What is the popular name for boletus? Boletus mushrooms: photos and descriptions of edible species, distinctive features of false boletus mushrooms

• Division: Basidiomycota (Basidiomycetes)
• Subdivision: Agaricomycotina (Agaricomycetes)
• Class: Agaricomycetes (Agaricomycetes)
• Subclass: Agaricomycetidae (Agaricomycetes)
• Order: Boletales
• Family: Suillaceae (Oilcans)
• Genus: Suillus (Oil Can)
• View: Suillus luteus (True oil can)

Other names for the mushroom:

Synonyms:

• Real oil can

• Common oiler

• Oil can yellow

• Late oiler

• Autumn oil can

• Boletus luteus
• Boletopsis lutea

- the scientific name of the most common species. The word luteus in the scientific name of the mushroom means "yellow".

Growth:
True butterwort grows on sandy soil from late May to November in coniferous forests. Fruiting bodies appear singly or most often in large groups.

External description

Hat:
The cap of the true Buttercup (Suillus luteus) reaches a diameter of up to 10 cm, convex, later almost flat with a tubercle in the middle, sometimes with upward-curved edges, chocolate-brown, sometimes with a purple tint. The skin is radially fibrous, very slimy and easily separated from the pulp. The tubes are initially pale yellow, later dark yellow, attached to the stalk, 6-14 mm long. The pores are small, pale yellow in young mushrooms, later bright yellow, brownish-yellow. The tubular layer adheres to the stalk, yellow, the pores are first whitish or pale yellow, then yellow or dark yellow, small, round.

Leg:
Cylindrical, solid, 35-110 mm high and 10-25 mm thick, lemon-yellow at the top, brownish and longitudinally fibrous at the bottom. The white membranous blanket, which initially connects the stem to the edge of the cap, leaves pieces on the stem in the form of a black-brown or purple ring. Above the ring the leg is mealy.

Pulp:
The cap is soft, juicy, the stem is slightly fibrous, initially whitish, later lemon-yellow, and rusty-brown at the base of the stem.

Spore powder:
Brown.

Disputes:
7-10 x 3-3.5 microns, ellipsoid-spindle-shaped, smooth, pale yellow.

Similarity

The real one is very similar to the Butterdish, which is distinguished by the absence of a ring on the stem. Similarities with poisonous mushrooms does not have.

Use

Real butterdish - An edible, tasty mushroom of the second category, in taste it is very close to porcini mushrooms. It is better to remove the skin from the cap before use. Used dried, fresh, pickled and salted. A very tasty and easily digestible mushroom. Used for preparing soups, sauces and side dishes for meat dishes. To be marinated.

Spreading

Optimal average daily temperature for fruiting, the butterdish is +15…+18°C, but the ordinary butterdish does not react much to temperature fluctuations. Fruit bodies usually appear 2-3 days after rain; heavy dew also stimulate fruiting. IN mountainous areas boletus can grow en masse around stones, this occurs due to moisture condensation on the surface of the stone. Fruiting stops at a temperature of -5°C on the soil surface, and after the top layer freezes by 2-3 cm, it does not resume. IN summer period(at the beginning of the season) boletus is often damaged by insect larvae, sometimes the proportion of “wormy” boletus unsuitable for food reaches 70-80%. In autumn, insect activity decreases sharply.

The true oiler is widespread in the Northern Hemisphere, prefers a moderately cold climate, but is also found in the subtropics, sometimes accidentally introduced by humans into tropical regions, where it forms local populations in artificial pine plantations.

In Russia, boletus is widespread in the European part, the North Caucasus, Siberia, Far East. Fruits often in large groups.

Season: June - October, in large numbers from September.

Features of the mushroom:
In terms of fat and carbohydrate content, boletus is superior. True oiler - One of the most common species, it ranks first in terms of productivity in coniferous forests.

Oiler (Suillus) is an edible mushroom that is popular among people for great taste and productivity. During the period of massive growth, many tiny butterflies appear. They are sometimes collected while kneeling. Otherwise, it is difficult to see slippery coin-sized balls in the grass.

Late oiler, photo from Wikipedia

The oiler has a characteristic shiny surface with a sticky cap skin. The light film on back side The hats of the young ones are oily. During rainy weather the skin is “snotty.” The species of the butterdish and its growth conditions affect the color of the cap, stem and other characteristics of the mushroom.

Butterflies grow in waves. The beginning of the first wave occurs at the time when the rye begins to ear. Spike mushrooms appear: not only mushrooms, but also boletus mushrooms. The mushrooms pour out and disappear instantly, as if the Master of the forest gave them a command. I found confirmation of my observations from V.A. Soloukhina. On a warm June day, he and his wife managed in a short time to collect twelve buckets of strong butternuts growing in a pine forest not far from the village. We could have taken more, but we still had to drive the car to take the mushrooms home.

