Larch oiler. Central Russia Taste qualities of larch oil dish

Larch oil can(lat. Suillus grevillei) - a mushroom from the genus Buttercup (lat. Suillus). It grows with larch and has a cap of various shades of yellow or orange.

Description

Season July - September.

Recently, the growth period of larch butterfly has expanded significantly. The earliest known find is June 11, larch boletus is also found until the end of October (A. Terentyev www.chuhonka.ru)

Similar species

Other boletus growing under larch are much less common:

• Oil can gray ( Suillus aeruginascens) duller gray-brown color
• Oil can rusty red ( Suillus tridentinus) with dense fibrous scales on the cap, known in Western Siberia

Use

Edible, used in soups, fried, salted, pickled (pre-boiled for 10-15 minutes).

Literature

• Garibova L.V., Sidorova I.I. Mushrooms. Encyclopedia of Russian Nature.. - M.: 1997. - ISBN 5-87484-046-X
• Dermek A. Mushrooms. - Bratislava: 1989.
• Grunert G. Mushrooms / trans. with him. - M.: “Astrel”, “AST”, 2001. - P. 220. - (Guide to nature). - ISBN 5-17-006175-7

Notes

Links

• Images of fruiting bodies - Internet search results

Wikimedia Foundation. 2010.

See what “Larch oil dish” is in other dictionaries:

Larch oiler, blue- (see Table IV) Grows in large groups from July to September in larch forests, in young plantings. The cap is from 4 to 13 cm, convex or flat with flakes, slimy, yellowish gray with a purple tint. The flesh is white, turns blue when cut,... ... Mushroom picker's encyclopedia

Oiler gray, larch blue- Suillus aeruginascens (Seer.) Soell (Boletus viscidus Fr.) see also Genus of oiler, oiler Suillus S.F.Gray (Ixocomus Quel.) Gray oiler, larch blue S. aeruginascens (Seer.) Soell (Boletus viscidus Fr.) Cap 4 8 cm (up to 13… … Mushrooms of Russia. Directory

Larch oiler- Suillus grevelley (Klotsch) Stag. (Boletus elegans Fr.) see also Genus of oiler, oiler Suillus S.F.Gray (Ixocomus Quel.) Larch oiler S. grevelley (Klotsch) Stag. (Boletus elegans Fr.) Cap 3 10 (up to 14 cm) cm in diameter, ... ... Mushrooms of Russia. Directory

Real oiler (ordinary, late, yellow)- (see Table IV) Grows in groups from June to October, prefers pine forests, forest edges, roadsides, sunny places. The cap is from 3 to 13 cm, hemispherical, later flat, mucous, yellow-brown, sometimes brownish olive with purple... ... Mushroom picker's encyclopedia

Oiler grainy- (see Table IV) Grows in coniferous forests, more pine forests, in clearings, often in groups. The cap is up to 10 cm, rounded convex, slimy, yellowish-brown to brownish-brown. The pulp is yellowish and does not change color. The tubular layer is thin, initially light,... ... Mushroom picker's encyclopedia

Common oiler, true, late, yellow- Suillus luteus (Fr.) S.F.Gray see also Genus of oiler, oiler Suillus S.F.Gray (Ixocomus Quel.) Common oiler, true, late, yellow S. luteus (Fr.) S.F.Gray Cap 3 10 cm (up to 13 cm) in diameter, hemispherical, then rounded... ... Mushrooms of Russia. Directory

Oiler grainy- Suillus granulatos(Fr.) G.Kuntze see also Genus of oiler, oiler Suillus S.F.Gray (Ixocomus Quel.) Granular oiler S. granulatos(Fr.) G.Kuntze Cap 2 10 cm in diameter, rounded convex or flattened, smooth , mucous when drying... ... Mushrooms of Russia. Directory

Oiler yellow-brown- Suillus variegatus (Fr.) Kunze see also Genus of oiler, oiler Suillus S.F.Gray (Ixocomus Quel.) Yellow-brown oiler S. variegatus (Fr.) Kunze Cap 6 10 cm in diameter, convex, then flat, dark yellow, ocher brown, with fibrous... Mushrooms of Russia. Directory

Noun, number of synonyms: 1 mushroom (377) ASIS Dictionary of Synonyms. V.N. Trishin. 2013… Synonym dictionary

Larch oiler Larch oiler Scientific classification Kingdom: Mushrooms Department ... Wikipedia

The larch butterfly mushroom is found under larches. It can be found in pine forests mixed with larch and in deciduous forests. The greatest chance of stumbling upon this mushroom is in young plantings.

