How to cook butter before frying: do you need to boil it, how to boil it correctly

How long should you cook butter?

Experienced mushroom pickers greatly appreciate this unpretentious gift from the coniferous forest - the oil can. Dishes made from it are very aromatic, tasty, healthy and low in calories. The mushroom got its name from the presence of a mucous film on the cap, which is really oily and sticky in appearance. There are about 50 species of them in the world, and the closest relative is the noble boletus.

After a successful harvest, you need to quickly process the mushrooms to preserve maximum flavor and benefits. The best and fastest way is to boil it and then use it in accordance with your favorite recipes.

How to cook butter

Before you begin cooking, the mushrooms must be cleaned. It is necessary to remove the slippery film from the cap so that the butter dish does not taste bitter in the finished dish and has an attractive appearance.

Important! Under no circumstances should these mushrooms be soaked before cleaning - this will complicate further processing. Dry ones can be cleaned without any problems.

Before cooking, boletus should be properly processed in the following order:

1. Remove the film from the cap, rinsing the mushroom in clean water if necessary.
2. Cut out damaged or worm-damaged areas.
3. Clean sand, dirt, and remaining forest litter from the legs.
4. Then you need to sort the mushrooms by quality and size: smaller ones are best set aside for pickling or pickling. Large specimens will go into freezing, soup or roast.

If you plan to save the entire harvest for future use, large mushrooms need to be cut into several parts, first separating the cap from the stem.

After cleaning and sorting, the boletus should be soaked in cold water for 30 minutes, then rinsed thoroughly.

Place the prepared mushrooms on a sieve, oven rack or colander to allow the liquid to drain and dry a little. After 30-40 minutes you can start cooking.

Place the chopped mushrooms in an enamel bowl, add water and put on fire. Immediately after boiling, the liquid must be changed and the butter should be thoroughly rinsed several times. The water is changed in order to get rid of heavy metal salts and accumulated radiation (they are destroyed at a temperature of 100°C).

Now you can cook the mushrooms until tender for 25-30 minutes. You can’t overexpose them on the stove, because the butter will darken or acquire a purple tint. Useful plant protein will be destroyed, and the mushrooms will lose some of their unique properties.

During the boiling process, foam forms on the surface of the water, which must be removed with a special spoon or slotted spoon.

Reference! If you do not wear gloves when cleaning and processing oil, then contact with them will cause the skin to darken or turn green. And it will remain like this for another 2-3 days. If your hands still become dark, you can try wiping them with lemon juice or a cloth soaked in a weak solution of vinegar.

How to salt when cooking

There is no need to add anything to the water before the first boil. After changing the liquid, the butter should be rinsed and cooked. Add 1 tsp to the broth. salt for every liter of water. This is done so that the taste of the mushrooms is more intense during any further processing.

Important! Butter after cooking has one unique feature that makes it indispensable for dietary or lenten nutrition. They do not lose their beneficial properties with any method of culinary processing.

Why do mushrooms turn dark?

During cooking or during subsequent culinary processing, the butter may change its original color. The most common metamorphosis is the darkening of mushrooms, especially during pickling. This can happen if a goat or moss fly mistakenly gets into the basket. They are very similar to butter and are also edible.

To prevent the mushrooms from darkening when pickling, add 1 tsp to the water during cooking. citric acid or a little vinegar, lemon juice.

How long to cook butter

Different dishes will require a certain amount of pre-processing time. How long to boil the butter in one case or another depends on the specific recipe.

Before frying

There is no consensus on how long to cook butter in this case. Many people prefer to fry mushrooms right away. In this case, the butter has a denser consistency and tastes better.

However, you should not do this, because the pulp of the mushroom tends to accumulate radiation and heavy metals. It is better to protect yourself and your family by pre-boiling the butter for 15-20 minutes. Drain, dry slightly and then fry according to the recipe.

Important! If you cook butter for too long, when fried they will become harsh and rubbery.

Until ready

The simplest, fastest and lowest-calorie dish is made from boiled butter. If not further cooked, they should simmer for about 30 minutes. The readiness of the butter is determined as follows: as soon as they have sunk to the bottom of the pan, you can stop cooking.

