What to cook with butter for the second. What can be cooked from boiled butter. What dishes to cook from boiled butter, frozen for the winter. How to cook boletus before frying. How to clean your hands after oiling

Butter mushrooms are hearty, nutritious and tasty mushrooms. But their preparation is fraught with a few small tricks and requires strict adherence to technology. To eliminate the unpleasant texture and obtain an amazing mushroom aroma, the oil is first boiled in water. But here, too, you need to be smart by adding the necessary amount of salt and spices so that the mushrooms do not get digested and retain their beautiful appearance.

How long do butterflies cook before frying?

Butterfish must be cooked before frying to maintain a beautiful look and taste. This can be done for two purposes: frying before freezing and cooking in a pan for further use in salads or with second courses. Regardless of the purpose, the cooking time of the product is the same:

sliced \u200b\u200boils are boiled in salted liquid for 5-7 minutes;
if the mushrooms are boiled whole and their size is medium, then it can take no more than 10 minutes to cook.

But frozen butternuts, for the purpose of further use in dishes, are boiled for 20 minutes before frying, if they have not been previously fried (in this case, the step with water is skipped).

It is not enough just to put mushrooms in boiling water after harvesting in the forest, you need to strictly follow the technology.

Step-by-step instructions for boiling oil before frying

It is necessary to start preparing mushrooms for boiling immediately after harvesting, since any mushrooms begin to deteriorate after a day of storage in a refrigerator or a cool place. And the fresh product will save more benefits:

Primarily selected non-worm mushrooms are placed in a colander and washed in running water. This is necessary to eliminate excess mucus from the caps, since it does not leave in a stagnant liquid.
Small butternuts can be boiled whole. But you should know that mushrooms are better absorbed by the body if they are initially finely cut.
Cut the mushrooms into pieces or plates, put in a clean pan.
Draw cold water so that it is a few centimeters higher than the oil.
Put on a hot burner and wait until it boils over low heat.
Boil the indicated amount of time, then transfer the finished product to a colander.
Rinse again thoroughly with cold water and leave until all liquid has drained.

Frozen butternuts do not need to be thawed before boiling.

In cooking, everything is built on little tricks and nuances, and delicious butterfish have their own characteristics in the cooking process:

these mushrooms attract worms more often than others, therefore, before harvesting raw materials, you need to carefully examine all the mushrooms;
pay attention to large mushrooms - various insects most often gather in them;
the butternuts are covered with a sticky film that attracts any dirt, and from below - with a protective film. Both of them must be removed and the mushrooms washed well;
if the bottom film is not cut off, the mushrooms will be bitter and hard;
rinse the knife in cold water to facilitate the process of cleaning the mushrooms;
if you do not let the water drain during the process of washing the mushrooms, then the dish will turn out to be more “vague” and less tasty;
mushrooms cannot be soaked in water;
butternuts are combined with nutmeg and sour cream, onion enhances their taste;
young butterflies, whose hats are no more than 2-3 cm in diameter, do not need to be cooked.

And if everything is done correctly, then many impeccable dishes will turn out from fragrant mushrooms.

Fried butter recipes

Mushrooms are an excellent complement to chicken, pork and beef, although from a nutritional point of view they may seem superfluous in combination with meat. They go well with potatoes and pumpkin, broccoli, kale. Simple buckwheat porridge will also turn out delicious if you add fried boletus to it. Here are just a few simple and surprisingly satisfying recipes.

Butter with potatoes

Take about 500 g of boiled butter for 0.5 kg of potatoes. During the frying process, their number will decrease. You will need 1 large onion, sour cream and vegetable oil:

fry the butternuts, from which the glass is liquid, until the moisture evaporates, add the onion to them, previously fried in another pan;
cook the fried potatoes separately, combine the ingredients and add pepper, salt;
pour a small amount of sour cream so that it forms a light sauce, it should not be too much;
simmer everything together for about 5-7 minutes.

You can serve delicious potatoes with onions and butter with dill or parsley.

Bulgarian pepper and oil

An unusual nutritious salad will delight mushroom lovers, for it you need:

1 kg of boiled oil;
3 heads of onions;
about 2-3 small yellow and red peppers;
vegetable oil, pepper and salt;
for dressing - lemon juice and a lot of greens.

Butterfish are fried with onions until a characteristic aroma appears and all liquid is eliminated, and peppers are baked in the oven at 180 degrees. All components are cut randomly and mixed. The salad is dressed and seasoned with dill.

Amazing salad "Heart"

For this recipe, you need to take 400 g of boiled butter and the same amount of chicken hearts. To fry mushrooms, you need 2 onions, 50 g of butter and a little salt. For a salad, you also need to take 200 g of cheese, 4 eggs, 300 g of pineapple slices and mayonnaise for dressing.

All ingredients are cut arbitrarily, the yolks are separated from the proteins, laid in layers in a beautiful plate or in portions. Serve with greens. Previously, such a salad must be seasoned with small pinches of black pepper and salt.

Butter mushrooms can easily replace any other mushrooms in pots or julienne, their preparation does not require a lot of time, and the nutritional value is high. When collecting butterflies in the forest, remember how many delicious things you can make from them, and the process will go faster!

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Butter mushrooms are very unusually tasty mushrooms. Butterflies are very fond of growing in coniferous forests, preferring places warmed by the sun. Very often, these mushrooms are found even on forest paths, especially where there are sandy soils. You can cook almost everything from butter: fry, bake, cook mushroom soup ... You can also prepare butter for the winter: dry, pickle or pickle. Butter mushrooms, such mushrooms that are tasty on their own, they have both a leg and a hat. In a word, these are universal mushrooms. However, they have a number of features that must be taken into account. So, how to cook butter mushrooms? Very easy and fast.

How to cook butter mushrooms before frying in a pan?

In order to cook butter mushrooms, you will need:

boletus;
sharp knife;
saucepan (or other container);
water;
pan;
sunflower oil;
onion.

When collecting oil before boiling them, you need to take into account that mushrooms are often wormy. Try not to take wormy and overgrown butterflies. Pick mushrooms that are medium in size, clean and firm.
Before cooking butter mushrooms according to this recipe, clean them. This is of great importance when processing mushrooms, since the cap is covered with a sticky film, to which dry leaves and other dirt often stick. The caps of the young ones are also oiled and completely covered with a film from below. The adhesive film must be completely removed. If the mushrooms are cooked with the film, they will be bitter, and the film itself will harden. Moreover, it will be unrealistic to clean the adhering dirt from the mushrooms. The knife must be washed periodically during cleaning, as the film sticks to it very strongly.
After removing the film, wash the mushrooms well under running water. To do this, put the mushrooms in a colander and rinse, stirring occasionally. While washing the mushrooms, remove any debris and mucus.
Next, according to the recipe, you need to chop the oil. The smaller the cubes, the better they will be absorbed by the body. Butter must be cut into thin slices or cubes on a board with a very sharp knife.
Pour the butter mushrooms with water, then they need to be boiled to a boil. If there is only oil in the pan, it will be enough to boil them in boiling water for fifteen minutes. During cooking, foam forms, which must be removed with a spoon or slotted spoon. At the end of cooking, drain the liquid, and rinse the mushrooms again in a colander under running cold water.
Heat up a frying pan with sunflower oil. Finely chop the onion and fry it in oil until translucent. Next, put butter mushrooms in a pan and fry them until they begin to thicken. Salt and stir. The whole dish with butter is ready.

