Butterflies grow where and at what time. The description and photo are a bit disappointing

Boletus today is one of the most common types of mushrooms growing in the European part of Ukraine, Belarus and Russia. People say when boletus is collected that it appears when the pine tree blooms.

Where do mushrooms grow?

They germinate both in pine forests and in young spruce forests in large families, because these are the so-called herd mushrooms. In the vast majority of cases, they are found on open sunny lawns, they can be seen on green moss, sandy hills, and also, as mentioned above, with rare young pine trees. In plantings about 5-8 meters high, with open ground, in the absence of bushes and grass, boletus will not grow. Many people who even know when they collect boletus do not take into account that the needles have an extremely negative effect on the mycelium, so it is pointless to look for boletus there.

How are they used?

Butterflies are one of the most common mushrooms in many CIS countries. Perhaps other mushrooms grow in more, but finding them is not so easy, so it’s enough to know when boletus is collected and go for it, almost guaranteed to return with a full basket.

The butterdish itself is a fairly healthy and tasty mushroom, which is why it is one of the best for pickling. At the height of the mushroom season, they begin to grow in large families, so collecting them is a pleasure. Thus, among other types of edible mushrooms that live in coniferous forests, boletus occupies an honorable first place.

Species

It is worth noting that it is important not only to know when boletus is collected, but also to take into account what kind they are. Of course, most often you can find a standard true oiler, which in scientific terminology is called late, but in addition to it there are also larch and granular ones. Mushroom pickers often don’t care which mushrooms to collect, since they are all valuable specimens of the second category, distinguished by a pleasant taste and smell.

Grainy

They are fairly similar to the real thing, but there are a few clues to tell them apart. In particular, this concerns the absence of stickiness, the ring on the stem, the dryness, and also much less gluey mucus on the cap. In addition, there are peculiar grains on the upper part of the stem, which is why the mushroom got its name.

During the period when mushrooms (boletus) are collected, it makes sense to go to the southern pine forests, because there the granular species is much more common compared to the present one.

Deciduous boletus

Such mushrooms are quite rare, but in some places they appear in quite large quantities. Their cap can be yellow, reddish or even red, while the leg has a similar color to the cap, but is slightly lighter in the upper part. White ring disappears quite quickly.

Real

The most common are true boletus. Which ones to collect, everyone decides for themselves.

The cap of the mushroom reaches approximately 12 centimeters in diameter, and at first it is semicircular in shape, but over time it becomes convex. In wet weather, the cap becomes covered with a kind of mucus, but in dry weather it becomes shiny and acquires a brownish color.

The edges of the cap are combined with the stem by a special white film, which opens as the mushroom grows, as a result of which a ring is formed on the stem. On the lower surface of the cap there is a tubular light yellow coating, and it can be quite easily separated from the base. The pulp is white, does not change color when scrapped, and also has a rather pleasant mushroom smell, in some cases similar to the aroma of apples.

When to collect?

If we talk about what month boletus is collected, then most often this is done in June, and this period lasts for about two weeks. After this, the described mushrooms completely disappear, and will reappear only in the second half of July. Mass growth begins from mid-August until the first half of September. It is worth noting that this period may differ slightly from when to collect boletus in Siberia.

The mushrooms themselves are not picky; they can grow both in fairly young overgrown pine plantings and between triple pine trees with a bare trunk. In addition, if you correctly determine what time boletus is collected, you can find them in large quantities on grassy pine edges or in young spruce forests.

Artificial plantings

It is worth noting the fact that in some areas boletus is often collected in artificial pine plantations, but only if the trees have reached a height of 3 to 8 meters. Do not forget that old scorched needles, as well as dry brushwood, will not be covered in the ground, as a result of which the water will not linger here for a long time, as a result of which it will evaporate or be absorbed into the soil. In this regard, through this upper layer the mycelium will quickly lose moisture, and if you enter such a planting immediately after it will rain, you are guaranteed to find a large amount of butter there. But at the same time, remember that their number will decrease very quickly for the reason that the mycelium does not have a reliable cover to effectively retain moisture, and it will not be able to bear fruit evenly.

Note to mushroom pickers

Just like in the process of reaping in the field, during the mushroom season there is no time to waste, because quite severe restrictions and deadlines are relevant here. For example, a week after the butternuts appear, they still grow generously everywhere, but in fact they become old, dried out or often overripe. In this regard, you can cut several dozen of them, but many will simply have to be thrown away.

