Oilers

Mushrooms, common throughout our country, are boletus, known and loved by many. These are very tasty and nutritious mushrooms, which in addition have healing properties.

Butter or common butterdish, the Latin name of which sounds like Suillus luteus, is one of the species of the genus Suillus of the family of Oilers (Suillaceae) of the order Boletaceae (Boletaceae) of the class Agaricomycetes of the department of Basidiomycetes of the Kingdom of Mushrooms.

In various works on botany, there are such names for oil as: Boletus volvatus, Boletopsis lutea, Boletus luteus, Cricunopus luteus, Ixocomus luteus, Viscipellis luteus.

In Russian, an ordinary butter dish is called: late, real, yellow and autumn.

In addition, there are such local names for butterdish as: zheltyak, maslyuk, masleniki masleha.

An ordinary oiler looks like this:

1. A hat with a diameter of about 3-14 cm has a semicircular shape at first, and later a rounded-convex, flat-convex and flat shape. The surface of the caps is very smooth and slimy. They are found with skins of different shades of brown and yellow. Its structure is radial-fibrous. And it can be easily separated from the fungus.
2. The pulp is quite soft and juicy. It is painted in white and yellowish colors. And at the base it is painted in a rusty-brown tone.
3. Ring.Has brown color.
4. Legs. Reach three to eleven centimeters in height and 1-2.5 cm in width. This part of the mushrooms is continuous and longitudinally fibrous. Painted white.
5. The hymenophore is tubular. The pores are small rounded.
6. The spore imprint of oil is rusty yellow and light yellow.

The common butterdish grows in groups and is found in those forests where there are a lot of:

• pines;
• birch;
• oak.

They form mycorrhiza mainly with common pine, as well as with other coniferous pines. Butterhead loves:

1. Moderate cool climate.
2. Well-drained sandy soil.
3. Sun.
4. Glades, edges and near-road lands.
5. The northern hemisphere, however, is also found in the forests of the subtropics and tropics.

It also grows in a dark place, but does not tolerate wet soil, peat bogs and swamps at all.

It grows together with russula, greenfinches, chanterelles and porcini mushrooms.

On the territory of our country is found: in the north-west of the country, in the forests of the North Caucasus, in the Siberian forests and in the forests of the Far East.

The butterdish appears in June and grows until October. The optimum temperature for breeding oil is + 15- + 18 degrees Celsius. Mass fruiting occurs in September. At 5 degrees below zero, fruiting stops, and when the ground freezes by 2-3 cm, it no longer resumes.

In addition to the common butterdish, about 44 edible and inedible mushrooms belong to the genus butterdish. Here are the most common among them:

• Goat - Suillus bovines.

• Granular oiler - Suillus granulates.

• Larch oiler - Suillus grevillei.

• Variegated butterdish - Suillus variegatus.

The calorie content of 100 grams of pickled yellows is about 18 kilocalories.

Oils are 83.5% water, 2.4% protein, 0.7% fat, 0.5% carbohydrate, 1.2% fiber, and 0.5% ash. .

Oils are rich in proteins, fats, carbohydrates, vitamins and minerals, chitin, dietary fiber, fungal antibiotics, biologically active and resinous substances.

They include: vitamins A, C, groups B and PP, metals: iron, potassium, phosphorus, manganese, zinc, iodine, copper, salts and fatty and resinous compounds.

Yellow butterdish is characterized by such healing qualities as:

1. Bactericidal.
2. Painkiller.
3. Anti-inflammatory.
4. Antitumor.
5. Strengthens the walls of blood vessels.
6. Removing salt.

Ordinary oilers contain a huge amount of fiber, which are saturated with chitin. Such fiber interferes with the proper digestion of the body, and therefore is not recommended for violations of the digestive system.

• individual intolerance.
• acute diseases of the stomach and intestines;
• children's age up to 7 years.

If it is not possible to collect fresh butterflies in the forest or in your country house, you can buy them in the markets.In supermarkets, as a rule, you can buy pickled butter in glass jars. Before buying, it is necessary to inspect the contents of the can from all sides and read the inscription on the can.

Here are a few signs of quality pickled butter:

1. The jar itself and its contents must be cleaned of dirt and sand.
2. There must be a label on the bank and full information about the manufacturer.
3. Butterfly should be about the same size. The smaller the mushrooms, the tastier they are.
4. Oil, sugar, salt, vinegar and spices should be indicated in the composition of the product. No flavorings, no preservatives, no dyes should be.
5. The lid must be well sealed, otherwise the jar may contain substances hazardous to health.

Butter mushrooms are the most delicious edible mushrooms among the Boletovs. They are eaten boiled, fried, stewed, dried and canned. Soups, sauces, side dishes, salads, as well as fillings for pies, snacks, casseroles are prepared with them.

Required Ingredients:

1. Butter - 5-6 liters.
2. Water - 1 liter.
3. Dry dill seeds - a pinch.
4. Black pepper - 15 peas.
5. Bay leaves - 6 leaves.
6. Sugar - 2 teaspoons.
7. Dry citric acid - half a teaspoon.
8. Salt - 2 tablespoons.

