Description of mushrooms oil. Oiler mushroom: types and features growing at home

Oilers in the forest

In the wild, butterdish grows mainly in the forest zone with a temperate climate on the edges and clearings of coniferous forests, along roadsides, in young plantings of pines and spruces; larch butterdish is found in larches. The oiler is widely distributed in Europe and North America, lives in Asia and Australia. In Russia, butterdish lives everywhere: from Arkhangelsk and Vologda in the north to the forest-steppe zone of the Saratov and Voronezh regions in the European part of the country; it is typical for the Urals, Siberia and the Far East.

Butter mushrooms are traditionally considered summer mushrooms, they grow in coniferous forests from June to October, and in warm autumn in the southern regions they are found until early November.

So, the forest edges, however, not all, but pine, mostly young forests. You won't find them in the old forest. Where butter mushrooms grow, there are always young plantings: pines with green grass. It must be remembered that, in addition to the main name, this mushroom also has a name - it is called "pine".

If it is known that each mushroom cohabits with a certain tree, then let's do justice - the oiler chose not the worst. If, on the contrary, the tree chooses mushrooms (we don’t know anything about this yet), then the pine tree has a good reputation, good taste: upland camelina and even the boletus itself.

If you know how butterflies grow, you can safely go for these mushrooms in a young pine forest. If they are found among adult pines, then in light forests, in a very sparse forest, about which you can’t even say that this is a forest, but simply pines.

One of the first to crawl out from under the ground is one of the first, already in early June they can be collected. At this time, they are mainly taken, as long as there are no boletus, white, or mushrooms, or milk mushrooms in plentiful quantities. Then, when the real diversity of mushrooms begins, the butterflies are somehow neglected, and, by the way, in vain. Butter is one of the tastiest quality mushrooms.

If we accept four methods of cooking mushrooms, that is: fry, dry, pickle and salt, then butterfish participate in the first three methods, avoiding salt alone. A fried butter dish is very tender and fragrant, especially since, thanks to the abundance of oil, you can always select only the youngest fungi for frying. And since butterflies really appear among the first, they usually have to break their fast after a long winter. In breaking the fast, as you know, there is a special sweetness.

Usually during the summer there are several harvests of oil. The first - in the middle of summer, the second - in the beginning of autumn, although there are also lean years.

Oils are used both fresh and for pickling. The skin is usually removed from the cap. To do this better, mushrooms are dipped in boiling water for 1-2 minutes or kept over steam. Most types of oil practically do not differ from each other in taste. Butter is usually not dried, because after drying, they become hard as a stone. They fry or cook soup from summer gatherings, oil them, and autumn ones are better suited for salting and pickling, because they are denser and more elastic, and do not deteriorate for a long time.

Two more types of mushrooms belong to the genus Shrovetide: goat and pepper mushroom. The goat is edible, but of low quality. Pepper mushroom has a bitter taste, so it is not usually harvested. Some hobbyists use it as a condiment.

Butterflies belong to the Bolet family, which has about 250 various kinds hat mushrooms. In nature, several types of oilers are common, of which the most common are the late or real oiler, the larch butterdish, the soft butterdish, the yellow-brown oiler and the granular butterdish. All these species can be cultivated in private plots or on specially organized mushroom farms, depending on the conditions created, the composition of the soil and the presence of host trees with which these fungal species form mycorrhiza.

By the nature of their nutrition, butterflies belong to the category of mycorrhizal fungi, or symbiont fungi that form mycorrhiza with the roots of young coniferous trees. In nature, the mycelium develops for about 15 years until its maximum fruiting; it prefers sandy soils that are light in structure with a high content of limestone and rich in organic matter; it grows mainly on coniferous litter.

In industrial mushroom growing, oilers are bred to a limited extent due to the lack of highly profitable technology for intensive cultivation in enclosed spaces, and therefore large areas with coniferous plantings are required to create industrial plots. However, oil cultivation is typical for amateur mushroom growing due to the excellent qualities of mushrooms, as well as the high fertility of the mycelium.

