Butter dish what a mushroom. Butterflies: description and cultivation of mycelium at home

One of the most common mushrooms in the forests is boletus. They are one of the first to delight the eye of foresters, are concentrated in one place and are able to grow on almost any terrain, which makes their collection easy, fast and fun.

How do they look

There are about 50 varieties of oil, which are united by the main feature - a shiny, slippery oily hat. Thanks to her, the mushroom got its name: maslyuk or butterfish. Also among their distinguishing features is a ring-skirt on a long leg.

The following edible types of butter are the most popular:

• Early or grainy oiler
• late or ordinary
• larch butter dish

However, experienced mushroom pickers also welcome other, less well-known, but tasty species of the genus oil: white, marsh, yellow-brown, American or gray.

Grainy early oiler

There are granular formations on the surface of the short leg of this butter dish and there is no skirt, so it is easy to distinguish it from its fellows.

The early mushroom is distinguished by a somewhat flattened cap and orange, brown and brick-colored skin. It is a frequent guest in foresters' baskets, as it has a very pleasant taste.

late and ordinary

The butter dish of this can be seen also called autumn, yellow and real. It can be eaten, but with caution, as it can cause allergic reactions.

Late butterflies are distinguished by a convex glossy chocolate-colored hat with a purple tint and an average diameter of 10 cm. The flesh is dense, light in 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 fungus. Small pores stand out with a noticeable lemon tint.

Specific for an ordinary butter dish and a ten-centimeter leg, dense, cylindrical and white-yellow.

Larch butter dish

Edible and butter dish, found only at the roots of larch, however, does not have a pronounced taste.

You can recognize this mushroom not only by neighbors with needles, but also by an intense yellow hat, a lemon or olive tubular layer and a slightly curved “pin” leg.

Where to find butterflies

Oilers prefer sunny forest edges among pines or sandy soils strewn with coniferous needles. Such unpretentiousness led to their widespread growth in Europe, Asia, America and Australia.

Often they prefer to be neighbors of white mushrooms, honey mushrooms, greenfinches and chanterelles. In places with abundant moss, lichen and blueberry thickets, mushrooms are not found.

Butter mushrooms are also famous for their “yield”, as they grow in families: several mushrooms in one place.

Shrovetide season

In the forests, you can find mature butterflies from mid-June to the end of October, although if the temperature remains warm, the collection period may last another month. However, the granular species in some regions is suitable for food since May.

What are butternuts rich in

Vitamins of groups A, C, B, PP, iodine, manganese, zinc, lecithin, iron, copper, phosphorus - all this is found in oils and is of great benefit to the human body.

So, butterdish is actively used as a dietary product, for the prevention of colds and flu, relieving headaches, normalizing metabolic processes, eliminating stress, and much more.

Choose edible

Even after looking at one photo of mushrooms from the genus oil, you can’t go wrong “at the exam” in the forest. However, you should be careful, as inedible or too tasteless mushrooms often come across under oily caps.

For example, a false butter dish will have a bad effect on health, which can be recognized by the lamellar bottom of the hat, a yellowing cut and a gray tint.

Also, do not put mushrooms in the basket, which turn blue after contact with a knife and have darkish hats.

Butter can be boiled and steamed, fried and salted, dried and baked. Some recommend not to salt them, others - to use mainly with potatoes, others - to pre-soak.

How to cook them is everyone’s business, and it’s better to solve it with fresh and fragrant boletus on the table.

Photo mushrooms oil

These strong mushrooms got their appetizing name for the oily sheen of the hat - ruddy and shiny, it really resembles a juicy, buttered fried pancake. The tubular mushrooms belong to the family of bolets, and the noble one is their closest relative.

Types of oil

The genus of butterflies includes more than fifty species, which differ in appearance, places and terms of growth. Most of them are very tasty, suitable for a variety of dishes, and have a high nutritional value.

Granular butterdish (summer) (Suillus granulatus)

An elegant mushroom on a thin stem appears at the beginning of summer and is quickly eaten by insects, it is very tasty. The hat is convex or flat, up to 20 cm in diameter, slippery in rainy weather, covered with mucus, and glossy in dry weather. The skin is light orange to brown-reddish in color and can be easily peeled off. The leg is creamy yellow, up to 8 cm high, smooth, without a ring. A characteristic feature is the presence of granular nodules, as if the surface of the leg was sprinkled with semolina.

