Oil mushrooms are common mushrooms known to any mushroom picker.. They have good taste and nutritional properties that are not inferior to porcini mushrooms. Mistresses value butter for the fact that they can be subjected to almost any culinary treatment. But, before going to the forest for mushrooms, you need to find out more information about them so that the "forest gifts" do not cause significant harm to health, but only please with their abundance and taste.

Biological description

Maslata (lat. Suillus) - the common name for mushrooms, classified by classification as the genus of the nipples of the family Oily order Polevye. They are widespread in the vast expanses of Eurasia, inhabit North America, and some species have taken root in Africa and Australia.

The butterflies were named so because of the sticky mucous membrane covering the surface of the cap. Mushrooms are slippery when touched and as if smeared on top with an oily liquid. For the most part, they are not large, the diameter of the cap varies from 5 to 10 cm. In height, the mushroom on average reaches 6-10 cm.

When the fruiting bodies of the mushrooms are still forming, the hats most often have a convex, cone-shaped or semicircular shape, and then, as they grow, change to flatter. Their colors are varied, depending on the species, soil, lighting and range from yellow tones to dark brown. The oily film is easy to remove.

The pulp has a whitish or yellowish color. Its structure is dense, but at the same time soft. In certain types of oil, it can change color on the cut - redden or turn blue.The spore-bearing layer (or gimenofor) is characterized by a tubular structure, is easily cleaned. Tubules in young specimens are light yellow, in more mature ones - darker. The pores of the tubes are small. Yellow spore powder.

The leg is cylindrical, occasionally club-shaped. Its height is different, from 4 to 10 cm. Often it is light, whitish in color, darker below, can also be yellowish. Sometimes the color of the legs matches the color of the hat. Many types of oils are characterized by the presence of the so-called private coverlet, which connects the hat and leg. With the growth of the fungus, it breaks, and a characteristic ring forms on the leg, and scraps of the film may remain on the edges of the cap.

Butterflies are mycorrhizal fungi (symbionts) and create mycorrhiza with tree roots. They often prefer coniferous trees: pine, spruce, larch. However, some species have chosen oaks or birches. Some oil plants grow under their own species of trees, others can grow under various conifers.

These mushrooms come predominantly in bright places: in clearings of coniferous forest, along its edge, in young plantings of pine and spruce, and cutting areas. The mushroom picker reaches its greatest development in 14-15 years, loves sandy soils with an admixture of limestone. Oil mushrooms are found from early summer to mid-autumn. They love heat, they stop growing when the soil freezes. Rainy weather is also extremely comfortable for them.

• The negative points include:
• the mushroom becomes old in a short time;
• butterflies often turn out to be damaged by worms, both old mushrooms and young growth.

Types of Edible Oils

In nature, there are many varieties of oils. Consider the most famous of them.

• The butterdish is ordinary. Mostly grows in pine forests or forests mixed with the presence of pine. It is possible to find under a layer of needles. It is unpretentious to the light. Prefers sandy soil. The hat is 5-12 cm in diameter. It has different shades of brown: from dirty yellow to chocolate. The cylindrical leg is short. A ring forms on it over time. Fruits common oiler from mid-summer until the first frost. Very susceptible to pests.
• The oiler is granular. It grows in bright places of pine plantations. Prefers cave and calcareous soils. The hat can reach 10 cm. Its color ranges from yellow-brown to red-brown. In wet weather, the tubes release droplets of white liquid, forming a grain on the leg. The ring is missing. The color of the pulp does not change when cut. Grain oiler grows in small groups in the summer and autumn seasons.
• Oiler Bellini. The habitat is coniferous, mostly actively pine forests. Prefers caved soils. Ripens at the end of summer and autumn, mushrooms grow especially actively after rains. The hat is 8-12 cm in diameter, cream or light brown in color, darker in the middle. As it grows, its edges turn slightly inward. On the leg there are red and brown plates, it does not have a ring, sticky to the touch.
• The butterdish is white. It grows in pine and cedar forests. The diameter of the hat is 5-12 cm. It is painted in a light yellow color. The leg grows 3-8 cm in height. There is no ring on it. Over time, covered with small brown spots. It grows crowded from the beginning of summer to mid-autumn. Ripe mushrooms rot quickly, so it’s better to pick them young.
• Larch oiler. As the name implies, in nature it most often occurs at the roots of larch. Larch oleifera are found from July to September. The hat has a diameter of 3 to 15 cm. Its color changes from yellow and golden to brownish brown. When removing the peel, parts of the pulp remain with it. The leg is thick, cylindrical or club-shaped, decorated with a lemon-yellow ring. On the tubular layer there are large yellow pores that darken when pressed. The color of the pulp on the cut does not change.

