Ordinary butter dish

Preparation

Granular butter dish is a delicious edible mushroom. It can be dried, pickled, salted. It is used fresh in soups, sauces. Before cooking, it is imperative to remove the slippery part of the cap skin. Some mushroom pickers say that this should not be done, but then cooking will become impossible due to dirt adhering to the slimy surface.

Primary processing

It is necessary to remove the skin not only because it is dirty, during further cooking, the unpeeled cap will make the color of the fruit body darker. If the skin is removed, then the boiled oiler will remain light. At the same time, they should be washed after cleaning, otherwise the process will slow down significantly.

Cooking

Before preparing butter, they will need to be boiled, this will take no more than 10 minutes. Then the mushrooms are filtered and used as needed. You can add to soups, fry, freeze, there are quite a lot of cooking recipes.

Pickling

To marinate 2 kg of butter, you will need:

• salt - 2 tbsp. l .;
• sugar - 2 tbsp. l .;
• vinegar - 1 tbsp. l .;
• garlic - 5 cloves;
• laurel leaves - 3 pcs.;
• carnation - 3 buds;
• allspice peas - 5 pcs.

After preparing all the ingredients and cleaning the mushrooms, you will need:

1. Boil them in water with the addition of salt and sugar for 15 minutes.
2. Pour vinegar into a saucepan.
3. After boiling, put in sterilized jars.
4. Pour in the marinade, add garlic, bay leaf, peppercorns and cloves.
5. Roll up the lids, wrap the jars until they cool.

The mushrooms are very tasty and tender. The oil should be marinated immediately after collection and cleaning.

Freezing

Another good way to preserve mushrooms for the winter is to freeze them. There is not always time to roll into cans, and many housewives are afraid to do this or do not want to. Then this method will serve as an alternative, only you will need a lot of space in the freezer.

When boiling for cold storage for 1 kg of mushrooms, take:

• salt - 1 tbsp. l .;
• allspice peas - 3 pcs.;
• bay leaf - 1 pc.

Place the spices in a saucepan, bring to a boil, then add the mushrooms, so they will be as ready as possible for further processing. You can use other spices in addition, and cook for at least 30 minutes.

After boiling, you need to let the mushrooms drain and cool well. Then the oil is placed in prepared containers or bags. It is better to do it immediately in portions, so it will be more convenient to get it later. Place in the freezer.

Frying

The onion is fried in a pan until half cooked, then pre-boiled boletus is added. After reaching a light blush, the mushrooms are ready to eat. Best served hot right away. Everyone calculates the amount of onion independently, according to their taste.

Salting for the winter

In order to pamper yourself with salty granular oils in winter, you will need to first boil them in slightly salted water with the addition of a small amount of vinegar. The whole procedure should last at least 25 minutes, then you need to do the following:

1. Place the fruiting bodies with the caps down in the prepared container.
2. Sprinkle each layer with salt, garlic and your favorite herbs, as well as spices.
3. Press down with a plate from above, set the load.
4. After a day, put in jars, pour the resulting brine.
5. Close the lids and store in the refrigerator.

Drying

For the soup, it is best to use dried granular butter, they become more aromatic, they are easy to store. Perfect for making sauce or main courses. To dry, the mushrooms should be peeled, it is better not to wash. Procurement process:

1. Small specimens can be left intact, while large ones should be cut.
2. Dry in an oven, electric dryer or in an airfryer (there is a risk of infection with worms in the air) at a temperature of 50-60 degrees.
3. In the oven, it is better not to close the door and periodically change the level of the baking sheet.In the airfryer it will take only 1.5 hours at 70 degrees.

You need to store dried oil in a dry place, preferably in a jar under a tightly closed lid. Vacuum containers, paper bags, or canvas bags are great.

Similar types and differences from them

This species resembles the following edible mushrooms:

• Marsh boletus. It belongs to a rare edible species that grows in swampy forests with birch trees: it does not grow in pine forests and other conifers. The mushroom also differs from the described oiler by the color of the hat: mature boletus become greenish and even bluish.
• Siberian butter dish. Differs in a cushion shape, which persists into adulthood, yellow-olive or dirty gray-yellow color. The hats have ingrown brown fibers. The pulp of the mushroom does not change color when damaged.
• Cedar butter dish. Unlike the Oiler soft, this species has a brown pillow-shaped cap with yellow or orange flesh with a fruity-almond aroma. The tubular layer is much darker and gives off a "milky" liquid (like the foot surface), which turns into brown spots when dry.

In addition, the White Oily can be easily distinguished from its counterparts by the presence of reddish spots covering the leg and by the characteristic whitish cap.

