Is the pepper mushroom edible and what is its description (+17 photos)?

For mushroom pickers, butter mushrooms are considered a real treasure, but it's important to know that not all varieties of this mushroom have high edible qualities, and some are downright dangerous. The butter mushroom family includes one special species—the pepper mushroom—whose edibility is still debated. After reviewing its photo and detailed description,...

Characteristic features of the variety

This species is known by several common names, including butter mushroom and pepper boletus. These names are derived from its distinctive bitter taste.

Appearance and photo

The specimen in question is a tubular mushroom, brown in color. It has a convex cap and a small, cylindrical stem. The flesh of the fruiting body is loose, brittle, and yellow.

There's no pungent odor, but it does have a bitter taste, and the flesh changes color when cut or pressed. The stem matches the cap in color and lacks a ring, which helps identify this forest dweller.

Structure and species differences

The peppery butter mushroom belongs to the Boletaceae family, class Anaricomycetes. The species has the following structural features:

1. The mushroom cap is convex, flattening as it grows. Its diameter is up to 8 cm. Its color ranges from light brown to copper, and can also take on red and brown hues depending on its habitat. The surface is dry and velvety to the touch, but becomes slimy in rainy weather.

   

   

   

2. The stem reaches 4-8 cm in height and 1.5 cm in diameter. It is cylindrical, tapering toward the bottom, and often curved with a smooth texture. Its color is the same as the cap, but may be slightly lighter; the underside is yellow. There are no rings.
3. The pulp is loose and breaks easily, turning red when cut. The flavor is similar to hot pepper, but it lacks a distinct odor.
4. The tubular layer is adnate, the same color as the mushroom cap, with irregularly shaped, angular pores. When pressed, it takes on a dirty brown hue.

   

This structure of the pepper mushroom allows it to be distinguished from other mushrooms in the forest by its external characteristics.

Place of distribution

This species of butter mushroom prefers a temperate climate. Its habitat includes Europe, the Caucasus, the Urals, Siberia, and the island of Tasmania. The mushroom forms mycorrhiza, most often with deciduous trees, but sometimes with conifers.

It doesn't bear fruit in large quantities like other boletus species. It can be found quite often in mixed, coniferous, and deciduous forests. It prefers soil with small grasses. The ripening period is July to October.

Edibility of the mushroom

The edibility of the boletus mushroom has been debated for many years, and mycologists have not reached a consensus on whether it is edible or not. There are three possible explanations for the mushroom's properties and its classification:

1. Edible – can be eaten after cooking. Its unique flavor makes it especially prized by some people, who add it to their dishes to enhance the piquancy.

   

2. Conditionally edible – a term used by Russian mushroom pickers; the fruiting body loses its bitterness when cooked. It can be pickled, boiled, fried, or made into a seasoning powder.
3. Inedible – the official domestic version is due to the fact that even when processed, the toxins from the butter mushroom are not completely removed and can accumulate in the body. It is not recommended for consumption in any form.

The decision whether to consume it or not is left to individual discretion.

https://www.youtube.com/watch?v=-yFLIqyP_p8

Rules and meeting places

If you decide to collect peppery boletus, look for it in the low grass of various forests. They usually grow in groups of three or four in a single spot, and for symbiosis, choose deciduous trees such as birch, beech, and young pine trees.

The following basic collection rules should be followed:

1. Do not take old and wormy fruiting bodies.
2. Inspect the cap for any traces of insect activity.
3. Avoid quiet hunting in industrial areas and near highways.
4. Do not cut off any specimens that raise doubts.

It is also important to remember that even edible species can become toxic if left untreated for a long time, so do not delay handling for long after returning home from the forest.

Differences from similar edible and inedible mushrooms

The pepper mushroom has no poisonous counterparts, but it can be confused with some edible mushrooms.

First of all, it resembles its cousins, the butter mushrooms, of which it is a member. If confused, the peppery boletus can significantly spoil the taste of preserves or other dishes due to its bitter flavor. The main distinguishing feature is the lack of a ring on the stem and the red color of the spores, while other species have yellow spores and a characteristic ring on the stem.

This species is often confused with another member of the Boletaceae family, the goat's cap. Their cap shape and color are similar. The two mushrooms can be distinguished by the color of the tubular layer and the flesh. The goat's cap always has milky or dirty pink spores, while the peppery flywheel's spores are brown or russet. The goat's cap's flesh is white, while the peppery flywheel's flesh is yellow.

The bitterling is another lookalike mushroom that can be mistaken for the peppery butter mushroom. It resembles its counterpart in the color of its cap and stem, but also has distinctive features: pink flesh, a gray-yellow tint to the tubular layer, and a mild, spicy flavor. These characteristics make it easy to recognize in the forest.

Despite certain similarities, all these types of mushrooms can be distinguished by careful examination of their structure and composition.

Beneficial properties, medicinal use and restrictions on consumption

According to several studies, the mushroom contains a toxic substance that is not neutralized by heat treatment and is not eliminated from the body. It can trigger cirrhosis and liver cancer.

Nevertheless, this species is used in folk medicine. The mushroom contains substances such as leucine and alanine, which help lower blood sugar levels and normalize weight. It is also rich in phytoncide, a natural antibiotic. The fruits contain protein, phosphorus, magnesium, selenium, and folate.

Due to its chemical composition, pepper flywheel is used in medicine to make preparations that help cope with the following conditions:

• pressure stabilization;
• improving the functioning of the immune system;
• destruction of cholesterol;
• strengthening the nervous system;
• activation of brain activity.

Cooking full-fledged dishes with pepper butter is not common, but it is often used as a flavoring for other vegetables or as a piquant addition to other dishes. Restrictions on the consumption of this food apply to children, pregnant women, and people with chronic illnesses.

Recipe for seasoning

A seasoning made from dried pepper mushrooms is popular among both amateur cooks and professional chefs. The process is simple and can be replicated at home by following these instructions:

• clean and thoroughly wash the mushrooms;
• break the stems and caps into pieces;
• cook for 1.5-2 hours, you can change the water during the process;
• drain the water and dry the butter mushrooms in the oven for 3-4 hours;
• be sure to turn over during the drying process;
• grind into powder in any way;
• Place back in the oven for a few minutes.

The finished seasoning should be stored in an airtight container, preferably glass. When added to food, this seasoning will have a spicy peppery flavor and a mushroomy aroma.

Answers to frequently asked questions

The pepper mushroom grows in temperate climates and is often found in forests. It has its own lookalikes and distinctive features for identification. Its taste fully lives up to its name. There is no consensus on the edibility of this species.