How to cook butternut fried with onions in a pan?

To make butternut squash for this recipe, you will need:

butter mushrooms;
water;
onion;
sunflower oil;
some salt.

Butterfly in most cases are wormy, so you need to pay special attention to this when collecting them. No need to take overgrown mushrooms. It is better to collect medium-sized butternuts, which are strong and clean.
The oils must be thoroughly cleaned. Pay special attention to the processing of oil before boiling them, since the hat of oil is covered with a sticky film, to which dirt and dry leaves adhere excellently. Moreover, the caps are also oily on the underside with a film, which also needs to be removed. If you do not remove it and cook the mushrooms with it, then the oil will have a bitter aftertaste, and the film itself will be hard. In the process of cleaning, oil the knife from time to time, it is necessary to wash it in cold water.
After you have cleaned the butternuts, rinse them thoroughly under running water. To do this, place the oil in a colander. Stir the mushrooms periodically while rinsing. Thanks to this, the remains of small debris and mucus will be removed from the oil.
Cut the butter into small pieces (plates or cubes) with a sharp knife. The smaller the pieces of butter, the easier they will be absorbed by the body.
Next, put the butter in a saucepan, cover with cold water and put on a small fire. After boiling, boil them for 15-20 minutes. Remove the film that forms while cooking with butter, with a spoon or slotted spoon. Remove the butternut squash from the heat, then drain in a colander and rinse well with cold water. Leave the oil until the water is completely glass.

Butter fried cooking recipe

Next, you can start cooking the dish from butter. In order to start cooking boletus, heat a little sunflower oil in a frying pan and fry finely chopped onions and carrots grated on a coarse grater until a beautiful golden color.

Serve hot fried boletus with sour cream, boletus can also be served with fried potatoes or fried meat.

Butter mushrooms are excellent mushroomsthat can be distinguished from other species without much difficulty. They have a characteristic hat, oily to the touch, thanks to which the plant got its name. Those who first come across the product do not know what can be prepared from them, but they are used for salting, frying, boiling, in addition, they can be frozen and used almost fresh, not canned, in winter.

Features cooking oil

The preparation of this forest product should begin with careful preparation, namely washing and peeling the skins from the caps. It is at this time that bad oils must be removed. Their further use depends on the recipe and method of preparation. If the product is marinated, then you can use them whole, if the mushrooms are fried, then it is better to cut them into pieces.

Cleaning oil is essential, because bitterness collects on their slippery hat and, by removing it, you can be sure that the dishes will not be bitter. The skin is removed quite simply with a knife, you just need to pick it up and pull it.

In order to exclude poisoning, it is recommended to boil mushrooms before frying or using them in any other way. Boil the mushrooms until the water boils for the first time, and then transfer them to salted water and boil for an additional 30 minutes. It is recommended to put a peeled onion in the water, it will be a kind of indicator in the case of a toadstool among edible butterflies. If there is at least one toadstool in the pan with butter, the onion will turn blue. In this case, it is better to throw away all the mushrooms and not use them for cooking. When cooking, to preserve the species, you can add citric acid, in which case the mushrooms will not darken.

If frozen butternuts are fried, it will take about 40 minutes for the cooking process, regardless of whether they were pre-cooked or not. Only for 20 should they be fried under a lid, and the rest of the time cooked without a lid over medium heat. Before freezing mushrooms, it is recommended to divide them into portions for convenient further use.

To prepare the product for the winter, namely for freezing, you should clean the product and rinse it, then cut large species into pieces and only then send them to the freezer. If there is a desire, then you can freeze the gifts of the forest in a boiled state, but before freezing, you need to let them cool. Now you should figure out how to cook frozen butternut squash and what recipes are best to use.

Soup with butter

Very tasty soups of such mushrooms. They are very fragrant, and you can not use additional spices for cooking. In addition, frozen mushrooms can be used to make an excellent puree soup with the addition of croutons. Such a soup has a delicate texture, and if you add cream to the composition, the taste will be especially delicate. But you can cook not only mashed soups, but also the usual classic first courses. To prepare the soup you need:

Frozen boletus - 0.3 kg.
Potatoes - 0.5 kg.
Onion - 2 pcs.
Carrot - 1 pc.
Water - 2 liters.
Sour cream - 200 gr.
Vegetable oil - 30 gr.
Salt and pepper to taste.

Cooking method:

If the mushrooms were prepared in advance before freezing, then they should simply be thawed and washed under water. Then cut into the desired pieces and separate the legs from the hats.
Next, oil is poured into a hot frying pan, and mushrooms are added.
While the butter is fried, cut the potatoes, onions and carrots.
You need to put a pot of water on the fire and bring it to a boil, and then throw vegetables into the water. Along with this, the water is salted, pepper is added. A decoction of vegetables should be boiled for 30 minutes.
Next, mushrooms are added to the broth, and the soup is cooked for another 10 minutes.
Sour cream is added, the soup is thoroughly stirred and after 5 minutes the fire is turned off. It is better to brew the soup under the lid for about 15 minutes.

Fried boletus with potatoes

Potatoes often stand in the center of the table at many events and feasts. There are a lot of methods for its preparation, since this vegetable can be combined with almost any other ingredients. For example, you can combine potatoes and fried butter. Such a tandem will be very tasty, fragrant and unusual for winter time. As ingredients you need:

Frozen butternuts - 0.5 kg.
Potato - 1 kg.
Onion - 2 pcs.
Vegetable oil - 30 gr.
Salt and pepper.

To prepare, follow these instructions:

It is necessary to defrost the product and cut the mushrooms into cubes. If they are so cut, then you can not defrost them.
It is necessary to peel the onions and cut them into half rings to get a large amount of juice.
Next, you need to pour oil into the pan and wait until it warms up, after which onions, mushrooms and salt are placed. The ingredients are fried until a golden crust forms. As a rule, 15-20 minutes are enough.
While the mushrooms are fried, you need to peel and cut the potatoes into small cubes or strips.
The fried butternuts and onions should be transferred to a plate, and potatoes should be thrown into the pan, salt, add salt.
After cooking the potatoes, frying is placed on top of it and mixed thoroughly. Further, you can also add pepper and salt and leave to simmer under the lid for no more than 10 minutes.

