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The butter can is the most popular representative of the mushroom “kingdom”. These mushrooms are easy to “hunt” because they grow in whole families.

The boletus got its name from its interesting features: The mushroom cap is covered with a slimy, sticky skin that is difficult to remove, especially if it gets wet. One more characteristic feature Some representatives of this species are characterized by the presence of rings on the stem. Are there boletus with a “skirt”, and can they be eaten?

Edible boletus mushrooms with a “skirt”

Butterflies with a “skirt” are edible mushrooms with a semicircular chestnut-brown cap. In mature individuals, the cap has the shape of a cone with downward edges. Sometimes the usual color of the cap of an adult mushroom becomes dark red. The leg is oily white with brown spots at the base. Sometimes their height reaches 12 cm and thickness 3 cm. In an adult oiler with a “skirt”, the color of the film covering the leg takes on a grayish-violet hue.

A fairly common type of boletus mushroom with a “skirt” is considered “late” or “real”. The legs of such mushrooms are covered with a white film that looks like a “skirt”. Although they are called “late”, they actually appear like all other mushrooms: in early June, when the weather is favorable for growth.

Latin name: Suillus luteus;

Genus: tubular oiler;

View: common oiler;

Family: Boletovye;

Doubles: Siberian mushroom, yellow-brown, peppery.

Description of the mushroom.

Hat: diameter - 3 - 15 cm, sticky to the touch, covered with mucus, from lemon yellow to dark brown, the upper slippery layer is difficult to remove. Under the cap is a tubular structure similar to a sponge.

Leg: height 4 - 12 cm, thickness up to 3 cm, curved or club-shaped, granular on top, with a “skirt” of white or grayish color, above the ring there is a leg of the same color as the cap.

Pulp: soft, juicy, lemon-yellow, does not change when cut, in mature mushrooms it turns pink or red when cut;

Edibility: tasty, edible, belong to category II nutritional value;

Spreading: pine and mixed forests of Russia, Ukraine, Belarus.

The difference between false butterflies with a “skirt” and edible ones

There are also other edible representatives of this genus.

For example, oil can "ruby", growing only in oak forests and very common throughout Europe. Larch oil can, which is usually found in cedar forests and places where larch trees grow. The American butterdish is often found in the elfin pine thickets in Chukotka.

With the arrival of warm days, after heavy spring rains, the mushroom picking season opens. Oiler takes popular place among lovers of nutritious delicacies. The edible mushroom is used to prepare aromatic soups, tasty fillings, and also fried and pickled.

To avoid unpleasant oddities, not to make mistakes during mushroom hunting and to correctly identify the mushroom, you should read the description and main distinctive features oily.

Description

Mycologists (mushroom specialists) divide all mushrooms into three groups:

• tubular (the caps are made of tiny tubes);
• lamellar (plate-shaped caps);
• marsupials (spores in storage bags).

Butterfly belongs to the tubular type. The cap is a sponge consisting of thin tubes, inside of which there are spores. Oiler tubes vary in color scheme: from white to yellowish-brown.

The cap of a young mushroom has a hemispherical shape, the leg is surrounded by a ring with a fringe. The old ones have an outstretched cap with folded edges, and the ring on the stem is almost invisible. If you cut into the flesh, it will turn slightly blue.

Where does the oil can grow?

Traditionally, boletus forms mycorrhiza with some species of pines and larches. note that favorite places of this family are:

• young coniferous plantings;
• sunny edges and glades;
• the side of a forest road;
• free-standing coniferous trees;
• places after fires.

There are about 40 varieties of boletus in the world. They are common in coniferous forests of the European part of Russia, in Western Siberia, on Far East, in Ukraine and Belarus. Some species are known in Australia and Africa. The mycelium prefers to bear fruit on light sandy soils containing limestone and organic matter.

The false mushroom is poisonous, can cause intestinal poisoning, and has a bitter, unpleasant taste. To avoid trouble, you should know what this species looks like and familiarize yourself with the distinctive features of a false mushroom from an ordinary, real one. The main difference between edible buttermilks and false ones is their appearance.