The description of mushrooms is so characteristic that it is difficult to confuse them with any other mushrooms due to their characteristic oily cap, covered with a sticky layer on top, and yellowish pulp. In most species, the oily film separates easily from the pulp. The color of the cap is buttered brown; depending on their type and soil characteristics, it can vary from yellowish-brown to red-brown or brown-olive.

Please note that the cap of the butterdish mushroom reaches an average diameter of 5-6 cm, but you can often find specimens with a cap diameter of 8-12 cm.

At the initial stage of development of the fruiting body, the cap is either hemispherical or convex, and as the fungus grows, it straightens and becomes flatter. The height of the fungus is on average 6-10 cm, the stem is more often cylindrical in shape, certain types may be clavate.

The mushroom has a harmonious taste, high nutritional value, can be subjected to any processing method: from drying to boiling, roasting or pickling.

Butterflies in their natural habitat: photo

How to grow mycelium oil

Growing mycelium oil is possible at home, for which the collected mushrooms must be mixed with a specially selected substrate. The substrate for the development of mycelium is prepared on the basis of peat and coniferous sawdust, which help to create a nutrient medium close to natural. To obtain sawdust, it is desirable to use those tree species near which the mushrooms collected for cultivation grew.

For the propagation of mycelium, ordinary three-liter jars are better suited. The carefully dried substrate is laid out in a jar, lightly tamped until the container is about half full. Additional nutrition of the mycelium is provided by a special nutrient solution, which is prepared on the basis of sugar syrup with the addition of a yeast suspension at the rate of: for each liter of water, 1 tsp. sugar and the same amount of yeast.

For each three-liter jar, 1.5 liters of nutrient solution must be prepared. It is brought to a boil, after which the peat laid out in jars is poured over it. Then dried sawdust is added until the entire volume of the jar is filled, tightly closed with a lid and left for 5 hours to saturate the substrate with nutrients. Then the remaining water is drained, the substrate is thoroughly mixed, punctures are made with a thin stick in several places and pieces of mushrooms with spores are placed in the holes made. The jar is tightly covered with a lid with a hole 1.5 cm in diameter made in it, which is plugged with a foam rubber stopper and left for 3 months, maintaining the temperature in the room at 23–25 ° C. After the development of hyphae, the substrate with mycelium is removed before sowing in a cold dark room with a temperature of about 6 ° C.

To date, in the culture of oil mushrooms are grown by amateur mushroom growers according to an extensive method, as close as possible to natural

Some types of oil, such as larch and graceful, contain medicinal substances that can bring relief from severe headaches and alleviate a gout attack. These properties of oil are widely used in folk medicine.

Due to the characteristic feature of mushrooms to form mycorrhiza with the roots of young coniferous trees, oil plantations select a site with several young pines, cedars, larches or spruces, depending on the type of butter dish and the growing conditions of the mycelium from which the mycelium was obtained. The desired age of trees for growing butterflies is from 10 to 15 years, it is with such a neighborhood that the mycelium of butterflies develops as actively as possible, since young trees take less nutrients from soil and water, leaving more food for the mushrooms. Some types of oil, taken from mixed forests, can be grown under deciduous trees with which they are able to create symbiosis. Butterflies love light partial shade, but they can also grow in sunny areas, prefer acidic soils, and are able to grow on enriched peatlands.

Before growing butterflies, in order to create soil optimal for the development of mycelium, the top layer of earth in the selected area is removed to a depth of 20 cm. Nutrient soil for butterflies is formed from several layers. The first, lower layer is made from vegetable raw materials - it can be mowed grass, fallen leaves, chopped wood, needles. It is desirable to create the second layer from the earth collected at the place where the mushrooms grow - in this case, its acid-base balance will be as close to optimal as possible, but you can replace it with ordinary garden soil. depleted garden soil must be enriched with humus. Mushroom mycelium is sown on the prepared soil.

To date, most mushroom growers prefer to use spores of overripe mushrooms collected in the forest for planting, despite the fact that specialized online stores now offer laboratory-grown mycelium oil. This is due primarily to the nature of the nutrition of the fungus, which receives most of organic matter from the tree with which it forms a symbiosis.