The dish is ready. In order to add spice, butter should be served with potatoes along with sauce or sour cream.

Salad with butter

Often dishes with mushrooms are made from champignons, and there are fewer oil recipes and they are not so common, but this does not mean that they are less tasty and healthy. Frozen butternut squash makes an excellent chicken salad. These two products perfectly balance and combine each other. The following ingredients should be involved in the preparation of the dish:

Butter - 0.2 kg.
Chicken fillet - 0.4 kg.
Eggs - 4 pcs.
Onion - 1 pc.
Mayonnaise - 100 gr.

To prepare, do the following:

Boil the breast in pre-salted water. Also put the eggs to boil.
Next, peel the onion and chop it very finely.
Boiled eggs must be cut into cubes.
Next, the mushrooms should be thawed and dried so that they are without water. If the mushrooms are small, then they should be left, and if they are large, then they should be cut into cubes. After that, the mushrooms should be fried over medium heat.
The breast should be cut into cubes or divided into fibers.
At the bottom of the plate you will need to put the breast, and then spread with mayonnaise.
After that, it is necessary to lay onions with mushrooms, and eggs are laid in the next layer, and mayonnaise is spread.

The salad can be served as is, or you can make similar repeated layers.

Pickled butterfish

In the case when the butternuts are frozen, they can be used not only in the recipes described above, they can be marinated and served on the festive table. The taste is no different from pickling a fresh product. For cooking you will need:

Butter - 1 kg.
Sugar - 30 gr.
Salt - 15 gr.
Carnation - 4 pcs.
Peppercorns - 5 pcs.
Garlic - 6 tooth.
Vinegar - 15 gr.

Recipe:

Put the pan on the fire and throw the mushrooms into it. You don’t need to salt the water, boil the product for 15 minutes, then put the mushrooms in a colander.
Next, you need to make a marinade from the available ingredients and boil it. Add mushrooms to it and leave to cook for 5 minutes. At the very end, vinegar with garlic is added. Marinated mushrooms in the marinade should cool down and they should be put in the refrigerator for a couple of hours.

Before serving, the mushrooms are taken out, laid out on a plate, and butter or sour cream is added to them, and greens are used for decoration.

butter pie

To make a frozen butter pie, you will need:

Mushrooms - 0.3 kg.
Sour cream - 200 gr.
Mayonnaise - 200 gr.
Eggs - 4 pcs.
Onion - 1 pc.
Flour - 400 gr.
Soda - 10 gr.
Salt and pepper.

Cooking:

Initially, the filling is made, for this, the butternuts are thawed and washed under water, if necessary, cut into small pieces.
The onion is peeled and cut into cubes, after which it is sent to a pan for frying, where mushrooms are added.
Other components should be mixed with each other until a homogeneous substance is formed. Pepper and salt are added.
Grease the baking sheet and pour in half of the dough.
The filling is placed on top of the dough and the second half of the dough is poured.
The baking sheet can be sent to the oven and baked for 40 minutes at 180 degrees.

This is such an easy pie to make. It can be served as a separate dish, or as an addition to other culinary delights.

Fried boletus is a tasty and satisfying dish that can be eaten without a side dish and with a side dish, frozen for the winter, used to prepare cold and hot snacks. However, if you don’t know how to fry butter in a pan correctly, as a result, instead of an appetizing dish, you can get a shapeless mass that no one wants to eat. To avoid unpleasant surprises, it is enough just to study the features of the technology for preparing fried butter.

Technology Features

Any dish has its own peculiarities, and fried boletus is no exception.

It is important not only to observe the technology of cooking oil, but also the place of their collection. They are not recommended to be collected along highways, in industrial zones, plantings, since in these zones the natural environment is polluted with various emissions, exhausts, chemical fertilizers and other harmful substances that are well absorbed by mushrooms.
The collected butternuts must be sorted out, discarding the spoiled and overgrown mushrooms, the rest should be cleaned by removing the film from their hats (this is easier to do if the mushrooms are dried a little and the blade of the knife is moistened with vegetable oil). After that, it remains to wash the mushrooms well and cut them into pieces of the same size, leaving only the smallest specimens intact. There is no need to soak the oils.
Inexperienced housewives are often concerned about the question of whether it is necessary to boil butternuts before frying them in a pan. This question should be answered positively: before frying, butternuts 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 that, the mushrooms are washed and put 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 already undergone heat treatment.
So that the butternuts do not turn into a shapeless mass, they need to be fried on a fairly intense fire, while not closing the pan with a lid. Stir often to avoid burning the oil.

It remains to add that the tastiest butter is obtained if they are fried in butter or with the addition of sour cream. Onions will also favorably emphasize their delicate taste.

How to fry boletus with onions: a simple recipe

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

Cooking method:

Pour the cleaned and washed butternuts with two liters of water, dissolving two tablespoons of salt in it, and put on a medium-intensity fire. When the water boils, remove the foam, reduce the fire and cook the mushrooms for 20 minutes. Repeat the procedure 2 more times, so that the total cooking time of the mushrooms is 60 minutes.
Throw the butter in a colander, rinse with running water.
When the water drains, grease the pan with oil and put the mushrooms on it. Salt and pepper if necessary. Fry over a medium flame, stirring constantly so that the butters brown but do not burn.
When excess moisture comes out of the oil, add a little more oil and chopped onion into thin rings or small pieces.
Fry, stirring constantly, until the onion acquires an appetizing color.

Despite the simplicity of preparation, butter according to this recipe is very tasty. As a side dish, buckwheat or potatoes are perfect for them. Although you can fry butternuts right away with potatoes.

Butter fried with potatoes

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

Cooking method:

Sort, clean and cut the butterflies 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 sticks.
Heat the oil in a frying pan, put the mushrooms and onions in it, salt and fry for 15 minutes.
Remove the onion from the pan, add a little oil to it, fry the potato wedges in it.
Shortly before the potatoes are ready, put the mushrooms to it, mix, reduce the heat, salt and pepper, cover and sweat for 10 minutes.

Before serving, this dish would be nice to sprinkle 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

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

Cooking method:

Prepare butternuts (peel, cut, boil for 10 minutes, rinse).
Chop the onion and garlic into small pieces.
Heat the oil in a frying pan, put the onion and garlic in it and fry them for 5 minutes.
Put the mushrooms in the pan and fry them, stirring well, over medium heat for about half an hour, that is, until the water evaporates from them.
Salt, add spices, pour sour cream, mix.
Close the pan with a lid and simmer the mushrooms in it for 10 minutes.

