Yellowish butter dish

Poisonous and inedible types of butter

Pepper mushroom, or pepper oil can (Chalciporus piperatus)

An inedible mushroom, sometimes used as a hot condiment in place of pepper.

The diameter of the cap is 2-7 cm, the shape is round-convex, then flat-convex or flat, the surface is smooth, sticky, light brown, brown, yellow-brown or reddish in color. The skin is not removable. The flesh is loose, yellowish, with a spicy peppery taste. The leg is 3-8 cm in height and 0.3-1.5 cm in thickness, cylindrical, curved, tapering downward, solid, dense, brittle, the color matches the cap.

The mushroom grows in coniferous and mixed forests of the temperate zone, singly or in small groups. The fruiting season is from July to September-October.

Answers to common questions

The safety of using butter raises many questions for inexperienced mushroom pickers:

Butterlets - healthy and tasty mushrooms

They have many edible species, however, one should distinguish between false mushrooms and pay attention to proper heat treatment.

Butter mushrooms are one of the most common edible mushrooms in the European part of Russia, Ukraine and Belarus. People say that boletus begins to grow when the pines bloom. The oiler has more than 40 varieties, these mushrooms are found even in Africa and Australia.

Beneficial features

Low-calorie, tasty and healthy butter with a high content of proteins, vitamins, trace elements and biologically active substances, will serve as an excellent supplement to the diet, an element of healthy nutrition.

A significant amount of folic acid is found in the tissues, which is involved in hematopoietic processes. For the formation of red blood cells, iron is needed, which in 100 g of fruiting bodies contains up to 1.3 mg. The content of ascorbic acid, which is a valuable substance for supporting the immune system and the functioning of the hematopoietic system, is about 12 mg per 100 g of edible part.

Due to the presence of these vitamins and iron, these mushrooms can be successfully eaten with a tendency to anemia and weakening of the body, as a useful product and a means of prevention.

The most important B vitamins - thiamine, riboflavin, pyridoxine, as well as valuable minerals - sodium, calcium, fluorine - are found in the tissues of the fungus.

Also, a significant content of zinc and manganese was found in the mushrooms of this family of boletae, which have a beneficial effect on the reproductive system.

Traditional medicine makes extensive use of antibacterial properties, observing the anti-inflammatory effect of various drugs from fruiting bodies and, especially, from slippery skins.

Characteristic features of the type and rules for collecting butter

In order to know what the boletus looks like, you need to familiarize yourself with the features of the species and photos. The cap of the mushroom is different in structure and is wavy or smooth, in the form of a cone or hemisphere, which more resembles a pillow with age. It can be brown or chocolate brown, depending on the light. Dimensions can be up to 15 cm in diameter.

Also, the hat is covered with a special mucus that protects the fungus from damage and bacteria. The presence of mucus clearly distinguishes the oiler against the background of other families. The spore-bearing layer can be easily separated from the cap. The leg is full, smooth, granular. Sometimes you can find areas of the bedspread in the form of a ring. The pulp is white, with a yellowish tinge; if the stem is cut off, the color changes to red or blue. Spores are yellow.

Most often, boletus are common in the Northern Hemisphere, but in exceptional cases they can be found in Australia and African countries.Some species grow with only one type of tree, while others can live with different conifers - pine, larch, etc., but only in well-lit forests will they feel comfortable. They can often be found in forest belts, coniferous thickets and forest clearings.

Mushrooms bear fruit from early summer to late autumn. The most optimal temperature for oil is + 150C. Appearance can be expected immediately after rain. They are not very fond of the cold and stop growing when the soil freezes by 3 cm. It is necessary to collect the buttercups very carefully so as not to damage the mycelium. Mushroom pickers cut off the leg as close to the ground as possible with a special mushroom knife and immediately clear the mushroom from soil and debris.

Bellini butter dish (Suillus bellinii)

Edible mushroom. The hat is 6-14 cm in diameter, the surface is smooth, white or brown, at first hemispherical, then convex-flattened, darker in the center. Leg 3-6 cm long, 2-3 cm thick, massive, whitish-yellow, curved, thinning towards the base. There is no ring. The pulp is tender, whitish in color, the smell is strong, the taste is pleasant.

