Types of boletus and boletus: obabka mushrooms and their photos. Butter mushrooms: description of types and cooking recipes Dry butter mushroom

03.11.2023

Kira Stoletova

One of the most delicious, valuable and generous gifts of the forest is boletus mushrooms. There are about fifty varieties of these mushrooms, but not all of them are equally suitable for food. It is useful for novice mushroom pickers to know what the butterdish looks like, where and when it grows, what properties it has and how it differs from its inedible counterparts.

Characteristic

A distinctive feature of the butter dish is an oily film on the cap, which should be cleaned before cooking. The genus to which boletus belongs is called the Butterdish.

Butterflies are medium-sized mushrooms; only overripe ones (overgrowths) are large. The color of the cap varies from yellow to brown (there are varieties of other colors - white, gray, red-red, etc.). The spore-bearing layer of the fungus, the hymenophore, has a tubular structure.

Butterfly has dense flesh that is white or yellowish in color (in some varieties it turns blue or red when cut). The smell of the pulp is neutral or with notes of pine. Typically, this delicate type of mushroom ages quickly (in almost a week) and often turns out to be wormy. Therefore, it is preferable to collect young specimens.

Boletus grows in Russia, Ukraine, Belarus, the Czech Republic, America, and many European and Asian countries (in the forest and forest-steppe zone, as well as in the steppe zone - in forested areas).

Chemical composition

This product contains a lot of protein (even more than the “royal” mushrooms - porcini and milk mushrooms). Butternuts contain many useful microelements: iron, copper, potassium, iodine, zinc, phosphorus, manganese, etc. Mushrooms contain B vitamins, as well as vitamins D, A, C, PP. At the same time, the calorie content of this type does not exceed 20 kcal per 100 g, which makes it possible to use them in the presence of a diet for those who want to lose weight. However, do not forget that this is the calorie content of fresh food, i.e. uncooked product. Oils are good for the heart and nervous system, help in the treatment of migraines, gout, and infectious diseases.

Where and when to collect

The coniferous forest will be the best place to collect boletus mushrooms. These species love sandy soil and do not like too wet places and dense thicket without access to light. Sometimes they are found in birch groves and under oak trees. Butterworts grow in clearings or forest edges, in clearings, along paths - in groups (in the form of snakes) or one at a time.

The first boletus appears at the very beginning of summer, during the flowering of the pine tree (sometimes they begin to grow as early as May). In July they go in parallel with the linden blossoms. The third stream of boletus begins in August and continues until the end of autumn. When the soil freezes 2 cm deep, the mushrooms disappear.

Edible species

Types of edible mushrooms:

Common oiler (autumn oiler, yellow oiler, real oiler, late oiler): at a young age it has a hemispherical cap, which then opens up and becomes almost flat. The skin on the cap is easily separated from the pulp. The common oiler grows in the fall - in September and October. It needs cleaning and cooking (frying, boiling, pickling, etc.).
Tridentine oiler (red-red): It has a fleshy cap, the color of which varies from orange to red. When cut, the flesh of the mushroom becomes reddish. This species grows from July to the end of October. Prefers mountain slopes covered with coniferous vegetation. This species, Tridentine butterdish, is used for food, like the common butterdish, but in terms of taste it belongs to category 2 mushrooms.
Oiler grainy (summer early): in its external characteristics (description) it resembles the previous species, but its cap has a less bright color. On the stem of the summer butterdish, droplets of frozen liquid are visible, which is released from the pores and acquires a dark color, which was the basis for the name. The granular oiler appears in the forest in June and grows until November. To easily clean this mushroom, it is recommended to pour boiling water over it. Butterfly is an edible mushroom with a pleasant nutty flavor and aroma.
Bellini oiler: the mushroom has a hemispherical cap of brown or white color. The tubular layer is greenish and dense, becoming loose with age. The pulp of the Bellini mushroom is white, aromatic and pleasant to the taste. Bellini's oiler prefers spruce or pine forests. They begin to collect it in September.
White oiler: belongs to the group of edible mushrooms, but its taste and smell are neutral. The white cap of such mushrooms takes on an olive color when it rains. The pulp is white or yellowish, slightly red at the cut site. This mushroom is usually adjacent to pine and cedar trees. Its collection begins in early summer and continues until November.
Larch oiler: grows only under larch or in forest areas with its presence. It is a mushroom with an orange-golden cap that is flat rather than convex. The skin from the cap is very difficult to remove. The tubular layer of young boletus is covered with a film, the flesh is juicy with visible fibers. Larch oiler begins to grow in July and disappears at the end of September. Suitable for food, but considered a category 2 mushroom.
Red oiler: This is a bright mushroom with a red-red sticky cap. They begin to collect it from the beginning of summer and continue almost until the first frost. Like larch butterfly, this mushroom is often adjacent to larch. It can also be found in coniferous and mixed forests. This is a tasty and aromatic mushroom, it is rarely wormy and is suitable for all types of culinary processing.