If you encounter dangerous mushrooms, you should immediately focus your attention on the color and structure of the cap. Common butter mushrooms have a brown cap, covered underneath with a white film, which, when torn, remains on the stem of the mushroom in the shape of a ring. The pepper (false) oiler has a pale purple cap with a yellow-cream inner surface.

Note: The internal tubes of the false ones are slightly larger than those of the edible ones.

Common oiler

The most common and popular in our region is the autumn or ordinary oiler. The cap has a hemispherical shape with a tubercle in the middle. The skin is brown, less often olive tones.

The juicy pulp and tubular layer are yellow in color. A solid stalk with a white cover at the cap, and in older butterflies it becomes dark brown. The height of the leg of the autumn oiler reaches 10 cm.

The species can be found under pine trees, in mixed forests next to russula and porcini mushrooms. Sandy soil with good drainage and heavy rains will delight mushroom pickers with a harvest. The common butterwort bears fruit from July to October. The optimal temperature for fruiting is +18 degrees; at –3 degrees, development stops.

Larch oiler

A spherical cap with a diameter of up to 10 cm, does not separate from the stem. Over time, it becomes a hemispherical shape. The caps of young butterflies are sticky and slimy to the touch. Uneven color distribution - from cream to orange. The thick flesh with a subtle mushroom aroma has a yellow tint.

The cylindrical leg is 5-7 cm high, up to 2 cm thick, slightly curved. The remains of a light blanket are clearly visible on it, the flesh is tougher and darker than that of the cap. When cut, the flesh turns pink. Instances of this species most often develop under larch, but often bear fruit under spruce trees. The collection of larch oil takes place from the second ten days of June to mid-September.

Oiler grainy

Granular oiler prefers calcareous soils coniferous forests. This species is found in the North Caucasus. The convex cap of young butterflies becomes flat with age. As the chocolate skin fades, it becomes gray shade. The yellow leg does not change color and does not have a ring like other species.

There is much less mucus on the cap of the granular mushroom. On the edges of the tubes of young oil, you can see droplets of white liquid.

Red-red oil can

Representatives of the species are distributed in the forests of Altai. They form mycorrhizae at the roots of larch. Young boletus have a light orange cap with a semicircular shape.

Yellow porous tubes with supports. The orange leg tapers towards the bottom and top. The lemon pulp turns red at the break. The pulp has a slightly sour taste. Fruits from July to the end of October.

Mushroom signs

Every mushroom picker has his own Magic word for a hike in the forest. Some say prayers, and some say mushroom sentences. In the Smolensk region, children still throw the basket up before going to the harvest.

If it sinks to the bottom, it's for mushrooms, and if it's upside down, stay at home. IN Kaluga region There is a sign that you cannot sing songs in the forest, otherwise all the mushrooms will scatter.

Useful properties of oil

Larch species are widely used in folk medicine. Its substances cope well with gout attacks and also relieve headaches.

1. You need to collect young boletus, with a diameter of up to 4 cm, no more (in old specimens worms appear, and they also have a loose structure).
2. Once you find one oiler, look for others nearby.
3. The mushroom should be cut carefully with a knife so as not to damage the fragile mycelium.
4. When cleaning, you should wear thin medical gloves, since the brown substance of the mushrooms eats into the skin and is difficult to wash off (more detailed information You can find out about proper cleaning of butterflies).

Look video review types of butter mushrooms:

The gray oiler is a representative of the Oiler family. The mushroom is also known as blue butterfly, gray larch butterfly and gray tubular larch. This is an edible mushroom.

The Latin name of the mushroom is Suillus aeruginascens.

The cap of the oiler is gray, cushion-shaped, often with a tubercle in the center. Its diameter reaches 10 centimeters. The color of the cap is light gray with a purple or greenish tint. The surface of the cap is mucous.

