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Pickled butternuts. Butter marinated with lemon juice

Greetings, my friends. Have you forgotten that oiling season will start very soon? I'm sure this year will be fruitful. Therefore, I suggest stocking up on recipes for cooking mushrooms in advance. And I will help you with this - I will tell you how to cook pickled butternuts + I will provide detailed recipes.

It turns out that these mushrooms got such a name because of their oily, slippery cap to the touch. Therefore, they are cleaned dry. Believe me, a wet oiler is elusive - this baby is a real sprinter 🙂 You simply cannot pick it up, let alone clean it. But it is imperative to remove the skin from the cap, otherwise it will give bitterness.

It is better to collect young mushrooms. Their cap diameter does not exceed 5 cm. The fact is that the larger the mushroom, the older or wormy it may turn out to be.

This forest product has a short shelf life. After collecting the oil, they need to be processed within the next 12 hours. In general, you are unlikely to be able to relax after a forest walk.

They mainly consist of water and dietary fiber. And the calorie content is only 9 kcal per 100 g

The chemical composition of oil is rich and diverse. Here are the following elements:

thiamine, riboflavin, pyridoxine, folates and ascorbic acid;
iron;
saccharides in small quantities.

So, the iron present here affects the quality of blood. And this element is involved in the production of thyroid hormones and the delivery of oxygen.

Because pundits never stop working hard, they recently made a phenomenal discovery. It turns out that these mushrooms contain immunostimulants and antibiotic compounds. Therefore, eating butter helps to strengthen the immune system and speedy recovery from infectious diseases 🙂

Pickling recipes at home

There are many recipes for marinating oil. For some of them, they make preparations for the winter. There are also options for storing snacks in the refrigerator. That is, they did it and ate it without waiting for the cold winter days to come. And today I will tell you about three pickling options. And if you try these recipes, be sure to share your impressions and photos.

How to pickle butterfish without sterilization

For this snack, prepare:

a kilo of butter;
3 full tablespoons (without a slide) sugar;
2 liters of water;
4 tbsp vegetable oils;
5 (if desired, more) cloves of garlic;
2 tbsp 70% vinegar essence;
1 full tablespoon salt;
4 things. allspice;
2 laurels.

We lower the pre-cleaned and washed butternuts into boiling water (1 l). You also need to add salt (1 tsp) and vinegar essence (0.5 tbsp) here. Next, you should wait until the liquid boils. Then we reduce the fire to the small house and cook the mushrooms until they settle to the bottom. During cooking, periodically remove the foam. Next, put the butter in a colander and cool.

We prepare the brine separately. In water (1 l) add sugar + allspice + parsley + the remaining salt. Bring the mixture to a boil. Immerse the oil in the brine and bring to a boil. We introduce the remaining essence into the marinade and mix everything thoroughly. Take the saucepan off the fire.

Peeled garlic cloves cut into plates. We shift the mushrooms into a clean dish (jars or tightly covered stewpans). Add garlic plates to the butternuts and pour over the marinade. And then add vegetable oil (it comes out about 1 tablespoon per half- liter jar). We cover the jars with plastic lids, cool and place in the refrigerator.

You can take a sample within a day. The maximum shelf life of such a snack in the refrigerator is 4 months. Only I think that you will say goodbye to this yummy earlier.

Step-by-step recipe for marinated butter with 9% vinegar

For 2 kilos of mushrooms for brine you will need:

890 ml of water;
4 tsp coarse salt;
3 pcs. lavrushki;
6 peas of allspice;
4 cloves;
2 tbsp Sahara;
0.5 tsp crushed cinnamon;
110 ml of 9% vinegar.

Marinade can be done not only with vinegar, but also with 70% vinegar essence. It will need only 3 tsp. per 1000 ml of water. Prepare the brine as follows - first you need to boil water. Then lavrushka, cloves, salt + sugar, pepper and cinnamon are added to it. Just before removing the brine from the fire, vinegar is added here.

Peeled butternuts need to be washed and, if they are large, cut. Then the mushrooms are poured with cool water, then brought to a boil and the liquid is poured. Next, the forest product is again poured with cool water and, when it boils, salt is added. Then stir in the mushrooms. You need to cook butternuts until everything falls to the bottom. Just do not forget to remove the foam from the surface.