Conditionally edible species

Conditionally edible mushrooms include mushrooms of lower taste, which require careful cleaning and cooking.

Swamp oiler (yellow-brown, sandstone): has a semicircular cap, which with age becomes like a flat pillow. The color of the cap is brown, olive or orange. The yellow flesh of the marsh oiler turns blue when cut and interacts with air. This mushroom grows from July to the end of September. The skin is separated with parts of the pulp.
Siberian oiler: It is distinguished by a cushion-shaped cap of yellow-olive color. Sometimes brownish fibers are visible on it. The mushroom is found in coniferous forests of Siberia, more often under cedar trees. The Siberian species of boletus is collected in August and September. This is a tasty mushroom with a slight sourness, although it is classified as conditionally edible.
Kozlyak (dry oiler, lattice, kid): has a neutral taste, belongs to the 3rd category. The goat and the oiler belong to the same family, Boletaceae. The first one is distinguished by a longer stem and a dry cap. Sometimes the goat is called a “dry oiler.” It is collected in July and August in coniferous forests.
Oiler gray: It is distinguished by a yellowish-gray or olive-gray cap and a tubular layer of a similar shade. This mushroom has not only a sticky cap, but also a stem. The flesh turns blue at the cut site. The mushroom grows in coniferous and deciduous forests from early summer until October. The pulp of the mushroom has a watery structure and a neutral taste, so it is classified in category 3 and the group of conditionally edible ones.
Oiler yellowish: It is distinguished by a small slippery cap (4-6 cm in diameter) and a white leg with a characteristic oily ring. The color of the cap is ocher-yellow, gray-yellow or brown-yellow. According to the description, it is similar to the Siberian butterdish species, but differs in the presence of a mucous ring on the stalk. Grows in coniferous forests from late May to late November. It is classified as a conditionally edible mushroom due to its mild taste.

Inedible species

Inedible species are sometimes classified as pepper oiler– it is not poisonous, but has a sharp, bitter taste. The cap of the pepper mushroom is light brown, dry and slightly velvety to the touch. The stem is often curved and the same color as the cap. The pulp has a loose structure and turns slightly red when broken or cut.

False butter mushrooms are sometimes called mushrooms that look similar to real butter mushrooms. However, there are always significant differences between them - butterflies do not have completely identical poisonous counterparts. At first glance, you can mistake them for other mushrooms that have a similar cap (for example, meadow hygrophorus or panther fly agaric).

Never forget: if a plate-like rather than a tubular layer is visible under the mushroom cap, these are not real boletus and cannot be taken. A suspicious sign is a bluish, grayish or too pale color of the cap, as well as severe fragility of the mushroom.

Use in cooking

Butter is suitable for all types of processing: pickling, frying, boiling, stewing and baking. Young mushrooms collected at the end of summer or early autumn have the best taste and greatest benefits. Late autumn picking is also successful, but by this time some mushrooms may freeze, become overripe and become too watery. Before cooking, mushrooms are cleaned and washed thoroughly. Rinsing for butter does not mean soaking. Their tubular hymenophore easily absorbs and retains large amounts of water. Therefore, it is better to rinse the mushrooms under running water.

Irina Selyutina (Biologist):
How boletus mushrooms should be cleaned depends on the weather conditions under which these mushrooms were collected:
if the weather is dry and sunny: cleaning begins immediately upon returning from the forest;
if the weather is rainy: the mushrooms need to be dried a little on a newspaper spread on the floor or table.

Drying: simply remove debris from the surface using a stiff-bristled brush; scrape the contaminated areas on the leg (if any) with a sharp knife or cut them off; wipe with a soft cloth.
Heat treatment: in this case, removal of the film is mandatory.
Freezing: Peel fresh mushrooms as before drying, but raw mushrooms take up a lot of space in the freezer, so they are pre-boiled or fried.

