How to cook fried boletus. How to fry boletus mushrooms in a frying pan: recipes for cooking Boletus mushrooms fried with onions for the winter

Fried butter, marinated, salted - they all taste delicious. Butternuts make excellent sauces, and they are increasingly being added to soups.

And don’t be surprised, because fried boletus is very easy to prepare.

You need to figure out how to clean it, how to prepare butter and where to start. First of all, you should know that boletus mushrooms are not poisonous mushrooms, but they are still part of the group of radioactively dangerous mushrooms, so they should be carefully processed.

After this, the owner should not fear for the health of her loved ones. It’s possible to prepare delicious buttermilk, the recipe for which is quite simple and won’t take much time.

Before you start cooking, you should remove the film and rinse them thoroughly. This mandatory procedure is not carried out in vain, because from the name itself you can understand that these mushrooms are oily, which means they easily catch all kinds of dust and forest debris. It is important to do everything in exactly this order, because once the butterfish fall under water, it will be impossible to clean them.

Classic recipe

After preparing our butter, we proceed to the most interesting and appetizing part - cooking.

To do this you need to stock up on the following ingredients:

boletus;
vegetable oil for frying;
salt, pepper to taste;
onions (2 pcs. or one large onion)

You need to boil the mushrooms, not forgetting to salt the water. As soon as the water reaches a boil, carefully remove the film. Then reduce the heat and wait another 20 minutes. We repeat this 2 times: cook - drain - rinse. The total time for this procedure is 1 hour.

Place the mushrooms in a pre-prepared hot frying pan with vegetable oil, cover with a lid, and reduce the heat. The butterfish will stew in their juice, and when they stop sizzling, you need to add the onion. Whether it will be cut into half rings or cubes is up to the hostess to decide. Next, mix everything, increase the heat a little, and do not cover with a lid.

Frying boletus is not difficult, and the moment these mushrooms are ready cannot be missed: the boletus itself will darken and all the liquid will evaporate. The perfect snack is ready. We decorate the fried boletus with fresh herbs and safely serve it on the table. You can also season the dish with garlic for added piquancy and aroma.

Ladies who watch their diet and figure should know that the calorie content of such a dish is low. Almost all mushroom recipes that do not include potatoes and pasta are not very nutritious.

Fried boletus with sour cream

All housewives who love to pamper their family with different new items want to diversify their dishes with mushrooms. Now feel free to let your imagination run wild. Gourmets recommend boletus fried in sour cream, with walnuts and potatoes. Mushrooms with vegetables are also a very good combination: asparagus, bell peppers, tomatoes, broccoli and others. Plus the calories are minimal.

Like any other mushrooms in sour cream, such boletus is a win-win option. It's very easy to prepare fried buttermilk with sour cream.

Collecting elements for the dish:

boletus - 1 kg;
sour cream 15-20% - 2.5 tbsp. l.;
one onion;
vegetable oil for frying;
salt, pepper, spices to taste;
garlic - 5 cloves.

Heat a frying pan with vegetable oil and add chopped onion and garlic. Fry, stir and wait until all the liquid has evaporated. Add mushrooms to our frying. After thoroughly preparing the butter, cut them into small pieces. Small mushrooms do not need to be chopped.

Fry over medium heat until the liquid has evaporated, which is about 35-40 minutes. After this, add sour cream and cook for about 7 minutes after boiling. For an interesting taste, you can add ground pepper and dried thyme (about 2 pinches). If you sprinkle grated cheese on top, it will turn out very tender. Now many housewives know how to prepare a tender and light snack.

Fried boletus with potatoes

Maslyata with potatoes is a more satisfying and equally tasty dish that is perfect for lunch.

To prepare you need:

boletus - 3 kg;
potatoes - 500-600 g;
one large onion or 2 small ones;
vegetable oil for frying;
salt, pepper, spices to taste.

Let's take care of the potatoes: peel, wash and cut (into strips, cubes, whatever suits you). We also peel the onion and cut it into rings or small cubes. Fry the potatoes in vegetable oil until fully cooked.

Place the onion in another frying pan, fry a little and add the pre-processed butter. After the mushrooms are fully cooked, mix them with the potatoes. For aroma and piquancy, season the butter with potatoes with spices. This dish goes best with garlic, dill, marjoram, white and black pepper.

Fried butternuts with nuts

This rather original dish has won the hearts of many housewives. How to cook it?

We take the following products with us:

boletus - 500 g;
walnuts - 200 g;
butter - 35 g (2 tbsp);
apple cider vinegar - 15 g (1 tbsp);
onions (one large onion or 2 small ones);
salt, pepper, spices to taste.

First, fry fresh and clean butter in a frying pan in butter until tender, add salt and pepper to taste. Peel and finely chop the onion. Add nuts and onions to the mushrooms, mix and fry for another 2 minutes. Next, pour in the vinegar and wait until the mixture boils, then turn it off.

This dish is quick and easy to prepare, and can then be topped with dill, cilantro and finely chopped green onions. You can often find recipes using pomegranate seeds that add sweet and sour notes to the dish.

Mushrooms are always a good addition to the daily menu.

Greetings to all mushroom pickers who opened the season of fried potatoes with butter today. I look forward to these days, knowing in advance that I will forget about the dangers of fried foods and extra pounds. I will present simple, classic recipes - with onions, sour cream. But sometimes the beauty of a dish is in its simplicity, don’t you agree? At the same time, let me tell you that there is always room in my freezer for frozen mushrooms. This will allow you to enjoy not only this blessed day, but also in winter to remember the summer by preparing your favorite dish for dinner.

How to fry boletus with potatoes and onions

The proportions of mushrooms and potatoes are taken from the cookbook. In fact, as you know, you can’t spoil potatoes with mushrooms. So take as much as you like.

You will need:

Butter – 300 gr.
Large potatoes – 3 pcs.
Bulb.
Salt, sunflower oil.

Step-by-step cooking recipe

The first step is cleaning the mushrooms. It is impossible to miss it. Pick up the film on the cap and pull it off with a deft movement. Do not cut the small things, divide larger specimens into 2-4 parts, but not too small, otherwise you will spend a long time searching among the potatoes. Wash the mushrooms, but quickly and under running water - butter mushrooms tend to easily absorb moisture with the spongy structure of the cap.

Peel the potatoes, cut as desired - into strips, slices, circles.

Chop the onion into cubes.

Pour oil into the frying pan and add the onion. Fry for a couple of minutes.

Follow with mushrooms. Fry over moderate heat. Wait for the liquid to evaporate.

Add potato straws to the butter. Continue frying until golden brown.

Don't go far from the stove. The dish requires constant attention. Turn the contents over so they don't burn.

Potatoes fried with butter and sour cream

Take:

Potatoes – 5-6 pcs.
Mushrooms – 400 gr.
Bulb.
Sour cream – 2 large spoons.
Garlic – clove.
Dill, salt, vegetable oil.

