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The main criterion for lovers of “silent hunting” when collecting forest products is their edibility. Even one poisonous specimen can cause irreparable harm to health. Any experienced mushroom picker knows for sure that it is better to be left without a trophy than to take something harmful. Pepper mushroom is controversial among connoisseurs. There are diametrically opposed opinions about its edibility.
What does pepper mushroom look like?
Pepper butterwort belongs to the Boletaceae family. Biologists consider it conditionally edible. Small differences between an ordinary butter dish and a pepper one can mislead an inexperienced mushroom picker.
Description of the cap
The convex round cap of the pepper butterpot reaches 8 cm in maturity. At this point, the cap straightens and becomes flat-round. The color includes all shades of brown. The hat can be reddish, reddish, or dark. Unlike the common oiler, the pepper mushroom does not have a mucous membrane.
The bottom layer of the cap is like a sponge. The color of the hymenophore is usually the same as the top of the cap, maybe a little lighter. When pressed, reddish spots appear on the porous tubular surface.
Description of the leg
The shape of the leg is cylindrical. In some specimens it may be curved. The leg narrows slightly towards the bottom. At the top it merges with the hymenophore. The height of the leg is up to 8 cm. In diameter it grows from 3 mm to 1.5 cm. Its flesh is elastic and breaks easily when pressed. When exposed to air, the cut becomes reddish.
Is pepper mushroom edible or not?
There are different opinions about the edibility of pepper mushroom. Biologists claim that the toxic substances contained in the fruiting body do not decompose even during heat treatment. Scientists warn about the dangers of these components for the liver. Poisons can gradually accumulate in the body, subsequently causing severe cancer.
In Russia, it is not customary to collect pepper buttercup as edible. Among the forest resources there are also many other, less dangerous representatives of this species.
European scientists do not confirm the opinion that pepper mushroom is poisonous. And culinary specialists in Western countries consider this gift of the forest to be one of the most delicious representatives of the mushroom kingdom. The pungent taste and delicate aroma add piquancy to dishes made from this forest guest. Some gourmets prepare various dishes from pepper butter.It is stewed and added to mushroom delicacies and meat stews. Others prefer to use dry oil powder as a substitute for hot pepper.
There have been no experimental studies on the qualities of peppercorns. No signs of poisoning have been recorded after eating dishes made from it. According to experts, mushrooms can have a negative impact on health if consumed regularly over a long period of 6 months to a year.
Where and how does pepper butter grow?
The growing area of pepper and common oil is the same. They are collected in pine and spruce forests of the northern regions. It is extremely rare to find boletus in mixed forests. In Russia, they are harvested in Siberia, the Caucasus and the Far East.
The collection period varies depending on the growing region. In Siberia, boletus appears in June. In the European north, the time to hunt for them begins in June and lasts until October.
Mushrooms grow singly or in small families of 3 to 5 pieces. When harvesting, trim the stem with a knife.
How to distinguish pepper butter
Some mushrooms are very similar to peppercorns. The common oiler can be distinguished from the pepper one by the appearance of the underside of the cap, which is light yellow in color, in contrast to the reddish color of the pepper one. The hymenophore of the edible species of common butterwort is dense and finely porous. The pores of the pepper plant are large and irregular in shape. In addition, young boletus is covered with a sticky substance, from which the name comes.
The film covering the ordinary butter dish can be easily removed, which is what housewives usually do before preparing dishes.In the pepper mushroom, according to the photo and description, the cap covering is difficult to separate. It looks dry and may even have small cracks.
It is not easy to distinguish pepper butter from goat. This is another representative of the Boletov family. Mushrooms are very similar in color and structure of the cap and stem. The main distinguishing feature of the goat or retine, as it is popularly called, is its increased attractiveness to worms. Even the youngest mushrooms are most often found with caps eaten away by worms. The mushroom cap becomes especially wet and slimy in wet weather. Kozlyak is classified as an edible mushroom. But lovers of forest gifts rarely collect it.
The false oiler can be easily distinguished from the pepper oiler by the photo and description. The poisonous mushroom is lamellar, not tubular. As soon as you cut it off, the leg takes on an unpleasant bluish color. When put into a dish, false butter can give it a musty smell and an unpleasant bitterness.
What are the benefits of pepper mushroom?
It is difficult to talk about the benefits of pepper mushroom. There is no official information about any beneficial properties other than the pungent, pleasant taste. Therefore, one can judge the beneficial qualities by the content of substances in the fruit body of the pepper butterdish.
Like other representatives of the mushroom kingdom, it contains large amounts of plant protein, amino acids and many trace elements. And its calorie content is only 22 kcal per 100 g of product. The composition of the product is rich in the following components:
- phosphorus;
- magnesium;
- fluorine;
- selenium;
- vitamins A, B, E, K, D;
- acids: nicotinic, pantothenic, folic.
It also contains rare amino acids such as alanine and leucine. These components are used to lower sugar levels in diabetes.
In folk medicine, pepper oil powder and tincture have long been used as an antibacterial agent. There is an opinion that drugs from this mushroom cure tuberculosis and other lung diseases.
How to prepare pepper butter
In European countries, peppercorns are not only used as a spicy seasoning, but are also used as the main ingredient in various dishes.
Mushrooms are stewed with onions and sour cream. After proper heat treatment, they lose some of their pungency and become very pleasant to the taste, according to lovers of savory dishes.
For seasoning, mushrooms need to be dried and chopped. But first boil the pepper butterdish for about two hours, changing the water several times. Cooking sequence:
- Boiled mushrooms must be washed.
- Place on a baking sheet lined with parchment.
- Dry in the oven for 4 - 5 hours, stirring.
- Cool.
- Then grind in a coffee grinder.
Properly dried pepper mushroom is easy to chop even with your hands.
The seasoning is added instead of hot pepper to meat and vegetable dishes.
Conclusion
Pepper mushroom is very popular in many countries. There are myths about its toxicity, but there are no proven facts. Perhaps eating in large quantities will harm the body. It is important to remember that any little-known product can have a negative impact on health if it is abused. In addition, a new dish can be tested for tolerance by the body.
