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You came home with a basket full of your favorite mushrooms - butter. Then, satisfied with the harvested crop, you start processing it. However, in the process, you discover that some of the butter turned red during cooking. Thoughts about delicious food made from these mushrooms leave you and turn into fear of harming yourself and your loved ones. What can be done in this case? First you need to figure out why the butter turns red during cooking, changing its usual brown color?

Why do butter legs or caps turn red during cooking?

The main point that needs to be remembered for all mushroom lovers is that the butter does not turn red and pink when cooked. This feature usually belongs to other mushrooms - kids. The fact is that this species is very similar to boletus and belongs to their family. Even experienced mushroom pickers cannot immediately determine what is in their basket: butterdish or goat. Both of these fungi are known to grow in pine forests, ripening at the same time of the year. So, together with boletus, a kid can accidentally get into the basket. On the cut and on the break, the kids turn pink, and during heat treatment they can even acquire a brown tint. Therefore, if you find that the "butter" turns red during cooking, do not worry - this is normal. Apparently, there were other mushrooms in the pan - kids, which are absolutely harmless and edible. And in terms of taste, they are in no way inferior to boletus. Just turning pink mushrooms do not look very appetizing. This situation also applies to those cases when only the legs of butter turn red during cooking.

So, can boletus turn red during cooking? Sometimes it happens that on the cut, the boletus caps turn blue. This is due to the reaction of the cut mushroom pulp to air. However, when boiling oil, they should not turn red, blue, or acquire any other shade. A boiled butter dish does not give a dark broth, but itself becomes light brown. If some mushrooms change color during heat treatment, do not despair. This will not affect the taste of the dish. But it will look original in mushroom soup. In the future, to preserve the color of the mushrooms during cooking, add citric acid to the water at the tip of a knife or 2 tbsp. 6% vinegar.

In addition, many mushroom pickers love boletus because they have no poisonous (false) counterparts. As a rule, harvesting of this species is considered safer than “quiet hunting” for porcini mushrooms and wild mushrooms. Therefore, the "butter can" reddened during cooking is quite edible and is perfect for pickling for the winter.