Store fresh mushrooms (without processing) in the refrigerator for 10-12 hours. They can be placed on the bottom shelf without sealed packaging, because mushrooms need to be provided with a constant flow of fresh air. Otherwise they will become unusable.

The main rule of processing, which should not be forgotten, is to completely remove the slippery film on the butternut caps. If this is not done, the mushrooms will turn black and unappetizing when canned or cooked. The film of conditionally edible boletus sometimes contains toxins and can cause harm to the body - from diarrhea to stomach diseases. If the film does not come off, pour boiling water over the mushrooms before cleaning.

Butter goes well with meat, potatoes, most vegetables and spices. Before adding to soup, stewed or baked dishes, it is better to fry the mushrooms in sunflower oil with the addition of onions.

Procurement rules

Boletus mushrooms collected in the fall are stored for the winter: canned, dried or frozen. Before canning, mushrooms must be boiled for half an hour. If we can preserve young boletus mushrooms, it is better to leave them whole, and if we come across overgrown specimens, we cut them into pieces, not forgetting to remove the damaged areas, and throw away the wormy mushrooms altogether. This type of mushroom is not dried as often as porcini mushrooms or boletus (before drying, the slippery film of boletus is not removed and the mushrooms turn black after drying). Despite this, drying butternuts is quite justified - in dried form they retain most of the vitamins, essential oils and nutrients.

Frozen boletus is an excellent option for replenishing your winter stock. Before freezing, mushrooms are cleaned, washed and dried. The butter is placed in a bag or plastic container and sent to the freezer. As an option, sometimes already boiled mushrooms are frozen. When frozen, mushrooms will last as long as desired - all winter and spring, until the new mushroom season.

Benefits for children

Due to its rich chemical composition, boletus is useful for children, but there are some rules for introducing them into the children's diet:

Up to 7 years of age, these mushrooms (like other forest mushrooms) are contraindicated.
Ten-year-old children are given boletus separately, but in small portions and no more than once a week.
Children's diets should include only young mushrooms collected in environmentally friendly areas, away from industrial enterprises.
Fried and pickled mushrooms cannot be combined with flour dishes - such a combination of products is difficult for the stomach to digest.

The reason for this is chitin, which is poorly absorbed by the body.

Contraindications

Mushrooms are a heavy food, the abuse of which can harm even a healthy person. People with diseases of the digestive organs should be especially careful. During periods of exacerbation of such diseases, mushrooms should not be eaten. Caution is also needed in case of kidney and liver diseases, pregnancy and breastfeeding.

In some cases, boletus can cause an allergic reaction. Improperly prepared mushrooms can lead to eating disorders. To be on the safe side, boil the butter for at least half an hour before any further processing. In addition, the mushrooms need to be finely chopped to make them easier for the stomach to digest.

Beginning mushroom pickers should take only those types of edible butterdish that have a classic mushroom taste (common butterdish, granular butterdish, etc.).
Mushrooms must be cleaned and processed immediately after collection (preferably on the same day).
It is better to clean mushrooms with gloves. The brownish substance that these fungi secrete sticks to the skin and is difficult to wash off.
It is better to collect boletus and other mushrooms in the early morning, when the sun does not blind your eyes - this way the mushrooms are better visible.

In the old days, boletus was not collected in Rus' because the forests were full of mushrooms of the highest category - milk mushrooms, saffron milk caps, and porcini mushrooms. But with the reduction in the volume of forests, the number of “elite” mushrooms has also decreased. Mushroom pickers paid attention to butter mushrooms and appreciated their taste. Evidence of this is the name itself - “butter”. It shows that people associated the slippery cap of mushrooms with tasty dishes cooked in oil, and not with mucus (inedible slippery mushrooms have less attractive names, for example, “slug” or even “snot”).
Sometimes the mycelium is replanted together with several layers of soil and moss (for example, during a fire in the forest, when the mycelium burns out in a certain place and it is necessary to dilute them again).
These mushrooms live in cooperation with the tree under which they grow. This phenomenon is called "mycorrhiza". The mycelium and the roots of the tree form a kind of union in which the hyphae of the fungus penetrate the root and exchange nutrients. Most often, pine, larch or various types of cedars become such a tree for oilseeds.
If you dream of boletus, your painstaking work will soon achieve recognition, receive high praise and a worthy reward.

