Video about boletus mushrooms
An appetizing small oiler - one of the best forest mushrooms, suitable for any dishes and preparations, widespread in regions with a temperate climate. After a drizzling rain in summer or autumn, it is worth rushing into the forest to the cherished glades near the familiar larch or glades in the pine forest to collect a bucket of these shiny, healthy and tasty mushrooms.
Boletus mushrooms are distinguished by an extremely slimy cap. You might think that this texture is not suitable for cooking, but in fact they are eaten quite regularly. People who serve this edible mushroom on the table must remove the top surface of the cap. This is done for two reasons: the texture of the mucous layer is not only unpleasant, but also contains toxins that cause gastrointestinal distress.
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Larch oil can: photo and description
Category: edible.
Larch Butter Cap (Suillus grevillei) (diameter 1.5-3 cm): yellow and lemon-gold to brown or brown. In young mushrooms, it is slightly convex, then changes its shape to almost spread. Slightly sticky to the touch, no cracks or bumps. The skin is removed only with pieces of pulp.
Leg (height 3-13 cm): thick and solid, in the form of a cylinder or a club. The color is usually almost the same as that of the cap. There is a lemon-colored ring.
If you look closely at the photo of a larch oiler, you will notice round yellow pores on the tubular layer, darkening with slight pressure.
Flesh: juicy and fibrous. The brown or light yellow color does not change when broken and interacted with air.
Twins: rare gray boletus (Suillus aeruginascens) and rusty red (Suillus tridentinus). Grays have dull caps and legs, while rusty-red ones grow only in Western Siberia and have fibrous scales on the cap.
When it grows: from early July to late September practically throughout Russia (except for the southern regions), as well as in Europe and North America.
Look at the photo of the oiler mushroom in its natural habitat - it can most often be found next to larch trees.
Eating: in almost any form, subject to preliminary boiling and peeling. This mushroom is especially tasty pickled.
Application in traditional medicine (data not confirmed and not passed clinical studies!): As a good remedy for the treatment of gout.
Oiler white: photos and doubles
Category: conditionally edible.
White oiler hat (diameter 6-15 cm): May turn olive in very humid weather. Convex in shape, almost flat in old mushrooms. Smooth to the touch, without wrinkles or cracks, slightly slippery. The skin is easily removable. The edges are yellowish or with a gray tinge. Leg (height 4-11 cm): white, cylindrical, without ring.
As you can see in the photo of the white oiler, the cap is always solid, without hollow areas, sometimes strongly curved. In adult mushrooms, they often have lilac or brown warts.
A photo and description of the pulp of this species of butter is similar to the yellow-brown variety: it is the same dense, yellowish, reddens when broken and interacted with air. It does not have a pronounced smell and taste, therefore the mushroom is considered to be of low quality.
Twins of the white oil can: marsh boletus (Leccinum holopus), Siberian boletus (Suillus plorans) and Siberian (Suillus sibiricus). All three mushrooms are outwardly similar to the white butterdish only at a young age. In the future, the cap of the boletus acquires a greenish tint, and in the boletus it is darker.
When it grows: from early August to late September in Siberia and the Far East, China, North America and European countries bordering the Alps.
Where to find: In coniferous and mixed forests, usually near pine and cedar trees.
Eating: salted and pickled. In cooking, only young mushrooms are used, which should be processed no later than 3-4 hours after harvest.
Application in traditional medicine: not applicable.
Other names: pale oiler, soft oiler.
Symptoms of poisoning with false oils and first aid
False boletus mushrooms do not exist as an independent species. There are no doubles dangerous to health. However, it is worth remembering that if the mushroom causes the slightest doubt, it is better not to take it at all than to pay for your greed later.
It can be bad for children, since mushrooms are a rather heavy food, and they should not be included in the diet of a child under 5-6 years old. It is also not recommended to eat mushrooms for pregnant women, nursing mothers and people who have problems with the digestive system.
The first signs of mushroom poisoning are almost the same - weakness, dizziness, nausea, vomiting, and abdominal pain. They usually appear within a few hours after consuming the gifts of the forest.
Here it is important not to miss the moment and immediately provide first aid before the arrival of the team of doctors. First of all, you need to flush the stomach and take adsorbents, for example, activated carbon
But knowing what real boletus looks like, how you can distinguish them from false ones, knowing how to collect and cook correctly, you should not worry about your health.