Next, the oil is laid out in sterile jars. Do not tamp strongly - they should occupy 2/3 of the capacity. Drain the rest of the broth from the jars and fill the oil with brine. After that, the jars are closed, the workpiece is cooled and sent to be stored in the refrigerator.

And here is a video recipe for cooking oil with 9% vinegar.

Butter in a spicy marinade

For 1.5 kilos of mushrooms, take:

water (1200 ml for brine + 1000 ml for boiling);
4 full tablespoons sugar + the same amount of salt;
120 ml of 9% vinegar;
3 cloves;
6 g citric acid;
cinnamon stick;
9 black peas + 12 allspice peas.

Boil prepared mushrooms until tender in water with the addition of citric acid. Focus on the fact that the finished butterfish will sink to the bottom. After boiling, let the mushrooms drain.

Let's start preparing the brine. Immerse all the remaining ingredients in water, except for the vinegar. As soon as the liquid boils, place the oil in it and boil for no more than 5 minutes.

Next, distribute the mushrooms in sterile jars. Pour vinegar (about 20 ml per half-liter jar) and hot brine into each. Preserve the workpiece. Turn the jars over and wrap them up. Once cool, move to a cool place.

If you suddenly really want to take a sample, you can do this only on the third day after conservation. The maximum shelf life of this blank at a temperature of +18 degrees is 3 months. So now you will have a serious task - to destroy the yummy on time 🙂

Have you tried marinated oyster mushrooms? Most delicious recipes I described in a separate article.

What to cook from pickled butter

You can make many delicious salads from pickled mushrooms. It can be both everyday dishes and dishes for a festive feast. Today I will share the recipes for four such salads with you. They are simple and quick to prepare. Give it a try - you won't regret it. And then unsubscribe what you like best. And drop the link to your friends on the social network - they also need to improve their culinary skills.

Cooking salad with chicken, cheese and marinated butter

The recipe for this dish is:

0.5 kilo chicken fillet;
300 g of hard cheese;
400 g pickled mushrooms;
salt;
water;
freshly ground black pepper;
parsley.

We wash the chicken, immerse it in boiling water and put it on a medium fire. Bring the liquid to a boil and add salt. Then continue to cook for another 20 minutes. After we take the fillet out of the water and cool it. Next, the meat must be cut into strips.

We rub the cheese on a coarse grater. We wash the greens, dry and chop finely. We throw the pickled mushrooms into a colander - let the excess liquid drain.

Mix chicken with cheese, butter and parsley. We dress the salad with mayonnaise. Pepper the mixture and, if you see fit, add salt. Mix the ingredients well and you're done.

Salad with marinated butter and ham

To prepare this dish, you will need:

a jar of pickled mushrooms;
300 g of ham;
3 medium sized potatoes;
3 eggs;
green onions;
homemade mayonnaise.

We will lay out the ingredients in layers. Therefore, the salad will turn out not only tasty, but also beautiful. It can become a decoration of a festive feast.

Throw the oil in a colander - let the marinade in which they are located drain. Then lay out the mushrooms in the first layer. We wash the green onions, chop. And then spread on butter - this is the second layer of lettuce.

We cut the ham as you like, put it on top of the green onions, and then smear it with mayonnaise. Boil potatoes in their skins. Let it cool, remove the skin and cut into cubes. This will be the fourth layer of salad, which also needs to be lightly smeared with mayonnaise on top.

Hard-boil eggs, cool and peel. Then chop into cubes. And spread the fifth layer of lettuce. We send the food to the refrigerator for an hour. And then we take it out and turn it over on another plate. It turns out that the topmost layer we will have butter. And we serve this yummy on the table.

How to make lean potato salad

For this dish you will need:

half an onion;
half-liter jar of pickled butter;
3 potatoes;
120 g sauerkraut;
a little cranberry;
150 ml of boiling water;
Apple vinegar;

Cut half an onion into thin half rings. And pour boiling water (you need to add a couple of drops of apple cider vinegar to it). Let the onion marinate for 5 minutes.

Boil potatoes in their skins. Next, cool the root crop and peel it. Then cut it into cubes. Butter also cut, if large. Next, mix mushrooms with potatoes, cabbage and onions in a bowl. And smear the salad with linseed oil.