Amazingly delicious boletus fried in sour cream

MARINATED MUSHROOMS FOR THE WINTER | OIL AND OTHERS

Conclusion

Butterflies are one of the most delicious and healthy mushrooms, growing abundantly in our region every summer and autumn. However, for effective and safe “mushroom hunting”, novice mushroom pickers should study: what different types of boletus mushrooms look like, where they grow and at what time they need to be collected. In addition, you need to remember the signs of inedible mushrooms - both poisonous and simply tasteless.

With the approach of autumn, mushrooms appear in the numerous stocks of housewives: pickled, frozen, salted, dried. There are cute and tasty mushrooms on a yellow stalk with a brown oily cap - boletus.

The Latin name for butter is Suillus luteus (late or yellow buttercup), the word luteus means “yellow”. People call the mushroom differently: maslukh, chalysh, maslyuk, the British call it “Slippery Jam”. It received this name because of its oily, sticky cap, red-brown or dark brown in color. In rainy weather, more mucus is produced.

The stem is golden yellow or lemon in color. It reaches a height of 10 cm, a thickness of up to 3 cm. Adult mushrooms have a white or grayish-purple ring. Above the ring the leg is white, the lower part of the leg is brown. The color of the pulp is white or yellow, with a pleasant smell and sour taste. There is a white film on the back of the cap of young butterflies.

Boletus grows in pine forests near young pines. They love a sunny place, so they are not found in overgrown forests. It is easier to find on the edge of pine forests, on the side of roads near a pine forest, on fire pits or old fire pits. The collection lasts from June until frost. The mass harvest occurs in July.

Peculiarities

Butterfly is an edible mushroom of the 2nd category. Professional mushroom pickers believe that it is second only to boletus, and is ahead of it in terms of fat and carbohydrate content. In terms of productivity in coniferous forests, boletus has no equal; it ranks 1st.

Energy composition:

Carbohydrates – 46%
Fat – 18%
Belkov – 18%

Butter protein is absorbed by humans by 75-85%. Young mushrooms have more protein than old ones, just as there is more protein in caps than in stems.

Ingredients

Servings: 4

butter (boiled) 500 g
bulb onions 3 pcs
vegetable oil 40 ml
salt, spices to taste

Per serving

Calories: 60 kcal

Proteins: 3.24 g

Fats: 5.32 g

Carbohydrates: 1.12 g

30 min. Video recipe Print

I pour the oil into a frying pan and heat it up. I lay out the butter, cover with a lid and fry over low heat until they stop “shooting” (during cooking you will understand what we are talking about).

Add the onion and continue to fry, adding a little heat.

Fry, stirring occasionally, until there is no liquid left in the pan and the mushrooms have darkened.

I prepare it for the winter in the same way, only I don’t add onions and fry it longer, about an hour. I put it in sterilized jars. I pack the mushrooms tightly, approximately up to the shoulders of the jar.

To avoid molding (this happens from poor processing of cans or insufficient time for frying), pour melted lard on top.

I don’t roll them under iron lids, but close them tightly with nylon ones. I store it in a cool place and for quite a long time. I serve it with potatoes or buckwheat.

Marinated boletus

Marinated boletus with onions and herbs is included in the New Year's menu, becoming a traditional snack and a piece of home comfort.

Recipe No. 1

Ingredients:

for 1 liter of water 2 tablespoons of salt and 3 sugar;
10 large allspice peas;
1-2 cloves;
garlic clove;
a few pieces of bay leaf (optional);
a pinch of dry dill seeds.

Preparation:

I usually remove the skin from the cap to marinate. After cleaning, I rinse it in a large container so that the sand settles and light debris floats to the surface. I wash it in several waters.
I cut large boletus into several parts and boil it in salted water. I cook for no more than 10 minutes. I first add a few drops of vinegar or citric acid to the water on the tip of a knife so that the mushrooms do not darken.
I drain the water, add the same mixture, and cook for 15 minutes.

I pack the butter tightly into liter jars (I pre-sterilize the jars and lids), fill them with marinade, and add a tablespoon of 9% vinegar. I roll up the lids and store them in the cellar or basement.

Recipe No. 2

For the next canning option you will need:

1 kg of butter of approximately the same size;
a tablespoon of sugar;
10 large black allspice peas;
citric acid (10 g);
bay leaf – 5 pieces;

For the marinade:

a third of a glass of water;
2/3 cup 3% vinegar;
a tablespoon of salt.

