Home » Basics » Frozen boletus mushroom dishes. Butter dishes

Frozen boletus mushroom dishes. Butter dishes

Butter, so beloved by many, is a valuable source of protein and many beneficial microelements. Like many other wild mushrooms, they are quite easy to prepare. They can not only be served immediately after harvest, but also stored for future use. Tired of old recipes? Let's take a look at a couple of new ones. But it’s also worth mentioning the classics, because many people don’t know how to cook boletus.

Preparing to cook

Wild mushrooms are not like mushrooms from the supermarket, which can be eaten almost raw. This requires special preparation. Before preparing boletus, they must be thoroughly cleaned, rinsed and boiled. The boiling time should be at least half an hour. And no mushroom soups! We pour the first broth into the trash - it is completely unsuitable for food.

Fried butter

What to do next? Let's start with the classics. Yes, almost everyone starts with it - rarely does anyone resist the temptation to immediately fry potatoes with mushrooms, right that very evening, even despite the fatigue from a long walk through the forest.

Place the boiled mushrooms on a sieve, rinse, and let the moisture drain. It is quite acceptable to stew chopped potatoes, onions, and mushrooms together. But if you want fried potatoes rather than stewed ones, it’s better to cook all the ingredients separately from each other, and “introduce” them only at the very end of cooking. The proportions of products here are completely arbitrary and depend only on the number of mushrooms. The more there are, the better, this is clear to everyone. But even a very small handful of “forest beef” (that’s what our ancestors called these gifts of the forest) will turn an ordinary weekday dinner into a real holiday. You shouldn't overdo it with spices. Aromatic butternuts are quite self-sufficient, and a few peas and a couple of bay leaves are enough to emphasize their taste.

with spices

Why not prepare everyone's favorite pickling recipes (at least, most of them) are perfect for preparing for the winter. The proportions of the products are as follows:

boletus - 3 kg;
salt - 2.5 tbsp. l.;
sugar - 2 tsp;
vegetable oil, can be refined - 1 tbsp. l.;
vinegar 9% - 80 ml;
bay leaf - 5 pcs.;
allspice peas - 7 pcs.

If desired, you can add a few cloves and a very small pinch of ground nutmeg to the recipe.

To prepare the marinade, pour boiled mushrooms with clean water until just covered, add all the ingredients, and put on fire. Before marinating the boletus, let’s not forget about the jars. We lay out the boiled mushrooms and immediately roll them up.

Dried boletus

Many housewives prefer to prepare butter for the winter by drying. This method is simple, reliable, and the result is simply wonderful!

How to prepare boletus for drying? Yes, it’s very simple - wash and cut. And then hang it on a thread and leave it in a draft. Drying time depends on temperature, size of pieces, air flow. Usually 10-14 days are enough. After the boletus becomes dry, they need to be removed from the threads and stored, for example, in clean jars (dry!) or cotton bags.

Before cooking, be sure to pre-boil such mushrooms!

Creamy mushroom soup

Those who think about how to cook butter in winter first of all think about soup. Ice cream is also suitable for it, and of course, this delicious dish is also cooked during the harvest season.

Mushroom puree soups made from boiled vegetables pureed in a blender are very common. As a rule, butter cut into small pieces is placed in the first dish. Soup recipes require pre-boiling mushrooms.

To prepare, take about 0.5 kg of potatoes, a couple of onions, a small carrot, 2 cups of cream and boiled mushrooms. Cook the vegetables until tender, grind them to puree, add butter and cream, and boil. That's it! If desired, you can add greens to this soup.

Caviar

It may come in handy for zealous housewives and this one can be added to sauces and gravies, seasoned with porridge, used for making pizza, pancakes and pies, and simply spread on bread and served as a side dish.

To prepare the appetizer, carrots, fresh garlic and spices are added to the boiled mushrooms. All ingredients are lightly stewed. It is best to grind them using a meat grinder with a large mesh.

For a long time, people have valued and loved mushrooms, because this amazing product cannot be ignored - it is so useful and versatile. Butterflies - mushrooms with an oily brown cap on a yellow stem, open up wide scope for culinary talent: they can be fried, boiled, stewed, baked, pickled, salted and cooked even in a slow cooker. Dishes made from them have a magical aroma, delicate and spicy taste. This article will tell you in detail how to cook boletus using any of the methods.