Beneficial features

Oilfishes are appreciated for many things: both for their taste and ease of collection, as they tend to grow in heaps. They consist of 90% water, but the rest of the composition is proteins, carbohydrates, minerals.

The oils also contain such beneficial substances:

• calcium and phosphorus salts;
• trace elements such as copper, iodine, zinc, manganese;
• a large amount of vitamin B and PP;
• amino acids close to animal proteins;
• polysaccharides.
• lecithin;
• natural antibiotics and immunostimulants.

The greatest amount of nutrients and beneficial elements is found in young mushrooms. Oilfishes are quite low-calorie (19.3 kcal per 100 g), because they can be eaten by those who want to lose weight. The digestive system easily absorbs protein oily.

Did you know?The oil contains a specific substance phenylethylamine, which causes a person to feel in love. Allergens are also present.

These mushrooms have a beneficial effect on some processes in the body and help fight individual diseases.

• Medical Benefits:
• thanks to antibiotic substances they suppress pathogenic microbes;
• stimulate the immune system;
• the resinous substances that cover the hat help in the fight against gout, and also remove uric acid;
• positively affect the thyroid gland, normalize hormonal levels;
• increase hemoglobin level;
• have a positive effect on the central nervous system;
• properly prepared tincture of mushrooms gives an analgesic effect;
• active ingredients can help restore liver cells;
• contribute to the prevention of cardiovascular diseases, disorders of the musculoskeletal system, cancerous tumors;
• to some extent increase potency.

But, despite the huge number of useful properties, the use of oil can have some disadvantages.Mushrooms contain chitin, which is beneficial for a person with a healthy digestive system. However, for people with gastrointestinal disorders, this is quite heavy food, and you need to take it limitedly. With exacerbations of ulcers, gastritis, liver disease or renal failure, it is better not to eat mushrooms. Also, mushrooms are contraindicated in small children.

Important! Butterflies also do not have good preservation, therefore, after collecting them, they must be immediately processed. When cooking, they are finely chopped. Heat treatment, cooking is required, especially for the legs.

In addition, the oily film oily has the ability to absorb radiation and harmful substances from the environment. In young mushrooms, it is not so dangerous, but in mature ones it needs to be removed. Thus, butterflies have more beneficial properties than harmful ones. But in order for them to bring maximum benefit, you need to adhere to simple rules.

Video: Useful properties of oil

Inedible doubles oily

Most types of butter - edible mushrooms, but among them are conditionally edible, that is, those that must necessarily be subjected to heat treatment. They are not deadly poisonous, but they have an unpleasant taste, a musty smell, a tougher structure and can cause a disorder of the gastrointestinal tract, rarely chronic pathologies of the urinary system.

If at least one such mushroom gets into the dish, it is unsuitable for consumption. Beginner mushroom pickers can very easily confuse edible tasty butter with doubles, which are not desirable.