I bring the marinade to a boil, add the pre-washed and cleaned butter. I remove the foam. I turn off the stove as soon as the marinade boils again. I add bay leaf, citric acid, sugar, pepper, mix and let cool. I put the mushrooms in jars, fill them with marinade and cover them with parchment (it’s better not to cover them with metal lids). I store it in the refrigerator.

Salty boletus

For pickling butter, just like milk mushrooms, I use freshly picked mushrooms, not wormy and small in size. I leave the larger ones for freezing. Some housewives salt only the caps; the stems are cut off when the mushroom is medium or large in size. Some salt the caps and legs separately. As they say, it depends on the taste and color... If the boletus is small, I don’t remove the film from the cap.

Ingredients:

1 kg butter;
2 tablespoons salt;
5 peas of black allspice;
4 pieces bay leaves;
3 cloves of garlic;
fresh dill;
black currant leaves (optional).

Preparation:

I boil the peeled and washed boletus in plenty of salted water for 20 minutes. As soon as it boils, I skim off the foam.
I wash the boiled mushrooms in cold water and place them in a colander to drain.
Pour salt into an enamel pan or bowl and place the mushrooms with the cap down. I add bay leaf, pepper, chopped garlic and dill, sprinkle with salt. I add a layer of mushrooms and spices on top, doing this several times.
When the mushrooms are laid, I put a flat dish on top and press down with pressure so that the butter mushrooms release their juice and are completely in the brine. If there is not enough brine, I add boiled salted water and leave for a day.
I place the mushrooms tightly in steamed jars so that they are completely covered with brine. To be on the safe side, I pour vegetable oil on top and leave it in the refrigerator.
The mushrooms will be salted in 3 weeks. They will turn out strong and tasty.

Butter for freezing

I clean the mushrooms from pine needles and leaves, rinse them in running water, and place them in a colander for 20 minutes to drain. I recommend dipping it with a paper towel to dry it faster.

I cut large boletus into 2-3 cm pieces and place them in plastic bags or special containers. I don’t recommend putting a lot of oil in the bag.

Don’t forget to sort the mushrooms: put the chopped ones in one bag, the small ones in another.

Place in the freezer. Stored for a year.

You can boil or fry before freezing, but fresh frozen mushrooms retain more nutrients than boiled or pickled ones.

How to defrost correctly

Defrosting is a long process.

Transfer the mushrooms from the freezer to the refrigerator and leave until completely defrosted. Remember, thawed mushrooms are used immediately, otherwise they will become a place for bacteria to accumulate.
There is no need to defrost quickly. After quick defrosting, they look unsightly and lose their taste.
Let the boletus get rid of the crust that formed during freezing, then you can start cooking. Cook thawed mushrooms in salted water for 15 minutes.

Butterflies are difficult to confuse with other, even related mushrooms. The fact is that the name of these gifts of the forest speaks for itself: all varieties of butterweed have a very slimy skin, as if covered with vegetable oil.

In this article, you can get acquainted with the most common types of boletus mushrooms (common, granular, larch and others), see what boletus mushrooms look like in the photo, and learn how to distinguish boletus mushrooms from their doubles.

What do boletus mushrooms look like: photo and description of the species

Cap of the common oiler (Suillus luteus) (diameter 4-16 cm): from brown-chocolate to gray-olive or yellow-brown. The young mushroom has a hemispheric shape, which then changes to almost prostrate. The edges are sometimes raised. The slimy skin is easily separated from the pulp.

Pay attention to the photo of this type of butter: the stem (height 4-12 cm) is usually lighter than the cap, often with a dirty yellow tint. Solid and fibrous, cylindrical in shape and has a white membranous ring.

Tubular layer: the pores are small and round, light yellow or whitish.

The flesh of boletus mushrooms is juicy, from brownish at the base to light yellow at the top and brownish under the cap itself.

Common boletus is often damaged by worms and other pests. The number of mushrooms unsuitable for consumption in one area can reach 80%.

When it grows: from mid-September to the end of October in Europe, in Mexico and on the islands located next to it.

Where can I find: on sandy soil of all types of forests, especially near pine, birch and oak trees. It can often be found in clearings or meadows open to light, less often in mountainous and rocky areas. Common boletus often grows next to greenfinches, honey mushrooms, chanterelles and noble boletaceae.

