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A remarkable oiler is a mushroom of the Boletaceae family. Like all butterflies, it has a characteristic feature in the form of a slippery oily cap cover. The fungus is widespread in the Northern Hemisphere, where it grows almost everywhere. Similar to other representatives of the Boletovs, the remarkable butterdish can be eaten with minimal heat treatment.
Where remarkable butterflies grow
The geography of the range of the remarkable butterdish is very extensive. In Eurasia, it can be found in almost the entire territory of coniferous forests, from the Ural Mountains to the Far East. There is no place in the Siberian taiga where this mushroom is not found.
In addition, the remarkable butterdish feels great in North America – it is distributed from west to east of the United States, from the east coast of the Pacific Ocean to the west coast of the Atlantic. The American distribution area of the fungus is limited by Canada from the north, and from the south by the border between temperate and subtropical climates.
Like all butterflies, this fungus prefers the neighborhood with coniferous trees, with which it enters into symbiosis in the form of mycorrhiza. Best of all, symbiotic relationships in this type of fungus “line up” with larches. It is under this tree that you can find the largest colonies of the remarkable oiler.
Oiler is very fond of moisture, so in forests with high humidity (an abundance of streams, streams and swamps) it can be found more often than in places with a dry climate.
What remarkable butterflies look like
The mushroom got its name for a hat of an original color and texture that attracts the eye. This variety has an attractive appearance, and it is quite difficult to confuse it with other oils.
The mushroom cap is 4 to 12 cm in diameter. At the beginning of the growth of the fungus, it has a spherical shape, later changing to conical, and then to prostrate. The mucous surface of the cap has a dark red or brown-red hue. Small fragments of various shades of gray are located over the entire area of uXNUMXbuXNUMXbthe cap.
The hymenophore has a tubular yellowish structure. As the fungus grows, the color changes to yellow-brown, then to completely brown. The pore diameter is not more than 1 mm.
The leg has a length of 3 to 12 cm, and its diameter rarely exceeds 20 mm. The shape of the stem is cylindrical, often it is hollow inside. The ring, located 2-3 cm from the cap, divides the leg into two zones: the upper, clean, yellow and the lower, covered with burgundy scales.
The flesh of the mushroom is yellow. The cut in the open air turns yellow-pink after about 30 minutes, after 3-4 hours the color of the cut changes to brown. The color of the spore powder is yellow-brown.
The appearance of the remarkable oiler is shown in the photo:
Is it possible to eat remarkable butterflies
Butterdish remarkable refers to conditionally edible mushrooms. His attitude to this group is due not only to taste, but to the fact that this type of fungus is extremely wormy.
To reduce the risks of picking worm mushrooms, it is recommended to carry it out in the first half of their fruiting time – from late June to mid-August.
Taste qualities butter remarkable
The mushroom belongs to the third category of edibility, its taste is rated as satisfactory. The mushroom smell is barely noticeable; during heat treatment, it almost completely disappears.
Benefit and harm
The benefit of a remarkable butter dish, like all representatives of mushrooms, is its high protein content. This is a high-calorie product that can quickly satisfy hunger.
It should be remembered that the use of mushrooms has a number of restrictions and contraindications. Harm from the use of mushrooms can only occur if they are collected in close proximity near roads or railways, as well as industrial enterprises. Remarkable butterflies tend to accumulate toxins and salts of heavy metals in themselves, which are almost impossible to remove from them.
In addition, the remarkable oil dish, like all mushrooms, has direct contraindications – it should not be used by children under 5 years old, pregnant women, and people suffering from gastrointestinal diseases.
Collection rules
The fruiting time of the butter dish is remarkable – from the end of June to the beginning of October, depending on climatic conditions. The peak of the collection falls on the second half of the summer, while the fruiting bodies are not yet subject to mass attacks of worms.
The optimal harvest time is considered to be the 2nd or 3rd day after the rain, since rain and heavy dew are an excellent growth stimulant.
It is recommended to effectively collect oilseeds in coniferous or mixed forests. They prefer well-lit areas of the forest: clearings and edges. Often mushrooms can be found along paths and small roads. In the presence of high humidity, they are also found in more shaded places. When collecting, you need to be careful, since most mushrooms are hidden under coniferous litter.
False doubles oil remarkable
Remarkable butterflies have several twins, very similar to them in appearance. The degree of similarity of these mushrooms is so great that it is possible to determine whether it is a butter dish or its double only by cutting them off and carefully examining the structure of the stem and hymenophore. It is very difficult to determine belonging to one or another type of mushrooms under consideration only by the appearance of the cap. Nevertheless, an error in the definition will not have critical consequences – all the twins of the butter dish of noteworthy are (albeit conditionally) edible.
The main “candidate” for the twins of the butter dish of noteworthy is the pepper mushroom. It differs from the original in the absence of a ring on the stem and the red tint of the hymenophore; in oily it has a yellow or yellow-brown color.
Another twin is spruce mokruha. When viewed from a height of human growth, it is also easy to confuse it with a remarkable butter dish. Differences appear after cutting and inspection:
- the spruce mokruha hymenophore is lamellar, not tubular;
- the amount of mucus on the cap is too large, which is not typical for oil in general.
Spruce mokruha is edible (perhaps even to a greater extent than the butter dish in question), but it is not appreciated by mushroom pickers. One of the reasons for such a dislike for this fungus is that its mucus stains other species purple.
The use of oils remarkable
Butter dish remarkable is almost a universal mushroom, since it can be prepared in a variety of ways: dried, fried, boiled, salted, etc. First and second courses are made from remarkable butter, they are marinated and used to make sauces.
At the same time, one should not forget about the mandatory processing of fruiting bodies after collection. It aims not only to protect a person from possible poisoning. With improper heat treatment, you can completely deprive the product of its taste.
Any processing begins with sorting the collected material: mushrooms are checked and identified so that inedible ones do not accidentally get into edible ones. Next, remove the skin from the caps and wash them well.
After the mushrooms are washed, they must be cut and washed again in cold water. Water must necessarily drain, it is not recommended that fruiting bodies contact water for too long after cutting. In this state, they are able to absorb it very well, from which they can become inelastic, and their taste also changes in a negative direction.
After the second washing has been carried out, it is possible to proceed to the heat treatment of the fruiting bodies. If mushrooms need to be fried, they are immediately placed in oil in a heated pan. If it is supposed to cook, it is necessary to put the fruiting bodies in cold water and bring to a boil.
Heat treatment lasts no more than 20 minutes. For so long, the fruiting bodies are stewed in a pan or kept in boiling water. During this time, no other products are added to them; they must be added to the dish after this period.
Conclusion
The remarkable butterdish has an attractive appearance, but its taste qualities make it possible to classify it as conditionally edible. The remarkable oiler mainly grows in moist coniferous forests, preferring the neighborhood with larches. The time of its collection falls on the second half of the summer. This variety has a universal application, it is used in boiled, stewed, fried and salted form.