Butterfish fried in sour cream are very tender. They can be eaten as an independent dish or served with potatoes, crumbly unsweetened cereals, 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;
green cilantro or parsley, pomegranate seeds - for decoration.

Cooking method;

Select the most tender and small butternuts, as the recipe does not provide for their pre-boiling. Remove the film from their hats. Wash the mushrooms and dry them on a paper towel.
Melt the butter in a frying pan and fry the butternuts 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 butternuts with them for 10 minutes.
Pour in the vinegar, stir, cover and leave for 2-3 minutes on the stove.
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 will successfully replace both the salad and the main course.

We love to pamper ourselves with the gifts of nature during the season. Especially tasty of all are fried boletus with potatoes, sour cream or onions, sprinkled with herbs, fragrant.

In terms of nutritional value, oilseeds are on a par with porcini mushrooms, they are not only tasty, they are also very useful, not for nothing that we have a lot of them for the winter. But boletus fried with potatoes is a special, traditional Russian autumn dish. The smell of fried mushrooms tempts anyone, everyone has a lot of recipes for such a dish in the kitchen, today I am sharing my own.

Fried boletus with potatoes, recipe number 1

For him, take the following products:

Half a kilo of potatoes
Three hundred grams of freshly picked oil
One onion
Sunflower oil
Salt with black pepper to your taste

How to cook butter with potatoes:

Someone first boils the mushrooms, you can of course do it that way, but someone immediately fries, everyone has their own preferences. But first, we clean them dry from the skins from the hats, because when we wet them, the cleaning work becomes more complicated, they are very slippery. We wash the mushrooms well and let them drain, it is desirable that they dry.

We cut the butter into pieces, if small, then leave it entirely will be even more beautiful. We throw them into a frying pan with already heated oil and fry until all the moisture comes out of them. We cut the onion into small half rings and also add to the mushrooms, fry for about five minutes.

We cut the potatoes into thin sticks and fry in a separate pan in a large amount of oil. Then we combine with mushrooms, you can sprinkle fresh herbs on top.

Fried potatoes with butter mushrooms, recipe number 2

We will need for the recipe:

Kilo of potatoes
Half a kilo oiled
A couple of heads of onions
Salt and pepper to your taste
two cloves of garlic
vegetable oil

How to fry:

We, as always, start with mushrooms, clean them and wash them with running water. For this recipe, I boil them. I fill it with water in a convenient bowl, add a little salt and cook for fifteen minutes.

Boiled butterflies must be drained well so that a mess does not turn out in the pan. I cut the mushrooms into pieces, if they are very large, and together with the chopped onions I send them to the pan.

While the mushrooms are fried, you need to cook the potatoes, cut them into cubes and when the mushrooms become golden, add it. Mix everything and fry, at the end of the dish, salt, pepper, add small pieces of garlic and stew under the lid for about five minutes.

Butterfish fried with potatoes in sour cream, recipe number 3

We will need:

Kilo potatoes
0.6 kg fresh oil
Two spoons of sour cream
Two medium onions
Vegetable oil
Potato spices and salt to taste

How we will cook:

We sort and clean the butternuts, be sure to wash and boil for twenty minutes in lightly salted water. We recline the mushrooms in a colander and leave it for an hour so that the liquid is well removed.

In the meantime, cut the onion, in half rings and fry it, as soon as it becomes golden, throw butter into the pan, make the fire above average so that everything is quickly fried with us. As soon as the butternuts are fried, pour out thin slices of potatoes and mix, also lightly fry.

Now add sour cream, add spices, salt and simmer for five minutes under a closed lid. At the end, you can still sprinkle with herbs, but this is not for everybody.

Butterfish fried with potatoes and sour cream, recipe number 4

For the execution of the recipe, we will need:

Half a kilo of potatoes
Half a kilo oiled
Large onion
big carrot
A glass of sour cream
Vegetable oil
Salt with spices to taste

How will we cook:

First, we sort out the butter, clean and wash, you can not boil for this recipe. We clean all the vegetables, cut the onion thinly, three carrots, and chop the potatoes into strips, like on fries.

First, fry the butter with onions, then add the carrots to them, and fry the potatoes in another pan so that it has a crust. We combine everything, pour sour cream, add spices and add salt and simmer for about seven minutes.

To this dish, to taste, you can add finely chopped garlic or fresh herbs at the end, or you can do both.

Butter fried with potatoes in a slow cooker, recipe number 5

What we will need:

Half a kilo of potatoes
Three hundred grams of fresh oil
Medium sized bulb
Tablespoon of butter
Two tablespoons of vegetable oil
Spices with salt to your taste
Small bunch of greens

How we will cook:

We clean our mushrooms from the skin and forest debris, wash and dry, excess moisture in the dish will be useless. Less often, their slices. We heat the vegetable oil in a bowl in the frying or baking mode, pour the oil there.

Stirring, bring them to a golden color, then immediately add the potatoes, which must be cut into thin, even cubes, fry for ten minutes and pour onion half rings.

After five minutes, pour the greens and salt the dish, fry for another five minutes.

Butterfish fried with potatoes in a pot

For the recipe you need to take:

Kilo potatoes
Half a kilo oiled
Half a kilo of chicken fillet
150 grams of fat
Two bulbs
Two tablespoons of butter
Two teaspoons of salt
A teaspoon of pepper

How to cook:

Let's cut the bacon into thin plastics and fry in a pan. When the fat from the fat is rendered and it becomes golden in color, we send the diced onion to it, fry until it becomes transparent.

We clean the butterflies, rinse and squeeze out excess water, cut into pieces. We spread them to the onion, add butter and fry for about seven minutes.

Wash and dry the chicken fillet, cut into cubes and send to the pan, fry everything together for another seven minutes.

We clean the potatoes and cut them into cubes, put them in a layer in pots, put the contents from the pan on top, pour a little boiling water, cover with lids and put the pots in the oven for an hour. The dish is very flavorful.

Butter mushrooms are mushrooms that Russian mushroom pickers have long appreciated for their pleasant taste, aroma, useful properties and high yields and are actively collecting them. But it is important not only to be able to find and cut these mushrooms, but also to process them in a timely manner. Dishes and preparations for the winter, made from butter, are very tasty and appetizing.

This name can be derived for two reasons:

Firstly, mushroom caps are covered with an oily, shiny film, which must be removed when cooking. The problem is that dirt can accumulate on it. Some housewives claim that its presence can even change the taste of mushrooms, when they are fried, it can burn and stick to the pan, and when marinated, it can separate and float in a jar separately. Therefore, in most cases, this film, from which the fungus got its name, is removed.

