home » Thing » Edible boletus mushrooms and their doubles: how to distinguish false mushrooms. Description of the false oiler

Edible boletus mushrooms and their doubles: how to distinguish false mushrooms. Description of the false oiler

Oil can(lat. Suillus) - a genus of tubular mushrooms of the Boletaceae family (lat. Boletaceae). This genus includes more than 40 species of boletus. Along with edible boletus mushrooms, there are conditionally edible and non-edible mushrooms.

In this article we will talk about some types edible butter.

Oiler white, oiler pale, oiler soft (Suillus placidus)

This mushroom usually grows in coniferous and mixed coniferous forests. Sometimes found in young pine plantings. As a rule, it grows in single individuals or small groups. The white oiler is rare mushroom, so you should not pay much attention to its mass collection.

The size of the cap in a mature mushroom does not exceed 8-10 cm. In young mushrooms, the shape of the cap is spherical and convex. The color is off-white, yellowish closer to the edges. As the cap ripens, it straightens out and the bulge disappears. It takes on a prostrate shape, sometimes slightly concave. The color becomes more yellow. The surface of the cap is smooth. A little slimy in rainy weather. When it dries it becomes shiny. The skin is not thick and can be easily removed. The cap is densely filled with pulp. The pulp is soft and juicy, white or yellowish when cut. Over time it acquires a reddish tint. A tubular layer adherent to the stem. There are white boletus with a tubular layer descending to the stem. The depth of the tubes is 4-7 mm. The color of the tubes is light yellow early age. Over time, it changes to a yellow-green color, and in mature age becomes brown-olive. The pores have the same color as the tubes, angular round shape, small. Often on the surface of the tubular layer you can observe the release of red liquid.

The stem of the white oiler reaches 5-9 cm in height. Cylindrical shape, solid. Curved legs are common. It does not have a ring, which is typical for many other types of butterfish. In adulthood, the leg becomes covered with red-brown spots.

This oiler begins its growth in June and ends in November. Best time harvest August-September. It is better to collect it in at a young age. This mushroom is edible, but is not very popular among mushroom enthusiasts. This is explained by the rapid deterioration of these mushrooms after they are collected. Therefore, they need to be prepared quickly.

Oiler white photo

White oiler (Suillus placidus)

Common oiler

(Suillus luteus)

People also call it late butterdish, yellow butterdish, real butterdish, autumn butterdish.

One of the most common and beloved mushrooms. Grows in pine forests, in young animals. Found in mixed pine-birch and pine-oak forests. It is not picky in relation to light, it can grow both in darkened areas of the forest and on the edges of the forest, in small bright clearings, along roadsides. You can usually find it under fallen pine needles or leaves. Prefers sandy soil. The common butterwort does not grow in heavily moist places, in swamps, near lakes or peat bogs.

Hat 5-12 cm. There are also big sizes. At first it has a round, hemispherical shape. The cap of the common oiler is dirty yellow or brownish. Over time, the cap straightens out and becomes flat-convex and finally almost completely flat. When ripe, the color of the cap also changes. It turns dark brown, chocolate brown. Sometimes red-brown or red-brown. To the touch, the cap is smooth, covered with mucus. The skin covering the body of the cap is easily separated. The pulp is dense, but soft and fleshy. White or slightly yellowish. The tubular layer attached to the stem is light at first, then becomes yellow and, in mature mushrooms, olive-yellow. The pores are round and small.

The stem of the common oiler is short. Reaches a length of 4-9 cm (sometimes up to 12). It has a cylindrical shape. The pulp of the leg is fibrous, solid. In young butterflies, the edges of the cap are connected to the stem by a thin, white film. As it grows, the cap straightens, the film breaks, resulting in a light ring forming on the stem. Above the ring is the leg white. The rest is painted yellow or dirty yellow.