Not for the sake of mushrooms, but for the sake of curiosity, two days later we visited our pine trees and were amazed. It’s as if everything we saw two days ago we dreamed or happened in fairy tale. Even if we had wanted to, we would not have taken a single mushroom from the pine trees now. The forest was clear of mushrooms. A fresh person would never have believed that just two days ago... Yes, we ourselves somehow couldn’t believe it, but at home we had clear evidence of this little mushroom miracle (V.A. Soloukhin “The Third Hunt”).

Types of butter

Mushroom pickers usually know only a few types of mushrooms. In the genus Suillus, which belongs to the family Boletovye (Boletaceae), there are about 50 species. The most famous of them are three types.

Late oiler (real, ordinary, yellow)

(Suillus luteus) is also called real, ordinary, yellow. In Central Russian forests this is the most common species. The name of the mushroom can be misleading, since the late oiler does not appear in late autumn, but from to. True, the time of mass collection actually occurs in autumn (in some years even in). Late oiler is a mushroom of pine forests. It can also be found in places where, in addition to pines, there are other coniferous trees.

Late butterwort is very productive, it grows in large groups. This mushroom is prepared fresh (fried, boiled, stewed), dried, salted and pickled.

Hat. The shape of the mucous cap (up to 12 cm in diameter) in young fungi is cushion-convex and hemispherical. In adults it is wide-conical. Its edges are down. The surface color of the cap is chestnut brown, red-brown or dark brown. The tubular layer is golden yellow or lemon yellow in color. Old mushrooms develop an olive tint.

Cap flesh. The color of the thick pulp is white or yellowish. She has nice smell and a slightly sour taste.

Leg. The height of the solid cylindrical stem of the late butterdish is up to 10 cm, thickness - up to 2 (3) cm. In adult mushrooms it has a white or grayish-violet ring. Above it the color of the leg is white, below it is brownish.

Summer oiler, grainy

Summer oiler, grainy (Suillus granulatus) is also productive. It is suitable for fresh use (it is fried, boiled and stewed), drying, salting and pickling. The mushroom is collected in the summer (June) in coniferous forests, where there are many pine trees. Some summer boletus appear from the end.

Hat. The shape of the mucous cap (up to 10 cm in diameter) is convex in young mushrooms, and flat in adults. The skin color ranges from yellowish-brown to ocher-brown. The tubular layer is yellow or light yellow.

Cap flesh. The color of the thick pulp is yellowish-white. It has a pleasant taste and smell.

Leg. The height of the solid cylindrical leg is up to 8 cm, thickness is up to 2 cm. The color is yellowish. The leg has a granular surface (hence the name of the species). There is no ring on the leg, which is a distinctive feature of the species. Small watery drops protrude from the upper part of the stem.

(Suillus grevillei) is more common in places where larches and cedar pines grow. This type of butter dish is fried, boiled, dried and pickled. This type It is considered very healthy, almost a medicine for people suffering from arthritis.

Hat. In the larch butterfly, the cap (up to 10, less often up to 14 cm in diameter) changes its shape depending on the stage of growth of the fungus (from convex to flat). The mucous skin is yellow-orange or yellowish-brown. The tubular layer of young and strong mushrooms is yellow; as the butterdish ages, it becomes olive-brown.

Cap flesh. The color of the pulp is white or yellowish. When cut, the tissue may acquire a brownish tint.

Leg. The height of the leg is up to 10 (12) cm, thickness is up to 1.5 cm. It has a cylindrical shape, solid. The color of the leg is from golden yellow to light brownish above the ring. Below the ring a reddish and reddish-brown tint appears. On the stem of young mushrooms there is a white or yellowish hanging ring. As the mushroom matures, it becomes less noticeable and almost completely disappears in older mushrooms.

Larch oiler, photo from Wikipedia

Less well known among us are oiler white (Suillus placidus), cedar oiler (Suillus plorans) And Siberian oiler (Suillus sibiricus). Eat swamp oiler, or yellowish (Suillus flavidus), mushroom of category IV. Another view oiler yellow-brown, aka motley (Suillus variegatus), very similar to the mushroom, it is considered a mushroom with a mediocre taste. American oiler (Suillus americanus) is an edible mushroom that grows in Chukotka and in the thickets of dwarf cedar.

Oiler yellow-brown, photo from Wikipedia

In our area under the larch tree it grows every two years larch gray oiler (Suillus aeruginascens). It is also called oil can turning blue. It has a hemispherical cap (up to 12 cm in diameter), which becomes almost flat as the mushroom grows. The surface of the cap is mucous, light gray-brown in color. Old mushrooms have a pale cap that is dirty gray in color. There are few mushrooms, they are very different from those standard butter mushrooms that we find in the forest. Gray larch butterfly is an edible mushroom of category III. It is this species that I would classify as twin mushrooms, since there is a lot of incorrect information about the toxicity of larch gray oiler.