Under the cap there is a tubular layer. The tubes are wide, gray-brown or gray-white in color. The tubes descend along the stalk. Mushroom pulp is watery, without special taste and aroma. The color of the flesh is whitish, the stem is yellow, and later brownish; when damaged, the flesh turns blue.

The height of the gray oiler mushroom stem reaches 8 centimeters. The structure of the leg is dense. There is a wide felt ring on the stem, but as the mushroom matures it disappears.

Places of distribution of gray butterflies.

This type of boletus can be found in young larch and pine forests. Fruiting of gray butterflies often occurs in large groups. These mushrooms are collected from July to September.

Evaluation of the edibility of gray butterfish.

Gray oiler is edible. In terms of taste, it was assigned the 3rd category. Gray butternut squashes are suitable for any type of culinary processing, including pickling. In order for the marinated butter to be tasty, it is recommended to peel them. To facilitate this process, the mushrooms are immersed in boiling water for a couple of minutes.

Similar species.

It differs from the gray oiler in the bright yellow or orange color of the cap and the golden hymenophore. This is also an edible mushroom. His hat is fleshy, conical in shape, and then becomes almost spread out. The surface of the cap is smooth and slightly sticky. The sticky skin peels off the cap easily. The pulp is dense, yellowish in color, with a pleasant fruity aroma and delicate taste. The leg is rigid, compact, reddish-brown in color.

Larch oiler can be found under larch trees, among young forest plantings. Fruiting can be group or solitary. They are collected from June to October.

Compared to the gray oiler, it is a rarer species. Its cap is semicircular in shape. The main background of the cap is yellowish-orange, and there are fibrous scales of red-orange color on it. The leg is narrowed downward, yellow-orange in color. The pulp is dense, with a pleasant mushroom aroma. The color of the pulp is lemon yellow, and when broken it turns red.

This type of fungus is also found under larches, but exclusively on calcareous soils. This is very rare view, known in the Alps, Siberia and Altai.

The composition is oily gray.

To learn about the benefits of gray oils, you need to find out their composition. These mushrooms consist of almost 90% water, but the remaining 10% consists of fiber, carbohydrates, proteins, and minerals. All these elements ensure healthy human life. In addition, scientists have discovered that boletus contains rare vitamins, microelements and polysaccharides.

By nutritional value Gray boletus mushrooms are close to porcini mushrooms. And in terms of amino acid composition, these mushrooms compete with animal proteins, that is, they easily replace meat in the diet. There is as much vitamin PP in boletus as in fish and liver. It is worth noting that the most useful are young fruiting bodies.

The benefits of gray oil for the human body.

The benefits of these mushrooms are not in doubt. These are small mushrooms, but they have a lot of properties that have a positive effect on health. The boletus cap contains immunostimulants and antibiotic compounds that fight pathogenic microbes. Consequently, consuming gray oil helps improve immunity, and, therefore, helps to quickly get rid of infectious diseases and other health problems.

Butter contains oily substances that do not disappear even after cooking and pickling; they are very effective in treating gout. In addition, boletus contains lecithin, this substance increases the level of hemoglobin in the blood and stabilizes hormonal levels. They also help improve blood composition. Oily substances normalize work nervous system, which increases vitality, relieves chronic fatigue and depression.

Boletus tincture helps cope with various pains, such as migraines. The mineral and vitamin composition of boletus provides protection against diseases of the musculoskeletal system, heart and blood vessels. And beta-glucans help prevent the risk of developing cancer.

Doctors prescribe butter sauces in the period after operations. In addition, gray oil is useful for men, as it increases potency. It is thanks to numerous beneficial properties boletus is considered one of the best mushrooms.

Extracts from boletus are often used in folk medicine; they are used to treat radiculitis, osteochondrosis, anemia, and non-healing wounds.

The harm of gray oil.