Growing at home and in the country

Butterlets are very popular, they are used for growing on a personal plot. Granular is distinguished by the greatest love of gardeners, it is offered in the form of a live mycelium or dried mycelium. For growth, you can choose a garden, park, forest, flower beds and lawns, greenhouses and nurseries. For landing you need:

1. Remove 15 cm of soil under the selected tree.
2. Fluff the ground and spread the spore material evenly over the entire surface.
3. Cover with the prepared mixture, for this mix the garden soil in equal proportions with humus.
4. Sprinkle on top with the rest of the soil.

Any tree is suitable for growing mushrooms in a garden plot; this can be done at all seasons, and in the southern regions even in winter. In severe drought, water the planting site more often. The first harvest may appear no earlier than six months later. The mycelium will exist for as long as the tree lives.

You can choose a young pine tree in the forest, the roots of which are inhabited by boletus and, along with part of the soil, transport it to your personal plot. If the tree is a little more than a meter high, then the harvest will appear in five years.

Where and how does a gray oiler grow

The first gray larch boletus can be found in June. If the weather is dry and cool, then the harvest is harvested in early July. The fruiting of this species ends in late September - early October.

Butterlets prefer sour soil, they can be found near roads and on the edges of pine and larch forests, in plantings and parks. They often grow in groups, but lonely specimens can also be found.

The habitat of representatives of this species extends to the Far East, but in the European part of Russia they are rare guests, although they are quite amenable to growing in cultural plantings of larch.

Like all mushrooms, this species absorbs numerous harmful substances contained in the soil and air. Therefore, the main rule of collection is a clean ecological environment. It is forbidden to cut off fruit bodies near highways, near industrial plants, gas stations, etc.

Types of butter

The genus Oiler unites about 50 species of mushrooms.

In view of the peculiarities of morphology, some taxonomists classify the genus of boletus (Suillus) to the family of moss (lat.Gomphidiaceae), or altogether separate it into a separate family of Suillaceae.

Below, for convenience, I have divided the types of butter into 3 categories, depending on the edibility.

Edible species:

Oiler ordinary, oily can late, oily can yellow, oily can, autumn oily (Suillus luteus).

Bellini butter dish (Suillus bellinii).

Belted butter dish (Suillus clintonianus).

Butter dish is marsh, butter dish yellowish (Suillus flavidus).

Granular butter dish, summer butter dish (Suillus granulatus).

Butter dish is white, butter dish is pale, butter dish is soft (Suillus placidus).

Cedar butter dish (Suillus plorans).

Ruby butter dish (Suillus rubinus).

Red-red butter dish (Suillus tridentinus).

Butter dish yellow-brown, swamp butter dish (Suillus variegatus).

Conditionally edible species

Larch Butter (Suillus grevillei (Suillus elegans)).

Greyish oiler, blue larch oiler (Suillus aeruginascens).

Goat, sieve (Suillus bovinus).

Yellowish butter dish (Suillus salmonicolor).

Inedible species

Peppercorn, pepper mushroom (Suillus piperatus).

Siberian butter dish (Suillus sibiricus).

Notable butter dish (Suillus spectabilis).

Why is gray oil can useful?

The benefits of gray oil are indicated by their chemical composition. In addition to water (the volume of which reaches 90%), this species contains many useful substances: among them there are rare trace elements, vitamins and polysaccharides. The study of the composition of these mushrooms and its effect on the human body continues. In terms of nutritional value, gray boletus is practically indistinguishable from porcini mushrooms. They contain amino acids that can completely replace animal protein. And the vitamins of the PP group in them are not less than in the liver and fish.

In addition to the above advantages, there are some features of the mushroom:

1. The caps contain antibiotic compounds, as well as immunostimulant substances. Therefore, with the help of representatives of this species, the body is not only able to fight microbes and infections, but also significantly increase the immune qualities.
2. Lecithin is present in mushrooms, which helps to stabilize hormonal levels and increase hemoglobin levels.
3. The oily substances contained in the fruit bodies are preserved when salted and exposed to high temperatures: they are the main component in the treatment of gout, the normalization of the nervous system in depressive conditions and chronic fatigue.
4. The beta-glucans in the product prevent the risk of developing and growing cancer cells.

In folk medicine, raw materials are used for the preparation of medicinal products:

1. With the problems of the musculoskeletal system, blood vessels and heart, tincture of mushrooms, which is also successfully used for the treatment of migraines, will help to cope.
2. Butter sauces help the body recover after surgery, so even doctors advise them to use them.
3. The extract from the fruiting bodies has long been used to treat non-healing wounds, osteochondrosis and sciatica.