With such nutrition, the composition of the soil, as well as the type of trees with which the oiler forms a symbiosis, are of paramount importance. As a rule, under conditions that are very different from natural, in which the mycelium developed earlier, fruiting bodies are not formed, despite its successful development.

Video: How to make mycelium at home

Oiler yellowish in the photo
Cap yellowish with brown fibers

Buttercup yellowish. The mushroom is edible. Cap up to 3-6 cm, at first hemispherical, then cushion-shaped, later open, slimy when wet, yellowish with brown fibers, with peelable skin. In this species, the ribbed layer is yellow with relatively large radially oriented pores. Leg - 3-6 cm long, 1-2 cm thick, yellowish, brownish below. Under the cap is not always visible, slimy ring. The flesh is yellow. Spore powder is yellowish. Doesn't stain your hands as much as a granular oil can, as it contains less milky juice.

Grows on soil with high peat in a pine forest (forms mycorrhiza with pine), along roads, especially on sand. However, it can also be found in lowland swampy pine forests.

Occurs from July to October. It is important to harvest it young, while the mushroom is not damaged by "mushroom flies".

Oiler granular in the photo
(Suillus granulatus) pictured

Oil can granular (Suillus granulatus). The mushroom is edible. Hat up to 3-8 cm, at first hemispherical, then cushion-shaped, then open, slimy, shiny, yellow-orange or densely buff with peeling skin when wet. The tubular layer is pale yellow with droplets of milky juice on the tubules of young mushrooms. The leg of this species is oiled 3-6 cm long, 1-2 cm thick, yellowish with small dark grains, without a ring. All other types of oil have a ring on the leg. The pulp is white. Spore powder is yellowish.

It grows in fields and in self-seeding zones of pines in the forest when the trees are up to 20 years old. Around single pines forms "witch circles".

It occurs from July to October, mainly in July-August. It is important to harvest it young, while the mushroom is not damaged by "mushroom flies".

It has no poisonous or inedible twins.

Pre-boiling is not required. Transparent mushroom soups made from grainy butterdish are very tasty.

Real oiler in the photo
Hat chocolate brown or marsh brown

The oiler is real. The mushroom is edible. Cap up to 3-12 cm, fleshy, at first semi-spherical, then cushion-shaped, later opened, slimy when wet, shiny, with sticky, easily removable skin of brown, chocolate brown or marsh brown color. The tubular layer is pale yellow. Leg 4-9 cm long, 1-2 cm thick, yellowish, brownish below with filmy whitish, slightly purple below, rather large ring. The pulp of mushrooms oil this species is white. Spore powder is yellowish.

Grows in pine forests (forms mycorrhiza with pine). Around single pines forms "witch circles".

Occurs from July to October. The value of the real butter dish lies in the fact that it grows not only in summer, but also in autumn, when there are no “mushroom flies”.

It has no poisonous or inedible twins.

Edible mushroom Butter dish yellowish (photo)

Edible mushroom Oiler granular (photo)

Edible mushroom

The butterdish got its name from the slippery cap and the characteristic mucus that sometimes appears on the cap in large drops.

The oiler belongs to the category edible mushrooms and occurs in the summer.

This is a representative of the class Agaricomycetes of the family Boletaceae.

Characteristic

Outwardly, false butterflies are very similar to real ones. The main difference is color. In real mushrooms, the color is rich shades of purple and yellow, while in false butter mushrooms - brown and gray.

Mushroom dimensions

Buttercup is a small mushroom. Its average size is 10-15 cm. A large dark hat is connected to an oblong stem. There are both small and large species. The largest butter dish is 20 cm in diameter.

Hat

The buttercup is smooth. There are flat and convex forms. The surface of the entire cap is covered with mucus, due to which it acquires a shiny surface. The color of the cap can vary from dark purple to light brown. In diameter, on average, it does not grow more than 12-15 cm.

pulp

The pulp of butterdish is soft. With age, it can change its color from white to yellow. There are species with gray flesh. On the cut, the color may change to red or blue.

Leg

The leg is buttered solid. The dimensions of this part of the fungus can reach 10-15 cm. The thickness is 2-3 cm. The leg is smooth or granular to the touch. There are species with a "skirt". Color can vary from white to grayish and brown. In some species, the leg has several colors: at the top - white, at the bottom - brown.