How to cook:

Sort and peel the mushrooms. Boil in a small amount of salted water. 15-20 minutes is enough. Drain in a colander.
At the same time, peel the onion, chop the onion, and finely chop the garlic clove. Peel the potatoes and cut into strips.
Heat oil in a frying pan, throw in garlic and onions. When the onion turns golden, add the butter. Fry, stirring for about 5 minutes. Next, add sour cream.
When the sour cream “melts”, add potato strips. Continue frying until done, about 15 minutes. Just before finishing, add salt. It is not necessary to do this earlier, otherwise the potatoes will fall apart badly.

As I write this, guys, my mouth is watering, I envy myself. To help novice cooks, I found a video with a recipe for making fried butter with potatoes. May you always have delicious food!

kulinarnayamozaika.ru

Butter mushrooms: how to process and prepare for frying?

The mushrooms got their name because of their cap, which is very oily and slippery to the touch. It is because of this feature that boletus caps are considered “dirty” mushrooms. There are always a lot of twigs, pine needles and other unnecessary “garbage” stuck on them.

Based on the above, we conclude that boletus needs processing and, moreover, thorough processing.
It is important to note the fact that mushrooms need to be processed in any case, regardless of what you are going to do with them next - fry, freeze, etc.
Moreover, boletus must be processed immediately after collection, since it cannot be stored for a long time when fresh.
First of all, if you are picking mushrooms in the forest, you need to inspect your basket for rotten and eaten specimens. Throw away such mushrooms immediately; they should not be eaten.
At home, look at the mushrooms again and if they are all intact and beautiful, then proceed with further processing.
Fill a bathtub or a large bowl or basin with water and put all the butter in it. Let the mushrooms sit for a while and soak, after which it will be much easier for you to clean them.
When all the debris is clear of the mushrooms, remove it and drain the dirty water. If you carried out similar manipulations in the bathtub, then before draining the water, be sure to remove all the leaves, needles, etc. from it.

Now rinse the mushrooms again in cold water. After this procedure, you can begin to clean the boletus.
Mushrooms are very easy and quick to clean. Remove the lower part of the mushroom stem and that same oily film. It is recommended to use gloves when cleaning boletus mushrooms, since these mushrooms turn your hands a dark brown color.
Next, rinse the mushrooms again.
Now we fill the basin with water, salt it and put the butter in it again. This is necessary so that all the “residents” who may still remain inside the mushrooms are removed from there. Leave the mushrooms in the water for a couple of hours. Next, drain the water, rinse them and let the water drain completely.
Next, you need to boil the butter. It’s difficult to say for sure how many times these mushrooms need to be boiled and how long it takes. Some people prefer to boil several times for 15 minutes. each (measuring the time after boiling), others are boiled once, but wait half an hour.

So, take water into a container and salt it, put butter in the liquid.
As soon as the water boils, time it for half an hour.
After the specified time has passed, turn off the gas, drain the water and place the mushrooms in a colander, wait until all the water has drained.
There is a little advice: if the mushrooms that you are going to cook are large and relatively old, then it is better to cut them into a couple of parts and boil several times for 15 minutes. every.
After this, the boletus is ready for further use. They can not only be fried, but also boiled, pickled, stewed, baked, etc.

How and for how long should you cook boletus mushrooms before frying?

As mentioned earlier, there is no consensus on this issue. Different cookbooks, the Internet, and even the chefs themselves give different advice regarding this process. Generally speaking, your actions at the preparatory stage should be as follows:

Mushrooms are boiled in salt water
Place the already peeled boletus into a container with water.
After the water boils, set it aside for 15 minutes. and during this time cook the mushrooms
Next, drain the water and add new water, salt it again
Boil the butter one more time for 15-20 minutes.

Next, drain the water and place the mushrooms in a colander to drain all the liquid.
After such procedures, the boletus is completely ready for further preparation.
Remember, the larger the mushroom, the older it is, the longer it needs to be boiled.

Do I need to rinse the butter after cooking?

This question also cannot be answered unambiguously. Much depends on your preferences and how you will continue to cook the mushrooms.

In principle, if you don’t wash the mushrooms after cooking, nothing terrible will happen and it won’t be a mistake
But you need to remember that butterfish have a lot of mucus, and rinsing them once again will be very useful
Therefore, after you boil the butter, place it in a colander and rinse it again with running water, and then let the liquid drain
It is very important that the mushrooms dry out if you are going to marinate them further, since the water will soften them and they will not be hard

In what oil and for how long should you fry the butter after cooking?

Butternuts, like any other mushrooms, can be fried in almost any oil. In this case, you need to rely on your preferences and capabilities.

You can use regular refined sunflower oil to fry mushrooms. It is not recommended to fry boletus in unrefined oil, as it has a strong taste and smell and can spoil the taste of the main ingredient.

It won't be a mistake to use olive oil. However, this type of product is more expensive than regular sunflower oil and not everyone can afford it, and mushrooms, as you know, “love” a lot of oil.
Some people prefer corn oil, noting that the taste of mushrooms is very unusual.
Butter is also fried in butter, but in this case the product must be of high quality, preferably homemade. Purchased low-quality products will only spoil the taste of mushrooms.

Ideal combination for frying: a mixture of vegetable and butter

It must also be said that it is best to fry mushrooms in a mixture of 2 oils: vegetable and butter. Or, as an option, you can fry only on vegetable oil, and after cooking, flavor the delicacy with a piece of butter.
You should not cook mushrooms with spread and margarine.
As for time, you need to fry such mushrooms for about 20-30 minutes. In this case, you need to look at the amount of liquid in the pan. As soon as the mushrooms are “dried”, you can time them for 15-20 minutes. After this time, the boletus will be ready.

Fried boletus mushrooms: delicious recipes with onions in a frying pan

The combination of mushrooms and onions can be considered traditional. Thanks to onions, butternuts acquire a special taste and become more aromatic. There are many delicious recipes, the main ingredients of which are mushrooms and onions, but we will tell you the most interesting ones.

Prepare the following products:

Mushrooms – 1 kg
Onion – 2 pcs.
Butter – 60 g
Vegetable oil – 2.5 tbsp.
Nutmeg, rosemary, salt - at your discretion

As you can see, the dish according to this recipe consists exclusively of mushrooms and onions, however, such a small amount of ingredients does not in any way affect the taste of the finished delicacy:

We pre-prepare the mushrooms for frying. To do this, we clean and boil them
Pour vegetable oil into the frying pan and add butter, wait until the container warms up well
Place the onion in the pan and cook it for about 3-4 minutes. over medium heat, remembering to stir
Next, add butter to the onion and season the contents of the pan with the indicated spices and salt.
Cover the pan with a lid and cook the dish for about 10 minutes.
Next, mix the butter and cook for another 10-15 minutes. without covering the container with a lid
During this time, the mushrooms will fry and become slightly golden.
The finished dish can be sprinkled with fresh finely chopped herbs if desired.