Features of growth

Larch oiler is not very common. It can grow either in groups or alone. Growth period is from June to the end of October.

hat

The diameter of the cap varies from 3 to 12 centimeters. It is quite fleshy, elastic, at first hemispherical or conical in shape, with age it becomes convex, and in old age - spread out, with tucked, and then straightened and even curved up edges. The shade of the cap can be very different - from yellow to orange. The skin is smooth, slightly sticky, shiny and easily separated from the cap. The pores at the bottom are small, with sharp edges, and secrete tiny droplets of milky sap, which forms a brownish coating when dried. Spore powder is olive-ocher in color.

Leg

The length of the leg is from 4 to 8 centimeters, thickness – up to 2 centimeters. The shape is cylindrical or slightly curved, compact. The leg is very hard to the touch. In the upper part it is fine-grained, yellow or reddish-brown in color. In places of cuts or damage, the leg is lemon yellow. There is no ring. The tubes are short, attached to the stalk or descending along it.

Pulp

The pulp is dense, yellowish in color, does not change color when broken, has a pleasant taste and delicate fruity aroma.

Helpful information

You can distinguish a larch oiler from a regular oiler by the color of the ring on the stem: in the first it is yellowish, and in the second it is whitish.

Courier delivery possible: in Moscow, St. Petersburg, Khabarovsk

Mycorrhizal substrate for coniferous plants (mycelium: larch oiler)

Description:

Oiler Larch

(Suillus grevillei)

Hat. 3-10 (15) cm in diameter, first kidney-shaped, then plano-convex, cushion-shaped or prostrate, sometimes with a wavy edge, sticky, bright yellow, golden yellow or orange-yellow gray-brown-yellow.

Leg. 5-8 (12) cm long and 1-2 (3) cm in diameter, cylindrical, sometimes curved, solid, weakly fibrous, with the remains of a hanging light membranous ring, which quickly disappears, leaving a trace. Above the ring it is smooth, yellow, below it is slimy, slippery, yellow-red-brown, and turns brown when touched.

Pulp. Soft, tender, fibrous yellow, lemon-yellow in the leg, becomes red-brown when cut, then turns brown.

Use. Delicious edible mushroom (2 categories), used fresh (in soups, fried), salted, pickled (boiled for about 10-15 minutes). Marinated boletus is a delicacy. Some mushroom pickers advise removing the sticky skin, but you can also cook with the skin. It does not produce any bitterness and has virtually no effect on the quality of the dish.

In natural conditions, coniferous plants grow well without human intervention and do well without fertilizing and the application of various chemical fertilizers. This fact is primarily due to the presence of numerous symbiotic relationships between mycorrhizal fungi and forest plants - a mutually beneficial cohabitation. For the most part, it is precisely this proximity to mushrooms that our coniferous pets growing in summer cottages and garden plots cannot boast of, which, as a consequence, leads to a deficiency of nutrients, starvation and an unhealthy appearance, and the careless use of artificial fertilizers not only does not save the situation , but often further aggravates the condition of the plants. Mycorrhizal substrate for coniferous plants is mycelium grown in laboratory conditions on the basis of natural organic material and mycelium of the mycorrhizal fungus common buttercup. A product that has no analogues, the originality of which lies in the breadth of effectiveness and versatility of application. As a result of the symbiotic relationship between the vital mycelium of the mycelium and the root system of the plant, which promotes the formation of mycorrhiza, the main value of the product is the combination of functions and qualities of natural BIO fertilizer, as well as planting material for growing mushrooms. The substrate contains the necessary nutrients for the full development and growth of plants, is enriched with macro- and microelements, the natural structure is close to the composition of natural forest soil, which gives the product another feature and versatility of use - making it not only an ideal nutrient soil, but also serves as a favorable environment for the existence of the fungus without loss of the genetic and generative functions of the mycelium. It is used for application into open ground for any types of coniferous crops grown in summer cottages and garden plots. The contents of the package (1 l) are enough to inoculate one coniferous plant up to 1 m high. When using a larger volume, the mycelium should be applied around the circumference of the plant, similar to the instructions.

