Suillus
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Buttercup (Suillus) is a genus of basidiomycote fungi of the
Suillaceae family. It got its name because of the oiliness,
the slippery to the touch hairpins. Characteristic features
that distinguish other types of buttercups from other boletus
are the sticky cap. The cap is 3-8(10-12) cm in diameter,
hemispherical, then convex or flattened, with a blunt edge,
chestnut or yellowish-brown, glabrous, sticky. The skin is
removed very easily. Pores are whitish at first, turn yellow
with age, angular-rounded. Spores are dirty-yellowish, 7-10.5
× 3-3.5 μm. Leg 3-8(10) × 1-3 cm, dense, whitish, later
yellowish, brownish, with a ring that quickly disappears. The
ring is plate-membranous, white, later brownish, sometimes
with a purple tint. The pulp is watery, whitish, yellowish
with age, darker under the skin, does not change when cut in
the wind, the taste and smell are pleasant.
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Description
In terms of taste and nutritional value, oil mushrooms are almost as good as porcini mushrooms, and they grow so abundantly that in some regions of our country they can be collected three to five times from May to October. Butterdish cedar and Siberian, larch and marsh, granular and late is very good fried, stewed and boiled. And recently, scientists were able to establish that some types of oil contain a special resinous substance that relieves acute headaches, and also alleviates the fate of patients with chronic gout. Mushrooms contain on average up to 90% water. The remaining 10% are distributed approximately as follows: up to 4% are proteins, up to 2% are fiber, up to 1.5% are carbohydrates, up to 1% are fats, and up to 1.5% are minerals.
Packaging
FROZEN -18°
10 kg box
FROZEN -18°
25 kg box
FROZEN -18°FROZEN -18°
10 kg box
25 kg box