Description of butter mushrooms and what do these mushrooms look like (+27 photos)?

Autumn is a time for forest hikers who enjoy the "silent" hunt. One of the most common mushroom species in central Russia is the butter mushroom. The photos and descriptions provide a detailed look at each type of this mushroom. They grow in coniferous and mixed forests and appear as early as early summer.

Characteristic features of butter mushrooms

Common names such as butter mushroom, butter dwarf, and yellow mushroom are familiar to the average person—they're all synonyms for the same edible mushroom. Butter mushrooms are very popular among mushroom pickers.

Appearance and photo

Butter mushrooms always appear slightly damp, as if coated in oil, which explains their name. A distinctive external feature is a shiny, oily film, visible in photographs and also easily felt when touching the cap, which reaches 10 cm in diameter.

The mushrooms range in color from tan to grayish-olive and yellow, depending on the species. The fruiting body ranges from 3 to 12 cm. The stem has a smooth surface and a diameter of about 2 cm. Mycologists count up to 50 species in the Oleraceae family.

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Morphology

The butter mushroom belongs to the genus Tubular mushrooms, order Boletaceae. Its Latin name is Suillus luteus. It has distinct structural features that help distinguish it from other species:

1. The cap is convex in young fruits or flat with a slight bump in the center in mature fruiting bodies, and may be slightly curved upward. The main distinguishing feature of the butter mushroom is its cap—it's slimy in damp weather and shiny, as if greased with vegetable oil, on a sunny, dry day.

   

   

   

   The color range can be yellow, olive, but most often brown and tan, depending on the mushroom species and growing conditions. Importantly, the oily layer of the cap's skin peels off easily. The surface area can reach 16 cm.

2. The stem grows up to 10 cm tall and has a smooth texture, with some species having granular inclusions. It is characterized by the presence of a ring, which appears during the mushroom's maturation period and is white in color, changing to a dirty purple over time. The stem is cylindrical in shape.
3. The butterfish has a creamy or greenish tubular layer, finely porous and covered with a white film (in young specimens).

   

   

   

4. The presence of dense pulp of white and yellowish color, which becomes watery in old fruiting bodies.

When broken, the mushroom has a pleasant aroma with a hint of tartness. Thanks to its unique structure, butter mushrooms can be easily distinguished from any other species.

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Place of distribution

The butter mushroom grows in all woodlands worldwide, even in Africa and Australia, but is most common in the temperate zone of the Northern Hemisphere. The mushroom prefers young pine forests, but can also be found in deciduous and mixed forests. Sandy soils are an excellent breeding ground. It also thrives in grassy edges and partial shade.

An interesting fact is that butter mushrooms grow primarily on the north side of trees. You can often find an entire family under or near a single tree, as butter mushrooms don't grow alone. Their numbers will depend directly on weather conditions, as this species requires moisture and is difficult to find in dry weather.

Edibility

Butter mushrooms are edible. Some species are more popular due to their excellent taste and abundance. There are also several species that are lookalikes and should not be eaten: the Siberian butter mushroom, the remarkable butter mushroom, and the peppery butter mushroom.

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Species diversity

All mushrooms of the Oleraceae family have similar species characteristics:

1. Granular butter mushroom, also known as summer or early butter mushroom. It has a thick, fleshy cap and dense, virtually odorless flesh. The thin, tubular layer may exude white drops of juice, and the stem has small, brown scales. The main distinguishing feature is the absence of a ring on the stem. It prefers young plantings with plenty of light. Ripening period: May–November.

   

   

   

2. Larch buttercup. It has a large cap up to 15 cm in diameter, soft flesh that turns slightly pink when broken, and a pleasant mushroom aroma. The stem is brownish with granular inclusions. It prefers to grow in deciduous stands and bears fruit from July to November.

   

3. Yellow butter mushroom. Also known as the common or autumn mushroom, the cap is yellow-brown, sometimes chocolate-colored. The flesh is thick and milky, and the cylindrical stem always has a ring. It prefers pine forest habitats and is one of the most widespread species. Ripening period: June–November.