After that, I advise you to shift the food into a beautiful salad bowl and decorate with cranberries on top. Well, then you can safely serve it to the table. I am sure that it will be devoured in a matter of minutes 🙂

How to cook a salad with marinated butter and beans

The recipe for this dish is:

2 onions (take red);
300 g pickled mushrooms;
50 g of mayonnaise and sour cream;
a can of canned beans;
salt + pepper.

Fry the onion chopped into thin half rings in oil. Throw the mushrooms into a colander. And then send to the onion and simmer over medium heat for about 5 minutes. We recline the beans in a colander, rinse with clean water and let drain.

Mix beans with fried butter with onions. We add the mixture and pepper. We dress the salad with mayonnaise with sour cream. That's all - the yummy is ready.

I am sure that now you know what to do with the mushroom harvest. And to become a real culinary virtuoso, subscribe to updates. I bow out: bye everyone!

Mushroom pickers can unmistakably recognize the butter dish: even being a little further away from it, it is easy to see the shiny hat of a small mushroom. You can use oil in cooking in different ways: pickle them, fry or cook soup.

How to cook butter

The preparation of oil must begin with their thorough washing and cleaning. At this stage, you need to throw out the bad mushrooms that accidentally fell into the basket. Further actions depend on specific recipes. You can marinate butternuts at home as a whole, but for frying it is better to cut into several pieces.

How to clean mushrooms

Regardless of the dish that you will be preparing, oil cleaning is required. Slippery hats with legs must first be washed and dried naturally. Before cleaning the oil, if necessary, you can additionally blot them with a napkin. Next, take a small knife, which will be more convenient to work with, and pick up a thin film covering the mushrooms. It will not be difficult to remove it from a dry oiler. However, it should be borne in mind that it will be easy to remove the skin only from small mushrooms; in larger specimens, it is thinner.

How much to cook

Often, cooks combine heat treatment methods in one dish. So, for example, before frying, you can cook butternuts. This decision is due to the desire to completely protect yourself from poisoning, say, with a false oiler, which even in the photo is very similar to the real one. Delicious mushrooms are boiled until boiling, then they need to be transferred to another container with cold salted water and boiled for another half hour. Add a small amount of citric acid to the pan, it will not allow the mushrooms to darken.

How to marinate

Not only fried mushrooms can be tasty, but also pickled ones. This option is ideal for saving them for the winter, since the New Year's table is rarely complete without homemade pickles. The marinade is prepared from those ingredients that the hostess likes, but in most cases it is not complete without vinegar, allspice, sugar, salt and garlic. Sometimes pickled butternuts are flavored with mustard and supplemented with onions. This option is convenient if after opening the jar you plan to cook, for example, a salad.

How much to fry

It doesn’t matter if you boil mushrooms or not, cooking in a pan also needs to be paid attention. As a rule, frying takes no more than a quarter of an hour, but sometimes the time can be increased. If we are talking about frozen butternuts, then it will take longer to cook them in a pan. It will take 40 minutes: half of the time the dish should be covered with a lid, and the second half should be cooked over medium heat without it. Before frying the butternuts, they can be divided into parts for more convenient eating.

How to freeze for the winter

Homemade winter preparations are one of the favorite treats of Russians. This also applies to frozen butternuts, the recipe for which is extremely simple. In a raw, washed form, you can also save the benefits of mushrooms until winter. It is advisable to immediately peel the skin before freezing, otherwise it will give an unpleasant bitterness. Small specimens can be frozen as a whole, large specimens are best cut. If this option is not to your liking, you can pre-boil the butternut squash. In this case, you can put them in the refrigerator only after they have cooled completely.

Oil Recipes

Washed and peeled mushrooms, whether you froze them or brought them fresh from the forest, are ready to be cooked. Butter dishes will turn out equally tasty if you fry them, bake them in the oven or stew them in a slow cooker. Before you cook something, it is not necessary to check the contents of the refrigerator, you can come up with a delicious meal from the available products. For fried mushrooms, only vegetable oil is useful, and simple spices are enough to pickle butterfish.