To make the dish more aromatic, 5 minutes before turning off, add roots to taste (carrots, celery or parsley), a pinch of ground black pepper and 2-3 pcs. peas, 1-2 cloves, 1 bay leaf. Boiled boletus is best combined with stewed vegetables or rice. These mushrooms are prepared in the same way for use in various salads.

Before freezing

Butter can be prepared in this way without prior boiling. They store well, but take up a lot of space. Once boiled, the mushrooms can be formed into small rectangular briquettes, placing them tightly in plastic bags. This way the butter will take up less space, and it will be more convenient to divide them into portions for further use.

To preserve maximum beneficial properties, boil mushrooms for no more than 10-15 minutes before freezing. Then they are well drained, dried, packaged and sent to the freezer for long-term storage.

Reference! After cooking, the broth can be used to prepare a tasty and aromatic soup, gravy or sauce.

For marinating

There are two ways to prepare butter in this case.

Pre-boiling

The mushrooms need to be boiled for at least 20 minutes, then drained, rinsed well, poured with hot marinade and put on fire for another 5-7 minutes. Pour boiling water into prepared jars, close tightly with lids and leave in a warm place until completely cooled.

Cook immediately in marinade

To do this you will need (for 1 kg of butter):

• 1 tbsp. l. with a heap of salt;
• 1/3 tbsp. Sahara;
• 0.5 tbsp. 6% acetic acid;
• 3 pcs. black and allspice;
• 1 carnation inflorescence;
• 1 bay leaf;
• 2 tbsp. water;
• odorless vegetable oil.

How to cook:

1. Boil the marinade, adding all ingredients except oil, cook for 3-5 minutes.
2. Dip the peeled and washed boletus into the boiling marinade for 0.5 hours, reducing the heat to medium.
3. When the mushrooms sink to the bottom of the pan, pour them into prepared jars, add 1 tbsp to each. any vegetable oil, close with tight-fitting lids.

Butter marinated in this way should be stored in the refrigerator.

Important! For a rich spicy aroma, black peppercorns need to be broken, for example, using pliers or a garlic press.

For soup

If you are preparing the first course, there is no need to boil the butter twice. They have such a rich aroma and characteristic taste that it would be a pity to lose it through unnecessary processing. However, it is still necessary to bring the first water to a boil and drain it in order to protect yourself from radiation and heavy metals accumulated by mushrooms.

Then you need to cook the butter for 30 minutes and only after that add all the ingredients required by the recipe. Mushrooms go best with vegetables and noodles. Greens will enhance the specific taste of butter, especially parsley.

In other cases

Butter cooked in a slow cooker is very tasty. Soup, roast, and pilaf turn out surprisingly tasty and aromatic. First you need to boil the mushrooms for 3-5 minutes, rinse and use according to the recipe recommendations. When cooking butter in an oven or double boiler, boiling for 5 minutes is also necessary.

Useful tips from chefs

1. Freshly picked boletus spoils very quickly, so they need to be processed immediately. If this is not possible, then they should be stored for no more than 15 hours and only in the refrigerator. But it's better not to allow this. If there are worms in the harvested crop, they will spoil the boletus.
2. Mushrooms brought from the forest should be scattered in a thin layer on spread paper or a sheet. Their flesh is so tender and fragile that they become damaged when stored in a bucket or basket. As a result, there will be more waste than useful raw materials.
3. After cleaning the boletus, you need to soak it in salted water for 25-30 minutes. As a result, almost all the worms and their larvae that have settled in the fruiting bodies will leave the mushrooms and settle at the bottom of the container.
4. Adding salt when cooking mushrooms not only enhances their taste, but also disinfects them well.
5. Few people know, but boletus goes better than other fruiting bodies with any porridge. They are much tastier than the usual champignons in salads.
6. To prevent the mushrooms from losing their elasticity during cooking, you need to put them in boiling water.

Now you know all the intricacies of processing, cleaning and storage, as well as how long to cook butter. Apply these tips, and on your table there will be only tasty, healthy, aromatic dishes made from these wonderful mushrooms.