Eating: in almost any form, provided that the skin is removed from the cap. In terms of protein content, ordinary boletus is ahead of porcini mushrooms. People prone to allergic reactions should consume boletus with great caution, as these mushrooms can be a strong allergen.

In the form of a decoction for the treatment of gout.

Other names: autumn oiler, late oiler, yellow oiler, real oiler.

Yellow-brown variety of boletus and their photos

Cap of yellow-brown butterfly (Suillus variegatus) (diameter 5-12 cm): brown, olive, yellow or dirty orange, sometimes with fibrous scales. The semicircular shape changes over time to almost flat. The skin comes off only with pieces of pulp.

Leg (height 4-11 cm): lemon to orange, thick and smooth, cylindrical in shape.

As you can see in the photo of yellow-brown butternuts, their flesh is orange or yellow; when cut and when exposed to air, it acquires a blue or purple color. Young yellow-brown butterflies have a pine-coniferous smell and taste. Old mushrooms have a metallic taste.

Doubles: none.

When it grows: from mid-July to early October in temperate countries of both hemispheres.

Where can I find: on sandy and relatively dry soils of coniferous or mixed forests. Usually adjacent to pine trees.

Eating: in almost any form. No pre-treatment required.

does not apply.

Other names: pied, marsh butterfly, motley oiler, marsh oiler, sandy oiler. All these names clearly demonstrate what the butterdish looks like - this mushroom is bright, often with an abundance of yellow shades.

Grainy oiler and photo of the view

The cap of this type of oiler (diameter 4-14 cm): ocher, brownish or dark yellow, slightly convex or flat. The cap of Suillus granulatus is slightly sticky or oily to the touch; the skin is easily removed. According to its description, the granular oiler is similar to the yellow-brown variety, but has a more faded color.

This type of butterfish has a solid, dense cylindrical stem, without a ring. Its height ranges from 3 to 10 cm. The leg is much lighter than the cap - white or yellowish.

Pay attention to the photo of the grainy oiler: its tubular layer is covered with small and large, slightly yellowish pores.

Pulp: fleshy, light brown in color, which does not change when cut.

Doubles: cedar boletus (Suillus plorans) and unringed (Suillus collinitus). But cedar trees grow exclusively under five-needled pines (that is, those that have five needles in a bunch) - Siberian and Japanese white, and the cap of the unringed ones is darker, and besides, there is a pinkish coating at the very base of their legs.

When it grows: from mid-June to early November in countries of the Eurasian continent with a temperate climate.

Where can I find: granular oiler grows on sandy soils and in illuminated areas of young coniferous forests.

Eating: in almost any form, provided that the skin is removed from the cap - it will be easier to remove it if you first hold the mushroom for several minutes in boiling water.

Use in folk medicine: does not apply.

Other names: early oiler, summer oiler.

Larch oiler: photo and description

Cap of larch oiler (Suillus grevillei) (diameter 1.5-3 cm): from yellow and lemon-gold to brown or brown. In young mushrooms it is slightly convex, then changes shape to almost prostrate. It feels a little sticky to the touch, with no cracks or bumps. The peel is removed only with pieces of pulp.

Leg (height 3-13 cm): thick and solid, cylindrical or club-shaped. The color is usually almost the same as the cap. There is a lemon-colored ring.

If you look closely at the photo of a larch oil can, you will notice round yellow pores on the tubular layer, darkening with gentle pressure.

Pulp: juicy and fibrous. The brown or light yellow color does not change when broken or exposed to air.

Doubles: rare gray boletus(Suillus aeruginascens) And rusty red(Suillus tridentinus). The gray ones have duller caps and legs, while the rusty red ones grow only in Western Siberia and have fibrous scales on the cap.

When it grows: from the beginning of July to the end of September almost throughout the entire territory of Russia (except for the southern regions), as well as in Europe and North America.

Look at the photo of the butterfly mushroom in its natural habitat - it can most often be found next to larches.

Eating: in almost any form, subject to prior boiling and removal of the skin. This mushroom is especially tasty when marinated.

Use in folk medicine (the data has not been confirmed and has not undergone clinical studies!): as a good remedy for the treatment of gout.