The growing season of this mushroom lasts from mid-summer until the first autumn frosts. As soon as the temperature drops and becomes sub-zero on the ground surface, the common butterwort stops bearing fruit. It begins to bear fruit en masse in September. It usually appears on the second or third day after rain. The optimal temperature for fruiting is 15-20 degrees. Loves friendly companies, so it grows in groups. Does not reject such neighbors as chanterelles, porcini mushrooms, russula. IN summer period especially susceptible to pest damage (worms, insect larvae). Therefore, you should not wait for it to ripen in the summer. It is possible and even necessary to collect them in at a young age when the cap has not yet opened. At this age, the butterdish is considered the most delicious.

In terms of its nutritional value, butterfly belongs to the second category of mushrooms.

But, despite this, the butterdish is one of the most common and beloved mushrooms. In some countries, they are engaged in artificial breeding of these butterflies.

Common oiler photo

Common oiler (Suillus luteus)

(Suillus granulatus)

This mushroom is also called summer butterfly, early butterfly. Its usual habitat is thinned out pine forests, young plantings, clearings, clearings, and edges. Can be found in coniferous forests, with the presence of pine. Loves sandy and calcareous soils. Quite a common mushroom.

The cap of the granular butterdish reaches up to 10 cm in size in mature mushrooms. At an early age, its shape is round-convex, pillow-shaped. Over time, as it grows, it straightens out and becomes almost flat in adulthood. The color of the skin of the cap of the granular oiler varies from yellow-brown to chestnut or red-brown. The skin is smooth, and in rainy or humid weather it feels slimy to the touch. In dry weather it becomes shiny. The skin is thin and easily removed from the cap. The pulp is elastic, soft. When cut, it is initially white, but over time the color changes and turns slightly yellow. Almost odorless.

A tubular layer adherent to the cap. The tubes are short and finely porous. At a young age they are light yellow in color, but over time they become dirty yellow, sometimes with a greenish tint. In damp weather, droplets of white, sticky liquid are released. The pores are light yellow, roundish in shape, small. Over time, the color changes to dirty yellow. The size and shape also change. The pores become larger (sometimes up to 1 mm) and are not evenly shaped.

Characteristic feature A granular oiler is the absence of a ring on its stem. The stalk is solid, cylindrical in shape, smooth, flowing, white liquid from the tubular layer falls on the stalk and dries there, forming brown granularity in its upper part. The size of the stem can reach 6-8 cm in mature mushrooms. The color changes from light yellow at an early age to yellow-brown in old age. The pulp is dense, white or light yellow. When cut, as a rule, the color does not change. Granular oiler belongs to the second category of mushrooms. Usually grows in small groups. In rare cases, alone. You can recognize it by the peculiar granularity in the upper part of the stem and the absence of a ring on it, as well as by the liquid secreted in the lower part of the cap. The growing season is early summer (June) until November. It is used in food in any form. A very tasty and healthy mushroom.

Oiler grainy photo

Granular oiler (Suillus granulatus)

Marsh butterdish, yellowish butterdish (Suillus flavidus)

The name of this mushroom speaks about its habitat. Prefers swampy pine or mixed pine-birch forests and wetlands. Among the moss, only its cap is noticeable. Is not big mushroom. Rarely seen.

Its cap at maturity barely reaches 5-7 cm in diameter. The shape of the cap is semicircular, convex. There is a small bump in the center. Over time, the cap flattens. Its surface is smooth, with a small amount of mucus in dry weather. The cap is yellow, with a dirty yellow or greenish tint. The pulp is dense, yellow when cut, and has a pleasant smell. Over time it turns red. The skin is easily separated from the cap. The spore-bearing layer is tubular, large-porous. The color is the same as the hat. The spores are granular, ellipse-shaped, slightly elongated, light yellow.

The leg of the swamp oiler is cylindrical and thin. Reaches 6-8 cm in length. The surface is smooth. In the upper part, immediately under the cap, there is a white mucous ring. Over time, the ring becomes brown or greenish. The surface of the stalk under the ring is scaly and fine-grained. The flesh of the marsh oiler is dense, but soft and watery. Yellow when cut, quickly turns red over time. Has a characteristic mushroom smell. Marsh butterwort usually grows in small groups. Alone, mushrooms of this species are very rare. You can collect from mid-August to early October. According to its nutritional value, it belongs to the fourth category. Used in cooking in any form. Nice, tasty mushroom.

