One of the most common mushrooms in forests is boletus. They are one of the first to please the eye of foresters, they are concentrated in one place and are able to grow in almost any terrain, which makes collecting them easy, quick and fun.

How do they look

There are about 50 varieties of butterfly, which are united by the main feature - a shiny, slippery oily cap. Thanks to her, the mushroom got its name: Maslyuk or Maslenik. Also among their distinctive features is a ring-skirt on a long leg.

The most popular edible types of butter:

• Early or grainy oiler
• Late or ordinary
• Larch oiler

However, experienced mushroom pickers also welcome other, less known, but tasty species of the genus boletus: white, swamp, yellow-brown, American or gray.

Grainy early oiler

The surface of the short stem of this oiler has grainy formations and no skirt, so it is not difficult to distinguish it from its peers.

The early mushroom is distinguished by its somewhat flattened cap and orange, brown and brick-colored skin. It is a frequent guest in foresters’ baskets, as it has a very pleasant taste.

Late and ordinary

This oiler is also called autumn, yellow and present. It can be eaten, but with caution, as it can cause allergic reactions.

Late boletus is distinguished by a convex glossy cap of chocolate color with a purple tint and an average diameter of 10 cm. The flesh is dense, light in color, which does not change when cut.

The tubular layer does not exceed one and a half centimeters and has a color from white to yellow, depending on the age of the mushroom. Small pores are highlighted with a noticeable lemon tint.

The common oiler has a specific, ten-centimeter leg, dense, cylindrical and white-yellow.

Larch oiler

The oil can, found only at the roots of larch, is also edible, although it does not have a pronounced taste.

This mushroom can be recognized not only by its neighbors with needles, but also by its intense yellow cap, lemon or olive tubular layer and slightly curved “pin” stem.

Where to find boletus

Butterflies prefer sunny forest edges among pine trees or sandy soils strewn with pine needles. This unpretentiousness has led to their widespread growth in Europe, Asia, America and Australia.

They often prefer to be neighbors with porcini mushrooms, honey mushrooms, greenfinches and chanterelles. Mushrooms are not found in places with abundant moss, lichen and blueberry thickets.

Butter mushrooms are also famous for their “yield”, as they grow in families: several mushrooms in one place.

Maslenitsa season

In the forests you can find ripe boletus from mid-June to the end of October, although if the temperature remains warm, the collection period may extend for another month. However, the granular species in some regions is suitable for food as early as May.

What are boletus rich in?

Vitamins A, C, B, PP, iodine, manganese, zinc, lecithin, iron, copper, phosphorus - all this is contained in boletus and is of great benefit to the human body.

Thus, butterdish is actively used as a dietary product to prevent colds and flu, relieve headaches, normalize metabolic processes, eliminate stress and much more.

Choose edible ones

After looking at even one photo of mushrooms from the genus boletus, you can no longer make a mistake “at the exam” in the forest. However, you should be careful, as often inedible or too tasteless mushrooms are found under the oily caps.

For example, a false butterdish can have a bad effect on health, which can be recognized by the plate-shaped bottom of the cap, a yellowing cut and a gray tint.

Also, you should not put mushrooms in the basket that turn blue after contact with a knife and have darkish caps.

Butter can be boiled and steamed, fried and salted, dried and baked. Some recommend not salting them, others recommend eating them mainly with potatoes, and still others recommend pre-soaking them.

How to prepare them is everyone’s business, and it is better to decide it by having fresh and aromatic butter on the table.

Photo of butter mushrooms

HOW TO MARINATE CHAMPIGNONS, CHANTERELLES, BUTILATES AND saffron milk caps

As we already know, one of the ways to prepare mushrooms is pickling, and the best mushrooms for pickling are porcini mushrooms, but saffron milk caps, chanterelles, boletus and champignons are also tasty. you can collect a lot and they are most often found by mushroom pickers, so they are not only dried and salted, but also pickled. Pickled mushrooms have an excellent pungent taste and a long shelf life; they do not require large containers or special storage spaces, unlike mushrooms, which can only be stored in the cellar. To marinate mushrooms, you must definitely use vinegar; this will allow them to be stored well and give the marinade a special taste.

