Red butterdish (Suillus collinitus) photo and description

Red oiler (Suillus collinitus)

• Suillus fluryi
• Oiler unringed

Red oiler (lat. Suillus fluryi) belongs to the mushrooms of the genus Oiler. The genus includes more than fifty species of fungi growing in the temperate hemisphere.

The mushroom is considered edible, with nutritional value of the second category. Among the edible mushrooms, it ranks first among the mushrooms growing in the mixed forest.

The red oiler has a medium-sized fruiting body and a cap with a reddish-red sticky surface. On the mushroom leg, there is a remnant of a membranous bedspread or small warts.

A favorite place of growth is the soil under the larch, with which the fungus forms a mycelium. At the beginning of summer, the first layer of oil appears in young pine and spruce plantings. The time to go for the red butter dish coincides with the time of the flowering of the pine.

The second layer of oil appears in mid-July, during the flowering of linden. The third layer of the red oiler is collected from the beginning of August until the onset of the first severe frosts.

It grows in large groups, which is convenient for mushroom pickers when picking.

Red butterdish is a tasty and fragrant mushroom. Not flabby and not wormy, the mushroom is suitable for any processing. Butter dish is boiled and marinated both peeled and unpeeled. This does not affect the taste, but the cap of an unpeeled mushroom after boiling becomes an ugly black color. The marinade obtained during the cooking process becomes thick and black. Cleaned boiled butternuts have a bright creamy color, while pleasing the eye of the mushroom picker. For drying for the future, an oiler with an unpeeled hat is used, since over time it will darken anyway.

The red butterdish is highly appreciated by both amateurs and professional mushroom pickers for its nutritional qualities.