Butterdish (lat. Suillus) is a genus of tubular edible mushrooms of the Boletaceae family (lat. Boletaceae). It got its name because of the oily, slippery-to-touch hats. The characteristic features that distinguish most types of oils from other paints are an adhesive mucous, easily removable cap skin and a ring left over from a private bedspread.
If you like to pick mushrooms, and in the oily season you think only about how to free yourself a day in the middle of the week in order to go for the oils, but you don’t have your permanent, ideal recipe, then my recipe will be very useful to you. I hope that pickle butter, from today, you will only
Morphology, Ecology, Distribution
- The cap is convex to flat, smooth, usually sticky or mucous, with easily peelable skin. A private bedspread is possible.
- The hymenophore is easily separated from the cap; stuck, or descending on the leg, yellow or white.
- The leg is solid, smooth or granular, sometimes with a ring - the remains of a private bedspread.
- The pulp is whitish or yellowish; at the cut it can change color to blue or red.
- Spore powder in various shades of yellow.
All species of Suillus are mycorrhiza with coniferous trees, mainly with double or five-coniferous pines and larches. Distributed in the temperate zone of the Northern Hemisphere, local and imported species are found in many regions of the world, they are known in Africa and Australia.
The genus Oily combines about 40-50 species.
- oil 1.5 kg.
- water 2 l.
- vinegar 70 g.
- sugar 40 g
- salt 26 g
- allspice 8 peas
- bay leaf 4 pcs.
- cloves 8 pcs.
- orange zest (optional)
1. For starters, I advise you to sort out the mushrooms, the most beautiful, small and medium-sized mushrooms are ideal for my recipe, and in principle for conservation. Large mushrooms, and defective mushrooms, it is better to leave for frying.
After you sort all the mushrooms, they need to be cleaned. To clean the oil, do not wash it, but wash it after cleaning, as it’s almost impossible to clean wet oil.
How to clean the oil, you can see the video below.
2. After you have cleaned the mushrooms, weigh them (this must be done in order to calculate the weight of the remaining ingredients), and then rinse well.
3. Put them in a pan, pour cold water (you need enough water to completely cover the mushrooms) and bring to a boil. As soon as the water boils - turn it off.
4. Flip into a colander and rinse well with cold water.
5. Fold in the pan again, fill with two liters of water. If you have more or less mushrooms than mine, count the amount of water for your number of mushrooms, observing the proportions of my recipe, if you have 3 kg of oil, for example, take 4 liters of water.
Add vinegar, sugar (I use brown beet sugar, but I can take regular), salt, allspice, cloves and zest. Bring to a boil and cook for another 40 minutes.
6. Put the mushrooms in sterilized jars, make sure that in each of the jars, along with the mushrooms, there are all the spices from the recipe, at least one each. Pour marinade to the top and seal tightly with sterilized lids.
Turn all the cans upside down and cover with a blanket. Leave under the blanket to cool completely.
From the number of ingredients indicated in the recipe, one can of 460 ml is obtained, and three cans of 330 ml each. I advise you to close the mushrooms with small banks, as opening such a jar in the winter, you will eat it for one or two times, and you will not need to store an open jar of canned mushrooms.
Via lovekitchen.me & wiki