A mushroom that looks like an oil can and has a yellow stem. False boletus mushrooms
In the first place in terms of toxicity are generally not the same famous mushrooms, like toadstool, fly agaric and others, and mushrooms are doubles. And boletus are no exception, they also have similar brothers - false boletus. We will tell you in this article what they are, how they grow, and how they differ from real edible mushrooms.
Mushrooms - common boletus: types
Oiler is the common name for a genus of tubular mushrooms. They belong to the Boletaceae family. Their name comes from the fact that they have an oily and slippery cap. It is by this peculiar feature that these mushrooms are recognized. Under the cap there are remains of a spathe that forms a ring.
In total, there are more than 50 different representatives of boletus.
Russian mushroom pickers are more familiar with ordinary autumn boletus. Less common, but false butterflies are also found among them. How to distinguish them from the usual edible ones will be described below.
Also in Russian natural conditions White, cedar and Siberian boletus are found, albeit rarely. Very little known - swamp (or yellowish). The latter are category 4 mushrooms.
A mushroom that does not have a very pleasant taste is the yellow-brown (or variegated) butterfly. It looks a lot like a moss fly. There is also an American one, which grows only in Chukotka in the thickets of dwarf cedar.
Description of common butter
Before learning how to identify false mushrooms (boletus mushrooms), consider the description of edible delicious mushrooms, familiar to most mushroom pickers.
The mushroom cap is hemispherical with a small tubercle in the very center. The skin has a color close to brownish shades, but sometimes olive-brown caps are also found. The skin of the mushroom is quite easily separated from the juicy and soft pulp, which, in turn, has a yellowish tint.
The color of the tubular layer fused with the stalk is yellowish. The leg itself cylindrical reaches a height of up to 11 cm, and its width in diameter is 3 cm. Its lower part is usually darker in color than the upper.
What false boletus looks like and its features will be described in more detail below.
Places of growth
The butter dish is ordinary - traditional for Russian areas. It is found more often in deciduous forests and pine forests, and also in plantings among heather and cereals.
Boletus also grows in Africa and Australia (wherever the climate is close to temperate). False mushrooms accompany their edible counterparts everywhere.
Usually boletus grows well on sandy or calcareous soils, in small families, so collecting them is very convenient - a pleasure.
Grows well in well-drained sandy soils. They do not like particularly strong shading, and therefore are slightly less common in heavily overgrown forests. There is a high probability of finding them in thinned out pine plantings, on pine forest edges, along the edges of forest roads on the side of the road, and even on old fire pits.
Boletus can perfectly coexist with chanterelles, porcini mushrooms and russula.
Growth periods are difficult
What are the benefits of boletus? The harvest can be harvested starting in June, and the ripening of these mushrooms lasts until the first frost. And the false butterfly mushroom, accordingly, grows along with them.
It should be noted that it is best to collect mushrooms whose caps are no more than 4 centimeters in diameter, since non-overgrown specimens are much tastier. They appear several times in the summer, periodically.
Many may not know, but there is a first wave that occurs at the time when the rye begins to ear. At this time, the so-called spike mushrooms appear: porcini mushrooms and boletus mushrooms. They suddenly appear and then disappear.
False mushrooms: differences
How to distinguish among butterflies edible mushrooms? The false one is very similar in appearance to the edible one.
However, with the naked eye, upon closer inspection, you can notice several distinctive features false oils.
It is the appearance that can help determine whether it is a real oiler or not. In this case, first of all, you need to pay attention to the mushroom cap and its inner surface. U false mushroom she has a slight purple color, inner side painted in a bright yellowish-cream color. And the lower part of the mushroom has a lamellar structure (spongy structure in edible ones).
False butterflies also have distinctive rings on their stems. Usually in an edible mushroom they are light purple. And the false oiler has a ring of white or light purple color, and it hangs down the stem. And, as a rule, this ring dries out very quickly, which is not observed with ordinary oils.
False boletus can also be distinguished by its pulp. In this mushroom it has a reddish tint and a spongy structure. In addition, at a cut or break, the pulp changes color over a short period of time.
Inedible boletus
Regular types of butter mushrooms are delicious. Only the yellow-brown butterdish with flesh that turns blue when cut has an unattractive taste. In some Western reference books it is listed as inedible, but not poisonous.
Inedible non-toxic (also false) butterflies: Siberian butterfly, remarkable and pepper. Their visual difference can be considered a change in color at the fracture, a darker cap and a red spongy layer.
Typically, poisonous boletus is rarely found in Russian forests. You can only find pepper buttermilk, which is easily confused with the usual tasty one. It is also not poisonous, but contains bitterness. Mushroom pickers tend to pick it with the belief that the bitter taste of the mushroom is greatly reduced by boiling it for about 15 minutes and then frying it with the rest. It can also be found next to regular boletus.
To avoid getting false boletus when picking mushrooms, how can you distinguish them and weed them out?
To do this, you need to follow the simplest tips described above. Although it seems at first glance that this is extremely difficult to do, it is better to spend some time to make sure that the mushroom is really edible. Eating false buttermilk can lead to extremely negative consequences. Therefore, it is better not to take risks and not tempt fate.