The stems of harvested young champignons must be trimmed., leaving only 1 cm at the cap. Then they need to be washed and placed in boiling water for 5 minutes. Then place the champignons on a sieve and rinse with cold water. Place the cooled champignons in a pan with boiling brine prepared per kilogram of mushrooms, a liter of water, 2 teaspoons of salt, citric acid on the tip of a knife.

Cook the mushrooms over low heat, stirring and skimming off the foam. When the champignons begin to sink to the bottom and the brine becomes clear, they are ready. Before the end of cooking, you need to add spices to the brine to taste, usually bay leaf, cloves and allspice. For every kilogram of mushrooms you need to add 2 tablespoons of table vinegar (8%). Place the cooked mushrooms in jars, pour over the marinade in which they were cooked and seal.

Pickled chanterelles are very tasty. The mushrooms must be sorted out, cleared of debris and the stems trimmed. Then place the chanterelle mushrooms in a saucepan and boil in salted water for 20-25 minutes. Then drain the brine. Prepare the marinade. Pour 2/3 cup of 8% vinegar, a third of a glass of water, a tablespoon of salt into a saucepan, bring to a boil and place the prepared chanterelles in the marinade. Cook the mushrooms in the marinade for 20 minutes, stirring. Then, before the end of cooking, add a teaspoon of sugar, spices to taste, it can be cinnamon and bay leaf, so that the mushrooms retain their color, add citric acid.

In the same way as pickling chanterelles, you can pickle boletus. But the skin of the butter must first be removed from the cap; it is too bitter and can ruin the taste of the pickled butter. If the butter caps are difficult to clean, then they should be immersed in boiling salted water for 2 minutes and then peeled; the skin will come off easily.

The saffron milk caps must be sorted and washed before harvesting.. Place the mushrooms in a container and pour boiling water over them, cover with a lid and let sit for 2 minutes. Then drain the water and let the mushrooms cool. Then the saffron milk caps are poured with marinade at the rate of 250 ml per kilogram of mushrooms. Boil in the marinade until tender, put into jars and seal. To prepare the marinade, you need to take 3/4 cup of water, a teaspoon of salt, and seasonings. At the end of cooking, add 0.5 cups of 8% vinegar to the marinade. Place the mushrooms in jars, pour in the marinade and seal.

To prepare saffron milk caps, dry salting is used, since this method is used only for mushrooms that do not have a pungent taste, that is, bitterness. For this purpose, the mushrooms are not washed, but thoroughly cleaned and wiped. Then they put it in a container and sprinkle it with salt at the rate of 40 g of salt per kilogram of mushrooms. The pickled saffron milk caps are covered with a napkin, a wooden circle and a slight pressure is applied. Spices and seasonings should not be added to saffron milk caps; they will darken the mushrooms.

To prepare the marinade, use a decoction only after porcini mushrooms; decoctions of dark mushrooms are not used. If pickled mushrooms are sealed hermetically, then before sealing they must be sterilized, 0.5 liter jars 10 minutes, 1.0 liter jars 15 minutes.

These strong mushrooms got their appetizing name for the oily shine of the cap - rosy and shiny, it really resembles a juicy, buttered, crispy pancake. Tube mushrooms belong to the Boletaceae family, and the noble one is their closest relative.

Types of butter

The boletus genus includes more than fifty species, which differ in appearance, places and terms of growth. Most of them are very tasty, suitable for a variety of dishes, and have high nutritional value.

Granular oiler (summer) (Suillus granulatus)

An elegant mushroom on a thin stalk appears at the beginning of summer and is quickly eaten by insects, it is very tasty. The cap is convex or flat, up to 20 cm in diameter, slippery in rainy weather, covered with mucus, and glossy in dry weather. The skin is light orange to brownish-reddish in color and can be easily removed. The leg is creamy yellow, up to 8 cm high, smooth, without a ring. A characteristic feature is the presence of granular nodules, as if the surface of the leg was sprinkled with semolina.