The last increase begins in October and lasts until late autumn, including the first ten days of November, it is worth noting the fact that during this period of time boletus becomes quite finicky, as a result of which they can only be found in certain places - in the shade on sunny lawns, as well as on well-cut pine plantings, where it is mandatory The grass should grow well. In places that are not covered with grass or pine needles, you will not be able to see them, because there is too much big difference in day and night temperatures, while there is no “mat” that can retain heat throughout the night.

That is why it will be possible to find boletus in large quantities only in those places where there is tall grass or sufficiently thick moss that maintains the temperature at a normal level, because in such conditions the mycelium is able to bear fruit normally.

The boletus itself is extremely valuable and interesting in its own way. taste qualities mushrooms. Thanks to their unique taste, they can be fried, boiled, pickled or pickled. Among other things, there are also people who prefer to eat boletus exclusively in dried form. The main thing is to remember to remove the skin from the cap when cleaning these mushrooms.

How to cook?

Most delicious dish The type of boletus that is commonly considered is julienne. At the same time, they are often pickled in order to provide themselves with an excellent spicy snack in winter.

Young boletus can be easily cooked whole, while adults must be cleaned by removing the skin. There are often unpleasant situations when boletus is collected in Krasnoyarsk or other cities, but is prepared incorrectly.

It is worth noting that, among other things, all kinds of soups, mushroom caviar and cold appetizers are also prepared from boletus, or they are simply used as an excellent addition to a variety of meat or vegetable hot dishes. Bon appetit!

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

Butterflies grow in waves. The beginning of the first wave occurs at the time when the rye begins to ear. Spike mushrooms appear: not only mushrooms, but also boletus mushrooms. The mushrooms pour out and disappear instantly, as if the Master of the forest gave them a command. I found confirmation of my observations from V.A. Soloukhina. On a warm June day, he and his wife managed to short time collect twelve buckets of strong butter, 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 oiler 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 summer (June) in coniferous forests, where there are a lot of pine trees. Some summer boletus appear from the end.

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

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

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

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

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

Cap flesh. The color of the pulp is white or yellowish. When cut, the tissue may take on 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 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 turns 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. Gray larch butterfly is an edible mushroom of category III. It is this species that I would classify as twin mushrooms, since there is a lot of incorrect information about the toxicity of larch gray oiler.

Delicious boletus and their inedible counterparts

Does the butter dish have inedible or poisonous doubles? Common types of butter - delicious mushrooms. They have a characteristic cap. Only the yellow-brown 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 butterfly 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 pine trees that have two needles in each bunch are more suitable for it. Indeed, boletus often appears under the pine trees growing on our site.

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

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

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

How to prepare boletus for future use?

Butternuts 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 the whole point of preservation. 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.

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Or alternating fir-tree and birch plantings - it doesn’t matter to the oiler.
If there are needles under your feet, then this place is perfect for an oil can.

The oil can grows friendly families, throughout the summer and into the warm autumn.
It has very nice appearance: a shiny brown cap, a strong elastic leg, and a bright yellow bottom of the cap, like a soft, pleasant sponge.

Oiler considered one of the most delicious mushrooms, it is excellent for pickling for the winter and for preparing various dishes; it does not require long-term heat treatment.

But the Oil Can also has one significant drawback: special slime, which, covering young mushrooms, makes them slippery and shiny - it is thanks to it that this mushroom got its name - Butter Dish, as if lubricated with oil it strives to jump out of your hands and shimmers appetizingly in the sun.

Also because of this mucus, experienced mushroom pickers prefer collect boletus in fabric gloves, which protect the skin from oily mucus, the mucus is of course completely harmless, but in the open air it oxidizes, turning the hands a dark brown color, which is not washed off with detergents, but only disappears on its own after a few days.

Names Oil Can

Oiler- This common name. Mushroom Oiler, has more than 40 representatives. This name is due to the slippery, oily cap. All Maslyata are recognized precisely by this feature.

The most famous of the Butterdish: Autumn Butterdish, Kozlyak, White Butterdish, Gray Butterdish, Yellowish Butterdish, Summer Butterdish, etc.

Where do boletus grow?

Butterflies are growing on sandy soil of all types of forests, especially near pine trees. It can often be found in clearings or meadows open to light. If there are needles under your feet, then this place is perfect for an oil can.

What Maslyata look like

Oil Can Hat covered with mucus, so it is not easy to confuse it with another mushroom.

