How boletus mushrooms are cooked. Marinated boletus: the most delicious recipe without sterilization. Caviar from fresh boletus

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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 oil:

Mushrooms are a plant source of proteins necessary for normal muscle function, and are also building material many tissues of the body. Moreover, such components are absorbed almost completely.
Butter contains a large number 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 organ diseases 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 in a tasty and easy way? 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);
two cloves of garlic;
pepper, salt.

Preparation:

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).
Heat the oil and fry the garlic and onion in a frying pan until the latter becomes transparent.
Add mushrooms, fry all ingredients for about 15 minutes until they become soft.
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:

The butter must be thoroughly washed and then cleaned. Boil them for literally ten minutes, transfer to a colander to drain off excess liquid.
Now prepare the marinade. Boil water, add salt, pepper, sugar and cloves. Immerse the mushrooms in the mixture and cook for twenty minutes.
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:

Peel and chop the onion, cut the butter after washing, also peel the potatoes and chop into cubes or strips.
Melt the butter completely in a frying pan, fry the potatoes, onions and mushrooms until lightly browned, add salt to everything.
Take a ceramic mold, grease the bottom and walls with oil and place the potatoes, onions and butter, sprinkle the ingredients with chopped dill.
Mix mayonnaise and water, add a little salt to the mixture and pour it into the mold.
Grate the cheese and sprinkle the rest of the ingredients.
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 head onions;
two cloves of garlic;
200 ml sour cream;
dill greens;
butter for frying;
pepper and salt.

Preparation:

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.
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.
Next, pour sour cream into the frying pan, cover it with a lid, and simmer the dish for twenty minutes.
At the end, add chopped dill, pepper, and salt. Stir everything.
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 boletus 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!

Among many forest mushrooms, boletus is well-deservedly popular, as it is very tasty and is used to prepare many mushroom dishes, so in this article we will look at how to cook boletus correctly and for how long, so that you can then prepare a delicious mushroom soup, fry it or freeze it for the winter.

How long should you cook butter before frying, freezing or for soup?

The cooking time for butter is not long; much more time is spent cleaning the butter before cooking. Let's consider separately how long to cook boletus mushrooms for various purposes:

How long to cook fresh boletus mushrooms? On average, butter should be cooked for 25-30 minutes after the water boils in the pan.
How long should you cook butter before frying? Before frying, the butter must be cooked for 15-20 minutes after the water boils in the pan.
How long to cook frozen butter (store-bought and homemade)? Freshly frozen boletus must first be thawed, after which they are boiled, like fresh mushrooms, for 25-30 minutes after boiling water in a pan.
How long should you cook boletus before freezing it for the winter? Before freezing, the butter must be cooked for an average of 15 minutes after boiling water in a saucepan (you can also simply peel the mushrooms, chop large ones and freeze them in a bag without boiling them).
How long to cook butter when boiling mushroom soup? When preparing mushroom soup, the first water after boiling is drained from the mushrooms, and the butter is boiled in a new one for 30 minutes after the water boils.
How long does it take to cook boletus mushrooms in a slow cooker? In a slow cooker in stewing mode, cook the butter for 40 minutes.

Having found out how many minutes to cook butter, we will next consider the sequence of their preparation in a saucepan.

How to cook boletus mushrooms in a saucepan?

Ingredients: fresh boletus mushrooms, water, salt.
Total cooking time: 30 minutes, preparation time: 5 minutes, cooking time: 25 minutes.
Calorie content: 17 calories (per 100 grams of product).
Cuisine: Slavic. Type of dish: side dish. Number of servings: 2.

First of all, the mushrooms need to be cleaned of debris, film on the caps and under it. Next, the cooking process itself takes place in the following sequence:

We thoroughly wash the cleaned boletus under running water. cold water using a colander. Frozen mushrooms must first be thawed.
We cut large butter mushrooms into several parts, after which we put all the mushrooms in a saucepan and fill them with water, add a little salt and bring the water to a boil over high heat.
After the water boils, reduce the heat so that the water in the pan does not boil too much, remove the foam that has formed on the surface of the water and cook the butter for 25-30 minutes until tender. When cooking soup or before freezing, the first water after boiling is drained and the mushrooms are boiled in new clean water.
Drain the boiled boletus along with the water through a colander and wait until it cools (not important if you are cooking mushroom soup).

Note: to prevent the butter from darkening during cooking, add a few drops of vinegar or a little bit of vinegar to the pan after boiling. citric acid.

In conclusion to the article, it can be noted that knowing how to cook boletus correctly and for how long, you can prepare a delicious mushroom soup, or boil mushrooms before frying or storing (freezing) for the winter. Your feedback and useful tips How to cook tasty butter in a saucepan, leave it in the comments to the article and share it in in social networks, if it was useful to you.