Butterflies are mushrooms that Russian mushroom pickers have long appreciated for their pleasant taste, aroma, beneficial properties and high yield and are actively collecting them. But it is important not only to be able to find and cut these mushrooms, but also to process them in a timely manner. Dishes and preparations for the winter made from butter are very tasty and appetizing.
This name can come from two reasons:
firstly, the mushroom caps are covered with an oily, shiny film, which must be removed when preparing dishes. The fact is that dirt can accumulate on it. Some housewives claim that its presence can even change the taste of mushrooms; when frying them, it can burn and stick to the pan, and when marinating, it can separate and float separately in the jar. Therefore, in most cases, this film, from which the mushroom gets its name, is removed.
The second reason for this name is the yellowish-white color of the mushroom pulp, which resembles butter. One way or another, this name was assigned to the butterdish a very long time ago, and in various places similar names derived from this word can be used: maslyuk, maslenik, maslekha.
![](https://i0.wp.com/belochka77.ru/wp-content/uploads/2017/05/suillus-luteus.jpg)
The butterdish is a mushroom that, depending on the species and some other conditions, can reach a height of 12...13 cm or, conversely, be barely noticeable and rise above ground level by only 3 cm. It is impossible to find the butterdish individually, as they grow in families. This fact also cannot but attract mushroom pickers. Butterflies appear in the forests in waves, so it is important not to miss the moment and have time to reap a rich harvest.
There are about 50 types of buttermilk, but the following are considered the most delicious and common:
Summer oiler
![](https://i2.wp.com/belochka77.ru/wp-content/uploads/2017/05/maslenok-letniy-51x_1882.jpg)
It prefers coniferous forests and grows mainly under pine trees. The diameter of the cap of this mushroom can reach 10 cm, and the thickness of the stem can be 2 cm. There is no ring on the stem. The color of the mucous skin varies from brownish-yellow to brown. The pulp of the mushroom is very aromatic.
![](https://i2.wp.com/belochka77.ru/wp-content/uploads/2017/05/Maslenok-.jpg)
The most common type of oiler is also called real or ordinary. Most often found under pine trees. There is a white ring on the leg that divides it into two colors - white on top and brown below. The color of the cap is most often brown mixed with light shades of red. The cap can reach a diameter of 12 cm and has drooping edges.
![](https://i0.wp.com/belochka77.ru/wp-content/uploads/2017/05/maslenok-listvennichnyj.jpg)
It can be found in forests where larches or cedar pines. The convex cap becomes flatter as the mushroom ages, the color of the skin is yellowish with shades of orange or brown. The leg, up to 1.5 cm thick, is characterized by a cylindrical shape and has a yellowish hanging ring that disappears with age.
Maslyata: video
![](https://i0.wp.com/belochka77.ru/wp-content/uploads/2017/05/maslyata-1.jpg)
Butter is a product that does not contain a large amount of calories (about 19 per 100 g), but is rich in vitamins (A, C, group B and PP), micro- and macroelements, resinous substances and fats. Surprisingly, these mushrooms are almost 85% water. They also contain lecithin, which prevents the deposition of bad cholesterol in the body. Thanks to such a rich chemical composition, oils are credited with a wide range of beneficial properties and actions for human health:
- help with gout, due to the presence of resinous substances;
- have an analgesic effect and control severe pain during migraines;
- have a positive effect on potency in men;
- remove waste and toxins, cleansing the body;
- boost immunity and improve general state health;
- increase gastric secretion.
Yes, these mushrooms are very healthy, but you shouldn’t get carried away and overeat. In addition, not all groups of people can eat them, for example, those who have problems with gastrointestinal tract and digestion, individual intolerance, as well as for children under 7 years of age.
Butter takes a long time to digest in the stomach, so eating it at night is not recommended.
False boletus - description of how to distinguish
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Butterflies, like most other mushrooms, have inedible look-alikes, with which a novice mushroom picker may confuse them. As many years of practice have shown, it is generally better not to joke with mushrooms, since poisoning with them can cause consequences that are even more serious than nausea and headaches. In order not to be poisoned yourself, and also not to harm others, you need to be able to distinguish false butter from edible ones.
Experienced mushroom pickers can easily distinguish real mushrooms from false ones, but a novice mushroom picker should use the following instructions to determine the edibility of a mushroom:
- It is necessary to pay attention to the color of the top layer of the cap of the mushroom found. If it has an admixture of purple tint, then most likely it is false oiler. Real edible boletus is characterized by a cap color ranging from yellowish-orange to brownish-brown.
- If you still have doubts about the shade of the cap, then you just need to turn the mushroom over and inspect the structure of the cap from below. In ordinary butterflies there is a white film, under which the porous side of the cap is hidden. And false representatives this mushroom internal structure lamellar caps.
- You should also pay attention to the color of the stem of the mushroom found. The leg should be white or yellowish in color, it may turn into darker brown tones below, but there should not be any shades of purple on it.
Therefore, in order to avoid poisoning by false boletus, you need to collect them very carefully and inspect the harvest without haste.
How to cook
Butter is very widely used in cooking for preparing various dishes. These mushrooms are loved not only by adults, but also by children. Fragrant dishes made from boletus will bring friends and family to the table. There are many ways to process the harvested boletus: you can make soups from them, fry them, store them for the winter, or freeze them for later use. Below are several recipes that allow you to quickly and tasty process the collected boletus
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Butter soup is considered a lean dish and is also very light, so it is suitable for people watching their weight. The calorie content of the soup prepared according to this recipe is only 90 kcal per 100 g.
