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Autumn is a favorite time for mushroom pickers. A wide variety of mushrooms for every taste appear in the forest. The type of mushroom depends on the place of growth. They are divided into edible and inedible, so as not to harm the body, it is necessary to collect only those specimens in which there is complete confidence. There are mushrooms that have medicinal properties; this category includes larch oil can. In order not to be mistaken when collecting, it is necessary to familiarize yourself with the description of the mushroom, know the places of growth, view photos and videos.
Detailed description of larch oiler
Larch oiler is a tubular mushroom of the Oily family, genus Oiler. Oiler got its name for growing under larch and other coniferous crops, especially in young growth. Mushrooms grow singly and in groups. The species has useful properties and is suitable for all processing methods. When collecting, it is better to give preference to young specimens, since old mushrooms are often wormy, they begin to get wet and lose their original shape.
You can also find a false oil can in the forest. It differs from edible in the following ways:
- the hat has a purple tint;
- light membranes are located under the cap;
- the leg is crowned with a purple-violet ring, which dries out over time and becomes invisible.
Description of the hat
Larch boletus grows up to 8 cm in height. The cap is smooth, fleshy, with a diameter of 2 to 12 cm. In young mushrooms, the shape of the cap is conical or hemispherical, with age it becomes convex, at the end it completely straightens and begins to bend around the edges. The cap is covered with a shiny mucous film, which can be easily removed during cleaning. The color depends on the place of growth and can be bright or dark yellow, brown and with a brown tint.
Lemon pulp is dense, juicy, fibrous, has a pleasant taste and fruity aroma. If you look at the cap from below, you can see numerous, small pores with pointed edges. When pressed, milky juice is released, which, when dried, forms a brown bloom. Under the skin, the flesh is brown in color, on the cut it becomes pink, then begins to turn brown and becomes brown-red. In young specimens, the flesh on the cut does not change color.
Leg description
The leg is fleshy and dense, from 4 to 12 cm long, 4 cm in diameter. The shape is cylindrical, clavate or curved. The upper part of the leg is colored light yellow, the lower is dark brown. In young specimens, the lower part of the cap is covered with a snow-white film, which, with the age of the fungus, turns into a light yellow ring descending to the stem. On the cut, the flesh of the leg is colored light lemon.
Are the boletus growing under the larch edible
Larch oiler belongs to category 2 edible mushrooms.They can be stewed, boiled, fried, and canned for the winter.
100 g of the product contains B vitamins, fatty acids, amino acids, fiber and lecithin. The mushroom is low-calorie, contains about 20 kcal, so oil cans can be eaten by people watching their figure. Larch oil can has medicinal properties. The benefits of larch oil can:
- The resin contained in mushrooms relieves headaches and removes uric acid.
- Eating mushrooms reduces the likelihood of depression and fatigue. The vitality rises.
- Thanks to the antibiotics contained in the fibrous pulp, immunity is increased.
- Relieve pain in gout, arthritis.
- Calms the nervous system and removes bad cholesterol, waste products and toxins.
- Due to the low calorie content, body weight is reduced.
Despite the beneficial properties, larch oil can be used with caution:
- pregnant and lactating;
- children under 5 years old;
- with chronic kidney and liver disease;
- due to the content of quinine, boletus is contraindicated for people with gastrointestinal diseases;
- people with individual intolerance.
Where and how does larch oil can grow
This species grows under larch trees, it can often be found among young growth. You can find them in grass or needles, in the diameter of the root system. Larch boletus can grow in the same place for many years, and when the tree dies, the mycelium also dies.
The collection is carried out from the end of July to the end of September. Since mushrooms, like a sponge, quickly absorb heavy and radioactive metals, the collection should be carried out far from the highway, industrial enterprises and gas station stations.
Collection rules:
- collecting young specimens;
- when collecting, they try not to damage the mycelium;
- do not look for mushrooms in tall grass, as boletus loves open areas;
- boletus grow in families, therefore, several more specimens may be located next to the found mushroom;
- mushroom picking should be carried out in a ventilated basket;
- cleaning and processing oil is performed immediately after collection.