Rinse thoroughly and scald the oil with boiling water. Put in a saucepan, and preferably in a cauldron, a little mushrooms. Pour water and a little oil into a bowl. In this case, the fire should be slow. Salt and add citric acid, bay leaves, dill seeds and pepper. Without ceasing to stir, add the rest of the oil. After the mushrooms run out, cook for 5-8 minutes. Then distribute among already sterilized jars. Screw on the lids and wrap the jars.

In this marinating recipe, oily mushrooms can be put both whole and cut into pieces, while the legs and hats can be marinated separately. For this you need:

1. 2 kg of oil cleaned from the ground and leaves, rinse thoroughly with water.
2. Remove the film from the mushroom caps with a knife.
3. Mix a large amount of water with salt.
4. Acidify water with citric acid or vinegar.
5. Boil mushrooms with this water.
6. After 15 minutes, remove the mushrooms from the heat and drain in a colander.
7. Slice 3-4 cloves of garlic.
8. Distribute mushrooms with garlic in sterilized jars.
9. Add 2 tablespoons of salt, 1 tablespoon of sugar, 3-5 black peppercorns, 2-3 cloves and other seasoning to taste in 500 ml of water.
10. Boil everything for 3-4 minutes.
11. Remove from heat and add 1.5 tablespoons of 9% vinegar.
12. Cool the marinade.
13. Pour the marinade into the jars to the top.
14. Close jars with capron lids.
15. Put in refrigerator.

1. Clean mushrooms from leaves, sand and dirt.
2. Remove the top film and rinse thoroughly with running water.
3. Cook butternut squash in lightly salted water for 15 minutes.
4. While the mushrooms are cooking, peel one onion, cut into small pieces and fry until golden brown in vegetable or butter.
5. In parallel, remove excess foam from the mushrooms.
6. Then drain the water and add the mushrooms to the onions.
7. Fry on low heat for another 15 minutes.

Fried mushrooms can be served with a potato side dish.

In winter, oilseeds are a very valuable source of nutrients and nutrients. Since they are one of the few mushrooms that can withstand any kind of processing and at the same time retain their beneficial qualities. In order to use butter in winter, they can either be frozen or salted.

In order to pickle butternuts, you need to collect small mushrooms, larger mushrooms are suitable for freezing.

1. Clean the oil from needles, leaves and dirt. Rinse thoroughly with water.
2. When salting butter, you can cut off the legs and remove the top film. Each hostess makes such a decision at her own taste and discretion.
3. Boil the mushrooms in lightly salted water for 20 minutes.
4. Remove the foam when it appears.
5. Then put them in a colander, rinse with cold water and leave for a while to drain the water.
6. Put a layer of salt on the bottom of the enamelware.
7. Lay a layer of oil caps down.
8. Put the bay leaves, dill, chopped garlic, pepper and sprinkle with salt again.
9. Repeat layers. Don't forget to add spices and salt.
10. When the oil runs out, cover with a plate and put something heavy on top so that the mushrooms release the juice.
11. If there is not enough brine, you can add some boiled salt water.
12. Leave the mushrooms for 24 hours at room temperature.
13. After that, distribute the salted mushrooms among the jars, fill to the top with brine and tighten the lids.
14. Salted butter dishes will be ready in a couple of weeks.

Oils are used to treat headaches, arachnoiditis, gout, arthritis, and arthrosis. They also help with rheumatism, osteochondrosis and sciatica. In addition, they are used in the treatment of varicose veins and thrombophlebitis.

They are used to prevent stroke and heart attack.

On the basis of butter, an alcohol tincture is prepared, which is a strong pain reliever. This tincture is able to remove salt from the body and eliminates all of the above diseases.

In order to prepare such a tincture, you need to take a liter jar, fill it to the top with butter hats and pour good vodka to the top. Then it is necessary to cork well and put in a dark place for two weeks. After this, the tincture must be filtered and squeezed mushrooms. Ready tincture should be kept in the refrigerator.

This tincture can be taken internally and externally. For internal use, take the tincture 1 teaspoon with chilled boiled water twice a day half an hour before meals. For external use, rub into sore spots.

With gout, in addition to the tincture, you need to use the mushrooms themselves. From them you can cook various dishes, while maintaining the healing properties of oil. Since the substance that affects patients with gout is not destroyed during heat treatment and salting.

Butterdish is grown both in industrial mushroom growing and in amateur. Cultivation in the first case is limited due to the lack of the necessary technology. In the second case, the cultivation of butter has been established for a long time and requires compliance with certain rules. An important and unconditional condition for growing butternuts is the presence of coniferous trees - pine, cedar, larch or spruce, depending on the type of butterdish. The age of trees should not exceed 15 years. Oil cans are grown, as a rule, with the help of mycelium. In this case, the mycelium itself is preliminarily prepared and the soil is prepared.

In addition, there is a very simple and easy way to grow oil can. To do this, you must first start a pine tree in the garden or in the garden. Then collect old mushrooms in the forest and “plant” them under a pine tree. Sometimes they need to be watered from a watering can, loosening and weeding is not necessary.Harvest should appear in the second year. You can collect half of the young butterflies, half must be left for breeding.

These mushrooms are called oil mushrooms because of the specific oily, slippery to the touch surface of the caps.

Fans of picking mushrooms know that butterflies appear only when the pine blossoms.