Let's get acquainted

This cute mushroom gets its name from its sticky cap, the color of which varies from yellow to brown. The wetter it is, the more mucus it has. The height of the oiler reaches 12 cm, the thickness is 3 cm, and the diameter of the rounded cap with tubular pores is 15 cm. Young mushrooms have a white film on its back side. The stem is lighter than the cap, usually golden yellow. Adult mushrooms have a white or gray-violet ring: above it the stem is white, below it is brown. The pulp smells pleasant and tastes sour, and can be white or yellow.

Important! In order for the mycelium to produce a harvest for more than one year, mushrooms cannot be pulled out by the roots. They should be carefully cut with a sharp knife.

In terms of productivity, these mushrooms take first place. You can meet families of boletus in coniferous forests, forest plantations and pine forests. They prefer edges, old fireplaces, and like to hide under the fallen leaves of young pines. Boletus is collected from June (especially after the rains) until the first frost; the most productive season is July.

Important! Mushrooms are a low-calorie product that will provide invaluable assistance in weight loss.

We will talk further about what to do with boletus, how they are useful and which recipes have proven to be better than others.

What are the benefits of boletus?

The composition of these nutritious mushrooms is rich in many amino acids, proteins, which are easily and almost completely absorbed by the human body (75-85%), vitamins and microelements. This product does not cause difficulties in the gastrointestinal tract. And not so long ago it was found that boletus contains the optimal amount of substances that can help mitigate the manifestations of gout.

Energy composition:

carbohydrates – 46%;
fats – 18%;
proteins – 18%.

Important! Caps contain more protein than stems; young mushrooms are superior to old ones in protein content.

Butterflies, like oyster mushrooms, absorb heavy metals from the ground along with radioactive elements. Therefore, before going mushroom hunting, make sure that the area you choose is not contaminated.

Important! To rid mushrooms of harmful elements, boil them in several waters.

Dishes prepared from fresh butter mushrooms are most useful, however, properly frozen mushrooms can retain their invaluable properties.

Preparing mushrooms

What can you do with boletus? If there is no need to cook fresh mushrooms immediately, they should be prepared for storage immediately after collection, because they quickly deteriorate:

To begin, carefully sort through the entire crop, remove specimens with rot, and cut out wormholes.
Afterwards, put the boletus in a container of water, to which add a little salt.
Leave for a couple of hours - during this time the remaining worms and larvae will come out.

Important! Butterflies do not need to be soaked for several days, unlike other mushrooms.

Regardless of whether you decide to cook them right away or freeze them, wash and remove the skin from the caps. To make this easier, mushrooms are dried in a spread-out form:

let them lie in the shade for a couple of hours;
Half an hour in the sun will be enough.

After drying, they are not washed. In principle, you can leave the skin on, but in this case the mushrooms will be slightly bitter and will lose their attractive color when cooked.

Important! Clean the oils with gloves, otherwise you will have a brown residue on your hands that is not easy to remove.

Next we prepare the “harvest”. Boil the peeled mushrooms in boiling water with a little salt for 10-20 minutes (if you doubt their purity, do this procedure twice, changing the water). Then drain in a colander, let cool, rinse under running water, drain again to drain excess water.

Another way to prepare butternuts for freezing is to fry them. Cut the mushrooms into slices, fry in oil for about 20 minutes, remove excess fat.

Important! Do not use animal fat when frying - this will keep the mushrooms only for a month. If you plan to start cooking immediately after preparing the mushrooms, fry them in butter - it will be even tastier.

Freezing and defrosting is annoying

No matter how you decide to prepare boletus in the future, the densest specimens are best suited for freezing. Large ones can be cut, small ones can be left whole. Dry it thoroughly after frying and boiling, and then sort it into clean plastic bags or containers and put it in the freezer, setting it to maximum power. After an hour, return to normal temperature.

After defrosting butternuts, use them immediately, otherwise they will quickly become a fertile environment for the development of bacteria. To preserve the beneficial properties and taste, defrosting must occur naturally. When the icy glaze is gone, start cooking.

Important! Do not defrost for future use - take only the amount needed to prepare one dish.

Butter dishes

These popular mushrooms, with their excellent taste and aroma, are used as an ingredient in a great variety of dishes: soups, hot dishes, sauces, salads, fillings for pies and rolls. Having prepared dishes according to the given recipes, you will undoubtedly please your loved ones and will often answer guests’ questions about how to learn how to cook boletus just as magically.

Important! Before cooking, fresh mushrooms should be washed and peeled.

Marinated boletus

This traditional snack has long become not just an excellent addition to boiled potatoes, but an integral part of the holiday table. In addition, it allows you to enjoy mushrooms not only in season, but also in winter. This recipe also makes other mushrooms delicious.

