Boletus mushrooms: description of species, recipes, beneficial properties. Boletus: description and photo of mushrooms

As an experienced mushroom picker, I was very surprised that it turns out that there are false boletus mushrooms. A real butter mushroom, in my opinion, is quite difficult to confuse with any other mushroom. The buttermilk has a brown cap covered with mucus. In young butterflies, the cap is covered from below with a film, which, when torn, forms a rim around the stem. Under the film the cap is slightly yellowish in color.

Real boletus mushrooms have such a cap on the stem, when the mushrooms are still small, this little white plate tightens the bottom of the cap of the boletus mushroom; when it gets bigger, it breaks and remains on the stem with a small fringe. And their cap color is also different; it is more reddish. the spongy layer under the cap is not so dense and darker in color.

You will never confuse them - firstly, butterflies and kids have a cap like a washcloth, and the inedible ones have membranes (plates) - that is, they are completely different and it is difficult to confuse them (even if you bring them home, when you clean them, you will see the difference!) and their color is much lighter.

An experienced mushroom picker will never confuse false oiler with an edible butter dish, since they are completely different. The cap of the false butterfly is purple, and if you turn it over, its structure is lamellar, and not spongy, like that of an edible mushroom. Their plates are also gray.

I would also like to note that real honey mushrooms are also different in appearance, it all depends on where they grow - in deciduous forests or in coniferous forests. Some have red caps, while others have light brown caps. Young honey mushrooms always have a white film under their cap.

It is not particularly difficult to distinguish between real and false boletus. The real ones have a brown, slimy cap. And the false ones almost always have some purple tint. But the main difference lies under the cap. The light yellow underside of the cap of real young mushrooms is covered with a white film, which then breaks and remains on the stem in the form of a ring. The bottom layer is creamy yellow, finely porous, tubular. The false butterfly has a lamellar, gray-colored lower part of the cap.

The lower part of the cap of the Late (present) Oiler

Bottom of the cap false oils- Attention! Poisonous mushroom.

In general, I always thought that boletus mushrooms are not false, but the fact that the false mushrooms in the photo were just some kind of toadstools

Recently I have become very interested in mushrooms. So I noticed this basic trend. Mostly poisonous mushrooms are pale and very loose. That is, they break apart and crumble. While the noble edible mushrooms, whose body is elastic, and the tones are bright, in contrast to the pale toadstools. And Maslnka is easy to identify. You just need to look under his hat, and everything will immediately become clear. Example in the picture in the first post from Unknown2013

In false mushrooms, the lower part of the mushroom under the cap does not have a porous surface (like a sponge), as it should be, but a lamellar one, like russula, but in appearance it is similar - it is also slightly snotty and the cap itself is brown, perhaps a slightly paler shade with some- then a little purple tint.

The correct oiler has a yellow porous surface under the cap, well, anyone who has ever collected oilers will not confuse them with false ones.

It's interesting how often they occur in nature false double mushrooms edible mushrooms. False boletus has caps that differ in color from edible ones, for example, they have a purple tint. Often the cap is covered with mucus, like that of ordinary butterfish, so it is easy to confuse it. But the main difference from the bottom of the cap is that it has a lamellar structure. Therefore, if you take the mushroom in your hands, you will easily see this difference.

The most important difference between a false oiler and a real one is under its cap. The real ones have a cap like a sponge, porous, covered with film. When the mushroom grows, the film breaks and hangs on the mushroom's stem like a skirt. False butterflies have membranes under their caps. This difference is clearly visible in the picture from the first answer. It is impossible to confuse them.

In general, false boletus is similar to ordinary, edible boletus only on top. The same slightly slimy cap, but a slightly different shade, often purple.

The main difference is false boletus lamellar mushrooms. But real boletus is finely porous, tubular, that is, the bottom of the cap resembles a small sponge. Sometimes real butter mushrooms have a film - a skirt on the stem (in young mushrooms it can cover the cap from below), but not always. Usually, autumn butterflies have a film, with a thick, strong leg.

When cut, false boletus often has a yellow color.

Oil can(lat. Suillus) - genus tubular mushrooms family Boletaceae (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 of 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 solitary individuals or not in large 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 at an 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, are angular-round in shape, and 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. The best collection time is August-September. It is better to collect it 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 trees. 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. Large sizes are also available. 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 the leg is 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. He loves friendly company, so he 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 it is light yellow, 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 graininess 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. This 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. 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 the root system intact, then covering the cut area with leaves or grass. According to their own taste qualities very good mushroom. Can be consumed after all types of cooking.

