It looks like an oil can and turns blue when cut. Is it possible to get poisoned by oils? What reasons? Symptoms of pickled mushroom poisoning
Butterflies are difficult to confuse with others, even related fungi. The fact is that the name of these gifts of the forest speaks for itself: all varieties of butterweed have a very slimy skin, as if covered with vegetable oil.
In this article, you can get acquainted with the most common types of boletus mushrooms (common, granular, larch and others), see what boletus mushrooms look like in the photo, and learn how to distinguish boletus mushrooms from their doubles.
What do boletus mushrooms look like: photo and description of the species
Cap of the common oiler (Suillus luteus) (diameter 4-16 cm): from brown-chocolate to gray-olive or yellow-brown. U young mushroom has the shape of a hemisphere, which then changes to almost prostrate. The edges are sometimes raised. The slimy skin is easily separated from the pulp.
Pay attention to the photo of this type of butter: the stem (height 4-12 cm) is usually lighter than the cap, often with a dirty yellow tint. Solid and fibrous, cylindrical in shape and has a white membranous ring.
Tubular layer: the pores are small and round, light yellow or whitish.
The flesh of boletus mushrooms is juicy, from brownish at the base to light yellow at the top and brownish under the cap itself.
Common boletus is often damaged by worms and other pests. The number of mushrooms unsuitable for consumption in one area can reach 80%.
When it grows: from mid-September to the end of October in Europe, in Mexico and on the islands located next to it.
Where can I find: on sandy soil of all types of forests, especially near pine, birch and oak trees. It can often be found in clearings or meadows open to light, less often in mountainous and rocky areas. Common boletus often grows next to greenfinches, honey mushrooms, chanterelles and noble boletaceae.
Eating: in almost any form, provided that the skin is removed from the cap. By protein content common boletus ahead of porcini mushrooms. People prone to allergic reactions should consume boletus with great caution, as these mushrooms can be a strong allergen.
In the form of a decoction for the treatment of gout.
Other names: autumn oiler, late oiler, yellow oiler, real oiler.
Yellow-brown variety of boletus and their photos
Cap of yellow-brown butterfly (Suillus variegatus) (diameter 5-12 cm): brown, olive, yellow or dirty orange, sometimes with fibrous scales. The semicircular shape changes over time to almost flat. The skin comes off only with pieces of pulp.
Leg (height 4-11 cm): lemon to orange, thick and smooth, cylindrical in shape.
As you can see in the photo of yellow-brown butternuts, their flesh is orange or yellow; when cut and when exposed to air, it acquires a blue or purple color. Young yellow-brown butterflies have a pine-coniferous smell and taste. Old mushrooms have a metallic taste.
Doubles: are missing.
When it grows: from mid-July to early October in temperate countries of both hemispheres.
Where can I find: on sandy and relatively dry soils of coniferous or mixed forests. Usually adjacent to pine trees.
Eating: in almost any form. No pre-treatment required.
does not apply.
Other names: pied, swamp butterfly, motley oiler, marsh oiler, sandy oiler. All these names clearly demonstrate what the butterdish looks like - this mushroom is bright, often with an abundance of yellow shades.
Grainy oiler and photo of the view
The cap of this type of oiler (diameter 4-14 cm): ocher, brownish or dark yellow, slightly convex or flat. The cap of Suillus granulatus is slightly sticky or oily to the touch; the skin is easily removed. According to its description, the granular oiler is similar to the yellow-brown variety, but has a more faded color.
This type of butterfish has a solid, dense cylindrical stem, without a ring. Its height ranges from 3 to 10 cm. The leg is much lighter than the cap - white or yellowish.
Pay attention to the photo of the grainy oiler: its tubular layer is covered with small and large, slightly yellowish pores.
Pulp: fleshy, light brown in color, which does not change when cut.
Doubles: cedar boletus (Suillus plorans) and unringed (Suillus collinitus). But cedar trees grow exclusively under five-needled pines (that is, those that have five needles in a bunch) - Siberian and Japanese white, and the cap of the unringed ones is darker, and besides, there is a pinkish coating at the very base of their legs.
When it grows: from mid-June to early November in countries of the Eurasian continent with a temperate climate.
Where can I find: grainy oiler grows on sandy soils and in illuminated areas of young coniferous forests.
