Oiler (Suillus cavipes)Systematics:
- Department: Basidiomycota (Basidiomycetes)
- Subdivision: Agaricomycotina (Agaricomycetes)
- Class: Agaricomycetes (Agaricomycetes)
- Subclass: Agaricomycetidae (Agaricomycetes)
- Order: Boletales
- Family: Suillaceae (Oily)
- Genus: Suillus (Oily)
- Species: Suillus cavipes (Buttercup)
The flywheel is full-legged;
Hat: in the half-footed oiler, the elastic, thin cap first has a bell-shaped shape, then becomes convex and flat with a wavy surface in the mature mushroom. A small protruding tubercle is clearly visible on the cap. The edges of the cap of the half-footed oiler are lobed, with scraps of bedspread. The color of the cap in the process of mushroom maturation changes from brown to rusty-red and yellow. The diameter of the cap is up to 17 cm. The surface of the cap is dry, not sticky, covered with dark fibrous scales. The skin is covered with almost invisible, thin fluff.
Stem: almost tapered at the base, thickened at the center, completely hollow. In rainy weather, the cavity of the leg of the oiler becomes watery. At the top of the leg, you can see a sticky ring that soon becomes clumpy. For the hollow stem, the mushroom was called the Oiler.
Pores: wide with sharp edges. Spore powder: olive-buffy. Spores are ellipsoid-fusiform, smooth ocher-yellow in color.
Tubules: short, descending along the stem, tightly attached to the cap. At first, the tubular layer is pale yellow in color, then becomes brownish or olive. The tubes have a relatively radial arrangement, the pores are rather large.
Flesh: fibrous, elastic can be light yellow or lemon yellow. The pulp has an almost imperceptible smell and a pleasant taste. In the leg, the flesh is brownish in color.
Similarity: it looks a little like a flywheel, therefore it is also called a half-leg flywheel . Has no similarity with poisonous species.
Distribution: Found mainly in cedar and deciduous forests. The fruiting period is from August to October. Prefers soils in mountainous or lowland areas.
Edible: conditionally edible mushroom, fourth category of food qualities. It is consumed dried or fresh. Mushroom pickers do not consider the Butterfoot mushroom valuable because of its rubber-like pulp.