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 mushrooms 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 paste. baking soda and water, which is used to wipe away dirt 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 - the recipe itself simple dish of mushrooms, 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, black ground pepper– 1 teaspoon;
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, let it brew for 20 minutes.

Mycelium from 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

Possible with participation 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, laurel 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 the oven for drying by setting it to temperature regime 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.

(Suillus luteus (lat.)) - one of the most delicious and most common mushrooms in the European part of Russia and throughout the northern hemisphere. Various dishes are prepared from them: stewed, boiled, fried, pickled, salted and dried.

There are 3 main types of butter: late oiler, granular oiler and larch oiler. Late grows in the central and European parts of Russia, mainly on the edges and pine forests, plantings with young trees from May to October. The granular butterwort also grows in pine forests and plantings, but prefers soils with a high lime content. Larch is not found as often as its conifer-loving brothers; it lives mainly in deciduous forests. All these types are edible, excellent fried, boiled and stewed. Most often, boletus is marinated. This is especially true for young and very small mushrooms. But boletus is rarely dried or this method of preparation is not used at all, since boletus becomes brittle and thin after drying.

This type of mushroom got its name from its oily cap. Other names - Maslyuk or Shrovetide. (IN English language oil can is called Slippery Jack.) Butter usually grows in coniferous forests and plantings, often on the edges and places without undergrowth, in well-lit sunny meadows and clearings, they are located in families, rarely - alone. The collection lasts from June until the first frost. Mass collection begins at the end of July. The cap of an adult mushroom is on average 4-10 cm in diameter, but can reach 15 cm. It is preferable to collect young mushrooms whose cap is no more than 2-4 cm, since such mushrooms are undoubtedly tastier and can be cooked whole.

It is believed that fried boletus is the most delicious. Young boletus can be fried or boiled without removing the skin, but adults must be cleaned: carefully remove the skin from the cap.

It should be remembered that boletus is included in the so-called “radioactive risk group.” dangerous mushrooms" The fact is that boletus, like some other mushrooms, are capable of accumulating and, as it were, drawing out radioactive elements from the soil. This is relevant for territories that were once contaminated by emissions of cesium-137 after the accident at the Chernobyl nuclear power plant. Now maps of area contamination are available to everyone, and it is advisable for any mushroom picker to familiarize themselves with them. If there are no such maps, and you are in doubt in the area where boletus is collected, then you can use the universal method of deactivating cesium-137. It consists of simply boiling mushrooms in several waters. That is, after boiling the butter for about 20 minutes in one water, you should drain it, fill the pan with new water, boil again, drain, rinse the mushrooms and then cook. Also, cesium-137 can be deactivated to some extent by simply soaking it.

There are many recipes for making butter, but one of the most delicious is marinated. Many people associate boletus with onions and herbs with the New Year's table or simply with a cozy family feast. This is wonderful cold appetizer and to some extent a delicacy. Each housewife prepares them in her own way, adhering to the basic elements.

To marinate, remove the skin from the caps. Rinse the boletus thoroughly in a large container (sand and other particles will settle, and light debris will float to the surface). Cut large mushrooms and cook in salted water. Cook for no longer than 10 minutes. Add a few drops of vinegar or citric acid on the tip of a knife to prevent the mushrooms from darkening. Drain the broth, add the same fresh broth and cook for another 15 minutes. Sterilize jars and lids.

For the marinade, take: 2 tbsp. salt per liter of water, 3 tbsp. sugar, 7-10 peas of large allspice, several bay leaves, several dry dill seeds, cloves and a clove of garlic. Boil the marinade and simmer for 5 minutes. Place the butter in jars and fill with marinade. Add a tablespoon of vinegar (9%) to each jar (1 liter). Roll up the lids and place in a cool and dark place.

For another way home canning butter you will need: 1 kg of mushrooms, 1 tbsp. sugar, 5 bay leaves, 10 black allspice peas, 10 g citric acid. For the marinade: 1/3 cup water, 2/3 cup 3% vinegar, 1 tbsp. salt.

Bring the marinade to a boil, place the butter in it, skimming off the foam. Turn off the heat as soon as the marinade starts to boil again. Add sugar Bay leaf, pepper and citric acid. Let cool and place in jars, fill with marinade. Cover the jars with parchment paper (not metal lids) and store in the refrigerator.

The Crimean recipe is slightly different from the others. Wash the mushrooms, sort them, place them in a clean enamel bowl, and put them on the fire. Wait until it boils, then stir gently, skim off the foam and cook for about 10 minutes. Then drain in a colander, transfer to a clean bowl, fill with brine, place a wooden circle with holes or a lid of smaller diameter than the container on top, and place pressure on top.
For the brine: for 5 kg of mushrooms you will need 0.5 liters of water, 200 g of salt, 2 bay leaves.