Important! You can marinate whole mushrooms, just the caps, or just the legs—as you prefer. Small young whole mushrooms are especially good.

To marinate 2 kilograms of fresh butter you will need:

Salt: 3 tbsp. spoons (1 for boiling mushrooms, 2 for marinade);
Sugar: 1 tbsp. spoon;
9% vinegar: 10 tbsp. spoon;
Bay leaf: 5 leaves;
Allspice: 10-15 peas;
Cloves: 10 branches;
Banks: 5-6;
Optional dill.

Important! It is most convenient and practical to use 0.5 liter jars.

Cooking process:

To prepare delicious pickled butter, place them in a saucepan and fill with water so that it covers the mushrooms. Add 1 spoon of salt and cook for 20 minutes, skimming off the foam.

Important! To add piquancy to the future dish, boil a whole onion with mushrooms. To ensure that the mushrooms retain their color and do not darken, add citric acid to the water on the tip of a knife or a couple of drops of vinegar.

Drain the mushrooms in a colander.
While they are drying, prepare the marinade by mixing all the ingredients.
Place the mushrooms in the marinade and cook for 15-20 minutes.
Sterilize the prepared jars.

Important! To do this, thoroughly wash the jars with a mixture of soda and mustard (potassium permanganate solution is also suitable) or, after wetting, place upside down on a sheet in the oven (place the lids nearby), bring to a temperature of 150 ° C and carefully remove after 15 minutes.

Fill the jars with mushrooms and add marinade (about 1 cup per jar).
Close or roll up the lids of the jars, turn them upside down until they cool.

Important! It is better to store the workpieces in a cool place.

Serve with butter, herbs and fresh onions.

Important! The marinade can be prepared only with salt and sugar, and the remaining ingredients can be placed at the bottom of the jars before pouring.

Salty boletus

Pickling is an excellent option that can be done with butter. Pickles will also perfectly preserve mushrooms and reveal their taste in a new way.

To make them strong and spicy, use:

Fresh boletus: 1 kg;
Salt: 2 tbsp. spoons;
Allspice: 5 peas;
Bay leaf: 4 leaves;
Garlic: 3 cloves;
Optional: fresh dill, currant leaves.

Having prepared all the ingredients, let's start cooking:

Add salt to the water, cook the mushrooms for 20 minutes, stirring and occasionally skimming off the foam.
Rinse with cold water and place in a colander to drain.
Pour salt into the bottom of the pan or bowl and place the mushrooms with their stems facing up.
Sprinkle the layer of mushrooms with salt and spices.
Place the mushrooms again and add as many times as needed.
Cover the top with a flat dish and place under a press.

Important! The mushrooms must be completely in the solution. If it is not enough, add salted boiled water.

Leave it for a day.
Place the mushrooms tightly in sterilized jars and close.

Important! To be safe, you can add a little vegetable oil to the top of each jar.

After 3 weeks, excellent mushrooms will be ready to eat. Serve with butter and herbs.

Fried boletus

If you haven't decided what to do with fresh buttermilks yet, fry them! This appetizer goes great with boiled or fried vegetables (as everyone knows, especially potatoes) and black bread, can be used as an ingredient for salad, and is also very easy to prepare.

Important! A favorite dish is fried potatoes with mushrooms; it will become even more tender if you add a couple of tablespoons of sour cream during frying.

You will need:

Butter: 0.5 kg;
Onions: 0.5-1 pcs.;
Bay leaf: a pair of leaves;
Vegetable oil and salt: to taste;

Place the prepared mushrooms in a saucepan with cold water, and after boiling, cook for 15-20 minutes.
Meanwhile, dice the onion.
Heat oil in a frying pan, add mushrooms and onions.
Salt and add spices.

When the onions are ready, you can start the meal.

Pork stewed in sour cream and butter

A delicate dish with a wonderful aroma will come in handy for lunch or dinner.

Important! Brisket is ideal for preparing this dish. Sour cream can be successfully replaced with cream.

If you decide to cook boletus with pork, you won’t need many ingredients:

Pork: 1 kg;
Onions: 2 heads;
Boiled butter: 400 g;
Sour cream/cream: 100 g;
Salt, pepper, spices: to taste;
Vegetable oil: to taste.

Having completed the preparations, we begin to prepare the most tender meat:

Rinse the meat, dry and cut into cubes.
Peel and chop the onion.
Pour vegetable oil into a frying pan and heat it up.
Lay out the meat and place the onion on top.
Stirring, cook for 30-40 minutes. over medium heat.
Add mushrooms and salt. Mix well and leave covered for 25 minutes.
Add spices and stir.
Mix sour cream or cream with a small amount of water, pour into a frying pan, stir.
After 25 minutes, almost all the liquid will evaporate.