Swamp oiler photo

Swamp butterfly (Suillus flavidus)

(Suillus plorans)

This type of oiler is most common in Siberia and Far East. It grows in cedar forests, but can also be found in cedar forests mixed with oak, pine, and fir. Prefers soils where forest moss grows. As a rule, it chooses southern slopes for its habitat. It is also called forest oiler.

The cap of an adult mushroom reaches 8-12 cm in diameter (sometimes up to 15 cm). At an early age it has a spherical shape, with edges curved inward. Over time, the cap straightens and becomes oval. The color of the cap is brown. The pulp is a little loose. When cut it has a yellow or orange color. It has the smell of cedar needles. The tubular layer fits tightly to the cap.

The tubes of the cedar oiler are very narrow at an early age. Over time they increase and in adulthood reach up to 2 mm in length. The pores are the same color as the tubular layer. A characteristic feature of the cedar oiler is the abundant release of light liquid from the pores along the entire lower surface of the cap. Due to this feature, the cedar oil dish is also popularly called a floating oil dish. The spore powder is fine and brown in color.

The stem of an adult mushroom reaches 8-10 cm. It is cylindrical in shape. It is thick at the base and tapers towards its upper part. The entire surface is covered with small grains. Over time, they acquire a dark color, which is why they stand out clearly on the stem. It has a continuous, fibrous structure. The color varies from dirty yellow at the bottom to yellow at the top.

Cedar oiler is collected from summer to autumn. Moreover, their fruiting occurs in waves, in several stages.

The first representatives of this species coincide with the flowering of pine trees. The forest linden blossoms - a sure sign of the second fruiting of the oleaginous tree. And finally, the third wave of collecting this oiler occurs during the haymaking period.

This species of butterfish is considered rare and scientists involved in these issues strongly advise protecting it because of its uniqueness. When picking mushrooms, they recommend carefully cutting it off, leaving root system untouched, then sprinkle the cut area with leaves or grass. In terms of taste, it is very good mushroom. Can be used after all types culinary processing.

Cedar oiler photo

Cedar oiler (Suillus plorans)

(Suillus belliniii)

Its habitat is pine and coniferous forests. Bellini's butterdish can be found on the edges of the forest, in young plantings. Not picky about the soils on which it grows, but prefers sandy ones. The ripening season for boletus is late summer and autumn, until frost. Fruits well after warm autumn rains. You can find both single-growing individuals and groups of 5-10, and sometimes more.

The cap in adulthood reaches 8-12 cm in diameter and is smooth. At a young age it is semicircular, then becomes flat-convex, slightly depressed in the center. Color varies from light cream to light brown. In the center the cap is darker, but the edges remain light. Over time, the edges of the cap curl slightly inward. The skin is smooth and thick. It comes off quite easily from the cap.

The tubes are small and short. Initially they have a yellowish tint, but over time they become greenish-yellow. The caps are difficult to separate from the pulp. Pores at a young age are small and round. The color is white with a yellowish tint. Over time they become angular, changing their color to olive yellow. The leg of the bellini oiler is massive and short. Over time, it lengthens and becomes cylindrical. Reaches up to 6 cm in length. The leg is sticky to the touch along its entire length. Doesn't have a ring. The entire surface of the leg is covered with red or brown granules. The pulp is dense, becomes softer over time, and is white or yellowish in color. It has a characteristic mushroom smell and excellent taste. In cooking it is used in all types.

Bellini oiler photo

Bellini oiler (Suillus bellinii)

(Suillus clintonianus)

It is also called Clinton's oiler, chestnut oiler. This is not as common a mushroom as its other brethren of this species. It grows mainly in deciduous forests, gardens and parks.

Geography of distribution – Eurasia and North America.