The cap of the common Buttercup is 4-16 cm from brown-chocolate to gray-olive or yellow-brown. The young mushroom has a hemispheric shape, which then changes to almost prostrate. The edges are sometimes raised. The slimy skin is easily separated from the pulp.

Butter. Collection time

The butterdish grows in friendly families throughout the summer and into the warm autumn.

Basket Butter from Woodmen19 (Yandex.Photos)

What are the benefits of Maslyata?

Calorie content of Maslyat - 19 kcal.

Oiler rich in B vitamins such as B2, B6. They contain fiber, carbohydrates, amino acids, fat-like substances - fatty acids, essential oils, as well as lecithin, which prevents the deposition of cholesterol. All components contained in these mushrooms are easily absorbed by the body. Butter is recommended for use for headaches and gout.

The skin of the Maslyat cap, in which antibiotic substances were discovered, has unique immunostimulating properties.

How to cook Maslyata

Butterflies are eaten fried, stewed, boiled. Boil the butter for 15-30 minutes. Often these mushrooms, both fresh and dried, are used in making soups. Before adding to the soup, mushrooms can be fried with onions for a richer flavor.

Before cook Butter, it is recommended to clean the mushroom caps from the top brown film, which easily comes off if you pry it off with a knife, this will help eliminate the unpleasant mucus and the prepared dishes will be less “snotty.”
But you can do just fine without such painstaking measures by simply boiling the butter before cooking and draining the water.

Butterflies can safely be called the most folk mushrooms: they grow everywhere, bear fruit from early summer to late autumn, and are collected by mushroom pickers in huge quantities, even though they are probably the most wormy among all mushrooms.

And most importantly: the list of dishes that are prepared from butter is very wide. They are dried, boiled, fried, stewed (including in sour cream), pickled and salted. The taste of boletus is very good, and I personally know mushroom pickers who put them almost on a par with.

But not all collectors know that in nature there are more than a dozen varieties of butternut, differing not only in appearance, but also in taste. Moreover, different boletus plants grow in different forests, on different soils, and not all bear fruit at the same time. In this article, I intend to describe in detail all currently known species of these mushrooms - with a comprehensive description of their places of growth and the timing of fruiting. But first I’ll drop a few lines about common features, inherent in most butter mushrooms and distinguishing them from the rest of the mushroom kingdom.

Almost all butterflies experience this interesting property- in wet weather their cap becomes wet and slimy. And the higher the air humidity, the more abundant the mucus secreted. This is why they got their name.

They also have a clear “love” for various coniferous trees- under which they grow, but looking for boletus under deciduous trees is a useless task. Therefore, you need to go for them to conifers or mixed forests.

The timing of fruiting varies to one degree or another for different boletus, but you can safely follow them if there is July, August or September.

Common oiler

• Latin name: Suillus luteus.
• Synonyms: real butterdish, late butterdish, yellow butterdish, autumn butterdish.

The type species of the boletus genus, very widespread throughout the continent. It has a characteristic, very memorable appearance. Home distinguishing feature This mushroom has a powerful ring-veil under the cap, which in young fruiting bodies is connected to the edge of the hymenophore.

Common butterwort forms mycorrhiza with Scots pine (as well as other pines whose needles consist of two needles). That is why it is found in pine and forests mixed with pine, preferring well-warmed places - edges, clearings, roadsides of forest roads. Fruits in dense groups. But, alas, among the mushrooms there will definitely be wormy ones, and in some places to such an extent that for every ten butter mushrooms there will be only three clean ones. This is especially evident in the summer, in the fall - when it gets colder - the number wormy mushrooms decreases noticeably. It has also been noticed that the very first boletus comes without worms.

The common butterwort bears fruit from June to October, most abundantly in late summer and early autumn. In particularly fruitful years, up to seven “waves” of mushrooms can be observed. At a temperature on the soil surface of -5°C, fruiting bodies stop appearing, but if the ground does not have time to freeze to 2-3 centimeters and warming comes, the mushrooms will begin to grow again.

The mushroom is edible, and in terms of taste it is the best among butter mushrooms. It can be fried, boiled, pickled, salted and even dried. In the case of salting and pickling, it is recommended to remove the skin from the caps, otherwise the brine will become dark and very thick.

It is worth noting the fact that according to traditional Russian cuisine, the skin of butter should always be removed, regardless of what dish is to be prepared.

Summer oil can

• Latin name: Suillus granulatus.
• Synonyms: granular butterdish, early butterdish.

