Recipes for mushroom dishes are buttery. How to cook butter. We fry, stew, preserve. Freezing oil with preliminary heat treatment

1. Soup, fry the butter, throw it into the broth, then add potatoes, onions, dill, bay leaves. Bon appetit.
2. Where do you want to stop? You can have soup, you can just fry it, or you can freeze it. Boil and cook as usual. Depends how much of a cook you are.
3. Wash them in a container with water for a couple of minutes. They will come away and smell like forest... Boil them for 10-15 minutes - and do with them whatever your heart desires: you can put them in all sorts of dishes, or you can just fry them.

Potatoes with butter in pots

We wash the mushrooms, boil them, put them in a frying pan with oil and lightly fry them. Peel the potatoes, cut into cubes and boil until half cooked. If desired, add salt. We take out the pots and put in them thinly chopped onions (you can also cut and add green feathers), potatoes and mushrooms. Spices - to taste. We close the pots with lids on top, and for greater tightness we place a ring of hard unleavened dough between the pot and the lid (as for dumplings or dumplings - water, salt and flour). And - into the oven! Turn on medium heat and bake until the dough is baked and slightly browned. Then you can take the pots out of the oven and, after letting them cool a little, start eating. By the way, the dough rings also turn out very tasty and are a great substitute for bread!

butter - 1 kg, vegetable oil - 1 tbsp, onions - 2 pcs., sour cream (low-fat) - 250g, cheese - 150g, salt - to taste.

Rinse the mushrooms in cold water, cut large ones in half, leave small ones whole. Wash down with cold salted water and bring to a boil. Immediately remove, place in a colander and let the water drain. Fry finely chopped onion in oil, add mushrooms and fry for a few more minutes. Add sour cream, stir, sprinkle grated cheese on top and simmer over low heat for about 15-20 minutes.

4. Monastic-style porridge.

Once with a friend, we had to spend the night in a monastery. The driver who drove us left on an urgent call and abandoned us. The good monks did not leave the two sinners and provided them with accommodation for the night in a house outside the monastery territory. The novice brought us half a loaf of bread, a jug of kvass and a pot of porridge.

The porridge consisted of four types of cereals and carrots sautéed with onions. It was delicious!

I really wanted to repeat this recipe! To begin with, I set the cereals to cook in separate saucepans. If you know exactly when you can put which cereal in one, but I don’t remember. Rice and buckwheat, two tablespoons each, and millet and pearl barley, three. Place a quarter of a bouillon cube in each saucepan. While all the burners are busy, I'll start refueling. I washed the chanterelles, chopped the large ones, and left the small ones as is. True, the monks had dried white ones, but I used what I had. I chopped an onion and grated two small carrots on a coarse grater. Millet and buckwheat were cooked first, threw them into a colander and put them in a deep bowl. I put the chanterelles on the vacated burner to cook in the broth left over from the cereals. For flavor, I added a few peppercorns, bay leaves and a crushed clove of garlic. I also threw away the cooked rice and barley and put it in a common bowl. Heat vegetable oil in a saucepan, sauté the onion until translucent and pour in the carrots. For taste and aroma I added a couple of tablespoons of grated horseradish. So the chanterelles are cooked. I threw them into a colander, carefully took out the pepper, bay leaf and garlic and poured them into a saucepan with the dressing, leaving the broth. Lightly fried it, put the porridge there, mixed it well and left it to simmer for five minutes under the lid, adding a little broth. The porridge should absorb the oil from the dressing.

I put the finished porridge in a bowl, mixed it with a spoonful of rich sour cream and sprinkled with chopped herbs. The smell is wonderful! For such a dish you need to cut off a couple of pieces of fresh white bread, and I think it’s not a sin to drink a glass. But first I’ll pray before the meal!

Do frozen butternuts weighed out from tape need to be boiled beforehand or not? - littleone 2006-2009

I took a mixture of mushrooms (boletus, honey mushrooms) from Lenta, and first decided to boil them out of harm’s way. And once they bought chanterelle mushrooms in Carousel, in a cardboard box, the picture is beautiful :) I didn’t boil them, threw them in a frying pan, fried them with potatoes... but it’s impossible to eat, they’re bitter! So they threw out a whole pan of dinner: (Now I’m being careful...

Pasip, I understand.. I’ll be more careful with the mixture and with chanterelles.....

