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Favorite and revered by many mushroom pickers, the oily mushroom (Suillus) belongs to the genus of tubular edible mushrooms from the Boletaceae family. The characteristic oily surface of the cap gave the name to this delicious and nutritious mushroom. Other oleaginous mushrooms, similar to a butterdish, are distinguished by the absence of a sticky and mucous membrane that can be easily removed from the cap of the skin and ring, which remains from the bedspread.
The oiler looks very attractive. INAlmost fifty different species of these fungi are isolated, a significant part of which are edible.
| View name | Latin | Hat Features | Leg Description | Pulp Characterization |
| Oiler Bellini | Suillus bellinii | The surface is smooth, white or brown. Hemispherical or convex flattened | Shortened and powerful, whitish yellow, thinner at the base, without a ring | Delicate, whitish, strong aroma and pleasant taste. |
| Butterdish marsh | Suillus flavidus | Dirty yellow, semicircular, with an adhesive surface | Thin, dense, with a ring, yellowish | Dense, light yellow, blushes at the cut |
| Butterdish summer | Suillus granulatus | Round-convex or flattened, with a smooth and mucous tan surface | Dense, ringless, smooth, yellowish-whitish coloration | Fleshy and tender, elastic, yellowing, aromatic |
| Autumn grease fitting | Suillus luteus | Hemispherical, plano-convex or flat, with a smooth mucous brown surface | With longitudinal fibrillation, white or yellowish, with a membranous ring | Soft and juicy, whitish or yellowish. |
| Butterdish 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 staining, blushing on cut |
The summer oiler grows predominantly under ordinary pines and is widespread in Europe, the European part of Russia, Siberia and the Far East. It is very common in the coniferous forests of the Moscow Region, in clearings and clearings. It can grow singly or in large groups along the roads. Peak fruiting occurs in the period from June to November.
Inedible species are found in coniferous forests and form mycorrhiza with pine trees. It is relatively rare to find inedible oils in spruce forests and mixed or deciduous forests. Such mushrooms grow singly or in very small groups. In a temperate climate, the fruiting season begins in July and lasts until September-October.
False oiler as a species is absent. When collecting butter, it should be remembered that almost all double mushrooms have a dry bonnet surface. Toxic and deadly poisonous types of oils are not found.
| View name | Latin | Hat Features | Leg Description | Pulp Characterization |
| Grease fitting gray | Suillus aeruginascens | Adhesive, smooth or with fiber and small scales, grayish yellow | Thick yellowish gray with a ring | Relatively dense, whitish, bluish on cut |
| Oil can | Suillus piperatus | Round-convex or flat, smooth, slightly sticky, light brown or red-brown | Cylindrical, may be curved, narrowing at the bottom | Loose, yellowish, blushing on a scrap, with a pronounced pepper taste |
| Oilcan larch | Suillus elegans | Pillow-convex or flat-spread, sticky, smooth, slimy, golden brown | Club-shaped, with a yellowish ring and a granular mesh surface | Lemon yellow or light yellow, with pronounced fiber |
| Grease fitting | Suillus bovinus | Convex or flat, smooth and sticky, reddish brown | Cylindrical with narrowing at the base, without ring | Dense, elastic, rubbery type, pale yellow |
In terms of taste and nutritional value, oleagins are practically inferior to noble porcini mushrooms, but bear fruit so abundantly that in some regions of our country they can be harvested from May until late autumn. According to the main nutritional qualities of the oleagin belong to the second category of mushrooms. In their composition:
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.
Butterflies are one of the most popular edible mushrooms. Cooking soups and mushroom roast is not difficult and takes a minimum amount of time. The most delicious are the young pickled butter, from the caps of which you want to remove the skin. Oil mushrooms rarely act as a full-fledged and independent dish, but they can be stewed, boiled, fried, marinated, salted, added to salads and sauces and dried.
Ingredients for cooking:
Chop and pass onion, carrot and celery. Boil chopped potatoes. Add chopped mushrooms with spices to the sauté and lightly fry. Put everything in a pot of potatoes and simmer for another 10-12 minutes. Serve with sour cream and fresh herbs.
Ingredients for cooking:
Grind hard-boiled eggs and add to the fried mushrooms. Salt and pepper. Grate the onions and potatoes and add a couple of raw eggs. Form a tortilla from minced potato and put egg and mushroom filling in the middle. Form zrazy and fry them until cooked. Serve with garlic sauce and herbs.
Before preparing a mushroom dish, the oil must be thoroughly cleaned and subjected to preliminary boiling. It is important to remember that these mushrooms deteriorate quickly enough, so you need to process the oil in the shortest possible time.
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