Refined and simple recipes for boletus dishes

When it comes to dishes made from fresh butter, one immediately thinks of fried potatoes, or perhaps stewed mushrooms in sour cream. My notebook contains a lot of quick and tasty dishes from our hero. And if you learn how to cook boletus, you are on the right track.

Forest mushrooms get their name from their slippery brown cap. They are delicious and easy to prepare in a frying pan or in the oven. You can prepare a lot of different dishes from boletus, not counting preparations for the winter. Forest finds are good in soup, casseroles, pies, appetizers, and main courses. Among the varied recipes, there are options for a quick, or more complex, holiday treat.

Fried boletus with onions

The simplest and fastest dish with which it is better for novice housewives to begin mastering the preparation of mushroom dishes. An excellent addition to boiled potatoes, meat, and fish.

Take:

• Butter - 1.5 kg.
• Onion – 2 pcs.
• Walnuts – 100 gr.
• Butter – 30 gr.
• Vegetable oil – 50 ml.
• Dill - optional.
• Pepper, salt.

How to cook:

1. Sort through the mushrooms, throw away any wormy or rotten ones. Boil in water with added salt for about 20 minutes. Place in a colander and let the liquid drain.
2. When the boletus has cooled, cut it into small pieces.
3. Chop the onions into small cubes and place in a frying pan with heated vegetable oil. Fry until the onion becomes soft and translucent. If desired, the quantity of onions can be increased; the original recipe suggests using 4 onions.
4. Add butter to the pan and continue to fry over medium heat to evaporate all the liquid.
5. Add a piece of butter, season with pepper and salt.
6. Chop the walnut kernels into crumbs. Chop the greens. Send to mushrooms. Mix the dish thoroughly. Simmer over low heat for another 10-15 minutes, covering with a lid.

What do boletus look like?

For those who are going mushroom hunting for the first time or are improving their knowledge, it would be a good idea to learn what false and edible boletus mushrooms look like, how to distinguish them from other subspecies and not confuse them with toadstools.

1. The true butterdish with yellowish flesh grows from May to November and has no duplicates.
2. The red oiler has a cap of a characteristic color with a reddish tint.
3. The goat or dry oiler appears in August and does not require cleaning the cap.
4. The yellow-brown mushroom has a velvety cap with small scales.
5. The grainy oiler is covered with small droplets of juice on the porous part.
6. Remarkable boletus is covered with large red-brown scales.
7. The Siberian oiler with a dirty yellow or yellow-olive cap is well recognizable.
8. The gray butterdish turns blue when cut and has a white ring on the stem.
9. A wide ring frames the stem of the tawny oiler.
10. The ruby ​​butterfly differs from other mushrooms in its bright color palette.
11. The cap of the painted oiler is covered with scales, and the flesh turns red when cut.
12. The leg of the larch oiler is surrounded by a yellow ring.
13. Cedar oiler has a bright fruity-almond aroma.
14. The yellowish oiler can be recognized by its mucous ring.
15. The white oiler differs from the boletus in the color of its cap.
16. The Bellini mushroom has a massive stalk and a light brown cap.
17. Numerous varieties of boletus have practically no false counterparts - toadstools. Only the conditionally edible pepper mushroom can be mistaken for the desired mushroom.
18. Very edible spruce fly.

How to clean boletus?

Having learned to recognize a mushroom in the forest, it won’t hurt to learn how to quickly clean boletus.

1. Mushrooms should be cleaned within the first few hours after picking. It is preferable to do this dry, starting to wash the mushroom mass after cleaning.
2. The easiest way is to pry the edge of the film with a knife and remove it from the cap.
3. You can make it easier to remove the film by dipping each cap in boiling water for a few seconds and then cleaning it immediately.
4. Without a knife, you can peel the mushroom if you break it in half, then move the two halves of the cap apart and remove the film.

How to wash your hands after eating butter mushrooms?

After cleaning mushrooms without gloves, your hands become covered with a brown coating that is difficult to wash off. Find out the recommendations in the next section on how to wash your hands of oil.