Most often, butterfish can be found in the temperate zone of the Northern Hemisphere. Despite this, butterflies are found all over the world, but in smaller numbers. Oiler is one of the rare species of mushrooms that can be found in Africa and Australia.

Butterflies prefer coniferous forests and are in excellent symbiosis with spruce and pine. These mushrooms can be found in the coniferous forests of Ukraine, Belarus and Russia. They survive well under needles and cones in the winter. But the leaves and branches do not save them from the cold.

In deciduous forests, it is difficult to find at least one butter dish. These mushrooms prefer to grow under the crown of spruce, and not birch or oak, and therefore migrated to coniferous and mixed forests.

The oil harvest in the mixed forest is small. As mentioned above, this group of fungi survives only at the expense of coniferous trees, and therefore the number of fruits is appropriate. The more pines in the forest, the more oil is harvested.

Also, butterflies are found in sunny glades and meadows. In such places, mushrooms survive on long grass and direct sunlight.

This type of mushroom is often found under spruce and pine, rarely under deciduous trees. Oilers do not really like moisture, so they are not found in swamps and near lakes. Their favorite habitat is forests.

Mycelium butterdish bears fruit in early summer. If we talk about the harvest season oil, then this is the month of June. Mushroom time lasts two to three weeks. The next season falls at the end of July - beginning of September. The mass invasion of butterflies begins in August. That's when the sun's heat is enough for them.

For a good harvest of oil, you need a lot of sun. These mushrooms do not like moisture, so they can survive in deserts. Also, the viability of the oiler is not possible without light, so mushrooms feel uncomfortable at night. Too scorching sun can lead to drying of the pores of the fungus, and shadow and clouds can slow down the development of the fetus.

Oil can is an edible mushroom, but there are types of oil that are strictly forbidden to use.

In order to distinguish a real butter dish from an inedible one, you should pay attention to its smell. Slime should not have bad smell. If it gives off the smell of fish or vinegar, then such mushrooms should not be consumed.

In color, fake butterflies have a brown hat with a dark stem. The flesh is soft and easy to bend. To the touch, the mushrooms are more watery, and the mucus is viscous and has a brown tint.

The best way to cook butternuts is to fry, stew or boil. These processes will not take more than 30 minutes. Also, oil can be salted or dried, but this will take several weeks.

Types of oil

All types of oil are similar to each other, but have certain differences. Let's get acquainted with them now.

Oiler late

The late butterdish is the most common species in the Central Russian forests. This mushroom appears at the beginning of summer, October is considered the end of the harvest of this species. Most oilers late bear fruit in August and September.

The hat of young representatives of the spherical shape. Size - no more than 12 cm. With age, the shape changes to wide-conical. The color of the surface of the mushroom depends on the sun's rays - the more sun, the darker the flesh. The most common chestnut-brown and red-brown hat. The leg of the late oilers reaches 10 cm. With age, a darkish ring may appear. Above the “skirt”, the color turns sharply into dark gray.

Summer butter dish

Summer butterdish is the type of butter that can be eaten raw. The picking season for this mushroom is May and July. It bears fruit best under coniferous trees and grows in small groups.

The diameter of the cap does not exceed 10 cm. Its shape in young fruits is round, in old ones it is flat. The color can be both yellowish and brownish-brown. The flesh of the mushroom is also yellow. And the leg reaches 8 cm in length, and 2 cm in width. There is no ring on the leg, but it is covered with mucus in the same way as the hat.

Larch butterdish

The larch butterdish prefers deciduous and cedar pines. It can be found both at the beginning of June and at the end of August. The harvest season for this species is all summer. It grows best in eastern Ukraine.

The deciduous oiler's hat does not exceed 15 cm in diameter. It can change its shape depending on age - the older, the more puffy. Color - olive or yellowish-brown. The pulp is soft, with a yellowish tinge. The leg can grow up to 12 cm, and the diameter - no more than 1.5 cm. The color of the leg can be either light brown or brown. The leg does not have a "skirt", but instead of it there is a light yellow ring.