Source: https://gribnik.info/skolko-varit-maslyata/

Fkusnofacts

— In the Moscow region in 2022, boletus appeared already in June due to the cool and humid climate, and then the onset of heat with regular thunderstorms.

— Calorie content

butter - 19 kcal/100 grams.

— The water in which the boletus was cooked for preparations can be acidified with citric acid or vinegar so that the boletus does not darken

when cooking.

— To taste, you can marinate or salt the caps

oil separately from the legs.

— These mushrooms are very useful

content of vitamins A (metabolism), C (immunity), PP (normal development of body tissues), B vitamins (respiration of body cells, mental and emotional health).

— After collecting honey mushrooms you need to consume

for food or prepare the preparation within 24 hours.
They must be stored in the refrigerator on the vegetable rack. - To taste, when cleaning, butter the mushroom film
under the cap and the skin can be removed. It is worth considering that the bitterness of preparations with butter, as a rule, comes from the films.

— When salting butter, it is necessary to take into account that the brine in the jar should not be more than 1/5 of the volume

mushrooms

— Salting time

oiled for the winter - 45 days.

— Marinating time

butter - 3 days, but to fully reveal all the taste qualities, butter is kept in jars for a month.

- If after cooking the butter there is a decoction

, you can cook mushroom soup or sauce on it, or freeze it in a plastic bag for use as broth in winter. As a rule, the broth from boletus turns out to be very rich, so most likely, when preparing soup, the broth will need to be diluted with water.

How long to cook the butter before it’s ready - Collecting mushrooms

The technology for boiling mushrooms is discussed before further culinary processing. About how long you need to cook boletus before various methods of preserving it for the winter, preparing a stir-fry or soup.

Sticky yummy

How long to cook boletus before frying, marinating or freezing

Growing under pine trees, sticky boletus mushrooms are much loved by Russian mushroom pickers for their rich taste and versatility.

They are in perfect harmony with other products in various dishes, go well with various cereals, and are very good when salted and pickled.

Butternuts are not at all difficult to prepare for future use for the winter, so that you can enjoy their hearty taste even during the winter cold.

One of the important stages of culinary processing of these mushrooms is boiling them. This article describes how to properly and easily cook boletus before various types of further culinary use, how long the boiling process should take before frying, marinating or freezing boletus.

How long to cook boletus before frying, marinating or freezing

Tips for processing and storing butter

• Take care of your hands - boletus secretes a specific substance containing a large amount of iron. It oxidizes on the skin, leaving stains that are difficult to wash off. The spots may remain on the skin for several days in a row. You can remove them by soaking your hands in a weak vinegar solution, but it's better to just put on gloves first.
• It is better not to collect old fruiting bodies - they are less tasty, have accumulated more harmful substances from the environment, and are more difficult to clean.
• Butter beans are not stored very well when fresh, so they need to be processed as quickly as possible after collection. You should not leave them lying in the basket for a long time; it is better to lay them out in an even layer on the floor or on a shelf in the refrigerator, where they can be stored for up to 15 hours.
• Already peeled fruiting bodies can be stored in the refrigerator for no more than 12 hours.
• It is more convenient to freeze boiled butter. During cooking, they shrink in volume and take up less space in the freezer.
• When sorting mushrooms, it makes sense to send large specimens for roasting, soup or freezing, and set aside small ones for pickling or pickling.
• To boil butter, it is best to use an ordinary enamel pan.
• Butternuts, like many other mushrooms, are often boiled twice in a row - the first time to remove radiation and heavy metal salts from the fruiting bodies.
• Butternuts turn a little pink when cooked - this is normal, but if they are overcooked, they can acquire a purple tint, and, in addition, lose some of their beneficial properties.