The tubes are white, with a yellowish-cream tint, which becomes darker with age; in young mushrooms, drops of a milky-white liquid stand out from the pores. The fleshy pulp is dense, elastic, white or yellowish, does not darken at the break. The taste is sweet or with a sour taste, the aroma is light, fruity.

The cap is rounded, slimy, first convex, then flat, with a tubular layer, gently descending to the stem. The skin is different shades of yellow or orange, it is brown-yellow or brownish-red. The leg is strong, cylindrical, up to 10 cm high, yellow tones or brown. There is a film on the bottom of the cap, which, falling off, forms a yellow membranous ring typical of this species.

The yellowish flesh is dense, juicy, in young specimens it does not darken when cut, and in old specimens it turns pink. Raw pulp has a fruity, apple flavor and smell.

Late butterdish (real) (Suillus luteus)

A wonderful quality mushroom - the best and most desired of all species. A hat with brown skin, hemispherical, then flat, slippery in rainy weather, up to 12 cm in diameter. The tubules are yellowish, later with an olive-green tint. Leg up to 10 cm tall, tuberous, yellowish-white in color, with a membranous veil covering the hat from below, under which the skin is brown. Later, the veil falls off, forming a membranous white ring.

Thick fleshy pulp is white with a yellowish tint and a light fruity aroma, does not darken when broken, the taste is pleasant. This species is very tasty in any dish, excellently diversifies everyday food and decorates the festive table.

Shiny white mushrooms are quite rare, they can be found in pine and mixed forests. The hat is hemispherical, then prostrate or concave, up to 12 cm in diameter. The slippery skin is smooth, easily removed, milky-white in color, yellowish at the edges. The tubules are first yellowish-white, then with an olive or brown tint, droplets of a pink liquid stand out from the pores.

The leg is even, sometimes curved, up to 9 cm high, white, acquires a yellow tint with age and becomes covered with purple spots that merge into a lattice pattern. The ring is missing. The flesh is juicy, soft, white or cream in color, usually does not change color when broken, but can sometimes turn red. The taste is neutral, the aroma is weak, mushroom.

Yellowish butterdish (marsh) (Suillus flavidus)

A small mushroom with a rounded slimy hat that is yellowish-green, swampy in rainy weather, and orange in sunny weather. The cap diameter is up to 7 cm. The smooth leg is tight, up to 9 cm high, with a sticky membranous ring of greenish color. The tubules are yellowish-brown, the flesh is creamy-yellow, it turns red at the break, the taste is pleasant.

Fruit bodies are suitable for roasts and preparations, but before processing, it is imperative to remove the skin, which has a laxative effect.

The convex cap reaches a diameter of 9 cm. The mucous skin is light gray, with a greenish or purple sheen, and is removed well. The tubules are white or slightly brownish, the stem is dense, 7–9 cm high, with an expressive fibrous ring, which then disappears.

The flesh is watery, white or cream in color, yellowish at the base, acquires a greenish or brownish-bluish tint on the cut. The taste is neutral, the aroma is pleasant, mushroom.

A very tasty rare species, which must be treated with care, trying to preserve the mycelium when harvesting. The hat is first hemispherical, then cushion-shaped, with a bulge in the center, fibrous, up to 15 cm in diameter. The skin is brown-orange, oily in rainy or foggy weather, then waxy, matte.

A brown leg with a thick base, covered with dark grains, up to 12 cm high. The tubular layer is orange-brown, sometimes with a greenish tint, a white liquid is released from the pores, which dries up in the form of brown spots. The flesh is yellow-orange, with a fruity-nutty aroma, sour in taste.

Places of distribution and time of collection

The excellent taste and meaty, appetizing texture, as well as the prominent, fragrant, sticky juice, attract many insects, and it can be difficult to collect whole fruiting bodies of these mushrooms. Therefore, you need to notice the places of growth and get up early in order to have time to pick up a whole basket in the morning dawn. Connoisseurs especially appreciate the autumn harvest, when insect activity becomes minimal.

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

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

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

Among the swampy pine forests, on the hills, yellowish marsh butterflies, collect them in late summer and early autumn.