Photo 3. Summer oil can.

Another widespread butter dish is a very frequent guest in the baskets of mushroom pickers. It differs from the previous species in having a lighter color, a slightly less slimy (but by no means less sticky) cap and the absence of a ring on the stem. In young fruiting bodies, small droplets of whitish (slightly yellowish) oily liquid often appear on the tubular layer, which dries out and turns brown over time.

It also forms mycorrhiza with common pine, therefore it is found in pine forests and forests mixed with pine - on sandy soils. However, there is special places, where boletus is found most densely are young pine forests with trees whose height does not exceed 4-5 meters. If the summer is not dry, then in such young forests mushrooms appear in abundance, bear fruit for a long time, and picking them there is a pleasure. It also happens that after several square meters You can get a full basket.

The summer butterfly has been bearing fruit since June, and it can safely be called the very first summer mushroom(it’s not for nothing that they called him early). It stops throwing out fruiting bodies quite late - towards the end of October, in some years it is found even in November. This mushroom, interestingly, can be collected from under the snow or in light frost.

The taste of the summer butter dish is very good - in this it is in no way inferior to the real butter dish. The mushroom can be fried, stewed - either separately or with potatoes, and sauces can be prepared. The mycelium from it is delicious. The top skin of the cap must be removed before cooking.

Kozlyak

• Latin name: Suillus bovinus.
• Synonym: grate.

Some collectors mistake this mushroom for some old oil can - because dark color the underside of the cap and stem, as well as the rubbery softness of the fruiting body and the wide-open - as if spore-bearing - tubes. However, this mushroom is a separate species, which is easily determined by its young fruiting bodies - their tubes are noticeably wider than those of other butter mushrooms of the same approximate “age”.

Photo 5. The fruiting body of the goat, quite suitable for harvesting, is a bottom view. Photo credit: Akiyoshi Matsuoka.

Sometimes it is confused with the green flywheel, but its color is noticeably brighter, its cap is thicker and more convex, and its upper skin is velvety and dry.

Photo 6. Fruiting bodies of the goat of different ages.

The goat grows in the same places as the previous two species, just like them - it forms mycorrhiza with pine. True, it is no longer found so widely. The mushroom picker’s basket usually contains the youngest fruiting bodies of this mushroom - which look more or less “marketable” and have not yet acquired worms (that’s the whole problem, that the goat is one of the most wormy boletus!).

The goat bears fruit in late summer - early autumn, approximately from August to September.

This mushroom is quite suitable for food, although not as tasty as the best boletus. It is recommended to pre-boil it for about fifteen minutes. The skin from the cap of the goat is removed with great difficulty, or is not removed at all.

Unringed oiler

• Latin name: Suillus collinitus.
• Synonym: red oiler.

Photo 7. Unringed oil can.

In terms of color, the unringed butterdish is very similar to the summer butterdish, but the cap is darker, not so wide, and the stem is slightly pinkish below and noticeably thicker. In addition, no whitish droplets stand out on it. In general, this fungus looks stronger and sometimes looks vaguely like a miniature boletus. By the way, worms, apparently, rarely appear in it. For example, I have never found him wormy at all.

This fungus forms mycorrhiza, again with pine trees, including the well-known common pine and Mediterranean trees: pine, black pine, Aleppo pine. The unringed oiler prefers calcareous soils. Its growth area is quite wide - it was found not only in the Mediterranean and Europe, but also in the Urals, as well as in Siberia. Fruiting time is from June to September, usually there are three “waves” or “layers”.

In terms of taste, the unringed butter dish is very good: it is fried, stewed, and soups and sauces are made from it. This mushroom can be pickled, salted and dried. The top skin of the cap does not affect the taste, but it is recommended to remove it, because after processing it turns black, and it also darkens and thickens the broth, brine or marinade.

Larch oil can

• Latin name: Suillus grevillei.

Photo 8. Young fruiting bodies of larch butterfly.

The main distinguishing feature of this mushroom is the bright orange (in dark or light variations) color of the cap. Even the leg of the larch oil can is full of similar spots, and even the whole thing has an orange tint. Among other signs of this mushroom is a ring-veil under the cap of young fruiting bodies, which hides the bright yellow part of the stem and the hymenophore of the same color. In ripe mushrooms, it leaves a small, barely noticeable “collar”. By the way, it is also yellowish, thanks to which the larch butterdish can be easily distinguished from the real butterdish - it has a ring-veil without a yellow tint.