To prepare boletus soup you will need:
- boletus – 350 g;
- potatoes – 450 g;
- carrots (large) – 1 piece;
- onion – 1 piece;
- bay leaf – 2…3 pcs;
- vegetable oil – 2 tbsp;
- salt, ground pepper - to taste.
Pre-cooking butter
First, you need to clean the required number of mushrooms, that is, free the cap from the adhesive film. After this, they are thoroughly washed several times, placed in a pan, filled with water, brought to a boil and the waste water is drained. Then they dial again clean water, bring to a boil and cook for 20 minutes, skimming off the foam that forms on the surface of the broth.
After completing this operation, the mushrooms can be additionally fried with carrots, onions and seasonings in vegetable oil while the peeled potatoes are cooked. Then the soup will turn out richer and heavier.
To prepare a light butter soup, do not fry them, but add chopped potatoes and seasonings to the boiling mushroom broth. While it is boiling, peel and fry the chopped onions, and also cut the carrots into large slices. All this is added to the soup when the potatoes are almost ready. Cook everything together for about 5 more minutes, after which the fire is turned off and the soup is allowed to brew for 10...15 minutes.
The finished soup is poured into bowls and, if desired, garnished with a sprig of parsley or dill.
![](https://i2.wp.com/belochka77.ru/wp-content/uploads/2017/05/b1e3419d59da572a2bcbe7c0561f349d.jpg)
Nowadays there are a huge number of recipes for marinating butter, they differ in the seasonings they add and additional ingredients. Will be discussed below standard way marinating these mushrooms for the winter, which will appeal to all lovers of good food and snacks.
Preparing Ingredients
To prepare pickled butter you will need:
- boletus – 1 kg;
- water – 0.5 l;
- sugar – 1 tbsp;
- salt – 2 tsp;
- bay leaf – 1 piece;
- black pepper and allspice – 2…3 pcs each;
- cloves – 2 pcs;
- vinegar 6% concentration – 50 ml;
- garlic – 1…2 cloves.
Preparing butter
The oils are cleaned and washed well. After this, they are boiled for 20 minutes over low heat in salted water, removing the foam that appears on the surface. After this time, the mushrooms are thrown into a colander and the water is drained. You can add a little salt to the water citric acid, then the mushrooms will not darken.
Preparing the marinade
Pour clean water into the pan, add all the spices and seasonings from the list of ingredients, except garlic and vinegar. Then the pan is placed on the fire and the contents are brought to a boil. Then you can add the prepared butter. Cook everything together over low heat for half an hour. Vinegar is added to the marinade 5 minutes before the end of cooking.
Packing oil in jars
There’s probably no point in talking about sterilizing jars, since every housewife prepares jars and lids in her own way: in a water bath, in the oven, or even in the microwave. In already clean jars, place a clove of garlic at the bottom, then fill it with mushrooms and only after that the marinade is evenly poured into the jars. When the jars are filled, roll them up and let them cool at room temperature, and stored in a cool place - in the cellar or on the bottom shelf of the refrigerator.
![](https://i1.wp.com/belochka77.ru/wp-content/uploads/2017/05/a6c24279d4269e934eb3226eda01999d.jpg)
Frying butter is a simple matter and takes very little time from the housewife. The end result is a very satisfying and tasty dish.
Preparing Ingredients
In order to simply fry butter without additional additives, you will need:
- boletus – 700...800 g
- bulb onions ( average size) - 2 pcs;
- butter – 1 tbsp;
- vegetable oil – 1 tbsp;
- salt, ground pepper and other spices - to taste.
Preparing mushrooms
They need to be cleaned of the film on which all the dirt and debris accumulates and then rinsed well. You can dry them on paper towels. After this, the boletus is cut into fairly large pieces.
Frying onions
The onions are peeled and chopped as finely as possible. During this time, you can already heat the frying pan with vegetable and butter. Throw the chopped onion into a frying pan and fry until transparent, without browning.
Frying butter
Add pre-prepared butter to the fried onions and fry them over low heat for 15...20 minutes. It is important to stir them regularly with a spatula. Add salt, pepper and other seasonings.
The dish can be made even more delicious by simply adding 2…3 tbsp to the already fried mushrooms. sour cream, stir, cover and simmer for about 5 minutes. At the very end, add herbs and garlic if desired.
Fried potatoes with mushrooms Recipe for fried potatoes with butter: video
![](https://i1.wp.com/belochka77.ru/wp-content/uploads/2017/05/large_1.jpg)
Usually boletus is frozen for later use in two different ways:
- with pre-heat treatment,
- fresh.
The second method allows you to save natural look and buttery aroma, as well as prepare any dish after defrosting them. In the first case, we mean freezing already boiled and fried mushrooms. Both of these methods can be useful in different situations, therefore each of them is discussed below separately.
Freezing oil with preliminary heat treatment
Before processing, the butter must be cleared of skin and film and washed thoroughly. After this, they are cut into large pieces. Next, you can boil them in salted water for half an hour and then let them cool, or fry them in a small amount of vegetable oil with added salt for 20 minutes over low heat. Also give it time to cool. Boiled boletus is usually placed in special resealable bags for freezing, displacing the air from them, and fried mushrooms are best placed in plastic containers with lids. It is best to use no more than 1 kg of mushrooms for one serving of frozen product, so that you can eat them completely upon further consumption.