Eating: in almost any form, provided that the skin is removed from the cap - it will be easier to remove it if you first hold the mushroom for several minutes in boiling water.
Use in folk medicine: does not apply.
Other names: early oiler, summer oiler.
Larch oiler: photo and description
Cap of larch oiler (Suillus grevillei) (diameter 1.5-3 cm): from yellow and lemon-gold to brown or brown. In young mushrooms it is slightly convex, then changes shape to almost prostrate. It feels a little sticky to the touch, with no cracks or bumps. The peel is removed only with pieces of pulp.
Leg (height 3-13 cm): thick and solid, cylindrical or club-shaped. The color is usually almost the same as the cap. There is a lemon-colored ring.
If you look closely at the photo of a larch oil can, you will notice round yellow pores on the tubular layer, which darken with gentle pressure.
Pulp: juicy and fibrous. The brown or light yellow color does not change when broken or exposed to air.
Doubles: rare gray boletus(Suillus aeruginascens) And rusty red(Suillus tridentinus). U gray oil duller caps and legs, and rusty red ones grow only in Western Siberia and have fibrous scales on the cap.
When it grows: from the beginning of July to the end of September throughout almost the entire territory of Russia (except southern regions), as well as in Europe and North America.
Look at the photo of the butterfly mushroom in natural environment habitat - it can most often be found next to larches.
Eating: in almost any form, subject to prior boiling and removal of the skin. This mushroom is especially tasty when marinated.
Use in folk medicine (the data is not confirmed and has not undergone clinical studies!): How good remedy for the treatment of gout.
White oiler: photos and doubles
hat white oiler(diameter 6-15 cm): in very humid weather it can turn olive. Convex in shape, in old mushrooms it is almost flat. Smooth to the touch, without wrinkles or cracks, slightly slippery. The skin is easily removed. The edges are yellowish or gray tint. Leg (height 4-11 cm): white, cylindrical, without a ring.
As you can see in the photo of the white oiler, the cap is always solid, without hollow areas, and sometimes strongly curved. Adult mushrooms often have lilac or brown warts.
Photo and description of the pulp of this species is similar to the yellow-brown variety: it is just as dense, yellowish, and turns red when broken and exposed to air. It does not have a pronounced smell or taste, so the mushroom is considered low quality.
Twins oiler white: boletus (Leccinum holopus), pine boletus (Suillus plorans) and Siberian boletus (Suillus sibiricus). All three mushrooms are similar in appearance to the white buttercup only when young. Subsequently, the cap of the boletus acquires a greenish tint, while that of the boletus is darker.
When it grows: from the beginning of August to the end of September in Siberia and on Far East, in China, North America and European countries bordering the Alps.
Where can I find: in conifers and mixed forests, usually next to pine and cedar trees.
Eating: in salted and pickled form. Only young mushrooms are used in cooking, which should be processed no later than 3-4 hours after collection.
Use in folk medicine: does not apply.
Other names: the oiler is pale, the oiler is soft.
Kira Stoletova
For many healthy mushrooms has a poisonous or inedible counterpart. False oiler is one such type. Any person needs to be able to distinguish a double from a real mushroom, especially since false boletus common in local forests.
Description of species
The oiler got its name from its always moist, oily cap. The butterdish has its own double, so you need to know what false butterdishes are and how to distinguish them from the real one.
Spruce weed
The false (empty) buttercup mushroom is not poisonous. Mushrooms such as false boletus are also called spruce moths.
The cap is covered with a mucous film, as in the real species. Spruce weed is a type of butterfly that differs from a real mushroom in that it belongs to lamellar types, and boletus - to tubular. This species is not dangerous; it is often taken for salting. Mild weed poisoning occurs in people suffering from chronic diseases digestive organs.
The hat will not help distinguish these species, so they look at the fruiting body. A real oiler has a tubular layer of light-colored yellow color, in wet moths it is lamellar, whitish, and darkens with age. The inedible twin has a cylindrical stem that tapers downward. At the base it is always yellow. The color of the stem of this specimen matches the cap and the entire fruiting body.