The tubes are white, with a yellowish-cream tint, which becomes darker with age; in young mushrooms, drops of milky-white liquid are released from the pores. The fleshy pulp is dense, elastic, white or yellowish, and does not darken at the break. The taste is sweet or with a sour aftertaste, the aroma is light and fruity.

The cap is round, mucous, first convex, then flat, with a tubular layer that gently descends onto the stalk. The skin is of different shades of yellow or orange, sometimes brownish-yellow or brownish-red. The leg is strong, cylindrical, up to 10 cm high, yellow or brown. There is a film on the bottom of the cap, which, falling off, forms a yellow membranous ring typical of this species.

The yellowish flesh is dense, juicy; in young specimens it does not darken when cut, but in older specimens it turns pink. The raw pulp has a fruity, apple-like taste and smell.

Late (true) oiler (Suillus luteus)

A wonderful quality mushroom – the best and most desirable of all types. The cap has a brown skin, hemispherical, then flat, slippery in rainy weather, up to 12 cm in diameter. The tubes are yellowish, later with an olive-green tint. The stem is up to 10 cm tall, tuberous, yellowish-white in color, with a membranous blanket covering the cap from below, under which the skin is brown. Later the blanket falls off, forming a filmy white ring.

Thick fleshy pulp - white with a yellowish tint and a light fruity aroma, does not darken when scrapped, the taste is pleasant. This type is very tasty in any dish, perfectly diversifies everyday meals and decorates the holiday table.

Shiny white mushrooms are quite rare; they can be found in pine and mixed forests. The cap is hemispherical, then prostrate or concave, up to 12 cm in diameter. The slippery skin is smooth, easily removed, milky white in color, yellowish at the edges. The tubes are first yellowish-white, then with an olive or brown tint; droplets of pink liquid are released from the pores.

The leg is smooth, sometimes curved, up to 9 cm high, white in color, with age it acquires a yellow tint and is covered with purple spots that merge into a lattice pattern. The ring is missing. The pulp is juicy, soft, white or cream in color; when broken, it usually does not change color, but can sometimes turn red. The taste is neutral, the aroma is weak, mushroom.

Yellowish oiler (marsh) (Suillus flavidus)

A small mushroom with a round, mucous cap, yellowish-green, swamp-colored in rainy weather, and orange in sunny weather. The diameter of the cap is up to 7 cm. The even stem is tight, up to 9 cm high, with an adhesive membranous ring of greenish color. The tubes are yellowish-brown, the flesh is creamy-yellow, turns red when broken, the taste is pleasant.

The fruit bodies are suitable for roasts and preparations, but before processing it is necessary to remove the skin, which has a laxative effect.

The convex cap reaches a diameter of 9 cm. The mucous skin is light gray, with a greenish or purple tint, and is easily removed. The tubes are white or slightly brownish, the stalk is dense, 7–9 cm high, with an expressive fibrous ring, which then disappears.

The pulp is watery, white or cream in color, yellow at the base, and when cut it acquires a greenish or brownish-bluish tint. The taste is neutral, the aroma is pleasant, mushroom.

A very tasty rare species that should be treated with care, trying to preserve the mycelium when collecting. The cap is first hemispherical, then cushion-shaped, with a convexity in the center, fibrous, up to 15 cm in diameter. The skin is brown-orange, oily in rainy or foggy weather, then waxy, matte.

A brown stalk with a thick base, covered with dark grains, up to 12 cm high. The tubular layer is orange-brown, sometimes with a greenish tint; a white liquid is released from the pores, which dries in the form of brown spots. The pulp is yellow-orange, with a fruity and nutty aroma, and tastes sour.

Places of distribution and time of collection

The excellent taste and fleshy, appetizing structure, as well as the fragrant sticky juice that secretes, attract many insects, and it can be difficult to collect entire fruiting bodies of these mushrooms. Therefore, you need to notice where they grow and get up early so that at dawn you have time to pick a whole basket. Connoisseurs especially value the autumn harvest, when insect activity is minimal.