![](https://i1.wp.com/belochka77.ru/wp-content/uploads/2017/05/9196847.jpeg)
This freezing method is faster than the previous one. Here it is important to pay attention to the preparatory process: remove the skin and film from the butter, rinse them thoroughly and dry them, spreading them out on paper towels. If the butter mushrooms are small, then they do not need to be cut, but larger specimens are cut into pieces of about 3 cm. Only healthy mushrooms that have not been bitten by pests are suitable for such freezing. Prepared boletus is placed in resealable plastic containers or bags for freezing. They need to be stored separately from other products, as these mushrooms very easily absorb foreign odors.
These are the different ways you can process the harvested boletus mushrooms and please your family and friends with delicious and aromatic dishes prepared from these healthy mushrooms.
One of the most beloved representatives of the mushroom kingdom by many people is the oiler. They are easy to collect, they are tasty and healthy, and, most importantly, they grow almost everywhere. But boletus mushrooms are not as simple as they seem to us. After reading the article, you will learn all the secrets and mysteries of boletus, learn how to collect and cook them, and also distinguish edible from inedible.
Oiler (Suillus) is a genus of tubular mushrooms of the Boletaceae family, uniting about 50 species. It got its name because characteristic feature– the cap of these mushrooms is shiny and very slippery, oily to the touch, and when it rains it becomes covered with thick mucus. The skin is very easy to remove and is sticky. Some species have a ring-skirt on the stem. Popularly, the butterdish mushroom is also called butterfly and butterfly. It is edible and belongs to category II nutritional value. Let's take a closer look at the most common types of oilseed. They are distinguished by the color of the caps, the shade of the stem and other characteristics.
Late
Late oiler or common oiler (Suillus luteus) is a mushroom that cannot be confused with any other. This species has several other names - autumn, yellow and real. It is edible, but can cause allergies, so it should be eaten with caution.
- the cap is convex, glossy, sticky, brown-violet, brown or chocolate in color. The peel comes off very easily. The average diameter of the cap is 10 cm, in rare cases it grows to 14-15 cm;
- the pulp is dense, pleasant to the touch, whitish or yellow color, does not change color when cut or pressed;
- a tubular layer up to 1.2 cm thick; an adult mushroom has a pleasant yellow color, a young one is white, and an old one is grayish-yellow. Fine pores with a rich lemon hue;
- the leg is dense, cylindrical in shape, yellow under the cap and whitish below the ring. In older butterflies it darkens and becomes almost the same color as the cap. The height of the stem is up to 10 cm, width is up to 3 cm. Compared to the cap of adult mushrooms, it looks thin. The ring is white on top, purple below, and forms on the upper part of the leg. It darkens with age, becoming black-brown.
Grainy
Granular oiler (Suillus granulatus) is another frequent guest in the mushroom picker’s basket. It is also called summer or early. Edible and very tasty. Unlike other butterfish, it does not have a ring on the stem.
- the cap is convex or somewhat flattened, with a diameter of 4 to 10 cm. In dry weather, it is shiny and smooth. Oily and slimy to the touch in humid weather. The skin color ranges from yellow-orange to brown, sometimes to rusty red;
- the pulp is dense, light yellow in color, with a slight smell of nuts or fruits, fleshy. The shade does not change when cut or pressed;
- a tubular layer up to 1 cm thick, depending on the age of the fungus, light yellow in young representatives of the species and brown-yellow in old ones. The pores are small, expand over time to 1 mm and have an uneven shape. Young mushrooms secrete a whitish liquid;
- the leg is dense, cylindrical, light yellow with yellow spots, in old mushrooms it darkens at the base, acquiring a brownish tint - these are traces of the liquid secreted by the mushroom. Height - up to 8 cm and thickness - up to 2 cm. On the surface of the leg there may be granular formations similar to semolina.
Larch
Larch oiler (Suillus grevillei) got its name because it favorite place growth - at the roots of larch. Edible, without a pronounced taste.
- the cap is convex, slightly straightens with age, very bright color, which varies from yellow-orange to bright yellow, sometimes brown. Sticky to the touch, smooth, slimy, with a diameter of 5 to 10 cm. The skin is easily removed when cooking;
- the flesh is dense, yellow, slightly brown under the skin, in young mushrooms the color does not change when damaged, in adults it turns slightly pink or red, without a specific taste;
- the tubular layer is lemon-yellow or olive-yellow in color; in young mushrooms it is covered with a film. The pores are small, angular in shape, and when pressed, change their color to brownish;
- the leg is shaped like a mace, sometimes slightly curved, dense. Height – up to 12 cm, thickness – up to 3 cm. The color up to the ring is the same as that of the cap, sometimes darker. The upper part is lemon yellow. The ring is white and yellow.
These are not all species of the boletus genus that mushroom pickers collect in the forests. There are also other, less known, but edible varieties:
- white oiler;
- yellow-brown;
- grey;
- American;
- swampy
What forests do they grow in and the fruiting period?