Crying cedar butter dish

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. Fruiting from July to September.

Has good taste.

Yellowish butter dish (Suillus salmonicolor)

Synonyms:

Boletus salmonicolor

This mushroom belongs to the genus Oiler, family Suillaceae.

The yellowish oiler loves warmth, therefore it is found mainly on sandy soils. The easiest way to find this mushroom is in a pine forest or in the planting of these trees, if they are characterized by a good level of warming.

Mushrooms of this species can grow both as single specimens and in large groups. Their fruiting period begins at end of May and lasts until the end November.

The cap of a yellowish oiler, on average, grows up to 3-6 centimeters in diameter. In some cases, it can reach 10 cm.The shape of a cap is characteristic of a young mushroom of this species, which is close to spherical. By the time it reaches adulthood, it acquires a cushion-shaped or open shape. The color of the yellowish oiler cap can vary from yellowish-brown to gray-yellow, ocher-yellowish and even rich chocolate, sometimes with purple hues. The surface of the cap of this mushroom is slimy, the skin is easily removed from it.

The leg of a yellowish oiler can reach 3 centimeters in diameter. It is characterized by the presence of an oily ring. Above it, the color of the leg of this mushroom is white, and below the ring it gradually turns to yellowish. A young specimen of the fungus is characterized by a white ring color, which turns to a purple hue with maturity. The ring forms a white, sticky blanket designed to cover the spore-bearing layer in young fungi. The tubules of the yellowish oiler are characterized by ocher-yellow and other yellowish shades of color. With age, the mushroom tube gradually becomes brown.

The pores of the tubular layer of yellowish oily oils are round and small in size. The flesh of this mushroom is mainly white in color, to which yellowness is sometimes added. At the cap and the top of the stem, the flesh becomes an orange-yellowish or marbled shade, and at the base it is slightly brownish. But, since the yellowish butter dish is very tasty not only for people, but also for forest larvae and parasites, quite often the pulp of most of the collected mushrooms turns out to be wormy.

Spore powder yellowish oiler has an ocher-brown color. The spores themselves are yellowish and smooth, their shape is fusiform. The spore size of this fungus is about 8-10 * 3-4 micrometers.

Oily yellowish - conditionally edible, since in order to eat it, it is necessary to remove the skin from its surface, which contributes to the occurrence of diarrhea.

It is very similar to the Siberian butterdish, but it is easily distinguished from it by a mucous ring and the formation of mycorrhiza with double pine trees. Grows in swamps and damp areas. Known in Europe; in Russia - in the European part, in Western and Eastern Siberia.

Definitioner

Basidia (Basidia)

Lat. Basidia. A specialized structure of sexual reproduction in fungi, inherent only in Basidiomycetes. Basidia are terminal (end) elements of hyphae of various shapes and sizes, on which spores develop exogenously (outside).

Basidia are diverse in structure and method of attachment to hyphae.

According to the position relative to the axis of the hypha, to which they are attached, three types of basidia are distinguished:

Apical basidia are formed from the terminal cell of the hypha and are located parallel to its axis.

Pleurobasidia are formed from lateral processes and are located perpendicular to the axis of the hypha, which continues to grow and can form new processes with basidia.

Subasidia are formed from a lateral process, turned perpendicular to the axis of the hypha, which, after the formation of one basidium, stops its growth.

Based on morphology:

Holobasidia - unicellular basidia, not divided by septa (see Fig. A, D.).

Phragmobasidia are divided by transverse or vertical septa, usually into four cells (see Fig. B, C).

By type of development:

Heterobasidia consists of two parts - hypobasidia and epibasidia developing from it, with or without partitions (see Fig. C, B) (see Fig. D).

Homobasidia is not divided into hypo- and epibasidia and in all cases is considered holobasidia (Fig. A).

Basidia is the place of karyogamy, meiosis and the formation of basidiospores. Homobasidia, as a rule, is not functionally divided, and meiosis follows karyogamy in it. However, basidia can be divided into probasidia - the site of karyogamy and metabasidia - the site of meiosis. Probasidium is often a dormant spore, for example in rust fungi. In such cases, probazidia grows with metabasidia, in which meiosis occurs and on which basidiospores are formed (see Fig. E).

See Karyogamy, Meiosis, Gifa.

Pileipellis

Lat.Pileipellis, skin - differentiated surface layer of the cap of agaricoid basidiomycetes. The structure of the skin in most cases differs from the inner flesh of the cap and may have a different structure. The structural features of pileipellis are often used as diagnostic features in descriptions of fungi species.

According to their structure, they are divided into four main types: cutis, trichoderma, hymeniderma and epithelium.

