Boletus mushrooms: photos and descriptions of edible species, distinctive features of false boletus mushrooms. Boletus mushrooms

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

The name of the mushroom comes from the oily surface of the cap. Even the appearance of its light yellow flesh is similar to butter.

Since boletus is a tubular type of mushroom, its cap is like a sponge, consisting of thin tubes with spores located inside. Usually the mucous cap has Brown color, but can also be yellow-brown. The cylindrical leg is short, reaching 2.5 cm in diameter, and surrounded by a fringed ring. With age, the ring becomes invisible, and the hemispherical cap straightens. The light flesh at the break turns blue when in contact with air.

Where do boletus grow (video)

Description of edible varieties of butter

Experts classified the oiler, which has a slippery cap, into category 2 nutritional value. It brings together about fifty edible species with characteristic differences: the color of the cap and legs, as well as other features.

Gallery: boletus mushrooms (25 photos)

Since the mushroom can provoke an allergic reaction, it must be used very carefully.

The hat has a convex shape and a diameter of 10-15 cm. Upper layer glossy, sticky and easy to peel off. The color is brown or mixed with purple. The pulp has a dense structure. Its whitish or yellow color does not change when pressed.

The cylindrical stem under the cap is yellow and the lower part is white. Over time, its shade changes, becoming darker, similar to the color of the cap.

Grainy (early, summer)

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

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

Larch

Likes to settle at the base of larch trees. There is no pronounced taste. The convex cap straightens as it grows, reaching 10 cm. It is characterized by a very bright color: from orange to deep yellow. The sticky skin peels off easily during cooking. The dense flesh is yellow, slightly brown under the skin. Doesn't have a specific taste.

The shape of the leg is slightly curved in the form of a club with a white and yellow ring. In the lower part the color of the stem matches the color of the cap, above the ring it is lemon yellow.

Where do boletus mushrooms grow?

Experienced mushroom pickers know natural areas Where is the best place to pick mushrooms? Butterflies prefer to settle in coniferous forests, therefore, you need to look for them next to cedar, pine or larch on sandy soils with lots of needles. The symbiosis of mycelium with tree roots results in mutually beneficial cooperation. The host tree gives carbohydrates to the fungi, and they, in turn, help absorb minerals from the soil.

They love to grow in spacious clearings illuminated by the sun. Since sticky mushrooms do not tolerate high moisture, they do not settle in swampy areas. 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.

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

Boletus prefer to settle in coniferous forests

Season and rules for collecting butter

Mushrooms appear in forests from June to October, but mass collection occurs in September. Night and daytime temperature fluctuations do not affect boletus in any way, but heavy dew or warm rain has a beneficial effect on their growth, stimulating it well.

At the beginning of the mushroom growth period and at its end, the fruiting bodies are usually damaged by insect pests and their larvae. Sometimes spoiled boletus accounts for 70% of the entire harvest.

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

1. Mushroom harvesting should be done at a great distance from settlement and industrial enterprises. In a polluted environment, fruiting bodies, like sponges, absorb all toxins in the air.
2. Oilseeds require immediate processing because they have a short shelf life.
3. Experts advise cutting the mushrooms into small pieces and processing them at high temperatures.

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

How to collect boletus (video)

The benefits and harms are oily

The oily gifts of the forest were found universal application in cooking. They can be fried, stewed, salted, pickled, and also used as an additional product to main dishes. They include:

• a large number of protein, which is especially important for vegetarians;
• vitamins;
• macro and microelements;
• aphrodisiacs that improve tone and relieve fatigue;
• lecithin, which prevents the formation of cholesterol;
• organic acids.

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

Given the ability of butter to absorb carcinogens, they must be boiled before cooking. It is not advisable to consume mushroom dishes for the following categories of people:

• children;
• pregnant women;
• patients suffering from pathologies of the gastrointestinal tract.

In order not to harm the body, it is important to follow all the recommendations of specialists.

Oily gifts of the forest have found universal use in cooking

How to distinguish a false oiler from a real one

False butterflies are very similar to real representatives, but in order to learn to distinguish them, You need to remember the main differences:

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

Recipes for cooking butter

The slippery mucous cap retains moisture in the fruit body, preventing drying out. But it is the slippery surface that makes processing difficult.

Butter contains a large amount of protein, which is especially important for vegetarians

Features of oil processing

The initial processing of mushrooms includes cleaning, sorting and cutting.. To facilitate cleaning of debris, the crop must be filled with water and pressed down on top with pressure. After a couple of minutes, you can begin cleaning. You should use a knife to remove the remains of the mycelium, scrape off the contaminated areas, remove the film from the cap and cut out any existing rot.