Soup

Mushroom cream soups with crunchy croutons abound on the menus of most gourmet restaurants. The consistency of such dishes is very pleasant, and the added cream gives a delicate taste. But butter soup doesn't have to be creamy in order to make you want to try it again. It may contain pieces or even whole specimens of a small size.

Ingredients:

oil - 300 g;
potatoes - 600 g;
onion turnip - 2 pcs.;
carrots - 1 pc.;
water - 2 l;
sour cream - 200 g;
vegetable oil;
salt;
seasonings.

Cooking method:

Butter is the key element - how to cook them is described above: you must definitely wash, peel and boil in salted water.
Cut the butternuts into pieces, separating the hat from the leg, fry in oil.
Cut the vegetables the way you like. Boil water and send them to boil.
Salt the vegetable broth, add seasonings. He needs to cook for 25 minutes from the moment of boiling.
After a quarter of an hour, transfer the butternuts and cook for another 5 minutes.
Put sour cream, stir. After 5 minutes, turn off the soup, let stand covered. Garnish with herbs before serving.

Fried with potatoes

Fried butternuts will make a great company for potatoes, diluting its taste. Additionally, you can flavor the dish with a spoonful of sour cream or any creamy sauce.

Ingredients:

mushrooms - 500 g;
potatoes - 1 kg;
onion - 2 pcs.;
salt;
pepper;
vegetable oil.

Cooking method:

Sort through the oilers, removing debris and damaged specimens. Remove the film from the cap to avoid a bitter aftertaste. Rinse several times and cut into medium pieces.
Chop the peeled onion into small strips so that a lot of juice does not come out.
Pour the oil into a medium deep frying pan, wait for it to heat up. Put the mushroom pieces and chopped onion, salt. You need to cook for about a quarter of an hour until the onion strips are golden.
Simultaneously with the process of frying the ingredients, cut the potatoes into medium-sized cubes.
Transfer the onion-mushroom mixture to another container, and send the potatoes to the pan. Salt.
After cooking potato cubes, put the mushroom mass with onions back, mix. Sprinkle with pepper, sweat under the lid for a few minutes.

Pickling recipe for the winter

It is difficult to imagine a New Year's feast without pickled cucumbers and mushrooms. The recipe for pickled butter for the winter without sterilization is very simple, and the pleasure of eating the finished product is great. You can prepare the marinade in several ways and put the ingredients that you like. For spicier preparations, mustard and garlic are used.

Ingredients:

oily - 2 kg;
granulated sugar - 2 tbsp. l.;
salt - 3 tsp;
water - 1 l;
table vinegar - 125 ml;
Bay leaf;
peppercorns.

Cooking method:

Remove the film from the mushroom caps, remove any debris. Wash each oiler very thoroughly, you can pre-soak them in water to remove the dirt.
Make mushroom blanks by cutting each specimen into pieces.
Put the pieces in salted boiling water for a quarter of an hour, remembering to remove the foam. Throw it in a colander.
Put a saucepan of water on the fire, add sugar, salt, bay leaf and pepper. Boil.
Remove the water from the heat and pour in the vinegar.
Put the mushrooms in clean sterilized jars, pour the marinade on top of the oil. Roll under covers.

Mushrooms fried for the winter

Not every housewife is pleased with the idea that frozen raw mushrooms will have to be additionally cooked in winter. For these cases, there is a way out - you can fry them immediately after cleaning, and then decompose them into prepared containers. Store them in the refrigerator under plastic lids. Before you close the fried mushrooms, you will need to sterilize and dry the jars.

Ingredients:

mushrooms;
vegetable oil.

Cooking method:

The gifts of the forest with an oily hat must be well cleaned, getting rid of an unnecessary film that gives bitterness. Next, you need to wash them well.
Cut each large butter dish into slices, cut small ones in half. If you do not eat the legs, then cut them off, leaving only the hats.
Heat the vegetable oil in a deep frying pan, put the mushroom pieces there. Cover the pan with a lid and cook for 50 minutes, stirring occasionally.
Remove the cover. Cook until the mushroom juice is completely evaporated.
Sterilize the jars and dry them without letting them cool too much. Spread the fried mushroom mixture, leaving a centimeter on top. Pour out the hot oil.
Seal the jars with plastic lids or, if you plan to store them outside the refrigerator, sterilize the blanks.