The cap is thick and convex. Reaches sizes of 5-15 cm diagonally, hemispherical in shape in young mushrooms. Over time, it opens up and becomes flat-convex by its mature age. The color is red-brown or dark chestnut.

There are boletus girdled with yellow in the middle of the cap. The edges of the cap are dense, yellowish, golden-yellowish in color. The skin is thin, smooth, slimy in wet weather. When dry it becomes silky. The pulp is fleshy and soft. Painted light yellow. The bottom layer of the cap is tubular. The tubes are easily separated from the cap. They reach up to 1 cm in length. As a rule, they are yellow in color. They turn brown when cut. The pores of young people are small and round. By old age they become angular, up to 1 mm in diameter. The color varies from light yellow in young mushrooms to gray-green in maturity.

Leg 5-12 cm long. It has a cylindrical shape. Thickened at the base. It bears a two-layer ring in its upper part. The upper part of the ring is flocculent, the lower part is mucous. Above the ring the leg is bright yellow. The tubes descending onto the leg all the way to the ring represent, as it were, a mesh surface of the leg. Under the ring it is covered with fibers and scales of red-brown color. The flesh of the leg is fibrous and dense. Just like the cap flesh, it breaks easily. It has a light brown color.

Usually the girdled oiler grows in whole groups. It appears in mid-summer and bears fruit until mid-autumn (July - October). In its own way nutritional value belongs to the fourth category of mushrooms, nevertheless it is considered a very tasty edible mushroom.

Belted oil can photo

Belted oiler (Suillus clintonianus)

or red-red (Suillus tridentinus)

This is a rare mushroom. Rarely seen. It mainly lives under larches, but can sometimes be found in mountain coniferous forests. Prefers calcareous soils.

In terms of its size, it is medium mushroom, but there are also large individuals. The cap reaches a diameter of 8-15 cm in an adult mushroom. At an early age, semicircular, yellowish-orange in color. Connected to the leg through a thin film. As the cap grows, it straightens out and in adulthood becomes almost flat, with clearly visible remnants of the white cover. The color of the cap changes to red-brown. The surface is not smooth. Covered with fibrous scales, reddish in color. Like all representatives of the oiler, the cap of the red-red oiler becomes slimy in rainy and humid weather. When cut, the flesh is dense and yellowish in color. The tubular layer, attached to the cap, descends onto the stem. It has orange-red color. The pores are quite large and wide. Spore powder is greenish-yellow in color.

The leg of the red-red oiler is cylindrical in shape. It is slightly narrowed at the top and bottom. Dense, meaty. Mature mushrooms reach 11 cm in length. The color of the stem is the same as the color of the cap. Brown at the base. In its upper part it bears a filmy ring. The mesh pattern is clearly visible above the ring. The flesh is yellow and turns slightly red when pressed. Has a characteristic mushroom smell.

Red-red oiler belongs to the second category of mushrooms in terms of its nutritional value.
Its growth period is from July to October. Suitable for consumption in any form. Delicious and edible mushroom.

Tridentine oiler photo

Tridentine oiler (Suillus tridentinus)

Butterflies are incredibly tasty and healthy mushrooms. They chose conifers and mixed forests and appear already at the beginning of summer. They contain very valuable and useful substances. They contained B vitamins, carbohydrates, and essential amino acids that are well absorbed by the body.

Lecithin, found in boletus, prevents the formation of cholesterol and atherosclerotic plaques.

Butter is indicated for people suffering from headaches and gout. However, along with undoubted benefits, mushrooms have harmful properties. Thus, it is known that they contain a large amount of chitin, so those who have disorders in the gastrointestinal tract should not get carried away with them.

Oilseeds accumulate harmful pollutants well. Only those collected away from industrial enterprises and highways.

Signs of poisoning

Another danger to human health is the so-called false butter. Due to inexperience, novice mushroom pickers may put false doubles in their baskets. And this is fraught with serious consequences, since the toxins contained in them can lead to poisoning and disruption of the entire body.

Signs of poisoning:

dizziness,
heat,
intestinal disorders.