After washing the mushrooms, they need to be filled with water again. In order to remove remaining pests, the water should be salted. After 3 hours, rinse. Then sort by size. Small specimens can be left whole. For larger ones, separate the stems and caps, and cut the larger ones.

How to close boletus for the winter

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

Classic recipe:

1. Cut the prepared raw materials into pieces.
2. Throw the mushrooms into cold water. Place the peeled whole onion there and keep on the 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, skimming off the foam.
6. Place a bay leaf in each prepared container.
7. Distribute the mushrooms among the jars, mix the brine with vinegar essence and pour into the jars with mushrooms.
8. Place the jars in a large container, fill it with water up to the hangers of the jars and sterilize for 20 minutes.
9. Take out the containers and roll up the lids.

Keep ready-made jars with mushrooms should be in a dark place at a temperature no higher than 12 degrees. Shelf life is no more than 1 year.

How to cook boletus mushrooms (video)

Fried boletus

To give a richer taste, the butter is fried with various additives. The most popular method is cooking in sour cream, as it gives the mushrooms more flavor.

It is necessary to cut the onion into half rings and fry it on vegetable oil. Then add diced mushrooms (500 g) to the pan. After 5 minutes, reduce the heat, add butter and simmer for another 10 minutes. After adding salt and pepper, stir and add 3-4 tablespoons of sour cream. After 5 minutes, remove from heat.

An equally popular recipe for frying with potatoes. Add washed and dried mushrooms to the heated oil. After 5 minutes, add finely chopped onion. In another frying pan, fry the potatoes, cut into cubes. Then add the prepared mushrooms with onions and spices. Fry everything together for another 5 minutes. The pan may not be covered. Butternuts turn out very juicy when fried with buckwheat and other side dishes.

Heat treatment of mushrooms is necessary to get rid of harmful bacteria. It takes 5-6 minutes for botulism to die. Containers and lids must be sterilized. The acidic environment of the marinade also negatively affects bacteria.

Gallery: boletus mushrooms (35 photos)

The oiler is familiar to many mushroom hunting enthusiasts. 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 Boletaceae family.

Tubular boletus belongs to the Boletaceae family. Suillus luteus or common oiler 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 Northern and South America, South Africa, Australia and New Zealand. The brown cap of the mushroom in humid conditions has a characteristic mucous membrane.

The top has a rusty chestnut or dark olive tint. The diameter of the cap is 4-10 cm, rarely reaching 13 cm. Its shape is conical, slightly flattened. The mushroom is slippery to the touch Bare, smooth and glossy, even when dry, its slippery shell is easy to peel off. The tiny circular pores of the tubes are initially light yellow but mature to dark yellow color. They are very easy to clean.

The pores on the underside of the cap are tiny, their depth is about 3-7 mm. An ordinary representative has a ring on the stem. Its upper side is whitish, and its lower side is characteristically dark brown to purple. This species is one of the few members of the genus Suillus that have such a ring. Above the ring there are pigmented cells; below the ring the stalk is beige, sometimes mucous. In humid conditions the ring has a gelatinous texture . The white flesh does not discolor when damaged and is soft in texture, especially in mature specimens. The length of the leg is about 8 cm.

Where to collect boletus (video)

When and where do boletus mushrooms grow?

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 trees with tissue sheaths.

The oiler forms spore-bearing aquiferous fruiting bodies, often in large quantities, above the ground in summer and autumn. The mushroom picking season is in mid-summer and also in September.

Composition and benefits are oily

Suillus luteus is an edible mushroom. Although some authors consider it among the low quality species. In their opinion, it is inferior to ubiquitous species such as white pine. A member of the boletaceae is considered a delicacy in Slavic cultures (known as maslyata in Russian or maślaki in Polish, translated as "oily").

Mushrooms corresponding to Suillus luteus are exported from Chile to Italy and, since the 1970s, to America. Based on samples collected from Chile, boletaceae contain (as a percentage of dry weight) 20% protein, 57% carbohydrates, 6% fat and 6% ash.

The oiler has a ring on the stem

The common butterwort is edible, although not as highly prized as other boletaceae, and is commonly used in soups, stews, or fried dishes. Slippery oilseeds do not keep well after harvesting and are not suitable for drying., since they contain a large amount of water. They are suitable for frying or preparing stews and soups, including those with the addition of other types. It has a pleasant taste and does not have a specific aroma.