Similar species

Oilers are often confused with chanterelles. The difference between these two groups of mushrooms is the color - the butterflies are darker with a round hat, and the chanterelles are orange and flat.

Also, do not confuse edible boletus with inedible. At inedible species the entire surface of the fungus is covered with unpleasant mucus, after which the fingers begin to stick. When cut, the flesh does not change its color and can lie for a very long time in the same form as it was cut. In addition, the older the mushroom, the more difficult it is to distinguish it from the inedible one, so it’s better just not to touch suspicious mushrooms.

Growing at home

At home, butter is not customary to grow. They cannot be planted in pots or jars. To receive you need to good harvest these mushrooms will need land planted with coniferous trees. If everything is done correctly, then in a few weeks the mycelium will begin to bear the first fruits.

To start, you need to choose correct trees They should be 10-15 years old. No need to look for a whole forest - just a few pines are enough. This choice is due to the fact that young trees take fewer trace elements that are needed for good growth mushrooms.

Before planting, you need to remove the top layer of earth up to 20 cm. Then you need to put wilted leaves and earth fertilized with humus. Pieces, and ideally whole mushrooms, sit in such a mixture. It is rarely necessary to water the butterflies, it is best to ensure that they have enough sun. If there is such a problem as a lack of solar heat, then you need to cut the branches of the trees.

Calorie oil

Butter mushrooms are ideal for weight loss. The table shows the calorie content of 100 grams of fresh oil.

• Butter mushrooms are mushrooms that synthesize the largest amount of vitamin D.
• Butterflies grow towards the light. One could notice that this group of mushrooms is never straight - it is always tilted to the side. This is precisely because of the "attraction of the sun."
• The butterflies were specially sown on the territory of the Chernobyl nuclear power plant in order to reduce the level of radiation. In tropical conditions, the butterflies feed on ants and midges, dissolving them in their mucus.
• Oils are banned in many countries and are considered poisonous mushrooms in England and Germany.

Mushrooms, common throughout our country, are boletus, known and loved by many. These are very tasty and nutritious mushrooms, which in addition have healing properties.

Butter or common oiler, the Latin name of which sounds like Suillus luteus, is one of the species of the genus Suillus of the Suillaceae family of the Boletaceae order of the Agaricomycete class of the Basidiomycete department of the Kingdom of Fungi.

In various works on botany, there are such names for oil as: Boletus volvatus, Boletopsis lutea, Boletus luteus, Cricunopus luteus, Ixocomus luteus, Viscipellis luteus.

In Russian, an ordinary butter dish is called: late, real, yellow and autumn.

In addition, there are such local names for butterdish as: zheltyak, maslyuk, masleniki masleha.

External Description

An ordinary oiler looks like this:

1. A hat with a diameter of about 3-14 cm has a semicircular shape at first, and later a rounded-convex, flat-convex and flat shape. The surface of the caps is very smooth and slimy. They are found with skins of different shades of brown and yellow. Its structure is radial-fibrous. And it can be easily separated from the fungus.
2. The pulp is quite soft and juicy. It is painted in white and yellowish colors. And at the base it is painted in a rusty-brown tone.
3. Ring. Has brown color.
4. Legs. Reach three to eleven centimeters in height and 1-2.5 cm in width. This part of the mushrooms is continuous and longitudinally fibrous. Painted white.
5. The hymenophore is tubular. The pores are small rounded.
6. The spore imprint of oil is rusty yellow and light yellow.

What forests grow in

The common butterdish grows in groups and is found in those forests where there are a lot of:

• pines;
• birch;
• oak.

They form mycorrhiza mainly from ordinary pine, as well as with other coniferous pines. Butterhead loves:

1. Moderate cool climate.
2. Well-drained sandy soil.
3. The sun.
4. Glades, edges and near-road lands.
5. The northern hemisphere, however, is also found in the forests of the subtropics and tropics.

It also grows in a dark place, but does not tolerate wet soil, peat bogs and swamps at all.

It grows together with russula, greenfinches, chanterelles and porcini mushrooms.

On the territory of our country is found: in the north-west of the country, in the forests of the North Caucasus, in the Siberian forests and in the forests of the Far East.