Butternuts almost never act as an independent dish, but serve as an ingredient to add a mushroom flavor to complex dishes. For example, simple salad with pickled or salted boletus can be made with potatoes, green onions, chicken meat And green peas and season with mayonnaise.

In another salad recipe, boletus is combined with crab sticks or crab meat,
onions and egg yolks. The ratio of products in such salads is selected according to taste, but the main and dominant element in the salad should be mushrooms.

Recipes with butter

Maslyata with sour cream and meat

Ingredients:
0.5 kg beef,
liter jar of canned butter,
2 onions,
200 g sour cream,
2 chicken eggs,
breadcrumbs.

Preparation:
Cut the meat into pieces, beat it hard to get thin meat sheets. Fry mushrooms with onions, add sour cream, simmer until thick. Then wrap mushrooms and onions stewed with sour cream in meat sheets, roll in beaten eggs and breadcrumbs. Place in a hot frying pan greased with vegetable oil and fry over high heat, constantly turning for several minutes, then turn off the flame and simmer for about 30 minutes, covering with a lid.

Stewed boletus

Ingredients:
200 g fresh butter,
1 large onion,
1 tbsp. flour,
2 tbsp. sour cream,
butter,
pepper, salt to taste.

Preparation:
Carefully remove the skin from the mushroom caps, rinse, and cut into pieces. Finely chop the onion, fry it in oil, add mushrooms, salt, sprinkle with flour, add sour cream, pepper, turn off the heat and keep covered for 10 minutes. Place in a salad bowl, sprinkle with herbs. Serve with boiled or fried potatoes.

Baked butter

Ingredients:
fresh boletus,
potato,
onion,
spices.

Preparation:
Rinse the butter, clean it, cut out the damaged areas. Cut into manageable pieces; small mushrooms can be left whole. Fry the mushrooms in a frying pan.

Boil the potatoes until half cooked, add salt. Place onion rings, potatoes and mushrooms in layers in ceramic pots, add spices and bake in the oven.

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

Mushroom pickers can unmistakably recognize an oiler: even if you are a little further away from it, it is not difficult to see the shiny cap of a small mushroom. Butter can be used in cooking in different ways: pickle it, fry it, or make soup.

How to cook boletus

Cooking butter should begin with thoroughly washing and cleaning them. At this stage, you need to throw out the bad mushrooms that accidentally fell into the basket. Further actions depend on the specific recipes. You can marinate the whole boletus at home, but for frying it is better to cut it into several parts.

How to clean mushrooms

Regardless of the dish you prepare, cleaning the butter is a must. Slippery caps with stems must first be washed and dried naturally. Before cleaning the oils, if necessary, you can additionally blot them with a napkin. Next, take a small knife that will be more convenient to work with and pry off the thin film covering the mushrooms. It will not be difficult to remove it from a dry oiler. However, you need to take into account that it will be easy to remove the skin only from small mushrooms; for larger specimens it is thinner.

How long to cook

Cooks often combine cooking methods in one dish. For example, you can boil butter before frying. This decision is due to the desire to completely protect oneself from poisoning, say, with a false oil can, which even in the photo is very similar to the real one. Cook the delicious mushrooms until they boil, then transfer them to another container with cold salted water and cook for another half hour. Add a small amount of citric acid to the pan; it will prevent the mushrooms from darkening.

How to marinate

Not only fried mushrooms can be tasty, but also salted ones. This option is ideal for preserving 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 housewife likes, but in most cases it cannot be done without vinegar, allspice, sugar, salt and garlic. Sometimes pickled boletus is flavored with mustard and complemented with onions. This option is convenient if, after opening the jar, you plan to cook, for example, a salad.

How long to fry

It doesn’t matter whether you boil the mushrooms or not, you also need to pay attention to cooking in a frying pan. 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 butter, it will take longer to cook them in a frying pan. It will take 40 minutes: half of this time the dish should be covered with a lid, and the other half should be cooked over medium heat without it. Before frying the boletus, they can be divided into parts for easier consumption.

How to freeze for the winter

Homemade winter preparations– one of the favorite delicacies of Russians. This also applies to frozen butter, the recipe for which is extremely simple. In a raw, washed form, you can also preserve the benefits of mushrooms until winter. It is advisable to immediately peel the skin before freezing, otherwise it will give off an unpleasant bitterness. Small specimens can be frozen whole, large specimens are best cut. If you don’t like this option, you can boil the butter first. In this case, you can put them in the refrigerator only after they have cooled completely.