There is another equally popular recipe for mushrooms with onions:

Butter – 1 kg
Onion – 3 pcs.
Garlic – 2 cloves
Walnuts – 120 g
Vegetable oil – 3 tbsp.
Butter – 40 g
Salt, thyme, oregano, paprika - at your discretion

Let's start preparing the deliciousness:

Pre-boil the mushrooms, place in a colander and let the water drain
Peel the onions and chop into cubes
Peel the garlic and cut into small pieces with a knife
Lightly chop the nuts, no need to make crumbs
Pour vegetable oil into the frying pan and wait until it heats up
Next, put the onion in a container and fry it for 3 minutes.
After that, place the mushrooms in the container. Season the contents of the frying pan with salt and spices and fry for 7 minutes.
Now add nuts to all the ingredients and cook for another 10 minutes.
Finally, add a piece of butter to the butter, stir the garlic into the pan and cook for another 5 minutes.

Fried boletus mushrooms: delicious recipes with potatoes

Fried mushrooms with potatoes – well, who doesn’t love this dish? There probably aren't many of us like that. With such a delicacy you can please your relatives at a family dinner, and you can pleasantly surprise guests who come to visit.

Prepare a list of the following products:

Potatoes – 7 pcs.
Butter – 600 g
Green onions - a couple of feathers
Vegetable oil – 5 tbsp.
Parsley, fresh dill – 4 tbsp.
Oregano, pepper, salt - at your discretion

We will prepare the dish as follows:

Peel and wash the potatoes, cut into small cubes
We clean the butter, boil it, put it in a colander and let the water drain
Wash the onions and greens, dry and chop
We will cook the potatoes in a separate frying pan, so pour 2.5 tbsp into one container. oil and wait until it warms up. Next, put the potatoes in the frying pan and cook for about half an hour, stirring occasionally. It is also important not to forget to salt the dish
In another frying pan, also pour 2.5 tbsp of oil. l. and after it heats up, put the onion in a container and fry it for 3 minutes.
Now add butter to the onion and season it all with spices and salt. Cook for about 10-15 minutes.
After the specified time, combine the mushrooms and potatoes in one container, season the dish with fresh herbs and onions and cook for a couple more minutes.

For the next dish we will need the following list of products:

Potatoes – 6 pcs.
Butter – half kg
Onion – 1 pc.
Garlic – 2 cloves
Carrot – 1 pc.
Cheese – 50 g
Vegetable oil – 4 tbsp.
Spices, salt - at your discretion

Peel the potatoes, wash them and cut them into slices
Clean and boil the mushrooms, let the water drain
Peel the onion and chop into half rings
Peel the garlic and cut into small pieces
Peel the carrots and cut into small cubes
Grate the cheese
We put 2 frying pans on gas, pour 2 tbsp into each. oils
Place the onion in the first frying pan and cook for 3 minutes.
Place the potatoes in the second frying pan, add a little salt and fry for about half an hour, stirring occasionally
Add carrots to the onion and fry for a couple more minutes. Next, add butter and garlic to these ingredients, season the contents of the pan with salt and spices. Don't forget, we also salted the potatoes. Fry mushrooms and vegetables for about 15-20 minutes.
Next, mix the potatoes and butter in one frying pan, sprinkle it all with grated cheese and cook under a closed lid for a couple of minutes until the cheese melts
It is recommended to serve the dish hot

Fried boletus mushrooms: delicious recipes with sour cream

Sour cream gives mushrooms a very delicate taste. This dish can be prepared as a stand-alone dish or served with side dishes, such as potatoes, rice, etc.

To prepare the dish, take the following products:

Butter – 1 kg
Homemade sour cream – 250 ml
Onion – 2 pcs.
Salt, pepper, nutmeg - at your discretion
Dill, parsley – 3 tbsp.
Vegetable oil – 2 tbsp.

The dish is very simple to prepare:

We clean the butter, wash it and boil it. Next, place them in a colander and wait until all the water has drained from them.
Peel the onions and chop into half rings
Pour oil into the frying pan and add onions. Fry it for 5 minutes.
Next, add butter to the onions and season them with salt and spices. Cook for 10-15 minutes. before moisture evaporates
Then add sour cream to the container. Please note that this recipe calls for 250 ml of sour cream, but for those who want a less high-calorie dish, you can add 100 ml of the product and it will be enough
Homemade sour cream can be replaced with store-bought sour cream, but homemade makes the dish more tasty and aromatic
Stir the contents of the pan and simmer the dish for another 10 minutes.
Before serving, season the mushrooms in sour cream with herbs.

Fried boletus mushrooms: delicious recipes with cheese

There are a huge number of recipes for fried mushrooms. At the same time, completely different ingredients are added to them. Butternuts are prepared with meat, rice, mayonnaise, but we will focus on the recipe for fried mushrooms with cheese.

So, to prepare such a delicacy we will need:

Butter – 350 g
Cheese – 200 g
Cream – 120 ml
Butter – 30 g
Oregano, paprika, salt - at your discretion

We clean and boil the butter, put it in a colander and wait until all the water has drained from it
Grate the cheese
Place a piece of butter and butter in a frying pan. Fry mushrooms for 10 minutes.
At this time, in a separate container, mix the cream, salt and all the spices and spices you have chosen. Let the mixture sit for a while
Next, carefully pour our sauce into the mushrooms, mix the ingredients and continue cooking for another 10 minutes.
After the specified time, add cheese in portions. You shouldn’t put all the cheese out at once, as it will clump into one big lump and won’t melt properly.
Once all the cheese is melted, remove the dish from the heat and serve.

There is another delicious recipe for fried mushrooms with mozzarella cheese. The advantage of this dish is that its preparation takes no more than half an hour.

Butter – half kg
Onion – 1 pc.
Butter – 30 g
Garlic – 2 cloves
Mini mozzarella cheese – 200 g
Pepper, rosemary, basil, salt - at your discretion

The cooking process is as follows:

We clean and boil the mushrooms, drain the water and wait until it has completely drained.
Peel the onion and chop into small cubes
Peel the garlic and grate it finely
We leave the cheese in the form in which it is sold. If you don’t have cheese in this form, but have regular mozzarella, you need to cut it into small pieces
Put oil in a frying pan. Once the pan is hot, add the onion and fry it for 3 minutes.
Next, add the mushrooms and season the contents of the container with all the selected spices and salt. Fry for about 15 minutes.
Then add garlic to the mushrooms and cook for another 5 minutes.
Mix mushrooms and cheese in a plate. If desired, you can sprinkle the dish with fresh herbs.

