Oyster mushroom: characteristics, description and delicious recipes


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.

Description, description and photo oiler

The oiler looks very attractive. INAlmost fifty different species of these fungi are isolated, a significant part of which are edible.

View nameLatinHat FeaturesLeg DescriptionPulp Characterization
Oiler BelliniSuillus belliniiThe surface is smooth, white or brown. Hemispherical or convex flattenedShortened and powerful, whitish yellow, thinner at the base, without a ringDelicate, whitish, strong aroma and pleasant taste.
Butterdish marshSuillus flavidusDirty yellow, semicircular, with an adhesive surfaceThin, dense, with a ring, yellowishDense, light yellow, blushes at the cut
Butterdish summerSuillus granulatusRound-convex or flattened, with a smooth and mucous tan surfaceDense, ringless, smooth, yellowish-whitish colorationFleshy and tender, elastic, yellowing, aromatic
Autumn grease fittingSuillus luteusHemispherical, plano-convex or flat, with a smooth mucous brown surfaceWith longitudinal fibrillation, white or yellowish, with a membranous ringSoft and juicy, whitish or yellowish.
Butterdish paleSuillus placidusConvex or flattened, whitish or dull olive, with a smooth and slightly mucous surfaceCylindrical, relatively dense, without ringDense, white or yellowish staining, blushing on cut

Distribution area

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.

Inedible double mushrooms: similar and false butterflies

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 nameLatinHat FeaturesLeg DescriptionPulp Characterization
Grease fitting graySuillus aeruginascensAdhesive, smooth or with fiber and small scales, grayish yellowThick yellowish gray with a ringRelatively dense, whitish, bluish on cut
Oil canSuillus piperatusRound-convex or flat, smooth, slightly sticky, light brown or red-brownCylindrical, may be curved, narrowing at the bottomLoose, yellowish, blushing on a scrap, with a pronounced pepper taste
Oilcan larchSuillus elegansPillow-convex or flat-spread, sticky, smooth, slimy, golden brownClub-shaped, with a yellowish ring and a granular mesh surfaceLemon yellow or light yellow, with pronounced fiber
Grease fittingSuillus bovinusConvex or flat, smooth and sticky, reddish brownCylindrical with narrowing at the base, without ringDense, elastic, rubbery type, pale yellow

Useful properties and nutritional value

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:

  • 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.

Maslyata: features of the collection

Cooking methods, how to cook step by step

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.

Butter soup

Ingredients for cooking:

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

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.

Mushroom zrazy

Ingredients for cooking:

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

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.

How to cook butter

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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