In general, of course, it would be nice to know all the mushrooms - what to do with them.... I was such a fool that I didn’t know before, and I cooked everything: Oyster mushrooms, frozen and raw champignons, boletus, honey mushrooms, and boletus.... Water later I poured it into the sink, and made soup or fried mushrooms... And many gibs do not need to be boiled... And which ones are interesting, you definitely need to boil and drain the water, who knows? I’m only interested in the method of processing store-bought mushrooms, because I don’t go into the forest for them myself (no one with =)), and I don’t buy them from grannies at the metro... (I’m afraid)...

In general, thanks in advance for the answers.

Frozen boletus

Special technology for deep freezing allows you to preserve the taste of mushrooms the way they should be. No preservatives or dyes, everything is only natural and fresh. Thanks to our special packaging, mushrooms are stored for a long time in the freezer and are ready for use after frying or boiling.

Our assortment is so large that you can organize mushroom weeks, preparing dishes from different mushrooms every day. You can also diversify mushrooms by adding sour cream, rice, meat - whatever you like, whatever you like.

We offer you not only a tasty, but also a healthy alternative to regular dishes. Our fast frozen vegetables and mushrooms are natural and do not contain any additives to enhance flavor or extend shelf life. Not all instant products can boast of such qualities.

In addition, you don’t need to peel or cut anything, because usually cleaning mushrooms takes so much time, and in the end there is nothing left of the mushrooms. We offer you a delicious finished product that you just need to fry and add onion, sour cream and herbs. Mushrooms can be used for any holiday or just like that, you can make soup, mushroom pies and much more.

How much and how buttery. how to marinate and salt boletus. cooking, marinating and pickling add oil. all about how to cook and prepare boletus. butter for the winter.

Ingredients for pickling butter

Butter - 1 kilogram

Salt - 4 tablespoons

Sugar - 1.5 tablespoons

Water - half a liter

Laurel - 3 leaves

Dill - a small bunch

Pepper - half a teaspoon

Vinegar 5-6% - 100 milliliters

To taste, you can add half a teaspoon of cinnamon.

Cooking butter

Peel, wash and dry fresh boletus. Cook the butter for 20 minutes, stirring occasionally and removing the foam, add salt, and cook for another 5 minutes. Rinse the boiled mushrooms under running water and drain.

Boil water separately, add salt and sugar, vinegar. Add mushrooms to the marinade and cook for 20 minutes. Place pepper, bay leaf, and dill on the bottom of sterilized glass jars. Then transfer the mushrooms into jars and fill the jars with marinade up to the shoulders. Cool the mushrooms and remove the preparation from the butter to a cool place.

How to pickle butter

Pickling products are oily

Butter - 1 kilogram

Salt - 2 tablespoons

Water - 1 glass

Peppercorns - 5 pieces

Cloves - 3 pieces

Cinnamon - 1 teaspoon

Black currant leaf - 2 pieces

How to salt boletus

Peel, wash, separate the stems and caps. Prepare one pan for the caps, the second for the legs. Pour water into both pans, add salt and put on fire. Cook the caps and stems for 20 minutes, stirring regularly. After boiling, watch the foam and skim it off. After this, add pepper, bay leaf, cloves, and cinnamon to the pan. Place the boletus ready for pickling in hot sterilized jars, with black currant leaves placed on the bottom, close and cool.

Aroma of mushrooms in winter

The scientific world continues to talk about the benefits and harms of mushrooms. Mushrooms are so amazing that for a long time they did not know which organisms to classify them as: plants or animals. Recently, they have generally been identified as a separate species, occupying an intermediate link between animals and plants. The main controversy is due to the content of chitin in them, which is poorly digested in the body. However, in folk medicine, mushrooms have been used for centuries to treat various diseases. The benefits and wonderful properties of mushrooms were known in Ancient China about 2 thousand years ago. Be that as it may, the culinary properties of mushrooms are undeniable. However, mushrooms do not grow all year round, so wise housewives stock up on them for future use.

Frozen mushrooms

We won’t have a discussion about whether frozen mushrooms are healthy or not; we’ll focus on their culinary merits. Of course, it is best to eat fresh mushrooms, but not all types are grown on special farms and, therefore, not all of them are sold fresh in the supermarket. In the store you can buy ready-made frozen mushrooms in bags, but usually these are the same types that are sold fresh. It’s up to you to choose which one is better to buy. But housewives will have to prepare wild mushrooms themselves to preserve the house. They can be canned, salted, dried and frozen. We will consider the last option.