Delicious boletus and their inedible counterparts

Does the butter dish have inedible or poisonous doubles? Common types of butter - delicious mushrooms. They have a characteristic cap. Only the yellow-brown buttercup, whose flesh turns slightly blue when cut, can disappoint gourmets due to its mediocre taste. Some Western reference books define it as inedible (but not poisonous!). Siberian oiler is also considered a non-toxic, inedible mushroom.

There are no poisonous butterflies in our forests. But to confuse a delicious butter dish with pepper mushroom (Suillus piperatus) quite possible. This mushroom is called: pepper oiler. It contains bitterness, but is not poisonous. Mushroom pickers who put pepper butter in the basket say in their defense that the bitter taste is greatly reduced when cooked for 15 minutes. After this, the mushroom is fried along with other mushrooms. Pepper oil grows not only next to pine trees, but also in spruce and deciduous forests.

In which forests do boletus grow?

Autumn and summer butterwort grow where there are pine trees. Especially the young ones. Mycologists have noticed that those pine trees that have two needles in each bunch are more suitable for it. Indeed, boletus often appears under the pine trees growing on our site.

Butterflies do not like strong shading, so they are less common in overgrown forests. There is a better chance of collecting a basket of strong boletus in thinned out pine plantings, on the edges of pine forests, on the sides of forest roads, and even on old fire pits. If the oil can grew under another tree, then there is probably a pine tree somewhere nearby.

People noticed that butterflies almost never occur in those pine forests where the ground is covered with white moss. They are not looked for in pine forests with blueberries.

Wormy boletus are common. Not only big and old, but also very tiny.

How to prepare boletus for future use?

Butterflies have a sticky skin that can be easily removed. When cleaning mushrooms, it must be removed. After this, your fingers become black and can be difficult to wash. A slice of fresh lemon, which is used to wipe the skin of your hands, helps a lot. I saw how they fried butter in one village. There they rinsed the mushrooms, cut them into several parts and threw away the wormy ones. After that, they began to fry the mushrooms along with the skin. Since then, I also don’t always remove the skin from butter caps.

Connoisseurs believe that the butter dish is suitable for frying, drying and pickling. But you shouldn’t salt this mushroom. However, in cookbooks you can find recipes for pickling butter. The best ones for preparations are strong boletus; their caps are no larger than a ring, which is formed if you connect the thumb and index fingers of one hand.

Marinated boletus

Marinated boletus is very tasty. Small mushrooms are specially selected, for example, the size of a three-kopeck coin. They are marinated whole. Marinated boletus is difficult to pick with a fork. This is “aerobatics”, the result of the skill of a mushroom picker and cook. More often you have to cook not tiny, but different sized boletus, which you managed to collect in the forest.

First of all, the boletus is cleaned, the film and skin are removed from the caps. It is believed that it gives bitterness. Butter caps are cut in half or into several parts. For medium-sized mushrooms, it is better to separate the stem. After this, the mushrooms are washed and boiled in water, which has previously been slightly salted and acidified with 9% table vinegar. The foam must be removed. After about fifteen minutes, the boletus will begin to sink to the bottom. The cooking is stopped. The mushrooms are drained in a colander, cooled, placed in glass jars, garlic cloves are added and the marinade is poured over.

The marinade is very easy to prepare. To do this, dissolve 4 tablespoons of salt, 2 tablespoons of sugar in one liter of boiling water, add spices (bay leaf, cloves, allspice, cinnamon or ready-made seasoning for pickling mushrooms), increase the gas and boil the liquid for several minutes. After this, remove the pan from the stove and pour 3 - 4 tablespoons of 9% vinegar into the marinade. The butter is poured with the cooled marinade. It should cover all the mushrooms. Vegetable oil is poured on top to prevent mold. It is safer to use nylon (plastic) lids and keep the jars in the refrigerator. Jars with metal lids are stored in a cool place, such as a refrigerator. They must be opened before the New Year. The shorter the shelf life, the less chance of contracting botulism.

Canned fried butternut squash

V.A. Soloukhin, an excellent writer, nature connoisseur and mushroom picker, described interesting way preserved fried butter. He learned this recipe from M.I. Tvardovskaya.

The method turned out to be extremely simple. Well-fried mushrooms without onions and without any spices are placed tightly in a glass jar and poured with melted butter. The oil will harden, and this is what preservation is all about. Well, of course, it’s better to keep it in a cool place. This method, it turns out, is ancient, came from manorial estates, such as the Larinsky one, where they lived exclusively on their own supplies (V.A. Soloukhin “The Third Hunt”).

Mushroom cutlets

This is a very tasty and filling meal. The pulp of butter is suitable for preparing cutlets using mushrooms instead of meat. First, the butter is boiled for ten minutes. Then the water is poured into another bowl and white bread is soaked in it. Minced meat is made from mushrooms, soaked bread and onions, passing everything through a meat grinder. Add eggs, flour (if necessary) and salt (to taste) to the minced meat. It is advisable to add finely chopped parsley or other herbs. Cutlets are formed from minced meat, rolled in breadcrumbs and fried on vegetable oil under the lid. The ratio of products may vary.