What are the signs of distinguishing them:

1. False mushroom often has a purple hue, the inner side is painted in a bright yellowish color.
2. An inedible mushroom has a grayish film and a plate head under it, as well as a plate bottom, and an edible mushroom has a white film and a tubular, porous structure of a hat and legs. Among the mushrooms with a spongy structure, there is only one extremely dangerous - Satanic, but it is completely unlike butter.
3. At the place of the cut, the fake mushroom appears yellowness, and the ring on its leg, or skirt, is white, sometimes light purple in color, has a tendency to quickly dry out and hang down (in a real oiler, the ring is purple).
4. Mushroom pickers do not prefer to collect yellow-brown oils, the flesh of which acquires a blue color on the cut. They are not poisonous, but not edible.
5. Inedible non-toxic are the following oleagins: Siberian, remarkable and pepper, in which there is no ring. At the cut, they change color, they are distinguished by a darker hat and a red spongy layer. At break, the flesh quickly changes color.
6. Do not take mushrooms with a pulp the color of butter.
7. Toxic mushrooms have a loose structure and the ability to crumble, edible mushrooms are dense.
8. It is better to take mushrooms with clean hats, for toxic leaves glued to the hat leave traces.

Spruce spruce looks like an oil, the mushroom is not poisonous, but unpopular. She has mucus-covered plates under her hat. If you put mokruha in a bast basket, it will paint the remaining mushrooms in a lilac color.

The most dangerous double is the panther fly agaric. Its surface is moist, strewn with white plates. The colors of the hat are grayish or brownish brown. The mushroom is lamellar, the pulp has an unpleasant odor.

It is difficult to confuse butter with poisonous grebes. The most dangerous pale grebe has a wide hat, reaching 12 cm in diameter, greenish or white, covered with a white film. In young specimens, white flaky warts can be scattered on its surface. The leg is thin, with a white ring, at the base passes into a Volvo - a dense cup-shaped shell. Toadstool is not a double of butter, it is similar to other types of mushrooms, for example, to russula, some mushrooms, rowan green, etc.

Symptoms and first aid for poisoning with false oils

Causes of poisoning with oils and their false counterparts:

1. The use of conditionally edible false mushrooms, especially with improper cooking methods, is not sufficiently intense heat treatment.
2. Lambs are collected in the wrong place: near highways, industrial facilities, landfills, because they actively absorb all the harmful environmental substances.
3. It is dangerous to buy mushrooms from dubious sellers.
4. The use of a product spoiled by worms and their larvae.
5. Violation of the rules of heat treatment of oils during their preservation can cause the propagation of Clostridia bacteria that produce extremely dangerous toxins (especially often pathogenic microorganisms get into cans with conservation with mushrooms poorly washed from soil particles). The oily structure of the cap contributes to the development of bacteria, therefore, oil should be approached with conservation with responsible and great care.
6. Some people have trehalase deficiency, that is, there are no enzymes that can digest mushroom food.

It is forbidden to include mushrooms in the diet of children under 6-7 years old. Pregnant women, nursing mothers, elderly people with weakened immune systems are also better off not risking their health.

The first signs of poisoning may appear several hours after eating mushrooms. Among them:

• weakness, drowsiness, lethargy;
• dizziness;
• dry mouth
• chills, increased sweating;
• sometimes fever;
• acute pain in the abdomen;
• nausea and vomiting;
• loose and frequent stools;
• pallor of the skin, cyanosis near the mouth;
• trembling limbs;
• pressure surges (from high to low).

When poisoning with canned mushrooms, the following symptoms may appear:

• nausea and vomiting;
• loose stools;
• increased salivation;
• weakness;
• malfunctions of the cardiovascular system;
• respiratory failure.

The severity of poisoning is in direct proportion to the amount eaten and the individual characteristics of the body. You need not to waste time and urgently call an ambulance.

First aid before the arrival of doctors:

1. Flush the stomach using a weak solution of soda and potassium permanganate. To do this, the victim must drink as much liquid as possible (3-5 glasses) and induce artificial vomiting by pressing fingers on the root of the tongue. Repeat the procedure until the vomit is clean.
2. Take adsorbents. The most affordable among them is activated carbon. It must be taken with plenty of water. Drinking plenty of water also eliminates dehydration.
3. A warm heating pad can be applied to the patient’s legs and stomach.

Mushrooms, especially butterfish, are a tasty and healthy product. But in their consumption one should not be greedy and presumptuous. It is necessary to study the descriptions of edible and poisonous mushrooms, to know their differences, since poisoning happens often, and even experienced mushroom pickers can make a mistake. Caution will preserve your health, and the forest harvest will diversify the everyday table and will delight you with taste.