Pepper moss
It is not poisonous; it got its name for its pungent, spicy taste. Found in dry coniferous and birch forests. Outwardly it looks like real boletus. If you look closely, the differences become noticeable:
- the surface of the cap is dry, velvety, without mucous membrane;
- the leg is not whitish-grayish as in the real species, but is painted in bright reddish tones;
- on back side caps are missing light film.
The fruit body has a pleasant taste. With appropriate cooking, the pulp is quite edible.
It is difficult to distinguish false boletus from a photo; it is better to know exactly what they look like.
Contraindications
Poisoning with false boletus does not threaten human life. Upset usually occurs digestive processes, but sometimes there are more complex problems. False fruiting bodies are heavy food and not everyone can add them to their diet. Even real boletus causes an unexpected reaction in the body in some people. If a person has digestive problems, it is better for him to refuse mushroom dishes or resort to them in rare cases.
Mushroom pulp is extremely allergenic. IN natural conditions substances that are foreign to our body accumulate in it. The hypersensitive body of allergy sufferers reacts to them instantly. Such people can buy mushroom delicacies in supermarkets. They are grown in artificial conditions and their composition is not so dangerous.
Application
Fruiting bodies have long been used by people for a variety of needs. Now there is renewed interest in them. A science arose - fungotherapy. Scientists have become seriously interested in the opportunities that can be extracted from the mushroom kingdom for breakthroughs in medical and pharmaceutical science.
In cooking
False boletus is a lower grade mushroom species. But they are also valued for their taste and nutritional properties. After undergoing appropriate processing, false boletus mushrooms become safe and acquire a pleasant rich taste. Only after this, mushrooms are used to prepare culinary dishes: they are fried, boiled in soups, and made into fillings for baked goods.
Spruce weed is used as food after heat treatment. It is necessary to remove the mucous film from her cap and rinse thoroughly. Many gourmets fry the mushroom without boiling it first. In our country, spruce moth is considered a third-rate species. In European countries it is well known and is a popular delicacy.
Moss mushrooms are also edible if boiled before cooking. They are salted, pickled, and various dishes are prepared from them. Before salting, moss mushrooms are doused with boiling water and then dipped into boiling liquid. This way, the mushroom pulp will not turn black during cooking and will retain its appetizing appearance.
In medicine
Many false species used in folk medicine. They are used in pharmaceutical industry for getting medicines. The spectrum of their action is wide - from antiviral, antibacterial to antitumor. Mushroom pulp contains a powerful anti-cancer substance that is stronger than all known natural compounds.
If you remove the mucous film from the cap of the mucus and apply it to the wound, the healing process will significantly speed up. Mushroom pulp tincture strengthens the immune system, memory, improves blood composition, eliminates headaches and nervous disorders.
Moss fly contains rare enzymes, essential oils, facilitating and accelerating the digestion of food. This type significantly improves performance digestive tract. It also has diuretic and anti-inflammatory properties, and contains large amounts of vitamin D. Such characteristics make moss mushroom beneficial for the kidneys. Regular use mushroom pulp regulates the functions of the paired organ and prevents the development of pathologies.
In cosmetology
These fish are used in the manufacture of cosmetics. The substances contained in them amazingly affect the skin and the body as a whole. Mushroom cosmetics not only provide daily appearance care, but also solve more complex problems.
How not to collect false claims
Granular oiler (Suillus granulatus), also known as summer
Growing methods
Moss mushroom can also be grown on personal plots. Two methods are used for this. The first is to sow mushroom spores into the soil. To do this, break several fruiting bodies into small pieces and place them in prepared soil.
The second method is more labor-intensive. It is necessary to move a piece of soil along with the mycelium from the forest. A stump or log is also carried. Holes are drilled in them and mycelium is placed there. To obtain a harvest, mushroom areas need frequent watering.
Conclusion
Conditionally edible species demand to themselves a lot of attention and caution. Their name and detailed description found in mushroom reference books and encyclopedias. Despite the contraindications, these mushrooms also have beneficial properties.
The oiler is familiar to many mushroom hunting enthusiasts. It can be found in any forest in Russia, the main thing is to distinguish edible mushroom from inedible.
Tubular butterflies belong to the Boletaceae family.