Powdered S. Luteus is sometimes added to the more expensive white mushroom powder. This scam is difficult to spot, since you have to arm yourself with a microscope.

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

Possible harm oil

People have reported that consuming the mushroom in large quantities caused stomach upset. It is suggested that removing the mucous, sticky brown skin or yellow pores may reduce the disorder. Some people note a bitter aftertaste after them, especially if they consume large quantities.

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

What does a false oiler look like?

In the forests you can see specimens similar to boletus. Poisonous representative with a purple cap. Lemon-colored pulp. The cap of the false mushroom is yellow and slippery, and its pores on the underside turn brown when pressed. The false representative has a purple ring that dries out and becomes invisible.

The lamellar layer below is lighter than that of the real representative.

Edible varieties of boletus

Except ordinary type There are several more edible representatives of the boletus.

White oiler (Suillus placidus)

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

Granular oiler (Suillus granulatus)

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

Marsh oiler, yellowish oiler (Suillus flavidus)

Lives in swampy forests. Hiding in the moss, pieces of caps are visible from above. There is an elevation on the cap. It has a shade of green, the leg is thin in the same shades. Noticeable on the top white ring. The pulp of this species is lemon-colored.

Bellini oiler (Suillus bellinii)

Lives in coniferous forests. The semicircular cap becomes depressed with age. Its color includes all shades of brown. The leg is massive and short, white. It's sticky and doesn't have a ring. The species is of interest to culinary experts, as it has a strong aroma and taste.

Belted oiler (Suillus clintonianus)

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

Processing oil after collection

Only healthy mushrooms are chosen for cooking. It is advisable to process the mushrooms immediately after assembly. Butternuts release a lot of liquid when processed, so they are especially suitable for sauces. They are also fried sliced butter, add chopped bacon and parsley. Be sure to remove the slippery skin of the mushroom, this will save you a lot of side effects . They retain a light color during cooking if cleaned. Boletus mushrooms are also canned.

Preparing butter for the winter

Salted mushrooms

For the winter, boletus can be covered and made into pickles.

• One kg of butter should be kept in cold water about 6 o'clock.
• Pour a layer of salt into the jar, and then add dill, currant and raspberry leaves.
• We lay out a layer of butter, it should not be more than 6 cm. Each layer is sprinkled with salt. Everything is covered with bay leaves.
• Within a few days, the mushrooms will release their own juice.

The pickles will be ready in a month.

How to cook boletus (video)

Marinated mushrooms

• Sterilize jars and lids over steam for 10 minutes.
• Good canning will only work if the mushrooms are not wormy.
• We clean all the mushrooms, shorten the stems and remove the skin. Freshly picked mushrooms should be processed immediately.
• For 1 kg of mushrooms, use a glass of water and a teaspoon of salt. Everything is cooked for half an hour. Water from the pan is poured into another container.
• The prepared mushrooms are placed in sterilized jars and seasonings are added to taste.
• Now we make the marinade, add 0.5 cups of water, a spoonful of salt and vinegar.
• Fill the jars with marinade.
• Now everything needs to be rolled up and closed.

Butterflies are mushrooms that are not distinguished by their sophistication, but are still used for cooking. The main thing is not to make a mistake; false mushrooms can be found quite often.

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Maslyata mushrooms are welcome guests in the basket of every mushroom picker. Butter is suitable for any culinary processing and has a good taste. Boletus mushrooms, which we will describe below, must be distinguished from false oils so as not to get poisoned.

Boletus mushrooms - photos and descriptions of species

Early flocks of boletus are the most welcome gift for the mushroom picker, who has been eagerly awaiting their appearance since mid-June.

Description Light yellow oiler

It is the light yellow granular oiler (Suillus granulatus Kuntze) that is the first to appear in a conspicuous place after warm thunderstorms and regularly bears fruit 3-5 times per season.

Light yellow or light brown caps stick out from the moss litter in a young pine forest, on humus in deciduous forest, along forest roads and in clearings with short grass. After rain, the mushroom is slimy, your hands turn black and cannot be washed off. Under the cap there is a tubular layer of light yellow color, the leg without a ring, dense, light yellow, short. The flesh of the mushroom is light, does not darken when cut, and the top film comes off easily.

Photo: General characteristics and description of the species - Light yellow oiler

True or yellow-brown oiler - description of the species

Later, from the second half of summer until serious frosts in October, the so-called late boletus (Suillus lu-teus Gray.), or real ones, appear. The color of the upper film of the cap of this species varies from dark yellow to medium brown, sometimes with a brown color in the center.