Preliminary preparation

How long to cook boletus before frying, marinating or freezing

• First of all, the fruiting bodies need to be cleaned of dirt and forest debris. All rotten or damaged fragments must be removed. You can use an old toothbrush to remove stickier dirt. It is important that they are dry, therefore, if you picked mushrooms in wet weather and the boletus is wet, you need to dump them on spread newspapers, in a well-ventilated place, and dry them.
• An important part of cleaning is removing the oily skin from the cap. If not removed, it can add bitterness to the prepared dish, and it can also become tough when cooked. The peel is not removed only if the boletus is planned to be dried. Remove the skin with a knife, picking it up by the edge and pulling it off the cap. Before this procedure, you can immerse the mushrooms in boiling water for 30 seconds, or hold them in a colander over boiling water - the skin will slide off much easier. This is especially useful if you have collected very young mushrooms - their skins are the worst to come off. There are alternative options for removing the skin - you can stick a piece of gauze on the sticky skin and remove it with a sharp movement along with the stuck skin, or break the cap into two halves from the inside, and pulling the flesh of both halves, pull off the skin.
• Next, the mushrooms need to be soaked for 2 hours in cold water in order to remove the last remnants of debris and lure out the most stubborn and deeply buried worms.

Before freezing

How long to cook boletus before frying, marinating or freezing

Butternuts can be frozen raw, but when cooked they lose volume and take up less space in the freezer. When boiled, they can be pressed into dense rectangular briquettes, which are conveniently stored in plastic bags, and later divided into portions for cooking.

https://www.youtube.com/watch?v=JfO-PFj5ttA

Before freezing, butter should be cooked for no longer than 15 minutes, after which it should be dried in a colander.

In general, after preliminary cleaning and boiling, the butter should be boiled for 25 - 30 minutes in salted water. After this, they will be ready for freezing, canning, or further cooking.

If you want to cook butter in a slow cooker, then you need to cook them in the “stew” mode for 40 minutes.

How long to cook boletus before frying, marinating or freezing

Useful properties of oil

Butter is an excellent low-calorie product. They contain only 19 kcal per 100 g. fresh product. And besides, they are digested rather slowly, and therefore leave a feeling of fullness in the stomach longer. For all these reasons, butternut squash is a great food for people looking to lose weight.

• Due to their high protein content, boletus serves as a good meat substitute for people following a vegetarian diet.
• Due to the substances they contain, boletus has a restorative effect on the human body, strengthens the immune system and helps resist viral and colds.

Maslyata is an excellent choice when you need to prepare a tasty and satisfying mushroom dish. There are a huge number of recipes for wonderful dishes made from these mushrooms, and anyone can replenish this piggy bank by happily experimenting in the kitchen with these tasty and affordable inhabitants of pine forests.

Source: https://gribysobiraem.info/skolko-varit-masljata-pered-zharkoj-marinovaniem-ili-zamorozkoj/

How to clean

After collecting the oil, they need to be cleaned. Moreover, it is not enough just to remove forest debris (needles, pieces of soil, etc.); more thorough preparation is required here, in particular, removing the sticky skin from the surface of the cap. There is an opinion among people that a large amount of toxins accumulates in it, so it should not be eaten.

In fact, harmful substances are distributed throughout the entire volume of the mushroom and removing only the top film does not solve the problem. But the cap should be cleaned at least to give the mushrooms an aesthetic appearance. The fact is that during heat treatment the skin on the cap shrinks and the mushrooms take on an unaesthetic appearance. Cooks also noticed that after cooking, the cap with the film becomes hard and sometimes even a little bitter.

Before cleaning, do not soak the oils in water, otherwise they will become saturated with moisture and the film will swell, which will significantly complicate the process.

Experienced mushroom pickers have come up with many ways to clean boletus. First of all, you need to consider what weather the mushrooms are picked in. If the process takes place on dry, sunny days, you can begin cleaning the plant material immediately after arriving from the forest. If the weather is damp, it is better to dry the fruits of the forest on newspaper before cleaning, since it is much easier to remove the skin from dry butter.

Don’t forget to cut the mushroom stems with a knife and remove any damaged areas. It is better to carry out the procedure with gloves, since during cleaning the oils release a substance that leaves dark spots on the skin . You can wash them without any problems if you first soak your hands in a weak solution of vinegar or citric acid.

