What is the difference between butterflies and false butterflies. How quickly they should turn blue when cut. Oiler real or yellow-brown - description of the species

Mushrooms are a special kingdom in which the properties of both an animal and flora. Among these representatives there are those that can, and even need to be eaten, because they have a beneficial effect on human health. But there are mushrooms that are poisonous to living beings. There are specific species that are described in manuals for mushroom pickers in order to warn of danger. But there are other, so-called twin mushrooms. Such representatives are a very similar variation of an edible mushroom, but they are not. This is where the danger lies.

In order not to confuse real mushroom with his doppelganger, you need to be good at mushrooms. Many representatives of this kingdom have their counterparts, including butterflies.

Butterheads and their types

In order to distinguish a double from the original mushroom, you need to know exactly what real butterfish look like. Butterflies are so called for a reason, but due to the fact that their hat is, as it were, covered with mucus, which distinguishes this mushroom from others. Immediately under the hat there is a growth that looks like a ring. Butterflies are very common representatives of their kind and species diversity there are up to fifty variations.

The most common is an ordinary butter dish. Less commonly, you can see mushrooms such as: white, cedar, Siberian boletus. It is extremely rare to find marsh representatives of the species.

Externally, the oiler is represented by a hat and a leg. The shape of the upper part of the mushroom is semicircular. From above, it is almost flat, but there is a slight rise in the very center. As for the color, the most common option is brown, but there are also representatives with an olive-brown hat. The flesh of the mushroom is close to yellow in color. It is fleshy and juicy in texture. The skin of the cap is easily removed, separating from the pulp. The tubular layer also has a yellow tint, and it grows together with the leg. And the leg of the mushroom grows a little more than ten centimeters in height, in shape it resembles a cylinder. It is darker below than above.

In order to understand what kind of mushroom is in front of us, you need to know exactly where the butterflies grow, what places are characteristic of them. Ordinary Representatives most often settled in the territory of deciduous forests or in a pine forest. This mushroom can also be seen in planting, where heather and cereals grow. The most suitable soil for these mushrooms is sand and lime. Butterflies grow in families, which makes their collection very pleasant and convenient. They do not like a strong shadow, therefore they can not be looked for in deep thickets. Soils with good drainage are most favorable for mushroom growth. What is typical for representatives of this class is that they get along with other mushrooms without any problems. You can easily meet them growing in the neighborhood of chanterelles, porcini mushrooms and russula.

Butter mushrooms are very productive mushrooms, as soon as June comes to an end, you can start collecting them. The period of active growth and development of mushrooms goes up to the first frosts. For an inexperienced mushroom picker, it is worth saying that mushrooms whose hat has grown more than four centimeters are already considered unsuitable, as they are already starting to dry out. In order for the butter dish to have best qualities, it should be fresh and still young, and in such mushrooms the cap does not have time to exceed the size of four centimeters. However, it is these mushrooms that can be found only a couple of times during the summer.

Experienced mushroom pickers know that butter mushrooms grow in two waves, as it were. The first refers to the time when rye begins to ear. Mushrooms of this period are called spikelets, this porcini and oiler. It is very important to note the time of their appearance, as they end their life very quickly. life cycle and disappear again.

False butterflies

After we have extensively examined the representatives of the oil species, we can talk about how to distinguish them from twins. False mushrooms, and this is exactly what the twins are called, in terms of external indicators, they are very similar to the oil themselves. False oily photos, which once again confirms this to us, speaks of the similarity of these mushrooms. A very pleasant fact is that it is not so difficult to distinguish real from pseudo mushrooms, you just have to look at them more closely.

Looking at the false mushroom, you can see that its hat has a different shade, it clearly shows the presence of purple pigment. The inside of the hat is also different in color. If in a real mushroom it has a gently yellow tint, then in a false one it is bright. Another feature of the double is the lower part of the cap, in structure, which is represented by plates.