The skin is easily peeled off the convex cap and mercilessly sticks to your hands, making it immediately obvious who brought the butter today. The down tubes are very light, small, and look like a sponge. The dense, thick stem has a ring, which covers the down in young specimens, but remains in the form of a white thin film in older specimens.

This species loves light pine forests and is found in huge colonies in suitable summers. At one edge you can pick up 2-3 buckets of wonderful mushrooms at a time, even if you cut off the wormy stems and throw away lightly eaten specimens. You can pick it up, but then you have to suffer until the night with cleaning the terribly sticky films that must be removed.

Photo: General characteristics and description of the species - Real oiler

Larch oiler - description of the species

In the larch forests of Siberia there is a larch butterfly (Suillus grevillei Sing.) with a very bright yellowish-orange, almost red cap from a distance. The down of the mushroom is lemon-yellow, with pinpoint pores and covered with a white blanket, which gradually comes off from the edges of the cap and remains on the leg in the form of a ring.

The leg, yellow-brown with burgundy coloring, when cut, has light yellow flesh that does not darken in air. On the European territory of Russia, the mushroom is also found under deciduous trees. Under one old larch tree in the Tver region, which was planted 40 years ago, these unusual mushrooms, causing the surprise of all the experienced mushroom pickers. And what wind blew them away?

Photo: General characteristics and description of the species - Larch oildish

There are other types of buttermilk, but they are not so common in our latitudes, or are not eaten, although they are not poisonous, they do not have a good taste.

Marsh butterwort - grows in swamps and wetlands. The swamp butterdish is edible, but its taste is less pronounced than that of other species. The mushroom cap is dirty yellow, sticky, the flesh is dense, lemon-colored, and when cut it takes on a wine color.

The pepper butterfly lives in deciduous and coniferous forests, and is inedible mushroom, because of its hot peppery taste. The cap is convex, funnel-shaped in adulthood, brown in color. When pressed, the pulp acquires a bluish tint.

How to distinguish false butterflies

Before you go into the forest and collect boletus, you need to figure out what they look like poisonous doubles, so as not to send the false brother of the mushroom to the basket.

Less experienced mushroom pickers may confuse boletus mushrooms with young panther fly agarics. Panther fly agaric is very poisonous and causes intoxication in the body.

The panther fly agaric looks a bit like an oil can only in its youth; later the cap acquires an expressive pattern, and you can no longer confuse it. To distinguish false oiler, panther fly agaric, carefully examine the leg, in the fly agaric it is thickened and has a ring that disappears in an older mushroom. In addition, there will be no insects near the mushroom; even the smell of the mushroom is poisonous to them.

The false oiler is not as dangerous as the fly agaric, but it will not bring anything useful. It can be distinguished from its edible counterpart by the plates under the cap - in the false butterdish they are clearly pronounced. In addition, the cap may have a purple tint.

To distinguish an edible butterdish from an inedible one, turn the mushroom over. There is always a film under the cap of the oiler. If you remove it, and under the film there is a porous surface of the mushroom, you have an edible mushroom. If the inner surface of the cap is in plates, it is better to throw out such a mushroom. The false oiler turns yellow when cut, and the color of the inside of the cap is slightly grayish.

The boletus, the descriptions of which we have given above, will be a welcome guest on your table; if you understand how to distinguish false boletus, you will be able to cook delicious dishes with pleasure!

Video: Description of varieties of butter

In nature, there are so-called “double mushrooms” that are similar to their healthy and tasty counterparts, but are not actually such. How to distinguish false boletus from edible ones from a photo? There are a few simple tips, which will help both beginners and experienced lovers of quiet hunting not to bring in a basket a product that can cause serious disorders of the digestive and other body systems.

Everyone knows the most dangerous mushrooms in the world, which, if they fall into a basket, can ruin the entire harvest collected in the forest. This is a fly agaric and death cap. They are deadly and often cause death. But there are also less famous representatives species growing in the forest.

For example, mushrooms that resemble chanterelles in appearance, butter mushrooms and other popular varieties. They are generally not as dangerous as the above-mentioned species with high level toxicity. But their use can lead to liver dysfunction, digestive system, metabolic processes in the body. In general, after eating them, a significant eating disorder is guaranteed.

These also include false boletus; how to distinguish them from edible ones from photos will be discussed below. They are very similar to edible mushrooms. Representatives of false boletus have a pleasant shade of cap, a thick, durable stem, and even a mucous film, almost the same as that of ordinary boletus. But, nevertheless, these mushrooms belong to a completely different species.