Do I need to boil boletus mushrooms before frying, how long should I cook the mushrooms and do I need to peel them?

Butternuts deservedly lead the list of the most popular mushrooms, as they have excellent taste. You can prepare a wide variety of all kinds of dishes from them and prepare them for the winter.

Having great nutritional value, boletus is in no way inferior to porcini mushrooms or boletus mushrooms. They contain trace elements, amino acids, vitamins PP, C, A and proteins. The human body easily absorbs all these substances, so there will be no problems with the intestinal tract. Experts advise vegetarians to prepare dishes from butter.

Many housewives wonder whether it is necessary to boil butter before frying? First, you should familiarize yourself with certain rules for processing mushrooms.

Do I need to clean the butter before frying or can I not clean it?

To answer the question of whether butter mushrooms are cleaned before cooking, you need to know that the cap of this mushroom absorbs radiation and heavy metal salts.

In addition, debris, insects, grass, pine needles, and sand constantly stick to its surface. Therefore, to begin with, it would be good to clean the boletus from everything and remove the skin of the cap.

This is precisely the difficulty of the primary processing of these mushrooms.

Please note that boletus cannot be stored for a long time, as it quickly deteriorates. Is it necessary to clean boletus before frying or stewing? There is no clear answer to this question. But it’s unlikely that anyone will like crunchy sand on their teeth. Each housewife acts at her own discretion and chooses her own proven method.

The main thing you need to do right away is decide what you will cook from the collected mushrooms. For example, to prepare butter for frying, you need to remove the sticky film from each cap. It must be said that this procedure is mandatory for large mushrooms.

Remove any debris from the stem, cut away any remaining soil and sand, and then use a stiff-bristled brush to brush off any remaining bits of stuck dirt from the cap.

And yet someone may ask: is it possible not to peel the butter before frying? You can answer in the affirmative only if small and young mushrooms, which usually have minor contamination, are fried. They are washed under running cold water, after placing them in a sieve or colander. But large boletus must be subjected to primary purification.

How and for how long should boletus mushrooms be cooked before frying?

Properly preparing butter before frying will help ensure a healthy and tasty dish. After all, the taste of your dishes will depend on how long you cook the butter before frying.

Therefore, to prevent pieces of large mushrooms from falling apart during subsequent frying, boil them for 10 minutes. Under no circumstances should you cook butter until tender and keep it in water for a long time.

After the allotted time, immediately discard the butter in a colander and place in a frying pan with the addition of vegetable oil.

How to cook boletus mushrooms before frying or stewing? There is another option for boiling butter. Add a little salt and citric acid to the water with mushrooms so that the butter does not lose its color.

Instead of citric acid, you can also add 9% vinegar, about 3 tbsp. l. for 1 liter of water. Boil the mushrooms in this marinade for 7-10 minutes, drain the water, and place the drained mushrooms in a frying pan with vegetable oil.

A common mistake that many housewives make is improperly processing the butter before frying. The mushrooms are simply cleaned, cut and immediately placed in the pan.

However, it would be better if you cook the boletus mushrooms before frying - how long will it take in this case so as not to spoil their taste? Here it all depends on the size of the butter and the amount that will be used for frying.

Just 5 or 10 minutes of pre-cooking the mushrooms in salted water, and the difference immediately becomes noticeable.

For many recipes that are prepared for the winter by frying, housewives use a special boiling method.

How long should boletus mushrooms be cooked before frying in this case to get a preserved product that tastes good? For this, 15 minutes of time is enough, but the water in which the boletus will be cooked should be salted, with the addition of citric acid on the tip of a knife, a mixture of peppers, and one onion cut into large cubes. This composition will help preserve the piquant taste of mushrooms and fill them with a unique aroma.

How to boil frozen boletus before frying?

Very often, housewives freeze fresh mushrooms to save time. Is it possible to boil frozen boletus before frying, and how to do it? First of all, defrost the required portion of mushrooms at room temperature. After this, put the boletus into water (with the addition of salt and vinegar).