However, boletus is not always useful; there are also certain contraindications for its use. They contain chitin, for healthy person it is useful because it cleanses the body of harmful substances, but if there are problems with the stomach and intestines, then mushrooms are considered heavy food and should be consumed in limited quantities. Boletus is used with extreme caution for gastritis, ulcers, and kidney failure. In addition, gray boletus is not recommended for children, since their digestive system is very weak.

Rules for collecting and preparing gray butter.

To obtain maximum benefit from gray oil mushrooms, it is necessary to properly collect and process these mushrooms. Firstly, they should be collected away from city limits and industrial enterprises, otherwise the mushrooms will absorb harmful substances. Secondly, boletus should be processed immediately, as it spoils very quickly. Thirdly, it is recommended to finely chop the boletus and heat treat it.

It is worth noting that the highest chitin content is found in the fruit stem, so it is recommended to throw it away. But the legs can be finely chopped and heat-treated, in which case they are better suited for food.

The oily skin of the gray butterfly, like a sponge, absorbs all harmful substances and salts of heavy compounds from the environment. However, the film of young fruiting bodies is completely safe for health. But ripe boletus should be thoroughly cleaned of the oily film.

Butterflies are included in the list of the most common types of edible mushrooms on European territory, in Russia, Ukraine and Belarus. There is a popular belief that the appearance of boletus coincides with the flowering of pine trees.

The name of the mushroom comes from the oily surface of the cap. Even the appearance of its light yellow flesh is similar to butter.

Since boletus is a tubular type of mushroom, its cap is like a sponge, consisting of thin tubes with spores located inside. Usually the mucous cap has Brown color, but can also be yellow-brown. The cylindrical leg is short, reaching 2.5 cm in diameter, and surrounded by a fringed ring. With age, the ring becomes invisible, and the hemispherical cap straightens. The light flesh at the break turns blue when in contact with air.

Where do boletus grow (video)

Description of edible varieties of butter

Experts classified the butterdish, which has a slippery cap, into category 2 of nutritional value. It unites about fifty edible species with characteristic differences: the color of the cap and legs, as well as other features.

Gallery: boletus mushrooms (25 photos)

Since the mushroom can provoke an allergic reaction, it must be used very carefully.

The hat has a convex shape and a diameter of 10-15 cm. The top layer is glossy, sticky and easily separated. The color is brown or mixed with purple. The pulp has a dense structure. Its whitish or yellow color does not change when pressed.

The cylindrical leg under the cap has yellow, and the lower part is white. Over time, its shade changes, becoming darker, similar to the color of the cap.

Grainy (early, summer)

It differs from other representatives in that it does not have a ring on the stem. Has excellent taste. The slightly flattened cap grows up to 10 cm. In the absence of moisture, the surface is smooth and shiny. During precipitation it becomes slimy to the touch. The skin has a brown or yellow-orange tint, less often rusty-red.

The fleshy, pale yellow flesh has a nutty or fruity odor. In young specimens, a whitish milky juice is secreted from the pores of the tubular layer. The leg with a dense structure and light yellow color is covered with yellow speckles. As it ages, it becomes darker at the base. Granular growths resembling semolina grains may form on the stem.

Larch

Likes to settle at the base of larch trees. There is no pronounced taste. The convex cap straightens as it grows, reaching 10 cm. It is characterized by a very bright color: from orange to deep yellow. The sticky skin peels off easily during cooking. The dense flesh is yellow, slightly brown under the skin. Doesn't have a specific taste.

The shape of the leg is slightly curved in the form of a club with a white and yellow ring. In the lower part the color of the stem matches the color of the cap, above the ring it is lemon yellow.

Where do boletus mushrooms grow?

Experienced mushroom pickers know natural areas where it is best to collect mushrooms. Butterflies prefer to settle in coniferous forests, therefore, you need to look for them next to cedar, pine or larch on sandy soils with a lot of needles. The symbiosis of mycelium with tree roots results in mutually beneficial cooperation. The host tree gives carbohydrates to the fungi, and they, in turn, help absorb minerals from the soil.