Volume - 1 liter (the norm for one coniferous plant up to 1 meter high). Shelf life - 5 years.

Purpose:

It is used as planting material for growing mushrooms, as well as for application into open ground for any types of coniferous crops grown in summer cottages and household plots. The contents of the package (1 l) are enough to inoculate one coniferous plant up to 1 m high. When using a larger volume, the mycelium should be applied around the circumference of the plant, similar to the instructions.

Application:

IN AN OPEN AREA Planting of mycelium is carried out from March to October, in unfrozen heated soil. Near the selected plant, no further than two meters from the trunk, carefully, without damaging the root system, we dig out a small piece of soil with a volume of 2-3 liters of any shape, at least 30 cm deep (you can dig larger and deeper). The resulting depression and the excavated soil must be cleared of weeds, grass and other foreign vegetation, then the base of the already cleaned hole should be moistened with 1 liter of clean water. When the water is completely absorbed into the soil, we fill the resulting pit evenly with the substrate, without crushing or compacting it, after which we spray the mycelium superficially over the entire area with clean water with a volume of 200 ml using a sprayer. Then we cover the mycelium site with a previously removed layer of purified soil, lightly tamp it down and pour 2 liters of water from a watering can. In the first year after planting in dry, hot weather, care consists of superficially moistening the mycelium using a drip method. Over time, the mycelium grows, forming a mycorrhizal symbiosis with neighboring plants, grows and develops autonomously, as in natural conditions, and does not require watering or care.

Application rate:

• 1 liter - for a tree up to 1 meter high

Advantages:

Mycorrhizal symbiosis as a BIO fertilizer:

• 1. Promotes the formation, development and strengthening of a powerful root system
• 2. Provides the plant with balanced mineral nutrition and water
• 3. Normalizes and doses the intake of all necessary nutrients
• 4. Is the most powerful pump in providing plants with water
• 5. Increases the effectiveness of root nutrition by 15 times!!!
• 6. Releases antibiotics that suppress pathogenic organisms, promotes recovery from bacterial and fungal diseases
• 7. Increases resistance to diseases
• 8. Provides plant resistance to stress and drought
• 9. Increases survival rate during transplantation, which allows plants to be grown on poor technogenic soils
• 10. Helps increase the number of needles
• 11. Enhances the saturation, brightness and richness of the color of pine needles
• 12. Prevents yellowing of needles, eliminates chlorosis, increases photosynthesis activity
• 13. Eliminates chemical fertilizers

And the most important thing is a harvest of excellent butter on your site!

Edible

Larch butterfly (Sulltus grevillei) as the name suggests, it settles only under larches. In the European part of Russia, there are no deciduous forests in the wild and it grows only in artificially planted larch plantations. It grows from July to November. The boletus harvest is sometimes quite abundant, which often helps out when there is a lot of mushroom competition, for example, in the Moscow region.

The cap of the larch butterfly is lemon-yellow, orange-ochre-yellow, smooth, slimy. The skin on the cap is more difficult to remove than that of the yellow buttercup, which causes certain difficulties during culinary processing. The porous part of the cap is yellowish to brownish-yellowish in color; when pressed, brownish-pinkish spots appear. The leg is cylindrical, there is a ring at the top of the leg. Above the ring the color of the stem is lemon yellow, below the ring the color is much darker to yellow-brown. The flesh of the mushroom is yellow, which turns slightly brown over time when cut or broken. The pulp has a mild pleasant aroma and taste.

What can you cook with larch butter (food recipes)

Larch butterfly is a very tasty mushroom that is suitable for a wide variety of dishes.

Butter stewed for the winter

Deep-fried butter (for the winter)

Marinated boletus for the winter

You will find even more recipes for dishes with larch boletus in the “Recipes with Mushrooms” section of the site.