The dish is ready!

Zrazy with boletus and egg

This option of how to cook boletus has many variations. We present to your attention one of the simplest.

Take:

Minced meat (preferably pork): 600 g;
Butter: 200 g;
Egg: 4 pcs. (2 for minced meat, 2 for filling);
Onions: 2 pcs. (1 for frying mushrooms, 1 for filling);
Raw potatoes: 1 pc.;
Vegetable oil and seasonings: to taste.

For convenience, chop the onion in advance and fry with mushrooms, and then:

Boil the eggs hard (10 minutes), chop finely, divide in half.
Mix half the eggs with fried mushrooms and onions, add salt and seasonings.
Grate the potatoes and add to the prepared filling.
Also grate the onion, combine with the minced meat and the remaining eggs, and add salt.
Take some minced meat and make a flatbread.
Place the filling in the middle and form a pie.
Fry in a frying pan in vegetable oil until ready.

Important! Sour cream with finely chopped herbs and garlic is especially good as a sauce for zrazy.

Soup with butter

If you sometimes don't know what else you can do with butter, prepare the soup using this easy-to-follow recipe.

Important! With frozen mushrooms the soup will be very tasty, and with fresh mushrooms it will also be incredibly aromatic.

You will need:

Butter: 300 g;
Onions: 1 pc.;
Carrots: 1 pc.;
Celery stalk: 1 pc.;
Potatoes: 3 pcs.;
Black pepper: a couple of peas;
Bay leaf: 1 leaf;
Olive oil, salt and pepper: to taste.

Important! To make the soup thicker, add a little flour to the vegetables when frying.

Cooking process:

Cut the potatoes into cubes and let them cook.
Also cube celery, onion and carrots and fry in olive oil for a couple of minutes.
Add mushrooms, salt and pepper to the pan and fry for another 8-10 minutes.
Place the peas in the broth. Boil the potatoes until done.
Add the vegetables from the frying pan to the broth, add the bay leaf and let simmer for a minute. Remove from heat.

Important! The soup will become especially rich if, after you remove it from the heat, you let it brew for at least half an hour.

Potatoes with butter in the oven

Cooking boletus with potatoes in the oven is a pleasure. If until now you have only baked in a mold, be sure to try preparing this simple and extremely tasty dish in pots - you will be pleased with the result!

Must have on hand:

Butter: 500 g;
Potatoes: 1 kg;
Onions: 3 pcs.;
Salt, pepper and spices: to taste;
Vegetable oil for frying.

Important! If you are cooking with fresh mushrooms, first wash, peel and boil them.

Cooking process:

Fry the mushrooms a little.
Peel and cut the potatoes into cubes, boil until half cooked, add salt.
Thinly slice the onion.
Place it in pots along with potatoes and mushrooms, add spices to your taste.

Important! For a seal, place a ring of dough (similar to dumplings - made from flour, water and salt) between the lid and the pot. In addition, it is an excellent substitute for bread.

Bake in the oven over medium heat. The dough should be completely baked and browned.

After removing from the oven, let the pots cool slightly and you are ready to eat.

Important! Find out also so that your diet is varied and healthy.

Potatoes with butter in a slow cooker

Do you already know how to cook butter in a slow cooker? With the advent of this fashionable technique, preparing a masterpiece will require almost no effort from you!

Check if you have:

Butter: 120 g;
Potatoes: 500 g;
Onions: 1 pc.;
Olive oil: 3 tbsp. spoons;
Salt, herbs: to taste.

Important! Both fresh and frozen mushrooms are suitable for this recipe.

Rules for preparing this dish:

Peel the onion and cut into small cubes.
Pour olive oil into the bottom of the bowl and set the “Fry” mode.
Place the mushrooms and onions into the heated oil - they should become soft and the mushroom juice should evaporate.
Cut the potatoes into large cubes and dry.

Important! Thanks to this little trick, a crispy golden crust will appear.

Place the potatoes in a bowl, add salt and spices, stir. Set the “Baking” mode for 45 minutes.
In 10 min. Before cooking, sprinkle the dish with herbs and wait until cooking is complete.

We hope that this article was able to comprehensively answer the question of what can be done with boletus. Cook with pleasure and be healthy!

Important! And we will also tell you, , if after purchasing or cooking it something didn’t go as you planned.

