- Common butterflies - where does it grow?
- Common butterflies - what does it look like?
- Buttermilk - how to prepare?
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Common butterflies are one of the tastiest mushrooms. It is suitable for stewing, frying and cooking. On its basis, you can also prepare pickles and sauces. Fortunately, no poisonous mushroom looks like butterflies, so you can pick it up in the forest without fear. Check what the buttermilk looks like and what you can prepare from it.
Common butterflies( Suillus luteus ), also known as boletus or buttermilk, isedible mushroombelongs to the boletus family. Common butterflies are one of the most popular mushrooms.
However, it is not valued for itspropertiesandnutritional values . Like most mushrooms, it is made mostly of water and contains small amounts of nutrients. Buttermilk is desirable for its unique taste and aromatic qualities, thanks to which even the most modest dish can be turned into a real delicacy.
Other edible mushrooms belonging to the buttercup family are the buttermilk ( Suillus variegatus ), the buttermilk ( Suillus bovinus ), the buttermilk (Suillus granulatus ), yellow buttercup ( Suillus grevillei ).
Common butterflies - where does it grow?
Common butterflies are so-called symbiote or mycorrhizal fungus. These types of fungi enter a symbiosis (mycorrhiza) with certain tree species, at which the tree roots and mycelium exchange substances necessary for life.
Some fungi are symbiotic with many tree species, while others occur with only one specific tree species.
The second group of mushrooms includes buttermilk, which grows (usually in large clusters) only under pine (hence its other common name - pine tree), more or less from mid-June to mid-October. It is worth knowing that another mushroom from the buttercup family - yellow buttermilk - grows only under larches.
Common butterflies - what does it look like?
A fairly wide (5-15 cm) buttermilk hat is initially hemispherical, later puffy and outstretched. Its upper surface takes on various shades of brown, and the lower surface is slightly yellowish. There is a sticky, easily peeling skin on the hat - a characteristic feature of this mushroom.
After the hat, there are pale yellow, then yellow or dirty-olive-yellow tubes thatthey grow to a fairly low, light yellow, cylindrical stem. It features a membranous, black-violet, protruding ring - another important distinguishing feature of the common butterflies.
Hymenophore (formed on the underside of the hat) in young fruiting bodies is covered with a white shell, which can later be easily separated from the flesh of the hat. The flesh of the common butterfish is white-yellow.
Butterflies and other butterflies are so characteristic that they are difficult to confuse with other mushrooms, including poisonous ones. However, in case of doubts as to the species of fungus, you should visit the Sanitary and Epidemiological Station closest to your place of residence. Mushroom experts employed in the Sanitary and Epidemiological Station provide free advice on the species belonging to mushrooms.
ImportantCommon butterflies - should you remove the skin?
It is recommended to remove the skin from the butter hat before consumption. Not only because it is sour and sometimes even bitter. The peel of the buttermilk is very difficult to digest.
All because it is covered with mucus that lingers in the stomach and can cause digestive discomfort. In addition, removing the skin from the hat will make it easier to clean the mushroom.
CHECK>> The skin can be removed by hand or soaked in 8-10% buttermilk for a few hours. a solution of water with table s alt to dissolve the mucus. Then rinse the mushrooms under running water. The mushrooms should be sorted first and only the young and he althy ones should be left. Then cut off the stems and wash the hats thoroughly. Butterflies can be stewed, fried and boiled. They are also suitable for pickles.Marinated buttermilkcan be used as an addition to sauces, sandwiches, salads and to decorate side dishes. Drying them is not recommended, especially at home. To prepare the buttermilk sauce you will need: 2 full tablespoons of butter, 1.5 tablespoons of flour, a glass of milk, 1 glass of vegetable broth, a tablespoon of lemon sauce, s alt, a pinch of grated nutmeg, a bit of hunting spice, 200 g buttermilk, 1 small onion, pepper 1. Prepare the béchamel - in a saucepan, heat the butter with the flour (but not the blush) and add the milk right away, stirring constantly. Then add the stock, add all the spices and simmer for about 8 minutes, stirring occasionally. 2. While the béchamel is cooking, heat the butter in a pot and sauté the diced in ita small onion and season it with a little pepper. 3. Wash and peel the buttermilk thoroughly. Then, cut them into flakes and put them in a pot with hot butter, and as soon as they flabby - do not blush, but add them to the béchamel sauce. Simmer for 10 minutes. To preparebuttermilk marinadeyou will need: 1 kg buttermilk hats, 15 grams of onion, a pinch of ginger, 1/2 cup of fruit vinegar, 3-4 cloves, 2-3 bay leaves, half a teaspoon of crushed peppercorns and allspice, 3 cloves of garlic. 1. Put the washed hats in boiling water and cook for 10 minutes. 2. Meanwhile, boil the vinegar with the diced onion, garlic and all the spices. 3. Put the drained buttermilk hats into boiled jars and pour hot vinegar. 4. Close the jars (the jars - with lids sealed with a rubber band, and twisty with lids lined with a double parchment disc) and put into a vessel with hot water. Bring to the boil and keep at this temperature for 20 minutes. 5. After this time, remove from the water and let it cool down. Then place the jars in a dark and cool room. More articles by this authorButtermilk - how to prepare?
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Marinated butterflies - recipe
About the author
Monika Majewska A journalist specializing in he alth issues, especially in the areas of medicine, he alth protection and he althy eating. Author of news, guides, interviews with experts and reports. Participant of the largest Polish National Medical Conference "Polish woman in Europe", organized by the "Journalists for He alth" Association, as well as specialist workshops and seminars for journalists organized by the Association.
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