How to cook frozen mushrooms

There are two freezing methods: with and without preliminary heat treatment. Frozen white is better if you do not cook it first, but it is better to heat-treat the butter first. In other words, it is better to freeze dense mushrooms immediately in their raw form, but with softer caps you need to boil them first.

Mushrooms must be frozen very quickly in order to preserve all the nutritional values ​​as much as possible. To do this, sort the mushrooms by size. Large ones will need to be cut, small ones can be cooked whole. Those mushrooms that are sliced ​​must first be boiled. Prepared mushrooms must be packaged in clean bags, the air must be released and placed in their freezer, having previously set it to the coldest temperature possible. After an hour, the temperature in the freezer can be returned to its usual level.

How to cook frozen mushrooms raw

To do this, you need to choose only small mushrooms. Accordingly, raw frozen porcini mushroom can only be small. This must be taken into account, since porcini mushrooms often reach very large sizes. The mushrooms must be cleaned of dust, leaves and other dirt and can be immediately packaged into bags and frozen. Then you will need to wash them before using them. You can wash the mushrooms first, dry them with a linen towel and then distribute them into bags and freeze.

How to cook frozen mushrooms after heat treatment

You can cook frozen mushrooms, boiled or fried. Frozen fried porcini mushroom turns out much tastier than boiled one. But it’s better to scald the butter. To boil mushrooms, they are first washed, chopped and boiled for 10 minutes in boiling water. Then they are thrown into a colander and allowed to cool in it, and at the same time drain off all unnecessary water. After this, the mushrooms should be dried with a towel, packaged in bags and frozen.

It is better to use dense mushrooms for frying. You need to fry in a very small amount of sunflower oil over very high heat for 20 minutes. Distribute the cooled mushrooms into bags and freeze.

How to defrost mushrooms

There is no need to defrost them, even if they were frozen unwashed. In this frozen form, they need to be washed, of course, only those that were not washed before freezing, and immediately add them to the dish for cooking, that is, subsequent frying, boiling or stewing.

How to properly fry butter - cooking

All representatives of these mushrooms are edible and equally good. Let's continue our conversation about mushrooms by discussing how to fry butter. In order to cook them deliciously, you will, of course, need mushrooms, carrots, onions and sour cream or cream. Well, sunflower oil, what to fry them in?

Just before cooking, the mushrooms need to be boiled. Boil them in boiling water for about 10 minutes. Then place them in a heated frying pan, having previously melted the butter on it, and fry until all the liquid has evaporated. Next, for an unsurpassed taste and rich aroma, add chopped onions (it doesn’t matter whether they are diced or sliced) and grated carrots. Fry everything together for another 10 minutes. Afterwards, be sure to add sour cream, season with salt and pepper and mix again.

You can prepare cauliflower as a side dish. You can also boil it for a couple of minutes and fry for about 5 minutes. You can also add fresh herbs. It’s very simple, but it turns out to be a delicious meal. This dish can deservedly become your family's favorite.

Butter can also be frozen and cooked in winter.

Bon appetit.

Butter

Even as a child, my brother fed me raw champignons. It turns out that a forum user writes about this, they are actually eaten with cheeses. Since then, I really love mushrooms, both eating and collecting. And my favorite mushrooms are boletus mushrooms. As I learned a little later, perhaps this is a genetic memory. My paternal ancestors lived near a slope, which every year generously presented them with boletus. I was also lucky with this, 20 minutes walk from home, there are pine forests where these mushrooms grow. And every summer, I go there and spoil my loved ones with mushroom delicacies.

Ingredients for butter:

Pine forest

walk through the forest

vegetable oil or butter

Butter mushrooms:

Butterflies are mushrooms with caps ranging from yellow to brown, with tubular pores. They grow in pine forests, pine forests, and forest plantations. Mushrooms are quite unpretentious, so they are even grown artificially. Butterflies “climb out” after rains, followed by warm nights. Depending on weather conditions, they may “go” or all summer. Butterfly is a family mushroom. In a real forest, if you find one butter can, you can cut off a whole bucket without getting up. The cap of the oil can is oily, hence the name.