Salty

Before preparing the gifts of the forest, they are carefully sorted. At this stage, accidentally caught wormy specimens eaten by animals or broken are thrown out. The size here is also important: large mushrooms are more convenient to cook, while small ones will go entirely for salting. Look in jars and on the table, they will be more aesthetic. The recipe for salting oil is similar to pickling, but there are differences.

Ingredients:

small mushrooms - 1 kg;
salt - 6 tsp;
peppercorns;
bay leaf;
dill umbrellas;
garlic.

Cooking method:

Boil pre-washed and peeled butternuts.
Pour a little salt on the bottom of the enameled container, lay out part of the mushrooms.
Finely chop the garlic, put in the same container in the next layer. This is followed by dill, pepper, lavrushka and salt again. Layers are repeated until the products run out.
Cover the resulting mass with a flat dish or lid, put something heavy on top. After a day, juice should stand out.
After a day, put the prepared mushroom mass in clean jars, pour the brine.
When stored in the refrigerator under lids, the dish can be tasted after 2 weeks.

Salad with chicken

In mushroom dishes, champignons are more common than others: they are easier to cook and they are available all year round. Recipes with oils are less common, which does not detract from their taste and benefits. Due to their small size, they can not be divided into parts, but used as a whole. One of the hearty and tasty dishes is a salad with butter and chicken. The balanced composition of mushrooms harmonizes well with protein-rich chicken meat.

Ingredients:

canned oil - 200 g;
chicken breast fillet - 400 g;
egg - 4 pcs.;
onion - 1 pc.;
mayonnaise - 100 g;

Cooking method:

Boil a whole chicken breast fillet in lightly salted water.
Chop the onion as finely as possible.
Boiled eggs should be cut into medium pieces.
The mushroom mass must be separated from the marinade by straining with a colander. If the mushrooms are small, then cutting them is optional.
Cut the chicken breast into pieces or separate the fibers by hand. Place in the bottom of a salad bowl. Lubricate with mayonnaise.
Next comes the onion-mushroom layer. At the end, put the eggs and spread with mayonnaise. If desired, this sequence of layers can be repeated twice.

Video

Now there is a mushroom season and many people rush to the forest not only for the wonderful clean air and beauty, but also to collect mushrooms and prepare them for the future for the winter.

Wild mushrooms can be collected in great variety. Today we have oilers in the kitchen.

I love this forest mushroom with an oily sticky cap! Butter makes a delicious soup, fried butter is very tender, and I just love them with fried potatoes!

Pickled butterfish

With any method of preparation (stewing, frying or salting), butter hats are recommended to be cleaned, to remove a beautiful shiny skin. This is done so that the broth in mushroom soup or pickling syrup is clear, not cloudy and not too thick. It is very easy to peel butternuts when they are dry, the skin is removed by hand or with a knife. And then you can wash the mushrooms. One nuisance from processing these edible mushrooms is that your hands get very dirty. So, until this oily substance has dried up on the hands, it is easy to wash them off by moistening them first with lemon juice. Although many housewives do not remove the skin from the oil, they simply wash the mushrooms in water.

I would like to collect interesting recipes for making delicious pickled butter at home in one tab of our Notebook, in fact, this post will be about how to pickle butter. Dear readers of the site, if you have a desire to join us and write down your recipe here, you are welcome!

The first entry will be from our regular reader and my assistant Svetlana:

Marinated butternut squash with garlic

Svetlana Burova's recipe

My grandmother treated me to these mushrooms, picking them up in the forest.

The butterflies were selected, beautiful, so I decided to pickle these mushrooms for the future with garlic, basil, onions and allspice.

The marinade can be prepared to your taste, I like the mushrooms to be a little sweet, fragrant, and with some spicy spiciness.

From the indicated amount of mushrooms, I got 2 jars of pickled butter, with a volume of 0.7 liters. and 0.33 l.

Ingredients:

Mushrooms - boletus - about 1.5 kg.

Onion - 1 pc.

Dried basil - 1 tsp

Bay leaf - 4 pcs.

Ground black pepper - 1 tsp.

Garlic - 3 cloves - for cooking; 10-15 cloves - for layering mushrooms.