Cedar oiler photo

Cedar oiler (Suillus plorans)

(Suillus bellinii)

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). According to its nutritional value, it 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 an 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)

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

Late oiler, photo from Wikipedia

The oiler has a characteristic shiny surface with a sticky cap skin. The light film on the back of the cap of young boletus is also noteworthy. During rainy weather, the skin becomes snotty. The species of the butterdish and its growth conditions affect the color of the cap, stem and other characteristics of the mushroom.

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

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

Types of butter

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

Late oiler (real, ordinary, yellow)

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

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

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

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

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

Summer oiler, grainy

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

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

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

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

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

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

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

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

Larch oiler, photo from Wikipedia

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

Oiler yellow-brown, photo from Wikipedia

In our area under the larch tree it grows every two years larch gray oiler (Suillus aeruginascens). It is also called oil can turning blue. It has a hemispherical cap (up to 12 cm in diameter), which becomes almost flat as the mushroom grows. The surface of the cap is mucous, light gray-brown in color. Old mushrooms have pale hat dirty gray color. There are not many mushrooms, they are very different from those standard butter mushrooms that we find in the forest. Larch gray oiler is an edible mushroom of category III. It is this species that I would classify as twin mushrooms, since there is a lot of incorrect information about the toxicity of larch gray oiler.

Delicious boletus and their inedible counterparts

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

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

In which forests do boletus grow?

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

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

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

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

How to prepare boletus for future use?

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

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

Marinated boletus

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

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

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

Canned fried butternut squash

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

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

Mushroom cutlets

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

Butter is a tasty and very healthy product. According to its nutritional and taste qualities, it belongs to the second category in terms of value of mushrooms.

Butter in its structure contains: fiber, proteins, microelements, vitamins - A, B, B1, C and PP; chitin, capable of removing radionuclides and heavy metal salts from the body.

But along with valuable qualities, the oil can is very dangerous product. It has many poisonous and inedible “doubles”.

In this article we will consider the possibilities of poisoning with boletus mushrooms.

Types of butter

The genus is quite numerous; in nature there are up to 50 species. They grow in pine and mixed young forests or in open areas near them. The growth period is from June to October. The most common species in Russia:

Cedar oiler. It has a wide, fleshy, pillow-shaped cap of dark brown color with small dark brown spots, covered with a mucous membrane. The stem is the same color, up to 12 cm high. The pulp is orange or yellow, with an original fruity-almond smell. The color does not change when cut.
Ordinary or real butterdish. Externally, it is very similar to the leafy oil can. The cap is oily, brown in color with a brown tint. The hymenophore is fine-grained, porous, light brown in color with a yellowish tint. There is a sagging ring on the leg. The leg is short and thick, brown in color up to the ring and light in the upper part.
Yellow-brown oil can. It has a yellow-brown cushion-shaped cap, not covered with mucus. The leg is thick, up to 10 cm high, without a ring. The pulp is yellowish, turns blue when cut. May be found in mountainous areas.
The oiler is grainy. It has a wide, semicircular cap of light brown color with white and tender flesh. The leg is white, slightly yellow towards the cap, thickened at the bottom. There is no ring on the leg. In rainy weather it is covered with a mucous membrane, which disappears in dry weather.
The oiler is white. Original beautiful mushroom, has a wide flat cap of white color with a purple tint. The leg is tall, white below, with a yellow tint at the top. Without film ring. The pulp is pure white, slightly purple. Only young mushrooms are taken for cooking.
The oiler is yellowish. The cap is light brown with large-porous flesh, cone-shaped. Very high leg, narrowed at the top. Has a jelly-like ring. Grows on sandstones, edible, but unpopular among mushroom pickers (the skin of the body can cause stomach upset).
Leaf oiler. Young mushrooms have a small cap compared to the thick stem, slightly cone-shaped. The stem is tall, gradually thickens towards the top and merges with the edges of the cap. An adult mushroom has a wider cap of yellow-brown color with a yellow edging. The lower leg of the same color of a darker shade smoothly turns into light yellow tones with a brown ring. The pulp is yellow and does not change color when cut.
Swamp oiler or habit. Unique look. The cap is flat, scaly, pink or red. The hymenophore is tubular from yellow to greenish-gray in color and has large pores. The leg up to the ring is covered with small red scales. Grows in swamps.

Doubles are oily

Not all mushrooms are so safe. Tasty and healthy, they have a group of “doubles” that must be treated with extreme caution. These are false boletus.

The main differences between false butter and edible ones:

False mushrooms have deep plates on the inside of the cap. They are often colored gray with a purple tint. Hymenophore edible type always porous tubular.
The rings are white or light purple, drooping. U false mushroom the ring dries out faster than the edible one. The legs are light with a purple tint.
The caps of false mushrooms always have characteristic spots, while the caps of edible mushrooms are clean.
False ones are lighter brown or gray colors, edible – rich purple, yellow, brown A.