Preparation of butter:

Before cooking buttered mushrooms, they need to be cleaned of the oily skins on the caps so that they are easier to clean; the mushrooms can be dried a little. To do this, the boletus is scattered on baking sheets and placed in the sun for half an hour, in the shade for up to two hours. After drying, you can proceed to cleaning. But remember, cleaning must be dry; there is no need to wash the mushrooms. In principle, you don’t have to remove the skin from the caps and cook with it. In this case, the mushrooms will be a little bitter.

Boil clean water and add a little salt. Peeled mushrooms, cut into pieces, size to your taste. And place in boiling water.

Mushrooms need to be boiled for 5-10 minutes. Then strain. In principle, mushrooms can be eaten. But this is more of a semi-finished product for further processing.

Frying oil:

If you want to immediately add butter to some dish after cooking. So, I recommend frying the butter in butter. It will taste better this way.

Freezing butter:

And if you want to freeze butter. Then after cooking, they need to be fried in vegetable oil. Cool and then distribute into the containers you have. I use plastic mayonnaise jars. And freeze the fried boletus in the freezer. Butter fried in vegetable oil is stored in the freezer for a whole year. For long-term storage, do not use animal fats to fry mushrooms. In this case, the mushrooms are stored for no longer than a month.

One of my favorite dishes with butter is fried potatoes with mushrooms.

Bon appetit!!!

More recipes:

Mushroom soup made from frozen boletus

Ingredients:

500 g frozen mushrooms

2 medium onions

4 pcs soup potatoes, not boiled (mine with pink skin)

sunflower or butter for frying

water 2 liters

Cooking method:

Fry the coarsely chopped onion in your favorite oil until golden brown, put the frozen mushrooms in the same frying pan, reduce the heat to low, cover with a lid and leave for 10 minutes so that the mushrooms defrost and soak in the oil. Fry them for 2 minutes over high heat, transfer everything to a pan of boiling water. Add chopped potatoes and spices (salt, pepper, dill, bay leaf - moderately, without fanaticism, so as not to interrupt the smell of mushrooms). Bring to a boil, reduce heat to low and cook the soup for 40 minutes, stirring occasionally so that the mushrooms do not stick to the bottom. Let the soup brew on the turned off stove for at least half an hour... Then you can clean the whole pan in one sitting... Sour cream - to taste or whatever... And what is absolutely necessary is a piece of fresh bread made from gray flour... with light sour...

Of course, butter in such a simple soup is a classic of the genre. You can do this with anyone using this principle. Then you need to add a little flour to the frying to give the soup thickness.

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What could be more original than a dish made from frozen boletus and chanterelle soup?

Frozen chanterelle and boletus soup - exquisite taste and refined aroma

Frozen boletus and chanterelle soup, what could be better?

How often do you want to cook a tasty and nutritious dish of mushrooms, but it’s not the season outside. Fortunately, this problem can be easily fixed. Prepare frozen chanterelle soup or honey mushrooms. In principle, such mushrooms are always sold in stores and do not require long cooking.

For example, I love equally frozen chanterelle soup and other similar dishes, but now we will look at exactly frozen boletus soup recipe. Moreover, dishes made from these mushrooms have an incredible taste and aroma.

We buy the following products:

• • • • Frozen boletus;
      • Salt to taste;
      • sunflower oil;
      • 2-3 potatoes;
      • 1 onion;
      • 1 tablespoon flour;
      • Butter;
      • Sour cream.

Preparation:

• • • • Cook the chopped butter for about 20 minutes.
      • Add chopped potatoes.
      • Fry chopped onion in sunflower oil and add one dessert spoon of flour.
      • Fry for 1 minute, stir everything well.
      • Add the mixture directly to the soup.
      • Once the potatoes are ready, frozen butter soup can be turned off.
      • Add butter. Approximately? packs.
      • Serve the dish with sour cream.
      • Let's try and enjoy the delicious dish.

Delight all your family with this wonderful dish.

Bon appetit.

Recipes for boletus dishes with photos on the website, we eat at home!