When they appear

The butterdish appears in June and grows until October. The optimum temperature for breeding oil is + 15- + 18 degrees Celsius. Mass fruiting occurs in September. At 5 degrees below zero, fruiting stops, and when the ground freezes by 2-3 cm, it no longer resumes.

Kinds

In addition to the common butterdish, about 44 edible and inedible mushrooms belong to the genus butterdish. Here are the most common among them:

• Goat - Suillus bovines.

• Granular oiler - Suillus granulates.

• Larch oiler - Suillus grevillei.

• Variegated butterdish - Suillus variegatus.

Nutritional value and calories

The calorie content of 100 grams of pickled yellows is about 18 kilocalories.

Oils are 83.5% water, 2.4% protein, 0.7% fat, 0.5% carbohydrate, 1.2% fiber, and 0.5% ash. .

Chemical composition

Oils are rich in proteins, fats, carbohydrates, vitamins and minerals, chitin, dietary fiber, fungal antibiotics, biologically active and resinous substances.

They include: vitamins A, C, groups B and PP, metals: iron, potassium, phosphorus, manganese, zinc, iodine, copper, salts and fatty and resinous compounds.

Beneficial features

Yellow butterdish is characterized by such healing qualities as:

1. Bactericidal.
2. Painkiller.
3. Anti-inflammatory.
4. Antitumor.
5. Strengthens the walls of blood vessels.
6. Removing salt.

Harm and danger

Ordinary oilers contain a huge amount of fiber, which are saturated with chitin. Such fiber interferes with the proper digestion of the body, and therefore is not recommended for violations of the digestive system.

The common butterdish has the property of accumulating chemicals that are harmful to our health. Therefore, eating mushrooms growing near an industrial plant or a polluted area is very dangerous. The greatest danger is a radioactive substance called cesium. Mushrooms collected in such areas must first be soaked in water several times before use, and then boiled also more than once in different water.

Contraindications

• individual intolerance.
• acute diseases of the stomach and intestines;
• children's age up to 7 years.

How to choose and where to buy

If it is not possible to collect fresh butterflies in the forest or in your country house, you can buy them in the markets. In supermarkets, as a rule, you can buy pickled butter in glass jars. Before buying, it is necessary to inspect the contents of the can from all sides and read the inscription on the can.

Here are a few signs of quality pickled butter:

1. The jar itself and its contents must be cleaned of dirt and sand.
2. There must be a label on the bank and full information about the manufacturer.
3. Butterfly should be about the same size. The smaller the mushrooms, the tastier they are.
4. Oil, sugar, salt, vinegar and spices should be indicated in the composition of the product. No flavorings, no preservatives, no dyes should be.
5. The lid must be well sealed, otherwise the jar may contain substances hazardous to health.

Cooking

Butter mushrooms are the most delicious edible mushrooms among the Boletovs. They are eaten boiled, fried, stewed, dried and canned. Soups, sauces, side dishes, salads, as well as fillings for pies, snacks, casseroles are prepared with them.

Required Ingredients:

1. Butter - 5-6 liters.
2. Water - 1 liter.
3. Dry dill seeds - a pinch.
4. Black pepper - 15 peas.
5. Bay leaves - 6 leaves.
6. Sugar - 2 teaspoons.
7. Dry citric acid - half a teaspoon.
8. Salt - 2 tablespoons.

Rinse thoroughly and scald the oil with boiling water. Put in a saucepan, and preferably in a cauldron, a little mushrooms. Pour water and a little oil into a bowl. In this case, the fire should be slow. Salt and add citric acid, bay leaves, dill seeds and pepper. Without ceasing to stir, add the rest of the oil. After the mushrooms run out, cook for 5-8 minutes. Then distribute among already sterilized jars. Screw on the lids and wrap the jars.