Fried boletus mushrooms: delicious recipes without cooking

Butterflies are one of those mushrooms that do not need to be boiled before further use. But there is one “but”. You can only avoid boiling those mushrooms that you have collected yourself and are absolutely sure that they are good and suitable for eating. It is also worth noting the fact that without pre-cooking, the mushrooms need to be very well cleaned and washed in order to remove all the mucus and dirt from their caps.

So, according to the first recipe, we will cook fried buttermilk with rice.

Butter – 400 g
Rice – 150 g
Onion – 1 pc.
Garlic – 3 cloves
Dill, parsley – 4 tbsp.
Oregano, pepper, cumin, salt - at your discretion
Vegetable oil – 2 tbsp.

Let's start preparing this delicious dish:

Clean and rinse the mushrooms thoroughly at least 3 times. It is advisable to put the boletus in water and wait until all the dirt and twigs are soaked, and then remove them. Next, drain the water from the mushrooms and let the liquid drain completely from them, dry the butter with napkins
Peel the onion and garlic and chop into small cubes
Wash the greens, dry and chop
Wash the rice several times in cold water, and then boil it in salted water until tender.
Pour oil into a frying pan and add onions. Fry it for about 3-4 minutes.
Next, add the mushrooms to the onions and season the contents of the pan with spices, herbs and salt. Fry for 15 minutes.
Then add garlic and herbs to the container and cook for another 7 minutes.
In a separate container, mix the prepared rice and fried mushrooms
The dish must be served hot. If desired, you can add hot pepper to the dish.

For the following dish, prepare the ingredients according to this list:

Butter – 1 kg
Tomatoes – 3 pcs.
Sour cream – 3 tbsp.
Vegetable oil – 3 tbsp.
Garlic – 4 cloves
Salt, oregano, paprika - at your discretion

Prepare the delicacy this way:

We wash the mushrooms at least 3 times, remove debris and film, and trim the stem. Dry the mushrooms with a napkin to get rid of excess moisture
Wash the tomatoes and chop them into cubes
Peel and finely chop the garlic
Pour oil into the frying pan and add the mushrooms there. Fry for about 10 minutes.
When all the water has evaporated, add tomatoes to the frying pan and season all the ingredients with salt and spices. Fry for another 5 minutes.
Then add garlic and sour cream to the contents of the frying pan and continue cooking for another 10 minutes.
Serve the dish hot

Fried boletus mushrooms: delicious recipes for the winter

Fried boletus for the winter sounds strange, doesn’t it? However, this is actually a very tasty snack. Such mushrooms can be eaten as an independent dish or used to prepare more complex dishes.

We will need:

Mushrooms – 1.5 kg
Onion – 2 pcs.
Vegetable oil – 5 tbsp.
Pepper, salt - at your discretion

Mushrooms for a winter snack need to be properly prepared. We clean and wash the butter
Place the mushrooms in a container with water; the liquid should cover them. For 1.5 kg of mushrooms we need 2.5 tbsp. l. salt and half tsp. citric acid. Add salt and acid to the water and put the pan on gas. We wait until the liquid boils and time it for 25 minutes.
After the specified time has passed, drain the mushrooms in a colander and let the water drain
If the boletus is large, you can cut each mushroom in half or into 4 parts
Pour oil into the frying pan and add mushrooms. Fry for about 15 minutes.
We clean the onions and cut them into half rings. After the specified time, we send them to the mushrooms and cook the ingredients for another 5 minutes.
Next, season the contents of the pan with spices and salt and cook for a couple more minutes. After this, turn off the gas under the frying pan and wait for the butter to cool down
At this time, prepare containers for storing snacks. These can be food containers or regular 0.5 liter jars
We put the mushrooms in containers, close them with lids and send them for storage. Cans can be placed in the refrigerator, on the balcony, containers can even be stored in the freezer

The following recipe is no less tasty:

Mushrooms – 1.5 kg
Onion – 2 pcs.
Sweet pepper – 2 pcs.
Vegetable oil – 3 tbsp.
Citric acid – ¼ tsp.
Salt, pepper, oregano - at your discretion

Prepare this way:

We clean the butter, wash and boil it, dry it
Pour oil into the frying pan and add mushrooms. Fry them for 15 minutes.
Peel the onions and chop into half rings
Wash the pepper, remove the core and also cut into half rings
After the specified time, add the onions and peppers to the frying pan and fry the ingredients for another 5 minutes.
Next, season the contents of the container with spices, acid and salt. Cook for a couple more minutes.
Turn off the gas under the frying pan and wait for the cooked food to cool down.
Next, put the appetizer in the prepared container, and also put the oil in jars. We close the jars with lids and store them in a cool place.

How to fry frozen boletus?

We fell in love with boletus because it can be prepared in completely different ways. During the season, when there are a lot of them, and you don’t get around to pickling and salting, you can easily boil them and freeze them for later use.

In this case, the question arises: “How then to use frozen butter, how to fry them correctly?” It's actually very simple. Frozen boletus does not need defrosting. Therefore, if you want to cook something from frozen mushrooms, or you just want to fry them as an independent dish, then you need to do the following:

Take an onion, peel it and chop it in a convenient way
Pour vegetable oil into a frying pan and fry the onion in it
Next, add frozen mushrooms to the prepared onions. Butter will give water, so there is no need to cover the container in which the ingredients are fried.
Stir the contents of the pan
As soon as the water has evaporated, season the butter with salt and spices and continue frying until cooked

There is a slightly different preparation option:

Place frozen boletus in a frying pan and wait until it defrosts and all the moisture that comes out of it evaporates.
Fry the onion in a separate pan
Next, add the mushrooms to the frying pan with the onions, season the ingredients with oil and spices and salt. Fry until done
The process of preparing frozen mushrooms takes approximately 45 minutes.

Butterflies are delicious mushrooms, from which you can prepare many dishes, winter snacks, salads, etc. To make your mushroom dishes tasty and safe, do not neglect the rules for processing these products.

heaclub.ru

How to fry butter in a frying pan with sour cream

Sort the mushrooms from blades of grass, leaves, soil, and peel the caps.

Tip: to remove the film easily, place the butter in a colander and hold it over steam for ten seconds.

In a frying pan in vegetable oil, sauté the onion until yellowish. Add mushrooms and cook over low heat.
After a quarter of an hour, when the juice has evaporated, add salt and pepper, add butter and sour cream, and simmer for 5 minutes.

Place the food on plates, sprinkle with herbs and serve as a side dish for potatoes, crumbly porridge, and pasta.

How to fry butter in a frying pan with potatoes

Fried butter with potatoes is a popular Russian food during mushroom season. And it’s not surprising - it’s tasty, quick, and you can feed your whole family with this simple dish.

Ingredients: butter - half a kilo, potatoes - 1 kg, onions - 3 pieces. Spices and salt - to taste. Vegetable oil – 70 ml.

