Granular butter dish (Suillus granulatus)Systematics:
- Department: Basidiomycota (Basidiomycetes)
- Subdivision: Agaricomycotina (Agaricomycetes)
- Class: Agaricomycetes (Agaricomycetes)
- Subclass: Agaricomycetidae (Agaricomycetes)
- Order: Boletales
- Family: Suillaceae (Oily)
- Genus: Suillus (Oily)
- Species: Suillus granulatus (Granular Butter)
Summer butter dish
Early butter dish
Grows in groups in pine forests with low grass. It is especially abundant in the pine forests of the Caucasus.
The surface of the cap of the granular oiler is not so sticky, and the mushroom seems completely dry. The cap is rounded-convex, up to 10 cm in diameter, at first reddish, brownish-brown, later yellowish or yellow-ocher. The tubular layer is relatively thin, in young mushrooms it is light, in old ones it is light gray-yellow. The tubules are short, yellow, with rounded pores. Droplets of milky white juice are discharged.
The pulp is thick, yellowish-brown, soft, with a pleasant taste, almost odorless, does not change color at the break. Leg up to 8 cm long, 1-2 cm thick, yellow, white at the top with warts or grains.
Very similar to the Real Butter (Suillus luteus). It differs from it in the absence of a filmy ring on the leg.
Edible mushroom, second category. Harvested from June to September, and in the southern regions and the Krasnodar Territory - from May to November. Eat fresh, pickled and salted. When pickling, it is better to remove the skin from the caps (to facilitate cleaning, the mushrooms are dipped in boiling water for 1-2 minutes).