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The oil can got its name because of its slippery cap and characteristic mucus, which sometimes appears on the cap in large drops.

The oiler belongs to the category edible mushrooms and occurs in the summer.

This is a representative of the Agaricomycetes class of the Boletaceae family.

Characteristic

Externally, false boletus is very similar to real ones. The main difference is the color. Real mushrooms are colored in rich shades of purple and yellow, while false mushrooms are brown and gray.

Mushroom dimensions

Butterfly is a small mushroom. Its average size is 10-15 cm. A large dark cap is connected to an oblong stem. There are both small and large views. The largest oil dish is 20 cm in diameter.

hat

The oiler cap is smooth. There are flat and convex shapes. The surface of the entire cap is covered with mucus, which is why it acquires a shiny surface. The color of the cap can vary from dark purple to light brown. In diameter, on average, it does not grow more than 12-15 cm.

Pulp

The pulp of the oil can is soft. With age, it can change its color from white to yellow. There are species with gray flesh. When cut, the color may change to red or blue.

Leg

The leg is oiled solid. The size of this part of the mushroom can reach 10-15 cm. Thickness is 2-3 cm. The stem feels smooth or grainy to the touch. There are species with a “skirt”. Color can vary from white to grayish and brown. In some species, the leg has several colors: white at the top, brown at the bottom.

Most often, boletus can be found in the temperate zone of the Northern Hemisphere. Despite this, boletus is found all over the world, but in smaller quantities. Butterfly is one of the rare types of mushrooms that can be found in Africa and Australia.

Butterflies prefer coniferous forests and are in excellent symbiosis with spruce and pine. These mushrooms can be found in the coniferous forests of Ukraine, Belarus and Russia. They survive well under needles and cones in winter time. But leaves and branches do not save them from the cold.

In deciduous forests it is difficult to find at least one oiler. These mushrooms prefer to grow under the crown of spruce rather than birch or oak, which is why they migrated to coniferous and mixed forests.

The oil harvest in the mixed forest is small. As mentioned above, this group of mushrooms survives only at the expense of coniferous trees, therefore the number of fruits is appropriate. The more pine trees there are in the forest, the more the harvest is harvested.

Also, boletus is found in sunny glades and meadows. In such places, mushrooms survive on long grass and direct sunlight.

This type of mushroom is often found under spruce and pine, rarely under deciduous trees. Butterflies do not like moisture very much, so they are not found in swamps and near lakes. Their favorite habitat is forests.

The oilcan mycelium bears fruit in early summer. If we talk about the oil harvest season, then it is the month of June. Mushroom time lasts two to three weeks. Next season is coming to an end July - beginning September. A massive invasion of boletus begins in August. That's when they've had enough solar heat.

For a good harvest, oilseeds need a lot of sun. These mushrooms do not like moisture, so they can survive in deserts. Also, the viability of the oiler is not possible without light, so in the dark the mushrooms feel uncomfortable. Too much sun can dry out the pores of the fungus, while shade and clouds can slow down the development of the fruit.

Butterfly is an edible mushroom, but there are types of butterfly that are strictly prohibited to eat.

In order to distinguish a real butter dish from an inedible one, you should pay attention to its smell. Mucus should not have unpleasant odor. If it smells like fish or vinegar, then you should not eat such mushrooms.

In color, fake boletus has a brown cap with a dark stem. The flesh is soft and easy to bend. To the touch, the mushrooms are more watery, and the mucus is viscous and has a brown tint.

The best way to cook butter is to fry, stew or boil. These processes will not take more than 30 minutes. You can also salt or dry the butter, but this will take several weeks.

Types of butter

All types of oil are similar to each other, but have certain differences. Let's get acquainted with them now.

Late oiler

Late oiler is the most common species in Central Russian forests. This mushroom appears at the beginning of summer; October is considered the end of harvesting of this species. Late oilseed bears fruit most in August and September.

The hat of young representatives is spherical. Size – no more than 12 cm. With age, the shape changes to wide-conical. The color of the surface of the mushroom depends on the sun's rays - the more sun, the darker the flesh. The most common caps are chestnut-brown and red-brown. The stem of the later ones reaches 10 cm. With age, a darkish ring may appear. Above the “skirt” the color sharply turns into dark gray.

Summer oil can

Summer butter can is a type of butter that can be eaten raw. The harvest season for this mushroom is considered to be May and July. It bears fruit best under coniferous trees and grows in small groups.

The diameter of the cap does not exceed 10 cm. Its shape in young fruits is round, in old ones it is flat. The color can be either yellowish or brownish-brown. The flesh of the mushroom is also yellow. And the leg reaches 8 cm in length and 2 cm in width. There is no ring on the stem, but it is covered with mucus just like the cap.