Chop the boiled butter and onion, pour into a hot frying pan with vegetable oil. Fry for 15 minutes until light brown, then transfer to a bowl.
Peel the potatoes, cut them, put them in the frying pan where you prepared the butter, and fry until done.
Add mushrooms to the potatoes, add salt, and heat for a couple of minutes. Serve by sprinkling the roast with garlic crumbs and green onions.

How to fry butter in a frying pan with nuts

Do you want to get a mushroom dish with oriental taste and aroma? Prepare buttermilk with nuts. For this 700 gr. Cut the peeled mushrooms and, without boiling, fry in corn oil for 15 minutes. Then add chopped green onions and basil, pepper, salt, 3/4 cup chopped walnuts. Stir, pour in 2 tbsp. l. dry white wine or grape vinegar. Let the mixture boil for three minutes and turn off the gas.

The dish goes well with millet porridge, pumpkin pancakes, and mashed potatoes.

How to fry butter in a frying pan with vegetables

The good thing about the recipe is that the mushrooms are supplemented with fresh vegetables, which the housewife has in abundance in the autumn season. For 500 gr. Butter will do - onion, carrot, sweet pepper, turnip, 3 tomatoes.

Peel, wash, cut the mushrooms and place in a heated frying pan. Simmer for 10 minutes, then add chopped vegetables. Cook until the liquid evaporates, pour in 50 ml of vegetable oil and 2 tbsp. l. tomato paste. Fry for another 5 minutes, add salt and pepper. Serve as is or with boiled buckwheat, pearl barley or rice.

How to fry boletus in a frying pan with an egg

The dish is easy to prepare, the main thing is to have boiled butter on hand. Take 100 grams for mushrooms. zucchini and broccoli, onion, three eggs, two peeled tomatoes.

Fry the mushrooms in sunflower oil for 5 minutes. Add finely chopped zucchini, onion, cabbage and simmer for 20 minutes over low heat. Break the eggs into a bowl, beat them with salt and a pinch of nutmeg and add to the frying pan. Stir, and as soon as the mass thickens, the snack is ready.

Fried boletus is a win-win option for quick, appetizing, low-calorie food and a good addition to the daily menu.

sovetclub.ru

How much and how to fry mushrooms in a frying pan

If cooking different mushrooms to prepare soup is carried out using the same technology, then in the case of frying there are several peculiarities and principles that must be taken into account:

First of all, frying mushrooms does not mean stewing them. The main difference between these processes is that stewing is carried out in the presence of a large amount of moisture, in which mushrooms and other products are softened by steam. And when frying, a pleasant, aromatic crust is formed due to the heat treatment of the mushrooms in a frying pan in oil. Although in culinary practice, frying and stewing mushrooms often mean the same process.
If it is important to get a tasty, crispy crust, you can use breading - flour, breadcrumbs. You can make a double layer - roll the mushrooms in mixed eggs (you can pre-salt and pepper them), and then in flour or breadcrumbs.
There is no need to chop the mushrooms too finely. The pieces should be at least 3-4 cm wide. Otherwise, during frying, they will shrink to too small a size and generally risk burning due to the thin layer.
Fry mushrooms only in a hot frying pan. You can choose the oil to your taste - sunflower, olive.
Finally, different types of mushrooms have different cooking times. To bring the product to readiness, you need to know in advance how long certain types are fried. It is advisable to first boil all fresh forest mushrooms for 10 minutes, and then you can fry them (15-20 minutes). As for “urban” mushrooms, which are sold in the store all year round (champignons, oyster mushrooms), they are fried without pre-treatment for 15-20 minutes.

ADVICE

Butter or ghee, in which you can fry the mushrooms, will add a special piquancy to the butter. You can also add a piece of butter to the finished hot product.

How to fry boletus (video)

Features of frying oil in a frying pan

Butterflies are wonderful forest mushrooms that have a fleshy cap and give the dish a very rich aroma. To maximize their taste, you need to know some tricks, which are discussed below.

Is it possible to fry mushrooms

Even experienced mushroom pickers often ask this question. On the one hand, almost all mushrooms can be used to make a delicious soup. But on the other hand, in order to feel not only the taste of butter, but also their pleasant elastic consistency, the product should be prepared in fried form.

Therefore, it is possible and even necessary to fry butter. The main thing is to do it correctly, in accordance with proven recipes. However, it is important not only to follow all the technology, but also to properly prepare the boletus.

Butterflies are wonderful forest mushrooms that have a fleshy cap and give the dish a very rich aroma.

Pre-treatment of mushrooms

Pre-treatment of boletus is somewhat more complicated than that of some other mushrooms (for example, champignons). It consists of the following:

First of all, while the mushrooms are dry, you need to shake off all the soil from them and do not rush to wash them. The fact is that all the butter mushrooms need to be cleaned, and this is easier to do if the mushrooms are dry.
Cleaning is carried out using a sharp knife, and you need to start this work as quickly as possible. The essence of the treatment is to remove the film from the cap. It is important to do this with gloves, because the dirt from the caps literally eats into the skin, under the nails and is quite difficult to wash off.
As usual, the mushrooms are washed, simultaneously getting rid of dried, cracked fruiting bodies, as well as old and wormy mushrooms.
Next, the boletus is placed in a colander so that all the water is drained, and cut into pieces the size of a walnut. Don't worry that it's too large - when frying, all the mushrooms shrink due to evaporation of moisture.
There are different opinions about pre-boiling butter. On the one hand, like all wild mushrooms, they are often boiled for 15 minutes in half a liter of salted water. On the other hand, if you want to get more elastic pieces, you shouldn’t do this, but then you will have to fry a little longer (5-7 minutes).

PLEASE NOTE

During a good mushroom season, when quite a lot of boletus grows, it is better to collect only the quantity that can be cooked in 2-3 days, since over time the mushrooms greatly lose their taste.

The essence of the treatment is to remove the film from the boletus cap.

How long does it take to fry frozen and fresh butter?

Frying frozen and fresh butter differs both in time and in the process:

Fresh mushrooms are pre-boiled for 15 minutes and fried for about the same amount. If not boiled, fry for 20 minutes.
Frozen buttermilks melt at room temperature, and if they are completely thawed, they are dipped in a paper napkin and fried in the same way as fresh ones. If the mushrooms are not completely melted, they can be cooked in a frying pan, but then they will turn out stewed and not fried. You can put them in a frying pan and frozen, but then the cooking time increases to 25-30 minutes.

PLEASE NOTE

If you don’t have any time at all, you can defrost the mushrooms in a pan of water - cook for no more than 15 minutes.

Fried boletus in sour cream (video)

Principles of cooking butter in a frying pan

The principles of making butter are quite simple:

First of all, mushrooms are placed only in hot oil.
During the first 10 minutes of cooking, it is important to stir constantly so that not a single piece burns.
In the second 10 minutes, you need to reduce the heat to medium and bring the product until fully cooked. At the same moment, add onions, other vegetables, and sour cream, if provided for in the recipe.
Finally, another important principle is that mushrooms should be salted only after a crust has formed. If you do this at the very beginning, the butter will release water in which it will begin to stew rather than fry.

