Content
Gray butterdish is a mushroom that is not found in every corner of Russia and is distinguished by its excellent taste. This type is used to prepare various dishes and snacks for the winter. Mushrooms are a specific product, so each variety should be carefully studied so as not to be confused with others, and used correctly for food.
What does a gray oiler look like?
Gray butterfly (Suillus aeruginascens) is classified as an edible mushroom that does not have a striking appearance.Its other names: blue oiler, gray tubular larch, gray larch oiler.
Due to its dull color, this species does not attract attention. In fact, the taste of the fruiting body opens during cooking, filling the space with a pleasant mushroom aroma.
Description of the cap
The gray oiler has a cushion-shaped cap, in the center of which a tubercle usually forms. Its size can reach 100 mm in diameter. The surface is slimy to the touch, as can be seen by its characteristic shine. The color is light gray, but may have a greenish or purple tint.
On the reverse side of the cap, a tubular layer is visible, which can be gray-white or gray-brown in color. The pulp is whitish and quickly turns blue when broken.
Description of the leg
The stem has a dense structure, reaching a height of 10 cm. The young mushroom has a wide felt ring, which disappears at the maturity stage. The color of this representative can be yellowish, brownish or pale gray, with olive and purple tints.
Is Gray Butterfly Edible or Not?
As can be seen from the description, the gray butterdish is an edible mushroom, which belongs to the 3rd category. It can be used for boiling and frying, as well as for preparing winter pickles and pickles.
What are the benefits of a gray oil can?
The benefits of gray oil are indicated by their chemical composition. In addition to water (the volume of which reaches 90%), this species contains many useful substances: among them there are rare trace elements, vitamins and polysaccharides. The study of the composition of these mushrooms and its effect on the human body continues. As for nutritional value, gray boletus is practically no different from porcini mushrooms. They contain amino acids that can completely replace animal protein.And they contain no less vitamins of the PP group than in liver and fish.
In addition to the advantages described above, some features of the mushroom can be highlighted:
- The caps contain antibiotic compounds, as well as immunostimulants. Therefore, with the help of representatives of this variety, the body is not only able to fight germs and infections, but also significantly improve immune qualities.
- Mushrooms contain lecithin, which helps stabilize hormonal levels and increase hemoglobin levels.
- The oily substances contained in the fruiting bodies are preserved when salted and exposed to high temperatures: they are the main component in the treatment of gout, normalization of the nervous system in cases of depression and chronic fatigue.
- Beta-glucans in the product prevent the risk of development and growth of cancer cells.
In folk medicine, raw materials are used for the preparation of medicinal products:
- Mushroom tincture, which is also successfully used to treat migraines, will help you cope with problems of the musculoskeletal system, blood vessels and heart.
- Butter sauces help the body recover after surgery, which is why even doctors recommend their use.
- Extract from fruiting bodies has long been used to treat non-healing wounds, osteochondrosis and radiculitis.
Where and how does the gray oiler grow?
The first gray larch boletus can be found already in June. If the weather is dry and cool, the harvest is harvested in early July. Fruiting of this species ends in late September - early October.
Butterflies prefer acidic soil; they can be found near roads and on the edges of pine and larch forests, in plantings and parks. They often grow in groups, but solitary specimens can also be found.
The habitat of representatives of this species extends to the Far East, but in the European part of Russia they are rare guests, although they are quite amenable to cultivation in cultivated larch plantings.
Like all mushrooms, this variety absorbs numerous harmful substances contained in the soil and air. Therefore, the main rule of collection is a clean ecological environment. It is prohibited to cut fruiting bodies near highways, near industrial production, gas stations, etc.
Twins of the gray oiler and their differences
Twins of the gray oiler include the larch oiler and the red-red one.
The larch species has an orange or bright yellow cap. Initially it has a conical shape, but with age it becomes prostrate. Its surface is covered with sticky skin, which is easily removed. The pulp of the fruiting body of the gray oiler is quite dense, has a delicate taste and aroma, reminiscent of assorted fruit. The leg is compact, its color is brown-red. The mushroom is edible and grows in young plantings and larch forests. Families of butterflies or single specimens can be found in early June, and the last representatives are easy to spot in early October.
The tawny oiler is an even rarer species than its gray counterpart. The mushroom cap is yellow-orange in color and has red scales on it. The leg is painted the same color as the cap. The lemon-colored pulp quickly turns red when the fruiting body is damaged.The mushroom is edible and grows on calcareous soils. Geographically, it can be observed in Altai, Siberia and the Alps.
How to prepare gray boletus
Gray boletus is great for any type of cooking. They can be boiled and frozen for the winter, made into caviar, marinated, and salted. The most common options are frying and stewing fresh mushrooms.
Conclusion
Gray butterdish is an extremely healthy and extremely tasty mushroom. In culinary processing, it is used both for direct cooking and for winter preparations.