See Agaricoid fungi, Basidiomycete, Cutis, Trichoderma, Gimeniderm, Epithelium.

Doubles of a gray oiler and their differences

The counterparts of the gray oiler include the larch and reddish oiler.

The larch species has an orange or bright yellow cap. Initially, it has a conical shape, but becomes prostrate with age. Its surface is covered with a sticky skin that can be easily removed. The flesh of the fruiting body of the gray oiler is quite dense, has a delicate taste and aroma, reminiscent of an assortment of fruits. The leg is compact, its color is brown-red. The mushroom is edible, it grows in young plantings and larch forests. Families of boletus or single specimens can be found in early June, and the last representatives are easy to find in early October.

The reddish-red oiler is an even rarer species than its gray counterpart. The cap of the mushroom is yellow-orange in color, with red scales stand out on it. The leg is painted in the same color as the cap. The lemon-colored pulp quickly turns red when the fruit body is damaged. The fungus is edible, it grows on calcareous soils. Geographically, it can be observed in Altai, Siberia and the Alps.

Siberian butter dish

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.

It grows wherever there are Siberian cedars, however, according to Western mycologists, it forms mycorrhiza 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. The Siberian butter dish bears fruit from June to September.

The mushroom is considered edible - with a fairly good taste.

Butterlets (Suillus). Description, distribution and types of oil

Good day, dear visitors of the "Well IS!" Project, the "Floristics" section!

It's already the middle of summer, which means that the "mushrooming" begins! And to remind you of some useful information about mushrooms, today we will talk with you about boletus. How can we live without them, in our native forests? Indeed, in terms of popularity and taste, boletus are not particularly inferior to their "white" fellow citizens, who, moreover, are their relatives. So…

Butter dish (Latin Suillus) is a genus of tubular mushrooms of the Boletovye family (Latin Boletaceae).

Category: edible mushrooms.

The oiler got its name from the cap that is oily (slippery) to the touch.

The main difference between the oiler and other painful mushrooms is the cap, which is slippery to the touch, from which the skin can be easily removed. In addition, under the cap there may be a light coverlet, which in adult mushrooms leaves only a trace of its early presence at the top of the stem.

Ordinary butter dish

• 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 oiler forms mycorrhiza with Scots 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, marinated, 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 the fact that according to traditional Russian cuisine - the peel from butter should always be removed, regardless of what kind of dish is to be prepared.

Evaluation of taste, medicinal properties, benefits and possible harm

This mushroom has been classified in the second category of edibility, mainly due to the need to remove the skin of the cap before cooking, but it is considered one of the most delicious. The pulp is very tender, and the only drawback is the strong worminess.

Attention! Mushrooms are not recommended for use during pregnancy and lactation, as well as for children under 12 years of age.

It should be eaten with caution in case of gastrointestinal tract disorders and exacerbation of chronic diseases of the esophagus.

Butter oils contain lecithin, and therefore prevent the deposition of cholesterol. They help relieve headaches and are able to remove uric acid from the body. This mushroom increases vitality, mood and gets rid of excess salt.

Butter dish (Suillus luteus)

• Other names for the mushroom:
• Ordinary butter dish
• Butter dish yellow
• Late butter dish
• Autumn butter dish

Synonyms:

• Boletus luteus
• Boletopsis lutea

Butter dish (Suillus luteus) is the scientific name of the most common type of butter. The word luteus in the scientific name of the mushroom means "yellow".

Growth:
Oily can grow on sandy soil from late May to November in coniferous forests. Fruiting bodies appear singly or most often in large groups.

External description

Hat:
The cap of the present Oily (Suillus luteus) reaches a diameter of up to 10 cm, convex, later almost flat with a tubercle in the middle, sometimes with upward curved edges, chocolate-brownish, sometimes with a purple tint. The skin is radially fibrous, very slimy and easily separated from the pulp. The tubules are initially pale yellow, later dark yellow, adherent to the peduncle, 6-14 mm long. The pores are small, in young mushrooms pale yellow, later bright yellow, brownish yellow. Tubular layer adherent to the pedicle, yellow, the pores are at first whitish or pale yellow, then yellow or dark yellow, small, rounded.

Leg:
Cylindrical, solid, 35-110 mm high and 10-25 mm thick, lemon-yellow at the top, brownish and longitudinally fibrous at the bottom. A white filmy blanket, which first connects the leg to the edge of the cap, leaves pieces on the leg in the form of a black-brown or purple ring. Above the ring, the leg is mealy.

Pulp:
The cap is soft, juicy, slightly fibrous at the stem, whitish at first, later lemon-yellow, rusty-brownish at the base of the stem.

