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The common oiler has excellent taste and appearance, making it extremely popular among lovers of “silent hunting.” There are quite a lot of their varieties. Some can be eaten, others are poisonous.
It is worth finding out what a real butterfly mushroom looks like, where it grows, how to distinguish it from false varieties, so that only edible, healthy, tasty gifts of the forest end up in the basket.
What do autumn boletus look like?
The common oiler shown in the photo also has other names - real, yellow, autumn, late.
Its name in Latin is Suillus luteus. The species is widespread and has a very characteristic appearance. Its most important distinguishing feature is the presence of a large ring, which is connected to the underside of the cap with a diameter of 3 cm to 14 cm. The hat is shaped like a hemisphere. Later it changes to flat or rounded-convex with a tubercle in the center. The edges are slightly raised. The surface is smooth, slightly undulating, and heavily covered with mucus. It is thanks to its oiliness that the mushroom got its name. Ukrainians call it maslyuk, Belarusians call it maslyak, the British call it “slippery Jack,” and the Czechs call it maslyak. In the description of the autumn oiler and in its photo it is clear that its skin has yellow, brown, gray-brown, chocolate, brown-olive shades. It separates easily from the pulp.
Description of the cap
Due to the size of the cap (up to 15 cm), the yellow oiler mushroom is classified as small or medium. Growing to its maximum size, the cap straightens a little and turns from wavy to cushion-shaped. The velvety film-ring gradually cracks into scales. The color of the common oiler depends on the species, growing conditions, lighting of the place, and type of forest.
A heminophore is a part of the fruiting body of a fungus that consists of a layer capable of producing more spores. In the common oiler it has a tubular appearance and a yellow color. The pores in the tubes are small and round in shape.As the tubes age, they become darker.
The whitish or yellowish flesh of some species may change color to red or blue at the point of cut. Its consistency is dense, but soft.
The common oiler has a slight pine smell or no smell at all. Mushrooms grow and age very quickly. Within a week, the flesh becomes flabby, dark, and is infested with worms. Young, newly emerged fruiting bodies can also be attacked.
Description of the leg
Judging by the description and photo, autumn boletus has a cylindrical stem. Its diameter reaches 3.5 cm, height - from 2 to 10 cm, color - whitish, while at the bottom it is somewhat darker and may coincide with the shade of the cap. The surface of the stalk becomes rough due to the solidifying white liquid released from the pores.
After breaking the film connecting the bottom of the mushroom with the cap, a dark ring remains on the stem of the common buttercup.
Is Yellow Butterfly Edible or Not?
Yellow butterdish belongs to the edible mushrooms of the second taste category. In its qualities it is close to white.
Before use, remove the skin from the cap. It can be consumed in different forms - salted, boiled, pickled, fried, since it is easily digested and absorbed by the body.
The taste of edible butterflies is liked not only by people, but also by parasites, which damage them, making them worm-like and unsuitable for humans.
Where and how does the late oiler grow?
The most common type of mushroom found in Russia, Ukraine, Belarus, northern Australia and Africa is the common oiler.He loves sandy soil and coniferous forests. In mixed varieties - it grows next to cedar or pine; you should not look for it on damp, swampy soils. A young spruce forest is the best place for butterweed to grow. They love sandy hillocks, well-lit lawns, where the height of trees does not exceed 10 m. It is difficult to detect them in a dense coniferous forest, since there is not enough light, and the composition of the needles negatively affects the mycelium. The first bright yellow butterdish can be found as early as June, but experienced mushroom pickers believe that the best ones come in late autumn. The most important thing is not to miss the “silent hunting” season.
In the Moscow region, territories known as “mushroom” areas are located in the north, west and east of the region. The optimal temperature for the mass appearance of the common oiler is about 16 ⁰C. A few days after rain or heavy dew, the fruiting bodies of the autumn oiler appear (photo).
When the temperature drops to -5 ⁰C, its appearance and growth stop, and when the soil freezes, it stops altogether. The autumn representative is preferable to the summer one, since in September-October the mushrooms are less affected by pests, their fruiting bodies are clean and elastic.
When can you collect autumn boletus?
The best time to collect common butterweed is from the end of August to mid-October. Their mycelium is not located deep in the ground, but is located only 15 cm from the soil surface. Therefore, the reward for mushroom pickers after a warm autumn rain is yellow boletus, which appears in whole families within 16 - 20 hours. You can collect a whole basket in one place. To achieve the required maturity, ordinary mushrooms will need no more than two days; an ordinary butterdish needs 7 - 9 hours.At this stage, real boletus looks very presentable, is valued for its appearance and size, and is used for pickling and salting.
But warm rain is not all the conditions under which mushrooms appear en masse. It is necessary that, in addition to moisture, there is enough sunlight. In the absence of any of the conditions, fruiting bodies may not appear.
If the mushroom picker managed to find the desired prey, then you shouldn’t go far. The mycelium of the common oiler is large, and all its “relatives” are nearby, you just have to look. You need to remember the place so that you can come again in a few days.
Doubles of a real oiler and their differences
Among the most common types of common butterweed are yellow-brown, granular, larch.
Yellow-brown
This species belongs to the edible category, has a brown, orange or olive-colored cap, which gradually becomes smooth from semicircular. The skin does not come off easily. The leg, up to 11 cm high, is thick, smooth, orange or yellow.
Can be used in any form.
Grainy
The species is an edible species and has a brown or yellow cap with a slightly convex or flat shape. Its skin is oily to the touch and comes off easily. The stem does not have a ring, is dense, cylindrical in shape, and much lighter than the cap. Its height is about 8 cm.
Representatives of this species are eaten only if the skin of the cap is removed, which can be easily removed if placed in boiling water for a few minutes.
Larch
The species is edible, subject to preliminary boiling and removal of the skin.
The mushroom cap is small, yellow, brown or brown in color, has a convex shape, and its diameter is 3 cm.
The height of the leg in the form of a cylinder or club reaches 13 cm. It has a lemon-colored ring. The tubular layer contains yellow pores that darken when pressed.
Among the inedible varieties are Siberian and pepper (false). Their main difference from an ordinary butterdish is that at the break the color of the pulp changes, their cap is darker, and the spongy layer is red.
Siberian
The species is considered inedible, but non-toxic. Can be used for food without skin and after boiling.
The mushroom cap is yellow and convex. The flesh darkens when cut. The leg is yellow or gray, granular, up to 8 cm long.
Peppery
A very bitter mushroom that can spoil the taste of others if it gets into the same pan with them.
Its cap is light brown, shiny, convex, up to 7 cm in diameter. The tubes are brown, the stem of this oiler is thinner than that of an ordinary one.
How to prepare ordinary boletus
Judging by the photo and description of yellow butter, pickled or salted, this dish can be called a delicacy. After processing, they retain their structure, shape, color, and have a unique taste.
Butterfly soup has a mushroom aroma and delicate taste.
Many people prefer them fried; the dish turns out very fragrant and rich.
To prepare for the winter, you can freeze it after boiling and store it in the freezer at a temperature not exceeding -18 ⁰C or dry it.
Conclusion
The common oiler is a wonderful gift of nature, which is not only pleasant to eat, but also interesting to collect.When going into the forest, you should clearly understand the difference between poisonous mushrooms and edible ones, so that in the excitement of a “quiet hunt” false boletus mushrooms, which are dangerous to humans, do not end up in the basket.