Tubular boletus belongs to the Boletaceae family. Suillus luteus or common oiler belongs to the genus Suillus. It is native to Eurasia, distributed from British Isles to Korea, is now being widely introduced into the territory of North and South America, South Africa, Australia and New Zealand. The brown cap of the mushroom in humid conditions has a characteristic mucous membrane.
The top has a rusty chestnut or dark olive tint. The diameter of the cap is 4-10 cm, rarely reaching 13 cm. Its shape is conical, slightly flattened. The mushroom is slippery to the touch Bare, smooth and glossy, even when dry, its slippery shell is easy to peel off. The tiny circular pores of the tubes are initially light yellow but mature to a dark yellow color. They are very easy to clean.
The pores on the underside of the cap are tiny, their depth is about 3-7 mm. An ordinary representative has a ring on the stem. Its upper side is whitish, and its lower side is characteristically dark brown to purple. This species is one of the few members of the genus Suillus that have such a ring. Above the ring there are pigmented cells; below the ring the stalk is beige, sometimes mucous. In humid conditions the ring has a gelatinous texture . The white flesh does not discolor when damaged and is soft in texture, especially in mature specimens. The length of the leg is about 8 cm.
Where to collect boletus (video)
When and where do boletus mushrooms grow?
Mushrooms appear in coniferous forests in its native range, and on pine plantations in countries where it has become naturalized. It shapes symbiotic associations with living trees, enveloping the underground roots of trees with tissue sheaths.
Oiler produces spore-bearing, water-bearing fruiting bodies, often in large numbers, above ground in summer and fall. The mushroom picking season is in mid-summer and also in September.
Composition and benefits are oily
Suillus luteus is an edible mushroom. Although some authors consider it among the low quality species. In their opinion, it is inferior to ubiquitous species such as white pine. A member of the boletaceae is considered a delicacy in Slavic cultures (known as maslyata in Russian or maślaki in Polish, translated as "oily").
Mushrooms corresponding to Suillus luteus are exported from Chile to Italy and, since the 1970s, to America. Based on samples collected from Chile, boletaceae contain (as a percentage of dry weight) 20% protein, 57% carbohydrates, 6% fat and 6% ash.
The oiler has a ring on the stem
The common oiler is edible, although not as highly prized as other boletaceae, and is commonly used to make soups, stews, or fried foods.Slippery oilseeds do not keep well after harvesting and are not suitable for drying., since they contain a large number of water. They are suitable for frying or preparing stews and soups, including those with the addition of other types. It has a pleasant taste and does not have a specific aroma.
Powdered S. Luteus is sometimes added to the more expensive powder from porcini mushroom. This scam is difficult to spot, since you have to arm yourself with a microscope.
Butter is a low-calorie, zero-fat, low-sodium food that promotes weight loss and blood sugar regulation.
Possible harm oil
People have reported that consuming the mushroom in large quantities caused stomach upset. It is suggested that removing the mucous, sticky brown skin or yellow pores may reduce the disorder. Some people note a bitter aftertaste after them, especially if they consume large quantities.
However, the mucous membrane can cause dyspepsia if not removed before eating. The mushroom causes allergic reactions in some people.
What does a false oiler look like?
In the forests you can see specimens similar to boletus. Poisonous representative with a purple hat. Lemon-colored pulp. The cap of the false mushroom is yellow and slippery, and its pores on the underside turn brown when pressed. The false representative has a purple ring that dries out and becomes invisible.
The lamellar layer below is lighter than that of the real representative.
Edible varieties of boletus
Except ordinary type There are several more edible representatives of the boletus.
White oiler (Suillus placidus)
It lives in both coniferous and mixed species, and is found under young pine trees. Young mushrooms with a spherical cap. The shade of mushroom is milky. The film peels off well from the surface. The ring is missing.
Granular oiler (Suillus granulatus)
Grows under young trees, in clearings and forest edges. Brown cap with mucous membrane. The young mushroom has a cushion-shaped cap. The ring is missing. At the top of the stem the texture resembles grains.
Swamp oiler, yellowish oiler (Suillus flavidus)
Lives in swampy forests. Hiding in the moss, pieces of caps are visible from above. There is an elevation on the cap. It has a shade of green, the leg is thin in the same shades. There is a noticeable white ring on the top. The pulp of this species is lemon-colored.