The second reason for this name is the yellowish-white color of the pulp of the mushroom, which resembles butter. One way or another, such a name has been attached to the butter dish for a very long time, and similar names derived from this word can be used in various places: maslyuk, maslenik, maslekha.

The butterdish is a mushroom, which, depending on the species and some other conditions, can reach a height of 12–13 cm or, conversely, be barely noticeable and rise above ground level by only 3 cm. This fact also cannot but attract mushroom pickers. Butterfly in the forests appear in waves, so it is important not to miss the moment and have time to harvest a rich harvest.

There are about 50 types of oil, but the following are considered the most delicious and common:

Summer butter dish

It prefers coniferous forests and grows mainly under pines. The diameter of the cap of this mushroom can reach 10 cm, and the thickness of the stem is 2 cm. There are no rings on the stem. The color of the mucous skin varies from brown-yellow to brown. The flesh of the mushroom is very aromatic.

The most common type of butter dish - it is also called real or ordinary. Most often found under pine trees. On the leg there is a white ring that divides it into two colors - white on top and brown below. The color of the cap is most often brown with an admixture of light shades of red. The hat can reach a diameter of 12 cm and has dangling edges.

It can be found in forests where larches or cedar pines grow. The convex cap becomes flatter with age, the skin color is yellowish with shades of orange or brown. The leg, up to 1.5 cm thick, is characterized by a cylindrical shape and has a yellowish hanging ring, which disappears with age.

Oilers: video

Oils are products that do not contain a large amount of calories (about 19 per 100 g), but are rich in vitamins (A, C, groups B and PP), micro and macro elements, resinous substances and fats. Surprisingly, these mushrooms are almost 85% water. They also contain lecithin, which prevents the deposition of harmful cholesterol in the body. Due to such a rich chemical composition, oils are credited with a wide range of properties and actions beneficial to human health:

help with gout, due to the presence of resinous substances;
have an analgesic effect and restrain severe pain in migraines;
have a positive effect on potency in men;
remove toxins and toxins, cleansing the body;
increase immunity and improve overall health;
increase gastric secretion.

Yes, these mushrooms are very useful, but you should not get carried away and overeat. In addition, not all groups of people can eat them, for example, those who have problems with the gastrointestinal tract and digestion, individual intolerance, as well as children under 7 years of age.

Oils are digested in the stomach for a long time, so their use at night is not recommended.

False butterflies - a description of how to distinguish

Butter mushrooms, like most other mushrooms, have inedible counterparts with which a novice mushroom picker can confuse them. As long-term practice shows, it is generally better not to joke with mushrooms, since poisoning with them can cause consequences that are more serious than nausea and headaches. In order not to poison yourself, and also not to harm others, you must be able to distinguish false oil from edible ones.

Experienced mushroom pickers can easily distinguish real butterflies from false ones, but a novice mushroom picker should use the following instructions to determine the edibility of a mushroom:

It is necessary to pay attention to the color of the upper layer of the cap of the mushroom found. If it has an admixture of a purple hue, then most likely it is a false oiler. Real edible boletus are characterized by the color of the cap from yellowish-orange to brown-brown.
If you still have doubts about the shade of the cap, then you just need to turn the mushroom over and examine the structure of the cap from below. In ordinary oil, there is a white film there, under which the porous side of the cap is hidden. And in the false representatives of this fungus, the internal structure of the cap is lamellar.
You should also pay attention to the color of the stem of the mushroom found. The stem should be white or yellowish in color, may fade into darker browns below, but should not have any shades of purple on it.

Therefore, in order to avoid poisoning with false oils, you need to collect them very carefully and inspect the harvested crop without haste.

How to cook

Oils are widely used in cooking for the preparation of various dishes. These mushrooms are loved not only by adults, but also by children. Fragrant dishes from boletus will gather friends and relatives to the table. There are many ways to process the harvested oil: they can be made into soups, fried, harvested for the winter, or frozen for later use. Below are a few recipes that allow you to quickly and tasty process the collected oil

Butter soup is considered a lean dish, and also very light, so it is suitable for people who watch their weight. The calorie content of soup prepared according to this recipe is only 90 kcal per 100 g.

To make butternut squash you will need:

oily - 350 g;
potatoes - 450 g;
carrots (large) - 1 pc;
onion - 1 pc;
bay leaf - 2 ... 3 pcs;
vegetable oil - 2 tablespoons;
salt, ground pepper - to taste.

Oil pre-cooking

To begin with, the required amount of mushrooms needs to be cleaned, that is, free the hat from the adhesive film. After that, they are thoroughly washed several times, placed in a saucepan, poured with water, brought to a boil and the waste water is drained. Then clean water is again collected, brought to a boil and boiled for 20 minutes, removing the foam that forms on the surface of the broth.

After this operation, the mushrooms can be additionally fried with carrots, onions and seasonings in vegetable oil while the peeled potatoes are boiled. Then the soup will turn out more rich and heavy.

To prepare a light butter soup, they are not fried, but chopped potatoes and seasonings are added to the boiling mushroom broth. While it is cooking, peel and fry the chopped onions, and also cut the carrots into large slices. All this is added to the soup when the potatoes are almost ready. Everything is boiled together for about 5 minutes, after which the fire is turned off and the soup is allowed to brew for 10 ... 15 minutes.

The finished soup is poured into bowls and, if desired, garnished with a sprig of parsley or dill.

There are a huge number of recipes for marinating oil in our time, they differ in seasonings and additional ingredients. Below we will consider the standard method of pickling these mushrooms for the winter, which will appeal to all lovers of good food and snacks.

Preparation of ingredients

To prepare pickled butternuts you will need:

oil - 1 kg;
water - 0.5 l;
sugar - 1 tbsp;
salt - 2 tsp;
bay leaf - 1 pc;
black pepper and allspice - 2 ... 3 pcs each;
cloves - 2 pcs;
vinegar 6% concentration - 50 ml;
garlic - 1 ... 2 cloves.

Oil preparation

Oils are cleaned and washed well. After that, they are boiled for 20 minutes over low heat in salted water, removing the foam that appears on the surface. After this time, the mushrooms are thrown into a colander, and the water is drained. You can add a little citric acid to the water along with salt, then the mushrooms will not darken.

Marinade preparation

Pour clean water into the pan, add all the spices and seasonings from the list of ingredients, except garlic and vinegar. Then the pan is put on fire, and the contents are brought to a boil. Then it will be possible to add prepared butternuts. All boiled together over low heat for half an hour. Vinegar is added to the marinade 5 minutes before the end of cooking.

Packing butter on banks

It probably makes no sense to talk about the sterilization of jars, since each housewife prepares jars and lids in her own way: in a water bath, in an oven or even in a microwave. In already clean jars, put a clove of garlic on the bottom, then fill it with mushrooms, and only after that the marinade is evenly poured over the jars. When the jars are full, they are rolled up, allowed to cool at room temperature, and stored in a cool place - in the cellar or on the bottom shelf of the refrigerator.