Salt - 3 tsp with a slide

Sugar - 3 tbsp. l. with a hill.

Allspice peas - 20-30 pcs.

Vinegar 70% - 1 des. l.

Water - 1.5 liters. - for cooking mushrooms.

Vegetable oil - 2-3 tbsp. l.

Cooking process:

To begin with, we carefully clean the mushrooms from twigs and leaves, rinse the oil well in several waters and soak in cold water for 5-6 hours.

Then we wash the mushrooms again, fill it with water and put it on the stove.
Add salt, sugar, dried basil, ground black pepper, 3 cloves of garlic and a whole peeled onion to the oil.

Cook the mushrooms after boiling for 20-30 minutes over medium heat, removing the foam that appears.

We taste for salt and sugar - if necessary, add more to taste.

At the end of cooking mushrooms, add vinegar and boil for another 3-5 minutes.

When the butternuts are cooked, drain them into a colander and let them drain a little. We still need a marinade for harvesting mushrooms.

Then we begin to lay in prepared sterilized jars in layers, shifting each layer with chopped garlic cloves, allspice peas and, if desired, boiled onions (which were boiled with mushrooms).

When half of the jar is already laid, pour 4-5 tbsp into the jar. l. marinade in which mushrooms were cooked.
Then we put the mushrooms up to the shoulders of the jar, add more garlic and sweet peas, pour a little more brine on top and add on top of the vegetable oil.

Jars of mushrooms should be completely cool, then they should be put in the refrigerator for storage or sent to a cold cellar.

Such marinated butternuts are very tasty, and most importantly, they cook quickly. You can eat them the very next day.

They can be consumed as an independent dish, as a snack, adding thinly sliced onions and fragrant vegetable oil to the oil, as well as adding to the usual boiled potatoes.

I think these quick pickled mushrooms will appeal to everyone, especially passionate lovers and admirers of mushrooms.

Bon appetit to everyone wishes the most delicious and interesting Notebook!

If there are no forest mushrooms at hand or you are afraid that you will come across a false butter dish in the forest, Svetlana offers to cook delicious pickled mushrooms.

Mushrooms, common throughout our country, are boletus, known and loved by many. These are very tasty and nutritious mushrooms, which in addition have healing properties.

Butter or common oiler, the Latin name of which sounds like Suillus luteus, is one of the species of the genus Suillus of the Suillaceae family of the Boletaceae order of the Agaricomycete class of the Basidiomycete department of the Kingdom of Fungi.

In various works on botany, there are such names for oil as: Boletus volvatus, Boletopsis lutea, Boletus luteus, Cricunopus luteus, Ixocomus luteus, Viscipellis luteus.

In Russian, an ordinary butter dish is called: late, real, yellow and autumn.

In addition, there are such local names for butterdish as: zheltyak, maslyuk, masleniki masleha.

External Description

An ordinary oiler looks like this:

A hat with a diameter of about 3-14 cm has a semicircular shape at first, and later a rounded-convex, flat-convex and flat shape. The surface of the caps is very smooth and slimy. They are found with skins of different shades of brown and yellow. Its structure is radial-fibrous. And it can be easily separated from the fungus.
The pulp is quite soft and juicy. It is painted in white and yellowish colors. And at the base it is painted in a rusty-brown tone.
Ring. Has brown color.
Legs. Reach three to eleven centimeters in height and 1-2.5 cm in width. This part of the mushrooms is continuous and longitudinally fibrous. Painted white.
The hymenophore is tubular. The pores are small rounded.
The spore imprint of oil is rusty yellow and light yellow.

What forests grow in

The common butterdish grows in groups and is found in those forests where there are a lot of:

pines;
birch;
oak.

They form mycorrhiza mainly with common pine, as well as with other coniferous pines. Butterhead loves:

Moderate cool climate.
Well-drained sandy soil.
Sun.
Glades, edges and near-road lands.
The northern hemisphere, however, is also found in the forests of the subtropics and tropics.

It also grows in a dark place, but does not tolerate wet soil, peat bogs and swamps at all.

It grows together with russula, greenfinches, chanterelles and porcini mushrooms.

On the territory of our country is found: in the north-west of the country, in the forests of the North Caucasus, in the Siberian forests and in the forests of the Far East.