Pickled

In this marinating recipe, buttered mushrooms can be put both whole and cut into pieces, while the legs and hats can be marinated separately. For this you need:

1. 2 kg of oil cleaned from the ground and leaves, rinse thoroughly with water.
2. Remove the film from the mushroom caps with a knife.
3. Mix a large amount of water with salt.
4. Acidify water with citric acid or vinegar.
5. Boil mushrooms with this water.
6. After 15 minutes, remove the mushrooms from the heat and drain in a colander.
7. Slice 3-4 cloves of garlic.
8. Distribute mushrooms with garlic in sterilized jars.
9. Add 2 tablespoons of salt, 1 tablespoon of sugar, 3-5 black peppercorns, 2-3 cloves and other seasoning to taste in 500 ml of water.
10. Boil everything for 3-4 minutes.
11. Remove from heat and add 1.5 tablespoons of 9% vinegar.
12. Cool the marinade.
13. Pour the marinade into the jars to the top.
14. Close jars with capron lids.
15. Put in refrigerator.

fried

1. Clean mushrooms from leaves, sand and dirt.
2. Remove the top film and rinse thoroughly with running water.
3. Cook butternut squash in lightly salted water for 15 minutes.
4. While the mushrooms are cooking, peel one onion, cut into small pieces and fry until golden brown in vegetable or butter.
5. In parallel, remove excess foam from the mushrooms.
6. Then drain the water and add the mushrooms to the onions.
7. Fry on low heat for another 15 minutes.

Fried mushrooms can be served with a potato side dish.

Frozen for the winter

In winter, oilseeds are a very valuable source of nutrients and useful substances. Since they are one of the few mushrooms that can withstand any kind of processing and at the same time retain their beneficial qualities. In order to use butter in winter, they can either be frozen or salted.

In order to pickle butternuts, you need to collect small mushrooms, larger mushrooms are suitable for freezing.

Salty

1. Clean the oil from needles, leaves and dirt. Rinse thoroughly with water.
2. When salting butter, you can cut off the legs and remove the top film. Each hostess makes such a decision at her own taste and discretion.
3. Boil the mushrooms in lightly salted water for 20 minutes.
4. Remove the foam when it appears.
5. Then put them in a colander, rinse with cold water and leave for a while to drain the water.
6. Put a layer of salt on the bottom of the enamelware.
7. Lay a layer of oil caps down.
8. Put the bay leaves, dill, chopped garlic, pepper and sprinkle with salt again.
9. Repeat layers. Don't forget to add spices and salt.
10. When the oil runs out, cover with a plate and put something heavy on top so that the mushrooms release the juice.
11. If there is not enough brine, you can add some boiled salt water.
12. Leave the mushrooms for 24 hours at room temperature.
13. After that, distribute the salted mushrooms among the jars, fill to the top with brine and tighten the lids.
14. Salted butter dishes will be ready in a couple of weeks.

Application in medicine

Oils are treated headache, arachnoiditis, gout, arthritis, and arthrosis. They also help with rheumatism, osteochondrosis and sciatica. In addition, they are used in the treatment of varicose veins and thrombophlebitis.

They are used to prevent stroke and heart attack.

Alcohol tincture

On the basis of butter, an alcohol tincture is prepared, which is a strong pain reliever. This tincture is able to remove salt from the body and eliminates all of the above diseases.

In order to prepare such a tincture, you need to take a liter jar, fill it to the top with butter hats and pour good vodka to the top. Then it is necessary to cork well and put in a dark place for two weeks. After this, the tincture must be filtered and squeezed mushrooms. Ready tincture should be kept in the refrigerator.

This tincture can be taken internally and externally. For internal use, take the tincture 1 teaspoon with chilled boiled water twice a day half an hour before meals. For external use, rub into sore spots.

Treatment of gout

With gout, in addition to the tincture, you need to use the mushrooms themselves. From them you can cook various dishes, while maintaining healing property butter. Since the substance that affects patients with gout is not destroyed during heat treatment and salting.

cultivation

Butterdish is grown both in industrial mushroom growing and in amateur. Cultivation in the first case is limited due to the lack of the necessary technology. In the second case, the cultivation of butter has been established for a long time and requires compliance with certain rules. An important and unconditional condition for the cultivation of butter is the presence of coniferous trees - pine, cedar, larch or spruce, depending on the type of butter dish. The age of trees should not exceed 15 years. Oil cans are grown, as a rule, with the help of mycelium. In this case, the mycelium itself is preliminarily prepared and the soil is prepared.