Even if you are an experienced mushroom picker and know how to process and prepare boletus, you will want to improve your knowledge in the field of processing mushroom crops and gain new experience. Beginners in this matter will find all the necessary information for themselves and learn how to correctly apply it in practice.

What do boletus look like?

For those who are going mushroom hunting for the first time or are improving their knowledge, it would be a good idea to learn what false and edible boletus look like, how to distinguish them from other subspecies and not confuse them with toadstools.

The true butterdish with yellowish flesh grows from May to November and has no duplicates.

The red oiler has a cap of a characteristic color with a reddish tint.

The goat or dry oiler appears in August and does not require cleaning the cap.

The yellow-brown mushroom has a velvety cap with small scales.

The grainy oiler is covered with small droplets of juice on the porous part.

Remarkable boletus is covered with large red-brown scales.

The Siberian oiler with a dirty yellow or yellow-olive cap is well recognizable.

The gray butterdish turns blue when cut and has a white ring on the stem.

A wide ring frames the stem of the tawny oiler.

The ruby butterfly differs from other mushrooms in its bright color palette.

The cap of the painted oiler is covered with scales, and the flesh turns red when cut.

The leg of the larch oiler is surrounded by a yellow ring.

Cedar oiler has a bright fruity-almond aroma.

The yellowish oiler can be recognized by its mucous ring.

The white oiler differs from the boletus in the color of its cap.

The Bellini mushroom has a massive stalk and a light brown cap.

Numerous varieties of boletus have practically no false counterparts - toadstools. Only the conditionally edible pepper mushroom can be mistaken for the desired mushroom.

Very edible spruce fly.

How to clean boletus?

Having learned to recognize a mushroom in the forest, it won’t hurt to learn how to quickly clean boletus.

Mushrooms should be cleaned within the first few hours after picking. It is preferable to do this dry, starting to wash the mushroom mass after cleaning.
The easiest way is to pry the edge of the film with a knife and remove it from the cap.
You can make it easier to remove the film by dipping each cap in boiling water for a few seconds and then cleaning it immediately.
Without a knife, you can peel the mushroom if you break it in half, then move the two halves of the cap apart and remove the film.

How to wash your hands after eating butter mushrooms?

After cleaning mushrooms without gloves, your hands become covered with a brown coating that is difficult to wash off. Find out the recommendations in the next section on how to wash your hands of oil.

Citric acid will help you easily deal with contamination, which you can simply apply to moistened palms and rub a little or prepare a bath. To do this, dissolve a sachet of the substance in a liter of water and dip your hands into the solution for 10 minutes.
Instead of citric acid, 9% table vinegar is suitable, pour a glass of it into a liter of water and hold your hands in the solution for 5 minutes.
You can clean dark areas using nail polish remover with acetone or a paste of baking soda and water, which is used to wipe the stains with a cotton swab.
Remains of dirt are washed off with laundry soap, and then lubricate your hands with cream.

How to cook boletus mushrooms?

Butter dishes delight the eye with variety and satisfy the taste needs of consumers with the most varied tastes. Collected, peeled and boiled mushrooms are an excellent basis for obtaining salted, appetizers, first and second culinary compositions.

Butter is fried in a frying pan just like that, with onions or other ingredients.
Mushrooms are added to soups, cooked with potatoes, complemented with all kinds of stews, stews, fish, seafood, and used as a filling in baked goods.
A significant share in cooking is the preparation of butter for the winter in the form of pickles, pickled snacks or multi-component preparations with vegetables.

How to fry butter?

Fried boletus is a recipe for the simplest mushroom dish, which can be served simply with bread, or complemented with boiled or fried potatoes, boiled buckwheat, other grains, and pasta. At the end of frying the mushrooms, you can season them with chopped garlic cloves and finely chopped fresh herbs.

Ingredients:

boletus – 500 g;
onions – 2 pcs.;
vegetable oil – 4 tbsp. spoons;
salt, pepper

Preparation

The butter is cleaned, washed, cut into pieces if necessary and boiled in salted water for 10 minutes.
Place the mushroom mass in a colander and allow the water to drain.
Add mushrooms and cook until lightly browned.
Fried butter with onions is served piping hot or cooled.

Fried butter with potatoes - recipe

Having learned how to process and cook boletus, you will be able to make a delicious, hearty dinner by frying mushrooms along with potatoes, young or more mature. If you are confident in the excellent quality and freshness of the butter, you can not boil it first, but immediately use it for frying with chopped vegetables.

