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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 you have complete confidence. There are mushrooms that have medicinal properties; larch butterfly belongs to this category. In order not to make mistakes when collecting, you need to read the description of the mushroom, know where it grows, and view photos and videos.
Detailed description of larch oiler
Larch oiler is a tubular mushroom of the Oiler family, genus Oiler. The butterdish got its name from its growth under larch and other coniferous crops, especially in young growth. Mushrooms grow singly and in groups. The species has beneficial properties and is suitable for all processing methods. When collecting, it is better to give preference to young specimens, since old mushrooms are often wormy, begin to get wet and lose their original shape.
You can also find false oiler in the forest. It differs from edible in the following ways:
- the cap has a purple tint;
- there are light membranes under the cap;
- the leg is crowned with a faded purple ring, which dries over time and becomes invisible.
Description of the cap
Larch boletus reaches 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 at the edges. The cap is covered with a shiny slimy film, which is 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 sap is released, which when dried forms a brown coating. Under the skin the flesh is brown in color; when cut it becomes pink, then begins to turn brown and becomes brownish-red. In young specimens, the flesh does not change color when cut.
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 leg 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, as the mushroom ages, turns into a light yellow ring descending onto the stem. When cut, the flesh of the leg is colored light lemon.
Are boletus growing under larches edible?
Larch butterdish belongs to category 2 edible mushrooms. They can be stewed, boiled, fried, and canned for the winter.
100 g of product contains B vitamins, fatty acids, amino acids, fiber and lecithin. The mushroom is low in calories, containing about 20 kcal, so butterdish can be eaten by people watching their figure. Larch oil can has medicinal properties. Benefits of larch oil:
- The resin contained in mushrooms relieves headaches and removes uric acid.
- Eating mushrooms reduces the likelihood of depression and fatigue. Life tone rises.
- Thanks to the antibiotics contained in the fibrous pulp, immunity is enhanced.
- Relieves pain from gout and arthritis.
- Calm the nervous system and remove bad cholesterol, waste and toxins.
- Due to low calorie content, body weight is reduced.
Despite its beneficial properties, larch oil can be used with caution:
- pregnant and lactating women;
- children under 5 years old;
- for chronic kidney and liver disease;
- due to the quinine content, boletus is contraindicated for people with gastrointestinal diseases;
- people with individual intolerance.
Where and how does the larch butterdish grow?
This species grows under larches and can often be found among young growth. You can find them in grass or pine needles, in the diameter of the root system. Larch boletus can grow in the same place for many years, and when the tree dies, the mycelium dies too.
The 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, collection should be carried out away from the highway, industrial enterprises and gas stations.
Collection rules:
- young specimens are collected;
- when collecting, try not to damage the mycelium;
- do not look for mushrooms in tall grass, as boletus mushrooms love open areas;
- boletus grow in families, so several more specimens may be located next to the mushroom found;
- Mushrooms should be collected in a ventilated basket;
- Cleaning and processing of boletus is carried out immediately after collection.
Edible counterparts of larch buttercup and their differences
In nature, there are a large number of species of butterweed, but there are very few growing under larch. These types include:
- Red-red or rusty-red. The species is often found in western Siberia. The hemispherical cap, 5-15 cm in diameter, is colored yellow-orange, which changes to reddish 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, as the mushroom ages, descends along the stem, forming a small ring. The species can be found under larch and other coniferous plants. Loves open sunny places. The collection takes place from mid-summer to mid-September.
- Gray oil can. The species can be found from July to October under larch trees. The mushroom has a flat cap with a diameter of up to 12 cm. In young specimens it is colored dirty white, and with age it changes to an olive, yellow or reddish tint. The surface of the cap is smooth, shiny, covered with a mucous film, which is easily removed when cleaning. The pores are dirty white, then repainted brownish-gray. The leg is fleshy, dense, fibrous, lemon-gray in color, with a yellow ring formed on the upper part. The taste is good.
How to cook larch butter
A variety of dishes can be prepared from larch oil. They are stewed, fried, boiled, and preserved. Before cooking, they are thoroughly washed and cleaned of soil, and the film is removed from the cap. They are not very suitable for drying, since the pulp quickly crumbles when compressed. But thanks to this quality, dried larch oils are used to prepare sauces and puree soups.
Stewed butter for the winter
Stewed boletus will be a hearty dish and will remind you of wonderful summer and autumn days.
Cooking method:
- the mushrooms are washed, the stem is cleaned, the film is removed from the cap;
- boletus is cut into thin slices;
- transfer the product to a frying pan with thick walls, add water and simmer over low heat for about 10-15 minutes;
- after the moisture has evaporated, add vegetable oil and fry the mushrooms for several minutes;
- remove the pan from the heat and leave until cool;
- Transfer the overcooked mushrooms into a container and put them in the freezer.
Deep-fried butter for the winter
Only small specimens are used for this recipe.The prepared dish, opened in winter, is ideal for preparing salads and will be a good addition to fried potatoes, boiled rice and stewed vegetables.
Preparation:
- Mushrooms are cleaned of scales and mucous film.
- Refined sunflower oil is poured into the pan. The volume should be such that the mushrooms float freely in it and do not interfere with each other.
- After boiling, transfer the mushrooms into oil in portions.
- At first, they will sizzle, but after the moisture evaporates, only a slight crackle will appear.
- Do not leave the stove during cooking. As soon as the mushrooms acquire a golden color, remove them from the boiling oil with a slotted spoon and transfer them to a bowl.
- After all the mushrooms are cooked, they are laid out in containers, poured with cooled oil, covered with a lid and put in the freezer.
Marinated boletus
The prepared dish turns out tasty and very aromatic.
For cooking prepare:
- small boletus – 1 kg;
- water;
- sugar, salt - 2 tsp each;
- mustard seeds - 1 tsp;
- allspice, cloves – 3-4 pcs.;
- bay leaf - to taste;
- vinegar – 0.5 tsp.
Preparation:
- The mushrooms are cleaned, washed under running water and boiled after boiling for 15-20 minutes.
- Place the boiled mushrooms in a colander and rinse with cold water. Leave until moisture completely disappears.
- Pour 500 ml of water into the pan, bring to a boil, add salt, sugar, spices and boil for 2-3 minutes.
- Add the mushrooms and continue cooking for another 5 minutes.
- Vinegar is added at the end of cooking.
- Hot mushrooms are placed in sterilized jars and, after cooling, 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 conifers. Mushrooms are ideal for preparing a variety of dishes and preparations for the winter. But before going into the forest, you need to read the description of the species, view photos and videos.