Butter should only be placed in hot oil.

The best fried butter recipes

Here are some time-tested, affordable recipes for making fried butter.

Classic recipe “Butter in sour cream”

You will need the following components:

mushrooms 0.5 kg;
onion 1 medium head;
sunflower and vegetable oil - 1 tablespoon each;
sour cream 15-20% fat and spices - at your discretion.

The sequence of actions is as follows:

Pre-processed boletus is cut into small pieces (3-4 cm wide).
Heat vegetable oil in a frying pan and add a spoonful of butter to it. When it gets very hot, you can check by dropping a small amount of water - it should foam a lot and crackle.
It is in such a hot frying pan that you first need to put the onion (chopped quite finely) and fry until half cooked (not until golden brown).
After this, add the butter, gradually reduce the heat and fry for 15 minutes, stirring constantly.
At the very end, add sour cream, spices (you can also use herbs) and let it warm up for another 2-3 minutes.

Butter in sour cream

Butter with cheese and herbs

If you want to get a more delicate creamy taste that goes very well with mushroom, You can take the following products:

boletus 0.5 kg;
hard cheese - a small piece (200 g);
2 onions;
herbs to taste (it is advisable to take basil, dill and parsley in equal quantities);
vegetable oil and butter - a tablespoon each.

The cooking sequence is approximately the same:

First, fry the onion in a hot frying pan until half cooked.
Then add butter and spices and fry for 20 minutes.
Literally 3 minutes before readiness, add pre-grated cheese on a coarse grater and cover with a lid, reducing the heat to low.
The dish is decorated with finely chopped herbs, which can be added along with cheese to give the dish a pleasant aroma.

Butter with cheese and herbs

Spicy butter with walnuts and pomegranate

Of course, sometimes you want to add your own culinary twist to already well-known classic recipes. This method of frying butter is just an example of such a case. You will need the following products:

boletus 0.5 kg;
peeled and finely chopped walnuts - 4 tablespoons;
3 tablespoons butter;
apple cider vinegar (or table vinegar) - half a tablespoon;
pomegranate seeds – 1 tablespoon;
salt and spices at your discretion.

The technology is as follows:

First, mushrooms are fried in a hot frying pan (in butter).
After 10 minutes, the heat is reduced to medium and the mushrooms are fried for another 10 minutes.
At this point, walnuts, salt and all the spices are introduced. The entire mixture is fried for another 10 minutes.
Literally three minutes before readiness, add pomegranate seeds and finely chopped herbs, cover with a lid, reduce the heat to low and infuse everything together.

Butter with potatoes and white wine

And one more recipe from the original series. This is a real festive dish that will decorate the table well and allow guests to be satisfied. You will need the following products:

boletus 1 kg;
potatoes 0.5 kg;
onions and carrots, 2 medium pieces each;
5-6 cloves of garlic;
sunflower oil 2-3 tablespoons;
bell pepper 4 pieces (it is better to take multi-colored ones);
hot chili pepper 1 piece;
olives 1 tablespoon;
sour cream (it’s better to take the fattest, rustic one) 4 tablespoons;
white wine 4 tablespoons;
salt, herbs and spices at your discretion.

The technology is as follows:

First, all the vegetables are prepared - potatoes are cut into portions, bell peppers are cut into strips, onions are finely chopped, and carrots are grated on a fine grater.
Heat the oil in a frying pan, put in the garlic cloves for 4 minutes and remove.
Then add carrots, after 3 minutes - onions and simmer for 6 minutes.
Now add pre-cut honey mushrooms and fry over medium heat for 20 minutes.
Then salt and spices are added.
Separately, fry the potatoes until golden brown, then add the bell pepper.
Now it is advisable to take a roasting pan or pan with thick walls and pour the wine into it, allowing the alcohol to completely evaporate (5 minutes).
Then add all the ingredients and simmer for 5-7 minutes. At the same moment, add chopped chili peppers.

Fried potatoes with baby potatoes (video)

Thus, if you know simple culinary techniques and diversify traditional recipes with original ingredients, you can achieve a real culinary masterpiece.

Bon appetit!

5gribov.ru

Features of the technology

The preparation of any dish has its own characteristics, and fried boletus is no exception.

It is important not only to adhere to the technology for preparing butter, but also to the place where they are collected. They are not recommended to be collected along highways, in industrial areas, plantings, since in these areas the natural environment is polluted with various emissions, exhausts, chemical fertilizers and other harmful substances that are well absorbed by mushrooms.
The collected boletus must be sorted out, discarding spoiled and overgrown mushrooms, the rest must be cleaned by removing the film from their caps (this is easier to do if the mushrooms are dried a little and the knife blade is moistened with vegetable oil). Afterwards, all that remains is to wash the mushrooms well and cut them into equal-sized pieces, leaving only the smallest specimens intact. There is no need to soak the butter.
Inexperienced housewives are often concerned with the question of whether they need to boil butter before frying them in a frying pan. This question should be answered positively: before frying, the butter must be boiled in salted water (10-20 g of salt per 1 liter of water) for at least 10 minutes after boiling, or even more if the recipe requires it. After this, the mushrooms are washed and placed in a colander so that it can drain. You can skip the cooking stage only if you are going to fry frozen mushrooms that have previously been cooked.
To prevent the butter from turning into a shapeless mass, you need to fry them over fairly intense heat, without covering the pan with a lid. To avoid burning the butter, you need to stir it often.

It remains to add that the butter is most delicious if you fry it in butter or with the addition of sour cream. Onions will also highlight their delicate taste.

How to fry boletus with onions: a simple recipe

boletus – 1 kg;
vegetable oil – 20–50 ml (depending on the area and coating of the frying pan);
onions – 0.2 kg;
salt - to taste;
ground black pepper (optional) - to taste.

Cooking method:

Pour the peeled and washed boletus with two liters of water, dissolving two tablespoons of salt in it, and place on medium heat. When the water boils, skim off the foam, reduce the heat and cook the mushrooms for 20 minutes. Repeat the procedure 2 more times, so that the total cooking time for the mushrooms is 60 minutes.
Drain the butter in a colander and rinse with running water.
When the water has drained, grease the frying pan with oil and place the mushrooms on it. Add salt and pepper if necessary. Fry over a medium flame, stirring constantly so that the butter is browned but not burnt.
When excess moisture comes out of the butter, add a little more oil and chopped onion into thin rings or small pieces.
Fry without ceasing to stir until the onion acquires an appetizing shade.

Despite the simplicity of preparation, the butter according to this recipe turns out very tasty. Buckwheat or potatoes are perfect as a side dish. Although you can fry boletus right away with potatoes.