Among false butter beetles, two groups of look-alikes are distinguished: poisonous and conditionally edible.

Poisonous boletus:

Yellow-brown false butterfly (false flywheel). Grows in pine swampy forests. Outwardly, it is very similar to an ordinary oiler. But it has a lighter dark yellow color of the cap with a reddish tint, which is dotted with brown scales. The main difference: dark gray lamellar hymenophore. The leg is cylindrical, light yellow with a brown tint, without a ring. When cut, the light yellow flesh turns blue. False moss not poisonous, but can lead to serious food poisoning.
Panther fly agaric. Does not belong to the boletus family, but has external resemblance with this view. A very poisonous mushroom with hallucinogenic properties. It includes:

Scopalamine - causes paralysis of smooth muscles;
hyocyamine - paralyzes breathing, leads to clouding of consciousness.

Important! In combination, the poisons are deadly, paralyzing the respiratory and cardiovascular system, convulsions appear, which can lead to severe poisoning with a fatal outcome.

The first signs of fly agaric poisoning appear within 20 minutes.

They grow in deciduous and mixed young forests. A young fly agaric is quite easily confused with young edible boletus mushrooms. It has a light olive conical cap of small size, covered with a mucous membrane. In an older fly agaric, the cap is light brown, stretched, and dotted with circles of white warty plaques over the entire surface. In rainy weather, the fly agaric is covered with mucus, in dry weather it is bright and clean. The inner surface is covered with white thick plates. The leg is the same color - hollow and porous inside. The base of the leg has a round thickening. White panther fly agarics are found in nature.

False boletus: non-poisonous, but not edible.

Cross oiler. On the territory of Russia it grows in pine forests in small groups. Very similar to an ordinary oiler. The cap is convex, light brown in color, glossy in dry weather and buffy in damp weather. The lower hymenophore has a large porous structure of the same color. The leg is light brown. Uninteresting because it has a bitter taste. However, some mushroom pickers collect it, believing that when cooked for up to 15 minutes, the bitterness goes away. May meet in deciduous forest, where edible mushrooms do not grow.
Siberian butterdish. Completely unsuitable for food. Grows in large colonies in cedar forests. Very similar to the cedar oiler. It has a pillow-shaped cap with a blunt tubercle, covered with mucus, and a porous lower layer. Main difference: it has a lighter brown cap with red-brown spots. The leg is creamy yellow with brown grain. The pulp is yellow and does not change color when cut. Non-toxic, but can cause food poisoning and skin dermatitis.
Spruce damp. Grows in spruce forests, in moss in small groups. The young mushroom is completely white with a cone-shaped cap. The cap of an adult moth is spread out, slightly depressed in the center, dark brown in color, covered with a gray mucous membrane. There is a drooping white ring on the leg. Hymenophore lamellar. The leg is tall and large, swollen in young animals. The mushroom is classified as conditionally edible. Rarely found in Russia.

Symptoms of poisoning

There were no cases of severe poisoning with fatal outcome among boletus. However, the likelihood of toxicosis by false species is very high. These species primarily include the yellow-brown false butterfly and Siberian boletus.

Oil poisoning is possible for the following reasons:

Mushrooms are a source of increased radiation. Excessively accumulated cesium in the fruiting body can cause severe poisoning.
Butter is considered a heavy food, so it can cause discomfort at work. digestive system.
Insufficient processing of raw materials in combination with the collected low-quality product can also cause toxic poisoning body.

It is not recommended for children and elderly people to eat boletus. Product intolerance may reduce intestinal activity (tricalase deficiency) and cause symptoms similar to poisoning. Subject to availability chronic diseases digestive system in older people, toxins penetrate the damaged gastric mucosa and can aggravate diseases of the gastrointestinal tract.

Symptoms of poisoning with false boletus:

disruption of the gastrointestinal tract: vomiting, diarrhea, heartburn, pain and abdominal cramps;
pain in the temples, muscle aches;
high temperature and general weakness of the body;
fainting, food poisoning.

Recognizing the signs of poisoning with false butterflies and providing first aid in a timely manner will help a quick and high-quality recovery.

First aid

If the first symptoms of poisoning, vomiting or diarrhea occur, you should:

Call immediately ambulance, establish the source of poisoning.
Urgently empty your stomach of low-quality food. Need to drink right away large number water and induce vomiting.
Give the patient any adsorbent to neutralize toxins and poisons in the stomach, for example, activated carbon, polysorb or smecta.
Give the patient tea or a glass of warm water.

As a consequence of poisoning with canned butter, the development of botulism. The period of occurrence is from 1 day to 10 days after eating canned foods.