Ingredients:

boletus – 250 g;
onions – 2 pcs.;
potatoes – 1 kg;

Preparation

Fry the onion in oil until half cooked.
Add prepared peeled, washed and chopped butter and fry with stirring until almost done.
Add peeled and chopped potatoes.
until the last readiness, salt, pepper and serve.

Mushroom caviar from boletus

Cooked wild mushrooms will have an indescribable rich taste and bright aroma. The presented laconic composition of the snack can be expanded if desired by adding carrots poached in oil, crushed peeled tomatoes, sweet bell peppers or spices to your taste.

Ingredients:

boletus – 1 kg;
onion – 800 g;
garlic – 1 head;
sugar, ground black pepper - 1 teaspoon each;
salt – 1.5 teaspoons;
cloves, laurel, peppercorns.

Preparation

The mushrooms are cleaned, boiled, and twisted through a meat grinder.
Chop the onion in the same manner and simmer in a frying pan until excess moisture evaporates.
Add twisted boletus and simmer for 1 hour.
Season the mixture with salt, pepper, sugar, stir in chopped garlic, and heat for 3 minutes.
Place the hot mixture in sterile jars, placing laurel, pepper, and cloves on the bottom.
Cover the containers with lids and store the caviar in the refrigerator.

Butter soup

It can be cooked with noodles, rice, buckwheat, other cereals, or in a purely vegetable composition, adding green peas, corn, sweet bell peppers and other vegetables as a filler. The taste and aroma of the hot dish will become even richer if you add a chopped stalk of celery to the frying.

Ingredients:

boletus – 0.5 kg;
potatoes – 3 pcs.;
onions and carrots - 1 pc.;
vermicelli – 1 handful;
laurel, pepper;
greens – 0.5 bunch.

Preparation

Cut the peeled potatoes, add water and boil until almost done.
Add vermicelli and fry onions, carrots and pre-boiled mushrooms.
Season it hot, boil it a little, season it with herbs, and let it brew for 20 minutes.

Mycelium of boletus - recipe

Butter mushroom is a thick type of rich mushroom soup that is thickened by adding beaten eggs or adding cheese. The basic vegetable set consists of chopped potatoes, onions and carrots, but it is not forbidden to use other vegetable components of your choice and taste.

Ingredients:

boletus – 0.5 kg;
potatoes – 400 g;
onions and carrots - 1 pc.;
processed cheese – 250 g;
garlic – 2 cloves;
laurel, pepper, salt, vegetable oil;
greens – 0.5 bunch.

Preparation

Mushrooms are cut and boiled in water for 20 minutes.
Add potatoes, onions and carrots fried in oil.
After 10 minutes, add cheese, garlic, and seasonings to the pan and boil for five minutes.
Serve hot mycelium with herbs.

Butter fried in sour cream

Reveals the taste of wild mushrooms as brightly as possible. You can also use heavy cream and stew the dish in it after frying the ingredients. For those who prefer more savory snacks, you can add chopped garlic and finely chopped fresh herbs at the end of the stew.

Ingredients:

boletus – 0.5 kg;
onions – 2 pcs.;
sour cream – 150 g;
salt, pepper, vegetable oil.

Preparation

The butter is prepared, boiled for 25 minutes, and drained in a colander.
Fry chopped onions in vegetable oil until half cooked.
Add boiled mushrooms and fry until lightly browned.
Add sour cream, season the dish with salt and pepper, and simmer for several minutes.

Preparing butter for the winter

They will help you prepare butter for the winter or salted in jars or barrels. To store the latter, you will need a cellar, a cool basement or free space in the refrigerator. Crispy mushrooms are served with butter, chopped onions, garlic or used in cooking.

Ingredients:

boletus – 1 kg;
salt – 2.5 tbsp. spoons;
onions and carrots - 1 pc.;
laurel – 5 pcs.;
garlic – 4 cloves;
peppercorns, currant leaves and dill.

Preparation

Boil the peeled boletus in salted and slightly acidified water for 25 minutes and drain in a colander.
Place the mushrooms with their caps down, sprinkling the layers with salt, herbs, garlic and spices.
Press the mushroom mass with a weight and leave for 24 hours.
Place the pickles in jars along with the brine, cover with lids, and place in the refrigerator.

Recipe for pickling butter

You can use acetic acid, table vinegar or citric acid, calculating the correct proportions of the additive. As a spicy assortment, use a classic mix of laurel and peppercorns, or add cloves, allspice, and cinnamon for added piquancy.