Similar types and differences from them
Gray boletus looks like the following edible mushrooms:
- Larch butter dish. It is distinguished by a bright hat, painted in a rich yellow, orange-yellow or reddish color, as well as a tubular layer: it has a yellow-golden color and smaller pores.
- Oiler reddish-red. Although this fungus also grows near larch rhizomes, it chooses limestone soils. Unlike Greydish, this representative of the mushroom kingdom has an orange tubular layer and a scaly orange - yellow bright semicircular cap. On its cap are red - red scales. The stem of the mushroom is colored not in grayish tones, but in a yellow-red tint, and tapers towards the base. It is classified as a rare mushroom, rarely found in the Alpine, Altai and Siberian forests. Its pulp is not tender, but dense, having a lemon-yellow color and reddening after damage.
Growing butter at home
For the cultivation of boletus, a plot with young (from 10 to 15 years old) pines, cedars, larch or spruces is selected. Butters prefer partial shade, acidic soils.
For the development of mycelium, the top layer of the earth is removed by 20 cm and a nutrient layer is formed. The first is laid out from plant materials (mowed grass, fallen leaves, chopped wood, needles). The second layer consists of soil, which is harvested from the place where the mushrooms grow. The mycelium is sown on the prepared soil.
The mycelium is sown in spring. The substrate is evenly distributed over the area, then covered with a layer of leaves or grass and a layer of garden or forest soil. The seeded area is watered with a drip method and moistened as it dries.
The first crop is harvested a year after sowing, fruiting continues for up to 15 years. In autumn, the site is covered with straw, grass, leaves. In the spring, this protective layer is removed.
Bellini Butter Can
Another oil can with a light color. It is very similar to the previous mushroom, except that it has a cap with a brownish tinge, which is hardly noticeable on some mushrooms, on others it is very pronounced.
Photo 16. Bellini's butterdish hat. Variation partly colored brown.
Mycorrhiza forms with several species of pines that grow in the Mediterranean part of southern Europe (Aleppo pine, seaside pine, pine), where it is mainly found. In our country, this mushroom (according to some reports) was found in the Crimea.
It is eaten and has good taste. Western gourmets recommend removing the skin from the cap.
Butter dish red
Red oil can - Latin Suillus collinitus
In another way, this fungus is called the unordered Butter.
Description
Mushroom cap
The non-ringed oiler grows caps with a diameter of 35-11 cm. In youth, they are hemispheres, after which they become convex - outstretched. In old age, hats spread even more, and their edges often begin to bend up, and the middle - to be pressed in.
The “headgear” is covered with an easily detachable smooth, dryish sticky skin, which is covered with mucus at a young age and in rainy season. The skin is colored in a reddish, reddish, brown - chestnut or brown hue, and is covered with dark fibers.
At first, the hats are filled with dense, then - with a delicate and loose light yellow pulp, which does not change color when pressed or damaged.
The hat bottom has a tubular structure and consists of tubes growing or slightly descending along the legs. Young mushrooms have a light yellow tubular layer, grown ones - a rich yellow, older ones - dark yellow or yellow - olive. If you press on it or cut it with a knife, it turns brown.
Rufous oillet reproduces by pale yellow smooth elongated spores stored in ocher-brown spore powder.
Stipe
Red boletus have cylindrical solid legs, growing up to 1-3 cm in thickness and 2-7 cm in length. The leg, evenly thickened or tapering (thickening) downwards, is located in the center of the cap and is painted in a pale yellow or rich yellow tone, turning pink towards the base. There is no ringlet on the legs.
On the foot surface of young fungi, yellowish granules are present, which in the future acquire a brown-red or brown color. During rains, the base of the leg becomes deep pink, in drought it fades to almost white. The leg is filled with whitish or light yellow pulp, turning pink downwards.
Red oil can - Latin Suillus collinitus
Places of growth and fruiting
Non-ringed oiler prefers a soil substrate of mixed forests and conifers with pines, spruces and larch trees, and in southern countries - with pine and cypress.
Fruiting occurs in waves, in three steps, from June to October, and, for example, in Israel it is harvested even in December and February.
In Russia, boletus trees are born in early - mid-June, when the pine tree blooms: there are especially many of them under young Christmas trees and pines. The second wave occurs in mid - late July, when the forest lindens bloom. For the third time, mushroom pickers go for a tasty trophy in August - September, until the first severe frosts come.