Butter fried with potatoes

boletus – 0.5 kg;
potatoes – 1 kg;
onions – 0.2 kg;
vegetable oil – 60–100 ml;
salt, spices - to taste.

Cooking method:

Sort, peel and cut the boletus and boil them for 10 minutes in salted water, rinse.
Wait for the water to drain.
Peel the onion and cut into half rings or cubes.
Peel the potatoes and cut into slices or cubes.
Heat the oil in a frying pan, add mushrooms and onions, add salt and fry for 15 minutes.
Remove the onion from the pan, add a little oil to it, and fry the potato wedges in it.
Shortly before the potatoes are ready, add mushrooms, stir, reduce heat, add salt and pepper, cover and simmer for 10 minutes.

Before serving, it would be a good idea to sprinkle this dish with parsley, dill or finely chopped green onions. If desired, the ratio of components can be slightly changed in favor of butter. In this case, the finished dish will be even tastier.

Butter fried with sour cream: a classic recipe

boletus – 1 kg;
sour cream – 0.2 kg;
vegetable oil – 50 ml;
onions – 75–85 g;
garlic – 5 cloves;
salt and spices - to taste.

Cooking method:

Prepare the boletus (clean, cut, boil for 10 minutes, rinse).
Cut the onion and garlic into small pieces.
Heat the oil in a frying pan, add the onion and garlic and fry them for 5 minutes.
Place the mushrooms in the pan and fry them, stirring well, over medium heat for about half an hour, that is, until the water has evaporated from them.
Add salt, add spices, add sour cream, stir.
Cover the pan with a lid and simmer the mushrooms in it for 10 minutes.

Butter fried in sour cream turns out very tender. They can be eaten as a separate dish or served with potatoes, crumbly unsweetened cereals, and pasta.

Butter fried with nuts: an exquisite recipe

boletus (very small, young) – 0.5 kg;
walnut kernels – 0.2 kg;
onions – 0.2 kg;
butter – 50 g;
apple cider vinegar (6 percent) – 20 ml;
salt - to taste;
cilantro or parsley, pomegranate seeds - for decoration.

Method of preparation;

Select the most tender and small boletus, since the recipe does not require pre-boiling them. Remove the film from their caps. Wash and dry the mushrooms, pouring them onto a paper towel.
Melt the butter in a frying pan and fry the butter in it for 20 minutes.
Peel the onion and cut into small pieces.
Chop the nuts with a knife.
Add finely chopped onion and crushed walnut kernels, fry the butter along with them for 10 minutes.
Pour in the vinegar, stir, cover with a lid and leave on the stove for 2-3 minutes.
Arrange the mushrooms on plates, garnish with pomegranate seeds, fresh cilantro or parsley.

This appetizer can be served either hot or cold. If necessary, it can successfully replace both a salad and a main course.

Butter fried with buckwheat

buckwheat – 0.2 kg;
boletus – 0.3 kg;
onions – 100 g;
carrots – 100 g;
sweet pepper – 100 g;
salt – 5 g;
vegetable oil – 60 ml;
spicy herbs (dried) – 10 g.

Cooking method:

Pour water over the prepared mushrooms, bring to a boil, cook for a couple of minutes, skimming off the foam, drain the water, wash the mushrooms and place in a saucepan.
Pour 0.5 liters of water over the mushrooms, adding salt to them. Bring to a boil and cook for 10 minutes. Remove the mushrooms from the pan.
Cook buckwheat in mushroom broth.
In one frying pan, fry the onion, cut into half rings, add mushrooms to it and simmer under the lid for 20 minutes.
In another frying pan, fry the grated carrots and thinly sliced peppers for 5–10 minutes.
Add buckwheat and vegetables fried in a frying pan to the mushrooms, season with herbs, stir and simmer everything together for another 10 minutes.

The result is a tasty, satisfying and healthy dish.

Butternuts can be fried in a frying pan with different foods and end up with completely different, but tasty hearty dishes in their own way.

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

The preparation of butter should begin with thorough rinsing and cleaning. 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 boletus whole 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. The delicious mushrooms are cooked until they boil, then they need to be transferred to another container with cold salted water and cooked 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 butter, they can be divided into parts for more convenient consumption.

How to freeze for the winter

Homemade winter preparations are 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 vegetable oil in a deep frying pan and add 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. Spoon the fried mushroom mixture over the top, leaving a 1/2 inch 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 as a whole. 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 the chicken breast into pieces or remove 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.

Video

Found an error in the text? Select it, press Ctrl + Enter and we will fix everything!

Experienced and novice mushroom pickers know that it is quite simple to find and collect boletus, but it is much more difficult to sort through them, clean them and carry out high-quality pre-treatment. The fact is that the butter must be cleaned from the top film on the caps. Just imagine how long it will take if you need to clean several buckets of precious food. The fried boletus takes a lot of work before you make it, but it's definitely worth it.

If you are doing this painstaking task for the first time, you should use the advice and recommendations of experienced mushroom pickers. Knowing these secrets of processing butter will certainly make your life easier and the culinary process much more enjoyable.

The film that covers the cap of each butter dish can greatly spoil the taste of the finished dish. Even if the recipes for preparing such mushrooms do not include removing it, it is better to spend your time performing this procedure. Otherwise, it will not only become hard during cooking, but will also give the product an unpleasant bitterness that cannot be overcome even with the most specific spices. The film must be cleaned!
If you are going to collect or cook boletus, be prepared for the fact that your palms will become covered with unpleasant oily mucus, which will take a very long time to wash off. Girls with a beautiful manicure risk simply being left without it, because they will have to hide their black hands from society for several days. In this case, even lemon juice will not help, so don’t be lazy and arm yourself with rubber gloves.
The maximum permissible shelf life of freshly picked butter mushrooms in the refrigerator is 15 hours, but it is better not to let it get to that point, otherwise the valuable mushrooms will go to the worms, who are simply crazy about them, instead of you. In addition, such forest gifts can spoil very quickly if they are processed too late.
Under no circumstances store collected mushrooms in a bucket or pan! If you do not have the opportunity to clean them in the first hours after collection, spread the butternuts in an even layer on a blanket or on paper.
You need to clean boletus in a dry state, even if there is sand or dried dirt on their surface. You should not soak them before cutting the film, because this will complicate your task several times. Wet mushrooms will become slippery and will constantly slip out of your hands. It is better to place a small bowl of water next to you in which you can rinse your knife and hands. Only after this can the mushrooms be soaked for half an hour, and then rinsed several times with cold salted water.
It is correct to fill the purified boletus with not ordinary, but salt water. The fact is that it helps to disinfect forest products and quickly remove small worms from them, which often settle under the luxurious cap. Even if they managed to leave their larvae on the butterfish, they will settle at the bottom. In the end, you can simply rinse the mushrooms a few more times and get a flawless, clean product.