1. Citric acid will help you easily deal with contamination, which you can simply apply to moistened palms and rub a little or prepare a bath. To do this, dissolve a sachet of the substance in a liter of water and dip your hands into the solution for 10 minutes.
2. Instead of citric acid, 9% table vinegar is suitable, pour a glass of it into a liter of water and hold your hands in the solution for 5 minutes.
3. You can clean dark areas using nail polish remover with acetone or a paste of baking soda and water, which is used to wipe the stains with a cotton swab.
4. Remains of dirt are washed off with laundry soap, and then lubricate your hands with cream.

How to cook boletus mushrooms?

Butter dishes delight the eye with variety and satisfy the taste needs of consumers with the most varied tastes. Collected, peeled and boiled mushrooms are an excellent basis for obtaining salted, appetizers, first and second culinary compositions.

1. Butter is fried in a frying pan just like that, with onions or other ingredients.
2. Mushrooms are added to soups, cooked with potatoes, complemented with all kinds of stews, stews, fish, seafood, and used as a filling in baked goods.
3. A significant share in cooking is the preparation of butter for the winter in the form of pickles, pickled snacks or multi-component preparations with vegetables.

How to fry butter?

Fried boletus is a recipe for the simplest mushroom dish, which can be served simply with bread, or complemented with boiled or fried potatoes, boiled buckwheat, other grains, and pasta. At the end of frying the mushrooms, you can season them with chopped garlic cloves and finely chopped fresh herbs.

Ingredients:

• boletus – 500 g;
• onions – 2 pcs.;
• vegetable oil – 4 tbsp. spoons;
• salt pepper.

Preparation

1. The butter is cleaned, washed, cut into pieces if necessary and boiled in salted water for 10 minutes.
2. Place the mushroom mass in a colander and allow the water to drain.
3. Add mushrooms and cook until lightly browned.
4. Fried butter with onions is served piping hot or cooled.

Fried butter with potatoes - recipe

Having learned how to process and cook boletus, you will be able to make a delicious, hearty dinner by frying mushrooms along with potatoes, young or more mature. If you are confident in the excellent quality and freshness of the butter, you can not boil it first, but immediately use it for frying with chopped vegetables.

Ingredients:

• boletus – 250 g;
• onions – 2 pcs.;
• potatoes – 1 kg;

Preparation

1. Fry the onion in oil until half cooked.
2. Add prepared peeled, washed and chopped butter and fry with stirring until almost done.
3. Add peeled and chopped potatoes.
4. until the last readiness, salt, pepper and serve.

Mushroom caviar from boletus

Cooked wild mushrooms will have an indescribable rich taste and bright aroma. The presented laconic composition of the snack can be expanded if desired by adding carrots poached in oil, crushed peeled tomatoes, sweet bell peppers or spices to your taste.

Ingredients:

• boletus – 1 kg;
• onion – 800 g;
• garlic – 1 head;
• sugar, ground black pepper - 1 teaspoon each;
• salt – 1.5 teaspoons;
• cloves, laurel, peppercorns.

Preparation

1. The mushrooms are cleaned, boiled, and twisted through a meat grinder.
2. Chop the onion in the same manner and simmer in a frying pan until excess moisture evaporates.
3. Add twisted boletus and simmer for 1 hour.
4. Season the mixture with salt, pepper, sugar, stir in chopped garlic, and heat for 3 minutes.
5. Place the hot mixture in sterile jars, placing laurel, pepper, and cloves on the bottom.
6. Cover the containers with lids and store the caviar in the refrigerator.

Butter soup

It can be cooked with noodles, rice, buckwheat, other cereals, or in a purely vegetable composition, adding green peas, corn, sweet bell peppers and other vegetables as a filler. The taste and aroma of the hot dish will become even richer if you add a chopped stalk of celery to the frying.

Ingredients:

• boletus – 0.5 kg;
• potatoes – 3 pcs.;
• onions and carrots - 1 pc.;
• vermicelli – 1 handful;
• laurel, pepper;
• greens – 0.5 bunch.

Preparation

1. Cut the peeled potatoes, add water and boil until almost done.
2. Add vermicelli and fry onions, carrots and pre-boiled mushrooms.
3. Season it hot, boil it a little, season it with herbs, let it brew for 20 minutes.

Mycelium from boletus - recipe

Butter mushroom is a thick type of rich mushroom soup that is thickened by adding beaten eggs or adding cheese. The basic vegetable set consists of chopped potatoes, onions and carrots, but it is not forbidden to use other vegetable components of your choice and taste.

