Butterfish edible with photo and description

The butterdish mushroom got its name because of its oily skin on the hat. It is advisable to remove this slippery and sticky film before cooking dishes from mushrooms. How easy it is to clean butterflies, read below. Otherwise, it is an ordinary, classic-shaped mushroom, with a spongy hat. It can grow up to a maximum of 12-15 cm, but the most delicious specimens are small. It is at the beginning of their growth that butterflies are dense, clean, with a light leg and light yellow flesh. And the film on the top of the mushroom is very sticky and slippery at the same time. As the fungus grows, it winds and coarsens.

Common types of oil

Here we will consider the varieties of these mushrooms, clarify which of them are edible and which are not. We will give a description and the main distinguishing features of different species. Let's show in the photo what a real oiler looks like.

Edible boletus, photo

Oiler ordinary, description

Its other names for oil cans are yellow, late, autumn or real. This fungus has a convex brownish-purple, brown-chocolate, red-brown or yellow-brown cap, covered with a slimy skin, which is easily removed. A cap with a diameter of 4 to 12 cm. The tubules attached to the stem are light yellow, and then lemon yellow, darkening with time. Spores are brown.

The leg of this butter dish is 5 to 11 cm high and 1.5 to 3 cm in diameter. There is a ring on it, which is formed when the coverlet is torn. Above the ring, the leg is white, and below it is brown-violet. The ring itself is white on top and purple on the bottom.

The common oiler grows from the end of July to the end of September, mainly in pine forests. There are no toxic twins.

Butter dish white

It grows in a small group from June to October, mainly under pines and cedars. With age, the shape of the cap changes: at the beginning it is convex, then it becomes flat or with a slightly concave middle. The cap diameter is from 5 to 12 cm. The skin on the cap is smooth, slimy, light yellow in color, with purple spots that appear over time. The leg is white-yellow at first, then darkens a little, 3-8 cm high. There should be no ring on the leg. The pulp of these oil is white in the middle and yellowish above the spores, not very expressive in smell and taste. It is best to harvest white butternuts when young, as this edible butter dish rots quickly with age.

Oil can granular

An edible mushroom that is found often and in large numbers among the thickets of young growth, on the edges, along forest roads. More often among pines, but often under spruces. Grows from June to November.

This mushroom has a cap with a diameter of 4-10 cm, the color and shape of which, like most butter, changes with age. The young butterflies have a convex, reddish hat, while the old ones have a pillow-shaped, yellow-orange. Shurka is dry, shiny, but becomes slimy in wet weather. It is easy to separate from the pulp. This edible granular butter dish is characterized by a light yellow stem with dark yellow, brown or brownish spots. Its height is from 4 to 8 cm, diameter - 1-1.5 cm, shape - cylindrical. Often, at the top of the leg, droplets of whitish liquid are seen, secreted by the pores, which, when dried, form an uneven surface and brown dots. There is no ring on the leg.

The flesh of the mushroom is yellowish, with a pleasant smell and nutty taste. It is interesting that these edible butternuts do not darken on the cut. Spore powder is yellow-brown.

Butter dish yellow-brown

Other names for this fungus are motley butterdish, swamp moss, sandy moss, swamp, moss. It grows in several pieces or not very large groups in pine forests, often together with heather.

This butter dish has a hat from 5 to 14 cm in diameter. On a young mushroom, it is semicircular, but then becomes cushion-shaped. Usually, the color of the cap in young people is oiled olive, and in adults it is yellow with brown, orange, reddish hues. The oil can's skin is difficult to peel off. Its surface is not mucous (as in others), in young mushrooms it cracks into small scales. Initially, the surface of the cap is woolly, and as it grows, it becomes finely scaly.

The leg is cylindrical, 1.5-2 cm in diameter and 3-10 cm high. The butterdish flesh is light yellow, turns blue on the cut, this is normal. The cut on the leg acquires the same shade.

If the mushroom is broken, then you will feel a metallic or coniferous smell.

Yellow-brown butter dish is very good in pickled form.

Conditionally edible oil

Such mushrooms include, for example, larch butterdish, gray butterdish, goat and yellowish butterdish, while others consider all these mushrooms to be edible. Let us clarify that these mushrooms can be eaten, but they must first be subjected to thermal or other additional processing.

Larch butter dish, description

This oiler often grows in symbiosis with larch, but it can also be located quite far from the trees.

The mushroom cap of this species is bright yellow or bright orange, 3-15 cm in diameter, at first strongly convex and cone-shaped, and with growth becomes flat and cushion-shaped.

Leg oiler 4-10 cm high, often mesh, the same color as the hat, which has a light slimy ring that quickly disappears.

