How to distinguish false and edible boletus: photos, description of species. Boletus: description and photo of mushrooms

From the middle summer months and until approximately the end of September in our forests you can find a huge number of delicious mushrooms. Boletus is especially good, and not a single mushroom picker disdains it. Unfortunately, one danger may lie in wait for an inexperienced assembler. The fact is that there are false oils, poisoning with which does not lead to anything good. But there are several reliable ways to distinguish these “werewolves” from our article. Our article will tell you about them.

Appearance

Common butterflies immediately catch the eye, as their shiny yellowish caps are hard to miss in the forest moss. Their peculiarity is that they grow up as whole families. Found one oiler? Most likely, there are a dozen more lurking nearby!

But every mushroom you find needs to be carefully studied. You need to examine the color of the cap especially carefully. All false boletus differ from their edible “colleagues” in that their caps have a certain purple tint.

You can discover many surprising things by simply turning the mushroom you find upside down. If it is edible, then there will be a whitish film on the inside, under which hides that porous structure that is so characteristic of good butter. But their dangerous relatives do not have this. All false boletus have a lamellar structure reverse side hats that make them easy to distinguish!

In addition, the plates have a grayish color, which also makes them visible to an experienced mushroom picker. Real butterflies have a hat at a young age has a pleasant yellowish color, and its reverse surface (remember once again that it should have a porous structure) is painted in exactly the same way.

Their “fake” relative should not be confused with the spruce sap fungus. He can often be found in appearance it somewhat resembles false boletus. This little-known mushroom has a grayish cap with a mucous coating, and reverse side, characterized by a lamellar structure. The surprising thing is that it is an edible mushroom, albeit not very common. But if you don't know exactly what's in front of you, don't take it!

What happens when poisoned

We have already noted more than once that false oiler dangerous if accidentally consumed. It contains quite dangerous and strong toxins which can cause serious harm to your health.

If you accidentally eat it, the first signs of poisoning will be nausea, accompanied by a severe headache and fever. If you feel something like this after eating a mushroom dish, you should contact your doctor right away!

Just one false butterfly mushroom, which accidentally got into the roast, can cause you a lot of problems, or even send you straight to hospital bed. So once again we take the liberty of reminding you of the basic rule of a mushroom picker: if you’re not sure, don’t take it! One mushroom will not empty your basket, but you will be able to save your life and health.

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 leg is oily 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 category II 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 larches grow. The American butterdish is often found in the elfin pine thickets in Chukotka.

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

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.
An ordinary or real butterdish. Externally, it is very similar to the leafy oiler. 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 covered with a mucous membrane that 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, 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.

Main differences false oils from edible:

False mushrooms have deep plates on the inside of the cap. They are often colored gray with a purple tint. The edible hymenophore is always porous and 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.
On hats false mushrooms There are always characteristic spots, but the caps of edible ones are clean.
False ones are lighter brown or gray colors, edible – rich purple, yellow, Brown color 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 has a lighter dark yellow caps 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 forest 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 be found in deciduous forests 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. Sagging on the leg white ring. 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 poor quality product may 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. In the presence of 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 a large number of 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 a 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 - it appeared in the dish harmful mushroom. 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 greatest number poisonings occur due to canned mushrooms.

And in conclusion, only responsible implementation of the listed rules will help you enjoy delicious and useful product, and not end up in a hospital bed with poisoning. However, one should not deprive oneself of the joy of reaping 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.

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. At the oil pump brown hat 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!) their color is much lighter.

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

I also want to note that real honey mushrooms can also be different in appearance, it all depends on where they grow - in deciduous forests or in conifers. 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

The lower part of the false butterfly cap - 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 pale and very loose. That is, they break apart and crumble. While noble edible mushrooms, whose bodies are elastic and have bright tones, unlike 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

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

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.

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

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

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

Where do boletus grow (video)

Description of edible varieties of butter

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

Gallery: boletus mushrooms (25 photos)

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

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

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

Grainy (early, summer)

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

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

Larch

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

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

Where do boletus mushrooms grow?

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

They love to grow in spacious clearings illuminated by the sun. Since sticky mushrooms do not tolerate high moisture, they do not settle in swampy areas. You can search forest gifts in forest plantations, but among 5-meter seedlings in the absence of bushes and grass, they do not grow.

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

Boletus prefer to settle in coniferous forests

Season and rules for collecting butter

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

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

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

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

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

How to collect boletus (video)

The benefits and harms are oily

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

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

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

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

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

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

Oily gifts of the forest have found universal use in cooking

How to distinguish a false oiler from a real one

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

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

Recipes for cooking butter

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

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

Features of oil processing

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

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

How to close boletus for the winter

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

Classic recipe:

Cut the prepared raw materials into pieces.
Throw mushrooms in cold water. Place the peeled whole onion there and keep on the fire after boiling for 7 minutes.
Drain the water and rinse the mushrooms with running water using a sieve.
Stir sugar (120 g) and salt (190 g) in 3 liters of boiled water.
Add mushrooms to the solution and keep on fire for 15 minutes, skimming off the foam.
Place a bay leaf in each prepared container.
Distribute the mushrooms among the jars, mix the brine with vinegar essence and pour into the jars with mushrooms.
Place the jars in a large container, fill it with water up to the hangers of the jars and sterilize for 20 minutes.
Take out the containers and roll up the lids.

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

How to cook boletus mushrooms (video)

Fried boletus

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

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

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

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