Ingredients:

• boletus – 0.5 kg;
• potatoes – 400 g;
• onions and carrots - 1 pc.;
• processed cheese – 250 g;
• garlic – 2 cloves;
• laurel, pepper, salt, vegetable oil;
• greens – 0.5 bunch.

Preparation

1. Mushrooms are cut and boiled in water for 20 minutes.
2. Add potatoes, onions and carrots fried in oil.
3. After 10 minutes, add cheese, garlic, and seasonings to the pan and boil for five minutes.
4. Serve hot mycelium with herbs.

Butter fried in sour cream

Reveals the taste of wild mushrooms as brightly as possible. You can also use heavy cream and stew the dish in it after frying the ingredients. For those who prefer more savory snacks, you can add chopped garlic and finely chopped fresh herbs at the end of the stew.

Ingredients:

• boletus – 0.5 kg;
• onions – 2 pcs.;
• sour cream – 150 g;
• salt, pepper, vegetable oil.

Preparation

1. The butter is prepared, boiled for 25 minutes, and drained in a colander.
2. Fry chopped onions in vegetable oil until half cooked.
3. Add boiled mushrooms and fry until lightly browned.
4. Add sour cream, season the dish with salt and pepper, and simmer for several minutes.

Preparing butter for the winter

They will help you prepare butter for the winter or salted in jars or barrels. To store the latter, you will need a cellar, a cool basement or free space in the refrigerator. Crispy mushrooms are served with butter, chopped onions, garlic or used in cooking.

Ingredients:

• boletus – 1 kg;
• salt – 2.5 tbsp. spoons;
• onions and carrots - 1 pc.;
• laurel – 5 pcs.;
• garlic – 4 cloves;
• peppercorns, currant leaves and dill.

Preparation

1. Boil the peeled boletus in salted and slightly acidified water for 25 minutes and drain in a colander.
2. Place the mushrooms with their caps down, sprinkling the layers with salt, herbs, garlic and spices.
3. Press the mushroom mass with a weight and leave for 24 hours.
4. Place the pickles in jars along with the brine, cover with lids, and place in the refrigerator.

Recipe for pickling butter

You can use acetic acid, table vinegar or citric acid, calculating the correct proportions of the additive. As a spicy assortment, use a classic mix of laurel and peppercorns, or add cloves, allspice, and cinnamon for added piquancy.

Ingredients:

• boletus – 2 kg;
• water – 1 l;
• salt – 1 tbsp. heaped spoon;
• sugar – 2 tbsp. spoons;
• vinegar 70% - 1 tbsp. spoon;
• garlic – 2-3 cloves in each jar;
• laurel, pepper, cloves.

Preparation

1. The butter is cleaned and boiled for 15 minutes.
2. Boil water with added salt and sugar.
3. Add mushrooms, let it boil, pour in vinegar.
4. Place the mushrooms with the marinade in sterile jars, adding garlic, bay, peppercorns, and cloves to each.
5. Seal the containers with lids and wrap them until they cool completely.

Butter - frozen for the winter

When the preparations of butter in the form of pickles are made, you can freeze the remaining ones in the chamber if there is free space in it.

1. The mushrooms are cleaned, washed, and placed in a pan for cooking.
2. Add water so that it covers the mushrooms halfway.
3. Bring the mushroom mass to a boil, add salt, pepper, bay, and other spices as desired.
4. Boil the mushrooms for 30 minutes, drain in a colander, and leave to drain the moisture until completely cooled.
5. Transfer the mushroom mass into freezer bags or containers and place them in the freezer for storage.

How to dry boletus?

Having figured out how to process and properly prepare boletus, making preparations and pickles from them, all that remains is to dry the harvested crop. This preparation is good for preparing soups and main courses.