The mushroom bears fruit in large families, but it can also be found singly.
Edibility
Non-ringed butterflies attract gourmets with a delicate sweetish taste and a dull, but surprisingly pleasant mushroom aroma. They belong to the 2nd category of edibility and are used in salted, pickled, fried and boiled form, in soups and sauces.
Boiled mushrooms acquire a soft creamy color, pleasant to the eye. The main thing is to collect non-wormy mushrooms and remove the skin from them, which secretes mucus during cooking: it makes the pulp black and disgusting in appearance.
You can dry butter without removing the skin: the caps will darken during drying and cooking, even without it.
Description
The scientific name for boletus - Suillus comes from the Latin noun sus, meaning pig. Therefore, Suillus means "pork" and refers to the fatty cap, which is common to different types of boletus.
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Boletus mushrooms are distinguished from other mushrooms by:
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- slimy caps;
- radially or randomly located pores;
- the presence of a partial cover between the cap and the leg;
- glandular specks;
- habitat among coniferous vegetation.
Unfortunately, many types of boletus mushrooms have only a few of these characteristics.
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As mentioned above, one of the most obvious characteristics of oil is a slimy cap.Of course, the surface may not be very sticky in dry weather, but signs of a mucous layer are visible because debris adheres to the cap. In dried specimens, the cap coating also remains quite shiny.
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In addition to the slimy texture, the cap is not very characteristic of this fungus, reaching 5-12 cm in diameter. It is round and convex, but smoothes over time. It is mostly brown in color, although it ranges from dark brown to reddish brown to yellowish brown.
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The surface of very small pores is whitish to light yellow in color. In some types of oil, the pores are located randomly, in others radially. With age, the pores darken and become yellow to greenish-yellow in color. The spores that form in the pores are brown in color. In young fungi, the pore surface is partially covered with a veil. This blanket is mostly white and rips open the pore surface when the fungus forms spores. On mature mushrooms, the remnants of a partial veil can be seen as a ring around the stem and small pieces of tissue remain along the edge of the cap.
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Butter mushrooms are rather squat, medium-sized mushrooms with a solid cylindrical stem 3-8 cm long, 1 to 2.5 cm wide. Some species have a ring formed from the remnants of a partial as the fungus develops). It is initially white, then slowly takes on a purple hue, especially on the underside. Above the ring, the whitish leg fades to match the cap near the top.
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This part of the peduncle is also adorned with numerous clusters of cells called glandular punctures. These glandular dots darken with age and stand out from the rest of the peduncle in adulthood. Glandular dots appear as a result of cell swelling and resemble tiny bumps.
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False doubles
Novice mushroom pickers can confuse the flywheel with other species. The difference is especially clear in the photo.
Goat. The main difference from the variegated oiler is its more impressive dimensions. The hat is much lighter in color. The color of the tubular layer is straw brown or olive red.
Cedar butter dish
Goat
- Cedar punctate oiler. The cap of this mushroom is always sticky, and the stem is covered with warty white growths that darken as they grow older. At the break, the pulp does not turn blue.
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Fractured flywheel. The hat surface of an adult fetus cracks as it grows and unfolds. When cut, the body turns blue, but then becomes purple in color. The leg at the point of attachment to the cap is always with a slight reddening.
- The slender pig in some growth stages is very similar to the variegated oiler. It is very simple to distinguish it - the lamellar hymenophore.
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The flywheel is red. The stem and cap of this mushroom has a characteristic reddish-ocher color. The pulp is firm and yellow, turns blue when cut.
All the species described are edible, have a characteristic mushroom smell, and only the swamp smells like pine needles.
When collecting a variegated oil can in the forest, you should be extremely careful, because it also has many doubles, the use of which is dangerous for humans.
| Name | Specific traits | Differences |
Wood flywheel |
Rounded reddish-brown cap, the skin cannot be removed. Curved leg in the same shade. The pulp is odorless. | Grows on a tree body: stumps, tree trunks, sawdust. |
Mokruha spruce |
The fruit body is lamellar, the cap is brown. | Mucous covering of the cap. A skirt with a leg. |
Siberian boletus |
Pale yellow convex cap, blushes with age. | On the cut, lilac brown. The leg is curved in small spots. |
A false flywheel is put into a separate category. It has no nutritional value or health hazard, but tastes disgusting. The size is half the size of the marsh. Likes to grow on the mycelium of false raincoats.