Ingredients: turkey flesh (thigh) - 650-700 g, bell pepper - 3 pcs, sweet corn (in vacuum packaging) - 1-2 cobs, mushrooms (I have champignons) - 5-7 pcs, medium-sized onions - 2 pcs, tomato - 5 pcs, garlic - 7 cloves, parsley, dill and basil - 1 bunch, dry white wine - 100 ml, Pomi (Parmalat) tomato sauce - 8-10 tbsp, Milk 3.5% fat. or cream 10% fat (Parmalat) - 8-10 tbsp, refined olive oil (for frying) - 3 tbsp, meat or vegetable broth - approximately 1.5-2 tbsp, Italian seasoning (sugar, salt, granulated tomato, garlic, starch, basil, onion, black olives, oregano, parsley, chives, dill) - 1 sachet (13 g), seasoning "Pesto with mushrooms" (33% mushrooms (butterfly, porcini, champignons, shitake ), salt, fried onions, dried garlic, dried vegetables (parsnips, carrots, onions), rosemary, parsley, black pepper, thyme) - 5 tsp, freshly ground pepper mixture, salt to taste, grated parmesan for serving (according to optional) - 1 tbsp. per serving

If you love mushrooms, then you have probably tried many types of them. Butterflies are quite unusual and specific. But you can also prepare a lot of delicious dishes from them.

Compound

Butter contains many useful substances: fiber, proteins, carbohydrates, amino acids, potassium, iron, phosphorus, zinc, manganese, B vitamins, as well as PP, A and C.

Benefit

Useful properties of butter:

• Mushrooms are a plant source of proteins necessary for normal muscle function, and are also the building material of many body tissues. Moreover, such components are absorbed almost completely.
• Boletus contains a large amount of B vitamins, which, firstly, take part in many metabolic processes, and secondly, normalize the functioning of the nervous system.
• These mushrooms can normalize hemoglobin levels and even improve blood composition.
• Butter is good for digestion.
• Those who are losing weight should also eat butter mushrooms, because 100 grams of such mushrooms contain only about 20 calories. In addition, they speed up metabolism.
• These mushrooms are good for the cardiovascular system, as they help strengthen the heart muscle and blood vessel walls.
• It is worth noting the pronounced antioxidant properties that make it possible to neutralize the effects of free radicals and thereby prevent the development of cancer and slow down tissue aging.

There are also some contraindications. So, you should not give boletus to children under 7-8 years old. You also need to be careful with certain diseases of the digestive tract. And mushrooms collected near factories or roads can cause poisoning.

How to choose boletus?

To make the dish tasty, you need to choose quality mushrooms. When purchasing, pay attention to the following points:

• Mushroom size. It is better to choose medium-sized boletus, as larger ones are usually old and may contain harmful toxic substances. The diameter of the cap should not exceed 5-6 centimeters.
• Color. The hat, as a rule, has a light brown or red tint. The area underneath and the leg are lighter beige.
• There should be a sticky substance on the cap that resembles oily mucus. This will indicate that the boletus is fresh.
• The smell should be mushroom, not putrid.
• There should be no black spots or damage on the surface of the mushrooms.

How to cook?

How to cook boletus mushrooms tasty and easy? We offer several interesting and simple recipes.

Recipe No. 1

The simplest and most popular option is fried butter. To prepare them you will need:

• 700 g butter;
• onion head;
• 2 tablespoons butter (or vegetable oil);
• two cloves of garlic;
• pepper, salt.

Preparation:

1. The onion must be peeled and chopped or cut into rings or half rings. Peel the garlic too, chop it, for example, chop it with a knife. Wash, peel, and then cut the butter in any way (slices, strips, cubes).
2. Heat the oil and fry the garlic and onion in a frying pan until the latter becomes transparent.
3. Add mushrooms, fry all ingredients for about 15 minutes until they become soft.
4. Add pepper and salt, after a couple of minutes remove the pan from the stove.

Recipe No. 2

The marinated boletus will turn out to be appetizing. You require:

• 1 kilogram of butter;
• 500 ml water;
• two teaspoons of salt;
• 1.5 tbsp. spoons of granulated sugar;
• 1.5 teaspoons of vinegar (essence);
• three or four cloves of garlic;
• three peas each of cloves and black pepper.

Process description:

1. The butter must be thoroughly washed and then cleaned. Boil them for literally ten minutes, transfer to a colander to drain off excess liquid.
2. Now prepare the marinade. Boil water, add salt, pepper, sugar and cloves. Immerse the mushrooms in the mixture and cook for twenty minutes.
3. Add peeled and chopped garlic, as well as vinegar essence. Remove the container from the heat and either cover the mushrooms for the winter, or let them cool, refrigerate and eat.

