Many novice mushroom pickers are very suspicious of mushrooms that turn blue at the cut. Taking them for poisonous, they simply throw out completely edible fruiting bodies. I must say that the 'blue' effect is inherent in even the most delicious edible mushrooms. This reaction extends to some types of butter. So, lovers of 'quiet hunting' may find that the leg of the oil can turn blue on the cut.
Butterlets and other similar mushrooms that turn blue when cut
If you are faced with such an interesting phenomenon, then it is quite natural to ask the question: do the boletus on the cut turn blue or is it a sign of poisonous mushrooms? In fact, many representatives of the 'mushroom kingdom' at the cut site acquire a bluish tinge due to oxidation associated with the reaction of the mushroom pulp to air. This is completely normal and you shouldn't worry about it. If you are absolutely sure of the torn oil can, but saw the blue at the cut, you can safely send it to the basket.
I must say that a similar reaction to air occurs in all mushrooms, without exception. It's just that in some species it is barely noticeable, while in others it appears in a 'fabulous' shade. This is the case with the gray or blue butter dish (Suillus aeruginascens) – the edible representative of the mushroom world. Many mushroom pickers are in no hurry to cut them and eat them because of the characteristic blue color that appears at the cut site. However, in this case, the blue does not in any way affect the taste of this mushroom, it just does not look very aesthetically pleasing. The yellow-brown (motley) butter can (Suillus variegatus) also turns blue on the cut, but does not have a very pleasant taste. For its specific taste, it is considered to be inedible (but not poisonous).
There are mushrooms similar to boletus, which turn blue when cut. These are goats that can often be confused with an ordinary butter dish. This mushroom of the bolet family is also edible.