In addition, there is a very simple and easy way oilseed cultivation. To do this, you must first start a pine tree in the garden or in the garden. Then collect old mushrooms in the forest and “plant” them under a pine tree. Sometimes they need to be watered from a watering can, loosening and weeding is not necessary. Harvest should appear in the second year. You can collect half of the young butterflies, half must be left for breeding.

These mushrooms are called oil mushrooms because of the specific oily, slippery to the touch surface of the caps.

Fans of picking mushrooms know that butterflies appear only when the pine blossoms.

Butter dish is familiar to many fans of mushroom hunting. It can be found in any forest in Russia, the main thing is to distinguish an edible mushroom from an inedible one.

Tubular butterflies belong to the Boletov family

Tubular butterflies belong to the Boletov family. Suillus luteus or common butterdish belongs to the genus Suillus. It is a native of Eurasia, distributed from the British Isles to Korea, and is now widely introduced into the territory of North and South America, southern Africa, Australia and New Zealand. The brown cap of the fungus in humid conditions has a characteristic mucous membrane.

The top has a chestnut rusty or dark olive hue. The cap diameter is 4-10 cm, rarely reaches 13 cm. Its shape is conical, slightly flattened. Mushroom slippery to the touch, g naked, smooth and glossy, even when dry, its slippery shell is easily peeled off. The tiny circular pores of the tubes are initially light yellow but mature to deep yellow. They are very easy to clean.

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

Where to collect butterflies (video)

When and where do mushrooms grow

The fungus appears in coniferous forests in its native range, and in pine plantations in countries where it has become naturalized. It forms symbiotic associations with living trees, enveloping the underground roots of woody shells of tissue.

Oiler forms spore-bearing aquifers, often in large numbers, above ground in summer and autumn. The mushroom picking season falls in mid-summer, as well as September.

The composition and use of oil

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

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

The oiler has a ring on the leg

The butterdish is edible, though not as highly regarded as other bolets, and is commonly used in soups, stews, or fried dishes. Slippery butternuts do not persist after harvesting and are not suitable for drying. because they contain a lot of water. They are suitable for frying or cooking stews and soups, including with the addition of other types. It has a pleasant taste and does not have a specific aroma.

Powdered S. luteus is sometimes added to the more expensive powder from white fungus. This fraud is difficult to spot, as you will have to arm yourself with a microscope.

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

Possible harm oil

People reported that when they consumed the mushroom in large quantities, their stomachs were upset. It is suggested that the removal of mucous, sticky brown skin or yellow pores can reduce the disorder. Some note a bitter aftertaste after them, especially if they consume a large amount.

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

What does a false oiler look like?

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

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

Edible varieties of oil

In addition to the ordinary species, there are several more edible representatives of oil.

White butterdish (Suillus placidus)

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

Grainy butterdish (Suillus granulatus)

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

Marsh butterdish, yellowish butterdish (Suillus flavidus)

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

Bellini butter dish (Suillus bellinii)

Lives in coniferous forests. The semicircular cap becomes depressed with age. Its color contains all shades of brown. The leg is massive and short, white. She is sticky, has no ring. The species is of interest to culinary specialists, as it has a strong aroma and taste.

Belted Oiler (Suillus clintonianus)

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

Oil processing after collection

Only healthy mushrooms are chosen for cooking. It is desirable to process the mushrooms immediately after assembly. Oils release a lot of liquid during processing, so they are especially suitable for sauces. They are also fried chopped in butter, chopped bacon and parsley are added. Be sure to remove the slippery skin of the mushroom, this will save you from many side effects . They retain their light color when cooked when peeled. Butter mushrooms are also canned.

Harvesting butter for the winter

salted mushrooms

For the winter, boletus can be closed and pickles can be made.

• One kg of oil must be held in cold water about 6 hours.
• Pour a layer of salt into the jar, and then put the dill, currant and raspberry leaves.
• We spread the oil layer, it should not be more than 6 cm. Each layer is sprinkled with salt. Everything is covered with bay leaves.
• Within a few days, the mushrooms will secrete their own juice.

The pickle will be ready in a month.

How to cook butter (video)

Marinated mushrooms

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

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

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