Photo 9. Mature larch boletus.

Already from the name it is clear that this butterdish forms mycorrhiza with larch, respectively, it grows in forests where there is this tree, but again - not just anywhere, preferring acidic soils rich in humus. However, occasionally it is found in places where larches never existed. For example, I once encountered this fungus in young pine forests. It is quite widespread - from Western Europe to the Far East.

Larch butterfly bears fruit from July to September, most abundantly towards the beginning of autumn.

The taste is quite good, but before cooking it is recommended to boil it for 10-15 minutes. Apparently, this is due to the fact that the skin from its cap is very difficult to remove. By the way, if you immerse the mushrooms in boiling water for 1-2 minutes, the skin will be easier to peel, and in this case, boiling will most likely not be necessary.

Cedar butterdish crying

• Latin name: Suillus plorans.

This mushroom is difficult to confuse with other boletus mushrooms: its cap and stem have an almost uniform brownish color - with a yellow or orange tint.

Meticulous mushroom pickers should take note that its flesh turns blue when cut and has an original “pungent” smell. Find out why below.

This fungus forms mycorrhiza with cedars, although it would be more correct to say - with cedar pines- European and Siberian. Accordingly, its habitat includes all those forests where these trees grow. As for specific places, the cedar butterfly prefers damp places with thick moss cushions, or even on the edge of a forest or swamp.

Has good taste.

Cedar dotted oiler

• Latin name: Suillus punctipes.

It is very similar in appearance to the previous mushroom, differing from it only in the color of the underside of the cap - it seems to be darker. However, in both mushrooms the spore-bearing layer darkens with age, so it is better to distinguish them differently - by smell and by a change in color on the cut.

The pulp of the cedar butterfly has a very pronounced spicy smell, which resembles either celery, or anise, or bitter almonds, or even all together. Does not change color when cut.

Just like the previous species, this mushroom grows under cedar trees and bears fruit in the same period - from July to September.

In terms of taste, it is on a par with the most excellent butters: real and summer - thanks to unique aroma and slightly sour taste. The northerners and Siberians are definitely lucky - since such wonderful mushrooms are found in their forests.

Clinton grease can

• Latin name: Suillus clintonianus.
• Synonyms: chestnut butterdish, belted butterdish.

This mushroom received its scientific name in the USA, despite its wide range, covering not only North America, but also Eurasia (it is especially common in northern forests our continent). It just so happened that for the first time it was taxonomically registered in New York and named after the famous amateur naturalist in the 19th century (not to be confused with the 42nd President of the United States!). In our country, from time immemorial, it (a mushroom, not a naturalist!) has been confused with larch butterfly - because of a decent external resemblance, and because of the fact that Clinton’s oil can comes across precisely under the larches. However, it is still different in color - noticeably darker and has a red-brown tint, unlike the larch oilcan - with its orange tones.

This mushroom bears fruit from July to October. In terms of nutritional qualities, it is on a par with the best butter, that is, it can be cooked without prior boiling.

Oil can Nyusha

• Latin name: Suillus nueschii.

I’ll immediately disappoint the blondes: this mushroom, despite its - as it seems at first glance - “cute little name”, was not named in honor of some girl Anya. And in the Third Reich of pre-war Germany there was a botanist Emil Nüsch, and his name is immortalized in scientific name of this oil can.

The Nyusha butter dish has a very expressive appearance: its cap is brown on top, sometimes lemon yellow, the leg also has a similar color, only a little lighter. The tubes, on the contrary, are not so bright, but light gray. Young fruiting bodies at the bottom of the cap have a ring-veil consisting of two layers: the upper one is filmy, and the lower one is more like cotton wool.

This is another type of butterweed that forms mycorrhiza with larches and grows where this tree is found. It is found in different places throughout the continent - in Europe, the Urals and Siberia. Spotted for a mushroom interesting feature- he can climb quite high into the mountains - right up to the very top of the forest.

The oil plant Nyusha bears fruit from July to October.

In terms of nutritional quality, it is quite good.

White oil can

• Latin name: Suillus placidus.
• Synonyms: pale butterdish, soft butterdish, liking butterdish.

Photo 14. The lightest form of white oil can.

This mushroom really differs from other butter mushrooms in its white color. However, its cap is more ivory-colored than white, but the leg is snow-white, and sometimes with dark small specks. Old fruiting bodies darken slightly towards yellow or pink shades.