Larch oil can

The larch butterfly prefers deciduous and cedar pines. It can be found both at the beginning of June and at the end of August. The harvest season for this species is all summer. It grows best in eastern Ukraine.

The deciduous oiler cap does not exceed 15 cm in diameter. It can change its shape depending on age - the older it is, the more rounded it is. Color – olive or yellowish-brown. The pulp is soft, with a yellowish tint. The leg can grow up to 12 cm, and the diameter is no more than 1.5 cm. The color of the leg can be either light brown or brown. The leg does not have a “skirt”, but instead there is a light yellow ring.

Similar species

Butterflies are often confused with chanterelles. The difference between these two groups of mushrooms is the color - boletus is darker with a round cap, and chanterelles are orangeish and flat.

Also, do not confuse edible boletus with inedible ones. U Not edible species the entire surface of the mushroom is covered with unpleasant mucus, after which the fingers begin to stick. When cut, the pulp does not change its color and can lie for a very long time in the same form as it was cut. In addition, the older the mushroom, the more difficult it is to distinguish it from the inedible, so it is better to simply not touch suspicious mushrooms.

Growing at home

It is not customary to grow butternuts at home. They cannot be planted in pots or jars. In order to get a good harvest of these mushrooms, you will need land planted with coniferous trees. If you do everything correctly, then within a few weeks the mycelium will begin to produce its first fruits.

First, you need to choose the right trees - they should be 10-15 years old. You don’t need to look for a whole forest—a few pines are enough. This choice is due to the fact that young trees take fewer microelements that are needed for good mushroom growth.

Before planting, you need to remove the top layer of soil up to 20 cm. Then you need to add wilted leaves and soil fertilized with humus. Pieces, and ideally whole mushrooms, are placed in this mixture. Boletus plants need to be watered rarely; it is best to ensure that they get enough sun. If a problem arises such as lack of solar heat, then you need to cut off tree branches.

Calorie content is oily

Butterflies are mushrooms that are ideal for weight loss. The table shows the calorie content of 100 grams of fresh butter.

• Butterflies are mushrooms that synthesize the largest amount of vitamin D.
• Butterflies grow towards the light. One could notice that this group of mushrooms is never straight - it is always tilted to the side. This happens precisely because of the “gravity of the sun.”
• Butterflies were specially sown on the territory of the Chernobyl Nuclear Power Plant in order to reduce the level of radiation. In tropical conditions, butterflies feed on ants and midges, dissolving them in their mucus.
• Butterflies are banned in many countries and are considered poisonous mushrooms in England and Germany.

Butterflies (lat. Suillus) are mushrooms that belong to the department Basidiomycetes, the class Agaricomycetes, the order Boletaceae, the oilcan family, the genus of oilers.

Butter mushrooms get their name from the shiny, sticky skin that covers the cap, making it appear as if the top of the mushroom is smeared with oil. In different countries, the name of this mushroom is associated precisely with the “buttery” appearance of its cap: in Belarus - Maslyuk, in Ukraine - Maslyuk, in the Czech Republic - Maslyak, in Germany - Buterpilz (butter mushroom), in England - “slippery Jack”.

Butter - description, appearance, photo. What do boletus look like?

hat

Butterflies are small and medium-sized mushrooms, some varieties are similar to moss mushrooms. The cap of young mushrooms has a hemispherical, sometimes conical shape. As it grows, it straightens and, as a rule, takes on a shape similar to a pillow. The largest diameter of the cap is 15 cm.

A feature of butter mushrooms that distinguishes them from other mushrooms is the thin film-like skin covering the cap: sticky and shiny. It can be slimy, constantly or only during wet weather, and in some species it is slightly velvety, subsequently cracking into small scales. The skin is usually easy to separate from the pulp. Its color varies from yellow, ocher tones to brown-chocolate and brown, sometimes with spots and color transitions. The color of the cap depends not only on the type of oiler, but also on the light and the type of forest in which it grows.

Hymenophore

The hymenophore (spore-bearing layer) is tubular. The tubes are mostly adherent, light yellow in color, becoming darker as the fungus ages. The mouths of the tubes, or pores, are generally round and small.

Pulp

The flesh of the butter is dense, but soft. Its color is whitish or yellowish; when cut, some species of oilseed may change: turn red or blue. The pulp does not smell at all or has a pleasant pine smell. Butterflies age very quickly. After 7-9 days, the flesh becomes flabby and dark. In addition, these fungi are often attacked by worms. Not only old, but also very young mushrooms that have just emerged from the ground are attacked by worms, of which one in fifteen is not wormy.

Leg

The leg of the butterfish is cylindrical in shape. Its average dimensions are: diameter from 1 to 3.5 cm and height from 4 to 10 cm. The color is whitish with a dark bottom or matches the color of the cap. It happens that a whitish liquid is released from the pores and solidifies in droplets on the stem, while its surface becomes granular.