1. Collected fresh mushrooms are cleaned with a knife or washcloth, and dirt is removed with a dry cloth. It is not recommended to wash mushrooms before drying.
2. Large mushrooms are cut into slices up to 5 mm, small ones are left whole.
3. To dry in an electric dryer, lay out the slices on a wire rack and dry at 50 degrees.
4. You can use the oven for drying, setting it to a temperature of 60 degrees. The door of the device must be kept ajar and the baking sheets must be swapped from time to time, alternating levels.
5. Quickly cook dried butter in a convection oven using a temperature of 70 degrees. In just 1.5 hours the workpiece will be ready.
6. The dried product is stored in a dry place, protected from external odors. To do this, transfer the mushroom mass into clean jars with lids, vacuum or paper bags, or fabric bags.

Butterflies grow on the edges of the forest in large flocks, so collecting them is very pleasant: you can leave one lawn with a basket full of mushrooms. It is better to choose young, strong, small mushrooms. In this case, the mushrooms will most likely not be wormy and dense. It is better to peel them immediately after harvesting, then the sticky skin on the caps can be easily removed, revealing the delicate lemon-colored pulp. If the mushrooms are a little dry and the skin is difficult to remove, you can choose 2 options. You can soak the butter mushrooms in water, then the skin will peel off easily, or you can not peel the mushrooms, but use them together with the skin. In the second case, the finished mushrooms will simply be darker than the peeled ones. Rich soups are prepared from butternuts, they are fried with potatoes, added to pie fillings or porridge.

Frozen honey mushrooms, boletus mushrooms, and saffron milk caps are an excellent product from which you can prepare a lot of tasty things. We offer a simple recipe for stewed wild mushrooms with chicken fillet. The highlight of the dish is ready-made green adjika, in which the meat is pre-marinated.

section: Chicken dishes

One of the most popular mushroom recipes is mushrooms fried in sour cream. You can cook a variety of mushrooms this way. Butternuts fried in sour cream are very tasty. The mushroom got its name from its oily cap.

Autumn, as Pushkin wrote, is a dull time associated with the wind, rare sun, the first frosts, and, as we add, with the harvesting and gifts of nature. Perhaps, rarely does anyone refuse young potatoes with mushrooms, but few housewives know how to fry butter in a frying pan. We are in a hurry to help you and reveal all the secrets of this dish, taking into account every nuance of preparation, so that your loved ones are satisfied.

Boletuses, white mushrooms, milk mushrooms, aspen boletuses are the favorites of mushroom pickers, which can always be found in every forest. However, if we want to feast on butterflies, then we need to go to another area to get them. They often grow in coniferous forests. It is there that you can find such slippery but delicious mushrooms.

Butterflies have this name due to their thin slippery film on the cap. Even a novice mushroom picker can distinguish a butter dish from a toadstool, and will never remain indifferent to the taste of the slippery mushroom.

Butter fried in a frying pan in sour cream

One of the most delicious dishes made from fresh butter! Add just 4 ingredients, and on the table is a royal dish of forest mushrooms.

You will need:

• Butter – 600 gr.
• Bulb.
• Sour cream of any fat content – ​​2-3 tablespoons.
• Salt, vegetable oil.

How to fry:

1. Sort the mushrooms, remove the brown film from the cap, boil in salted water for 15-20 minutes. then discard and crumble into pieces.
2. Heat the oil in a frying pan and add the diced onion. Fry until beautifully browned.
3. Put out the butter. Cook over moderate heat until all moisture has evaporated.
4. Add salt and add sour cream. Mix the contents thoroughly. Cover with a lid and simmer at a gentle simmer for another 5 minutes. If desired, you can dilute the sour cream with water.

What can be prepared from butter

The boiled semi-finished product is suitable for pickling, salting, frying and adding to soups. Potatoes with butter and simple frying with onions turn out very tasty.

What can you cook from fresh butter?

Fresh mushrooms are added to any dish. You can cook fresh boletus with vegetables, meat, cheese, and eggs. Soups and casseroles can be made very tasty using them. Forest fruits are an excellent addition to any pizza or homemade savory pastries.

They are prepared not only on the stove, but also in the oven, which produces a delicious baked and satisfying dish.

What can you cook from frozen butter?

The methods for preparing frozen butter are the same as for fresh ones. They are first thawed in the refrigerator compartment, then all the liquid is drained. You cannot defrost them in water, as they absorb a lot of liquid and become watery. When adding to soup, you don’t have to thaw the product, but immediately add it to the broth.

Preparing frozen butter from the store is also easy. It is enough to cook them for 20 minutes, cool and add to the desired dish.