Clinton's oiler or belted oiler, or chestnut oiler (Suíllus clintoniánus)

An edible mushroom that forms mycorrhiza with larch. Grows in North America and Eurasia. The cap is 5-15 cm in diameter, in young mushrooms it is hemispherical or convex-conical, with age it becomes convex and flat-convex, fleshy in the center. The surface is smooth, shiny, easy to remove. The color of the cap is red-brown, dark-chestnut, brown-brown, brown-chestnut. The leg is 5-12 cm long and 1.5-2.5 cm in diameter, cylindrical or clavate, solid, fibrous, with a ring. The flesh is fleshy, soft, with a yellow-orange hat, light brown in the leg. The taste is not pronounced, the smell is weak, fruity. Fruiting from July to October.

Marsh or yellowish butter dish (Suillus flavidus)

Edible mushroom. The hat is dirty yellow, straw or ocher in color, semicircular or flat-convex in shape, there is a tubercle in the center, the surface is sticky. The leg is thin, dense, with a ring, yellow. The pulp is firm, light lemon-yellow in color, turns red on the cut.

Description oiler yellow

The diameter of the cap ranges from 3 to 6 centimeters, but individual large specimens can be up to 10 centimeters in diameter. In young mushrooms, the shape of the cap is close to spherical, but in adulthood it becomes cushion or open.

The color of the cap can vary from gray-yellow to yellow-brown and ocher-yellow, sometimes it can even be rich chocolate and have a purple hue. The surface of the cap is covered with mucus. The skin can be easily removed from the cap.

The leg length can be up to 3 centimeters. There is an oily ring on it. Above the ring, the color of the leg is white, and below it is yellowish. Young mushrooms have a white ring, but as they mature, it turns purple. The ring forms a sticky white blanket that covers the spore-bearing layer in young fungi.

The tubules are yellowish and gradually brownish with age. The pores of the tubular layer are small in size and round in shape. The pulp is most often white, but sometimes it becomes yellow. Spore powder of ocher-brown color. Spores are smooth, fusiform, yellowish.

Growing places of yellow oil can

The yellow oiler loves warm weather, therefore it is most often found on sandy soils. These mushrooms grow in pine forests that warm well.

Yellow oil plants can grow both singly and in rather large groups. The fruiting season lasts from late May to late November.

Edible oil can yellow

Since the skin of these mushrooms is unsuitable for food, in this regard, it must be removed before preparing yellow butter oils.

Yellow oil can be enjoyed not only by people, but also by forest parasites, therefore, often a large number of collected mushrooms turn out to be wormy, which is a serious disadvantage of this type of oil.

Similar species

A similar species is the yellow-brown oiler. The diameter of the cap of this mushroom ranges from 6 to 10 centimeters. The pulp is light orange, yellow, brown at the base of the leg. When cut, the flesh turns blue. The shape of the cap is semicircular, convex with curled edges, as it grows, it becomes flat or cushion-shaped, fibrous scales appear on it.

The color of the hat is initially dark yellow, olive, gray-orange, gray-yellow or gray-orange, and then it transforms into brown-red, ocher-brown or light ocher. The peel from the cap is difficult to separate. In damp weather, the cap becomes sticky.

The pulp is yellow, yellowish or light orange, it has a pleasant taste and aroma of needles. Tubular layer adhered to the peduncle. The tubes are light orange, yellow, yellow-olive or brown. The shape of the tubes is rounded; when pressed, the tubes turn a little blue.

The leg length ranges from 3 to 9 centimeters and the width is 1.5-3.5 centimeters. The stem is cylindrical, smooth, gray-yellow, lemon-colored, and sometimes has a reddish color. The spore sac is brown-olive. Spores are smooth, ellipsoid-fusiform, light yellow in color.

The yellow-brown oiler forms mycorrhiza with pines. These mushrooms grow on sandy soils. Such boletus is a fairly common type. Fruiting occurs from July to October, fruiting bodies appear singly or in small groups.

The yellow-brown butter dish is edible, it can be fried, pickled, salted and dried. Taste qualities are low due to a specific taste, similar to the taste of a pseudo-raincoat.

Recipes for cooking dishes and preparations

Delicious and healthy boletus is loved not only by people, but also by numerous forest dwellers. Therefore, the best harvest is harvested early in the morning, trying to get ahead of insects, as well as in cool autumn weather.

Fruit bodies are thoroughly cleaned, discarding the wormy parts and removing the skin. To make it easier to remove, the mushrooms are immersed in slightly salted boiling water for 2-3 minutes, then quickly immersed in cold water, and thrown back onto a sieve.

Pickled boletus

For the marinade, based on 3 kg of mushrooms, take 2 cups of 8% vinegar, 1 glass of water, 3 tablespoons of salt, 3 teaspoons of sugar, bay leaf and black peppercorns.