They love to grow in spacious clearings illuminated by the sun. Since sticky mushrooms do not tolerate high moisture, they do not settle in swampy areas. You can look for forest gifts in forest plantations, but among 5-meter seedlings in the absence of bushes and grass, they do not grow.

Butterflies settle in colonies, so when you see one cap, you need to look for a whole family nearby.

Boletus prefer to settle in coniferous forests

Season and rules for collecting butter

Mushrooms appear in forests from June to October, but mass collection occurs in September. Night and daytime temperature fluctuations do not affect boletus in any way, but heavy dew or warm rain has a beneficial effect on their growth, stimulating it well.

At the beginning of the mushroom growth period and at its end, the fruiting bodies are usually damaged by insect pests and their larvae. Sometimes spoiled boletus accounts for 70% of the entire harvest.

Following the rules for collecting and processing mushrooms allows you to get the maximum benefit from them.

1. Mushrooms must be harvested at long distance from settlement and industrial enterprises. In a polluted environment, fruiting bodies, like sponges, absorb all toxins in the air.
2. Oilseeds require immediate processing because they have a short shelf life.
3. Experts advise cutting the mushrooms into small pieces and processing them at high temperatures.

Since the oily skin of ripe mushrooms contains many harmful substances and heavy metal salts, it is recommended to remove it during processing. Young fruiting bodies can be processed without removing the film.

How to collect boletus (video)

The benefits and harms are oily

Oily gifts of the forest have found universal use in cooking. They can be fried, stewed, salted, pickled, and also used as an additional product to main dishes. They include:

• a large number of protein, which is especially important for vegetarians;
• vitamins;
• macro and microelements;
• aphrodisiacs that improve tone and relieve fatigue;
• lecithin, which prevents the formation of cholesterol;
• organic acids.

Since all types of mushrooms are heavy foods, they should not be overused. In addition, they contain chitin, which negatively affects the digestion of food.

Given the ability of butter to absorb carcinogens, they must be boiled before cooking. It is not advisable to consume mushroom dishes for the following categories of people:

• children;
• pregnant women;
• patients suffering from pathologies of the gastrointestinal tract.

In order not to harm the body, it is important to follow all the recommendations of specialists.

Oily gifts of the forest have found universal use in cooking

How to distinguish a false oiler from a real one

False butterflies are very similar to real representatives, but in order to learn to distinguish them, You need to remember the main differences:

• the cap of a poisonous individual has a lung purple tint, and on the inside it has a bright yellow color;
• unlike the porous structure of a real oiler, the false representative has a spongy cap;
• there is a white ring on the stem of the decoy mushroom, and when the stem is cut, the flesh has a reddish color.

Recipes for cooking butter

The slippery mucous cap retains moisture in the fruit body, preventing drying out. But it is the slippery surface that makes processing difficult.

Butter contains a large amount of protein, which is especially important for vegetarians

Features of oil processing

The initial processing of mushrooms includes cleaning, sorting and cutting.. To facilitate cleaning of debris, the crop must be filled with water and pressed down on top with pressure. After a couple of minutes, you can start cleaning. You should use a knife to remove the remains of the mycelium, scrape off the contaminated areas, remove the film from the cap and cut out any existing rot.

After washing the mushrooms, they need to be filled with water again. In order to remove remaining pests, the water should be salted. After 3 hours, rinse. Then sort by size. Small specimens can be left whole. For larger ones, separate the stems and caps, and cut the larger ones.

How to close boletus for the winter

Mushrooms are often boiled, stewed or fried, but many people like marinated butter. In addition, they can be rolled into jars and used in winter time for adding to salads or as an independent snack.