If such a problem happens to you, you need to urgently go to a medical facility and rinse your stomach.

Almost all edible mushrooms have poisonous counterparts, which are not recommended to be consumed.

Main differences

How to distinguish false boletus from beneficial mushrooms? To begin with, it is important to know that they grow in several waves. Early oiler, or larch, appears already in early summer and, as a rule, grows in young pine forests. It is easily confused with the false and poisonous oiler. It is not advisable to salt representatives of the first wave, since the seaming is often torn off, but for cooking delicious soups, mouth-watering roasts and aromatic seasonings, better mushrooms simply cannot be found.

Pine butterfly appears in mid-summer and belongs to the second wave of mushrooms. It is excellent for pickling, but can easily be confused with the poisonous panther fly agaric. Unlike a real oiler, toxic representatives have characteristic spots, which is why they got their name. Their hats are clean, but sometimes they have streaks - tan marks. The leaves, stuck to the caps, also leave marks. Thus, it is better to collect small young mushrooms with absolutely clean caps.

Novice mushroom pickers confuse boletus mushrooms with panther fly agarics

Late boletus is well suited for pickling. It is believed that autumn mushrooms the most nutritious and tasty. They differ from others with a bright chocolate hat. However, the autumn butterdish also has its counterpart, which is characterized by a rich reddish cap. Underneath is a spongy layer that is darker and denser than that of a real mushroom.

False oiler is not fatal, although it has an unpleasant bitter taste and can cause stomach upset.

Before you throw a forest dweller into the trash, try to correctly identify it. Moreover, there is characteristic features, by which it is easy to distinguish and reject inedible individuals.

For example, at false oiler the inner surface has pronounced plates. This is the main visual difference between edible representatives. The hat also plays an important role. In the poisonous representative it has a purple color.

The inner surface of the false mushroom has pronounced plates

Do you want to be absolutely sure that you have found it? edible oil dish? Just turn it over and place it on the cap. WITH inside a light film must be present. Take it away. If the structure inside the cap is porous, then this is an edible mushroom. If it is lamellar, feel free to throw the mushroom out of the basket. In addition, the false oiler has a gray color on the inside of the cap and purple stem, and also turns very yellow when cut. These signs indicate that the mushroom should not be taken. Experienced and experienced mushroom pickers pay attention to this pattern: the lighter the mushroom, the more poisonous it is. Toxic individuals have a loose structure and crumble heavily. While real edible mushrooms have dense, elastic mycelium, and the caps are bright and beautiful.

Among other edible mushrooms, boletus mushrooms can be considered one of the best for their excellent taste when boiled, fried, dried, and especially when pickled. Many mushroom pickers are impressed by their high yield and good digestibility, but most importantly, they do not have poisonous (false) doubles. " Silent hunt"For boletus, as a rule, is considered less dangerous than collecting the same wild champignons and porcini mushrooms, but we should not forget that if treated carelessly, even such “harmless” mushrooms can cause poisoning.

Common types of oilseed

Typical for all butterflies is the formation of mycorrhiza with coniferous trees - five-coniferous and two-coniferous pines, cedars and larches. Therefore, these mushrooms grow mainly in large groups in sparse pine and larch forests, especially in young plantings, on the edges, clearings and fires, and near forest roads. They can be much less common in spruce and mixed (oak-cedar) forests, in parks, cultivated larch plantings, and even in fields under solitary pine trees. The location where a particular type of butterweed grows, as a rule, depends on the trees growing nearby and on the type of soil. Thus, in the forests of Siberia, under cedar trees, the cedar butterdish (Suillus plorans) usually grows, although in the Far East the remarkable butterdish (Suillus spectabilis) is more common, and in Western Siberia the red-red one (Suillus tridentinus) is also found. Sandy soil is preferred by most butterflies - common or true (Suillus luteus), remarkable (Suillus spectabilis), Bellini's butterfly (Suillus bellinii), white (Suillus placidus), yellow-brown (Suillus variegatus), etc. On calcareous soil, usually under larches, larch butterfly (Suillus grevillei), granular (Suillus granulatus) and gray (Suillus aeruginascens) grow, and the latter is most often found in parks and cultivated coniferous plantings.