   

In addition to the widespread tubular mushrooms, there are many species that can be found in the forest, and almost all of them have excellent flavor and are recommended for consumption. These species are distinguished by the color of their cap and flesh:

1. Grey.
2. Bellini.
3. Chestnut.
4. Yellowish.

Rules for safe collection and differences from false species

Since butter mushrooms grow in a variety of forests, they're fairly easy to find. They prefer well-lit clearings, forest edges, and young conifer stands, so look for them there. Interestingly, this species never grows alone, and you can find entire families at once. Sometimes, this can be an entire clearing. By the end of the season, the fruiting bodies become worm-eaten, so be careful when collecting these specimens. It's best to look for butter mushrooms after rain, as the moisture encourages the mushrooms to bloom en masse.

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Mushrooms are harvested over a fairly long period, from May until late November (even after frost). Because the butter mushrooms' growing season is quite long, mushroom pickers have a good chance of collecting these aromatic and nutritious mushrooms.

Despite their attractiveness and ease of collection, butter mushrooms have poisonous lookalikes, and it's crucial to know how to distinguish them. Characteristics of the false species:

• the cap's color should not be purple, this is a clear sign of toxicity;
• lamellar structure at the bottom of the cap;
• The stem of the edible butter mushroom should not have any shades other than white, brown, or yellowish.

Inedible species of butter mushrooms have caps with richer, brighter colors, and their flesh immediately changes color when broken. This method can be used if you're unsure of the exact species.

The benefits and harms of butter mushrooms

Numerous studies have confirmed the benefits of eating and consuming butter mushrooms. They contain a whole host of vitamins and minerals:

• vitamins – B1, B12, B2, B6, C, PP, A, E;
• minerals – calcium, potassium, sodium, iron, iodine.

Thanks to the presence of micronutrients, eating butter mushrooms can help manage health issues. Experts recommend eating mushrooms for:

• gout;
• migraines;
• the need to remove waste and toxins;
• to improve immunity and gastric secretion.

Recipes and cooking features

Butter mushrooms can be used in a variety of dishes, including pickled for the winter, but proper preparation is crucial. When preparing them, follow these guidelines:

• Do not soak the boletus mushrooms before cleaning them, as they will become slippery and sticky;
• the top skin of the cap must be removed, it gives off a bitter taste when processed;
• lightly clean the leg;
• soak in water for 20-30 minutes after cleaning;
• rinse thoroughly several times in salted water.

Only after completing these simple but necessary steps can you begin preparing dishes from butterfish.

Baked potatoes with butter mushrooms

Need to:

• potatoes – 4 pcs.;
• mushrooms – 200 g;
• onion – 1 pc.;
• hard cheese – 200 g;
• mayonnaise – 2 tbsp. spoons;
• vegetable oil – 2 tablespoons;
• salt and pepper.

Preparation:

1. Peel the potatoes and cut into thin slices.
2. Boil the mushrooms in salted water.
3. Dice the onion and lightly fry, add the mushrooms and continue for another 5 minutes.
4. Place the ingredients in a pan in several layers: potatoes, mushrooms, mayonnaise, add salt and pepper to taste.
5. Place in the oven for 20 minutes at 200⁰C.
6. Grate the cheese.
7. Remove the baking tray and sprinkle the dish, leave for another 20 minutes.

Fried butter mushrooms

Need to:

• mushrooms – 1 kg;
• onions – 1-2 pcs.;
• vegetable oil – 50 g;
• salt, pepper – to taste.

Preparation:

1. Clean the mushrooms and boil for 20 minutes in slightly salted water.
2. Chop the onion and fry until golden brown.
3. Add the butter mushrooms to the pan and fry over medium heat for 15 minutes.
4. Add salt and pepper to taste.

Answers to frequently asked questions

Inexperienced mushroom pickers often ask questions about butter mushrooms:

One of the most common edible mushrooms in central Russia is the butter mushroom. It's easy to pick a whole basket of them, as they tend to grow in families and are found in various forests. There are several false varieties of this mushroom, so it's worth carefully researching them before heading into the woods.