Summer oiler grows in colonies in coniferous forests, forming mycorrhizae with different types of pine. This species is found from June to October on sandy soils, in sparse plantings and clearings, in open clearings and near roads.

Under slender larches of different species live larch boletus, it is with these trees that they form mycorrhiza and grow only where there is a root system of this species. Harvest from early summer until late autumn.

Late oiler grows in numerous groups under pine trees on sandy loam soils. It is found under fallen needles and among the grass in deciduous-coniferous forests. Most often it grows in open areas - near roads, and clearings in clearings and forest edges.

Among the swampy pine forests, on the hills, grow yellowish swamp boletus, they are collected in late summer and early autumn.

In sunny forests, pines and cedars grow cedar boletus, which most readily settle among young growth or in clearings. The first harvest coincides with the flowering of the pine, and fruiting lasts in waves until the beginning of autumn. The rare mushroom is carefully cut off, preserving the mycelium and sprinkling it with leaves.

Appears under the pines and larches oiler gray, most often forming mycorrhiza with larch. Fruiting bodies are collected from July to September-October.

Under cedars and pines, singly and in small groups of 3–5 specimens grow white boletus. The best harvests are harvested in late summer and early autumn.

False boletus and doubles

Tubular mushrooms are tasty, there are few inedible species among them, but due to inexperience, you can put in the basket the extremely poisonous and dangerous panther fly agaric or unsuitable for consumption Siberian and pepper boletus.

In coniferous forests, on sandy loam, from mid-summer until the end of autumn, the dangerous agaric mushroom, panther fly agaric, grows. The cap is slightly convex, up to 12 cm in diameter, brown-yellow in color, less often brown. The skin of the fly agaric is covered with mucus and a scattering of whitish warty growths, which are located in centric circles or chaotically. The leg is hollow, smooth, with a thin ring that quickly disappears. There is a tuberous thickening at the base.

The panther fly agaric has a sharp, unpleasant odor, and under the cap there are sparse white plates, while the butterfly has a pleasant fruity aroma and spongy tissue consisting of numerous tubes. So you can easily distinguish between these species and protect yourself from poisoning.

This inedible but non-toxic species grows in cedar forests, which can be mistaken for the delicious cedar buttercup, from which it differs in lighter color. It can be used for food after carefully removing the skin and pre-boiling for at least 20 minutes.

The cap is yellow-brown or brownish-olive, up to 10 cm in diameter, convex, then flattened. The skin is slippery, the flesh is yellow, and does not darken when broken. The leg is up to 8 cm, creamy yellow, sometimes sulphurous, with brown grain on the skin.

Throughout the warm season, these shiny light brown mushrooms grow in small groups under pine trees, and less often under spruce trees, successfully masquerading as summer and real species. The cap is convex, up to 7 cm in diameter, orange-brown or buffy, slippery in damp weather, glossy in dry weather. The tubes are brown, the stem is thin, smooth, up to 11 cm high, the same color as the cap, darker below.

Both the surface of the fruit body and the pulp are bitter, with a taste of hot pepper. One pepper mushroom, accidentally caught in a basket, can ruin a future dish or preparation with its bitterness.

Beneficial features

Low-calorie, tasty and healthy butter with a high content of proteins, vitamins, microelements and biologically active substances will serve as an excellent addition to the diet, an element of a healthy diet.

A significant amount of folic acid is found in the tissues, which is involved in hematopoietic processes. For the formation of red blood cells, iron is necessary, of which 100 g of fruiting bodies contains up to 1.3 mg. The content of ascorbic acid, which is a valuable substance for supporting the immune system and the functioning of the hematopoietic system, is about 12 mg per 100 g of edible part.

Due to the presence of these vitamins and iron, these mushrooms can be successfully consumed in people with a tendency to anemia and weakening of the body, as a useful product and means of prevention.