Now let's find out when and where boletus grows. These mushrooms are found throughout Russia, and their favorite habitat is forest edges between the pines. Common boletus prefers sunny meadows in pine forests moderate climate zone, grow on sandy soils or in coniferous litter. Sometimes found along forest paths and paths, among young trees. It is worth remembering that where there is moss or rich blueberry thickets, you will not find these mushrooms. Go to quiet hunt behind ordinary boletus in some regions it is possible as early as early June.
Larch boletus - inhabitants of cedar and larch forests or coppices of northern and temperate climatic zones. They are often found where there are no host trees.
Granular are widespread on calcareous soils in coniferous forests, usually pine. The first mushrooms can be collected as early as May in some regions. These boletus grow throughout warm season and very productive.
Similar species and how to distinguish them from them
Among the considerable number of species of boletus, there are also those that mushroom pickers are in no hurry to eat. The reason is specific taste qualities. Having become acquainted with their description, everyone will be able to determine what kind of mushroom they have encountered. For example, the yellow-brown buttermilk (Suillus variegatus) is an edible representative of the mushroom kingdom, which is very easy to distinguish from traditional buttermilks - when cut, its flesh turns blue in places.
Novice mushroom pickers often confuse boletus with the pepper mushroom (Chalciporus piperatus), which can be distinguished by its very large pores. You should also be wary if you find it in deciduous forest, where traditional species do not usually grow. It is considered inedible, as there is little data on its toxicity, but the mushroom is often used as a savory seasoning for dishes due to its pungent taste.
Gray or blue butterflies (Suillus aeruginascens) are quite edible mushrooms, but few mushroom pickers collect them. Differ from traditional types the fact that when the pulp is damaged, it changes its color to blue.
False butterfly is a mushroom whose cap looks like regular oiler, but as soon as you turn it over, the difference is obvious: false - lamellar. In addition, when cut, its stem turns yellow, and the plates on the inside have gray shade, so you can’t even confuse it with russula. This mushroom is inedible and can cause serious harm to your health.
In rare cases, boletus is confused with wet spruce ( Gomphidius glutinosus) – edible lamellar mushroom, sometimes having a cap of the same color as the autumn species.
Primary processing and preparation
Butterflies are universal mushrooms. They are good both fried and boiled, as well as salted and pickled. Although some gourmets believe that these mushrooms should not be salted. But when fried, they emit the most delicious aroma. Especially in combination with potatoes.
Before using boletus in cooking, they should be cleaned and the skin removed from the caps. They are also well soaked and boiled. Unfortunately, these mushrooms are often found wormy - it is better not to harvest such mushrooms.
Benefits and harms
The pulp of the butter contains a large amount of vitamins, minerals and nutrients - proteins, carbohydrates. They contain a lot of protein, which is easily digestible. human body. Of course, after cooking, the boletus loses some of its useful properties, but still remain an excellent source of vitamins and minerals. Many believe that they bring even more benefits than porcini mushrooms.
This mushroom is also used in medicine, since the skin of their cap contains antibiotics. They treat headaches cardiovascular system, adjust the metabolic rate.
But it is worth remembering that boletus, like sponges, collects all the toxins and toxic substances from soil or air, therefore near highways or industrial enterprises You shouldn’t collect them, otherwise you can easily get poisoned and go to the hospital.
Boletus is one of the first mushrooms that fill mushroom pickers’ baskets in the summer. They are productive and grow almost anywhere, which makes harvesting them quick, interesting and enjoyable. It’s so great to return from the forest not empty-handed.
The butterfly mushroom got its name because of its oily skin on the cap. It is advisable to remove this slippery and sticky film from mushrooms before cooking. Read below on how to easily clean boletus. Otherwise, it is an ordinary mushroom, classical in shape, with a spongy cap. It can grow to a maximum of 12-15 cm, but the most delicious specimens are small. It is at the beginning of their growth that butterflies are dense, clean, with a light stem and light yellow flesh. And the film on the top of the mushroom is very sticky and slippery at the same time. As the fungus grows, it becomes weathered and coarser.
Common types of oilseed
Here we will look at the varieties of these mushrooms, clarify which of them are edible and which are not. We will give a description and basic distinctive features different types. Let's show in the photo what a real oiler looks like.
Edible boletus, photo
Common oiler, description
Its other names are yellow, late, autumn or true oiler. This mushroom has a convex brownish-violet, brownish-chocolate, red-brown or yellow-brown cap, covered with a slimy skin that is easily removed. The cap is from 4 to 12 cm in diameter. The tubes, attached to the stem, are light yellow, and then lemon yellow, darkening over time. The spores are brown.
The leg of this oiler is from 5 to 11 cm high and with a diameter from 1.5 to 3 cm. There is a ring on it, which is formed when the cover ruptures. Above the ring the leg is white, and below it is brownish-violet. The ring itself is white on top and purple on the bottom.
The common butterwort grows from the end of July to the end of September, mainly in pine forests. Poisonous doubles No.
Oiler white
It grows in a small group from June to October, mainly under pine and cedar trees. With age, the shape of the cap changes: at the beginning it is convex, then becomes flat or with a slightly concave middle. The diameter of the cap is from 5 to 12 cm. The skin on the cap is smooth, slimy, light yellow in color, with purple spots that appear over time. The leg is first white-yellow, then slightly darkens, 3-8 cm high. There should be no ring on the leg. The flesh of these butternuts is white in the middle and yellowish above the spores, not particularly expressive in smell or taste. It is best to collect white butterflies when they are young, as this edible butterfly quickly rots with age.