Ingredients:

boletus – 2 kg;
water – 1 l;
salt – 1 tbsp. heaped spoon;
sugar – 2 tbsp. spoons;
vinegar 70% - 1 tbsp. spoon;
garlic – 2-3 cloves in each jar;
laurel, pepper, cloves.

Preparation

The butter is cleaned and boiled for 15 minutes.
Boil water with added salt and sugar.
Add mushrooms, let it boil, pour in vinegar.
Place the mushrooms with the marinade in sterile jars, adding garlic, bay, peppercorns, and cloves to each.
Seal the containers with lids and wrap them until they cool completely.

Butter - frozen for the winter

When the preparations of butter in the form of pickles are made, you can freeze the remaining ones in the chamber if there is free space in it.

The mushrooms are cleaned, washed, and placed in a pan for cooking.
Add water so that it covers the mushrooms halfway.
Bring the mushroom mass to a boil, add salt, pepper, bay, and other spices as desired.
Boil the mushrooms for 30 minutes, drain in a colander, and leave to drain the moisture until completely cooled.
Transfer the mushroom mass into freezer bags or containers and place them in the freezer for storage.

How to dry boletus?

Having figured out how to process and properly prepare boletus, making preparations and pickles from them, all that remains is to dry the harvested crop. This preparation is good for preparing soups and main courses.

Collected fresh mushrooms are cleaned with a knife or washcloth, and dirt is removed with a dry cloth. It is not recommended to wash mushrooms before drying.
Large mushrooms are cut into slices up to 5 mm, small ones are left whole.
To dry in an electric dryer, lay out the slices on a wire rack and dry at 50 degrees.
You can use an oven for drying, setting it to a temperature of 60 degrees. The door of the device must be kept ajar and the baking sheets must be swapped from time to time, alternating levels.
Quickly cook dried butter in a convection oven using a temperature of 70 degrees. In just 1.5 hours the workpiece will be ready.
The dried product is stored in a dry place, protected from external odors. To do this, transfer the mushroom mass into clean jars with lids, vacuum or paper bags, or fabric bags.

Autumn, as Pushkin wrote, is a dull time associated with the wind, rare sun, the first frosts, and, as we add, with the harvesting and gifts of nature. Perhaps, rarely does anyone refuse young potatoes with mushrooms, but few housewives know how to fry butter in a frying pan. We are in a hurry to help you and reveal all the secrets of this dish, taking into account every nuance of preparation, so that your loved ones are satisfied.

Boletuses, white mushrooms, milk mushrooms, aspen boletuses are the favorites of mushroom pickers, which can always be found in every forest. However, if we want to feast on butterflies, then we need to go to another area to get them. They often grow in coniferous forests. It is there that you can find such slippery but delicious mushrooms.

Butterflies have this name due to their thin slippery film on the cap. Even a novice mushroom picker can tell the difference between a butter dish and a toadstool, and will never remain indifferent to the taste of the slippery mushroom.

How to fry boletus with onions in a frying pan

Ingredients

Butter - 600 g + -
— 1 pc. + -
- 1 tbsp. + -
- 1 tbsp. + -
- to taste + -

How to fry butter in a frying pan

The most difficult thing in preparing them is processing the mushrooms, but we will help you overcome this trouble. To prevent the mushrooms from turning into mush when frying, remove the top film from the caps when processing. Clean off small debris and remove branches.

It is better to wash mushrooms in cool water, so they will not become soggy.

We clean the mushrooms from film and debris and cut them into small cubes.
Place the mushrooms in boiling water and cook for 10 minutes.
Afterwards, we drain them into a colander and let them drain.
Pour vegetable oil into a frying pan, add butter.
Peel the onion and chop finely.
Place the onion in a frying pan heated with oil and fry until half cooked.
Add boiled butter to the onions, add salt and fry until the mushrooms stop floating in the juice.

Cooking time

When we start preparing a new dish, we are interested in every detail, including how long to fry the butter in a frying pan. And we have an answer to this question. Fry the mushrooms until all the juice has evaporated from them. At first it will be cloudy, and then transparent, and then it will completely evaporate. If you boil them before frying the butter in a frying pan, the cooking time will only take about 20 minutes.

However, there is a preparation option without preliminary decoction. But then the frying time will increase slightly.

If you are tired of the classic, you can make gifted mushrooms in sour cream sauce. Don’t be lazy, prepare sour cream sauce, and your dish will “melt” right before your eyes. After preparing the mushrooms according to our basic recipe, you can start preparing the sauce.

How to make sour cream sauce

Easy to prepare, tasty when consumed - these are its main qualities.