Frying butter is a simple matter and takes very little time from the hostess. In this case, the dish turns out to be very satisfying and tasty as a result.

Preparation of ingredients

In order to simply fry butternuts without additional additives, you will need:

oily - 700 ... 800 g
onion (medium size) - 2 pcs;
butter - 1 tbsp;
vegetable oil - 1 tbsp;
salt, ground pepper and other spices - to taste.

mushroom preparation

They must be cleaned of the film, on which all dirt and debris accumulates, and then rinsed well. You can dry them on paper towels. After that, the butter is cut into fairly large pieces.

Roasting onions

Onions are peeled and cut as small as possible. During this time, you can already heat the pan with vegetable and butter. The chopped onion is thrown into the pan and fried until transparent, without browning.

Frying butter

Pre-prepared boletus are added to the fried onions and fried over low heat for 15-20 minutes. It is important to mix them regularly with a spatula. Add salt, pepper and other seasonings.

The dish can be made even more delicious by simply adding 2 ... 3 tbsp to the already fried mushrooms. sour cream, mix, cover and simmer for about 5 minutes. At the very end, greens and garlic are added as desired.

Fried potatoes with mushrooms Recipe for fried potatoes with butter: video

Butter is usually frozen for further use in two different ways:

with pre-heat treatment
fresh.

The second method allows you to preserve the natural look and aroma of oil, as well as cook any dish after defrosting them. In the first case, this refers to the freezing of already boiled and fried mushrooms. Both of these methods can be useful in different situations, so each of them is discussed below separately.

Freezing oil with pre-heat treatment

Butter before processing must be cleaned of the skin and film and rinsed thoroughly. After that, they are cut into large pieces. Then you can boil them in salted water for half an hour, and then let them cool, or fry them in a small amount of vegetable oil with salt for 20 minutes over low heat. Also allow time to cool. Boiled mushrooms are usually placed in special sealed bags for freezing, forcing air out of them, and fried mushrooms are best placed in plastic containers with lids. It is best to use no more than 1 kg of mushrooms for one serving of a frozen product, so that you can eat them completely with further use.

This method of freezing is faster than the previous one. Here it is important to pay attention to the preparatory process: remove the skins and films of oil, rinse them thoroughly and dry them, laying them out on paper towels. If the butternuts are small, then they may not be cut, and larger specimens are cut into pieces of about 3 cm. Only healthy mushrooms that have not been bitten by pests are suitable for such a freeze. Prepared butternuts are laid out in resealable plastic containers or freezer bags. You need to store them separately from other products, as these mushrooms absorb odors very easily.

In such various ways, you can process the harvested oil crop and please your family and friends with delicious and fragrant dishes made from these healthy mushrooms.

Oilseeds are distinguished by high yield and excellent taste. In addition, these mushrooms are universal, so there are many ways to harvest butterflies for the winter. They can be salted or marinated. Caviar or just fried mushrooms are excellent for cooking hot dishes in winter.

Before proceeding with canning oil, they need to be well prepared. You need to process fresh mushrooms, butter mushrooms are very poorly stored, so they need to be cooked within 12 hours after collection.

The most unpleasant part of the job is cleaning off the oily film that covers the cap. You need to clean the mushrooms in a dry form, so they are cleaned of forest debris and laid out on paper to dry. Do not attempt to wash mushrooms prior to cleaning. When wet, butterfish will become very slippery, and it will be difficult to hold them in your hand.

Peeled mushrooms are washed in water and put to boil. The first water, which was filled with oil, must be drained immediately after boiling. Then the mushrooms are washed again, poured with fresh water, and boiled with the addition of salt and a small amount of vinegar (citric acid).

Cook mushrooms for about half an hour. A sign of readiness is the settling of oil on the bottom of the pan. After that, they are taken out of the broth and cooled. Further proceed depending on the selected option of the workpiece.

Interesting facts: for a long time, scientists could not decide whether mushrooms are plants or are they closer to the animal world. The debate was over only in 1960, when mushrooms were isolated into a separate "kingdom".

A simple recipe for marinating oil without sterilization

This is perhaps the easiest recipe for pickled butter. Mushrooms are prepared without sterilization, but they will need to be stored in the refrigerator.

2 kg butter;
2 tablespoons of salt;
5 black peppercorns;
1 tablespoon of sugar;
4 cloves of garlic;
3 pcs. cloves;
0.5 liters of water;
2.5 tablespoons of table vinegar (9%).

Put the peeled and washed butternuts in a saucepan and boil with salt. We drain the broth, and give the mushrooms time to cool and dry.

Peel the garlic and cut it into thin slices. Boil half a liter of water, add salt, sugar, peppercorns and cloves. As soon as the marinade boils, dip the prepared mushrooms into it and add the garlic plates. Let the liquid boil and turn off the heat. Then pour in the vinegar.

Pour the mushrooms together with the marinade into pre-sterilized jars, close with plastic lids. Let the mushrooms cool and place in the refrigerator. They will be ready in about a week.

Pickled butternuts in jars

You can pickle butternut squash in jars with screw or regular tin lids. That is, this variant of canned food is hermetically sealed. To avoid the danger of developing botulism, you need to increase the amount of vinegar.

2 kg butter;
1 tablespoon of salt;
2 tablespoons of sugar;
6 black peppercorns;
3 cloves of garlic;
3 pcs. cloves;
1 liter of water;
1 tablespoon of vinegar essence (70%).

We start cooking pickled butternuts by preparing jars. They need to be washed very carefully and sterilized in any convenient way.

Advice! If there is no vinegar essence at home, but there is table vinegar (9%), then when using this recipe, you need to add 8 tablespoons of this product.

We clean the oils, wash them. Soak clean butternut squash in salt water for 1 hour. Then we drain the water, fill it with fresh water with the addition of salt and once again stand for 1 hour. After that, the mushrooms are washed and boiled in water with the addition of salt and vinegar.

Read also: Strawberry compote - 10 recipes for the winter

At the bottom of the prepared jars, lay out the garlic, peppercorns, and cloves, chopped into thin slices. Optionally, you can add other spices - clove seeds, coriander, bay leaf.

We fill the jars with mushrooms and fill them with marinade. To prepare the marinade, boil water, add salt and sugar to it and continue boiling for 3 minutes. Then pour in the vinegar and immediately turn off the heat. Fill the mushrooms, roll up the jars with lids. Cool down. It is better to store such canned food in a cool place.

Butter for the winter with horseradish

Another option for marinating is butter; in this recipe, mushrooms are cooked with horseradish.