The main difference is the structure of the cap. In a regular oiler it has a tubular structure. That is, under the cap there are small pores running throughout its entire thickness to the very top. False boletus refers to agaric mushrooms, if you look under the hat, it will resemble an umbrella.

It is important for a novice mushroom picker to know that tubular mushrooms are extremely rarely poisonous; the bulk of toxic representatives are precisely the lamellar varieties. Therefore, if you have doubts about whether you should put the mushroom you like in the basket, first of all you need to look under its cap.

Varieties of butter

In nature, there are about 50 varieties of butter. They differ in appearance, taste qualities and place of growth. The most famous varieties in Russia are the following:

• white;
• cedar;
• Siberian;
• swamp;
• yellow-brown.

The most famous of them are autumn boletus, which grows almost throughout the country. Their name is due to their active growth in early and mid-autumn. The upper part of their cap is brown in different shades, the stem and lower part of the cap are light yellow or beige, depending on the age of the oiler.

A characteristic feature of this species is the presence of a skirt that forms a white blanket under the cap. Over time, it cracks and comes off. The leg has a cylindrical shape and a rough surface. False butterflies do not have this feature.

Where do boletus grow?

Boletus are mushrooms that are quite common in Russia. They can be found in both deciduous and pine forests. The oiler is often found in plantings and fields located near wooded areas.

The most optimal soil is sandstone and loose, clay soil. Butterflies do not like too dark places, so it is difficult to find them in old, densely overgrown forests. Often along with them grow similar edible ones - false boletus. They look almost the same, but have a cap with a small funnel and a plate-like structure.

Boletus mushrooms are collected easily and quickly; they grow in small families, in which you can see both large and very small mushrooms. If you get to a “mushroom” place, you can pick up a large number of aromatic, tasty mushrooms in a short period of time.

Growth periods

This variety loves moisture, which means it grows after rains, especially during the period when sunny weather sets in after a cold snap. Mushrooms ripen from June until frost. But if the summer turned out to be hot with a small amount rains - boletus will be rare in the forest. This variety loves a temperate, mild climate and sufficient moisture.

When choosing boletus, it is worth remembering that small specimens, the diameter of which does not exceed four centimeters, are much tastier than overgrown boletus. They have a delicate texture and a sweetish taste with a pronounced mushroom aroma. It is better to leave older specimens in place, this will give them time to expel their pores, after which the number of mushrooms in the places where they grow will increase significantly.

How to recognize false boletus

False mushrooms can be easily identified by their photos and descriptions, although they have a certain resemblance to edible ones. There are several obvious signs that indicate “doubles” of classic oil:

• the inner surface of the cap has a lamellar structure;
• the upper surface is gray with a slight purple tint; in real boletus it is brown;
• the ring on the stem, or skirt, of false butterworts is white or light purple in color, usually dries quickly and hangs down the stem.

This plate of classic boletus has a purple tint and for a long time rests on the stem, forming a film under the cap. One of the main features due to which the false butterfly is often confused with the edible one is the oily surface of the mushroom. But this factor definitely should not be used as a guide during a quiet hunt.

Important! After cooking, the false butter dish will also differ from the edible one: its taste will not be as pleasant, and there may be a distinct bitterness and mustiness. The structure will be more rigid and spongy.

If at least one such mushroom gets into the total portion, the entire dish should be thrown away. But you shouldn’t do this hastily: if someone has already eaten a poisonous specimen, the mushrooms may still be needed to analyze the source of the poisoning.

Why are false boletus dangerous?

Mushrooms, similar to ordinary edible boletus, although they can be poisonous, are quite rare. They usually have a low level of toxicity. Eating false boletus, as a rule, leads to the following consequences:

• nausea;
• vomit;
• general malaise;
• diarrhea;
• increased sweating;
• dizziness;
• in some cases - increased body temperature.

Important! It should also be remembered that any poisoning, even minor, has a detrimental effect on liver function.

What to do in cases of poisoning with false boletus

If, after eating cooked mushrooms, you feel at least one of the symptoms listed above, you should take the following steps:

• immediately call an ambulance or take the patient to the hospital yourself;
• before the doctors arrive, you need to rinse your stomach;
• If the victim shows signs of dehydration, you should give him strong, sweet tea.

But don't wait negative consequences eating toxic mushrooms. It is better to leave specimens that arouse even the slightest suspicion in the forest or throw them away instead of chasing their quantity.