You shouldn't think that false oiler does not have a ring under the cap, due to which it can be accurately identified. This form has a ring, but its shade is different from the original. An edible mushroom has a ring with a purple tint, but in a double it can be white or light purple. It is located a little differently, hanging on the leg, due to which it dries much faster. A genuine mushroom does not have such transformations with a ring on a stem.

The pulp of the mushroom also gives out a snag, because in this case its color is red, its structure is spongy, in addition, at the place of the cut, the color changes over time. All these transformations do not occur in a real butter dish.

False butterflies can be simply inedible, or they can also be poisonous, so it is important to understand well so that your health does not suffer. Real mushrooms are eaten, and moreover, they are very tasty, which captivates many. Only one species has a specific taste, namely, a yellow-brown butter dish, in which the flesh becomes blue on the cut. In some countries, it was even classified as inedible, however, not poisonous.

False oilers, in turn, can simply be inedible, which include: Siberian, remarkable and pepper butterdish. It is these representatives that change the color of the pulp at the break, their hat is darker than that of the original representatives, and the spongy layer is colored red.

As for poisonous oils, you can meet them not too often, but it is possible. Such a representative is a pepper butter dish, which is very similar to the usual representative of the species. As such, it cannot be called poisonous, because it has bitterness. Even despite such a negative quality, this mushroom is still harvested, but when cooking, it must be pre-cooked. If you boil it for fifteen minutes, then the bitterness will practically not be heard. This representative of the species is added to normal mushrooms and overcooked together.

Almost all false butterflies grow right next to their real counterparts. In order not to make a mistake, and not to collect a whole basket of pseudo oil, you need to carefully approach the choice of each mushroom that you come across. Of course, if you devote so much time to each fungus, then the collection process will be delayed, but you can find its own charms in this. After all, not all mushroom pickers go to the forest purely for the sake of getting food in the form of mushrooms. Most often it is a rush of the soul, a desire to retire and be in nature. And, based on this, it will not be so difficult to devote time to all the mushrooms that you come across. It is better to slowly bring home very few mushrooms, including butter, than to drag several containers of mushrooms that may not be suitable for consumption. Even if oil mushrooms are not such mushrooms, the false representatives of which can seriously threaten life, but there are other mushrooms, and the consequences of their use can be very diverse, even deplorable.

I would like to note that it is better to take mushroom picking to professionals so that the result is maximum and the risk is minimal. In the event that you are going to pick mushrooms for the first time, prepare well for the procedure, because this is very important.

How to distinguish false butterflies from edible ones?

Delicious boletus is easy to distinguish by a brown hat with an oily coating. But there are other mushrooms masquerading as them. You need to know what a false oiler looks like so as not to carry an extra load from the forest. Putting a double in the basket, you can later get a serious upset stomach.

Description of false oils

AT middle lane there are no really poisonous oils. This makes me happy! But the twins of real oil are practically inedible and can cause indigestion.

Source: Depositphotos

According to the description, false butterflies are easy to distinguish

Among the 50 varieties of oily beauties, there are 2 inedible species: yellow-brown and Siberian. They are not toxic, but completely tasteless. Such butternuts are outwardly similar to edible ones, their reverse side is tubular. The main difference: on a cut or a break, the flesh becomes bluish-purple.

Edible mushrooms are often confused with pepper mushrooms. They are reddish-brown, and the underside of the cap has a large cellular structure. Such mushrooms are not poisonous, but very bitter in taste. Although some mushroom pickers do not disdain them and boil them for 15 minutes before cooking to remove the bitter aftertaste.

Even more often, spruce moss is disguised as a butter dish. This fungus has a grayish or purple slimy cap. Its underside is not tubular, but lamellar, gray in color. Knowing these nuances, it is not difficult to visually distinguish the mushroom.

This is important, because after eating mokruha, a severe intestinal upset is possible.

All twins grow under the same conditions as edible gifts forests, mature at about the same time - in summer and autumn. And mushrooms prefer to settle in spruce, pine and mixed forests.

