excellent taste. Any mushroom picker knows what boletus looks like. Although there are about fifty varieties in total. In some ways they are similar, but there are also differences. Some species have a skirt on the leg.

Common oiler: photo and description

The mushroom cap has a diameter of four to sixteen centimeters. Various colors. The most common colors are brown and dark chocolate, sometimes gray with a tinge of olive or yellow-brown. Young mushrooms have a hemispherical shape, older specimens are flattened. The edges sometimes even rise in the form of plates. The slimy skin is easily separated from the pulp, which, by the way, is very juicy.

Butterflies are quickly susceptible to infection by worms. Mushrooms become unsuitable for food, so speed is needed when collecting and processing.

Collection time in central Russia starts in early August and ends in early October. Mushrooms usually grow in young pine forests.

Before eating, you must remove the skin from the caps. The protein content in the composition of an ordinary butter dish is higher than that of porcini mushrooms. However, they may contain allergens, so people suffering from allergic diseases should remember that they need to consume this type with caution.

There are different names: autumn butterdish, yellow butterdish and others.

Mushrooms have orange or yellow color on the cut, and in the air it can become colored Blue colour. There is a pine smell.

Grainy oiler: photo and description

The cap is brown or yellow in color and reaches a diameter of 4 to 14 centimeters; it is usually convex, but may be slightly flattened. When touched, it feels oily; the skin can be easily removed. The granular oil can is similar to the previous type, but its color is slightly paler. The mushroom has a dense stem in the form of a cylinder from three to ten centimeters high, the color of which is much lighter than the cap.

T The ribbed layer of the oleaginous plant has yellow pores.

M The clear flesh is light brown in color and does not change after cutting.

There is a variety - cedar boletus, their cap is darker, and there is a pink coating on the legs. The growing season begins in mid-June and ends in October in temperate climates. Places where it can be found: sandy soils in young coniferous forests.

Larch oil can

They have legs up to thirteen centimeters high, cylindrical in shape, the same color as the cap with a bright yellow ring. They are usually found under larches on sandy soils.

In the photo of the larch oil can there are large yellow pores that darken when squeezed. The pulp has a fibrous structure. She is very juicy. The color does not change when cut, interacting with air.

Doubles are boletus gray and red, but they are rare. They have pale caps and legs, and the red ones grow only in Western Siberia.

Mushrooms grow from the beginning of July to the end of September everywhere in Russia. Found in Europe and North America.

The main neighborhood is larches.

P After boiling and removing the skin, the mushrooms need to be marinated.

White oil can: photo

The mushroom is classified as conditionally edible.

The cap of the white oiler has a diameter of six to fifteen centimeters, turning into an olive cap in wet weather. Young mushrooms have a convex cap, which disappears in old age, and they become flat. Smooth to the touch and slightly slippery. The leg has a height of four to eleven centimeters. Its color is white.

The yellow-brown variety of this species is shown in the photo. The pulp has a dense structure and, when cut, turns red from exposure to air. The mushroom is of low quality and weak taste.

Double oiler white are marsh boletus and cedar boletus. They have external similarities at a young age. Later, the boletus turns green and the butterdish darkens.

It grows from the beginning of August to the end of September. Habitat: Siberia, Far East, China and North America, as well as Europe, bordering the Alps. Can be used pickled for food. Processing must be done within three or four hours after the mushroom has been picked.

Butter: benefits and harm

Undoubtedly, boletus are very useful. Despite the fact that they belong to the second category, in terms of calorie content and taste they are placed on a level with porcini mushrooms.

Valuable properties:

Besides beneficial properties proven by scientists harm from mushrooms that grew near industrial enterprises. They are capable of accumulating various impurities, in particular radioactive cesium. People suffering from diseases gastrointestinal tract consumption is not recommended as they are difficult to digest. Butter is difficult for the body to digest.

The calorie content of mushrooms is approximately 19.2 kcal per hundred grams of product.

Recipe for marinated butter

For two kilograms of mushrooms you need to take 500 milliliters of water, two tablespoons of salt and one tablespoon of sugar, one and a half tablespoons of nine percent vinegar. Pepper, cloves, garlic and other seasonings are added to taste.

Wash and clean the mushrooms well, removing the film from the caps. Add to salted water citric acid, throw mushrooms in there. Boil for fifteen minutes, remove from heat, and pass through a colander. Cut the garlic into slices. Place the butter in jars that have previously been sterilized in the oven or in a water bath. Add salt and sugar to water, in the proportion indicated above and seasoning to taste. Boil the resulting mixture for 3–4 minutes. After removing from heat, pour in 1.5 tablespoons of nine percent vinegar. Cool the resulting marinade and pour it into jars to the top. Cover with plastic lids. Store pickled mushrooms in a cool place.

Calorie content of pickled butter can be compared with meat dishes. They are at approximately the same level.

Roasting mushrooms

Fresh boletus is very tasty fried, and can also be boiled mushroom soup. Before cooking, they must be cleaned of leaves and sand, the film removed and rinsed vigorously under running water, otherwise, when eaten, the sand will creak on the teeth, which is extremely unpleasant. Further actions:

It is better to serve boiled potatoes as a side dish.

Frozen mushrooms are highly valued, as they retain all the beneficial vitamins and microelements and nutrients. Before freezing, raw materials must first be cleaned, boiled and placed in plastic bags or containers. Small boletus is used for salting and pickling, and large specimens can be used for freezing.

Should not be collected

The most common mistake made by newbies: boletus looks like a pepper mushroom. The difference lies in the very large pores. If the specimen was also found in a deciduous forest, then you should be wary, since traditional species are found only in coniferous forests. It is inedible, but can be used as a seasoning due to its pungency.

Butterflies are gray or turning blue Mushroom pickers rarely collect. When cut, their flesh changes color and turns blue.

There is a possibility of stumbling upon false boletus: Their hats are similar to regular ones, but if you turn them over, the difference becomes noticeable. The false oiler is not spongy, it is plate-like. When cut, the stem is yellow and the plates are gray. They are inedible and extremely poisonous. It's better not to risk your health.

Boletus: photo