Grainy butter dish (summer, early): photo and description, preparation

For many mushroom pickers, butterdish is considered the best mushroom, it is often compared with boletus or porcini. Butterfish have many varieties, so they can be collected from mid-June to mid-September. The earliest is considered a granular butter dish or summer. When going to the forest, in order not to make a mistake when collecting and not to collect inedible oil, you need to carefully study the description, view photos and videos.

Detailed description of grain oiler

Granular butterdish is a tubular fungus of the Boletaceae family, the genus Oiler. The people often call it an early or summer butter dish, as the first copies begin to appear in early summer. During mushroom hunting, it is better to take young mushrooms, since insects and their larvae liked the granular butter dish.

Cap Description

The granular appearance forms a hat ranging in size from 10 mm to 20 cm. In young specimens, the hat is small, hemispherical or flat-convex in shape. When ripe, it becomes flat, and the edges are bent upwards. The surface is flat, smooth, covered with a dense mucous film, which is recommended to be removed when cleaning. The color of the cap can be orange-brown, red-rusty, red-brown. The cap has a dense, fleshy and fragrant flesh of a snow-white-yellow color. On the cut, the color of the pulp does not change.

If you look at it from below, you can see a tubular layer of light yellow color. When pressed on it, a milky juice appears, which, when dried, becomes brown.

Description of the leg

The leg is dense, fleshy and fibrous. The length is about 8 cm, the diameter is 2 cm. Compared to a large hat, the stem looks rather short. The upper scales are painted snow-white with numerous small granular outgrowths. To the bottom, the color smoothly changes from light yellow to lemon-brown.

Going on a mushroom hunt for a summer butter dish, you need to read the description and view the photo.

Edible granular butter dish or not

The granular butter dish is an edible species. It is ideal for salting, marinating, stewing and frying. Summer butter dish is rarely dried, as it crumbles during heat treatment. But due to this property, mushroom powder is used to make soups and sauces.

When collecting a granular species, one must not forget that false specimens exist in nature. The conditionally edible mushroom has a bitter taste, an unpleasant odor and can cause intestinal disorders. In order not to harm the body, you need to have an idea about the appearance of a false butter dish: the hat is convex or flat, painted dark purple, the surface is shiny and slimy. Under the hat, instead of a tubular layer, gray-white plates are located.

Where and how does a granular oiler grow

The granular species prefers to grow among young pines, in open sunny areas, in short grass or needles. The variety can be found in the European part of Our Country, in the Far East, in the Urals, in Siberia, in the Caucasus. Summer butterflies grow in groups and singly. Depending on the region of growth, the first specimens appear at the end of May and continue to grow in waves until the beginning of September.

Going on a mushroom hunt, you must follow simple recommendations:

1. The collection should be carried out far from the highway, factories and factories, gas stations.
2. It is better to take young specimens.
3. When you find one grainy butter dish, you need to look around, as these mushrooms grow in families.
4. In order not to damage the mycelium, the young growth is cut off with a sharp knife.
5. During cleaning, the mucous film must be removed, since during preservation, the unpeeled mushroom will give the marinade a dark color.
6. The harvested crop cannot be soaked in water, because the fleshy, tubular flesh absorbs water like a sponge. They are quickly washed under running cold water.
7. Mushrooms brought from the forest are cleaned and boiled immediately, otherwise one wormy mushroom will quickly infect the entire basket.

Edible twins of the granular butter dish and their differences

In the granular species in nature, there are twins. They are edible and differ from each other in appearance.

1. late or ordinary – the most common variety. Prefers to grow among coniferous trees, in sandy glades and along the road. Hat with a diameter of up to 10 cm hemispherical and flat shape. The red-brown cap is shiny, covered with a slimy film that can be easily removed when cleaning. The tubular layer is covered with a dense film, which, with the age of the fungus, turns into a ring and descends onto the stem.

   

2. Red oiler – the mushroom has a small height, a dense fibrous leg and a red-red cap with a shiny, mucous surface. Prefers to grow under larch and other conifers. The time for collecting red oil coincides with the flowering of pine trees. The second layer appears at the same time as the lime flowers. It grows in groups, so the collection is quick and convenient.

   

3. Cedar – prefers to grow next to the five-needle pine. A hat with a diameter of 10 cm is painted in burgundy. In rainy weather it becomes covered with mucus, when dried it becomes waxy and fibrous. The flesh is fleshy, with a fruity-almond aroma and a sour taste. This species is often found in Siberia and the Far East, in coniferous and cedar groves.

   

4. unringed – the species has a light lemon cylindrical leg and a hemispherical red-brown cap up to 12 cm in diameter. The light yellow flesh is dense, fleshy, fibrous, does not change color when cut. The unringed species has a pleasant taste and smell, overgrown specimens have an unexpressed taste and an unpleasant, sour smell.

   

How to cook grainy butternut squash

The grainy appearance has a good taste and aroma. Therefore, it is used in stewed, fried, pickled and salted form.

Salted boletus

A dish prepared according to this recipe is ideal for boiled or fried potatoes.

For preparation you will need:

• mushrooms – 1 kg;
• sugar – 2 st. l .;
• salt – 40 g;
• allspice, bay leaf, cloves – to taste.

Preparation:

1. Mushrooms are washed and cleaned from the film.
2. Fall asleep in a saucepan, pour water and boil for 20-30 minutes.
3. Lay salt, sugar and spices and cook for another 5 minutes.
4. Mushrooms are laid out in sterile jars and poured with salt brine.
5. After cooling, clean in a cool room.

Pickled grainy butternuts

Pickled mushrooms are the perfect appetizer and go well with potatoes and meat dishes. For this recipe, small copies are suitable.

Necessary ingredients:

• boiled mushrooms – 4 kg;
• sugar and salt – 1 tsp each;
• spices – to taste;
• vinegar – 3 tsp. l.

Cooking granular butter:

1. Boil water in a saucepan and add all the ingredients except butter.
2. Vinegar is added at the end of cooking.
3. Mushrooms are laid out in sterile jars and poured with hot brine.
4. The jars are closed and left at room temperature until completely cooled.

Conclusion

Granular boletus are tasty and fragrant mushrooms that appear in forests from the first half of June to mid-September. Due to the high content of protein, vitamins and microelements, they are often harvested for the winter and eaten stewed and fried. Mushrooms are considered a heavy food, so people with gastrointestinal diseases are not recommended to use them.