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For many mushroom pickers, the butterdish is considered the best mushroom; it is often compared to boletus or porcini mushroom. Butternuts come in many varieties, so they can be collected from mid-June to mid-September. The earliest is considered to be the grainy oiler or summer one. When going to the forest, in order not to make a mistake when collecting and not to pick up inedible boletus, you need to carefully study the description, look at photos and videos.
Detailed description of grain oiler
Granular oiler is a tubular mushroom of the Boletaceae family, genus Oiler. People often call it early or summer butterfly, since the first specimens begin to appear in early summer. During mushroom hunting, it is better to take young mushrooms, since insects and their larvae like the granular oiler.
Description of the cap
The granular species forms a cap measuring from 10 mm to 20 cm. In young specimens, the cap is small, hemispherical or flat-convex in shape. When ripe, it becomes flat and the edges curve upward. The surface is flat, smooth, covered with a dense mucous film, which is recommended to be removed when cleaning. The color of the cap can be orange-brown, red-rusty, red-brown. The cap has dense, fleshy and aromatic flesh of a snow-white color. When cut, the color of the pulp does not change.
If you look at it from below, you can see a tubular layer of light yellow color. When you press on it, a milky juice appears, which turns brown when dried.
Description of the leg
The leg is dense, fleshy and fibrous. Length is about 8 cm, diameter is 2 cm. Compared to the large cap, the stem looks quite short. The upper scales are painted snow-white with numerous small granular growths. Towards the bottom, the color smoothly transitions from light yellow to lemon-brown.
When going on a mushroom hunt for summer butter, you need to read the description and look at the photo.
Is gritty edible or not?
Grainy oiler is an edible species. It is ideal for salting, marinating, stewing and frying.Summer butterdish is rarely dried, as it crumbles during heat treatment. But thanks to this property, mushroom powder is used to prepare puree soup and sauces.
When collecting a granular species, one must not forget that false specimens exist in nature. The conditionally edible mushroom has a bitter taste, unpleasant odor and can cause intestinal disorders. In order not to harm the body, you need to have an idea of the appearance of the false oiler: the cap is convex or flat, colored dark purple, the surface is shiny and slimy. Under the cap, instead of a tubular layer, there are gray-white plates.
Where and how does the grainy oiler grow?
The granular species prefers to grow among young pines, in open sunny areas, in short grass or pine needles. The variety can be found in the European part of Russia, the Far East, the Urals, Siberia, and the Caucasus. Summer boletus grows in groups and singly. Depending on the region of growth, the first specimens appear at the end of May and continue to grow in waves until the beginning of September.
When going on a mushroom hunt, you need to follow these simple recommendations:
- The collection should be carried out far from the highway, factories and gas stations.
- It is better to take young specimens.
- If you find one grainy oiler, you need to look around, as these mushrooms grow in families.
- In order not to damage the mycelium, the young growth is cut off with a sharp knife.
- During cleaning, the mucous film must be removed, since during preservation, the unpeeled mushroom will give the marinade a dark color.
- The harvested crop cannot be soaked in water, because the fleshy, tubular pulp absorbs water like a sponge. They are quickly washed under running cold water.
- Mushrooms brought from the forest are cleaned and boiled immediately, otherwise one wormy mushroom will quickly infect the entire basket.
Edible counterparts of the grainy butter dish and their differences
The granular species has counterparts in nature. They are edible and differ from each other in appearance.
- Late or ordinary - the most common variety. Prefers to grow among coniferous trees, in sandy meadows and along the road. The hat is up to 10 cm in diameter, hemispherical and flat in shape. The red-brown cap is shiny, covered with a slimy film that is easily removed for cleaning. The tubular layer is covered by a dense film, which, as the mushroom ages, turns into a ring and descends to the stem.
- Red oiler – the mushroom has a small height, a dense fibrous stalk and a reddish-red cap with a shiny, slimy surface. Prefers to grow under larch and other conifers. The time to collect red butterflies coincides with the flowering of pine trees. The second layer appears simultaneously with the linden flowers. It grows in groups, so harvesting is quick and convenient.
- Cedar – prefers to grow next to five-coniferous pine. The hat with a diameter of 10 cm is painted burgundy. In rainy weather it becomes covered with mucus, and when dry it becomes waxy and fibrous. The pulp is fleshy, with a fruity-almond aroma and a sour taste. This species is often found in Siberia and the Far East, in coniferous and cedar groves.
- Unringed – the species has a light lemon cylindrical leg and a hemispherical red-brown cap with a diameter of up to 12 cm. The light yellow flesh is dense, fleshy, fibrous, and does not change color when cut.The unringed species has a pleasant taste and smell; overgrown specimens have an unexpressed taste and an unpleasant, sour smell.
How to cook granular butter
The grainy type has good taste and aroma. Therefore, it is used stewed, fried, pickled and salted.
Salty boletus
A dish prepared according to this recipe is ideal with boiled or fried potatoes.
For preparation you will need:
- mushrooms – 1 kg;
- sugar – 2 tbsp. l.;
- salt – 40 g;
- allspice, bay leaf, cloves - to taste.
Preparation:
- Mushrooms are washed and cleared of film.
- Place in a saucepan, add water and boil for 20-30 minutes.
- Add salt, sugar and spices and cook for another 5 minutes.
- The mushrooms are placed in sterile jars and filled with salt brine.
- After cooling, remove to a cool room.
Marinated granular boletus
Marinated mushrooms are an ideal appetizer and go well with potatoes and meat dishes. Small specimens are suitable for this recipe.
Required ingredients:
- boiled mushrooms – 4 kg;
- sugar and salt - 1 tsp each;
- spices - to taste;
- vinegar - 3 tsp.
Preparation of granular butter:
- Boil water in a saucepan and add all ingredients except butter.
- Vinegar is added at the end of cooking.
- Mushrooms are placed in sterile jars and filled with hot brine.
- The jars are closed and left at room temperature until completely cooled.
Conclusion
Granular boletus are tasty and aromatic mushrooms that appear in Russian forests from the first half of June to mid-September. Due to their high protein content, vitamins and microelements, they are often prepared for the winter and consumed stewed and fried.Mushrooms are considered heavy food, so people with gastrointestinal diseases are not recommended to eat them.