How to fry boletus with potatoes

What could be tastier than new potatoes with aromatic forest butter. I have already shared various recipes for making “jarekha”, come in and I’ll give you a delicious treat. Here I offer the simplest recipe. Once you understand the principle, you can easily cope with more complex options.

You will need:

• Mushrooms – 250 gr.
• Potatoes – 7 tubers.
• Bulb.
• Salt, pepper, oil.

Step by step recipe:

Prepare the mushrooms for cooking - sort, wash, peel, cut into cubes or the way you like best.

Chop the onion into small cubes.

Heat oil in a frying pan, add chopped onion. Fry for 3-5 minutes until the cubes become transparent.

Add mushrooms. Pepper and salt. Fry the contents until a nice golden color.

Peel the potato tubers. Garnish with soup straws.

Transfer to the pan and stir. Continue frying the potatoes and butter until the dish is ready.

I don’t recommend stirring the potatoes often, otherwise you won’t get a beautiful fry. Make the heat a little higher than medium. Towards the end, check the taste for salt, adjust if necessary.

Marinated boletus - a quick recipe to eat right away

You don’t have to wait until winter to open a jar of pickled mushrooms. Make a quick snack that will be ready in just a day and enjoy. The only drawback of the dish is that it cannot be stored for a long time.

We take:

• Fresh boletus – 2 kg.
• Water – 2 liters.
• Garlic cloves – 7 pcs.
• Sugar – 4 large spoons.
• Salt – 3 tablespoons.
• Vegetable oil – 5 tablespoons.
• Essence - a tablespoon.
• Bay leaf – 4 pcs.
• Sweet peas – 5 pcs.

Marinate:

1. Cut the prepared boletus as desired, it is better to leave small specimens whole, they look appetizing on the plate.
2. Boil the mushrooms by adding salt to the water. Cooking time is 20 minutes from the moment of boiling. Drain the liquid and wait until they cool down. Be sure to skim off the foam.
3. Pour water into the pan in the amount indicated in the recipe. Throw in all the spices and herbs. Bring to a boil. Boil for a couple of minutes, stirring vigorously until the salt and sugar crystals dissolve.
4. At the end of the boil, pour in vinegar, add chopped garlic cloves.
5. Place the mixture into jars and close the lids. Hide it in the refrigerator and be patient for a day.

Cooking recipes

The boletus must be prepared immediately after assembly; there is no time to waste, as the product quickly deteriorates. Freshly harvested boletus must be cleaned of forest debris and insects and the skin removed from the cap. Some cooks recommend soaking mushrooms in water for 4 hours. But you can only get by with cooking. Heat treatment is required before any type of cooking - at least 20 minutes .
You need to cook young, but not overripe mushrooms. Large specimens must be cut.

Fried mushrooms

Making butter is a simple process. The most common dish takes about 40 minutes to prepare. The finished product can be consumed separately or with a vegetable side dish. Butternuts go well with pasta and cereals. Ingredients:

• Butter - 2 kg.
• Onions - 2 pieces.
• Vegetable oil - approximately 40 g.
• Salt and spices to taste.
• Fresh dill and parsley.

Peel the mushrooms and cook in salted water for 15 minutes.
After cooking, place on a sieve, rinse, excess liquid should drain. Cut the onion into half rings and fry in vegetable oil until golden brown. Add mushrooms, over medium heat, stirring, fry with the lid open for 15 minutes. Close the lid and simmer for another 10 minutes until done. Add salt and spices to taste. Before serving, garnish with finely chopped herbs. You can add sour cream for taste.

You can prepare the boletus right away with vegetables. The dish is perfect for lunch. Required ingredients:

• Boiled butter - 500 g.
• Potatoes - 4-5 pieces.
• Onion - 1 piece.
• Medium size eggplant - 1 piece.
• Olive or vegetable oil - 60 g.
• Garlic - 2 cloves.
• Salt, spices, herbs to taste.

Finely chop the onion and fry for 10 minutes with oil. Cut the potatoes and eggplant into large slices and add to the onion. Fry vegetables over high heat for 7 minutes. Place boiled mushrooms in the pan, stir, reduce heat and close the lid. Simmer the mixture for about 20 minutes until the vegetables are tender, stirring occasionally. At the end of cooking, add finely chopped garlic, salt, spices and herbs.

