What kind of mushrooms look like boletus? False boletus mushrooms

The oil can looks very attractive. IN almost fifty different types these mushrooms, a significant part of which are edible.

Species name	Latin	Features of the cap	Description of the leg	Characteristics of pulp
Bellini oiler	Suillus bellinii	The surface is smooth, white or brown. Shape: hemispherical or convex-flattened	Shortened and powerful, whitish-yellow, thinner at the base, without a ring	Tender, whitish in color, has a strong aroma and pleasant taste
Swamp oiler	Suillus flavidus	Dirty yellow, semicircular, with a sticky surface	Thin, dense, ringed, yellowish	Dense, light yellow, turns red when cut
Summer oiler	Suillus granulatus	Round-convex or flattened, with a smooth and slimy yellowish-brown surface	Dense, without a ring, smooth, yellowish-whitish in color	Fleshy and tender, elastic, yellowing, aromatic
Autumn oiler	Suillus luteus	Hemispherical, plano-convex or flat, with a smooth, mucous brown surface	Longitudinally fibrous, white or yellowish, with a membranous ring	Soft and juicy, whitish or yellowish in color
Oiler pale	Suillus placidus	Convex or flattened, whitish or dull olive, with a smooth and slightly slimy surface	Cylindrical, relatively dense, without a ring	Dense, white or yellowish in color, reddening when cut

Distribution area

Summer oiler grows mainly under Scots pines and is widespread in Europe, the European part of Russia, Siberia and Far East. Very common in coniferous forests Moscow region, in clearings and clearings. Can grow singly or in large groups along the roads. Peak fruiting occurs from June to November.

Not edible species They are found in coniferous forests and also form mycorrhizae with pine trees. Relatively rare to find inedible butter in spruce forests and mixed or deciduous forests. Such mushrooms grow singly or in very small groups. In conditions temperate climate The fruiting season begins in July and lasts until September-October.

False oiler as a species is missing. When collecting boletus mushrooms, you should remember that almost all lookalike mushrooms have a dry cap surface. Toxic and deadly poisonous species butterflies are not found.

Species name	Latin	Features of the cap	Description of the leg	Characteristics of pulp
Oiler gray	Suillus aeruginascens	Sticky, smooth or with fibrous and small scales, grayish-yellow in color	Dense, yellowish-gray, with a ring	Relatively dense, whitish, blue when cut
Pepper oiler	Suillus piperatus	Round-convex or flat, smooth, slightly sticky, light brown or red-brown in color	Cylindrical in shape, can be curved, tapering at the bottom	Loose, yellowish in color, turning red when broken, with a pronounced peppery taste
Larch oiler	Suillus elegans	Pillow-convex or flat-prostrate, sticky, smooth, slimy, golden brown	Club-shaped, with a yellowish ring and a granular-mesh surface	Lemon yellow or light yellow color, with pronounced fibrous
Oiler grate	Suillus bovinus	Convex or flat, smooth and sticky, reddish-brown in color	Cylindrical in shape with a narrowing at the base, without a ring	Dense, elastic, rubbery type, pale yellow

Useful properties and nutritional value

By taste qualities And nutritional value boletus mushrooms are practically not inferior to noble porcini mushrooms, but they bear fruit so abundantly that in some regions of our country they can be collected from May until late autumn. According to the main nutritional qualities, boletus belongs to the second category of mushrooms. They include:

water – 90%;
proteins – 4%;
fiber – 2%
carbohydrates – 1.5%;
fats – less than 1%;
minerals – 1.5%.

The pulp contains vitamins of groups B, A, C and PP, as well as phosphorus, copper, zinc, iodine, manganese, potassium and iron. 100 g of fresh buttermilk contains about 17-19 kcal.

Boletus: features of collection (video)

Cooking methods, how to cook step by step

Butter is one of the most popular edible mushrooms. Preparing soups and mushroom roasts is not difficult and only takes minimal amount time. The most delicious are the young ones, from whose caps the skin must be removed. Butter rarely acts as a complete and independent dish, but they can be stewed, boiled, fried, pickled, salted, added to salads and sauces, and dried.

Soup with butter

mushrooms – 0.3 kg;
onion - medium head;
small carrots – 1 pc.;
celery stalk;
three medium-sized potatoes;
olive oil for frying;
black peppercorns, bay leaf and salt.