Boil for 20 minutes with constant stirring. During cooking, a foam will form on the surface of the water, which must be removed with a slotted spoon. Next, remove the butter from the stove and place in a colander to drain the water.

Remaining in a colander, the mushrooms are washed under running cold water and placed in a frying pan with butter.

Fried boletus can be a wonderful side dish for a main dish, for example, mashed potatoes, or it can easily pass as an independent dish.

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Source: https://prirodalife.ru/podgotovka-maslyat-k-zharke-predvarite/

How to cook

To prepare boiled boletus, the mushrooms are first cleaned as described above, washed, and kept in cold water to remove the remaining forest debris . Excessively large specimens can be cut into several pieces, and small ones can be left whole. If you use frozen mushrooms, they should be thawed first.

Pour water into the pan and add salt at the rate of ½ tbsp. l. salt per 1 liter of water. Add the mushrooms, bring to a boil, then reduce the heat and simmer for 25-30 minutes. During cooking, foam will constantly form on the surface, which must be skimmed off. After the mushrooms are cooked, the water is drained and the butter is thrown into a colander to dry. If you plan to prepare mushroom soup, there is no need to dry them.

Now, knowing how to prepare boletus for cooking and how long to cook it, you can make many delicious mushroom dishes, preserve mushrooms for the winter or freeze them. In any case, they will always delight you with their excellent “forest” taste and lift your spirits.

How long should you cook the butter before frying until done?

There are many mushroom pickers among people. They love to go into the forest and collect different varieties of mushrooms to freeze or pickle. Butter is very popular among chefs. The preparation of such mushrooms has features that we will discuss in today’s article, and we will also tell you how long to cook the boletus before frying.

How long should you cook boletus mushrooms before frying?

Housewives who purchase wild mushrooms are primarily interested in how long to cook the butter before frying. The heat treatment time can vary from 5 to 20 minutes. Let's discuss this in more detail.

Advice! The boletus must be prepared within the first 24 hours after collection. Otherwise, such a product will quickly deteriorate, even in the refrigerator.

So, now let's discuss how to correctly calculate the duration of heat treatment of butter. As practice shows, such mushrooms are used for pickling or freezing.

How long should you cook butter before frying and freezing? If you have previously chopped the mushrooms into cubes, then it is enough to boil them for 5-7 minutes.

But whole boletus is cooked for at least 10 minutes before frying.

If you decide to cook large boletus, the cooking time can reach a third of an hour. How long should you cook butter before frying with potatoes? If you plan to immediately cook the mushrooms and serve them, then just keep them in boiling water for five minutes.

We found out how long to cook butter before frying. Now let's talk about how to properly prepare mushrooms for cooking.

First, the butter mushrooms are thoroughly washed. There is a lot of mucus on the inside of the cap, which cannot be removed by soaking the mushrooms in chilled water.

Therefore, it is better to transfer the butter into a sieve, place under running water and rinse thoroughly. Next, the mushrooms are chopped. In this form, the butter will be absorbed faster and better by our body.

And the duration of heat treatment is significantly reduced.

After cooking, the mushrooms are washed again and left until the liquid has completely drained. And only after completing all these steps can the butter be safely fried or placed in sealed bags and stored in the freezer.

On a note! There is no need to defrost a frozen product before cooking. However, the cooking time will increase slightly, it will be 10 minutes.

Tips for mushroom pickers

Butterflies are insidious mushrooms. If you don’t know the rules for preparing them, the taste of the dish will disappoint you. First of all, carefully inspect each mushroom. It just so happens that boletus attracts the attention of all kinds of worms and insects. Spoiled mushrooms are not suitable for cooking and eating; they should be immediately thrown into the trash.

There is mucus on the surface of mushroom caps that, like Velcro, attracts dirt. Therefore, you need to carefully scrape off this mucus with a knife and rinse each mushroom thoroughly.

Advice! To make it easier to clean the butter, use a knife, the blade of which must be periodically rinsed with chilled water.

There is a durable film on the inside. Don’t forget to remove it, otherwise the butter will turn out hard and its taste will be bitter, which obviously no one will like. Butter has a very interesting consistency and if you overcook them, they will turn into mush. For the same reason, it is not recommended to soak mushrooms of this variety in water.