During stewing, you can add 60 g of sour cream to the dish. It will give the finished product a sweetish taste. Butternuts with vegetables can be baked in the oven; to do this, you need to mix all the ingredients, season with sour cream and put in the oven for an hour at 180 degrees.

Preparations for the winter

In winter, the mushroom taste is reminiscent of summer. You can prepare boletus mushrooms for the winter by simply marinating them. The recipes are varied, for the simplest one you will need:

• 2 liters of water.
• 3 tbsp. l. salt.
• 4 tbsp. l. Sahara.
• Allspice peas (10 peas).
• 1 clove.
• 3 cloves of garlic.
• Dry dill and bay leaf.
• 2 kg of butter.
• 1 tbsp. l. vinegar 9%.

Rinse thoroughly in several waters and remove debris from the mushrooms.
Boil them in salted water for 10 minutes. Add 3 drops of vinegar to the water. Pour out the first water. Cook again for 20 minutes adding salt, sugar and spices. Then place the mushrooms in jars and pour marinade over them. Add 1 tablespoon of vinegar 9%. Marinate mushrooms only in sterilized containers and store in a cool, dark place. Butternuts can be frozen for the winter; to do this, you need to wash them, boil them and spread them on paper towels. The paper will absorb excess moisture. It is best to keep frozen in containers. One container should contain 1 serving. It is necessary to set a freezing date. It is advisable to store frozen mushrooms for no more than one year.

You can also freeze fresh boletus; in this case, you must first boil it before cooking. Fresh mushrooms take up more space and are inconvenient to store. You can freeze already fried mushrooms - if necessary, you can simply reheat them.

No less popular are salted boletus mushrooms. They take a little over an hour to prepare. The appetizer will fit perfectly into the holiday table; mushrooms can be added to salads. Required ingredients:

• Butter - 2 kilograms.
• Salt - 5 tbsp. l.
• Bay leaf - 6 pieces.
• Peppercorns - 8 pieces.
• Garlic - 8 cloves.
• Dill - 4 umbrellas.
• Vinegar.

Peel the butter and cook in lightly salted water for 20 minutes.
Strain and rinse them. Place salt, bay leaf, pepper, garlic in a saucepan and bring to a boil. After boiling, add mushrooms and cook for 7 minutes. Place into jars, add garlic umbrellas, add brine and screw on the lids. You can add a little vinegar to the pickling jars. The jars must be kept in the cold for at least a month. After opening, rinse the mushrooms to remove excess salt; for taste, you can add onions, vinegar and vegetable oil.

Winter preparations must be made only in sterilized jars, otherwise the product will spoil.

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How to cook potatoes with butter in the oven

The calorie content of the dish is only 49.8 kcal. Therefore, you can treat yourself to your heart's content, without thinking about your blurred waistline. This is a simple option for baking butter with potatoes in the oven.

Compound:

• Mushrooms, fresh – 0.5 kg.
• Potatoes – 1 kg.
• Oil for frying – 2 large spoons.
• Pepper, salt, any greens.

How to bake:

1. Clean the mushrooms from any debris and remove the brown skin from the caps. Rinse thoroughly. Cut large boletus into pieces.
2. Heat vegetable oil in a frying pan. Put out the butter. Fry over moderate heat until all the liquid evaporates.
3. Chop the onion into small cubes and add to the mushrooms. Continue cooking until the onions are browned.
4. At the same time, peel the potato tubers and cut into slices or circles.
5. Grease an ovenproof dish with oil and line the bottom with potato slices. Place fried mushrooms on top and even out the layer. If desired, you can mix the potatoes and mushrooms.
6. Place the pan on the middle level of the oven, preheated to 180 o C. Bake the dish for 40 minutes. Then garnish with herbs and serve.

How to cook?

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

Recipe No. 1

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

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

Preparation:

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

Recipe No. 2

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

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

Process description:

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

Recipe No. 3

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

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

Step-by-step instruction:

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

Recipe No. 4

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

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

Preparation:

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

Butter with potatoes, cheese, sour cream, baked in the oven

Another variation of baking mushrooms in the oven, more festive. The casserole with a cheese crust will turn out incredibly appetizing and aromatic.