White butterfly mycorrhiza forms with several varieties of conifers, including: cedar pines - Siberian and Korean, dwarf cedar, North American Weymouth pine, and Chinese Masson pine. Its range is quite wide and covers those areas where all of the listed trees grow. On Far East And in Siberia, the white butterdish is found quite often; it is also found in the Urals.

This mushroom bears fruit from July to September.

In terms of taste, it is on a par with the best boletus. The white butterdish becomes flabby quite quickly, so mainly the young fruiting bodies are eaten.

Bellini oil can

• Latin name: Suillus bellinii.

Another oil can with a light color. It is very similar to the previous mushroom, except that it has a cap with a brownish tint, which is barely noticeable on some mushrooms, but very noticeable on others.

Photo 16. Bellini oil can hat. Variation partially colored brown.

Mycorrhiza forms with several species of pine trees that grow in the Mediterranean part Southern Europe(Aleppo pine, seaside pine, pine), it is mainly found there. In our country, this mushroom (according to some information) was found in Crimea.

It is used as food and has good taste. Western gourmets recommend removing the skin from the cap.

Swamp oil can

• Latin name: Suillus flavidus.
• Synonym: yellowish swamp butterdish.

This mushroom also differs from other butter mushrooms in its lighter color. Its cap is usually light brown on top, with yellowish or ocher tints. Its lower surface is a pleasant light golden color (in young fruiting bodies that have not yet begun to flabby). The leg is white - with yellowish or light brown spots, surrounded closer to the cap by a brown remnant of the spathe.

Photo 18. The lower surface of the cap of the marsh oiler.

This oiler prefers to grow in damp places - in the floodplains of rivers and streams, on the border of swamps. Mycorrhiza forms with some double-leaved pines, in particular with Scots pine. Its distribution area is quite wide, but the mushroom is rare everywhere.

It bears fruit in the fall - from September to October.

In terms of taste, it is on a par with the best boletus.

Siberian oil can

• Latin name: Suillus sibiricus;

The cap of the Siberian oiler is usually light yellow, pale yellow, or light brown on top, dark yellow below, and turns brown with age. The leg is pale yellow, sometimes with light brown spots, without a ring. Well, this is also a fairly light-colored fungus.

Photo 20. Siberian butterdish - bottom view.

It grows wherever there are Siberian cedars, however, according to Western mycologists, it forms mycorrhiza not only with these trees, but also with some other species of five-coniferous pines. It was found not only in Siberia, but also in Europe, and even in North America- where the American butterfly is also found, which is so genetically close to the Siberian butterfly that some mycologists combine these two mushrooms into one species.

Siberian butterwort bears fruit from June to September.

The mushroom is considered edible - with quite good taste.

Oil can sour

• Latin name: Suillus acidus.

This mushroom is very similar to the previous one, but has a very noticeable ring on the stem. Well main feature, by which it can be identified - the mucus covering the cap and stem - it tastes completely sour, as can be seen by licking the mushroom.

Mycorrhiza sour butterfly forms with five-coniferous pines, including Siberian cedar. By the way, in Western Siberia This is a completely ordinary mushroom.

Fruits from July to early October.

The mushroom is edible, but has very loose flesh and mediocre taste. On top of everything else, the skin from its cap is extremely difficult to remove. Some mushroom pickers ignore it, preferring to collect more tasty boletus.

Oil can gray

• Latin name: Suillus viscidus.
• Synonym: blue larch oiler.

Since we started talking about light-colored butterflies, it’s worth mentioning one more specimen - the gray butterfly.

Young fruiting bodies of this mushroom have a dirty gray color, which darkens a little over time - towards brownish shades. The top of the hat can be smooth and monochromatic, or it can have dark scales. If you look under it, you can see quite wide open pores.

Gray oiler prefers to grow in forests where there are larches. In Siberia it is quite common.

Fruits from July to September.

In terms of taste, it is very good, stands on a par with the best boletus.

Oil can yellowish

• Latin name: Suillus salmonicolor.

The fruiting bodies of this mushroom have a noticeable yellowish color (usually with an ocher tint) - which is why it got its name. This is especially evident on the lower surface of the cap. One of the distinguishing features is a powerful mucous ring on the stalk.

The yellowish oil can grows in coniferous and mixed forests, mycorrhiza forms with double-cone pines. Its range is quite wide and covers not only Eurasia, but also North America.

Fruits from June to October.