Distinctive features of different types of butter

Butterflies have an easily recognizable appearance due to characteristic appearance caps: shiny in dry weather and slippery and oily to the touch in damp weather. In young mushrooms, they usually have a hemispherical or conical shape, but with age they become convex-spread, sometimes with folded edges, and reach a maximum of 15 cm in diameter. Distinctive feature Each oiler has a finely porous sponge layer with reverse side hats. In young specimens it is always covered with a white film (veil), which separates as the cap grows and forms an adhesive ring on the stem. Depending on the species (there are at least forty in nature), boletus may have some variations in appearance: the presence of a pronounced ring (its remains) and a reticulate (warty) layer on the stem or their complete absence; different colour caps (from light yellow, almost white, or ocher, to grayish-green or chocolate brown) and tubular layer (cream yellow, olive, brown) and so on.

The white butterdish, for example, has an ivory-tinged cap and a light-colored leg without a ring, strewn with small reddish spots when mature. There is no ring and on the tall stalk of the granular oiler, covered with brown granular spots (in adult specimens), but its cap is painted in a more saturated rusty-red color. The absence of a ring is also characteristic of the Bellini oiler, but it is more recognizable by its very short stem and light brown cap with downturned edges. Dark caps and light legs with a well-defined ring are characteristic of the larch, true and yellowish butterfly, although in the red-red and remarkable butterflies, the legs covered with a dark mesh pattern seem to be the same rusty-red as the caps, and in the gray butterfly - monochromatically gray, with faint traces of a ring. In almost all of these mushrooms the spongy layer is pale yellow, cream or olive-yellow, but in the gray oiler it has an ashen tint, and in the red-red it is an expressive orange-red.

Noticeably different from the listed types of butterfly are pepper mushroom (Suillus piperatus), which is often found under the name pepper mushroom, and goat mushroom (Suillus bovinus). Their caps and legs without a ring are completely painted in a dark, closer to copper-brown, color, not very different from the rusty shade of the spongy layer. Despite their edibility, these boletus cannot boast of good taste: goat mushroom belongs only to the fourth category of nutritional value, and pepper mushroom generally has a sharp peppery taste, which is why not everyone likes it. In contrast, most butterflies have a pleasant, slightly sour (larch butterfly - sweetish) taste and belong to the second (M. common, larch and granular) and third (M. yellow-brown, white and gray) categories of nutritional value.

Cleaning oily

It is necessary, however, to clarify that the characteristic pleasant taste of boletus usually acquires only after cleaning - removing the slippery film from the caps, which can impart bitterness. The cleaning process itself is not complicated if you dry the mushrooms in the sun for half an hour or put them in boiling water for a couple of minutes before doing this, but the problem often arises when there are a lot of mushrooms (especially small ones) and there is little time to clean them. Some mushroom pickers, by the way, prefer not to peel small mushrooms at all, although this, as they say, is also not for everyone, because someone may even like the spiciness of pepper mushrooms in cooked dishes. Be that as it may, it is still better to remove the film from the butter, especially when marinating, so that the canned food has more presentable appearance. Unpeeled pickled boletus “transforms” the marinade into dark, thick mucus, their caps become almost black and look less appetizing. A side effect of cleaning these mushrooms is persistent, difficult-to-clean stains on your hands, which are easier to deal with if you soak your hands in a solution of acetic or citric acid. Note: in comparison with other butter mushrooms, pepper mushroom and goat mushroom have a relative advantage - they do not need to be peeled. Pepper mushrooms still lose their bitterness when subjected to long-term heat treatment (at least 15 minutes), but for goat mushroom, which is even called the lazy butterdish, the skin of the cap is simply washed well before cooking.