Chop and saute onion, carrots and celery. Boil the chopped potatoes. Add chopped mushrooms with spices to the sauté and lightly fry. Place everything in a saucepan with potatoes and cook over low heat for another 10-12 minutes. Serve with sour cream and fresh herbs.

Mushroom zrazy

Ingredients for cooking:

minced pork – 0.6 kg;
eggs – 4 pcs;
one potato;
0.25 kg butter, fried with onions;
vegetable oil;
salt and pepper to taste.

Chop the hard-boiled eggs and add to the fried mushrooms. Salt and pepper. Grate onion and potatoes and add steam raw eggs. From minced potatoes Form a flat cake and put the egg and mushroom filling in the middle. Form zrazy and fry them until done. Serve with garlic sauce and greens.

How to cook boletus (video)

Before preparing a mushroom dish, the boletus must be thoroughly cleaned and pre-boiled. It is important to remember that these mushrooms deteriorate quite quickly, so you need to process boletus as soon as possible.

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 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 larches grow. The American butterdish is often found in the elfin pine thickets in Chukotka.

In the first place in terms of toxicity are generally not the same famous mushrooms, like toadstool, fly agaric and others, and mushrooms are doubles. And boletus is no exception; they also have similar brothers - false boletus. We will tell you in this article what they are, how they grow, and how they differ from real edible mushrooms.

Mushrooms - common boletus: types

Oiler - common name a genus of tubular mushrooms. They belong to the Boletaceae family. Their name comes from the fact that they have an oily and slippery cap. It is by this peculiar feature that these mushrooms are recognized. Under the cap there are remains of a spathe that forms a ring.

In total, there are more than 50 different representatives of boletus.

Russian mushroom pickers are more familiar with ordinary autumn boletus. Less common, but false butterflies are also found among them. How to distinguish them from the usual edible ones will be described below.

Also in Russian natural conditions White, cedar and Siberian boletus are found, albeit rarely. Very little known - swamp (or yellowish). The latter are category 4 mushrooms.

A mushroom that does not have a very pleasant taste is the yellow-brown (or variegated) butterfly. It looks a lot like a moss fly. There is also an American one, which grows only in Chukotka in the thickets of dwarf cedar.

Description of common butter

Before learning how to identify false mushrooms (boletus mushrooms), consider the description of edible delicious mushrooms, familiar to most mushroom pickers.

The mushroom cap is hemispherical with a small tubercle in the very center. The skin has a color close to brownish shades, but sometimes olive-brown caps are also found. The skin of the mushroom is quite easily separated from the juicy and soft pulp, which, in turn, has a yellowish tint.

The color of the tubular layer fused with the stalk is yellowish. The cylindrical leg itself reaches a height of up to 11 cm, and its width in diameter is 3 cm. Its lower part is usually darker in color than the upper.

What false boletus looks like and its features will be described in more detail below.

Places of growth

The butter dish is ordinary - traditional for Russian areas. It is found more often in deciduous forests and pine forests, and also in plantings among heather and cereals.

Boletus also grows in Africa and Australia (wherever the climate is close to temperate). False mushrooms accompany their edible counterparts everywhere.

Usually boletus grows well on sandy or calcareous soils, in small families, so collecting them is very convenient - a pleasure.

Grows well in well-drained sandy soils. They do not like particularly strong shading, and therefore are slightly less common in heavily overgrown forests. There is a high probability of finding them in thinned out pine plantings, on pine forest edges, along the edges of forest roads on the side of the road, and even on old fire pits.

Boletus can perfectly coexist with chanterelles, porcini mushrooms and russula.

Growth periods are difficult

What are the benefits of boletus? The harvest can be harvested starting in June, and the ripening of these mushrooms lasts until the first frost. And the false butterfly mushroom, accordingly, grows along with them.

It should be noted that it is best to collect mushrooms whose caps are no more than 4 centimeters in diameter, since non-overgrown specimens are much tastier. They appear several times in the summer, periodically.

Many may not know, but there is a first wave that occurs at the time when the rye begins to ear. At this time, the so-called spike mushrooms appear: porcini mushrooms and boletus mushrooms. They suddenly appear and then disappear.

False mushrooms: differences

How to distinguish inedible mushrooms among butter mushrooms? The false one is very similar in appearance to the edible one.

