Content
Cedar Butter is an edible mushroom. It is difficult to confuse it with other species even for an inexperienced mushroom picker. The name speaks for itself. There are about 40 varieties in total. They are classified as tubular mushrooms of the Oily family.
What does a cedar oil can look like?
Butterlets grow mainly of medium and small sizes. They often resemble a flywheel in appearance. A distinctive feature is the sticky, thin skin that covers the cap. The film can be sticky all the time or only in wet weather. In some varieties, it is velvety, subsequently cracking into small scales.
Description of the hat
The hat has a diameter of 3-15 cm. In young specimens, it is spherical. However, over time, it straightens, acquiring a pillow-like shape. Sometimes, as it grows, a bump appears in the center of the cap.
The surface is fibrous, matt, appears to be covered with wax. The color is orange-brown or yellow. In a humid environment, the cap becomes mucous, but this phenomenon is short-lived.
Leg description
The thickness of the stem of the cedar variety is 1-2.5 cm, the height is 4-12 cm. The base of the mushroom is thick, but narrows closer to the upper part. The surface of the peduncle is covered with small milky droplets of liquid, which turn into dark brown blotches. In appearance, the leg of a cedar oil can in the photo resembles a boletus.
The color of the pulp is light yellow or yellow-orange. Slightly sour taste. The cedar oil can gives off an almond-floral aroma. The tubes are olive or brown. Spore powder of a dirty yellow hue.
Cedar Butter Edible Or Not
Cedar oil - edible mushrooms of the second category. Delicious pickled, they are also good fried.
However, mushrooms age quickly. A week after growth, the pulp becomes flabby, dark, and is affected by worms.
Where and how does the cedar oil can grow
Edible mushrooms begin to appear in late May or early June, when the weather is warm outside. They cannot stand the cold, for them a comfortable temperature is from + 17 ° C. In addition to heat, plants need moisture. In 2-3 days after the rain, mushrooms appear on the surface. Fruiting continues until October.
Cedar boletus is common in the Far East and Siberia. Found in cedar, oak-cedar, pine forests. These mushrooms prefer dry forests, new plantings with small coniferous growths. Abundant growth is observed on the southern slopes of forests. They grow in groups or singly.
Edible counterparts of the cedar oil can and their differences
In the forests there are many twins of the cedar oil can.
- Ordinary butter dish. The shade of the cap ranges from chocolate to gray. Diameter 4-15 cm. The shape resembles a hemisphere, the edges are sometimes raised. The skin is sticky and covered with mucus. It separates well. The leg is lighter in tone. Height 3-12 cm. The shape is cylindrical. The pores are small, yellow, and round. This variety grows in Europe, Mexico. Fruiting in September-October.The fungus prefers sandy soils in deciduous, pine forests. Often found in open clearings, sunny glades, less often in mountainous areas.
- Fyellow-brown oiler. The color of the cap is brown, brown, olive. Diameter 4-12 cm. The cap of young mushrooms is semicircular, older ones are flat. The skin is separated in parts. The leg is orange, lemon. They start to appear in July. They love the sandy, dry soil of mixed forests. As a rule, they are adjacent to pines.
- Larch oil can. In young specimens, the cap is convex, evens out over time. The surface of the mushroom is sticky to the touch. There are no visible cracks or bumps. The color of the cap is yellow, brown. The leg is thick, solid. The film is not removed well. The pulp is fibrous, changes color when interacting with air. It grows practically throughout Russia.
- The oil can is white. Young mushrooms have a convex white cap. Over time, the shape becomes concave and the color is gray-white. They grow near pine trees. They are consumed in pickled, fried, salted form. It is preferable to collect young mushrooms.
- Red oil can. A small mushroom. Found in mixed forests. Differs in mild taste and pleasant aroma. This specimen settles under a larch. It forms mycelium there. It is hard not to notice the red and red hat. Grows in groups. Collection period July-November.
How to cook pine boletus
Mushrooms are eaten fried, boiled, baked. Vegetables go well with them. For the winter, mushrooms can be dried, frozen, preserved. The drying process is somewhat inconvenient. As a result, the fruit becomes thin and fragile. Loses its shape. The dried mushroom can be crushed and used for cooking mushroom powder, which does not lose its beneficial properties.
The cooking time for fresh forest products is 15-20 minutes. Pre-clean the caps from the sticky film. Then rinse thoroughly under running water. When cooked, the pulp does not change color.
Conclusions.
Pine butterdish is a delicious, healthy and nutritious mushroom. They grow mainly in deciduous forests, under cedars. Only in the process of collection is it necessary to examine them extremely carefully so as not to bring poisonous specimens home.