In sunny forests near pines and cedars grow cedar boletus, which are most likely to settle among young growth or in clearings. The first harvest coincides with the flowering of the pine, and fruiting lasts in waves until the beginning of autumn. Cut a rare mushroom carefully, keeping the mycelium and sprinkling it with foliage.

Under the pines and larches appears oiler gray, most often forming mycorrhiza with larch. Collect fruiting bodies from July to September-October.

Under cedars and pines, singly and in small groups of 3-5 specimens grow white butterflies. The best crops are harvested in late summer and early autumn.

False oilers and doubles

Tubular mushrooms are tasty, among them there are few inedible species, however, due to inexperience, you can put the extremely poisonous and dangerous panther fly agaric or Siberian and pepper oil unsuitable for consumption in the basket.

In coniferous forests, on sandy loam, from mid-summer to the end of autumn, a dangerous agaric mushroom grows. The hat is slightly convex, up to 12 cm in diameter, brown-yellow, less often brown. The skin of the fly agaric is covered with mucus and a scattering of whitish warty growths, which are located in centric circles or randomly. The leg is hollow, even, with a thin ring, which quickly disappears. At the base there is a tuberous thickening.

The panther fly agaric has a sharp unpleasant odor, and under the hat there are rare white plates, while the oil has a pleasant fruity aroma and a spongy tissue consisting of numerous tubes. So you can easily distinguish between these species and protect yourself from poisoning.

In cedar forests, this inedible but non-toxic species grows, which can be mistaken for a delicious cedar butter dish, from which it differs in a lighter color. It can be used for food after careful removal of the skin and preliminary boiling for at least 20 minutes.

The hat is yellow-brown or brownish-olive, up to 10 cm in diameter, convex, then flattened. The skin is slippery, the flesh is yellow, does not darken when broken. Leg up to 8 cm, creamy yellow, sometimes sulfuric, with brown grain on the skin.

Throughout the warm season, these shiny light brown mushrooms grow in small groups under pines, less often under spruces, successfully masquerading as summer and real mushrooms. The hat is convex, up to 7 cm in diameter, orange-brown or ocher, slippery in dampness, glossy in dry weather. The tubules are brown, the stem is thin, smooth, up to 11 cm high, of the same color with a cap, darker below.

Both the surface of the fruiting body and the pulp are bitter, with a taste of hot pepper. One pepper mushroom, accidentally falling into a basket, is capable of spoiling the future dish or preparation with its bitterness.

Beneficial features

Low-calorie, tasty and healthy oils with a high content of proteins, vitamins, microelements and biologically active substances will serve as an excellent addition to the diet, an element of a healthy diet.

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

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

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

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

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

Contraindications

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

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

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

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

These products should not be included in the diet of children, pregnant and lactating women.

Recipes for cooking and preparations

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

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

Pickled butterfish

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

Peeled mushrooms are dipped in a boiling marinade and boiled over low heat for 20 minutes. Packed in jars, poured with warm marinade, cooled and placed in the refrigerator. The blank is suitable for use in 30-35 days. Before serving, the product is washed, chopped onion is added, flavored with vegetable oil. This is a great side dish for roast meats.

Mushrooms in oil

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

Water is brought to a boil and boiled over low heat for 25 minutes. The workpiece is cooled, heated again until the oil in the jars boils and corked.

Butter in white wine

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

Video about butter mushrooms

An appetizing small butter dish is one of the best forest mushrooms, suitable for any dishes and preparations, widely distributed in regions with a temperate climate. After a drizzle in summer or autumn, it is worth rushing into the forest to the cherished clearings near the familiar larch or clearings in the pine forest to pick up a bucket of these brilliant, healthy and tasty mushrooms.

Good day, dear visitors of the project “Good IS! ", section" "!

It's already the middle of summer, which means that the "gribalka" begins! And to remind you of some useful information about mushrooms, today we will talk with you about oilers. How could it be without them, in our native forests? Indeed, in terms of popularity and taste, butterfish are not particularly inferior to their own, which, moreover, are their relatives. So…

Butter dish ( lat. Suillus - a genus of tubular fungi of the family Boletaceae (lat. Boletaceae).

The butter dish got its name from the oily (slippery) feel of the cap.

