2024 Author: Gavin MacAdam | [email protected]. Last modified: 2023-12-16 13:38
Mushroom pickers appreciate boletus for its versatility in preparation, high yield, aroma and useful properties. Let's talk about the varieties of boletus, how to distinguish them from false mushrooms. Here are recipes for dishes and preparations for the winter
Description of the mushroom
The peculiar look of the butter dish makes it stand out among the many mushrooms. The main difference is the oily / slimy cap. There is a ring on the leg, from which a light skin departs, covering the lower part of the cap. On the cut, the flesh is yellowish, resembling butter. This is what became the derivative of the name, of which there are several: butter, butter, butter.
Boletus do not grow one at a time - only in families, which makes them attractive to mushroom pickers. Sizes are different, for example, the height can be 3 cm and 12, it all depends on the conditions. Fruiting in waves, so you need to seize the moment.
If we talk about the benefits of butter, it has been proven that they remove toxins, increase potency, and bring relief from gout. They also tone up the immune system, give an analgesic effect for migraines, and enhance the work of the pancreas.
There are about 50 species in nature, but only three of them are the most common.
summer oil can
Summer butter dish
This species has a bright aromatic pulp. Prefers to grow in pine and ephedra. A mature mushroom has a long leg, 2 cm thick and about 10 cm high. There is no ring on the leg. The mucous skin of the cap can have a different color from yellow-brown to brownish tones.
Butter dish late
It is found mainly in pine forests and adjacent glades. The leg has a pronounced ring that divides it into two colors: the bottom is brown and the top is white. The hats are mostly brown, but there are shades of red and are large (12 cm).
late butter dish
Larch butter dish
Grows in open places near cedar plantings and larch. The cap is light with a yellowish or brown tint; it becomes flat in a mature mushroom. There is a creamy-beige sagging ring on the cylindrical leg, which disappears over time.
larch butter dish
False boletus
Like all mushrooms, boletus has poisonous counterparts, so you need to know the differences so as not to bring home false ones.
1. When you meet a mushroom-like mushroom, evaluate the color of the cap. The presence of purple tones is an indicator of a false brother. Hats should only be brownish brown or yellowish orange.
2. Doubts about the color can be dispelled by looking under the hat. In a noble oiler, the lower, porous side is covered with a white film and it is always densely tubular. The false one has lamellar.
3. Now we look at the leg and compare. If there is no membrane, solid color, there is a shade of violet, there is no yellow color on the fracture - do not take it, the mushroom is inedible.
false oil can
How to cook
Many dishes can be prepared from butter, and they are also perfectly frozen and dried. When boiled, they do not darken, they give an amazing aroma. In marinades, they acquire a beautiful appearance and pleasant structure, for which they are appreciated by gourmets.
All culinary activities begin with cleaning the bonnet. The adhesive film must be removed from it. Otherwise, it will flake off during boiling and spoil the appearance of the dish. After rinsing, the mushrooms are placed in a saucepan and brought to a boil. After a couple of minutes, they are drained and boiled in new water for 20 minutes. Now you have the starting material for any delicacy.
Butter soup
While the potato cubes are boiling, fry the mushrooms with carrots and onions. We put all this in a saucepan and cook for 15 minutes. You can add lavrushka and your favorite spices.
Pickled boletus
Put the pre-boiled mushrooms with citric acid in a saucepan and boil in new water, which will become a canning brine. To do this, add all the necessary ingredients: salt, bay leaf, allspice and black pepper. Several carnation buds are required.
The water should cover the mushrooms by 2-3 cm, cooking lasts about half an hour. Put lavrushka, a few peppercorns and cloves in the prepared jars. Put boiling mushrooms in jars, add essence and roll up. For half a liter, take a little less than half a teaspoon of the essence.
Freezing oil
For subsequent storage and processing, three freezing methods are used. That makes it possible to extend the period for further use by six months.
1. Freezing the boiled oil. Peeled mushrooms are cut and boiled for 20 minutes. It is better to salt the water. After cooling, drain through a colander, place tightly in bags / containers and send to the freezer.
2. Freezing fried butter. Boiled mushrooms are fried in oil. It is not recommended to add onions, as after defrosting they change their structure and become jelly-like. It is better to store in the freezer in plastic cans, milk cartons.
3. Freezing fresh mushrooms. This option is ideal for making soups - the broth becomes rich and aromatic. The film must be removed from the cap, the whole body is cleaned with a cloth from sand and needles. Large specimens are cut into pieces, into a bag and into a freezer. If you decide to wash, then you need a mandatory towel drying.
Now you know everything about boletus and you can safely go to the forest. If you're lucky, you will bring home only real, healthy and tasty mushrooms. There will be no problems with cooking either.