The flesh of the oiler is dense, yellow in color, darkening on the cut. The smell and taste of this mushroom are pleasant. The pores are thin, lemon-yellow, darkening with time.

Mullein mushroom

Other names are lattice, goat, cow mushroom. This mushroom grows under pine trees in damp forests and swamps, often next to a yellow-brown butter dish. Mullein time is from July to November, these mushrooms are found singly or in groups.

This is an orange-brown or rusty-brown mushroom, not very large in size and with a sour taste. The hat is typical for butterflies - at first convex, then pillow-shaped, with a diameter of 3-11 cm. The skin is mucous, smooth, shiny, easily separated from the pulp.

Leg 3-10 cm high and up to 2 cm thick. From under the hat it is sometimes imperceptible, since it is the same color as the top. There are no toe rings. The flesh of the cow fungus is elastic, yellowish with a brown tint. The flesh of the leg may be red-brown in color.

This edible variety of butter is great for pickling.

False butterflies: photo and description

Often, some types of oil are confused with pepper mushroom.

Butter dish pepper

Other names - pepper moss, perchak. Unlike oil, pepper fungus belongs to the genus Chalciporus. False butterflies grow from June to October, usually in small groups or individually.

Some experts consider this mushroom to be inedible, others consider it edible, but recommend eating in small quantities. Unlike edible butternuts, this mushroom has a peppery-burning taste. It is used in the cuisines of different countries to add flavor and piquancy to dishes. With prolonged heat treatment, as well as drying, the peppery taste of the mushroom disappears.

Mushroom perchak small size. Its cap has a diameter of up to 5 cm, it is convex, smooth, shiny. The height of the leg is 4-6 cm, with a thickness of 0.3-1 cm. It is slender, tapering downwards. The color of the pepper butter dish is light brown or brown, but the flesh of the leg is yellow, slightly reddening when cut.

We would like to note that real butterfish always have a spongy structure from the bottom of the cap.

Photo oil

edible butterflies

Cooking oil, recipes

Oils can be boiled, fried, stewed, baked, and soups can be made from them. Mushrooms do not cook for long - 15-20 minutes. Various spices and vegetables can be added to them.

You can harvest oil for the winter: salt, pickle, freeze, dry.

Drying oil is inconvenient only because the fungus becomes thin and brittle. But the dried parts can be ground in a blender and get a fragrant mushroom powder that can be stored for a long time.

You can cook butter mushrooms with the skin, but it becomes tough and gives off bitterness. When cooking, the color of the pulp oil, as a rule, does not change.

How to clean oils

Before you start cooking butternuts, their hats should be cleaned of sticky mucous skin. Do not wash butternuts before processing! The sticky caps will start sticking to your hands and the cleaning process will be long and difficult.

Try this way to easily remove the skin from the butter dish: clean the mushroom cap of debris, cut it vertically to the skin into two parts, separate the halves of the cap in different directions and quickly pull the sticky film - usually it will be removed completely.

You can simply pick up the edge of the film with a knife and carefully remove it. In any case, it is easier to clean the butternuts faster on dry mushrooms.

Oil cleaning with boiling water

This can be done in two ways:

Boil water in a medium sized saucepan. Throw mushrooms into it for half a minute and then drain into a colander. After this procedure, the skin with the mushroom is easily removed;
Pour water into a saucepan and wait for it to boil. Put the mushrooms in a colander. Hold the mushrooms in a colander over boiling water for half a minute. No need to lower them into the water - just hold them over the steam. The film will be removed with a knife quickly and easily.

Butter should not be soaked for a long time, as they absorb water very much. Rinse the oil should be under running water, placing them in a colander.

Butterfish fried with sour cream

oily - 2 kg;
sour cream - 200 g;
butter - 50 g;
onions - 5 heads;
salt;
garlic cloves - 3 pcs.;
nutmeg - a pinch.

Pre-boiled mushrooms cut into pieces and put in a hot frying pan with oil. Frying oil lasts 15 minutes, then you need to add diced onion, mix and fry for another 10 minutes. Salt, add diced garlic and add nutmeg, simmer for 10 minutes.

Pour in sour cream, stir well and simmer over medium heat for 15 minutes. If you do not like a large amount of sauce, then take 2 times less sour cream.

How to cook butternut fried with onions and sour cream, you now know, now it remains only to try.

Soup with butter

Mushroom soup from fresh butter with potatoes

Water - 2.5 l;
Fresh boletus - 400 grams;
Potato tubers - 700 grams;
Onion - 1 small head;
Fresh greens;
Salt, pepper, bay leaf.