100 gr. butter;
25 gr. horseradish root;
2 liters of water;
4 umbrellas of dill;
6 garlic cloves:
65 gr. salt;
60 ml of vinegar (9%);
25 gr. Sahara;
4 bay leaves;
8 peppercorns.

We prepare butter for canning - we clean and rinse. We leave small mushrooms whole, if large specimens come across, then they should be cut in half or into quarters along.

Pour the oil with cold water, bring to a boil. Drain the water, wash the oil well. Fill with fresh water, add a little salt and boil for 20 minutes. Drain the broth.

In a separate pan, prepare the marinade. To do this, pour two liters of water into the pan, add bay leaves, peppercorns, salt and sugar. Bring to a boil, put dill umbrellas and garlic cut into thin slices in boiling water. Boil for three minutes.

Then, with a slotted spoon, remove the garlic, dill and bay leaves from the marinade. We lower the prepared butternuts into the boiling liquid and continue cooking for a quarter of an hour. Then add the peeled and sliced horseradish root and vinegar, stir and turn off the heat.

We lay out the hot mushrooms along with the marinade in jars, immediately close the lids tightly. We cool canned food and remove them for storage in the cold.

Crispy, salted butter (cold method)

If you prefer salted butternuts, then you will love this recipe. Mushrooms cooked in a cold way will be crispy, strong and very tasty. But it will be necessary to think over the issue of storing mushrooms, since they must be kept at a temperature of + 5- + 10 degrees. Ideally, the oil is salted in wooden tubs, but other dishes can also be used - enameled bowls, glass jars with a wide mouth.

5 kg of mushrooms;
1 glass of coarse salt;
10 currant leaves;
10 dill umbrellas;
10 grape leaves (can be replaced with cherry or oak leaves).

Read also: How to pickle porcini mushrooms for the winter in jars - 5 recipes

We sort out the butterflies, clean them from forest debris and sort them, sorting them by size. We clean the caps from the film and wash the mushrooms.

At the bottom of the container in which we will salt the oil, pour 20 gr. salt. Then we start laying the mushrooms with their hats down. We put the largest ones at the bottom, and at the top there should be a mushroom trifle. Sprinkle each layer of mushrooms with coarse salt and layer with cleanly washed and dried currant and grape leaves, as well as dill umbrellas.

Sprinkle the top layer of mushrooms with salt and lay the leaves on them. We cover the mushrooms with clean boiled gauze folded four times or with a piece of white cotton fabric. From above we cover with a wooden circle (the circle must first be washed well and scalded with boiling water) or a flat plate. From above we set the load, for example, a jar of water. We take out the container with mushrooms in the cold. Mushrooms will be ready in 30-40 days.

Advice! If the mushrooms seem too salty to you, then just soak them in clean water before serving. Usually, two hours of soaking is enough to remove excess salt from the most over-salted oils.

hot oiled ambassador

You can salt the oil in a hot way. It is more complex, but you can cook mushrooms in ordinary jars.

1 kg butter;
1 liter of water;
60 gr. Sahara;
35 gr. salt;
3 black peppercorns;
3 peas of allspice;
2 bay leaves;
2 cloves.

We clean the oil from debris, let them dry. We clean the caps from the film, wash the mushrooms. Small mushrooms are left whole, large ones are cut. Pour the mushrooms with cold water, bring to a boil. Drain the water, wash the mushrooms. We repeat this operation twice.

Then fill the mushrooms with fresh water and cook until the mushrooms sink to the bottom. Add salt and sugar to the water, put peppercorns and bay leaves, continue cooking for another 10 minutes.

Then we lay out the hot mushrooms in pre-sterilized jars. Fill with boiling brine and seal immediately. We cool the jars by turning them upside down and placing them on the lids. We wrap the banks with a blanket. After a day, we take it out and take it out for storage in the cold.

Fried boletus for the winter

Pickled and salted mushrooms are usually an appetizer. And for the preparation of second courses, it is worth preparing fried mushrooms.

2 kg butter;
6 tablespoons of vegetable oil;
salt and black pepper to taste.

We clean the mushrooms, wash them, fill them with cold water and put on fire. Add salt and cook for a quarter of an hour. After that, the water must be drained, rinse the mushrooms and pour fresh water again, salt the water and cook the mushrooms until tender. Then we drain the broth from the mushrooms, let them cool a little and dry.

In the meantime, thoroughly rinse the jars and sterilize them. Boil the lids and leave in boiling water until they are needed.

Fry the mushrooms in vegetable oil. You need to fry the butter on medium heat, under the lid. Stir the mushrooms from time to time. Then remove the lid from the pan and let the excess moisture evaporate. Salt and pepper mushrooms to taste. We lay out the mushrooms in prepared jars, pour the oil in which they were fried, and close the lids. We keep it cold.

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

Having opened a jar of delicious homemade preparations in the winter, you can meet guests and delight your family. Hot potatoes go well with home-made marinated butternuts. The dish is eaten faster than meat cooked according to the most exquisite recipe.

Write down, rather, the simplest and most delicious recipe for pickled butter for the winter without sterilization. It will definitely come in handy for you!

Recipe Information

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

Ingredients:

For pickling you will need products:

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

Mushrooms with small caps are selected for pickling. People call them "buttons". They are sweet in taste. They practically do not have wormholes. They grow in the forest in friendly families, so it is very fast to collect.

How to cook delicious pickled butter at home in the winter: a recipe with step-by-step photos:

Prepare forest mushrooms for pickling. Scatter the raw butternut squash on a flat surface to dry.

In no case should they be wetted with water or immersed in it. The hats will get wet, the film will be difficult to remove.

Sort them out. Select all the pine needles from the mushrooms, remove the film from each hat. You can do this with thin medical gloves, because otherwise your fingers will be dirty.

Wash the peeled butternuts thoroughly and boil. If mushrooms have large hats, cut them as you wish.

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

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

In the process of cooking, remove gray foam from the surface with a slotted spoon. Pour a little salt into the pan with mushrooms so that they acquire a pleasant taste.

Ready boiled butternuts are thrown into a colander, rinse off the remaining mucus, dousing with cold water.

We are preparing a marinade for pouring mushrooms in jars. Pour a liter of clean water into a container and put on the stove. Add salt, sugar, spices and bring to a boil.

In a boiling marinade for mushrooms, carefully transfer the washed butternuts from a colander. Boil for about 15 minutes. Almost at the end of cooking, do not forget to add vinegar. Take out the laurel leaves so that they do not give bitterness to pickled mushrooms.

Arrange marinated boletus in jars, roll up the lids tightly. Make sure that there is no air leaking anywhere, otherwise they will deteriorate.

Turn the jars on the lids, cover with a warm blanket. Leave until homemade blanks cool completely. After storage in the pantry or put on the bottom shelf in the refrigerator.