Ingredients

Sour cream – 500 g
Flour – 25 g
Butter – 25 g
Salt - to taste

Preparing the sauce

Pass the flour in a dry frying pan. It should turn yellowish.
Add oil, mix.
Add sour cream, stirring occasionally. You can add black pepper and spices to your taste.
Simmer for a couple of minutes and add mushrooms
Bring until fully cooked for another 2 minutes. and remove from heat. Before serving, decorate with a sprig of greenery.

As a side dish, boil young potatoes with butter. Or... fry the butter along with the potatoes. Are you asking how? It's very simple.

Homemade butter with potatoes

All the work will take you no more than an hour, but what a result! You'll lick your fingers!

Boil and fry the mushrooms according to our recipe.
While the mushrooms are frying, fry the potatoes cut into strips in another frying pan.
Add the mushrooms to the potatoes, mix and lightly fry.

That's it! Agree that even a novice cook can cope with this task. Bon appetit!

And don’t forget that in addition to frying, mushrooms can be pickled and salted. But that's a completely different story.

Butterflies are not only very tasty, but also healthy mushrooms. To process these mushrooms, different forms are chosen: pickled, salted, stewed or fried. Many people love fried boletus, as it turns out even more delicious. They are fried with vegetables, bacon, various sauces and many other additives. This allows you to give the mushrooms a richer taste. There are several basic recipes for frying butter. However, it is important to properly process them before cooking.

Preparing butter for frying

There are several basic rules by which you can prepare boletus for frying. The method of processing mushrooms depends on the type of mushroom. If you use mushrooms other than just picked ones for frying, you must boil them in slightly salted water for 7-10 minutes. Sometimes they are additionally fried in a frying pan without oil. If you use young boletus, you can fry it without prior preparation. Frozen mushrooms that have not been boiled before frying should be fried in a frying pan in vegetable oil for an hour over medium heat.

How to fry butter in sour cream

This recipe is one of the most popular, as sour cream makes the mushrooms more flavorful.

To prepare butter in sour cream, you will need the following ingredients:

Butter 0.5 kg.
Sour cream 3-4 tbsp. spoons.
Onion 1 pc.
Vegetable oil.
Butter.
Salt, pepper, garlic and herbs to taste.

Sequence of actions:

After pre-processing the mushrooms, cut them into small pieces.
Cut the onion into half rings and fry it in vegetable oil until golden brown.
Add the butter and fry them in a frying pan along with the onion for 5-7 minutes over medium heat. Then reduce the heat a little, add butter and fry the mushrooms and onions for another 10 minutes (you can cover with a lid).
Add salt, pepper and other spices. Mix everything and add sour cream. Cover the pan with a lid and fry the mushrooms with sour cream for 5-7 minutes.

Butter fried with potatoes

Butter prepared according to this recipe are more satisfying. Because of the potatoes contained in the recipe.

To prepare butter with potatoes you will need the following ingredients:

Butter 300-400 gr.
Potatoes 400-500 gr.
Onion 1 pc.
Vegetable oil for frying.
Salt and pepper to taste.

Sequence of actions:

After pre-processing the mushrooms, let them dry a little so that excess liquid drips off. Then we chop them finely.
Heat the oil in a frying pan and add the butter and fry them for 5 minutes.
Finely chop the onion. Add the onion to the fried butter and fry for 3-5 minutes.
Cut the potatoes into cubes. Heat the oil in another frying pan and add the potatoes. Fry it until completely cooked.
Add butter and onions to the mushrooms. Add salt and spices, fry for 3-5 minutes.

Butter fried with buckwheat

These mushrooms can also be fried with buckwheat. It will absorb the juice and aroma of the mushrooms, which will make the dish very tasty and aromatic.

To prepare butter with buckwheat you will need the following ingredients:

Butter 400 gr.
Onion 1 pc.
Buckwheat 200 gr.
Carrot 1 pc.
Vegetable oil for frying.
Salt and spices to taste.

Sequence of actions:

Boil the buckwheat in boiling water until fully cooked.
Finely chop the onion and grate the carrots on a fine grater. Fry onions and carrots in heated vegetable oil for 5 minutes.
Finely chop the pre-processed mushrooms and add them to the onions and carrots. Fry them for 10-15 minutes. Add salt and spices to taste.
Add buckwheat to the onions and mushrooms. Leave everything to fry over low heat for 10 minutes.

Fried boletus goes well with many side dishes. This makes the mushrooms very juicy and tasty. All recipes for their preparation are quite simple and do not require much time. The result is flavorful mushrooms that can be eaten at any time.

Views