Butterlets are classified as gourmet mushrooms due to their unique aroma and bright mushroom taste. But in the forest you can find false boletus, which are inedible, and some of them are poisonous. It is vital to know the differences between a tasty mushroom, which can be eaten without fear, from an inedible one in order not to get acute food poisoning.
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Features of the view
Depending on the variety, the mushroom can have a cap of different shapes (cone-shaped or spherical), with a different structure (smooth or wavy) and different colors.
The main feature of oil is the presence of mucus on the cap. Mucus is the protective function of the fungus and saves it from damage and microorganisms.
Common features of the family include an easily detachable spore-bearing layer, a thick stem and yellow pulp. At the cut leg, the color turns blue or red.
This mushroom grows from late spring to early winter. Appears after rain. It stops growing when the soil freezes by 3 cm.
IMPORTANT! When collecting oils, the main thing is not to harm the mycelium. For this, a leg is cut off with a sharp knife at the very ground.
Edible boletus
The most famous edible mushrooms from the boletus family include several common species. Knowing their description will help distinguish false mushrooms from edible ones in the forest.
Yellow-brown oiler
It can be called motley or variegated oil cans. It grows in pine forests in small groups. The size of its cap reaches 15 cm in diameter, has a semicircular shape. The olive color of a young mushroom at maturity changes to red, brown, yellow.
There is practically no mucus on the surface, and therefore it cracks into small scales. An immature fungus has a hairy surface. The leg is shaped like a mace. The yellow color of the flesh turns blue at the cut. The smell is similar to metallic or pine. One of the best types of oil for preservation in marinade.
White oiler
Grows in small clusters under cedar and pine trees. Its round cap, up to 12 cm in size, has a light yellow tint with small purple spots. A little slime.
The leg has an interesting spindle shape. The pulp is multi-colored - purple under the skin, yellow, bright over the spores and almost white inside. This species has a pronounced mushroom taste and aroma. It is best to use young mushrooms for harvesting.
Grainy oiler
It grows in small clusters under pine trees. The hat is round, up to 10 cm in size and light orange or burgundy brown. The abundance of mucus on it appears even after a little rain. The skin is easily separated from the pulp.
The leg is cylindrical, light yellow with brown spots. The surface is bumpy. The spores are dark brown. The color of the flesh of the cut mushroom does not change, it has a nutty taste and aroma.
Ordinary butter dish
It grows in mixed or coniferous forests in small groups. Its round cap has a chocolate hue, with a slimy surface and easily removable skin. The maximum cap size can be up to 12 cm. Disputes of brown color. The taste and aroma are almost imperceptible.
Crying oil can
The name of cedar oil cans is known. You can find it under the cedar trees. Grows in large groups. The hat is brown, 15 cm in diameter. The surface is like wax, yellow and non-shiny. The leg is covered with specks of a dark orange hue. The pulp turns blue when the fungus separates from the mycelium. The taste is sour, almost no aroma is heard.
Oiler remarkable
Grows in swampy areas. It has a very fleshy cap, the size of which reaches 15 cm. The surface is abundantly covered with mucus and has few scales.
There is a ring on the leg. The color of the leg has split. Below the ring, it has a light brown shade with scales, and above the ring, it is pale yellow. The taste and smell of the mushroom is almost imperceptible.
Siberian butterdish
Pine forests are places of active growth. Grow in frequent groups. Has a light cap that darkens with age, in the shape of a hemisphere. Mucus is released when humidity rises. The peel is easily separated from the main pulp. May have brown spots.
Poisonous and false
These mushroom pickers include peppermint flywheels. When separated from the mycelium, it turns red at the cut site. He has a flat, round, shiny and very smooth cap. Has a peppery flavor that disappears after heat treatment. It is added to food in small quantities to add spice to the dish.
Poisonous is a satanic or, popularly, a satanic mushroom. Grows well in deciduous and oak groves, forests. The size of the cap is up to 20 cm, cushion-shaped, very loose, light shade of olives. The pulp is light, blue at the cut. The smell is putrid, reminiscent of the smell of decomposition.
Conditionally edible
Biologists and mushroom pickers include all varieties of mushrooms, which must be thermally processed before being eaten.
The ability to distinguish a false or poisonous mushroom from an edible one and correct heat treatment for conditionally edible mushrooms will allow you to enjoy the fullness of their taste without serious consequences.
Do you collect boletus in the forest?
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Read about the white boletus in the following article:Mushroom from the Red Book - white boletus