The main difference between the oiler and other boletus mushrooms is the cap, which is slippery to the touch, from which the skin is easily removed. In addition, under the cap there may be a light cover, which in adult mushrooms leaves only a trace of its early presence at the top of the stem.

Description of oiler

The butterdish has a smooth cap, from convex to flat shape, the surface of which is usually sticky or mucous, with an easily removable skin. There may be a private cover under the hat.

The hymenophore (the porous part of the cap pulp) is easily separated from the cap, it looks yellow or white, adherent, or descending along the stem.

The leg is solid, smooth or granular, sometimes with a ring (remains of a partial veil).

The flesh is whitish or yellowish, on the cut it can change color, from blue to red.

Spore powder of various shades of yellow.

Spread the oil can

All types of oil are mycorrhiza-forming with coniferous trees, mainly with two- or five-needle pines and larches.

Most species of butterfish are found in the temperate zone of the Northern Hemisphere, although native and introduced species are found in many regions of the world, and even on continents such as Africa and Australia.

Useful properties of a butter dish

Calorie oil- 19.2 kcal.

Nutritional value of oil: proteins - 0.9 g, fats - 0.4 g, carbohydrates - 3.2 g.

Be careful, butterflies!

In addition to beneficial properties, butternuts also have some negative effects on the body. So, the fiber in the butter dish is saturated with chitin, which interferes with the good digestibility of these mushrooms. Therefore, it is not recommended to use a large amount of oil can. Experts say that chitin is not only not digested in the human gastrointestinal tract, but also makes it difficult for digestive juices and digestible substances to access. The digestibility of mushrooms will deteriorate, in particular, also due to the fact that mushroom proteins mainly belong to hardly soluble substances.

Doctors regard mushrooms as a food that is not easily digested.

What to do with oils?

Butter can be prepared in the following ways:

- to extinguish;
- weld;
- fry;
- marinate;
- salt;
- dry.

Fried and pickled boletus are considered the most delicious.

Types of oil

The genus Maslenok unites about 50 species of mushrooms.

In view of the peculiarities of morphology, some taxonomists classify the genus butterflies (Suillus) as part of the mokrukhov family (lat. Gomphidiaceae), or even separate them into a separate family, Suillaceae.

Below, for convenience, I have divided the types of oil into 3 categories, depending on the edibility.

• Edible species:

• Conditionally edible species

• Inedible species

Butter mushrooms are included in the list of the most common types of edible mushrooms in the European territory, in Russia, Ukraine and Belarus. There is a belief among the people that the appearance of oil coincides with the flowering of pine trees.

Derived from the oily surface of the cap. Even the appearance of its pulp of light yellow color is similar to butter.

Since boletus is a tubular type of mushroom, their hat is like a sponge, consisting of thin tubes with spores located inside. Usually the slimy cap is brown, but can also be yellow-brown. The cylindrical leg is short, reaching a diameter of 2.5 cm, and girded with a fringed ring. With age, the ring becomes invisible, and the hemispherical cap straightens. The light flesh turns blue on contact with air.

Where butterflies grow (video)

Description of edible varieties of oil

Experts attributed the butter dish, which has a slippery hat, to the 2nd category of nutritional value. It combines about fifty edible species with characteristic differences: the color of the cap and legs, as well as other features.

Gallery: butter mushrooms (25 photos)

Since the mushroom can provoke an allergic reaction, it is necessary to use it very carefully.

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

The cylindrical leg under the cap is yellow, and white at the bottom. Over time, its shade changes, becoming darker, similar to the color of the hat.

Grainy (early, summer)

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

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

Larch

Likes to settle at the base of larch. There is no pronounced taste. The convex hat straightens as it grows, reaching 10 cm. It is characterized by a very bright color: from orange to rich yellow. The sticky skin comes off easily during cooking. The dense flesh is yellow, slightly brown under the skin. Has no particular taste.

The shape of the leg is slightly curved in the form of a mace with a white-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 mushrooms grow

Experienced mushroom pickers know natural areas where it is better to pick mushrooms. Oilers prefer to settle in coniferous forests, therefore, they must be sought next to cedar, pine or larch on sandy soils with many needles. With symbiosis with tree roots, mutually beneficial cooperation is obtained. The host tree gives carbohydrates to the fungi, which in turn help absorb minerals from the soil.