White oiler: photos and doubles

White oiler cap (diameter 6-15 cm): in very humid weather it can turn olive. Convex in shape, in old mushrooms it is almost flat. Smooth to the touch, without wrinkles or cracks, slightly slippery. The skin is easily removed. The edges are yellowish or with a gray tint. Leg (height 4-11 cm): white, cylindrical, without a ring.

As you can see in the photo of the white oiler, the cap is always solid, without hollow areas, and sometimes strongly curved. Adult mushrooms often have lilac or brown warts.

Photo and description of the pulp of this species is similar to the yellow-brown variety: it is just as dense, yellowish, and turns red when broken and exposed to air. It does not have a pronounced smell or taste, so the mushroom is considered low quality.

Twins oiler white: boletus (Leccinum holopus), pine boletus (Suillus plorans) and Siberian boletus (Suillus sibiricus). All three mushrooms are similar in appearance to the white buttercup only when young. Subsequently, the cap of the boletus acquires a greenish tint, while that of the boletus is darker.

When it grows: from the beginning of August to the end of September in Siberia and the Far East, China, North America and European countries bordering the Alps.

Where can I find: in coniferous and mixed forests, usually next to pine and cedar trees.

Eating: in salted and pickled form. Only young mushrooms are used in cooking, which should be processed no later than 3-4 hours after collection.

Use in folk medicine: does not apply.

Other names: the oiler is pale, the oiler is soft.

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 on almost any terrain, which makes collecting them easy, quick and fun.

How do they look

There are about 50 varieties of butterfish, which are united by the main feature - a 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 known, but tasty species of the genus boletus: 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 to the end of October, although if the temperature remains warm, 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

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

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

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

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

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

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

Common oiler

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

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

Common butterwort forms mycorrhiza with Scots pine(as well as other pine trees whose needles consist of two needles). That is why it is found in pine and forests mixed with pine, preferring well-warmed places - edges, clearings, roadsides of forest roads. Fruits in dense groups - from June to October, most widespread - in late summer and early autumn. In particularly fruitful years, up to seven “waves” of mushrooms can be observed. At a temperature on the soil surface of -5°C, fruiting bodies stop appearing, but if the ground does not have time to freeze to 2-3 centimeters and warming comes, the mushrooms will begin to grow again.

When collected, there will definitely be wormy ones among the boletus, and in some places to such an extent that out of a dozen there will only be three clean ones. This is especially true in the summer. In the fall, when it gets colder, the number of worm-like mushrooms noticeably decreases. It has also been noticed that the very first boletus comes without worms.

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

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

Summer oil can

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

Photo 3. Summer oil can.

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

Also forms mycorrhiza with Scots pine, therefore, it is found in pine and mixed with pine forests - on sandy soils. However, there are special places where butterflies are found most densely - these are young pine forests with trees whose height does not exceed 4-5 meters. If the summer is not dry, then in such young forests mushrooms appear in abundance, bear fruit for a long time, and picking them there is a pleasure. It also happens that a few square meters can fill a full basket. Summer butterfly bears fruit from June, moreover, it can safely be called the very first summer mushroom (it’s not for nothing that it was called early). Stops throwing out fruiting bodies quite late - towards the end October, in some years it is found even in November. This mushroom, interestingly, can be collected from under the snow or in light frost.

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

Kozlyak

Latin name: Suillus bovinus.
Synonym: grate.

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

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

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

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

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

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

Unringed oiler

Latin name: Suillus collinitus.
Synonym: red oiler.

Photo 7. Unringed oil can.

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

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

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

Larch oil can

Latin name: Suillus grevillei.

Photo 8. Young fruiting bodies of larch butterfly.

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

Photo 9. Mature larch boletus.

Already from the name it is clear that this oil dish forms mycorrhiza with larch, accordingly, it grows in forests where there is this tree, but again, not just anywhere, preferring acidic soils rich in humus. However, occasionally it is found in places where larches never existed. For example, I once encountered this fungus in young pine forests. It is distributed quite widely - from Western Europe to the Far East. Larch oil plant bears fruit from July to September, most massively - closer to the beginning of autumn.

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

Cedar butterdish crying

Latin name: Suillus plorans.

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

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

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

Has good taste.

Cedar dotted oiler

Latin name: Suillus punctipes.

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

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

Just like the previous species - this mushroom grows under cedars, and bears fruit at the same time - from July to September.