How to distinguish false and edible butterflies

The handsome butterdish has a dense leg, in a light skirt. The flesh is yellowish, the pores are almost invisible. The false butter dish also has a pale lilac skirt. But she does not clasp the leg, but, as it were, hangs on it.

The main differences between the edible butter dish:

- yellow underside of the cap with a slightly pronounced tubularity;

- brown sticky skin, practically without spots;

- light skirt on the leg;

- the lower part of the leg is slightly darker than the upper.

Most poisonous mushrooms There are spots on the hat. Edible butternuts also have strips of grass or small dents. This makes identification difficult. In order not to worry, it is better to take only young fungi with smooth caps. Pick mushrooms with a cap no larger than 4 cm in diameter.

If you are new to " silent hunting”, before going to the forest, familiarize yourself with the main features and descriptions of the edible and poisonous gifts of the forest. And remember the main rule of the mushroom picker: if in doubt - don't take it!

One of the most common mushrooms in the forests is boletus. They are among the first to please the eye of foresters, are concentrated in one place and are able to grow on almost any terrain, which makes their collection easy, fast and fun.

How do they look

There are about 50 varieties of oil, which combines main feature- a shiny, slippery oily hat. Thanks to her, the mushroom got its name: maslyuk or butterfish. Also among them hallmarks There is also a ring-skirt on a long leg.

The following are the most popular edible species butter:

Early or grainy oiler
late or ordinary
larch butter dish

However, experienced mushroom pickers also welcome other, less well-known, but delicious views sorts of oil: white, marsh, yellow-brown, American or gray.

Grainy early oiler

There are granular formations on the surface of the short leg of this butter dish and there is no skirt, so it is easy to distinguish it from its fellows.

Is different early mushroom somewhat flattened hat and orange, brown and brick-colored skin. It is a frequent guest in foresters' baskets, as it has a very pleasant taste.

late and ordinary

The butter dish of this can be seen also called autumn, yellow and real. It can be eaten, but with caution, as it can cause allergic reactions.

Late butternuts are distinguished by a convex glossy chocolate-colored hat with a purple tint and an average diameter of 10 cm. The flesh is dense, light in color, which does not change when cut.

The tubular layer does not exceed one and a half centimeters and has a color from white to yellow color depending on the age of the fungus. Small pores stand out with a noticeable lemon tint.

Specific for an ordinary butter dish and a ten-centimeter leg, dense, cylindrical and white-yellow.

Larch butter dish

Edible and butter dish, found only at the roots of larch, however, does not have a pronounced taste.

You can recognize this mushroom not only by neighbors with needles, but also by an intense yellow hat, a lemon or olive tubular layer and a slightly curved “pin” leg.

Where to find butterflies

Oilers prefer sunny forest edges among pines or sandy soils strewn with coniferous needles. Such unpretentiousness led to their widespread growth in Europe, Asia, America and Australia.

Often they prefer to be neighbors of white mushrooms, honey mushrooms, greenfinches and chanterelles. In places with abundant moss, lichen and blueberry thickets, mushrooms are not found.

Butter mushrooms are also famous for their “yield”, as they grow in families: several mushrooms in one place.

Shrovetide season

In the forests, you can find mature butterflies from mid-June to the end of October, although with the preserved warm temperature the collection period may extend for another month. However, the granular species in some regions is suitable for food since May.

What are butternuts rich in

Vitamins of groups A, C, B, PP, iodine, manganese, zinc, lecithin, iron, copper, phosphorus - all this is found in oils and is of great benefit to the human body.

So, butterdish is actively used as a dietary product, for the prevention of colds and flu, relieving headaches, normalizing metabolic processes, eliminating stress, and much more.

Choose edible

Even after looking at one photo of mushrooms from the genus oil, you can’t go wrong “at the exam” in the forest. However, you should be careful, as inedible or too tasteless mushrooms often come across under oily caps.

For example, a false butter dish will have a bad effect on health, which can be recognized by the lamellar bottom of the hat, a yellowing cut and a gray tint.