To cook or not to cook - that is the question?

Culinary experts have been arguing for quite some time about whether butter should be boiled before frying. Since you are dealing with wild mushrooms, which absorb dust, dirt and other substances from the environment, boiling the mushrooms before frying is a must! Of course, young mushrooms can be fried without boiling. However, such a procedure will not be superfluous for them either. Additional heat treatment of butter will certainly not spoil their taste.

Cooking features are oily

How long does it take to cook these mushrooms? On low heat for 20 to 30 minutes, and on high heat for 10 to 15 minutes. In any case, the countdown begins only after the water boils. The butter should be filled with plenty of cold, clean water and generously seasoned with rock salt. Cooks do not recommend cooking such products without adding salt. It not only adds a piquant taste to the mushrooms, but also carries out additional disinfection, which will allow you to prepare a dish that is not only very tasty, but also makes it absolutely safe for the health of all members of your family.

Now you know how to process butter before frying in a frying pan, so it’s time to move from theory to practice:

Mushrooms fried in sour cream

Ingredients:

fresh boletus – 0.6 kg;
sunflower oil for frying;
sour cream to taste;
salt and pepper to taste;
onions – 1 pc.;
ground nutmeg to taste.

Cooking process:

Fried boletus will be incredibly tasty and aromatic if you prepare it according to all culinary rules. Any recipe for frying butter must begin with pre-processing the forest product. It is necessary to clean the mushrooms from large debris and peel them, then rinse thoroughly under running water. Cook from the moment of boiling for 15 minutes.
Place a deep frying pan with a thick bottom on the fire and pour vegetable oil onto it. When it warms up, you can add pre-washed and chopped onions in the form of cubes. Then you will need to add mushrooms to the soft vegetable. Simmer the mushroom mixture for 10-15 minutes until all excess liquid has disappeared from the cooking surface. If you don't like onions, you can fry butter without it.
Then all that remains is to add a few tablespoons of sour cream with nutmeg and salt to the frying pan. Stir the ingredients so that the spices are evenly distributed, and then let the dish sit under the lid. Butternuts fried with sour cream are delicious not only hot, but also cold. Bon appetit!

Mushrooms fried with onions

Ingredients:

fresh boletus – 1 kg;
butter – 0.05 kg;
onions – 3 pcs.;
salt and spices to taste.

Cooking process:

If you know how to fry butter and onions, you should also know that they need to be thoroughly processed before cooking. Remove large debris and fallen leaves from the surface of the mushrooms, and carefully cut off the dark oily film. Then the prepared boletus must be rinsed several times under running water, placed in a deep pan and filled with fresh water with the addition of a small amount of salt. Cook the mushrooms for 15 minutes from the moment they boil over medium to high heat. Place the finished products in a colander and leave for 20 minutes.
Onions need to be thoroughly peeled, washed and rinsed in cold water. Melt a small amount of butter in a frying pan and then add the onion cubes. It does not need to be fried until cooked, but the vegetable must acquire a soft and translucent structure. Only after this should you add boiled mushrooms to the onions. Fry them together in sour cream and onions for 15 minutes. Then all that remains is to season the dish with salt and spices, cover with a lid for a few minutes and remove from heat. Bon appetit!

Frozen mushrooms with vegetables

Ingredients:

boletus – 1 kg;
eggplants – 0.2 kg;
sweet pepper – 1 pc.;
red onion – 1 pc.;
cabbage – 0.2 kg;
carrots – 1 pc.;
sunflower oil – 0.1 l.;
garlic and salt to taste;
ground pepper – 1 pinch;
parsley - 1 bunch.

Cooking process:

They are most suitable for preparing this dish, since they have already undergone preliminary preparation. All that remains is to defrost them and use them for their intended purpose. Prepare all the necessary vegetables, wash them and, if necessary, remove the skins. You can put the mushrooms in boiling salted water for 5-10 minutes, and then let them drain in a colander.
Chop the cabbage, cut the sweet pepper into thin slices, turn the carrots into medium-sized cubes, remove the hard skin from the eggplant and chop the onion. First, heat a large amount of sunflower oil in a frying pan, add mushrooms to it and brown them. As soon as the products are free of excess liquid, you can add prepared vegetables to them. The ingredients must be stirred regularly.

At the end of frying, add salt and spices to the mushrooms and vegetables, stir the future delicacy again, cover with a lid, turn the heat to low and simmer until done. After this, all that remains is to sprinkle the dish with chopped herbs and chopped garlic. You can fry frozen boletus for dinner or for a holiday feast. This dish will please all your guests. Bon appetit!

This August we went to visit our parents in the village. Having gone for milk mushrooms and saffron milk caps to our favorite secret place, we found neither one nor the other. But we found entire glades of butter! As soon as we entered, the whole family crawled without straightening for about 15 minutes, until the baskets were almost full. We decided to take a walk a little further into the forest and came across another whole sea of boletus. We filled up a large basket, a smaller basket and a bucket. Some were distributed to relatives, the rest was cleaned and fried until nightfall. Since there were a lot of questions about how to fry them, we decided to remove the recipe. I had to take pictures with flash at night, that’s why the shots are so strange.

If you don't like sour cream or can't have it, then just don't use it. Fried boletus is very tasty without sour cream.

Keep in mind that you can change the proportions of ingredients in this recipe as you wish or exclude something at your discretion.

We have mushrooms it was in a large frying pan (4-6 servings), this is about a 2-liter pan of mushrooms or even a little more.

Necessary:

butter (pan, capacity 2-2.5 l)
1 cup sour cream
2-3 medium onions
2-3 large cloves of garlic
salt, ground black pepper to taste
sunflower oil, about 2-3 tablespoons

You must first sort out the mushrooms, removing twigs, leaves and dirt from them. It’s not for nothing that these mushrooms are called boletus mushrooms, so arm yourself with a small knife, it will help you.

U oily Also remove the top skin on the cap. This is easy to do by picking it up from the edge with a knife. It comes off without any problems. We never remove this skin; we cook it as is. So you have a choice.

Now they need to be rinsed; prepare a bowl or pan with clean cool or cold water for this. Take the mushroom in your hands and quickly rinse it in water. Butter need to be rinsed one at a time. You should not leave them in water or throw them all together, as boletus absorbs water like a sponge. After rinsing, cut large mushrooms into several pieces.

The onion needs to be peeled and cut into small cubes or half rings, as you like. Heat a frying pan with sunflower oil and fry the onion in it until golden brown.

Add mushrooms to the pan. If you can’t fit all the mushrooms, add some; when they are slightly fried, add the remaining mushrooms.

Stir them periodically. During the cooking process, the butterfish will release quite a lot of oil and liquid, so they can be fried in a minimal amount of oil. Once the liquid has evaporated, add the minced garlic and cook, stirring, for a couple of minutes until a delicious garlic aroma emerges.