Recipe No. 3

You can bake boletus with potatoes in the oven. List of ingredients:

• 700 grams of butter;
• 700 g potatoes;
• onion (1 head);
• butter;
• 130 grams of hard cheese;
• 70 ml mayonnaise;
• half a glass of water;
• dill;
• salt.

Step-by-step instruction:

1. Peel and chop the onion, cut the butter after washing, also peel the potatoes and chop into cubes or strips.
2. Melt the butter completely in a frying pan, fry the potatoes, onions and mushrooms until lightly browned, add salt to everything.
3. Take a ceramic mold, grease the bottom and walls with oil and place the potatoes, onions and butter, sprinkle the ingredients with chopped dill.
4. Mix mayonnaise and water, add a little salt to the mixture and pour it into the mold.
5. Grate the cheese and sprinkle the rest of the ingredients.
6. Bake the dish at 170-180 degrees for about half an hour.

Recipe No. 4

Try stewing buttermilk with sour cream. Here's what you'll need:

• 700-800 grams of fresh butter;
• carrot;
• 1 onion;
• two cloves of garlic;
• 200 ml sour cream;
• dill greens;
• butter for frying;
• pepper and salt.

Preparation:

1. Peel the onion, cut into small cubes or half rings. Wash the carrots thoroughly, grate them on a medium or coarse grater (you can just chop them finely). The butterfish must be washed thoroughly and the mucus removed. Next, cut them in any way you like.
2. Heat the oil in a frying pan with high walls and a fairly thick bottom. Fry the onions and carrots for two to three minutes. Next, add the mushrooms and fry for five to eight minutes. Add the garlic and cook all ingredients for about a minute.
3. Next, pour sour cream into the frying pan, cover it with a lid, and simmer the dish for twenty minutes.
4. At the end, add chopped dill, pepper, and salt. Stir everything.
5. After a minute or two, turn off the heat.

• To eliminate the oiliness characteristic of such mushrooms, you just need to remove the film from the caps, which is where the mucus is concentrated. For cleaning, you can use a regular small knife.
• To make the film separate better, you can dry the mushrooms a little in the sun.
• To prevent the butter from being rubbery after frying, you can add more butter or another liquid ingredient, such as sour cream. In addition, do not wait for the moisture to completely evaporate; it should remain.
• How do you know when the butter is ready? The fried ones will noticeably decrease in size and become softer. When cooking, they should be immersed in boiling water and not float on the surface.

Let boletus take pride of place on your table!

Fried boletus is a very tasty and satisfying dish. Many people wonder: “ Why clean oil from the film?". The fact is that oil film, especially large ones, accumulates a lot of forest debris and sand. It is easier to clean such oils from the sticky film, along with all the debris, than to rinse them. In addition, when frying, the film sticks to the pan and burns. Frying butter is very simple. Butter should be fried for 15-20 minutes.

Ingredients:

Boletus mushrooms-500-700 grams

Bulb onions-1-2 pieces

Vegetable oil- 1 tbsp. l

Butter- 1 tbsp

Sour cream(optional) - 2 tbsp

Spices: greens, garlic, salt, ground black pepper.

How to fry butter

1 . Peel the oil from the film, rinse and dry.

2 . Cut the butter into large pieces.

3. Heat vegetable oil and butter in a frying pan. Peel the onion and finely chop it. Fry until half cooked (no need to brown).

4 . Add mushrooms and place over low heat. The butter will give a little juice. Fry for 15-20 minutes, stirring regularly. Salt and pepper to taste.

Fried butter with onions are ready

5. You can add sour cream to the fried butter and simmer under the lid on low heat for about 5 minutes.

6 . Then add chopped herbs.

7 . And garlic (dried or fresh).

Butter in sour cream is ready

Fried butter best recipes

The mushroom season has brought us whole baskets of this delicious product. Wonderful boletus will now dominate our table, sweetly combined with boiled potatoes, vegetable salads, pasta and cereals. The main thing is to cook the mushroom itself deliciously and learn how to combine it with different foods. Let's add several new fried butter dishes to our recipe collection.

