Larch butter dish: photo and description, preparation

Autumn is a favorite time for mushroom pickers. A wide variety of mushrooms for every taste appear in the forest. The type of mushroom depends on the place of growth. They are divided into edible and inedible, so as not to harm the body, it is necessary to collect only those specimens in which there is complete confidence. There are mushrooms that have medicinal properties, larch butterdish belongs to this category. In order not to make a mistake when collecting, you need to familiarize yourself with the description of the mushroom, know the places of growth, view photos and videos.

Detailed description of larch butter dish

Larch butterdish is a fungus of the butterdish family, the genus butterdish. The butter dish got its name for growing under larch and other coniferous crops, especially in young growth. Mushrooms grow singly and in groups. The view has useful properties and is suitable for all processing methods. When harvesting, it is better to give preference to young specimens, since old mushrooms are often wormy, begin to get wet and lose their original shape.

Also in the forest you can find a false oiler. It differs from edible in the following ways:

• the hat has a purple tint;
• light membranes are located under the cap;
• the leg is crowned with a light purple ring, which dries out over time and becomes invisible.

Cap Description

Larch butternuts reach 8 cm in height. The cap is smooth, fleshy, with a diameter of 2 to 12 cm. In young mushrooms, the shape of the cap is conical or hemispherical, with age it becomes convex, at the end it completely straightens and begins to bend around the edges. The hat is covered with a shiny slimy film, which can be easily removed when cleaning. The color depends on the place of growth and can be bright or dark yellow, brown and with a brown tint.

Lemon pulp is dense, juicy, fibrous, has a pleasant taste and fruity aroma. If you look at the cap from below, you can see numerous, small pores with pointed edges. When pressed, a milky juice is released, which, when dried, forms a brown coating. Under the skin, the flesh is brown in color, on the cut it becomes pink, then it begins to turn brown and becomes brown-red. In young specimens, the flesh on the cut does not change color.

Description of the leg

The leg is fleshy and dense, from 4 to 12 cm long, 4 cm in diameter. The shape is cylindrical, club-shaped or curved. The upper part of the stem is painted light yellow, the lower part is dark brown. In young specimens, the lower part of the cap is covered with a snow-white film, which, with the age of the fungus, turns into a light yellow ring descending onto the stem. On the cut, the flesh of the leg is painted in a light lemon color.

Are butterflies growing under larches edible?

Larch butterdish belongs to category 2 edible mushrooms. They can be stewed, boiled, fried, and also preserved for the winter.

100 g of the product contains B vitamins, fatty acids, amino acids, fiber and lecithin. The mushroom is low-calorie, contains about 20 kcal, so the butter dish can be eaten by people who follow their figure. Larch butterdish has medicinal properties. The benefits of larch butterdish:

1. The resin contained in mushrooms relieves headaches and removes uric acid.
2. When using mushrooms, the likelihood of depression and fatigue is reduced. The vitality rises.
3. Thanks to the antibiotics contained in the fibrous pulp, immunity is increased.
4. Relieve pain from gout, arthritis.
5. They soothe the nervous system and remove bad cholesterol, toxins and toxins.
6. Due to the low calorie content, body weight is reduced.

Despite the useful properties, larch butterdish should be used with caution:

• pregnant and lactating;
• children up to 5 years;
• with chronic kidney and liver disease;
• due to the content of quinine, oil is contraindicated in people with gastrointestinal diseases;
• people with individual intolerance.

Where and how does larch butterdish grow

This species grows under larches, often it can be found among young shoots. You can find them in grass or needles, in the diameter of the root system. Larch butterflies can grow in the same place for many years, and when the tree dies, the mycelium dies too.

Collection is carried out from the end of July to the end of September. Since mushrooms, like a sponge, quickly absorb heavy and radioactive metals, the collection must be carried out far from the highway, industrial enterprises and gas stations.

Collection rules:

• collect young specimens;
• when collecting, they try not to damage the mycelium;
• do not look for mushrooms in tall grass, as butterflies love open areas;
• butterflies grow in families, so several more specimens may be located next to the mushroom found;
• picking mushrooms should be carried out in a ventilated basket;
• oil is cleaned and processed immediately after collection.