The tissues of the fungus contain the most important B vitamins - thiamine, riboflavin, pyridoxine, as well as valuable minerals - sodium, calcium, fluorine.

Also, mushrooms of this boletaceae family contain significant amounts of zinc and manganese, which have a beneficial effect on the reproductive system.

Traditional medicine widely uses antibacterial properties, observing the anti-inflammatory effect of various drugs from fruiting bodies and, especially, from the slippery skin.

Contraindications

The property of mushrooms, like a sponge, to accumulate minerals in their tissues can be dangerous. When collecting mushroom crops near busy highways or factories, an increased concentration of heavy metal salts - lead, rubidium and cesium - is observed in the tissues. Therefore, these mushrooms, like others, are collected in environmentally friendly areas.

Eating the oily, slippery skin is contraindicated for people suffering from metabolic disorders and a tendency to allergic reactions.

Mushroom dishes with minimal heat treatment - marinades and pickles - are useful for preserving vitamins. However, excess salt will adversely affect the health of hypertensive patients, and excess acids of marinades are contraindicated for gastritis with high acidity.

At the same time, with low acidity of gastric juice and dysfunction of the pancreas and gall bladder, the body will not be able to cope with the breakdown of mushrooms, which will lead to indigestion and digestive disorders.

These products should not be included in the diet of children, pregnant or lactating women.

Recipes for cooking dishes and preparations

Tasty and healthy boletus is loved not only by people, but also by numerous forest inhabitants. Therefore, the best harvest is harvested early in the morning, trying to get ahead of insects, and also in cool autumn weather.

The fruit bodies are thoroughly cleaned, discarding the wormy parts and removing the skin. To make it easier to remove, the mushrooms are dipped in lightly salted boiling water for 2-3 minutes, then quickly immersed in cold water, and placed on a sieve.

Marinated boletus

For the marinade, based on 3 kg of mushrooms, take 2 cups of 8% vinegar, 1 cup of water, 3 tablespoons of salt, 3 teaspoons of sugar, bay leaf and black peppercorns.

Peeled mushrooms are dipped in boiling marinade and boiled over low heat for 20 minutes. Packed in jars, poured with warm marinade, cooled and placed in the refrigerator. The product is ready for consumption after 30–35 days. Before serving, the product is washed, chopped onions are added, and seasoned with vegetable oil. This is a wonderful side dish for roast meat.

Mushrooms in oil

Pre-cleaned fruiting bodies are cut in half and placed in boiling water for 1–1.5 minutes, after which they are drained in a colander. After immersing them in jars, pour them with olive or refined sunflower oil, making sure that they are completely covered, cover with lids and place in a flat pan with cold water.

Bring the water to a boil and simmer over low heat for 25 minutes. The workpiece is cooled, heated again until the oil boils in the jars and sealed.

Butter in white wine

Bring the water to a boil, add a little salt and acidify with citric acid. Blanch the mushrooms for 5 minutes over low heat, strain and place in prepared jars. The resulting brine is diluted in half with white wine and poured on top, after which it is sterilized for 40 minutes. This delicious, aromatic and healthy snack is especially good with poultry and meat dishes.

Video about boletus mushrooms

An appetizing small butter dish is one of the best forest mushrooms, suitable for any dishes and preparations, widely distributed in regions with temperate climates. After a drizzling rain in summer or autumn, it’s worth rushing into the forest to the treasured clearings near a familiar larch tree or clearings in a pine forest to pick up a bucket of these shiny, healthy and tasty mushrooms.

Mushrooms are a unique product that combines the qualities of plant and animal foods. Due to their special properties, they are indispensable in nutrition during fasting, during diets and in vegetarian menus. However, with all the beneficial properties, like any other product, mushrooms have their limitations.

Composition and calorie content of mushrooms

Mushrooms are rich in proteins, just like animal foods and even more. So, they contain three times more protein than meat and chicken eggs. Protein, in turn, is a source of eighteen essential amino acids. Proteins are the main building material for muscles and cells. With a low calorie content - only about 34 kcal per 100 grams - this product is indispensable in diet and lenten menus. The calorie content of the product varies depending on the type of mushroom and the method of their preparation, but it still remains lower than that of animal products.