Oiler grainy
An edible mushroom that is found often and in large quantities among thickets of young growth, on the edges, and near forest roads. Most often among pines, but often under spruce trees. Grows from June to November.
This mushroom has a cap with a diameter of 4-10 cm, the color and shape of which, like most butter mushrooms, changes with age. Young butterflies have a convex, red-colored hat, while older ones have a cushion-shaped, yellow-orange hat. The shurka is dry, shiny, but in damp weather it becomes slimy. It is easy to separate from the pulp. For this edible grainy oiler Characteristic is a light yellow leg with dark yellow, brown or brownish spots. Its height is from 4 to 8 cm, its diameter is 1-1.5 cm, its shape is cylindrical. Often, at the top of the leg, droplets of whitish liquid are visible, secreted by the pores, which, when dried, form an uneven surface and brown dots. There is no ring on the leg.
The flesh of the mushroom is yellowish, has a pleasant smell and nutty taste. The interesting thing is that these edible boletus do not darken when cut. Spore powder is yellow-brown.
Oiler yellow-brown
Other names for this mushroom are variegated butterfly, marsh mothball, sandy mothball, swamp moth, and variegated moth. Does it grow in several pieces or not very much? in large groups in pine forests, often together with heather.
This oiler has a cap from 5 to 14 cm in diameter. On young mushroom it is semicircular, but then becomes cushion-shaped. Typically, the color of the cap of young butterflies is olive, while that of adults is yellow with brown, orange, and reddish hues. The skin of the oiler is difficult to clean. Its surface is not slimy (like others); in young mushrooms it cracks into small scales. Initially, the surface of the cap is woolly, and as it grows, it becomes finely scaly.
The leg is cylindrical, with a diameter of 1.5-2 cm and a height of 3-10 cm. The flesh of the butterdish is light yellow, turns blue when cut, this is normal. The cut on the leg takes on the same shade.
If you break the mushroom, you will notice a metallic or pine smell.
Yellow-brown butterdish is very good when marinated.
Conditionally edible boletus
Such mushrooms include, for example, larch butterfly, gray butterfly, goat and yellowish butterfly, while others consider all these mushrooms to be edible. Let us clarify that these mushrooms can be eaten, but they must first be subjected to heat or other additional processing.
Larch oiler, description
This oil can often grows in symbiosis with larch, but it can also be located quite far from trees.
The mushroom cap of this species is bright yellow or bright orange, 3-15 cm in diameter, at first strongly convex and cone-shaped, and with growth it becomes flat and cushion-shaped.
The stem of the oiler is 4-10 cm high, often reticulated, the same color as the cap, having a light mucous ring that quickly disappears.
The flesh of the butterdish is dense, yellow in color, darkening when cut. The smell and taste of this mushroom are pleasant. The pores are thin, lemon-yellow, darkening over time.
Mushroom Mullein
Other names: lattice mushroom, goat mushroom, cow mushroom. This mushroom grows under pine trees in damp forests and swamps, often next to the yellow-brown oiler. The mullein season is from July to November; these mushrooms are found singly or in groups.
This is an orange-brown or rusty-brown mushroom, not very big size and with a sour taste. The cap is typical for boletus - first convex, then cushion-shaped, with a diameter of 3-11 cm. The skin is slimy, smooth, shiny, easily separated from the pulp.
The leg is 3-10 cm high and up to 2 cm thick. It is sometimes unnoticeable from under the hat, since it is the same color as the top. There is no ring on the leg. The pulp of the cow mushroom is elastic, yellowish with a brown tint. The flesh of the leg may be red-brown in color.
This edible variety Butter is great for pickling.
False boletus: photo and description
Some types of butter mushrooms are often confused with pepper mushrooms.
Pepper oiler
Other names: pepper flywheel, perchak. Unlike boletus, pepper mushroom belongs to the genus Chalciporus. False boletus grows from June to October, usually in small groups or separately.
Some experts attribute this mushroom to inedible, others consider it edible, but recommend eating it in small quantities. Unlike edible butter, this mushroom has a peppery, hot taste. It is used in the cuisines of different countries to add flavor and piquancy to dishes. With prolonged heat treatment and drying, the peppery taste of the mushroom disappears.
Perchak mushroom small size. Its cap has a diameter of up to 5 cm, it is convex, smooth, shiny. The height of the leg is 4-6 cm, with a thickness of 0.3-1 cm. It is slender, tapering downward. The color of the pepper buttercup is light brown or brown, but the flesh of the stem is yellow, slightly reddening when cut.
We would like to note that real boletus always has a spongy structure at the bottom of the cap.
Photos of oil
edible boletus
edible boletus
Cooking butter, recipes
Butter can be boiled, fried, stewed, baked, or made into soups. Mushrooms do not take long to cook – 15-20 minutes. You can add various spices and vegetables to them.
You can prepare butter for the winter: salt, pickle, freeze, dry.
Drying the mushroom is inconvenient only because the mushroom becomes thin and brittle. But the dried parts can be ground in a blender to obtain a fragrant mushroom powder that can be stored for a long time.
You can cook boletus mushrooms with the skin, but it becomes tough and gives off bitterness. When cooking, the color of the butter pulp, as a rule, does not change.
