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Gray butterdish is a mushroom that is not found in every corner of Our Country and is distinguished by its excellent taste. This species is used to prepare various dishes and snacks for the winter. Mushrooms are a specific product, so each variety should be carefully studied so as not to be confused with others, and properly used for food.
What does a gray oiler look like?
Gray butterdish (Suillus aeruginascens) is classified as an edible mushroom that does not have a bright appearance. Its other names: bluish butterdish, tubular gray larch, larch gray butterdish.
Due to the nondescript color, this species does not attract attention. In fact, the taste of the fetal body is revealed during cooking, filling the space with a pleasant mushroom aroma.
Cap Description
The gray oiler has a cushion-shaped hat, in the center of which a tubercle usually forms. Its size can reach 100 mm in diameter. The surface is mucous to the touch, which can be seen from the characteristic luster. Color – light gray, but may have a greenish or purple tint.
On the reverse side of the cap, a tubular layer is visible, which is gray-white or gray-brown in color. The flesh is whitish, when broken it quickly turns blue.
Description of the leg
The leg has a dense structure, reaches a height of 10 cm. A young mushroom has a wide felt ring, which disappears at maturity. The color of this representative can be yellowish, brownish or pale gray, with olive and purple hues.
Edible gray butter dish or not
As can be seen from the description, the gray butterdish is an edible mushroom that belongs to the 3rd category. It can be used both for boiling and frying, and for preparing winter marinades and pickles.
What is useful gray oiler
Their chemical composition speaks about the benefits of gray oil. In addition to water (the volume of which reaches 90%), this species contains many useful substances: among them there are rare trace elements, vitamins and polysaccharides. The study of the composition of these fungi and its effect on the human body continues. In terms of nutritional value, gray butter mushrooms are practically no different from porcini mushrooms. They contain amino acids that can completely replace animal protein. And they contain no less vitamins of the PP group than in the liver and fish.
In addition to the above advantages, some features of the fungus can be distinguished:
- Hats contain antibiotic compounds, as well as immunostimulant substances. Therefore, with the help of representatives of this variety, the body is not only able to fight germs and infections, but also significantly improve immune qualities.
- Mushrooms contain lecithin, which helps to stabilize the hormonal background and increase the level of hemoglobin.
- The oily substances contained in the fruiting bodies are preserved during salting and exposure to high temperatures: they are the main component in the treatment of gout, the normalization of the nervous system in depressive states and chronic fatigue.
- Beta-glucans in the composition of the product prevent the risk of development and growth of cancer cells.
In folk medicine, the raw material measures oil is used for the preparation of medicinal products:
- Mushroom tincture, which is also successfully used to treat migraines, will help with problems of the musculoskeletal system, blood vessels and heart.
- Butter sauces help the body recover from surgical interventions, so even doctors recommend them for use.
- Extract from the fruiting bodies has long been used to treat non-healing wounds, osteochondrosis and sciatica.
Where and how does the gray butterdish grow
The first gray larch butterflies can be found already in June. If the weather is dry and cool, then the crop is harvested in early July. The fruiting of this species ends in late September – early October.
Oilers prefer sour soil, they can be found along roadsides and on the edges of pine and larch forests, in plantations and parks. They often grow in groups, but solitary specimens can also be found.
The habitat of representatives of this species extends to the Far East, but in the European part of Our Country they are rare guests, although they are quite amenable to cultivation in larch cultural plantations.
Like all mushrooms, this variety absorbs numerous harmful substances contained in the soil and air. Therefore, the main rule of collection is a clean ecological environment. It is forbidden to cut fruiting bodies near highways, near industrial plants, gas stations, etc.
Twins of a gray butter dish and their differences
The twins of the gray butter dish include the larch and red-red butter dish.
The larch species has an orange or bright yellow cap. Initially, it has a conical shape, but with age it becomes prostrate. Its surface is covered with sticky skin, which can be easily removed. The pulp of the fruit body of the gray butterdish is quite dense, has a delicate taste and aroma, reminiscent of a fruit platter. The leg is compact, its color is brown-red. The mushroom is edible, grows in young plantings and larch forests. Families oil or single specimens can be found in early June, and the last representatives are easy to find in early October.
The reddish butterdish is an even rarer species than its gray counterpart. The cap of the mushroom is yellow-orange in tone, red scales stand out on it. The stem is painted the same color as the hat. The lemon-colored pulp quickly turns red when the fruiting body is damaged. The fungus is edible and grows on calcareous soils. Geographically, it can be observed in Altai, Siberia and the Alps.
How gray butter is prepared
Gray butternuts are great for any kind of cooking. They can be boiled and frozen for the winter, caviar can be prepared from them, pickled, salted. The most common options are frying and stewing fresh mushrooms.
Conclusion
Gray butterdish is an extremely useful and extremely tasty mushroom. In cooking, it is used both for direct cooking and for winter preparations.