When they appear

The butterdish appears in June and grows until October. The optimum temperature for breeding oil is + 15- + 18 degrees Celsius. Mass fruiting occurs in September. At 5 degrees below zero, fruiting stops, and when the ground freezes by 2-3 cm, it no longer resumes.

Kinds

In addition to the common butterdish, about 44 edible and inedible mushrooms belong to the genus butterdish. Here are the most common among them:

Goat - Suillus bovines.
Granular oiler - Suillus granulates.
Larch oiler - Suillus grevillei.
Variegated butterdish - Suillus variegatus.

Nutritional value and calories

The calorie content of 100 grams of pickled yellows is about 18 kilocalories.

Oils are 83.5% water, 2.4% protein, 0.7% fat, 0.5% carbohydrate, 1.2% fiber, and 0.5% ash. .

Chemical composition

Oils are rich in proteins, fats, carbohydrates, vitamins and minerals, chitin, dietary fiber, fungal antibiotics, biologically active and resinous substances.

They include: vitamins A, C, groups B and PP, metals: iron, potassium, phosphorus, manganese, zinc, iodine, copper, salts and fatty and resinous compounds.

Beneficial features

Yellow butterdish is characterized by such healing qualities as:

Bactericidal.
Painkiller.
Anti-inflammatory.
Antitumor.
Strengthens the walls of blood vessels.
Removing salt.

Harm and danger

Ordinary oilers contain a huge amount of fiber, which are saturated with chitin. Such fiber interferes with the proper digestion of the body, and therefore is not recommended for violations of the digestive system.

The common butterdish has the property of accumulating chemicals that are harmful to our health. Therefore, eating mushrooms growing near an industrial plant or a polluted area is very dangerous. The greatest danger is a radioactive substance called cesium. Mushrooms collected in such areas must first be soaked in water several times before use, and then boiled also more than once in different water.

Contraindications

individual intolerance.
acute diseases of the stomach and intestines;
children's age up to 7 years.

How to choose and where to buy

If it is not possible to collect fresh butterflies in the forest or in your country house, you can buy them in the markets. In supermarkets, as a rule, you can buy pickled butter in glass jars. Before buying, it is necessary to inspect the contents of the can from all sides and read the inscription on the can.

Here are a few signs of quality pickled butter:

The jar itself and its contents must be cleaned of dirt and sand.
There must be a label on the bank and full information about the manufacturer.
Butterfly should be about the same size. The smaller the mushrooms, the tastier they are.
Oil, sugar, salt, vinegar and spices should be indicated in the composition of the product. No flavorings, no preservatives, no dyes should be.
The lid must be well sealed, otherwise the jar may contain substances hazardous to health.

Cooking

Butter mushrooms are the most delicious edible mushrooms among the Boletovs. They are eaten boiled, fried, stewed, dried and canned. Soups, sauces, side dishes, salads, as well as fillings for pies, snacks, casseroles are prepared with them.

Required Ingredients:

Butter - 5-6 liters.
Water - 1 liter.
Dry dill seeds - a pinch.
Black pepper - 15 peas.
Bay leaves - 6 leaves.
Sugar - 2 teaspoons.
Dry citric acid - half a teaspoon.
Salt - 2 tablespoons.

Rinse thoroughly and scald the oil with boiling water. Put in a saucepan, and preferably in a cauldron, a little mushrooms. Pour water and a little oil into a bowl. In this case, the fire should be slow. Salt and add citric acid, bay leaves, dill seeds and pepper. Without ceasing to stir, add the rest of the oil. After the mushrooms run out, cook for 5-8 minutes. Then distribute among already sterilized jars. Screw on the lids and wrap the jars.