Mushrooms are rich in vitamins:

1. They contain more vitamins B1, B2, B6, B9, B3, PP than vegetables, grains, legumes and some types of meat and offal. These vitamins are responsible for many processes in the body. In particular, they support the normal functioning of the nervous and digestive systems, and are responsible for the health of the skin and mucous membranes.
2. Vitamin A is a powerful antioxidant that slows down the aging process of the body. It also takes care of good vision, digestion, and maintains the beauty of skin, hair and nails. Without vitamin A, proper liver function is impossible.
3. Vitamin C protects the body from viruses and harmful bacteria and strengthens the immune system. It promotes the production and complete absorption of collagen - a protein that maintains the elasticity and youth of the skin, connective tissue, ligaments and joints.
4. Vitamin E promotes the production of hormones, including sex hormones. Maintains the health of the body's reproductive system, slows down the aging process, and prevents the formation of cancerous tumors.
5. Vitamin D is needed for the health of the body's bone and nervous systems.

Mushrooms also contain macro- and microelements:

• potassium nourishes the heart muscle;
• calcium strengthens the tissues of bones and teeth;
• phosphorus participates in metabolic processes;
• selenium slows down the aging process;
• magnesium supports the nervous system;
• manganese is involved in hematopoietic processes;
• copper stimulates the production of hormones, including insulin;
• iodine is responsible for the health of the thyroid gland and maintaining intelligence;
• zinc takes care of the reproductive system.

Mushrooms also contain a lot of fiber, polysaccharides, organic acids and other compounds essential for the healthy functioning of the body. All this makes them an indispensable product for everyone who cares about health.

To whom and how are they useful?

Mushrooms must be included in the Lenten menu. They make up for the lack of proteins and amino acids that inevitably occurs when eating plant foods. Therefore, they are also useful in a vegetarian diet. However, representatives of some branches of vegetarianism still classify mushrooms as animal food and consider their consumption unacceptable.

Due to their low calorie content and high protein content, mushrooms are useful in a variety of diets. After all, they allow you to lose weight without damaging muscle mass. This product is doubly useful for those who want to lose weight because it allows you to quickly feel full; in order to be full, you need less mushrooms than other food. In addition, they are digested slowly, leaving the stomach full for a long time and preventing you from getting hungry quickly. For everyone who cares about their appearance, “forest meat” is also irreplaceable because in addition to proteins, it contains all the vitamins and minerals responsible for the beauty of skin, hair and nails.

Mushrooms contain many vitamins and elements with antioxidant properties. Antioxidants are substances that bind free radicals and fight carcinogens - the main cause of cancer and premature aging.

Vitamins A and E, together with zinc and selenium, contribute to human hormonal health.
They are responsible for the normal production of hormones, including sex hormones. Supports the health of the reproductive system of both women and men. These elements allow women to delay menopause, and men - to maintain healthy potency at any age.

Thanks to their high amount of protein combined with a low percentage of fat, mushrooms help reduce bad cholesterol. They also support the health of the nervous system, digestion, strengthen the immune system and help eliminate waste and toxins from the body.

How are they harmful?

Mushrooms contain a lot of chitin. On the one hand, this substance acts as a “sponge”, absorbing all harmful substances and facilitating their removal from the body. On the other hand, the same chitin interferes with the absorption of nutrients and makes mushrooms a heavy food, since it is difficult to digest. To reduce its impact and improve the absorption of the product, there is a little secret: before eating, mushrooms must be thoroughly chopped, especially the stems, which contain the most of this substance.

It is better not to eat mushrooms or limit the quantity:

• To old people;
• persons with chronic gastrointestinal diseases;
• persons with renal failure;
• people suffering from gout;
• small children.