Recipe: Butter fried with cheese and herbs

• Mushrooms, boletus – 0.5 kilograms.
• The cheese is hard, you can use any cheese you have, but the ideal one, of course, is Parmesan - 200 grams.
• Onions – 2 pieces.
• Parsley – 1 bunch.
• Basil greens – 1 bunch.
• Sunflower or olive oil - 2 tablespoons for frying.

Wash and clean the butter, let the excess liquid drain in a colander. Then we will cut them into large pieces; if the mushrooms are small, we will cook them whole. Let's leave the butter to dry.

Peel the onion, wash and chop finely. Place the frying pan on the heat, turn it to high, pour in the oil and let it heat up. Add the onion and fry until golden brown.

When the onion is almost the same as we need, add the butter without turning down the heat, pepper and salt, you can add paprika for spiciness. Fry the mushrooms for about 20 minutes, stirring so as not to burn.

5 minutes before readiness, lower the greens, add the cheese and stir, turn the heat to low so that the cheese melts faster. Cook the mushrooms until crispy, but do not let the greens turn black. You can cover it with a lid and thus bring the dish to its logical conclusion.

Recipe: Butter in sour cream “classic”

• Boletus mushrooms (small) – 800 grams.
• Onions – 3 pieces.
• Garlic – 1 head.
• Sunflower oil - a few tablespoons.
• Butter – half a glass.
• Sour cream - a glass (it is better to take medium or low fat content, since we also add sunflower oil and butter when frying).

Mushrooms must be rinsed well under running water, then drained in a colander and allowed to drain excess liquid. Now you can clean the oil from the film and rinse again. Let the mushrooms dry a little.

The onion needs to be peeled and cut into half rings. We also peel the garlic and cut it into slices. Now put a large frying pan on the fire and heat the sunflower oil in it. When the temperature is sufficient, add the garlic and lightly fry it over medium heat. Then turn down the heat and add the onion, stirring occasionally. After 5-7 minutes, add the mushrooms and mix. After 20 minutes you can add butter. Salt and pepper, mix, do not add heat so that the mushroom does not shoot. In total, the butter needs 40-50 minutes to fully cook.

Recipe: Butter according to a non-standard recipe “savory”

• Boletus mushrooms – 0.5 kilograms.
• Walnuts, chopped - half a glass.
• Butter – 3 tablespoons (for frying mushrooms).
• Green onions - a bunch.
• Parsley - a bunch.
• Apple cider vinegar – 1 tablespoon.
• Pomegranate seeds – 50 grams.

Wash the mushrooms under running water and peel, cut into strips and leave to drain in a colander. In the meantime, let's prepare the onion: wash and chop the feathers along with the onion itself. You also need to wash the parsley and chop it finely.

Heat the frying pan and put butter in it to fry the butter. We will fry the mushrooms over medium heat under the lid for about 30 minutes, then add onion, salt and seasonings to taste. After another 10 minutes, add the nuts to the mushrooms and pour apple cider vinegar over everything. Stir and leave to simmer on low heat for another 7 minutes, then add the pomegranate, turn off and cover tightly with a lid, sprinkling with herbs.

Recipe: Butter with roast potatoes

• Boletus mushrooms – 800 grams.
• Potatoes – 500 grams.
• Onions – 2 pieces, large.
• Carrots – 2 pieces.
• Garlic – 1 head.
• Sunflower oil - for frying.
• Olives – 20 pieces.
• Fat sour cream – 200 grams.
• Wine – 100 grams, optional.
• Sad pepper, bell pepper – 4 pieces.
• Hot pepper, red – 1 piece.
• Dry herbs, salt and black pepper.

Wash and clean the mushrooms well, cut into rings and set aside to drain the liquid.

Peel and wash the potatoes, then cut into squares. Wash the bell pepper, remove seeds and cut into strips.

Peel the onion and cut into half rings. The carrots also need to be peeled, washed and cut into rings. Rinse the olives to remove any juice and cut them in half lengthwise. Peel the garlic, wash it and cut each clove lengthwise.

Now that everything is prepared, you need to put the frying pan on medium heat and heat the oil. Then lower the garlic for 3 minutes, then add the carrots, and after another 3 minutes - the onion. Mix everything and simmer covered for 7 minutes. Then add the mushrooms and simmer the vegetables for 20 minutes, then add salt and seasonings.

In a separate frying pan, fry the potatoes for 10 minutes until crispy. Add bell pepper and turn the vegetables golden.