Blanket and spore powder

Some varieties of butterweed have a blanket connecting them between the cap and the stem. When the mushroom grows, it breaks, leaving a ring on the stem. In this case, fragments of film may also remain at the ends of the cap. Spore powder oil has various shades yellow color.

Where do boletus grow?

Butterflies are mushrooms common in the Northern Hemisphere (Europe, Asia, Russia, North America). But some species are known in Africa and Australia. Basically, boletus grows under coniferous species trees, but some varieties can be found under birch and oak trees. Some mushrooms grow only next to one type of tree, while other varieties grow with various types conifers: pine, spruce, cedar, larch. Butterflies do not like dark forests. Most often they can be found on the edges, sides of forest paths and roads, in clearings, forest burnt areas, clearings, and thickets of young coniferous trees. These mushrooms are found both singly and in groups (small or large).

When do boletus grow?

Butterfly can be found in the forest from early summer to mid-autumn. It happens that some species appear even in April, but, generally, the first boletus can be collected in June. According to folk superstition, their appearance coincides with the flowering of pine trees. The second flow coincides with the July flowering of linden. And the third begins in August and lasts until October - November. Butterflies do not like cold; temperatures above 15°C are comfortable for them. In addition to warmth, they also need rain. A day or two after the rain they begin to appear on the surface. In autumn, boletus stops growing when the soil freezes 2-3 cm.

Types of boletus, description, names, photographs

Below is short description several varieties of butter.

Edible boletus, photo and description

• Oiler white (soft, pale)(lat.Suillus placidus )

Grows in small groups from June to November on the soil under pine and cedar trees. The shape of the cap changes with age: first convex, then flat or with a slightly concave middle. The diameter of the cap is from 5 to 12 cm. The skin covering the cap is smooth, slightly slimy, light yellow in color, with purple spots that appear over time. The tubes are initially whitish-yellow, later becoming darker. The leg is cylindrical or fusiform, 3-8 cm in height. The top of the leg is yellowish, the bottom is white, and as it ages it becomes covered with granular spots of brownish flowers. There is no ring on the leg. The flesh of the oiler is purple under the skin, white in the middle and yellowish above the spores, inexpressive in smell and taste. Only young ones are worth collecting: as they age, this edible butterdish quickly rots.

• Oiler granular (summer, early) (lat.Suillus granulatus )

An edible mushroom that is often found in large quantities. It has a cap with a diameter of 4-10 cm, the color and shape of which changes with age. Young mushrooms have a convex, rusty cap, while old ones have a cushion-shaped, yellow-orange cap. The skin is bare, dry, shiny, and becomes slimy in damp weather. It separates well from the pulp. The leg of the edible granular oiler is light yellow 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 you can see droplets of milky liquid secreted by the pores, which, when dried, forms an uneven surface and brown spots. There is no ring on the leg. The oiler tubes, attached to the stem, have a length of 0.3 to 1 cm. Their color changes as they age from pale yellow to brown-yellow, and their diameter increases to 1 mm. The pulp is yellowish, has a pleasant smell and nutty taste. These edible boletus do not darken when cut. Spore powder is yellow-brown. The granular oiler grows mainly under pine trees, less often under spruce trees. These mushrooms can be found from June to November among thickets of young growth, on the edges, and near forest roads.

• Yellow-brown oiler (variegated oiler, marsh moth, sandy moth, marsh moth, pied moth) (lat.Suillus variegatus )

It has a cap from 5 to 14 cm in diameter. In a young mushroom it is semicircular, but then becomes cushion-shaped. The color of the cap of young boletus is olive, while that of adults is yellow with brown, orange, and reddish hues. The skin does not clean well. Its surface, unlike most mushrooms, is not slimy; 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 high - 3-10 cm, has a cylindrical or club-shaped shape, with a diameter of 1.5-2 cm. The light yellow flesh of the oiler turns blue when cut, as do the brown or brownish-olive tubes. A broken mushroom has a metallic or pine smell. Yellow-brown boletus grows in several pieces or in not very large groups, in pine forests, often together with heather. Young yellow-brown boletus is well suited for pickling.

• Common oiler(lat.Suillus luteus )

Also called yellow, late, autumn, present. This is a mushroom with a convex brownish-violet, brown-chocolate, red-brown or yellow-brown cap, covered with a slimy skin that is very easily removed. The diameter of the cap is 4-12 cm. The tubes attached to the stem are light yellow, and then lemon yellow, darkening over time. The spores are brown. The leg of the butterdish is from 5 to 11 cm high and with a diameter from 1.5 to 3 cm. It has 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 late July to late September in pine forests.