Photos of larch butterfly in nature

These strong mushrooms got their appetizing name for the oily shine of the cap - rosy and shiny, it really resembles a juicy, buttered, crispy pancake. Tube mushrooms belong to the Boletaceae family, and the noble one is their closest relative.

Types of butter

The boletus genus includes more than fifty species, which differ in appearance, places and terms of growth. Most of them are very tasty, suitable for a variety of dishes, and have high nutritional value.

Granular oiler (summer) (Suillus granulatus)

An elegant mushroom on a thin stalk appears at the beginning of summer and is quickly eaten by insects, it is very tasty. The cap is convex or flat, up to 20 cm in diameter, slippery in rainy weather, covered with mucus, and glossy in dry weather. The skin is light orange to brownish-reddish in color and can be easily removed. The leg is creamy yellow, up to 8 cm high, smooth, without a ring. A characteristic feature is the presence of granular nodules, as if the surface of the leg was sprinkled with semolina.

The tubes are white, with a yellowish-cream tint, which becomes darker with age; in young mushrooms, drops of milky-white liquid are released from the pores. The fleshy pulp is dense, elastic, white or yellowish, and does not darken at the break. The taste is sweet or with a sour aftertaste, the aroma is light and fruity.

The cap is round, mucous, first convex, then flat, with a tubular layer that gently descends onto the stalk. The skin is of different shades of yellow or orange, sometimes brownish-yellow or brownish-red. The leg is strong, cylindrical, up to 10 cm high, yellow or brown. There is a film on the bottom of the cap, which, falling off, forms a yellow membranous ring typical of this species.

The yellowish flesh is dense, juicy; in young specimens it does not darken when cut, but in older specimens it turns pink. The raw pulp has a fruity, apple-like taste and smell.

Late (true) oiler (Suillus luteus)

A wonderful quality mushroom – the best and most desirable of all types. The cap has a brown skin, hemispherical, then flat, slippery in rainy weather, up to 12 cm in diameter. The tubes are yellowish, later with an olive-green tint. The stem is up to 10 cm tall, tuberous, yellowish-white in color, with a membranous blanket covering the cap from below, under which the skin is brown. Later the blanket falls off, forming a filmy white ring.

Thick fleshy pulp - white with a yellowish tint and a light fruity aroma, does not darken when scrapped, the taste is pleasant. This type is very tasty in any dish, perfectly diversifies everyday meals and decorates the holiday table.

Shiny white mushrooms are quite rare; they can be found in pine and mixed forests. The cap is hemispherical, then prostrate or concave, up to 12 cm in diameter. The slippery skin is smooth, easily removed, milky white in color, yellowish at the edges. The tubes are first yellowish-white, then with an olive or brown tint; droplets of pink liquid are released from the pores.

The leg is smooth, sometimes curved, up to 9 cm high, white in color, with age it acquires a yellow tint and is covered with purple spots that merge into a lattice pattern. The ring is missing. The pulp is juicy, soft, white or cream in color; when broken, it usually does not change color, but can sometimes turn red. The taste is neutral, the aroma is weak, mushroom.

Yellowish oiler (marsh) (Suillus flavidus)

A small mushroom with a round, mucous cap, yellowish-green, swamp-colored in rainy weather, and orange in sunny weather. The diameter of the cap is up to 7 cm. The even stem is tight, up to 9 cm high, with an adhesive membranous ring of greenish color. The tubes are yellowish-brown, the flesh is creamy-yellow, turns red when broken, the taste is pleasant.

The fruit bodies are suitable for roasts and preparations, but before processing it is necessary to remove the skin, which has a laxative effect.

The convex cap reaches a diameter of 9 cm. The mucous skin is light gray, with a greenish or purple tint, and is easily removed. The tubes are white or slightly brownish, the stalk is dense, 7–9 cm high, with an expressive fibrous ring, which then disappears.

The pulp is watery, white or cream in color, yellow at the base, and when cut it acquires a greenish or brownish-bluish tint. The taste is neutral, the aroma is pleasant, mushroom.