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

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

Oilers prefer to settle in coniferous forests.

Season and rules for collecting oil

Mushrooms appear in the forests from June to October, but the mass collection occurs in September. Night and daytime fluctuations in temperature do not affect the oils in any way, but heavy dew or warm rain favorably affects their growth, stimulating it well.

At the beginning of the fungal growth period and at its end, the fruiting bodies are usually damaged by pests and their larvae. Sometimes spoiled butternuts make up 70% of the total crop.

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

1. Harvesting mushrooms should be carried out at a great distance from the settlement and industrial enterprises. In a polluted environment, fruiting bodies, like sponges, absorb all the toxins in the air.
2. Oils require immediate processing, as they have a short shelf life.
3. Experts advise cutting mushrooms into small pieces and processing at high temperature.

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

How to collect butterflies (video)

The benefits and harms of butter

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, raising tone and relieving fatigue;
• lecithin, which prevents the formation of cholesterol;
• organic acids.

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

Given the ability of oil to absorb carcinogens, they must be boiled before cooking. It is not advisable to use 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 experts.

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 how to distinguish them, you need to remember the main features of the difference:

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

Recipes cooking oil

The slippery mucous cap retains moisture in the fruiting body, preventing drying. But it is the slippery surface that makes it difficult to process.

The oil 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 with oppression. After a couple of minutes, you can start cleaning. It is necessary to remove the remnants of the mycelium with a knife, scrape off the contaminated places, remove the film from the cap and cut out the existing rot.

After washing the mushrooms, they must be filled with water again. In order to remove the remaining pests, the water should be salted. Rinse after 3 hours. Then sort by size. Small specimens can be left as a whole. For larger ones, separate the legs and hats, and cut the large ones.

How to close butterflies for the winter

Mushrooms are often boiled, stewed or fried, but many people like butter in a marinade. In addition, they can be rolled up in jars and used in winter to add to salads or as an independent snack.

Classic recipe:

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

Store ready-made jars with mushrooms in a dark place at a temperature not exceeding 12 degrees. Shelf life is not more than 1 year.

How to cook butter 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 in vegetable oil. Then you should add diced mushrooms (500 g) to the pan. After 5 minutes, reduce the heat, add the butter and simmer for another 10 minutes. After adding salt and pepper, mix and put 3-4 tablespoons of sour cream. Remove from stove after 5 minutes.

No less popular is the recipe for frying with potatoes. Add the washed and dried mushrooms to the heated oil. After 5 minutes, add finely chopped onion. In another 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. Butter is very juicy when fried with buckwheat and other side dishes.

Heat treatment of mushrooms is necessary to get rid of harmful bacteria. For the death of botulism, 5-6 minutes are enough. Containers and lids must be sterilized. The acidic environment of the marinade also has a negative effect on bacteria.

Gallery: butter mushrooms (35 photos)

Butter dish is familiar to many fans of mushroom hunting. It can be found in any forest in Russia, the main thing is to distinguish an edible mushroom from an inedible one.

Tubular butterflies belong to the Boletov family

Tubular butterflies belong to the Boletov family. Suillus luteus or common butterdish belongs to the genus Suillus. It is a native of Eurasia, distributed from the British Isles to Korea, and is now widely introduced into the territory of North and South America, southern Africa, Australia and New Zealand. The brown cap of the fungus in humid conditions has a characteristic mucous membrane.

The top has a chestnut rusty or dark olive hue. The cap diameter is 4-10 cm, rarely reaches 13 cm. Its shape is conical, slightly flattened. Mushroom slippery to the touch, g naked, smooth and glossy, even when dry, its slippery shell is easily peeled off. The tiny circular pores of the tubes are initially light yellow but mature to deep yellow. They are very easy to clean.

The pores on the underside of the cap are tiny, about 3-7 mm deep. The common representative has a ring on the leg. Its upper side is whitish, while the underside is characteristically dark brown to purple. This species is one of the few members of the Suillus genus to have such a ring. Above the ring are pigmented cells, below the ring the leg is beige, sometimes mucous. In wet conditions, the ring has a gelatinous texture . The white flesh does not discolor when damaged and is soft in texture, especially in mature specimens. Leg length about 8 cm.