The peeled mushrooms are dipped in a boiling marinade and boiled over low heat for 20 minutes. Packed in jars, poured with warm marinade, cooled and placed in the refrigerator. The workpiece is ready for use in 30–35 days. Before serving, the product is washed, chopped onions are added, flavored with vegetable oil. This is a wonderful side dish for meat roast.

Mushrooms in oil

The previously cleaned fruit bodies are cut in half and put in boiling water for 1–1.5 minutes, after which they are thrown into a colander. Immersed in jars, they are poured with olive or refined sunflower oil, making sure that they are completely covered, covered with lids and placed in a flat pan with cold water.

The water is brought to a boil and boiled over low heat for 25 minutes. The workpiece is cooled, reheated until the oil boils in cans and sealed.

Butter in white wine

The water is brought to a boil, slightly salted and acidified with citric acid. Mushrooms blanch for 5 minutes over low heat, strain and put in prepared jars. The resulting brine is diluted in half with white wine and poured on top, after which it is sterilized for 40 minutes. This delicious, aromatic and healthy appetizer is especially good for poultry and meat dishes.

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.

Distribution locations and collection times

The excellent taste and fleshy appetizing structure, as well as the aromatic sticky juice that stands out, attract many insects, and it can be difficult to harvest the whole fruiting bodies of these mushrooms. Therefore, you need to notice the growing places and get up early in order to have time to collect a whole basket at morning dawn. Connoisseurs especially appreciate the fall harvest when insect activity is minimal.

Summer oil can grow in colonies in coniferous forests, forming mycorrhiza with different types of pine. This species is found in the period from June to October on sandy soils, in sparse plantings and clearings, in open glades and along roads.

Larch boletus live under slender larch trees of different species, it is with these trees that they form mycorrhiza and grow only where there is a root system of this species. Harvested from early summer to late autumn.

Late oiler grows in numerous groups under pine trees on sandy loam soils. They find it under fallen needles and among the grass in deciduous-coniferous forests. Most often it grows in open areas - near roads, and glades in clearings and forest edges.

Among the swampy pine forests, on the hills, yellowish bog boletus grows, they are collected in late summer and early autumn.

In sunny forests near pines and cedars, cedar boletus grows, which most willingly settle among young growth or in clearings. The first harvest coincides with the flowering of the pine, and fruiting lasts in waves until the beginning of autumn

Cut the rare mushroom carefully, preserving the mycelium and sprinkling it with foliage

Greyish oiler appears under the pines and larch trees, most often forming mycorrhiza with larch. Fruiting bodies are harvested from July to September-October.

White boletus grows under the cedars and pines, singly and in small groups of 3-5 specimens. The best harvests are harvested in late summer and early autumn.

Contraindications

The property of mushrooms, like a sponge, to accumulate minerals in their tissues can be dangerous. When harvesting mushroom crops near busy roads or factories, an increased concentration of salts of heavy metals - lead, rubidium and cesium - is observed in the tissues. Therefore, these mushrooms, like others, are collected in areas of ecological well-being.

The use of oily slippery skin in food is contraindicated for people suffering from metabolic disorders and a tendency to allergic reactions.

To preserve vitamins, mushroom dishes are useful with minimal heat treatment - marinades and pickles. However, excess salt will adversely affect the health of hypertensive patients, and excess acid marinades are contraindicated in gastritis with high acidity.

At the same time, with low acidity of gastric juice and dysfunction of the pancreas and gallbladder, the body cannot cope with the breakdown of fungi, which will lead to indigestion and digestive disorders.

You should not include these foods in the diet of children, pregnant and lactating women.

False and poisonous doubles

In the Oiler family, both false inedible and poisonous boletus and conditionally edible mushrooms are distinguished. They can be easily distinguished:

1. The false flywheel is from the genus Chalciporus. The fruiting period is June-October. The hat is round, smooth, glossy. The height of the leg is 6 cm, and the diameter is 1 cm. It turns red at the cut.The main distinguishing feature of the mushroom is its peppery taste, which disappears after heat treatment. Many chefs consider it inedible, however, some chefs add it to food for flavoring piquancy.

Edible and conditionally edible mushrooms, similar to boletus

Some mushrooms, quite similar to edible oil, are classified as conditionally edible:

1. The larch oil can lives in symbiosis with deciduous trees. At a young age, the cap is semicircular and conical, in maturity it is smooth and resembles a pillow. The leg is 10 cm high in the same color as the hat. The pulp is dense, fleshy, yellow, turns brown at the site of the cut. The taste and aroma are pleasant.