Edible twins of larch butter dish and their differences
In nature, there are a large number of species of boletus, but very few growing under larch. These types include:
- Reddish red or rusty red. The species is often found in the west of Siberia. The hemispherical cap, 5-15 cm in diameter, is colored yellow-orange, which changes to reddish-red with age. The surface of the cap is smooth, shiny, covered with a mucous membrane. The tubular layer is fleshy, dense, orange-red in color. The leg is fleshy, fibrous, dark orange in color. Under the cap of young mushrooms, there is a dense film, which, with the age of the fungus, descends along the stem, forming a small ring. The species can be found under larch and other conifers. Loves open, sunny places. The collection is carried out from mid-summer to mid-September.
- Gray oiler. The species can be found from July to October under the larch. The mushroom has a flat cap with a diameter of up to 12 cm. In young specimens, it is painted in an off-white color, and with age it changes to an olive, yellow or reddish tint. The surface of the cap is smooth, shiny, covered with a mucous membrane, which can be easily removed during cleaning. The pores are off-white, then repainted to brown-gray. The leg is fleshy, dense, fibrous, lemon-gray in color, a yellow ring is formed on the upper part. Good taste.
How to cook larch butter
A variety of dishes can be prepared from larch oil. They are stewed, fried, boiled, and preserved from them. Before cooking, they are thoroughly washed and cleaned from the ground, remove the film from the cap. They are not very suitable for drying, since the pulp quickly crumbles when squeezed. But thanks to this quality, dried larch butter is used for making sauces and mashed soups.
Stewed butter for the winter
Stewed boletus will become a hearty dish and remind you of wonderful summer and autumn days.
Cooking method:
- the mushrooms are washed, the leg is cleaned, the film is removed from the cap;
- butter oil is cut into thin plates;
- the product is transferred to a frying pan with thick walls, water is added and simmered over low heat for about 10-15 minutes;
- after the moisture has evaporated, vegetable oil is added, and the mushrooms are fried for several minutes;
- the pan is removed from the heat and left to cool;
- the fried mushrooms are transferred to a container and put into the freezer.
Deep-fried butter for the winter
Only small specimens are used for this recipe. The cooked dish, open in winter, is ideal for making salads, and is a good addition to fried potatoes, boiled rice and stews.
Preparation:
- Mushrooms are cleaned of scales and mucous membranes.
- Refined sunflower oil is poured into a saucepan. The volume should be such that the mushrooms float freely in it and do not interfere with each other.
- After boiling, the mushrooms are transferred in portions to the oil.
- At the beginning, they will sizzle, but after the moisture evaporates, only a slight crackle will appear.
- Do not leave the stove during cooking. As soon as the mushrooms turn golden, they are taken out of the boiling oil with a slotted spoon and transferred to a bowl.
- After cooking all the mushrooms, they are laid out in containers, poured with cooled oil, covered with a lid and put into the freezer.
Pickled boletus
The prepared dish turns out to be tasty and very aromatic.
Prepare for cooking:
- small boletus - 1 kg;
- water;
- sugar, salt - 2 tsp each;
- mustard grains - 1 tsp;
- allspice, cloves - 3-4 pcs.;
- bay leaf to taste;
- vinegar - 0.5 tsp.
Preparation:
- The mushrooms are cleaned, washed under running water and boiled after boiling for 15-20 minutes.
- Boiled mushrooms are transferred to a colander and washed with cold water. Leave until the moisture disappears completely.
- Pour 500 ml of water into a saucepan, bring to a boil, add salt, sugar, spices and boil for 2-3 minutes.
- Fill in the mushrooms and continue to cook for another 5 minutes.
- At the end of cooking, add vinegar.
- Hot mushrooms are laid out in sterilized jars and, after cooling, are stored.
Conclusion
Larch oil can is a tasty and healthy mushroom. It can be found from mid-summer to late September under larch trees and other conifers. Mushrooms are ideal for preparing a variety of dishes and preparations for the winter. But before going into the forest, you need to read the description of the species, view photos and videos.