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

Clinton oil can

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

This mushroom received its scientific name in the USA, despite its wide range, covering not only North America, but also Eurasia (it is especially common in the northern forests of our continent). It just so happened that for the first time it was taxonomically registered in New York and named after the famous amateur naturalist in the 19th century (not to be confused with the 42nd President of the United States!).

In our country, from time immemorial, it (a mushroom, not a naturalist!) has been confused with the larch oil can - due to a decent external resemblance, and because of the fact that Clinton’s oil can comes across precisely under larches. However, it is still different in color - noticeably darker and has a red-brown tint, unlike the larch oilcan - with its orange tones. This mushroom bears fruit from July to October.

In terms of nutritional qualities, it is on a par with the best butter, that is, it can be cooked without prior boiling.

Oil can Nyusha

Latin name: Suillus nueschii.

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

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

This is another type of boletus that forms mycorrhiza with larches and growing where this tree is found. It is found in different places throughout the continent - in Europe, the Urals and Siberia. An interesting feature has been noticed about the mushroom - it can climb quite high into the mountains - right up to the very top border of the forest. Butterfly Nyusha bears fruit from July to October.

In terms of nutritional quality, it is quite good.

White oil can

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

Photo 14. The lightest form of white oil can.

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

White butterfly mycorrhiza forms with several varieties of conifers, including: cedar pines — Siberian And Korean, cedar dwarf, North American Weymouth pine, And Chinese pine Masson. Its range is quite wide and covers those territories where all of the listed trees grow. In the Far East and Siberia, the white butterdish is found quite often, and it is also found in the Urals. This mushroom bears fruit from July to September.

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

Bellini oil can

Latin name: Suillus bellinii.

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

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

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

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

Swamp oil can

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

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

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

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

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

Siberian butterdish

Latin name: Suillus sibiricus;

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

Photo 20. Siberian butterdish - bottom view.

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

The mushroom is considered edible - with quite good taste.

Oil can sour

Latin name: Suillus acidus.

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

Mycorrhiza sour butterfly forms with five-coniferous pines, including Siberian cedar. By the way, in Western Siberia this is a completely common mushroom. Bears fruit from July to early October.

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

Oil can gray

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

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

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

The gray oiler prefers to grow in those forests where there are larches. In Siberia it is quite common. Bears fruit from July to September.

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

Oil can yellowish

Latin name: Suillus salmonicolor.

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

The yellowish oil can grows in coniferous and mixed forests; it forms mycorrhiza with double-pine trees. Its range is quite wide and covers not only Eurasia, but also North America. Bears fruit from June to October.

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

Swamp grate

Latin name: Suillus paluster.

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

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

The marsh mycorrhiza forms with larches, but it is not found everywhere where these trees grow, but only where there is a lot of moisture in the soil. Bears fruit from July to September.

It is used as food and has good taste. Brown dye for fabrics and wool was also previously made from this mushroom.

Asian oiler

Latin name: Suillus asiaticus.

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

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

Polozhkovy oiler

Latin name: Suillus cavipes.

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

Grows in the same forests with larch, bears fruit at the same time - from July to September.

It is also used for food.

The oil can is remarkable

Latin name: Suillus spectabilis.

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

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

A remarkable oil can grows under larches, preferring wet forests to dry ones. Bears fruit from July to September.

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

Sprague's oil can

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

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

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

In terms of taste, it is quite good. It has an interesting property - after heat treatment it turns bright pink.

Trentian oiler

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

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

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

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

Mediterranean oil can

Latin name: Suillus mediterraneensis.

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

This mushroom grows in the Mediterranean region of Southern Europe. Mycorrhiza forms with a couple of local double pine trees — Italian And Jerusalem.

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

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

Pepper mushroom

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

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

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

Pepper mushroom is considered inedible or even poisonous due to the substances that give it a bitter-spicy taste. However, scientists have not found any particularly dangerous toxins in it and recommend using this mushroom in small quantities as a seasoning - a substitute for pepper. To do this, you need to dry it and grind it into powder before adding it to the dish.

Ruby oiler

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

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

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

Grows in European forests under oak trees.

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

Recently, this mushroom has been found extremely rarely, therefore it is included in Red Book of the Russian Federation And prohibited from collection.

Important: how to collect boletus

Before making a foray into the forest for boletus mushrooms, the mushroom picker must take into account one important nuance related to the physiology of these mushrooms.

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

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

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

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

Attention: Red Book!

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

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