Pickled

In this marinating recipe, buttered mushrooms can be put both whole and cut into pieces, while the legs and hats can be marinated separately. For this you need:

2 kg of oil cleaned from the ground and leaves, rinse thoroughly with water.
Remove the film from the mushroom caps with a knife.
Mix a large amount of water with salt.
Acidify water with citric acid or vinegar.
Boil mushrooms with this water.
After 15 minutes, remove the mushrooms from the heat and drain in a colander.
Slice 3-4 cloves of garlic.
Distribute mushrooms with garlic in sterilized jars.
Add 2 tablespoons of salt, 1 tablespoon of sugar, 3-5 black peppercorns, 2-3 cloves and other seasoning to taste in 500 ml of water.
Boil everything for 3-4 minutes.
Remove from heat and add 1.5 tablespoons of 9% vinegar.
Cool the marinade.
Pour the marinade into the jars to the top.
Close jars with capron lids.
Put in refrigerator.

fried

Clean mushrooms from leaves, sand and dirt.
Remove the top film and rinse thoroughly with running water.
Cook butternut squash in lightly salted water for 15 minutes.
While the mushrooms are cooking, peel one onion, cut into small pieces and fry until golden brown in vegetable or butter.
In parallel, remove excess foam from the mushrooms.
Then drain the water and add the mushrooms to the onions.
Fry on low heat for another 15 minutes.

Fried mushrooms can be served with a potato side dish.

Frozen for the winter

In winter, oilseeds are a very valuable source of nutrients and nutrients. Since they are one of the few mushrooms that can withstand any kind of processing and still retain useful qualities. In order to use butter in winter, they can either be frozen or salted.

In order to pickle butternuts, you need to collect small mushrooms, larger mushrooms are suitable for freezing.

Salty

Clean the oil from needles, leaves and dirt. Rinse thoroughly with water.
When salting butter, you can cut off the legs and remove the top film. Each hostess makes such a decision at her own taste and discretion.
Boil the mushrooms in lightly salted water for 20 minutes.
Remove the foam when it appears.
Then put them in a colander, rinse with cold water and leave for a while to drain the water.
Put a layer of salt on the bottom of the enamelware.
Lay a layer of oil caps down.
Put the bay leaves, dill, chopped garlic, pepper and sprinkle with salt again.
Repeat layers. Don't forget to add spices and salt.
When the oil runs out, cover with a plate and put something heavy on top so that the mushrooms release the juice.
If there is not enough brine, you can add some boiled salt water.
Leave the mushrooms for 24 hours at room temperature.
After that, distribute the salted mushrooms among the jars, fill to the top with brine and tighten the lids.
Salted butter dishes will be ready in a couple of weeks.

Application in medicine

Oils are used to treat headaches, arachnoiditis, gout, arthritis, and arthrosis. They also help with rheumatism, osteochondrosis and sciatica. In addition, they are used in the treatment of varicose veins and thrombophlebitis.

They are used to prevent stroke and heart attack.

Alcohol tincture

On the basis of butter, an alcohol tincture is prepared, which is a strong pain reliever. This tincture is able to remove salt from the body and eliminates all of the above diseases.

In order to prepare such a tincture, you need to take a liter jar, fill it to the top with butter hats and pour good vodka to the top. Then it is necessary to cork well and put in a dark place for two weeks. After this, the tincture must be filtered and squeezed mushrooms. Ready tincture should be kept in the refrigerator.

This tincture can be taken internally and externally. For internal use, take the tincture 1 teaspoon with chilled boiled water twice a day half an hour before meals. For external use, rub into sore spots.

Treatment of gout

With gout, in addition to the tincture, you need to use the mushrooms themselves. From them you can cook various dishes, while maintaining the healing properties of oil. Since the substance that affects patients with gout is not destroyed during heat treatment and salting.

cultivation

Butterdish is grown both in industrial mushroom growing and in amateur. Cultivation in the first case is limited due to the lack of the necessary technology. In the second case, the cultivation of butter has been established for a long time and requires compliance with certain rules. An important and unconditional condition for the cultivation of butter is the presence of coniferous trees - pine, cedar, larch or spruce, depending on the type of butter dish. The age of trees should not exceed 15 years. Oil cans are grown, as a rule, with the help of mycelium. In this case, the mycelium itself is preliminarily prepared and the soil is prepared.

In addition, there is a very simple and easy way to grow oil can. To do this, you must first start a pine tree in the garden or in the garden. Then collect old mushrooms in the forest and “plant” them under a pine tree. Sometimes they need to be watered from a watering can, loosening and weeding is not necessary. Harvest should appear in the second year. You can collect half of the young butterflies, half must be left for breeding.

The easiest way is to grow an oil dish under a pine tree