Advice! During cooking, you can add salt, a little allspice and laurel leaves to the water.

The taste of sour cream harmonizes perfectly with boletus, and onions are generally an integral ingredient that emphasizes the amazing mushroom taste.

Dish of your day!

You can make a delicious complete dish or side dish from butter and potatoes. If the mushrooms are small in size, then they do not need to be boiled before further frying. An excellent addition to this treat would be sour cream and herbs.

On a note! Calculate the number of mushrooms based on the fact that during the heat treatment, fresh boletus decreases in volume by about five times.

Ingredients:

• fresh boletus – 1 kg;
• ground allspice, salt;
• green feather onions;
• sour cream - a couple of tablespoons;
• potatoes – 5-7 tubers;
• onion - one or two pieces.

Preparation:

1. You already know how to properly prepare butter for cooking. Try to prepare fresh mushrooms within the first 24 hours after collection.
2. Let's prepare the ingredients we need according to the list. In addition to green onions, potatoes with boletus can be supplemented with dill and parsley.
3. Immediately clean the butter, rinse and pre-boil for 5-7 minutes. Transfer the mushrooms to the frying pan, adding a little refined vegetable oil or butter.
4. While the butter is simmering over medium heat, peel the onion and cut into small cubes.
5. Peel the potato tubers, rinse, dry with a napkin and chop into strips.
6. Do not cover the pan yet. We need excess moisture to evaporate, and there will be a lot of it.
7. When there is practically no water left, add chopped onion to the butter. Mix everything well and simmer for two to three minutes.
8. Then add potatoes.
9. Mix all ingredients and fry over low heat. If necessary, add a little mushroom broth or filtered water.
10. When the potatoes are slightly browned, cover the frying pan with a lid and bring the dish to readiness.
11. A few minutes before the end of cooking, add a little salt and ground allspice.
12. Chop green onions and other greens. We send everything to the potatoes.
13. Stir the contents of the pan and let it sit a little longer in a sealed container.
14. Add sour cream with an average percentage of fat content to each serving plate. This fermented milk product perfectly emphasizes the taste of butter.

Source: https://whattimes.ru/skolko-varit-maslyata-pered-zharkoj-do-gotovnosti/

Cooking features

In any case, you must first prepare the mushrooms. The peculiarities of the fruit lie not only in the presence of specific mucus, but also in the bitter film on the cap, which should be removed before heat treatment. Not all forest fruits have it, for example, oyster mushrooms do not have it. After cleaning and removing the film, the oil must be washed under running water.

Attention! Spoiled or rotten mushrooms should be thrown away. It is not recommended to cook them - this can lead to poisoning, and in case of long-term storage, even death.

For boiling, use ordinary running water with the obligatory addition of salt. As a rule, put 2 tablespoons of the product per 1 liter of water. Boiling helps prepare a semi-finished product that can be used for freezing and subsequent frying.

The proportion of salt varies depending on taste preferences, but you can’t do without it. A fresh butter dish will first absorb salt, and then release it when defrosted.

Reference! If you plan to freeze mushrooms, salt them, or fry them, then it is best to wait until the excess water has drained after washing.

If you plan to eat the mushrooms immediately or make soup from them, then it is better to drain the first water 10 minutes after boiling. Then additional boiling of the fruit is no longer required.

For freezing or frying, it is recommended to boil the mushrooms for at least 15 minutes, and for further canning - about 20.

Interesting! If the boletus is left for 15 minutes in water with the addition of citric acid, it will not darken during boiling.

Depending on the purpose of further use, the butter is boiled until tender or simply boiled as a semi-finished product. For complete cooking, it is better to use a slow cooker. Such a device will quickly and without additional effort cook mushrooms in the “Stew” mode. This way you can use the fruits immediately or freeze them.

Important! When boiling until cooked, add spices, then the butter will be even tastier and the aroma richer.