General differences oil and false species

Without taking into account minor differences in appearance, we can identify the main general characteristics by which boletus should be identified - a cap with a mucous, sticky skin (glossy in dry weather) and the presence of a spongy layer. Even if, according to the first indicator, other mushrooms can be confused with boletus mushrooms (for example, found in spruce forests spruce moth), then in the absence of the second one they can be safely discarded. By the way, among all sponge mushrooms there is only one - satanic mushroom- is deadly poisonous (and even then it is difficult to mistake it for an oil can), and the rest of the life-threatening false doubles are exclusively lamellar mushrooms. However, unfortunately, it is impossible to rely on this fact and claim that collecting only sponge mushrooms can guarantee minimal risk for mushroom pickers. More recently, as a result of research carried out by scientists, it was found that it is the boletus growing near industrial enterprises that tends to accumulate in the pulp greatest number The radioactive element cesium, which is dangerous to humans, can cause serious poisoning. Relative danger in the form allergic reactions and intestinal disorders are also represented by mushrooms collected in the “inappropriate phase” (old, overripe, wormy), therefore experienced mushroom pickers strongly advise against collecting boletus in environmentally hazardous areas (city parks) and not to be tempted by the largest specimens, but to give preference to small/medium ones (up to 8 cm in diameter) and discard accidentally collected worms without regret.

In theory dangerous doubles and there are no false (poisonous) species of boletus, but among them they are still divided into edible, conditionally edible and inedible. Most species that have white or creamy flesh and do not change color when cut are considered edible - Bellini buttercup, granular, real, larch, white. The category of conditionally edible includes edible species, but with “suspicious” signs - boletus with a yellow tint (M. peppery, yellowish) of the flesh, turning blue/reddened at the break (M. gray, peppery) or turning blue during heat treatment ( goat). Before cooking, it is recommended to pre-boil conditionally edible boletus for 10 - 15 minutes, and to preserve the original Pink colour goat - add a little vinegar or citric acid at the beginning of cooking. Most sources call the yellow-brown and Siberian oil beetles non-toxic, but also not edible: both types are colored lilac color on the cut, but the former are also distinguished by a “metallic” smell, while the latter have a tubular layer that turns red when touched. In practice, mushroom pickers, as a rule, try to avoid only the last two types, because the remaining boletus, one way or another, “become edible” after proper processing.

Considering that in an unpeeled form, some, mostly conditionally edible, species can cause intestinal disorders, proper processing of boletus should include mandatory cleaning. In addition, an important condition is to carry out this procedure and subsequent culinary processing exactly on the day of picking mushrooms or no later than the next morning, since boletus spoils very quickly and is favorable environment for the growth of bacteria. It is especially important not to neglect this rule when preparing mushrooms for future use (canning), because many bacteria that die during heat treatment can survive in pickled mushrooms. Perishable watery gray and white butternuts should be prepared (cooked, fried) first. In no case should you use galvanized or glazed clay dishes for storing, salting and pickling butter mushrooms, so as not to provoke the accumulation of zinc and lead concentrations in the mushrooms that are dangerous to human health.

Forward

1" :pagination="pagination" :callback="loadData" :options="paginationOptions">

Yellow oiler is an edible mushroom of the genus Oiler.

The Latin name of the mushroom is Suillus salmonicolor.

These mushrooms are conditionally edible because they are covered with a skin that causes diarrhea when eaten.

Description of the yellow oiler

The diameter of the cap ranges from 3 to 6 centimeters, but some large specimens can have a diameter of up to 10 centimeters. In young mushrooms, the shape of the cap is close to spherical, but in adulthood it becomes cushion-shaped or open.

The color of the cap can vary from gray-yellow to yellow-brown and ocher-yellow, sometimes it can even be rich chocolate and have a purple tint. The surface of the cap is covered with mucus. The skin from the cap is easily removed.

The length of the leg can reach up to 3 centimeters. There is an oily ring on it. Above the ring the color of the leg is white, and below it is yellowish. Young mushrooms have a white ring, but as they mature it turns purple. The ring forms a sticky white blanket that covers the spore-bearing layer of young mushrooms.