The recipe for fresh butter soup includes pre-boiling the fruiting bodies in the above way. I must say that for young mushrooms this process is not considered mandatory.

soup cooking. We lower the prepared mushrooms into a saucepan with water and put on medium heat, cook for 20 minutes. In the meantime, peel and wash the potatoes, cut into small cubes. We also clean the onion and cut it as small as possible.

After 20 minutes, send the potatoes to the pan and salt to the desired taste. 10 minutes before readiness, we send onions to mushrooms and potatoes. Season the almost ready soup with a mixture of ground peppers and throw in a few leaves of parsley.

Remove from the stove and let it brew for 40 minutes. Serve on the table, decorating each serving with chopped herbs. Sour cream will be a very tasty addition to this dish.

It must be said that the recipe for fresh butter mushroom soup is very much appreciated among those who are on a diet, fast, or for some reason do not eat animal products.

Freeze butter for the winter

Mushrooms can be frozen with preliminary heat treatment and fresh. The second method is preferable, as it allows you to preserve the natural look and aroma of oil. Yes, and you can cook any dish from such mushrooms. In the first case, this refers to the freezing of already boiled and fried mushrooms, but, accordingly, the variation of dishes prepared from them decreases.

In any case, the skin must be removed from the mushrooms before freezing. Small mushrooms are frozen whole, large ones are cut into “convenient” pieces.

pickled butter recipe

Pickling butterfish is easy, but you need to know some of the features of this process. Let's dwell on them. Small mushrooms should be marinated whole, cutting off only the lowest part of the stem, large mushrooms are cut into several parts. And most importantly, butternuts are pre-boiled in salted water with the addition of citric acid or vinegar. For large specimens, the boiling time is 25-30 minutes, and for small ones - 15-20 minutes.

Marinated Butter with Vinegar, Cinnamon and Clove

mushrooms - 2 kg;
water - 1 l;
vinegar - 100 g;
salt - 1 tbsp. l.;
sugar - 1.5 tbsp. l.;
allspice - 8 peas;
cinnamon - 1 tsp;
carnation - 8 branches;
bay leaf - 5 pcs.

Boil the mushrooms in salted water in advance, drain the liquid, let the mushrooms cool and cut into pieces. Dissolve sugar and salt in water, let it boil, throw in butter and boil for 15 minutes. Introduce all the spices, and together with the mushrooms, boil for 10 minutes over low heat. Remove the pan from the stove, let cool and distribute in sterilized jars along with the marinade.

Close with plastic lids and take out to a cool room or leave in the refrigerator. This method allows the workpiece to be stored for up to 6 months.
Salting oil with vinegar and garlic

oil - 1 kg;
garlic - 5 cloves;
vegetable oil - 4 tbsp. l.;
vinegar - 4 tbsp. l.;
white peppercorns - 5 pcs.;
black peppercorns - 10 pcs.;
bay leaf - 4 pcs.;
water - 500 ml;
sugar - 1 tbsp. l.;
salt - to taste;
turmeric - a pinch.

As mentioned earlier, mushrooms should be boiled in salted water, drained and cut into pieces. Make a marinade: combine water, sugar and salt in a saucepan, put on the stove and boil.

Put the mushrooms in boiling water, add vinegar, garlic and all the spices cut into small cubes, stir well and let it boil for 15 minutes. Pour in vegetable oil, boil for 5 minutes and remove from the stove.

Allow to cool completely, arrange in jars and pour over the marinade. Close with plastic lids and refrigerate.

Butter recipes for salting with vinegar and garlic have an unusual taste and are well suited for the role of a side dish.

Marinade for butter

How to cook a delicious butter mushroom marinade based on this list of ingredients?

3.5 kg of peeled and boiled oil;
2 tbsp. l. table salt;
5 st. l. acetic acid 9%;
3.5 st. l. Sahara;
1.5 liters of purified water;
2 g cinnamon (optional)
1-2 sprigs of cloves;
5-8 peas of allspice;
4 bay leaves.

We put the water on an intense fire and let it boil.

We send all the spices from the list of products (except vinegar), stir until the salt and sugar crystals are completely dissolved. After our marinade has boiled for about 5 minutes, pour vinegar into it and throw the mushrooms. You need to cook forest fruiting bodies until the marinade becomes transparent.

We evenly distribute the mushrooms over pre-prepared jars, roll them up or close them with tight nylon lids.

Calorie content of fresh butter

The calorie content of fresh oil is 19 kcal per 100 grams of product.

Oils also contain vitamins of groups B, A, C, PP, trace elements: zinc, copper, phosphorus, iodine, manganese, potassium, iron, as well as salts, monosaccharides and disaccharides.

Fresh oils contain proteins, fiber, carbohydrates, minerals and fats. Butter proteins are similar in properties to animal proteins, which are rich in valuable amino acids. Young mushrooms oil contain more proteins than old ones.