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The common butterdish has excellent taste and appearance, which is why it is extremely popular among lovers of “quiet hunting”. There are quite a few of them. Some are edible, others are poisonous.
It is worth finding out what a real oiler mushroom looks like, where it grows, how to distinguish it from false varieties, so that only edible, healthy, tasty gifts of the forest get into the basket.
What autumn butterflies look like
The ordinary butter dish shown in the photo also has other names – real, yellow, autumn, late.
His Latin name is Suillus luteus. The species is widespread, has a very characteristic appearance. Its most important distinguishing feature is the presence of a large ring, which is connected to the underside of the hat with a diameter of 3 cm to 14 cm. The hat has the shape of a hemisphere. Later it changes to flat or rounded-convex with a tubercle in the center. The edges are slightly raised. The surface is smooth, has a slight waviness, heavily covered with mucus. It is thanks to the oiliness that the mushroom got its name. Ukrainians call it maslyuk, Belarusians call it maslyak, English people call it “slippery Jack”, Czechs call it maslyak. In the description of the autumn butter dish and in its photo it is clear that its skin has yellow, brown, gray-brown, chocolate, brown-olive shades. It is easily separated from the pulp.
Cap Description
Due to the size of the cap (up to 15 cm), the yellow butterdish mushroom is classified as small or medium. Growing to its maximum size, the hat straightens a little and turns from wavy to pillow-shaped. The velvety film-ring gradually cracks into scales. The color of the common butterdish depends on the species, growing conditions, illumination of the place, type of forest.
A heminophore is a part of the fruiting body of a fungus that consists of a layer capable of producing more spores. In an ordinary butter dish, it has a tubular appearance, yellow in color. The pores in the tubules are small, rounded. As the tubes age, they become progressively darker.
Whitish or yellowish flesh in some species may change color to red or blue when cut. Its texture is thick but soft.
The common butterdish has a slight coniferous smell or does not smell at all. Mushrooms grow and age very quickly. Within a week, the pulp becomes flabby, dark, it is affected by worms. Young, newly appeared fruiting bodies can also be attacked by them.
Description of the leg
Judging by the description and photo, autumn butterflies have a cylindrical leg. Its diameter reaches 3,5 cm, height – from 2 to 10 cm, color – whitish, while below it is somewhat darker and may coincide with the shade of the hat. The surface of the stem becomes rough due to the solidifying white liquid that is released from the pores.
After the rupture of the film connecting the bottom of the mushroom with the hat, a dark ring remains on the leg of the common oiler.
Is the yellow butter dish edible or not?
Butter dish yellow belongs to the edible mushrooms of the second taste category. Its qualities are close to white.
Before use, remove the skin from the hat. You can use it in different forms – salted, boiled, pickled, fried, because it is easily digested and absorbed by the body.
The taste of edible oil butter is liked not only by people, but also by parasites that damage them, making them wormy and unsuitable for humans.
Where and how does the late oiler grow
The most common type of mushroom found on the territory of Our Country, Ukraine, Belarus, in the north of Australia and Africa is the common butterdish. He loves sandy soil, coniferous forests. In mixed – grows next to cedar or pine, you should not look for it on damp, swampy soils. A young spruce forest is the best place for oil growing. They love sandy hillocks, well-lit lawns, where the height of the trees does not exceed 10 m. It is difficult to detect them in a dense coniferous forest, because there is not enough light, and the composition of the needles negatively affects the mycelium. The first bright yellow butter dish can be found as early as June, but experienced mushroom pickers believe that the best ones are late, autumn ones. Most importantly, do not miss the season of “silent hunting”.
In the Moscow region, the territories known as “mushroom” are located in the north, west and east of the region. The optimum temperature for the mass appearance of the common butterdish is about 16 ⁰С. A few days after rain or heavy dew, the fruiting bodies of the autumn oiler appear (photo).
When the temperature drops to -5 ⁰C, its appearance and growth stops, and when the soil freezes, it stops altogether. The autumn representative is preferable to the summer one, since in September-October the mushrooms are less affected by pests, their fruiting bodies are clean and elastic.
When can I collect autumn butterflies
The best time to collect common oil is from late August to mid-October. Their mycelium is not located deep in the ground, it is only 15 cm from the soil surface. Therefore, the reward for mushroom pickers after a warm autumn rain is yellow butterflies, which appear in whole families after 16-20 hours. In one place you can collect a whole basket. To achieve the desired maturity, ordinary mushrooms will need no more than two days, an ordinary butter dish is enough for 7-9 hours. At this stage, real boletus look very presentable, are valued for their appearance and size, and are used for pickling and pickling.
But warm rain is not all the conditions under which mushrooms appear en masse. It is necessary that, in addition to moisture, there is enough sunlight. In the absence of any of the conditions, fruiting bodies may not appear.
If the mushroom picker managed to find the desired prey, then you should not go far. The mycelium of the ordinary butter dish is large, and all the “relatives” are nearby, you just have to look. You need to remember the place so that you can come back in a few days.
Twins of a real butter dish and their differences
Among the most common types of common oil are yellow-brown, granular, larch.
yellow-brown
This species belongs to the category of edible, has a hat of brown, orange or olive color, which gradually becomes even from a semicircular one. The peel is poorly separated from it. Leg up to 11 cm high – thick, smooth, orange or yellow.
Used in any form.
Grainy
The species belongs to the edible species, has a brown or yellow hat, slightly convex or flat. To the touch, its skin is oily, easily removed. The leg has no ring, dense, cylindrical shape, much lighter than the cap. Its height is about 8 cm.
Representatives of this species are eaten only if the skin is removed from the cap, which is easy to remove if dipped in boiling water for several minutes.
Larch
The species is edible, subject to preliminary boiling and removal of the skin.
The mushroom cap is small, yellow, brown or brown in color, has a convex shape, and its diameter is 3 cm.
The height of the leg in the form of a cylinder or club reaches 13 cm. It has a lemon-colored ring. On the tubular layer there are yellow pores, darkening after pressing.
Among the inedible varieties are Siberian, pepper (false). Their main difference from an ordinary butter dish is that at a break the color of the pulp changes, their cap is darker, and the spongy layer is red.
Siberian
The species is considered inedible but non-toxic. It can be used in food without skin and after boiling.
The cap of the mushroom is yellow, convex. The flesh on the cut darkens. Leg – yellow or gray, granular, up to 8 cm long.
Peppery
A very bitter mushroom that can spoil the taste of the rest if it gets into the same pan with them.
Its hat is light brown, shiny, convex, up to 7 cm in diameter. The tubes are brown, the leg of this butter dish is thinner than that of an ordinary one.
How to cook ordinary butter
Judging by the photo and description of yellow butter, pickled or salted, this dish can be called a delicacy. After processing, they retain their structure, shape, color, and have a unique taste.
Soup from butterdish ordinary differs in mushroom aroma and tenderness of taste.
Many prefer them fried, the dish is very fragrant and rich.
For harvesting for the winter, you can freeze after boiling and store in a freezer at a temperature not higher than -18 ⁰C or dry.
Conclusion
The common butterdish is a wonderful gift of nature, which is not only pleasant to eat, but also interesting to collect. When going to the forest, one should clearly understand how poisonous mushrooms differ from edible ones, so that false butterflies dangerous to humans do not get into the basket in the excitement of “quiet hunting”.