Butter recipes

Washed and peeled mushrooms, regardless of whether you froze them or brought them fresh from the forest, can already 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 to marinate butter, the simplest spices will suffice.

Soup

Cream of mushroom soups with crispy 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 to make you want to try it again. It may contain pieces or even whole small specimens.

Ingredients:

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

Cooking method:

The key element is butter - how to prepare them is described above: you must wash, peel and boil in salted water.
Cut the boletus into pieces, separating the cap from the stem, and fry in oil.
Cut vegetables in a way that suits your taste. Boil water and send them to cook.
Salt the vegetable broth and add seasonings. It needs to cook for 25 minutes from the moment of boiling.
After a quarter of an hour, transfer the butter and cook for another 5 minutes.
Add sour cream and stir. After 5 minutes, turn off the soup and let it stand under the lid. Before serving, garnish with herbs.

Fried with potatoes

Fried boletus will provide excellent company to the 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;
onions – 2 pcs.;
salt;
pepper;
vegetable oil.

Cooking method:

Sort through the boletus, removing debris and damaged specimens. Clean the cap from the film to avoid a bitter taste. Rinse several times and cut into medium pieces.
Chop the peeled onion into small strips so that not much juice comes out.
Pour the oil into a medium-deep frying pan and wait for it to heat up. Add mushroom pieces and chopped onions, add salt. Cook for about a quarter of an hour until the onion strips turn 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 add the potatoes to the frying pan. Add some salt.
After preparing the potato cubes, put the mushroom mixture and onions back and stir. Sprinkle with pepper and simmer covered for a few minutes.

Winter pickling recipe

It’s hard 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 from eating the finished product is great. You can prepare the marinade in several ways and add the ingredients you like. For spicier preparations, use mustard and garlic.

Ingredients:

boletus – 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 and remove any debris. Wash each oiler very thoroughly; you can first soak them in water to remove the dirt.
Make mushroom preparations by cutting each specimen into pieces.
Place the pieces in salted boiling water for a quarter of an hour, remembering to remove the foam. Drain in a colander.
Place a saucepan of water on the fire, add sugar, salt, bay leaf and pepper. Boil it.
Remove water from heat and pour in vinegar.
Place the mushrooms in clean, sterilized jars and pour the marinade over the butter. Roll up under the lids.

Fried mushrooms for the winter

Not every housewife likes the idea that frozen raw mushrooms will have to be cooked additionally in winter. For these cases, there is a way out - you can fry them immediately after cleaning, and then put them in prepared containers. They should be stored in the refrigerator under plastic covers. Before sealing the fried mushrooms, you will need to sterilize and dry the jars.

Ingredients:

mushrooms;
vegetable oil.

Cooking method:

The fruits of the forest with an oily cap must be thoroughly cleaned, removing unnecessary film that imparts bitterness. Next you need to wash them well.
Cut each large butter dish into slices, and divide small ones in half. If you do not eat the stems, cut them off, leaving only the caps.
Heat the vegetable oil in a deep frying pan and add the mushroom pieces. Cover the pan with a lid and cook for 50 minutes, stirring occasionally.
Remove the cover. Cook until the mushroom juice has completely evaporated.
Sterilize the jars and dry them without letting them cool too much. Spread the fried mushroom mixture over the top, leaving an inch 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 preparations.

Salty

Before preparing the gifts of the forest, they are carefully sorted. At this stage, randomly caught wormy specimens, eaten by animals or broken, are thrown away. Size is also important here: large mushrooms are more convenient to cook, while small ones will be used entirely for pickling. They will look more aesthetically pleasing in jars and on the table. The recipe for pickling butter 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 butter.
Pour a little salt into the bottom of an enamel container and lay out some of the mushrooms.
Finely chop the garlic and place in the same container in the next layer. This is followed by dill, pepper, bay leaves and salt again. The layers are repeated until the products run out.
Cover the resulting mass with a flat dish or lid, and place something heavy on top. After a day, the juice should come out.
A day later, put the prepared mushroom mass into clean jars, pour out the brine.
When stored in the refrigerator, covered, the dish can be tasted after 2 weeks.

Chicken salad

Champignons are more common in mushroom dishes: they are easier to prepare and are available all year round. Recipes with boletus 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 entirely. One of the hearty and tasty dishes is salad with butter and chicken. The balanced composition of mushrooms harmonizes well with protein-rich chicken meat.

Ingredients:

canned boletus – 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 using a colander. If the mushrooms are small, then cutting them additionally is not necessary.
cut chicken breast pieces or separate the fibers by hand. Place on the bottom of a salad bowl. Lubricate with mayonnaise.
Next comes the onion-mushroom layer. Finally, add the eggs and coat with mayonnaise. If desired, this sequence of layers can be repeated twice.

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