Signs of poisoning from canned mushrooms:

defeat nervous system– temporary blurred vision, dry eyes;
muscle weakness;
respiratory dysfunction;
stomach cramps;
severe headache, dizziness, general weakness, fever, food poisoning.

Important! Botulism is an infectious toxic poisoning. The infection is not transmitted when a sick person communicates with a healthy person, but only when he gets into the environment healthy person toxic vomit or feces.

The consequence of botulism is muscle paralysis internal organs with fatal outcome. Therefore, in addition to traditional measures, urgent antibacterial therapy in a medical center is necessary.

How to avoid possible poisoning

To protect yourself from possible mushroom poisoning, you must adhere to the rules for harvesting and processing:

Under no circumstances should you start collecting mushrooms with only superficial knowledge of how to distinguish edible from false, inedible or poisonous mushrooms.
When harvesting, it is recommended to exclude suspicious and unfamiliar mushrooms from it. If a mushroom with a lamellar lower surface of the cap gets into the basket, it is poisonous.
It is recommended to collect only young boletus. Overgrown old mushrooms collect worms and larvae in their pulp during the growth period. When processing the product, it is impossible to completely get rid of insects. Insect waste products can cause food poisoning.
It is strictly forbidden to collect mushrooms in environmentally contaminated areas, near highways and industrial zones. Growing boletus is capable of absorbing the radioactive element cesium from the mail in an amount four times greater than its presence in the surrounding soil.
It is imperative to follow the rules for sufficient heat treatment of raw materials before eating or preserving them.
It is necessary to strictly follow the rules for processing the product: peel immediately after harvesting or no later than 24 hours of storage, remove as much as possible the mucous membrane, veil and wormholes of the pulp.
It should be noted that the most safe way storage - in dried form. But even in this case, you can get poisoned if you violate the basic rules for procuring raw materials.
If at heat treatment, the mushroom mass gave a blue tint - a harmful mushroom appeared in the dish. All product must be thrown away.
Swollen canned food, especially if it has been stored for a long time ( more than a year), must be discarded without any recovery or thermal treatment.

According to statistics, the largest number of poisonings occurs from canned mushrooms.

And in conclusion, only responsible implementation of the listed rules will help you enjoy delicious and useful product and not get on hospital bed with poisoning. However, you should not deprive yourself of the joy of harvesting a rich harvest of a forest miracle or simply from a hike in nature. And it is better if it is the company of an experienced and careful mushroom picker.

The butter can is the most popular representative of the mushroom “kingdom”. These mushrooms are easy to “hunt” because they grow in whole families.

The boletus got its name from its interesting features: The mushroom cap is covered with a slimy, sticky skin that is difficult to remove, especially if it gets wet. One more characteristic feature Some representatives of this species are characterized by the presence of rings on the stem. Are there boletus with a “skirt”, and can they be eaten?

Edible boletus mushrooms with a “skirt”

Butterflies with a “skirt” are edible mushrooms with a semicircular chestnut-brown cap. In mature individuals, the cap has the shape of a cone with downward edges. Sometimes the usual color of the cap of an adult mushroom becomes dark red. The stem is white with brown spots at the base. Sometimes their height reaches 12 cm and thickness 3 cm. In an adult oiler with a “skirt”, the color of the film covering the leg takes on a grayish-violet hue.

A fairly common type of boletus mushroom with a “skirt” is considered “late” or “real”. The legs of such mushrooms are covered with a white film that looks like a “skirt”. Although they are called “late”, they actually appear like all other mushrooms: in early June, when the weather is favorable for growth.

Latin name: Suillus luteus;

Genus: tubular oiler;

View: common oiler;

Family: Boletovye;

Doubles: Siberian mushroom, yellow-brown, peppery.

Description of the mushroom.

Hat: diameter - 3 - 15 cm, sticky to the touch, covered with mucus, from lemon yellow to dark brown, the upper slippery layer is difficult to remove. Under the cap is a tubular structure similar to a sponge.

Leg: height 4 - 12 cm, thickness up to 3 cm, curved or club-shaped, granular on top, with a “skirt” of white or grayish color, above the ring there is a leg of the same color as the cap.

Pulp: soft, juicy, lemon-yellow, does not change when cut, in mature mushrooms it turns pink or red when cut;

Edibility: tasty, edible, belong to the II category of nutritional value;

Spreading: pine and mixed forests Russia, Ukraine, Belarus.

The difference between false butterflies with a “skirt” and edible ones

There are also other edible representatives of this genus.

For example, oil can "ruby", growing only in oak forests and very common throughout Europe. Larch oil can, which is usually found in cedar forests and places where larch trees grow. The American butterdish is often found in the elfin pine thickets in Chukotka.