Another danger that “vegetable meat” contains is its ability to absorb and accumulate waste, toxins, heavy metals and other harmful substances. Therefore, under no circumstances should you collect and eat mushrooms grown within the city, near major highways, or near factories. Growing up in these places, they absorb all harmful exhaust emissions.

This product is capable of producing toxins on its own. You can even get poisoned by edible types of mushrooms if you use them incorrectly. Thus, toxins accumulate during storage without treatment, especially in plastic, “non-breathable” containers. The collected mushrooms must be immediately sorted, washed, peeled and cooked. Even if they are collected for future use, they need to be cut and boiled before freezing or canning. In general, the culinary processing of this product involves two stages. First you need to boil them, draining the resulting broth. And then cook as you want. This allows you to reduce the concentration of harmful substances.

And, of course, before you go into the forest for this unique delicacy, you need to understand its types. There are a lot of poisonous mushrooms that look very similar to edible ones. If you have the slightest doubt, it is better not to give in to temptation and not cut off a suspicious object.

Benefits and harms of different types

There are many types of mushrooms, both edible and not. Useful and not very useful properties vary among different varieties. The most common and famous are, of course, white chanterelles, boletus, and honey mushrooms. There are mushrooms intended not for food, but for medicinal purposes - this is chaga. And there are those that are cultivated by people, for example, shiitake.

What are the benefits and dangers of porcini mushrooms?

The porcini mushroom is considered the most valuable species. It has very low calorie content and high nutritional properties. It contains more vitamin PP than the liver, and it is needed primarily for the health of the digestive system. There is also a lot of iodine and zinc.

Porcini mushrooms are recommended for restoring the body after a long illness, increased mental or physical stress, and stress. Effectively restore muscles. Useful in the diet of people involved in sports.

However, porcini mushrooms should not be eaten by people with chronic diseases of the digestive system, kidneys, or impaired intestinal microflora. They are not recommended for pregnant and lactating women.

The wonderful properties of chanterelles

Chanterelles contain a lot of vitamins B, PP, C, E and A, as well as iron, cobalt, fluorine, zinc, calcium, potassium, sodium, magnesium and copper. Manganese, sulfur, and chlorine are present. In addition, like other mushrooms, there are valuable amino acids. The composition of chanterelles gives them the properties of a natural antibiotic. This species is also useful for various eye diseases, including helping to eliminate night blindness.

Red colored mushrooms contain quinomannose. This substance has the amazing property of destroying worm eggs and paralyzing adults. Therefore, chanterelles are indicated for helminthic infestations.

Chanterelles are not as heavy as other species. Therefore, they can cause harm only through excessive use or when collected in dangerous places. Even children, pregnant and lactating women can eat them, but in small quantities.

Benefits of chaga for the body

Chaga is an amazing mushroom growing on birch, a real miracle of nature. It is not intended for human consumption. Chaga is used to prepare tinctures and medicines that are used:

• for diseases of the gastrointestinal tract;
• for liver diseases;
• for disorders of the circulatory system;
• for cancerous tumors;
• to strengthen the immune system.

And also for general strengthening of the body and for some other negative conditions.

Chaga should not be used for medicinal purposes for chronic colitis, dysentery, overstimulation of the nervous system, simultaneously with antibiotics, as well as for pregnant and lactating women.

About boletus

These mushrooms have no special contraindications. The oil sponge absorbs harmful substances very well, so you need to be especially careful when collecting.

Shiitake - the miracle mushroom

In eastern countries, shiitake is equated to ginseng. This is explained by its amazing properties to promote the synthesis of interferon. This substance increases immunity and reduces the body's susceptibility to various harmful influences from the outside. Shiitake also contains coenzyme Q10, which is important for preserving beauty and youth, which is why the mushroom is used in cosmetology. It is also used to treat diabetes, prostatitis, cancer and some other diseases.

Shiitake is grown under artificial conditions, on special farms, so it is impossible to get poisoned by them. However, they should be limited to the same categories of people for whom any other mushrooms are contraindicated.