However, with the naked eye, upon closer inspection, you can notice several distinctive features false oils.

It is the appearance that can help determine whether it is a real oiler or not. In this case, first of all, you need to pay attention to the mushroom cap and its inner surface. U false mushroom it has a slight purple color, the inside is painted a bright yellowish-cream color. And the lower part of the mushroom has a lamellar structure (spongy structure in edible ones).

False butterflies also have distinctive rings on their stems. Usually in an edible mushroom they are light purple. And the false oiler has a ring of white or light purple color, and it hangs down the stem. And, as a rule, this ring dries out very quickly, which is not observed with ordinary oils.

False boletus can also be distinguished by its pulp. In this mushroom it has a reddish tint and a spongy structure. In addition, at a cut or break, the pulp changes color over a short period of time.

Inedible boletus

Common types of butter mushrooms are delicious. Only the yellow-brown butterdish with flesh that turns blue when cut has an unattractive taste. In some Western reference books it is listed as inedible, but not poisonous.

Inedible non-toxic (also false) butterflies: Siberian butterfly, remarkable and pepper. Their visual difference can be considered a change in color at the fracture, a darker cap and a red spongy layer.

Typically, poisonous boletus is rarely found in Russian forests. You can only find pepper butter, which is easily confused with the usual tasty one. It is also not poisonous, but contains bitterness. Mushroom pickers tend to pick it with the belief that the bitter taste of the mushroom is greatly reduced by boiling it for about 15 minutes and then frying it with the rest. It can also be found next to regular boletus.

To avoid getting false boletus when picking mushrooms, how can you distinguish them and weed them out?

To do this, you need to follow the simplest tips described above. Although it seems at first glance that this is extremely difficult to do, it is better to spend some time to make sure that the mushroom is really edible. Eating false buttermilk can lead to extremely negative consequences. Therefore, it is better not to take risks and not tempt fate.

One of the most common mushrooms in forests is boletus. They are one of the first to please the eye of foresters, they are concentrated in one place and are able to grow in almost any terrain, which makes collecting them easy, quick and fun.

How do they look

There are about 50 varieties of boletus, which are united by main feature- shiny, slippery oily cap. Thanks to her, the mushroom got its name: Maslyuk or Maslenik. Also among their distinctive features is a ring-skirt on a long leg.

The most popular edible types of butter:

Early or grainy oiler
Late or ordinary
Larch oiler

However, experienced mushroom pickers also welcome other, less well-known, but delicious views types of butterflies: white, swamp, yellow-brown, American or gray.

Grainy early oiler

The surface of the short stem of this oiler has grainy formations and no skirt, so it is not difficult to distinguish it from its peers.

The early mushroom is distinguished by its somewhat flattened cap and orange, brown and brick-colored skin. It is a frequent guest in foresters’ baskets, as it has a very pleasant taste.

Late and ordinary

This oiler is also called autumn, yellow and present. It can be eaten, but with caution, as it can cause allergic reactions.

Late boletus is distinguished by a convex glossy cap of chocolate color with a purple tint and an average diameter of 10 cm. The flesh is dense, light in color, which does not change when cut.

The tubular layer does not exceed one and a half centimeters and has a color from white to yellow, depending on the age of the mushroom. Small pores are highlighted with a noticeable lemon tint.

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

Larch oiler

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

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

Where to find boletus

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

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

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

Maslenitsa season

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

What are boletus rich in?

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

Thus, butterdish is actively used as a dietary product to prevent colds and flu, relieve headaches, normalize metabolic processes, eliminate stress and much more.

Choose edible ones

After looking at even one photo of mushrooms from the genus boletus, you can no longer make a mistake “at the exam” in the forest. However, you should be careful, as often inedible or too tasteless mushrooms are found under the oily caps.

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

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

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

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

Photo of butter mushrooms

Maslyata mushrooms are welcome guests in the basket of every mushroom picker. Butter is suitable for any culinary processing, have good taste. Boletus mushrooms, which we will describe below, must be distinguished from false boletus mushrooms in order to avoid poisoning.

Boletus mushrooms - photos and descriptions of species

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

Description Light yellow oiler

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

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

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

True or yellow-brown oiler - description of the species

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

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

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

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

Larch oiler - description of the species

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

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

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

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

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

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

How to distinguish false butterflies

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

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

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

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

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

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

Video: Description of varieties of butter