How to clean boletus
Before you start cooking boletus, their caps should be cleaned of the sticky mucous skin. Do not wash boletus before processing! Sticky caps will begin to stick to your hands, and the cleaning process will be long and difficult.
Try this way to easily remove the skin from a butter dish: clean the mushroom cap from debris, cut it vertically into two parts until the skin is peeled, and dilute it in different sides Halves of the cap and quickly pull the adhesive film - usually it will come off completely.
You can simply pick up the edge of the film with a knife and carefully remove it. In any case, cleaning boletus mushrooms is easier and goes faster with dry mushrooms.
Cleaning oil with boiling water
This can be done in two ways:
- Boil water in a medium saucepan. Throw the mushrooms into it for half a minute and then drain into a colander. After this procedure, the skin with the mushroom is easily removed;
- Pour water into the pan and wait until it boils. Place the mushrooms in a colander. Place the mushrooms in a colander over boiling water for half a minute. There is no need to put them in water - just hold them over the steam. The film can be removed quickly and easily with a knife.
Butternuts should not be soaked for a long time, as they strongly absorb water. The boletus should be washed under running water, placing it in a colander.
Fried butter with sour cream
- boletus – 2 kg;
- sour cream – 200 g;
- butter – 50 g;
- onion – 5 heads;
- salt;
- garlic cloves – 3 pcs.;
- nutmeg - a pinch.
Cut the pre-boiled mushrooms into pieces and place in a hot frying pan with oil. Frying the butter lasts 15 minutes, then you need to add the diced onion, stir and fry for another 10 minutes. Add salt, add diced garlic and nutmeg, simmer for 10 minutes.
Pour in sour cream, stir well and simmer over medium heat for 15 minutes. If you don’t like a large amount of sauce, then use 2 times less sour cream.
Now you know how to cook butter, fried with onions and sour cream, now all you have to do is try it.
Soup with butter
Fresh boletus mushroom soup with potatoes
- Water – 2.5 l;
- Fresh boletus – 400 grams;
- Potato tubers – 700 grams;
- Onion – 1 small head;
- Fresh herbs;
- Salt, pepper, bay leaf.
The recipe for fresh boletus soup includes pre-boiling the fruiting bodies in the above-mentioned manner. It must be said that for young mushrooms this process is not considered mandatory.
Making soup. Place the prepared mushrooms in a saucepan with water and put on medium heat, cook for 20 minutes. Meanwhile, peel and wash the potatoes, cut into small cubes. We also peel the onion and cut it as finely as possible.
After 20 minutes, place the potatoes in the pan and salt until desired taste. 10 minutes before readiness, add onions to the mushrooms and potatoes. Season the almost finished soup with a mixture of ground peppers and throw in a few bay leaves.
Remove from heat and let sit for 40 minutes. Serve, garnishing each serving with chopped herbs. Sour cream will be a very tasty addition to this dish.
I must say that the recipe mushroom soup fresh butter is highly valued among those who are on a diet, fasting, or for some reason do not eat animal products.
Freezing butter for the winter
You can freeze mushrooms with preliminary heat treatment and fresh ones. The second method is preferable, as it allows you to preserve the natural appearance and aroma of the butter. And you can cook any dish from such mushrooms. In the first case, we mean freezing already boiled and fried mushrooms, but, accordingly, the variation of dishes prepared from them is reduced.
In any case, mushrooms must be peeled before freezing. Small mushrooms are frozen whole, large ones are cut into “convenient” pieces.
Recipe for marinated butter
It’s not difficult to marinate boletus, but you need to know some of the features of this process. Let's stop at them. Small mushrooms should be marinated whole, cutting off only the very bottom part legs, mushrooms large sizes cut into several parts. And most importantly, the boletus is pre-boiled in salted water with the addition of citric acid or vinegar. For large specimens, the boiling time is 25-30 minutes, and for small ones – 15-20 minutes.
Marinated boletus with vinegar, cinnamon and cloves
- mushrooms – 2 kg;
- water – 1 l;
- vinegar – 100 g;
- salt – 1 tbsp. l.;
- sugar – 1.5 tbsp. l.;
- allspice – 8 peas;
- cinnamon – 1 tsp;
- cloves – 8 branches;
- bay leaf – 5 pcs.
Boil the mushrooms in salted water in advance, drain the liquid, let the mushrooms cool and cut into pieces. Dissolve sugar and salt in water, let it boil, add butter and boil for 15 minutes. Add all the spices and let simmer together with the mushrooms for 10 minutes over low heat. Remove the pan from the stove, let cool and distribute into sterilized jars along with the marinade.
Cover with plastic lids and take to a cool room or leave in the refrigerator. This method allows the product to be stored for up to 6 months.
Pickling butter with vinegar and garlic
- boletus – 1 kg;
- garlic – 5 cloves;
- vegetable oil – 4 tbsp. l.;
- vinegar - 4 tbsp. l.;
- white peppercorns – 5 pcs.;
- black peppercorns – 10 pcs.;
- bay leaf – 4 pcs.;
- water – 500 ml;
- sugar – 1 tbsp. l.;
- salt - to taste;
- turmeric - a pinch.