Take:

• Fresh mushrooms – 400 gr.
• Potatoes – 1 kg.
• Sour cream – 100 gr.
• Parmesan – 100 gr.
• Bulb.
• Butter - a piece.
• Cream – 50 ml.
• Pepper, salt.

Preparation:

1. Boil the potatoes in advance. Mash into a puree with a piece of butter.
2. Cut the onion into cubes, start frying by adding a couple of tablespoons of butter to the pan.
3. Then add the peeled and chopped boletus. Fry together for 15-20 minutes.
4. Pour in the cream, add sour cream, add salt. After boiling, simmer over low heat for 3-5 minutes. Turn off the burner and cool.
5. Grease a heatproof dish. Make a bottom layer of mashed potatoes. Place butter on top.
6. Grate the cheese with coarse shavings and sprinkle the workpiece.
7. Bake at 200 o C, turning on the timer for 20 minutes.

Butter marinated in Korean style

A spicy snack with a piquant taste that will win your hearts from the first spoon. If you plan to receive guests, be sure to prepare.

Ingredients:

• Fresh boletus – 1 kg.
• Onion – 2 heads.
• Hot red chili – ½ pod.
• Garlic cloves – 4 pcs.
• Table vinegar - 3 large spoons.
• Sugar - a large spoon.
• Dill, parsley – a bunch.
• Salt – ½ large spoon.
• Ground pepper, coriander - a pinch.

How to marinate:

1. Boil the mushrooms until tender (for 20 minutes in salted water). Cool, cut as desired.
2. Grind the garlic cloves, hot pods, herbs, and onions.
3. In a separate bowl, mix oil with vinegar, salt, pepper, coriander, and sugar. Whisk the contents until smooth.
4. Season sliced ​​mushrooms with vegetables with marinade. Hide it in the refrigerator and wait a few hours for the butter to soak in.

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:

1. 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.
2. 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.
3. Heat the vegetable oil in a deep frying pan and add the mushroom pieces. Cover the pan with a lid and cook for 50 minutes, stirring occasionally.
4. Remove the cover. Cook until the mushroom juice has completely evaporated.
5. 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.
6. Seal the jars with plastic lids or, if you plan to store them outside the refrigerator, sterilize the preparations.

How to cook mushroom soup with boletus

What could be tastier than mushroom soup, perhaps only fried potatoes with butter. I offer the easiest recipe to prepare.

We take:

• Mushrooms – 300 gr.
• Potatoes – 400 gr.
• Onions, carrots - 1 pc.
• Bay leaf – 2 leaves.
• Salt, pepper, oil.

How to cook:

1. Throw the peeled and chopped mushrooms into boiling water, after a couple of minutes of boiling, drain the first water. Pour boiling water over again and add salt. Boil for 20 minutes.
2. Peel the potato tubers, chop into soup straws, and place in a saucepan.
3. At the same time, fry the chopped onions and carrots. Many housewives also fry mushrooms, I skip this moment, it’s delicious for me as it is.
4. Season the soup with roasted vegetables, add bay leaf, pepper, and adjust the taste with salt. Boil for a couple more minutes and turn off if the potatoes are already cooked.

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:

1. 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.
2. Make mushroom preparations by cutting each specimen into pieces.
3. Place the pieces in salted boiling water for a quarter of an hour, remembering to remove the foam. Drain in a colander.
4. Place a saucepan of water on the fire, add sugar, salt, bay leaf and pepper. Boil it.
5. Remove water from heat and pour in vinegar.
6. Place the mushrooms in clean, sterilized jars and pour the marinade over the butter. Roll up under the lids.

Salad with fried butternuts

A wonderful salad appetizer that you are not ashamed to offer to guests. Simple, fast, original.

You will need:

• Fresh boletus – 200 gr.
• Bell pepper – ½ part.
• Red onion - half a head.
• Potatoes – 2-3 tubers.
• Olive oil – 2 large spoons.
• Sunflower oil - the same amount.
• Salt.