Cooking frozen mushrooms

Before freezing boletus, they are often not boiled at all; it is enough to scald them with boiling water or keep them in hot water for 15 minutes. This is necessary to reduce the amount of product so that it all fits in the freezer.

On a note! It is more convenient for the housewife to place the mushrooms in portions in the freezer, this will make it easier to get the required amount. For this, it is more convenient to use disposable bags or storage containers.

If you need to use frozen raw mushrooms, you will have to boil them before cooking. This is necessary, since such fruits are frozen and have not undergone heat treatment. After freezing fresh cooked butter, they should be cooked for at least half an hour.

If the fruits are frozen in boiled form, then their further heat treatment is not required. Just take the required amount and put it in a frying pan, fry it with onions and simmer in sour cream. Do the same when preparing soup: simply put the butternuts in a pan along with the rest of the ingredients.

After freezing, the butter should thaw a little; for this you can use a microwave with a defrost function or defrost it under normal conditions. To marinate, mushrooms should also be pre-boiled in salted water.

Cooking recipes

For cooking, you need to stock up on raw, fresh, recently harvested mushrooms or frozen boletus (500-600 g), as well as olive or vegetable oil (at least 20 ml). These are the basic ingredients for all stir-fry recipes.

Classic recipe:

1. Wash the boletus well and cut into slices.
2. Heat up the frying pan.
3. Add the mushrooms, and after a couple of minutes the oil and fry for 10 minutes.

It is best to fry at maximum heat only for the first minutes. Then you can reduce the heat and simmer until everything is ready. We add mushrooms in portions; as soon as one is fried, a new one is immediately added. The finished dish should be salted to taste.

This is the simplest recipe, sometimes it is changed by adding potatoes, onions, sour cream and other ingredients. If other vegetables are added, the amount of oil will need to be doubled (up to 60-70 ml). The total frying time is about 10-15 minutes. At the end you can add a little butter for taste. The calorie content of this dish is low (up to 120-130 kcal per 100 grams). Extra calories come from butter, potatoes, sour cream and other ingredients.

Mushrooms also go well with cabbage, meat, especially chicken and pork, and zucchini. Fried boletus is well suited as a filling for pies or pizza, pies, pasta and any pasta. The butter dish can be used for canning and other homemade preparations for future use. Forest gifts can be stored for a very long time if all conservation conditions are maintained.

Fried potatoes with baby potatoes (video)

Here are some time-tested, affordable recipes for making fried butter.
You will need the following components:

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

The sequence of actions is as follows:

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

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

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

The cooking sequence is approximately the same:

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

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

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

The technology is as follows:

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

Butter with potatoes and white wine

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

https://www.youtube.com/watch?v=WHwSxoRryb0

Bon appetit!

Cooking recipes

For cooking, you need to stock up on raw, fresh, recently harvested mushrooms or frozen boletus (500-600 g), as well as olive or vegetable oil (at least 20 ml). These are the basic ingredients for all stir-fry recipes.

Classic recipe:

1. Wash the boletus well and cut into slices.
2. Heat up the frying pan.
3. Add the mushrooms, and after a couple of minutes the oil and fry for 10 minutes.

It is best to fry at maximum heat only for the first minutes. Then you can reduce the heat and simmer until everything is ready. We add mushrooms in portions; as soon as one is fried, a new one is immediately added. The finished dish should be salted to taste.

https://youtube.com/watch?v=71B2DIoPkPg%3F

This is the simplest recipe, sometimes it is changed by adding potatoes, onions, sour cream and other ingredients. If other vegetables are added, the amount of oil will need to be doubled (up to 60-70 ml). The total frying time is about 10-15 minutes. At the end you can add a little butter for taste. The calorie content of this dish is low (up to 120-130 kcal per 100 grams). Extra calories come from butter, potatoes, sour cream and other ingredients.

Mushrooms also go well with cabbage, meat, especially chicken and pork, and zucchini. Fried boletus is well suited as a filling for pies or pizza, pies, pasta and any pasta. The butter dish can be used for canning and other homemade preparations for future use. Forest gifts can be stored for a very long time if all conservation conditions are maintained.