The recipe is simple, suitable not only for marinating oil, but also for mushrooms, strong mushrooms, yellowish-orange chanterelles. Harvesting for the winter turns out to be amazing in taste, the mushrooms are strong and pleasantly crunchy.

It remains only with the onset of cold weather to get a jar of pickled mushrooms, cut onion into thin rings, chop garlic, add oil and enjoy the aroma of a sunny autumn forest.

Yellow-footed mushrooms with an oily brown cap are familiar to everyone. These are butterflies, of which there are 14 species in Russia. They grow in families on forest edges flooded with the sun, prefer a cozy place under a pine tree, they can be found along roads and near industrial enterprises, and they appear three to seven times a year after warm rains. Hurry to the forest to collect them. Three days after the rain, the mushrooms will begin to age and deteriorate.

Oil mushrooms: how to collect them?

Usually boletus appear in their former places of growth. Every mushroom picker knows them well. If you are a beginner and went to the forest for the first time for mushrooms, pay attention to the tubercles under the foliage, where the butterflies live. Carefully removing the foliage, you will find a large mushroom family. Collecting them is a pleasure, the basket fills up quickly.

Remember: mushrooms should be cut with a knife. If they are uprooted, you can injure the mycelium, and next year they will not be oiled there. It is better to collect young, small-sized strong mushrooms.

A lot of adhering leaves, needles and other debris are oiled on the hat. Feel free to clean the mushrooms right in the forest, at home there will be less hassle on how to process the butterflies.

Do not pick mushrooms near highways and big cities. Butter mushrooms, like other mushrooms, well absorb salts of various metals, including heavy ones, accumulate from the soil and air. Therefore, collect them only in the forest, away from roads and enterprises.

Butterfish got its name because of the slippery slimy cap, the surface of which protects the fungus from drying out. However, it is precisely because of the Shrovetide surface that these mushrooms are difficult to clean.

How to process oils? Different mushrooms are processed differently. Therefore, when you come home, sort the mushrooms you have collected and start the primary processing, which consists in cleaning, washing, sorting and cutting.

To thoroughly clean these mushrooms, place them in a bucket or basin of water for a few minutes and put oppression on top, then they will not float. Dry grass, leaves, branches on the surface of the caps get wet and easily separated. After that, start cleaning. It is necessary to cut off the remnants of the mycelium from the leg, scrape off all the dirt from the mushroom with a knife, free the hat from the film, which is well removed, cut out, if any, rotten places.

Start washing the oils. The fact is that, no matter how you select mushrooms, collecting them in the forest, worms will definitely come across. So that the worms float to the top, and the larvae sink to the bottom, place the mushrooms in salted water for three hours. Then rinse again well with running water.

How to properly process oils? After cleaning and washing, you need to sort by size: leave small mushrooms whole, for medium butter mushrooms, separate the hat from the stem, and cut large ones into pieces.

So that the pieces do not fall apart, you need to scald them for two minutes in water. Butter can not be boiled until cooked, but immediately fry or marinate raw. After primary processing, they are dried, pickled, fried, stewed, boiled, salted.

Processing oil drying

How to process oilseeds by drying? This method is not very common, but it has found application. Despite the fact that the oil after drying becomes brittle and thin, all useful substances are preserved in them. For processing, choose young, freshly picked. Rinse the mushrooms without damage, peel and remove the skin.

Dry them in the air, in the sun. To speed up the process at a temperature of 50-70 degrees. Oilers are strung on a thread and hung on the roof, attic or laid out on trays, a table, in a sieve. The main thing is that the drying place is protected from dirt, dust and wind. In unstable weather, combine drying - in the sun and in the oven. Oil can be dried over a stove or oven on metal frames or in an embankment on wooden shavings. After two days, the mushrooms will become brittle and brittle, which means that the drying process is completed.

Before the sacrament of pickling, the selection of spices, properly prepare the mushrooms, following the above methods for their pre-treatment. Clean and wash the oils. Then place them in a pot of water, salt and add citric acid to taste, which prevents the mushrooms from browning. Once the water boils, reduce the heat and simmer for 20 minutes. Drain the water and wash the mushrooms.

Next, you have to choose how to process butter mushrooms according to culinary recipes. Here is one of the easiest to prepare: in a saucepan with one liter of water, add salt (50 grams), 80 grams of sugar, 100 milliliters of six percent vinegar, a few peas of black and allspice, cloves, bay leaf. Boil the prepared marinade for three minutes, add two kilograms of butter prepared by you to it and cook until tender for another twenty minutes.

As soon as the mushrooms settle to the bottom of the pan, and the marinade becomes transparent, place them in warm, dry, clean jars. Pour the marinade all the way to the top. In each jar, add 1 tbsp. a spoonful of vegetable oil. After the marinade has cooled, covered with parchment paper and tied, refrigerate.

If you do not store your pickled butternuts for a long time, but intend to eat them quickly, then a quick recipe is quite suitable. Put the pre-treated 5 kg of slightly scalded butter into dry heated jars, after placing a dry sprig of dill and a piece of lemon zest on the bottom of the container.

Marinade is prepared separately: 2 tbsp. l. salt, 3 - sugar, 5 peas of black and allspice, bay leaf, chopped garlic - 2 cloves. Pour a liter of water, after boiling, cook for 5 minutes. Pour jars of oil with hot, freshly prepared marinade. Pour 1 tbsp into each jar. l. vinegar. Close the jars with ordinary lids. When they have cooled, put in the refrigerator, after a few days the butter is ready for use.

processing method

How to quickly process butterflies? Just fry them, pre-scalded for ten minutes. After that, put the mushrooms in a pan with vegetable oil and fry until the liquid evaporates.

For taste and smell, add onions, carrots to the mushrooms and fry for another 10 minutes. Season the butternut squash with sour cream, pepper and salt. Mix everything and your dish is ready.

Oil storage

Fresh mushrooms are considered perishable. But if you have learned how to process butternuts correctly, they can be stored for consumption in the winter. How should oils be stored?

Boiled mushrooms are ready to eat. Cool them, arrange them in bags, freeze them, so they will be stored all winter.
You can also freeze butter fried in vegetable oil.
Pickled in jars covered with parchment paper or an ordinary lid, placed in the refrigerator, mushrooms can be stored for several months.
Dried butternuts should be stored strung on a string or in a tightly closed container in a dry place. When damp, dry the mushrooms in the oven, otherwise they will become moldy and disappear.

You have learned how to collect, clean and pickle butterflies, so feel free to go to the mushroom season in the forest and collect as many mushrooms as possible. Boil, stew, salt, marinate, dry butter, and your table will always be diversified with dishes from them. Bon appetit and stay healthy!