A very tasty rare species that should be treated with care, trying to preserve the mycelium when collecting. The cap is first hemispherical, then cushion-shaped, with a convexity in the center, fibrous, up to 15 cm in diameter. The skin is brown-orange, oily in rainy or foggy weather, then waxy, matte.

A brown stalk with a thick base, covered with dark grains, up to 12 cm high. The tubular layer is orange-brown, sometimes with a greenish tint; a white liquid is released from the pores, which dries in the form of brown spots. The pulp is yellow-orange, with a fruity and nutty aroma, and tastes sour.

Places of distribution and time of collection

The excellent taste and fleshy, appetizing structure, as well as the fragrant sticky juice that secretes, attract many insects, and it can be difficult to collect entire fruiting bodies of these mushrooms. Therefore, you need to notice where they grow and get up early so that at dawn you have time to pick a whole basket. Connoisseurs especially value the autumn harvest, when insect activity is minimal.

Summer oiler grows in colonies in coniferous forests, forming mycorrhizae with different types of pine. This species is found from June to October on sandy soils, in sparse plantings and clearings, in open clearings and near roads.

Under slender larches of different species live larch boletus, it is with these trees that they form mycorrhiza and grow only where there is a root system of this species. Harvest from early summer until late autumn.

Late oiler grows in numerous groups under pine trees on sandy loam soils. It is found under fallen needles and among the grass in deciduous-coniferous forests. Most often it grows in open areas - near roads, and clearings in clearings and forest edges.

Among the swampy pine forests, on the hills, grow yellowish swamp boletus, they are collected in late summer and early autumn.

In sunny forests, pines and cedars grow cedar boletus, which most readily settle among young growth or in clearings. The first harvest coincides with the flowering of the pine, and fruiting lasts in waves until the beginning of autumn. The rare mushroom is carefully cut off, preserving the mycelium and sprinkling it with leaves.

Appears under the pines and larches oiler gray, most often forming mycorrhiza with larch. Fruiting bodies are collected from July to September-October.

Under cedars and pines, singly and in small groups of 3–5 specimens grow white boletus. The best harvests are harvested in late summer and early autumn.

False boletus and doubles

Tubular mushrooms are tasty, there are few inedible species among them, but due to inexperience, you can put in the basket the extremely poisonous and dangerous panther fly agaric or unsuitable for consumption Siberian and pepper boletus.

In coniferous forests, on sandy loam, from mid-summer until the end of autumn, the dangerous agaric mushroom, panther fly agaric, grows. The cap is slightly convex, up to 12 cm in diameter, brown-yellow in color, less often brown. The skin of the fly agaric is covered with mucus and a scattering of whitish warty growths, which are located in centric circles or chaotically. The leg is hollow, smooth, with a thin ring that quickly disappears. There is a tuberous thickening at the base.

The panther fly agaric has a sharp, unpleasant odor, and under the cap there are sparse white plates, while the butterfly has a pleasant fruity aroma and spongy tissue consisting of numerous tubes. So you can easily distinguish between these species and protect yourself from poisoning.

This inedible but non-toxic species grows in cedar forests, which can be mistaken for the delicious cedar buttercup, from which it differs in lighter color. It can be used for food after carefully removing the skin and pre-boiling for at least 20 minutes.

The cap is yellow-brown or brownish-olive, up to 10 cm in diameter, convex, then flattened. The skin is slippery, the flesh is yellow, and does not darken when broken. The leg is up to 8 cm, creamy yellow, sometimes sulphurous, with brown grain on the skin.

Throughout the warm season, these shiny light brown mushrooms grow in small groups under pine trees, and less often under spruce trees, successfully masquerading as summer and real species. The cap is convex, up to 7 cm in diameter, orange-brown or buffy, slippery in damp weather, glossy in dry weather. The tubes are brown, the stem is thin, smooth, up to 11 cm high, the same color as the cap, darker below.

Both the surface of the fruit body and the pulp are bitter, with a taste of hot pepper. One pepper mushroom, accidentally caught in a basket, can ruin a future dish or preparation with its bitterness.