Edible counterparts of larch butterdish and their differences

In nature, there are a large number of species of oil, but there are very few growing under larch. These types include:

1. Reddish red or rusty red. The species is often found in western Siberia. A hemispherical cap, 5-15 cm in diameter, is colored yellow-orange, which changes to reddish-red with age. The surface of the cap is smooth, shiny, covered with a mucous film. The tubular layer is fleshy, dense, orange-red in color. The leg is fleshy, fibrous, dark orange in color. Under the cap of young mushrooms there is a dense film, which, with the age of the fungus, descends along the stem, forming a small ring. The species can be found under larch and other coniferous plants. Likes open sunny places. Collection is carried out from mid-summer to mid-September.

   

2. Gray oiler. The species can be found from July to October under larch. The mushroom has a flat hat up to 12 cm in diameter. In young specimens, it is painted off-white, and with age it changes to an olive, yellow or reddish hue. The surface of the cap is smooth, shiny, covered with a mucous film, which can be easily removed when cleaning. The pores are off-white, then repainted in a brownish-gray color. The leg is fleshy, dense, fibrous, lemon-gray in color, a yellow ring is formed on the upper part. Taste qualities are good.

   

How to cook larch butter

A variety of dishes can be prepared from larch oil. They are stewed, fried, boiled, preserved from them. Before cooking, they are thoroughly washed and cleaned from the ground, the film is removed from the cap. They are not very suitable for drying, as the pulp crumbles quickly when compressed. But due to this quality, dried larch boletus is used for making sauces and puree soups.

Butterfish stewed for the winter

Stewed boletus will become a hearty dish and will remind you of the beautiful summer and autumn days.

Method of preparation:

• the mushrooms are washed, the leg is cleaned, the film is removed from the cap;
• butternuts are cut into thin plates;
• the product is transferred to a pan with thick walls, water is added and boiled over low heat for about 10-15 minutes;
• after the moisture has evaporated, vegetable oil is added, and the mushrooms are fried for several minutes;
• the pan is removed from the heat and left to cool;
• overcooked mushrooms are transferred to a container and cleaned in the freezer.

Deep-fried butter for the winter

For this recipe, only small copies are used. A cooked dish, opened in winter, is ideal for salads, it will be a good addition to fried potatoes, boiled rice and stewed vegetables.

Preparation:

1. Mushrooms are cleaned of scales and mucous membranes.
2. Pour refined sunflower oil into a saucepan. The volume should be such that the mushrooms swim freely in it and do not interfere with each other.
3. After boiling, the mushrooms are transferred portionwise to the oil.
4. At the beginning, they will hiss, but after the moisture evaporates, only a slight crackle will appear.
5. Do not leave the stove during cooking. As soon as the mushrooms acquire a golden color, they are taken out of the boiling oil with a slotted spoon and transferred to a bowl.
6. After cooking all the mushrooms, they are laid out in containers, poured with cooled oil, closed with a lid and put in the freezer.

Pickled butterfish

The cooked dish is tasty and very aromatic.

For cooking prepare:

• small butternuts – 1 kg;
• water;
• sugar, salt – 2 tsp each;
• mustard grains – 1 tsp;
• allspice, cloves – 3-4 pcs.;
• bay leaf – to taste;
• vinegar – 0,5 tsp. l.

Preparation:

1. Mushrooms are cleaned, washed under running water and boiled after boiling for 15-20 minutes.
2. Boiled mushrooms are transferred to a colander and washed with cold water. Leave until the complete disappearance of moisture.
3. Pour 500 ml of water into the pan, bring to a boil, add salt, sugar, spices and boil for 2-3 minutes.
4. Fall asleep mushrooms and continue to cook for another 5 minutes.
5. Vinegar is added at the end of cooking.
6. Hot mushrooms are laid out in sterilized jars and, after cooling, they are put away for storage.

Conclusion

Larch butterdish is a tasty and healthy mushroom. It can be found from mid-summer to late September under larches and other coniferous plants. Mushrooms are ideal for preparing a variety of dishes and preparations for the winter. But before going to the forest, you need to read the description of the species, view photos and videos.