Also, do not put mushrooms in the basket, which turn blue after contact with a knife and have darkish hats.

Butter can be boiled and steamed, fried and salted, dried and baked. Some recommend not to salt them, others - to use mainly with potatoes, others - to pre-soak.

How to cook them is everyone’s business, and it’s better to solve it with fresh and fragrant boletus on the table.

Photo mushrooms oil

The butter dish looks very attractive. AT allocate almost fifty different types these mushrooms, most of which are edible.

species name	Latin	Hat Features	Description of the leg	Pulp characteristic
Butter dish Bellini	Suillus bellini	The surface is smooth, white or brown. Hemispherical or convex-flattened shape	Shortened and powerful, whitish-yellow, thinner at the base, without a ring	Delicate, whitish color, strong aroma and pleasant taste
Marsh butter dish	Suillus flavidus	Dirty yellow, semi-circular, with a sticky surface	Thin, dense, ringed, yellowish	Dense, light yellow, reddens on the cut
Summer butter dish	Suillus granulatus	Round-convex or flattened, with a smooth and mucous yellowish-brown surface	Dense, without ring, smooth, yellowish-whitish coloration	Fleshy and tender, elastic, yellowing, fragrant
Oiler autumn	Suillus luteus	Hemispherical, plano-convex or flat, with a smooth mucous brown surface	With longitudinal fibrous, white or yellowish, with membranous ring	Soft and juicy, whitish or yellowish in color
Butter dish pale	Suillus placidus	Convex or flattened, whitish or dull olive, with a smooth and slightly mucous surface	Cylindrical, relatively dense, without ring	Dense, white or yellowish coloration, blushing on the cut

Distribution area

Summer butterdish grows mainly under Scots pines and is widely distributed in Europe, the European part of Russia, Siberia and Far East. Very common in coniferous forests Moscow region, in glades and clearings. Can grow alone or large groups along the roads. Peak fruiting is from June to November.

Inedible species found in coniferous forests and also form mycorrhiza with pines. It is relatively rare to find inedible butterflies in spruce forests and mixed or deciduous forests. Such mushrooms grow singly or in very small groups. In conditions temperate climate the fruiting season begins in July and lasts until September-October.

There is no false oiler as a species. When collecting oil, it should be remembered that almost all twin mushrooms have a dry cap surface. Toxic and deadly poisonous species oils are not found.

species name	Latin	Hat Features	Description of the leg	Pulp characteristic
Oil can gray	Suillus aeruginascens	Sticky, smooth or with fibrous and small scales, grayish-yellow coloration	Dense, yellowish-gray, with a ring	Relatively dense, whitish, bluish on the cut
Butter dish pepper	Suillus piperatus	Round-convex or flat, smooth, slightly sticky, light brown or red-brown in color	Cylindrical, can be curved, tapered at the bottom	Loose, yellowish in color, blushing when broken, with a pronounced peppery taste
Larch butter dish	Suillus elegans	Cushion-convex or flat procumbent, sticky, smooth, mucous, golden brown	Club-shaped, with a yellowish ring and a granular-mesh surface	Lemon yellow or light yellow, with pronounced fibrous
Oil dish grate	Suillus bovinus	Convex or flat, smooth and sticky, reddish-brown in color	Cylindrical with tapering at the base, no ring	Dense, elastic, rubbery type, pale yellow

Useful properties and nutritional value

By palatability and nutritional value oil mushrooms are practically not inferior to noble porcini mushrooms, but they bear fruit so abundantly that in some regions of our country they can be collected from May until late autumn. By main nutritional qualities boletus belongs to the second category of mushrooms. In their composition:

water - 90%;
proteins - 4%;
fiber - 2%
carbohydrates - 1.5%;
fats - less than 1%;
minerals - 1.5%.

The pulp contains vitamins of groups B, A, C and PP, as well as phosphorus, copper, zinc, iodine, manganese, potassium and iron. 100 g of fresh oil contains about 17-19 kcal.