Bellini oiler (Suillus bellinii)
Lives in coniferous forests. The semicircular cap becomes depressed with age. Its color includes all shades of brown. The leg is massive and short, white. It's sticky and doesn't have a ring. The species is of interest to culinary experts, as it has a strong aroma and taste.
Belted oiler (Suillus clintonianus)
A less common species that prefers deciduous forests and parks. Distributed throughout Eurasia and America. The color of the cap is a shade of brown. There is a two-layer ring on the leg. The pulp has a dark yellow tint. The leg is yellow, located above the ring. Cap color is dark brown with yellow spot in the middle. The legs are dark brown below.
Processing oil after collection
Only healthy mushrooms are chosen for cooking. It is advisable to process the mushrooms immediately after assembly. Butternuts release a lot of liquid when processed, so they are especially suitable for sauces. They are also fried chopped in butter, chopped bacon and parsley are added. Be sure to remove the slippery skin of the mushroom, this will save you from many side effects. They retain a light color during cooking if cleaned. Boletus mushrooms are also canned.
Preparing butter for the winter
Salted mushrooms
For the winter, the boletus can be closed and made into pickles.
- One kg of butter should be kept in cold water for about 6 hours.
- Pour a layer of salt into the jar, and then add dill, currant and raspberry leaves.
- We lay out a layer of butter, it should not be more than 6 cm. Each layer is sprinkled with salt. Everything is covered with bay leaves.
- Within a few days, the mushrooms will release their own juice.
The pickles will be ready in a month.
How to cook boletus (video)
Marinated mushrooms
- Sterilize jars and lids over steam for 10 minutes.
- Good canning will only work if the mushrooms are not wormy.
- We clean all the mushrooms, shorten the stems and remove the skin. Freshly picked mushrooms should be processed immediately.
- For 1 kg of mushrooms, use a glass of water and a teaspoon of salt. Everything is cooked for half an hour. Water from the pan is poured into another container.
- The prepared mushrooms are placed in sterilized jars and seasonings are added to taste.
- Now we make the marinade, add 0.5 cups of water, a spoonful of salt and vinegar.
- Fill the jars with marinade.
- Now everything needs to be rolled up and closed.
Butterflies are mushrooms that are not distinguished by their sophistication, but are still used for cooking. The main thing is not to make a mistake, false mushrooms can be found quite often.
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Butterflies are included in the list of the most common types of edible mushrooms in 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 tubular view mushrooms, their 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: 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 comes off easily. 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 stem under the cap is 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 is the best place to pick 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 produces 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 places. You can search 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 have no effect on boletus, but heavy dew or warm rain has a positive 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.
- Mushroom harvesting should be done at a great distance from settlement And industrial enterprises. In a polluted environment, fruiting bodies, like sponges, absorb all toxins in the air.
- Oilseeds require immediate processing because they have a short shelf life.
- 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 amount 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:
- hat poisonous individual has a slight purple tint, and with inside has a bright yellow color;
- unlike the porous structure of a real oil can, 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 keeps fruiting body moisture, preventing drying. But exactly slippery surface creates processing difficulties.
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 begin 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:
- Cut the prepared raw materials into pieces.
- Throw mushrooms in cold water. Place the peeled whole onion there and keep on the fire after boiling for 7 minutes.
- Drain the water and rinse the mushrooms with running water using a sieve.
- Stir sugar (120 g) and salt (190 g) in 3 liters of boiled water.
- Add mushrooms to the solution and keep on fire for 15 minutes, skimming off the foam.
- Place a bay leaf in each prepared container.
- Distribute the mushrooms among the jars, mix the brine with vinegar essence and pour into the jars with mushrooms.
- Place the jars in a large container, fill it with water up to the hangers of the jars and sterilize for 20 minutes.
- Take out the containers and roll up the lids.
Prepared jars of mushrooms should be stored 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, butter is fried with various additives. The most popular way 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 on 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)
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 them distinctive features There is also a ring-skirt on a long leg.
The most popular edible types of butter:
- Early or grainy oiler
- Late or ordinary
- Larch oiler
However, experienced mushroom pickers also welcome other, less well-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
Butterfly prefers 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, it will be bad for your health false oiler, which can be recognized by the lamellar bottom of the cap, yellowing cut and 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.