The tubes have a yellowish tint, and with age they gradually become brownish. The pores of the tubular layer are small in size and round in shape. The pulp is most often white, but sometimes it turns yellow. Spore powder is ocher-brown in color. The spores are smooth, spindle-shaped, yellowish in color.

Where does yellow oiler grow?

Oiler yellow loves warm weather, therefore it is most often found on sandy soils. These mushrooms grow in pine forests, which warm up well.

Yellow butterweeds can grow either singly or in fairly large groups. The fruiting season lasts from late May to late November.

Edibility of yellow oiler

Since the skin of these mushrooms is unsuitable for food, it must be removed before preparing yellow butter mushrooms.

A similar species is the yellow-brown oiler. The diameter of the cap of this mushroom ranges from 6 to 10 centimeters. The flesh is light orange, yellow, and brown at the base of the stem. When cut, the flesh turns blue. The shape of the cap is semicircular, convex with rolled edges; as it matures, it becomes flat or cushion-shaped, and fibrous scales appear on it.

The color of the cap is initially dark yellow, olive, gray-orange, gray-yellow or gray-orange, and then it turns into brown-red, ocher-brown or light ocher. The skin is difficult to separate from the cap. In humid weather the cap becomes sticky.

The pulp is yellow, yellowish or light orange, it has a pleasant taste and aroma of pine needles. Tubular layer adherent to the stem. The tubes are light orange, yellow, yellow-olive or brown. The shape of the tubes is round; when pressed, the tubes turn a little blue.

The length of the leg ranges from 3 to 9 centimeters, and the width is 1.5-3.5 centimeters. The leg is cylindrical, smooth, gray-yellow, lemon-colored, and sometimes has a reddish color. The spore sac is brown-olive. The spores are smooth, ellipsoid-spindle-shaped, light yellow in color.

Yellow-brown oiler forms mycorrhiza with pine trees. These mushrooms grow on sandy soils. These boletus are a fairly common species. Fruiting occurs from July to October, fruiting bodies appear singly or in small groups.

The yellow-brown butterfly is edible and can be fried, pickled, salted and dried. Taste qualities low due to the specific taste, similar to the taste of false raincoat.

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 known, but tasty species of the genus boletus: 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.

The early mushroom is distinguished by its 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

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 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 mushroom. Small pores are highlighted with a noticeable lemon tint.

The common oiler has a specific, ten-centimeter leg, dense, cylindrical and white-yellow.

Larch oiler

The oil can, found only at the roots of larch, is also edible, although it does not have a pronounced taste.

This mushroom can be recognized not only by its neighbors with needles, but also by its intense yellow cap, lemon or olive tubular layer and slightly curved “pin” stem.

Where to find boletus

Butterflies prefer sunny forest edges among pine trees or sandy soils strewn with pine needles. This unpretentiousness has led to their widespread growth in Europe, Asia, America and Australia.

They often prefer to be neighbors with porcini mushrooms, honey mushrooms, greenfinches and chanterelles. Mushrooms are not found in places with abundant moss, lichen and blueberry thickets.

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

Maslenitsa season

In the forests you can find ripe boletus from mid-June to the end of October, although when preserved warm temperature The collection period may extend for another month. However, the granular species in some regions is suitable for food as early as May.

What are boletus rich in?

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

Thus, butterdish is actively used as a dietary product to prevent colds and flu, relieve headaches, normalize metabolic processes, eliminate 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 inedible or too tasteless mushrooms are found under the oily caps.

For example, a false butterdish can have a bad effect on health, which can be recognized by the plate-shaped bottom of the cap, a yellowing cut and a gray tint.

Also, you should not put mushrooms in the basket that turn blue after contact with a knife and have darkish caps.

Butter can be boiled and steamed, fried and salted, dried and baked. Some recommend not salting them, others recommend eating them mainly with potatoes, and still others recommend pre-soaking them.

How to prepare them is everyone’s business, and it is better to decide it by having fresh and aromatic butter on the table.

Photo of butter mushrooms

Views