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
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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.
Twins of boletus: dangerous and edible
Are there false boils? This question is asked by all novice mushroom pickers. After all, it is so easy to get confused by their types, what can we say about recognizing doubles. But that's okay, since almost all of them are edible.
Butterlets can be easily confused with a pepper mushroom. But it has its own distinctive features - the absence of a ring on the leg and a red tint of the spongy layer (in oil it is more yellow). The mushroom is conditionally edible. The reason for this is its pungent taste. But unlike bitterness, it does not spoil the dishes at all. On the contrary, it is often used as a mushroom condiment.
Another double is spruce mokruha. Its young fruiting bodies are very similar to young autumn boletus. Therefore, even the most experienced mushroom pickers are misled. But one has only to take the mushroom in hand, all doubts disappear. At the spruce mokruha, on the back of the cap there are plates, not tubes. In addition, they are covered with thick mucus.
Spruce peel is an edible mushroom, although few people know about it. Usually they just throw it away. In European countries, this mushroom is valued no less than whites, but in Russia it is considered mediocre and is not taken. On the contrary, they mistakenly call it a false oiler, which is fundamentally wrong.
Another point: if this mushroom is put in a basket with other representatives of the kingdom, it will paint them lilac. Therefore, it is best to collect it separately from other mushrooms.
Evaluation of taste and recipes
Butterdish yellow-brown - edible mushroom of the III category. In terms of taste, it is only slightly inferior to boletus, but it has a rich composition. Contains amino acids, calcium, molybdenum, vitamins A, D, PP. Popular with vegetarians. Nutritional value - 19 kcal per 100 grams.
Primary processing
The mushrooms brought from the forest are sorted, leaves and needles are removed from them. This should be done immediately, since the pulp quickly deteriorates. The leg is separated from the cap and cleaned of earth and sand. You do not need to remove the skin. Dark and hard places are cut, then the fruit is placed in cold water for 10 minutes. After the liquid is drained, washed and dried again. The cooking time for the variegated butter dish is 15-30 minutes, depending on the age of the fruit.
Pickling
With this method of preparation, sandy mushrooms are especially good.
For him you will need:
- 2 kg of peeled mushrooms;
- 6 glasses of cold water;
- 0.25 tsp citric acid;
- 25 g sugar and 60 g salt;
- 120 ml vinegar 9%;
- 3 bay leaves;
- 4 cloves of garlic.
Boil the mushrooms for 10–20 minutes with citric acid. Prepare a marinade with boiling water, salt, sugar, bay leaves, and whole chives. Dip the boiled butter into it and cook for another 15 minutes over low heat. Pour in vinegar and roll up immediately.
Frying
Fried swamps go well with boiled potatoes, buckwheat or pasta.
To prepare a delicious dish, take:
- 1 kg of mushrooms;
- 2 onions;
- 1 carrot;
- 3 cloves of garlic;
- 300 sour cream;
- salt and pepper to taste.
The fruits are peeled, washed and cut into pieces. Cut the onion in half rings and fry in a pan with carrots and garlic for about 10 minutes. Prepared pestles are spread there and fried until all the liquid has evaporated. Salt and pepper. Add sour cream and simmer for about 10 minutes over very low heat.
Salting for the winter
It is recommended to use only hats.
Prepare:
- leaves of currant, cherry, oak, 2 pcs;
- cloves, peppercorns, bay leaves, 3 pcs;
- dill umbrellas and table salt.
The hats are separated from the legs, scraped with a knife, washed. Boil for about 30 minutes, rinse under running water. Spices and caps are placed on the bottom of the enamel pan in layers, preferably with the tubular side up. Each layer is lightly sprinkled with salt. A load is placed on top of the mushrooms and stored in a dark place. Flywheels are salted within 14-15 days at a temperature of + 6 ° С. The oppression is periodically washed in very salty water to prevent the fermentation process. If necessary, it is topped up.
Drying
The variegated oil retains its characteristic odor well after drying. Before the process, they are not washed, only damaged areas are removed and wiped with a cloth. Fruit bodies are cut into thin slices and spread on a baking sheet covered with parchment paper. They put it in partial shade in a well-ventilated place. They bring it home at night so that the morning dew does not wet the workpiece. Correctly dried bogs do not break or crumble, they retain their shape well. You need to put the workpiece in glass jars. They are covered with paper or gauze folded in 2-3 layers.