Now you need to heat the wine in a duck pot or deep deck. Just put it on the fire and let the alcohol evaporate: over medium heat, pour the wine into a bowl, and after 3 minutes put the olives in there, simmer for 5 minutes. Now we lay out the mushrooms with onions, garlic and carrots, then the potatoes and peppers. Finely chop the hot pepper on top, pour sour cream over everything, and put it in the oven for 20 minutes at 180 degrees. You can stir the roast before serving.

As you can see, fried boletus can be prepared in a variety of ways. Choose to your taste and enjoy your meal!

And if you managed to bring home not just one basket, but several, then you will have to start preparing for the winter. A recipe is offered for a proven and reliable pickling of butter without the use of sterilization.

By opening a jar of delicious home-cooked food in winter, you can welcome guests and delight your family. Hot potatoes go perfectly with homemade pickled boletus. The dish is eaten faster than meat prepared according to the most exquisite recipe.

Write down, rather, the simplest and most delicious recipe for pickled butter for the winter without sterilization. You will definitely need it!

Recipe Information

• Cuisine:Russian
• Type of dish: mushrooms for the winter
• Cooking method: on the stove
• Servings:4
• 1 hour

Ingredients:

For marinating you will need the following ingredients:

• fresh boletus - the quantity is unlimited, as many as can be found in the forest;
• salt - to your taste, as in soup.
• To prepare the marinade you need the following ingredients:
• 1 liter of water is taken:
• 9% vinegar - exactly 30 ml;
• sugar – 1 tbsp. l.;
• medium-sized salt - 2 tbsp. l.;
• favorite seasonings - to the hostess’s taste (peppercorns, dill seeds, bay leaves).

Mushrooms with small caps are selected for pickling. People call them “buttons”. They taste sweet. There are practically no wormholes in them. They grow in friendly families in the forest, so collecting them is very quick.

How to prepare delicious marinated butter at home in winter: recipe with step-by-step photos:

Let's prepare wild mushrooms for pickling. Scatter the raw buttermilk on a flat surface to dry.

Under no circumstances should they be wetted or immersed in water. The hats will get wet and the film will be difficult to remove.

Go through them. Select all the pine needles from the mushrooms and remove the film from each cap. You can do this with thin medical gloves, because otherwise your fingers will get dirty.

Wash the peeled boletus thoroughly and boil. If you come across large mushroom caps, cut them at your discretion.

Place the boletus prepared for marinating in a deep saucepan, fill it with water so that it covers completely and put it on the stove to cook.

Harvest noble mushrooms all year round! Homemade oyster mushrooms are natural mushrooms with a quality guarantee. When used correctly, the first mushrooms appear in 7-10 days. The mycelium has the following advantages: it does not require complex care (only spraying the substrate with a special composition with growth activators); takes up minimal space; harvest from 3 to 5 kg at a time; no smell of wet soil and mushrooms in the room; undemanding to environmental conditions. Mushrooms grow big and beautiful. When cut correctly, the harvest cycle is endless.

During cooking, remove gray foam from the surface with a slotted spoon. Add a little salt to the pan with the mushrooms to give them a pleasant taste.

Throw the finished boiled butter into a colander, wash off any remaining mucus by rinsing it with cold water.

Prepare the marinade for pouring mushrooms into jars. Pour a liter of clean water into a container and place on the stove. Add salt, sugar, spices and bring to a boil.

Carefully transfer the washed boletus from a colander into the boiling marinade for mushrooms. Boil for about 15 minutes. Almost at the end of cooking, do not forget to add vinegar. Remove the bay leaves so that they do not impart bitterness to the pickled mushrooms.

Place the pickled butter in jars and roll the lids tightly. Make sure that there is no air leaking anywhere, otherwise they will spoil.

Turn the jars over onto their lids and cover with a warm blanket. Leave until the homemade preparations have cooled completely. Then store it in the pantry or put it on the bottom shelf in the refrigerator.

The recipe is simple, suitable not only for pickling boletus, but also for honey mushrooms, strong boletus, and yellowish-orange chanterelles. The preparation for the winter tastes amazing, the mushrooms are strong and have a pleasant crunch.

All that remains is when the cold weather sets in, take out a jar of pickled mushrooms, cut the onion into thin rings, chop the garlic, add oil and enjoy the aroma of a sunny autumn forest.

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 all! 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 to make 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.