Oilers: features of the collection (video)

Cooking methods, how to cook step by step

Butters are one of the most popular edible mushrooms. Cooking soups and mushroom roasts is not difficult and takes a minimum amount of time. Young ones are recognized as the most delicious, from the caps of which it is required to remove the skin. Maslyata rarely act as a full-fledged and independent dish, but they can be stewed, boiled, fried, pickled, salted, added to salads and sauces, and dried.

Soup with butter

mushrooms - 0.3 kg;
onion turnip - medium head;
small carrots - 1 pc.;
stalk of celery;
three medium-sized potatoes;
olive oil for roasting;
black peppercorns, bay leaf and salt.

Chop and sauté the onion, carrot and celery. Boil chopped potatoes. Add chopped mushrooms with spices to the passerovka and fry lightly. Put everything in a saucepan with potatoes and cook over low heat for another 10-12 minutes. Serve with sour cream and fresh herbs.

Mushroom zrazy

Cooking Ingredients:

minced pork - 0.6 kg;
eggs - 4 pcs;
one potato;
0.25 kg butter, fried with onions;
vegetable oil;
salt and pepper to taste.

Chop the hard-boiled eggs and add to the fried mushrooms. Salt and pepper. Grate onion and potatoes and add a couple of raw eggs. Form a cake from minced potato and put the egg-mushroom filling in the middle. Form zrazy and fry them until cooked. Serve with garlic sauce and herbs.

How to cook butter (video)

Before preparing a mushroom dish, butternuts must be thoroughly cleaned and pre-boiled. It is important to remember that these mushrooms deteriorate quickly enough, so you need to process the oil as soon as possible.

From the middle of the summer months until approximately the end of September, in our forests you can find a huge number delicious mushrooms. Butter mushrooms are especially good, which not a single mushroom picker disdains. Unfortunately, an inexperienced collector may face one danger. The fact is that there are false butterflies, poisoning with which does not lead to anything good. But there are several reliable ways to distinguish these "werewolves" from Our article will tell you about them.

Appearance

Ordinary butterflies immediately catch the eye, as their shiny yellowish hats are hard to miss in the forest moss. Their peculiarity is that they grow in whole families. Did you find one oiler? Most likely, a dozen more lurked nearby!

But each mushroom you find must be carefully studied. Especially carefully you need to examine the color of the hat. All false butterflies differ from their edible "colleagues" in that their hats have a certain purple hue.

You can discover a lot of amazing things by simply turning the found mushroom upside down. If it is edible, then on the inside there will be a whitish film, under which that porous structure is hidden, which is so characteristic of good oils. But their dangerous relatives do not have this. All false butterflies have a lamellar structure reverse side hats, by which they are easy to distinguish!

In addition, the plates have a grayish color, which also betrays them to the eyes of an experienced mushroom picker. Real oilers have a hat in young age has a pleasant yellowish color, and its reverse surface (we recall once again that it must have a porous structure) is colored in exactly the same way.

Their "fake" relative should not be confused with the spruce moss fungus. It can often be found in appearance it somewhat resembles false butterflies. This little known mushroom has a grayish hat with a slimy coating, as well as a reverse side, which is distinguished by a lamellar structure. Surprisingly, it belongs to edible mushrooms, albeit not very common. But if you don't know exactly what's in front of you, don't take it!

What happens in case of poisoning

We have already noted more than once that a false oiler is dangerous if it is accidentally eaten. It contains quite dangerous and strong toxins which can cause serious harm to your health.

If you accidentally eat it, the first signs of poisoning will be nausea, accompanied by a severe headache and fever. If after eating a mushroom dish you feel something like this, you should consult a doctor at the same time!

Only one false butter dish mushroom, which accidentally got into a roast, can give you a lot of problems, or even send you straight to hospital bed. So we once again allow ourselves to remind you of the basic rule of the mushroom picker: if you're not sure, don't take it! From one mushroom your basket will not be empty, but you can save your life and health.