A few words about honey mushrooms

Honey mushrooms are light and low-calorie mushrooms. Used as a natural laxative and natural antibiotic. In particular, they kill staphylococcus and E. coli. Tincture of honey mushrooms is used to remove warts.

Honey mushrooms are considered second-class mushrooms, therefore they are somewhat inferior in their nutritional properties and taste to white mushrooms, chanterelles and saffron milk caps. However, they also have many fans. When collecting honey mushrooms, you need to be especially vigilant, because there are a lot of false varieties that can easily be poisoned.

Mushrooms for children, pregnant and lactating women

Mushrooms are heavy food that a child’s body may not be able to digest. All types of this product should not be given to children under three years of age. Older children can eat a little “light” types of mushrooms: honey mushrooms, chanterelles, boletus. It is better to wait until 12 years with heavier and chitin-rich white and aspen boletuses. During adolescence, the body actively grows, including the formation of its muscular skeleton. Therefore, in moderation, mushrooms can be beneficial at this age. However, the digestive system of a child and teenager is weaker than that of an adult, so mushrooms in large quantities can cause heaviness and indigestion.

During pregnancy, it is also better to limit mushroom consumption. But if you have a craving for mushrooms, then you can eat them by preparing them correctly and carefully listening to your body. Particular attention should be paid to the quality of this product. The body “in position” is especially sensitive to harmful substances. Therefore, mushrooms must either be collected in trusted places, or bought in supermarkets and not stored for a long time.

As for the lactation period, this is not the time for bold culinary experiments and delights. In the first two to three months of breastfeeding, it is better to avoid mushrooms, as well as any other heavy food. They can cause intestinal colic in a child. Later, you can introduce this product in small portions, carefully observing the baby’s reaction. The best option for pregnant and lactating women would be champignons. Firstly, they are easily absorbed by the body. Secondly, they are grown in artificial conditions, which means they cannot be poisoned.

A doctor from the Dniester Central District Hospital will talk about the benefits and harms of mushrooms in his interview:

The main thing with mushrooms, as with any other product, is to take responsibility for collecting, preparing and storing them. You can be poisoned by any product, but this is especially true for mushrooms that accumulate toxins. If all precautions are followed, mushrooms will be an excellent product for anyone who cares about their health and wants to add variety to the menu.

In contact with

Chanterelle jam has a rather unusual, but piquant and pleasant taste. The classic Italian recipe “Mermelada de Setas” uses exclusively chanterelles, but, as experience suggests, boletus, row and other types of mushrooms that grow in abundance here are perfect for jam. The main requirement is that the mushrooms must be young and strong.

Peel the mushrooms, cut into small pieces and place in a saucepan. Pour cold water over them to wash out the bitterness if they are chanterelles and leave them overnight. There is no need to soak the butter, just clean it and you can start cooking right away.

For 1 kg of mushrooms you will need:

• 300 gr. Sahara;
• Cinnamon and vanilla to taste;
• Juice of half a lemon;
• 1 large apple;
• 200 g of water.

Sprinkle the mushrooms with sugar, add water and bring to a boil over very low heat. Using a slotted spoon, skim off the foam as it forms and cook the jam for 30 minutes.

Peel the apple and grate it on a coarse grater, or just finely chop it. Add the apple to the mushrooms and cook the jam for another 30 minutes.

5 minutes before cooking, add lemon juice, vanilla and cinnamon.

Taste the mushrooms, and if they are still hard, turn off the heat and cool the jam.

Grind the mushrooms with an immersion blender, making a confiture out of them, and place the pan back on the stove. Bring the mushroom jam to a boil and you can start rolling. Pour the hot jam into clean, dry jars and seal the lids with a seaming wrench.

Mushroom jam is eaten chilled. Most often it is used as a dessert for coffee. Although, mushroom jam goes wonderfully with cheese, meat and wine.

Store mushroom jam in the refrigerator or any other cool place and if stored correctly, you will always have savory mushroom jam on hand.

How to prepare equally spicy champignon jam, watch the video:

Recipe for exclusive chanterelle mushroom jam! Category Useful tips.