• Oiler red-red (Tridentine)(lat.Suillus tridentinus )

It has a fleshy cap, the diameter of which is from 5 to 15 cm. The shape of the cap is semicircular, and over time it becomes cushion-shaped. The cap is yellow-orange, covered with many fibrous scales red-orange hue. Along its edges there are pieces of a white blanket that connects the cap and stem of young mushrooms. A ring remains on the leg from a torn blanket. The leg is from 4 to 11 cm high, has the same color as the cap or is slightly lighter. The flesh of the oiler is dense, yellowish in color, and turns red when cut. The tubular layer is yellow-orange, and the spore powder is yellow-olive. Edible red-red boletus grows from July to October in coniferous forests on mountain slopes.

• Cedar oiler (crying) (lat.Suillus plorans )

Edible mushroom. The brown cap has a diameter of 3 to 15 cm, its surface is not sticky, but rather matte, as if covered with wax, yellow or orange-brown. The flesh of the oiler is pale yellow or yellowish-orange in color, slightly sour in taste and turns blue when cut. The tubular hymenophore can have different shades: from brownish and dark yellow to olive. The pores of the fungus can secrete a whitish liquid, which becomes brown when dried. The butterdish leg has a height of 4 to 12 cm and a thickness of up to 2.5 cm, tapering towards the top. The surface of the stem may be covered with small dark red-brown spots, like those of the boletus.

• Siberian oiler (lat.Suillus sibiricus)

An edible mushroom of the lowest category, it is of medium size. The cap grows up to 10 cm in diameter and initially has a hemispherical shape, then straightens. The color of the cap is initially straw yellow, gradually becoming darker with red-brown spots. The skin of the oiler is mucous, especially in wet weather, and is easy to peel off. Young mushrooms have a covering that breaks, leaving a ring on the stem and fragments on the edges of the cap. The tubes are yellow and turn brown over time. They may produce droplets that dry and leave dark brown spots. The oiler leg reaches 8 cm in height and 2.5 cm in diameter. Siberian boletus grows in the mountains of North America, Siberia, and rarely in Europe. Found near several species of pine trees. Due to its specific habitat and rarity in Europe, the Siberian oiler is included in several regional Red Books.

• The oiler is remarkable (lat. Suillus spectabilis )

It has a large, fleshy cap from 5 to 15 cm in diameter and a relatively short stalk. The cap is sticky and scaly. The peel comes off easily. The length of the leg is from 4 to 12 cm, the thickness is from 1 to 2 cm. There is a ring with adhesive on the leg inner surface. The color of the leg above the ring is white-yellow, below the ring it is brown-burgundy, covered with scales. The yellow flesh of the oiler turns pink when cut and then turns brown. The fungus grows in moist, marshy soils and grows singly or in groups. It is found mainly in North America, eastern Siberia and the Russian Far East.

Conditionally edible boletus, photo and description

Some researchers include species such as larch butterfly, gray butterfly, goat mushroom and yellowish butterfly as conditionally edible butterflies, while others consider all these mushrooms to be edible. In any case, conditionally edible mushrooms are mushrooms that can be eaten after having previously subjected them to heat or other additional processing.

• Larch oiler(lat.Suillus grevillei )

A mushroom with a bright yellow or bright orange cap, 3 to 15 cm in diameter, initially very convex and cone-shaped, and with growth it becomes flat and cushion-shaped. The leg is 4-10 cm high, often mesh-like, the same color as the cap, and has a light mucous ring that quickly disappears. The flesh of the oiler is quite dense, yellow, according to various sources, turning brown when cut or not changing color. The smell and taste are pleasant. The pores are thin, lemon-yellow, darkening over time. Larch oiler often grows in symbiosis with larch, but it can also be located quite far from its host trees.

• Gray oiler (blue larch oiler, gray tubular larch) (lat.Suillus aeruginascens )

A conditionally edible mushroom that is found in larch forests, parks and plantings. Grows from June to September. The mushroom cap is gray-yellow, gray-brown or light gray, 4-12 cm in diameter. The tubular layer is approximately the same color. The cylindrical stalk has a thin, whitish, rapidly disappearing ring. The height of the leg is from 5 to 10 cm. The cap and bottom of the leg are adhesive. When cut, the flesh of the oiler turns blue.

• Kozlyak ( aka lattice mushroom, cow mushroom, mullein)(lat.Suillus bovinus )

Orange-brown or rusty-brown mushroom, not very big size and with a sour taste. The shape of the cap is typical for boletus - first convex, then cushion-shaped. Diameter is from 3 to 11 cm. The skin is slimy, smooth, shiny, and easily separated from the pulp. The stem of the trellis reaches 3-10 cm in height and up to 2 cm in thickness, sometimes invisible from under the cap, the same color as the cap. There is no ring on the leg. The pulp is elastic, whitish-yellow with a brown tint. The pulp of the stem of the trellis may have a red-brown color. The tubes are yellow, then yellow-olive or yellow-tobacco. The goat mushroom grows under pine trees in damp forests and swamps, often with yellow-brown butterfly (lat. Suillus variegatus) from July to November, found alone or in groups. This variety of oiler grows in Europe and Asia, including Japan. The mushroom is well suited for pickling.