Where to collect butterflies (video)

When and where do mushrooms grow

The fungus appears in coniferous forests in its native range, and in pine plantations in countries where it has become naturalized. It forms symbiotic associations with living trees, enveloping the underground roots of woody shells of tissue.

Oiler forms spore-bearing aquifers, often in large numbers, above ground in summer and autumn. The mushroom picking season falls in mid-summer, as well as September.

The composition and use of oil

Suillus luteus is an edible mushroom. Although some authors consider it among the species of low quality. In their opinion, it is inferior to ubiquitous species such as white pine. The boletaceae are 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, boletes contain (as a percentage of dry weight) 20% protein, 57% carbohydrates, 6% fat, and 6% ash.

The oiler has a ring on the leg

The butterdish is edible, though not as highly regarded as other bolets, and is commonly used in soups, stews, or fried dishes. Slippery butternuts do not persist after harvesting and are not suitable for drying. because they contain a lot of water. They are suitable for frying or cooking stews and soups, including 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 porcini powder. This fraud is difficult to spot, as you will have to arm yourself with a microscope.

Butter is a low-calorie, zero-fat, low-sodium formula that promotes weight loss and blood sugar regulation.

Possible harm oil

People reported that when they consumed the mushroom in large quantities, their stomachs were upset. It is suggested that the removal of mucous, sticky brown skin or yellow pores can reduce the disorder. Some note a bitter aftertaste after them, especially if they consume a large amount.

However, the mucous membrane can cause dyspepsia if not removed before eating. The fungus causes allergic reactions in some people.

What does a false oiler look like?

In the forests, you can see specimens similar to butterflies. Poisonous representative with a purple hat. Pulp of a lemon shade. In a false mushroom, the cap is yellow and slippery, and on the underside of its pores 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 a real representative.

Edible varieties of oil

In addition to the ordinary species, there are several more edible representatives of oil.

White butterdish (Suillus placidus)

It lives in both coniferous and mixed species, it is found under young pines. Young mushrooms with a spherical cap. The shade of the mushroom is milky. The film peels off well from the surface. The ring is missing.

Grainy butterdish (Suillus granulatus)

Grows under young trees, clearings and edges. Brown cap with mucous membrane. The young mushroom has a cushion cap. The ring is missing. At the top of the leg, the texture resembles grains.

Marsh butterdish, yellowish butterdish (Suillus flavidus)

Lives in marshy forests. Hiding in the moss, pieces of hats are visible from above. There is an elevation on the hat. It has a shade of green, the leg is thin in the same shades. There is a noticeable white ring on the top. The flesh of this species is lemon-colored.

Bellini butter dish (Suillus bellinii)

Lives in coniferous forests. The semicircular cap becomes depressed with age. Its color contains all shades of brown. The leg is massive and short, white. She is sticky, has no ring. The species is of interest to culinary specialists, as it has a strong aroma and taste.

Belted Oiler (Suillus clintonianus)

A rare species that prefers deciduous forests and parks. Distributed in Eurasia and America. Hat color is brown. There is a two-layer ring on the leg. The pulp has a dark yellow hue. The leg is yellow, located above the ring. The color of the cap is dark brown with a yellow spot in the middle. The legs are dark brown below.

Oil processing after collection

Only healthy mushrooms are chosen for cooking. It is desirable to process the mushrooms immediately after assembly. Oils release a lot of liquid during processing, 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 their light color when cooked when peeled. Butter mushrooms are also canned.

Harvesting butter for the winter

salted mushrooms

For the winter, boletus can be closed and pickles can be made.

• One kg of oil should be kept in cold water for about 6 hours.
• Pour a layer of salt into the jar, and then put the dill, currant and raspberry leaves.
• We spread the oil layer, 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 secrete their own juice.

The pickle will be ready in a month.

How to cook butter (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, and shorten the legs, remove the skin. Freshly picked mushrooms should be processed immediately.
• For 1 kg of mushrooms we spend 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.
• Cooked mushrooms are placed in sterilized jars and seasonings are added to taste.
• Now we make a marinade, add 0.5 cups of water, a spoonful of salt and vinegar.
• Fill jars with marinade.
• Now everything needs to be rolled up and closed.

Butter mushrooms are mushrooms that are not distinguished by 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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