Spore powder:
Brown.

Spores: 7-10 x 3-3.5 µm, ellipsoid-fusiform, smooth, pale yellow.

Similarity

The red butter dish (Suillus fluryi) is very similar to the real butter dish, which is distinguished by the absence of a ring on the leg. It has no resemblance to poisonous mushrooms.

Use

Real butter dish - Edible, tasty mushroom of the second category, in taste, it is very close to porcini mushrooms. It is better to remove the skin from the cap before use.It is consumed dried, fresh, pickled and salted. Delicious and easily digestible mushroom. Suitable for preparing soups, sauces and side dishes for meat dishes. To be pickled.

Spreading

The optimum average daily temperature for fruiting the oiler is + 15 ... + 18 ° C, but the ordinary oiler does not react strongly to temperature fluctuations. Fruiting bodies of boletus usually appear 2-3 days after rain, and strong dew also stimulates fruiting. In mountainous areas, boletus can grow massively around stones, this is due to the condensation of moisture on the surface of the stone. Fruiting ceases at a temperature of -5 ° C on the surface of the soil, and after freezing of the upper layer by 2-3 cm, it does not resume. In the summer (at the beginning of the season) boletus is often damaged by insect larvae, sometimes the proportion of unsuitable "wormy" boletus reaches 70-80%. In autumn, insect activity decreases sharply.

Butter dish is widespread in the Northern Hemisphere, prefers a moderately cold climate, but it is also found in the subtropics, sometimes it is accidentally introduced by humans into tropical regions, where it forms local populations in artificial pine plantations.

In Russia, boletus is widespread in the European part, in the North Caucasus, in Siberia, in the Far East. Fruiting more often in large groups.

Season June - October, massively from September.

Features of the mushroom:
Boletus edulis (boletus) are ahead of boletus edulis in terms of the content of fats and carbohydrates. Real butter dish - One of the most common types of edible mushrooms, it takes first place in its yield in coniferous forests.

Larch butter dish

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-cover 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.

Already from the name it is clear that this oiler forms mycorrhiza with larch, respectively - it grows in forests where there is this tree, but again - not anywhere, preferring acidic soils, rich in humus. However, it is occasionally found where larches have never been spawned. For example, I once met this fungus in young pine forests. It is distributed quite widely - from Western Europe to Of the Far East. The larch oilcan 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.

False doubles

Granular oiler is easy to confuse with such relatives:

• red, has a darker cap, good, edible mushroom. Another difference is that there is a remnant of the bedspread on the leg, and it grows with deciduous trees;
• unordered with a pink bloom - at the base of the legs and cap are darker, grows with pines or cedar. Often found in Poland, sometimes in Iran. Listed in the Red Book of Estonia and Denmark, ripens in the autumn;
• cedar - grows with the pine of the same name, the pulp has a pleasant smell with hints of almonds, the most frequent guest in Siberia and the Far East.

Name	Hat and hymenophore	Leg	Growing places	Edibility
Granular oiler	Mucous, shiny surface, yellow, yellow-brown, light yellow tubes	White-yellow, dense, no ring, color does not change	Pine forests	Edible
Pepper flywheel	The hymenophore is darker than the upper part, shades of red, dirty orange	One color with a hat, yellowish, reddens at the cut	Dry places of coniferous forests	Conditionally edible
False oiler	The lower part of the cap is lamellar, and the top with a lilac shade	Purple, turns yellow at the cut	Deciduous and mixed forests	Weakly poisonous, conditionally edible

It is easy to see the differences between these mushrooms in the photo. Dangerous twins of the granular oiler have not been recorded, and the difference with others is obvious.

What a gray oiler looks like

Gray oiler (Suillus aeruginascens) belongs to the category of edible mushrooms that do not stand out for their light appearance. Its other names are: blue oiler, tubular gray larch, gray larch oiler.

Due to the nondescript color, this view does not attract attention. In fact, the taste of the fruiting body opens up during cooking, filling the space with a pleasant mushroom aroma.

Description of the hat

The gray oiler has a pillow-shaped cap, in the very center of which, in most cases, a tubercle forms. Its size reaches 100 mm in diameter. The surface is slimy to the touch, which is evident from the distinctive gloss. The color is light gray, but as a rule it has a greenish or purple tint.

On the other side of the cap, a tubular layer is visible, which is gray-white or gray-brown in color. The pulp is whitish, when broken it quickly turns blue.

Leg description

The leg has a dense structure, it can reach 10 cm in height. The young mushroom has a wide felt ring, which disappears at maturity. The color of this representative can be yellowish, brownish or pale gray, with an olive and purple tint.