Beneficial features

Low-calorie, tasty and healthy butter with a high content of proteins, vitamins, microelements and biologically active substances will serve as an excellent addition to the diet, an element of a healthy diet.

A significant amount of folic acid is found in the tissues, which is involved in hematopoietic processes. For the formation of red blood cells, iron is necessary, of which 100 g of fruiting bodies contains up to 1.3 mg. The content of ascorbic acid, which is a valuable substance for supporting the immune system and the functioning of the hematopoietic system, is about 12 mg per 100 g of edible part.

Due to the presence of these vitamins and iron, these mushrooms can be successfully consumed in people with a tendency to anemia and weakening of the body, as a useful product and means of prevention.

The tissues of the fungus contain the most important B vitamins - thiamine, riboflavin, pyridoxine, as well as valuable minerals - sodium, calcium, fluorine.

Also, mushrooms of this boletaceae family contain significant amounts of zinc and manganese, which have a beneficial effect on the reproductive system.

Traditional medicine widely uses antibacterial properties, observing the anti-inflammatory effect of various drugs from fruiting bodies and, especially, from the slippery skin.

Contraindications

The property of mushrooms, like a sponge, to accumulate minerals in their tissues can be dangerous. When collecting mushroom crops near busy highways or factories, an increased concentration of heavy metal salts - lead, rubidium and cesium - is observed in the tissues. Therefore, these mushrooms, like others, are collected in environmentally friendly areas.

Eating the oily, slippery skin is contraindicated for people suffering from metabolic disorders and a tendency to allergic reactions.

Mushroom dishes with minimal heat treatment - marinades and pickles - are useful for preserving vitamins. However, excess salt will adversely affect the health of hypertensive patients, and excess acids of marinades are contraindicated for gastritis with high acidity.

At the same time, with low acidity of gastric juice and dysfunction of the pancreas and gall bladder, the body will not be able to cope with the breakdown of mushrooms, which will lead to indigestion and digestive disorders.

These products should not be included in the diet of children, pregnant or lactating women.

Recipes for cooking dishes and preparations

Tasty and healthy boletus is loved not only by people, but also by numerous forest inhabitants. Therefore, the best harvest is harvested early in the morning, trying to get ahead of insects, and also in cool autumn weather.

The fruit bodies are thoroughly cleaned, discarding the wormy parts and removing the skin. To make it easier to remove, the mushrooms are dipped in lightly salted boiling water for 2-3 minutes, then quickly immersed in cold water, and placed on a sieve.

Marinated boletus

For the marinade, based on 3 kg of mushrooms, take 2 cups of 8% vinegar, 1 cup of water, 3 tablespoons of salt, 3 teaspoons of sugar, bay leaf and black peppercorns.

Peeled mushrooms are dipped in boiling marinade and boiled over low heat for 20 minutes. Packed in jars, poured with warm marinade, cooled and placed in the refrigerator. The product is ready for consumption after 30–35 days. Before serving, the product is washed, chopped onions are added, and seasoned with vegetable oil. This is a wonderful side dish for roast meat.

Mushrooms in oil

Pre-cleaned fruiting bodies are cut in half and placed in boiling water for 1–1.5 minutes, after which they are drained in a colander. After immersing them in jars, pour them with olive or refined sunflower oil, making sure that they are completely covered, cover with lids and place in a flat pan with cold water.

Bring the water to a boil and simmer over low heat for 25 minutes. The workpiece is cooled, heated again until the oil boils in the jars and sealed.

Butter in white wine

Bring the water to a boil, add a little salt and acidify with citric acid. Blanch the mushrooms for 5 minutes over low heat, strain and place in prepared jars. The resulting brine is diluted in half with white wine and poured on top, after which it is sterilized for 40 minutes. This delicious, aromatic and healthy snack is especially good with poultry and meat dishes.

Video about boletus mushrooms

An appetizing small butter dish is one of the best forest mushrooms, suitable for any dishes and preparations, widely distributed in regions with temperate climates. After a drizzling rain in summer or autumn, it’s worth rushing into the forest to the treasured clearings near a familiar larch tree or clearings in a pine forest to pick up a bucket of these shiny, healthy and tasty mushrooms.