How to cook:

1. Rinse the potato tubers; there is no need to peel them. Place in the oven for 35-40 minutes at 180 o C, or bake in the microwave.
2. Then peel and chop into small cubes.
3. While the potatoes are cooking, fry the peeled and chopped fresh boletus in a frying pan in a small amount of oil. Frying time – 15-20 minutes.
4. Chop the red onion into small cubes. Cut out the stem of the bell pepper and remove the seeds. Cut the pulp into cubes the size of potato slices.
5. Place the prepared ingredients in a salad bowl, season with olive oil and add salt. Stir and bring to the table.

Fried butter best recipes

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

Recipe: Butter fried with cheese and herbs

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

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

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

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

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

Recipe: Butter in sour cream “classic”

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

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

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

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

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

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

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

Recipe: Butter with roast potatoes

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

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

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

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

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

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

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

As you can see, fried butter

can be prepared in a variety of ways. Choose to your taste and enjoy your meal!

Have you already prepared any dishes using butter? These mushrooms can be boiled, fried, stewed, or pickled. The dishes turn out deliciously aromatic, satisfying and don’t require much effort on your part! We present you several recipes for boletus dishes.

Dish of fresh butter

Ingredients:

• – 150 g;
• milk – 50 ml;
• salt;
• egg – 2 pcs.

Preparation

Break the chicken eggs into a bowl, add salt, dilute the mixture with milk and mix thoroughly, beating with a fork. Place some fresh mushrooms in a frying pan coated with butter, pour in half the egg mixture and cover with a lid. Over low heat, cook the omelette until cooked, put it on a plate and prepare the second portion in the same way.

Butter dish in a slow cooker

Ingredients:

• frozen boletus – 120 g;
• onion – 2 pcs.;
• potatoes – 500 g;
• spices;
• olive oil – 3 tbsp. spoons;
• fresh dill - to taste.

Preparation

So, to prepare a dish from frozen butter mushrooms, wash the mushrooms thoroughly and throw them into boiling water with peeled whole onions for 15 minutes. We do this for disinfection. During this time, peel the potatoes, wash them and cut them into slices. Finely chop the onion and dill. Now pour a little olive oil into the bottom of the multicooker bowl, add the boiled mushrooms and onions. Cover the top with potato slices, add salt to taste, close the lid and cook the dish in the “Baking” mode for about 45 minutes. 10 minutes before the end of this program, open the lid, sprinkle with chopped dill and mix.

Dish of boletus with potatoes

Ingredients:

For yeast dough:

• wheat flour – 500 g;
• warm milk – 200 g;
• sugar – 2 tbsp. spoons;
• salt - a pinch;
• vegetable oil – 0.5 tbsp.;
• dry yeast - 1 pack.

For filling:

• potatoes – 6 pcs.;
• vegetable oil – 3 tbsp. spoons;
• – 400 g;
• onion – 1 pc.;
• butter – 3 tbsp. spoons;
• warm milk – 200 ml.

For lubrication:

• egg – 1 pc.;
• granulated sugar – 1 teaspoon.

Preparation

Sift the flour, dilute with warm milk, add sugar, salt, pour in butter, add dry yeast and knead into a homogeneous dough. After this, leave it to rise for about 2 hours. In the meantime, let's prepare the filling: boil the peeled potatoes in salted water; In a frying pan in vegetable oil, fry the chopped and pre-boiled butter. Then we add finely chopped onions to the mushrooms, drain the water from the potatoes, mash them into puree, add a piece of butter and dilute with warm milk. Mix everything well and add the fried mushrooms and onions. Divide the finished dough into small lumps, roll them into circles, lay out the filling and pinch the edges. Place the pies on a greased baking sheet and leave to proof for about 30 minutes. Then coat the surface with beaten egg and sugar and place it in the oven for 40 minutes, heated to 170°C.

Buttered mushroom dish

Ingredients:

Preparation

We clean, chop and boil the butter. Peel the potatoes, chop them into slices and fill them with water. We remove the husk from the onion, chop it into small cubes, and wash and dry the greens. Now pour sunflower oil into a deep frying pan, heat it up and lay out the mushrooms. Fry them for 5 minutes, and then add the potatoes, reduce the heat, cover and simmer for 30 minutes. Boil the milk in a separate saucepan. Place the onion in the fried potatoes and mushrooms and fry for another 5 minutes. Next, carefully add boiling milk, sprinkle with chopped herbs and leave on low heat for another 10 minutes.

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.