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Butter mushrooms are mushrooms that belong to the Oil family, a number of Boletovye. Siberian butterdish (Suillus sibiricus) is a species that belongs to the genus of tubular, edible mushrooms. The name of the species was due to the sticky, oily mucus in the form of a film that covers its hat. The species is distributed in Siberia and the Far East. In Europe, it is rare, but can be found in cedar forests. In some European countries, it is even listed in the Red Book.
What does a Siberian butter dish look like?
This is a small to medium-sized mushroom, creamy yellow in color, which hides among fallen leaves in coniferous and mixed forests. Finding his yellow, smooth hat is easy enough, it rarely hides under a layer of fallen leaves, you just need to bend over and take a closer look – it grows in a large family, which is hard to miss.
Cap Description
The description of Siberian boletus, according to the photo, contains the following characteristics: the size (diameter) of the cap of a newly formed fruiting body can be 4-5 cm, grown – up to 10 cm. The shape of the cap is conical, growing, it becomes almost flat with a small blunt tubercle along center. Its color can be light yellow, dirty yellow, cream and even olive with brown fibers. From above, the hat is covered with an oily, glossy film, which can be easily removed if desired. If the air humidity rises, mucus may accumulate on the surface of the cap. On the reverse side, the hat is formed by whitish oblong and thin tubules.
Description of the leg
The length of the mushroom stem does not exceed 7 cm, the thickness is 2 cm. Closer to the ground, it expands, near the cap it becomes thinner. Its shape is cylindrical, curved, inside it is not hollow. The color of the leg is dirty beige, the surface is covered with small brown spots. Young specimens have a ring on the stem, which deforms as it grows, turning into a kind of fringe or spongy growth.
Is the Siberian butter dish edible or not?
This mushroom species grows in coniferous and cedar forests in large groups, generously and often bears fruit. Harvested from mid-summer until the first frost. The gifts of the forest can be safely eaten after heat treatment. They are distinguished by good taste, belong to the edible mushroom species of the lowest category.
Where and how does the Siberian butterdish grow?
The habitat of this species is quite extensive. It forms spores wherever there are Siberian cedars. Some mycologists argue that with other conifers, the Siberian butterdish also forms mycosis. You can find this mushroom species in the coniferous forests of Siberia, the Far East, North America, Europe, and Estonia.
From June to the end of September, the Siberian butter dish bears fruit. It grows in large groups that produce large numbers of young growth. It is cut along the leg with a sharp knife, close to the soil, while trying not to damage the mycelium. Very small specimens are left to grow.
Twins of the Siberian butter dish and their differences
Inexperienced mushroom pickers often confuse Siberian butter mushrooms with pepper mushrooms. Their shape and color are very similar.
There are also differences:
- the cap of the pepper mushroom does not have a glossy finish;
- lack of a ring on the leg;
- the spongy layer has a red tint, while that of the butter dish is yellow.
Pepper mushroom is considered conditionally edible because of its spicy taste. In the cuisines of some countries, it is used as a spicy seasoning. In Our Country, the type of recognition and distribution has not received.
Spruce mokruha is a mushroom that is especially similar to the autumn Siberian butterdish. The main difference between mokruha and the Siberian butter dish, the photo and description of which is given above, is the plates instead of tubes on the back of the hat. In addition, they are covered with mucus, while the mushroom from the Siberian forests is dry. The color of the cap of the mokruha is more gray, in the oiler it is yellow.
The sour butterdish is almost identical to the Siberian colleague. It is distinguished by an olive color of the cap and black dots on the stem, closer to the base near the soil. The mushroom is edible, but has a sour taste, which is why it is not eaten. If he gets into a basket with other brothers, he will color them purple.
How Siberian boletus is prepared
Before marinating, it is recommended to remove the skin from the mushroom cap – it can be bitter. If the mushroom needs to be boiled or fried (heat-treated), then the cleaning manipulation is not necessary. Also, this type of mushroom is dried on threads in a dry, warm room, harvested for the winter, corked in jars, pre-boiled and marinated with vinegar and spicy spices. In winter, after opening the jar, the finished product must be washed again from mucus and flavored with any seasonings to taste.
They also prepare mushroom cutlets, stuffing for dumplings, pancakes and pies. Mushrooms are fried with potatoes, they are used as a side dish for pasta and cereals. In each dish, they go well with the rest of the ingredients, especially sour cream and cheese, giving the dish a rich mushroom flavor.
Conclusion
Siberian butterdish is a common, edible mushroom that can be found everywhere in the coniferous forests of the northern regions of Our Country. This species bears abundant fruit, it will not be difficult for a mushroom picker to collect several buckets of mushrooms if you find their places of growth. Shrovetide mushroom from Siberia is suitable for cooking any mushroom dishes.