• Oiler yellowish(lat.Suillus salmonicolor )

A conditionally edible mushroom that can be eaten cooked, but after removing the skin, which can cause diarrhea (diarrhea). The mushroom cap is colored ocher-orange or orange-brown. The cap has a conical-convex shape and a diameter of 3 to 6 cm. There is a thick gelatin-like ring on the stem; in young mushrooms it white, but turns purple with age. The color of the leg above the ring is white, below it has a more yellow tint. The tubes are yellowish or yellow-brown in color. The mushroom grows on sandy soils and is found in Europe, the European part of Russia and Siberia.

False boletus, photo and description

Some types of boletus can be confused with pepper mushroom. Pepper mushroom (aka pepper butterfly, pepper mushroom, perchak) (lat.Chalciporus piperatus ) , unlike boletus, belongs to the genus Chalciporus. The perchak has small dimensions: the diameter of the cap is 3-5 cm, the height of the stem is 4-6 cm, the thickness of the stem is 0.3-1 cm. The entire mushroom is colored light brown or brown, only the flesh of the stem is yellow, slightly reddening when cut. The cap is convex, smooth, shiny. The leg is slender, tapering towards the bottom. Unlike edible butter mushrooms, this mushroom has a peppery, hot taste. Grow pepper mushrooms from June to October in small groups or individually. Some experts consider this mushroom inedible, others consider it edible, but only in small quantities. 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.

Useful properties of oil

Butterflies are tasty, healthy and low-calorie mushrooms. Their calorie content is about 19 kcal per 100 g.

Their composition includes:

• Vitamins of group A, B, C, PP.
• Minerals: potassium, manganese, zinc, phosphorus, iron.
• Antibiotics, immunostimulants and aphrodisiacs were also found in these mushrooms.
• The resinous compounds contained in these mushrooms are also useful: they, for example, help fight migraines.

Butter can be used in the treatment of various diseases of the heart, nervous system, and musculoskeletal system.

Harm and contraindications oily

Oilseeds can cause harm to humans if they are not properly prepared.

• Under no circumstances should boletus be collected near roads or industrial enterprises. The spongy layer of these mushrooms easily absorbs all harmful substances, including such as heavy metals, radioactive element cesium, dangerous even in microscopic doses. Old mushrooms with large caps are especially dangerous.
• You cannot collect and eat worm-eaten boletus, as the waste products of worms can cause allergic reactions and poisoning.
• It is advisable to remove the film from the butter before cooking, because in some cases, even with heat treatment, the skin can cause diarrhea (for example, the butter dish is yellowish).
• It is especially dangerous to preserve boletus with the skin still on and not washed well enough. This is fraught with the fact that the bacterium Clostridium botulinum, the causative agent of botulism, a deadly disease that affects nervous system. This bacterium is anaerobic, it actively multiplies in a closed jar, in the absence of oxygen, and is not affected by boiling and vinegar. Butter from jars with swollen lids or cloudy contents cannot be reprocessed. Such mushrooms should be thrown away.
• Children, pregnant women, elderly people and those suffering from gastrointestinal diseases should consume boletus with caution. They, like other mushrooms, are heavy food for the digestive system.

If signs of poisoning occur (vomiting, diarrhea), consult a doctor immediately.

How to cook butter?

Butter can be boiled, fried, stewed, baked, or made into soups. Some people believe that boletus is edible raw. Mushrooms do not take long to cook - 15-20 minutes. You can add various spices and vegetables to them. For the winter, boletus is salted, pickled, frozen and dried. Drying is inconvenient only because the oiler becomes thin and brittle. But dried mushrooms can be ground in a coffee grinder to obtain mushroom powder, which does not lose its excellent taste. Before cooking boletus, their caps should be cleared of sticky skin and the fruiting bodies should be thoroughly washed. There is no need to soak mushrooms for a long time, as they will absorb excess water, the skin will get wet, become slimy and it will be impossible to clean it. The boletus should be washed under running water, placing it in a colander. You can cook boletus mushrooms with the skin, but, firstly, it is quite difficult to wash off the stuck dirt, and secondly, it becomes tough and gives off a bitter taste. When cooking, the color of the butter pulp, as a rule, does not change. But the goat (lat. Suillus bovinus) changes color to lilac-pink. The flywheels, which are very similar to butterflies, also change color.

• Boletus most likely came to Africa along with pine trees brought by missionaries from Europe. But, for example, in Zambia the local population does not eat them as they consider them poisonous.
• In ancient times in Rus', healers used boletus to treat gout.
• Butter oil contains phenylethylamine, a substance that gives a person the feeling of falling in love.