It is used as food, but there is information that the upper skin of the cap must be peeled off before cooking, because it has strong laxative properties.

Swamp grate

• Latin name: Suillus paluster.

It differs from other boletus in its very bright color. Its cap is usually pink-red and scaly on top, and light yellow underneath. The leg also has a pinkish tint. The name “reshetnik” was given to it for a reason - for its wide open spore-bearing tubes.

Photo 25. Marsh grate - the lower surface of the cap.

The marsh mycorrhiza forms with larches, but is not found everywhere where these trees grow, but only where there is a lot of moisture in the soil.

Fruits from July to September.

It is used as food and has good taste. This mushroom was also used to make brown paint for fabrics and wool.

Asian oiler

• Latin name: Suillus asiaticus.

In appearance, this mushroom is an almost complete copy of the previous one, but hallmark there is still a way to quickly identify it. This is a brighter color of the leg, which, among other things, is also hollow in its lower part. Also, the Asian butterwort is noticeably less moisture-loving, therefore it grows mainly in dry forests.

In other respects, in particular - the timing of fruiting and nutritional qualities - it is similar to the marsh trellis.

Polozhkovy oiler

• Latin name: Suillus cavipes.

But this mushroom can be called, for fun, “a brown variety of Asian butterfly,” because it looks like that one in everything except the color of the cap and stem.

It grows in the same forests with larch, bears fruit in the same periods - from July to September.

It is also used as food.

The oil can is remarkable

• Latin name: Suillus spectabilis.

Very expressive and recognizable mushroom. The color is brown, sometimes with red or pink hues. On the top of the cap there are large scales, which is a distinctive feature.

Photo 29. The oil can is remarkable - the underside of the cap.

The remarkable oiler grows under larches, preferring rain forests dry Fruits from July to September.

It is considered edible, although when fresh it has an astringent taste. It is likely that it makes sense to boil this mushroom first.

Sprague's oil can

• Latin name: Suillus spraguei.
• Synonym: painted oil can.

Somewhat similar to the previous mushroom, this butterdish is noticeably larger and has small scales on the upper surface of the cap. On top of everything else, looking for it under the larches is a useless task, because Sprague’s oil can forms mycorrhiza with five-coniferous pines - Weymouth, cedar, etc.

Photo 31. The upper surface of the Sprague oiler cap under slight magnification.

Fruits from July to September.

The taste is quite good. It has an interesting property - after heat treatment turns bright pink.

Trentian oiler

• Latin name: Suillus tridentinus.
• Synonyms: red-red oiler, Tridentine oiler.

The cap and stem of this mushroom are brown with a slight reddish tint, the spore-bearing layer is lighter, yellowish, with large pores. On top of the cap there are usually fibrous scales.

The Trentian oil can grows in forests where there is larch. Quite rare. Fruits from June to October.

It is edible and has the same taste as the best boletus.

Mediterranean oil can

• Latin name: Suillus mediterraneensis.

Some mycologists are inclined to believe that the Mediterranean butterfly is nothing more than a variety of the summer butterfly (described at the beginning of this article). This is probably true, because outwardly the first one is no different from the second one, and in other respects it almost completely corresponds to it.

This mushroom grows in the Mediterranean region of Southern Europe. It forms mycorrhiza with a couple of local double-vined pines - Italian and Jerusalem.

It is collected by local mushroom pickers and is highly valued.

This butter dish is the last in the list of true butter dishes. Next will come closely related mushrooms from other genera, which are also popularly called boletus mushrooms.

Pepper mushroom

• Latin name: Chalciporus piperatus.
• Synonym: pepper butter can.

Previously, he belonged to the boletus, but not so long ago he was assigned to another genus. But we will definitely consider it.

Pepper mushroom is distinguished by a uniform light brown color, sometimes with a slight reddish tint (this is especially evident on the lower surface of the cap). The leg does not have a ring and may be a little yellowish. It would be worth mentioning that the flesh of the pepper mushroom is yellow - like that of the most commonly collected boletus mushrooms - it turns slightly red when cut.

Pepper mushroom is considered inedible or even poisonous due to the substances that give it a bitter-spicy taste. However, scientists did not find any special dangerous toxins and it is recommended to use this mushroom in small quantities as a seasoning - a substitute for pepper. To do this, it needs to be dried and ground into powder.

Ruby oiler

• Latin name: Rubinoboletus rubinus.
• Synonym: ruby ​​pepper mushroom.

Previously, this mushroom was in the genus of boletus and pepper mushrooms, so it is also worth mentioning.