Classic recipe:

1. Cut the prepared raw materials into pieces.
2. Throw mushrooms in cold water. Place the peeled whole onion there and keep on the fire after boiling for 7 minutes.
3. Drain the water and rinse the mushrooms with running water using a sieve.
4. Stir sugar (120 g) and salt (190 g) in 3 liters of boiled water.
5. Add mushrooms to the solution and keep on fire for 15 minutes, skimming off the foam.
6. Place a bay leaf in each prepared container.
7. Distribute the mushrooms among the jars, mix the brine with vinegar essence and pour into the jars with mushrooms.
8. Place the jars in a large container, fill it with water up to the hangers of the jars and sterilize for 20 minutes.
9. Take out the containers and roll up the lids.

Keep ready-made jars with mushrooms should be in a dark place at a temperature no higher than 12 degrees. Shelf life is no more than 1 year.

How to cook boletus mushrooms (video)

Fried boletus

To give a richer taste, the butter is fried with various additives. The most popular method is cooking in sour cream, as it gives the mushrooms more flavor.

It is necessary to cut the onion into half rings and fry it in vegetable oil. Then add diced mushrooms (500 g) to the pan. After 5 minutes, reduce the heat, add butter and simmer for another 10 minutes. After adding salt and pepper, stir and add 3-4 tablespoons of sour cream. After 5 minutes, remove from heat.

An equally popular recipe for frying with potatoes. Add washed and dried mushrooms to the heated oil. After 5 minutes, add finely chopped onion. In another frying pan, fry the potatoes, cut into cubes. Then add the prepared mushrooms with onions and spices. Fry everything together for another 5 minutes. The pan may not be covered. Butternuts turn out very juicy when fried with buckwheat and other side dishes.

Heat treatment of mushrooms is necessary to get rid of harmful bacteria. It takes 5-6 minutes for botulism to die. Containers and lids must be sterilized. The acidic environment of the marinade also negatively affects bacteria.

Gallery: boletus mushrooms (35 photos)

From the middle of the summer months until approximately the end of September, you can find in our forests great amount delicious mushrooms. Boletus is especially good, and not a single mushroom picker disdains it. Unfortunately, one danger may lie in wait for an inexperienced assembler. The fact is that there are false oils, poisoning with which does not lead to anything good. But there are several reliable ways to distinguish these “werewolves” from our article. Our article will tell you about them.

Appearance

Common butterflies immediately catch the eye, as their shiny yellowish caps are hard to miss in the forest moss. Their peculiarity is that they grow up as whole families. Found one oiler? Most likely, there are a dozen more lurking nearby!

But every mushroom you find needs to be carefully studied. You need to examine the color of the cap especially carefully. All false boletus differ from their edible “colleagues” in that their caps have a certain purple tint.

You can discover many surprising things by simply turning the mushroom you find upside down. If it is edible, then inside there will be a whitish film, under which hides that porous structure that is so characteristic of good butter. But their dangerous relatives do not have this. All false boletus have a lamellar structure reverse side hats that make them easy to distinguish!

In addition, the plates have a grayish color, which also makes them visible to an experienced mushroom picker. In real butterflies, the cap at a young age has a pleasant yellowish color, and its reverse surface (let us remember once again that it should have a porous structure) is colored in exactly the same way.

Their “fake” relative should not be confused with the spruce sap fungus. He can often be found in appearance it somewhat resembles false boletus. This little-known mushroom has a grayish cap with a mucous coating, and reverse side, characterized by a lamellar structure. The surprising thing is that it is an edible mushroom, although not very common. But if you don't know exactly what's in front of you, don't take it!

What happens when poisoned

We have already noted more than once that false butter can be dangerous if accidentally consumed. It contains quite dangerous and strong toxins that can cause serious harm to your health.

If you accidentally eat it, the first signs of poisoning will be nausea, accompanied by a severe headache and fever. If you feel something like this after eating a mushroom dish, you should contact your doctor right away!

Just one false butterfly mushroom, which accidentally gets into a roast, can cause you a lot of problems, or even send you straight to a hospital bed. So once again we take the liberty of reminding you of the basic rule of a mushroom picker: if you’re not sure, don’t take it! One mushroom will not empty your basket, but you will be able to save your life and health.