As mentioned earlier, the mushrooms should be boiled in salted water, drained and cut into pieces. Make the marinade: combine water, sugar and salt in a saucepan, put on the stove and boil.
Add mushrooms to boiling water, add vinegar, finely diced garlic and all the spices, stir well and let simmer for 15 minutes. Pour in vegetable oil, boil for 5 minutes and remove from heat.
Allow to cool completely, place in jars and fill with marinade. Cover with plastic lids and place in the refrigerator.
The recipe for pickling butter with vinegar and garlic has an unusual taste and is well suited as a side dish.
Marinade for butter
How to cook delicious marinade for mushrooms, based on this list of ingredients?
- 3.5 kg of peeled and boiled butter;
- 2 tbsp. l. table salt;
- 5 tbsp. l. acetic acid 9%;
- 3.5 tbsp. l. Sahara;
- 1.5 liters of purified water;
- 2 g cinnamon (optional);
- 1-2 sprigs of cloves;
- 5-8 peas of allspice;
- 4 bay leaves.
Place the water on high heat and let it boil.
We send all the spices from the list of products (except for vinegar), stir until the salt and sugar crystals are completely dissolved. After our marinade has boiled for about 5 minutes, pour vinegar into it and throw in the mushrooms. You need to cook the forest fruiting bodies until the marinade becomes transparent.
We distribute the mushrooms evenly among the prepared jars, roll them up or close them with tight nylon lids.
Calorie content of fresh butter
The calorie content of fresh butter is 19 kcal per 100 grams of product.
Butter also contains vitamins B, A, C, PP, microelements: zinc, copper, phosphorus, iodine, manganese, potassium, iron, as well as salts, monosaccharides and disaccharides.
Fresh boletus contains proteins, fiber, carbohydrates, minerals and fats. Butter proteins are similar in properties to animal proteins, which are rich in valuable amino acids. Young boletus mushrooms contain larger number proteins than the old ones.
Canning butter, video
One of the most common mushrooms in forests is boletus. They are one of the first to please the eye of foresters, they are concentrated in one place and are able to grow in almost any terrain, which makes collecting them easy, quick and fun.
How do they look
There are about 50 varieties of boletus, which are united by main feature- shiny, slippery oily cap. Thanks to her, the mushroom got its name: Maslyuk or Maslenik. Also among their distinctive features is a ring-skirt on a long leg.
The most popular are the following edible species oily:
- Early or grainy oiler
- Late or ordinary
- Larch oiler
However experienced mushroom pickers also welcome others, less known, but delicious views types of butterflies: white, swamp, yellow-brown, American or gray.
Grainy early oiler
The surface of the short stem of this oiler has grainy formations and no skirt, so it is not difficult to distinguish it from its peers.
Is different early mushroom somewhat flattened cap and orange, brown and brick colored skin. Is frequent guest in foresters' baskets, as it has a very pleasant taste.
Late and ordinary
This oiler is also called autumn, yellow and present. It can be eaten, but with caution, as it can cause allergic reactions.
Late boletus is distinguished by a convex glossy cap of chocolate color with a purple tint and an average diameter of 10 cm. The pulp is dense, light color, which does not change when cut.
The tubular layer does not exceed one and a half centimeters and has a color from white to yellow, depending on the age of the mushroom. Small pores are highlighted with a noticeable lemon tint.
Specific ordinary oiler and a ten-centimeter leg, dense, cylindrical and white-yellow.
Larch oiler
The oil can, found only at the roots of larch, is also edible, although it does not have a pronounced taste.
This mushroom can be recognized not only by its neighbors with needles, but also by its intense yellow cap, lemon or olive tubular layer and slightly curved “pin” stem.
Where to find boletus
Butterflies prefer sunny forest edges among pine trees or sandy soils strewn with pine needles. This unpretentiousness has led to their widespread growth in Europe, Asia, America and Australia.
They often prefer to be neighbors with porcini mushrooms, honey mushrooms, greenfinches and chanterelles. Mushrooms are not found in places with abundant moss, lichen and blueberry thickets.
Butter mushrooms are also famous for their “yield”, as they grow in families: several mushrooms in one place.
Maslenitsa season
In the forests you can find ripe boletus from mid-June to the end of October, although when preserved warm temperature The collection period may extend for another month. However, the granular species in some regions is suitable for food as early as May.
What are boletus rich in?
Vitamins A, C, B, PP, iodine, manganese, zinc, lecithin, iron, copper, phosphorus - all this is contained in boletus and is of great benefit to the human body.
Thus, the oiler is actively used as dietary product, for the prevention of colds and flu, relieving headaches, normalizing metabolic processes, eliminating stress and much more.
Choose edible ones
After looking at even one photo of mushrooms from the genus boletus, you can no longer make a mistake “at the exam” in the forest. However, you should be careful, as often under oily caps you come across inedible or too tasteless mushrooms.
For example, a false butterdish can have a bad effect on health, which can be recognized by the lamellar bottom of the cap, a yellowing cut and a gray tint.
Also, you should not put mushrooms in the basket that turn blue after contact with a knife and have darkish caps.
Butter can be boiled and steamed, fried and salted, dried and baked. Some recommend not salting them, others recommend eating them mainly with potatoes, and still others recommend pre-soaking them.
How to prepare them is everyone’s business, and it is better to decide it by having fresh and aromatic butter on the table.