The appearance of the ruby ​​butterdish is quite expressive: the cap is brown on top, sometimes with a golden tint, and red-pinkish underneath, as is the stem. The mushroom itself is quite strong, shaped like a boletus mushroom.

Grows in European forests under oak trees.

Despite the name, it is absolutely edible, and in terms of taste it is on a par with the best boletus.

IN lately this mushroom is extremely rare, therefore it is included in Red Book of the Russian Federation And prohibited from collection.

Important: how to collect boletus

Before making a foray into the forest for boletus mushrooms, the mushroom picker must consider one thing: the most important nuance, associated with the physiology of these fungi.

Almost all boletus is covered with sticky mucus, which is most abundant on the upper side of the cap; it is also found in minute quantities on the stem of the fruiting body. A lot of debris sticks to it - leaves, needles, etc. In damp weather, the mucus is most liquid and abundant, but in dry weather, on the contrary, it thickens and can even dry out. However, it sticks perfectly to the mushroom picker’s fingers in any weather, which makes them dirty at the end of the picking. The mucus on your hands dries out and turns into a dense crust, which is not so easy to wash off.

To keep your hands clean when picking mushrooms, it is better to pick mushrooms with cloth gloves. It would also be a good idea to immediately clean (if possible) the caps of debris - this will make cleaning the mushrooms easier later, and there will be less garbage in the basket itself.

The collected boletus is soaked in water before removing the skin, but only if it is planned to salt, marinate or fry.

If mushrooms are collected for drying, they are not washed. just cleared of debris.

Attention: Red Book!

I would like to immediately warn particularly zealous boletus hunters - before going to the collection, be sure to read the Red Book of your region, because there is no chance - any of the mushrooms listed in this article may end up there.

Fortunately, residents of our region do not need to worry about this - all Ural boletus is on the list rare species are not listed, so you can safely collect them - exactly as much as you can carry.

This is a classic of the mushroom craft. Why in coniferous? Because in these forests the choice of mushrooms is much wider and more varied, and what kind of mushrooms are there? bountiful harvest- you’re amazed! One of the most common “residents” of coniferous and pine forests is the oiler. Today we know a little more than ten species of these wonderful mushrooms. In this article I will tell you when boletus is collected.

The mystery of the name

Have you ever wondered why these mushrooms were called boletus? It's simple - they have a brown oily cap. The second name is maslyuk, or oil pan. Interestingly, the British call them "slippery Jacks." Be that as it may, for us they remain butter.

Delicious and versatile butterfly mushroom

Butterflies are one of the most delicious and widespread mushrooms in the European part of our country. You can do whatever you want with them:

When are boletus harvested?

Granular boletus bears fruit all over mushroom season. The first wave can be observed already at the beginning of summer. The last one is in November, when boletus is collected by already avid and experienced mushroom pickers. You need to look for these mushrooms in sufficiently illuminated forest areas - between young and medium-sized pines growing on the edges. It’s especially nice to do this after a long rainy season, when Mother Earth hasn’t seen the warm sun for a long time! If the year turns out to be dry, then the granular boletus will hide in the dense thickets of those places where conifers mix.

Experienced mushroom pickers, who know first-hand how and when to collect boletus best, advise never to rush to look for them in different places. The fact is that these miracle mushrooms grow in large groups, so if you find one butter dish, you shouldn’t rush to another place, because its other brothers are hidden nearby! This rule applies to all mushrooms, but especially to boletus.

Keep in mind that collecting butterflies is a rather monotonous task, because once you find a group of them, you can sit in the same place for half an hour and cut them off. That's what they are, the butteries: when to collect - it's clear, how to collect - it's your choice! For example, avid mushroom pickers prefer to sit for a long time in an old clearing, cutting their favorite mushrooms, rather than jogging through the forest.

Mushroom pickers, don't oversleep!

After a wonderful warm rain, granular boletus grows literally before our eyes! However, their life span is short, since the mushroom quickly becomes wormy. That's why it's so important not to miss your " finest hour", and collect boletus right on the very first day of their appearance. In this case, you have a unique opportunity to see them in all their glory: brown glossy caps, fresh milky white juice on a tubular fringe.

Attention! Radiation!

Please note that boletus (larch, granular and late) are included in the list dangerous products how radioactive dangerous mushrooms. The fact is that they are capable of drawing various radioactive elements from the soil and accumulating them in themselves. Be careful!