How to cook boletus - 10 quick and tasty recipes

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:

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.
When the boletus has cooled, cut it into small pieces.
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.
Add butter to the pan and continue to fry over medium heat to evaporate all the liquid.
Add a piece of butter, season with pepper and salt.
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.

Preparation before cooking

Mushrooms must be carefully prepared before cooking. To do this, you should follow these rules:

Before cleaning, butternuts do not need to be pre-soaked, since they already contain enough moisture.
Shortly before processing, they should be placed on baking sheets or racks. When they dry a little, cleaning them will be much easier and more convenient. The optimal drying time is half an hour.

Preparing mushrooms

To begin with, remove dirt from the mushroom caps. At the same time, it is important to remove the oily film from them, otherwise the mushroom dish will subsequently taste bitter. But this is up to the hostess to decide.

Place the purified product in a saucepan with pre-filled water.

Cleaning oily

That's all, the preparatory stage is over. Now you can proceed directly to cooking.

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:

Sort the mushrooms, remove the brown film from the cap, boil in salted water for 15-20 minutes. then discard and crumble into pieces.
Heat the oil in a frying pan and add the diced onion. Fry until beautifully browned.
Put out the butter. Cook over moderate heat until all moisture has evaporated.
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.

Chef reviews

For cooks, boletus is an indispensable mushroom. With proper preparation and storage, they will retain all their beneficial properties and excellent taste.

But if you do not follow the rules for collection and consumption, then beneficial mushrooms will become very dangerous. Butter should not be consumed by children or people with impaired digestion.

Important! Since these mushrooms absorb, like a sponge, all pesticides and harmful microelements from the environment, they cannot be collected near roads.

As you can see, butterflies are very versatile mushrooms. You can use them to make salads and preparations for the winter, salads and soups - there are a large number of different dishes made from butter.

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.

Description

Mycologists divide all mushrooms into three types:

Tubular (their cap consists of small tubes).
Lamellar (the caps form the plates).
Marsupials (spores are kept in special storage facilities).

Boletus mushrooms are classified as the first type. The cap is a sponge formed by many small tubes. There are spores inside the tubes. The cap of a young mushroom has a semicircular shape with a ring at the edge. The old mushroom has an open cap, and the ring on the leg is barely noticeable. When you cut into a mushroom, its edges begin to turn slightly blue.

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:

Cut the prepared boletus as desired, it is better to leave small specimens whole, they look appetizing on the plate.
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.
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.
At the end of the boil, pour in vinegar, add chopped garlic cloves.
Place the mixture into jars and close the lids. Hide it in the refrigerator and be patient for a day.

Interesting Facts

The oil can was brought to Africa by missionaries along with pine trees infected with mycelium.
The indigenous population of Zambia do not eat boletus because they consider it poisonous.
In the past, healers in Rus' used these mushrooms to make medicine against gout.
The composition contains the compound phenylethylamine. This substance can make a person feel in love.
Several edible varieties are included in the Red Book.
A popular legend says: the first harvests appear when the pine tree blossoms, the second wave of harvests comes with the blossoming of the linden tree, and the third should be expected in August.
In Germany, the butter dish is called Butterpilz, literally – Butter Mushroom.
To prevent the mushrooms from darkening, cooks advise adding a couple of drops of vinegar or citric acid to the water during cooking.

Butternuts are tasty and healthy. They can be found in large numbers in European and Asian countries.

Species of the genus Maslyonok are divided into 2 groups according to a number of characteristic features:
The species included in it are characterized by the presence of warts on the stalk and the formation of mycorrhiza with pine trees or some other conifers, but not with larch. Most species of butterweed are confined to two-coniferous pines (Scots pine) or five-coniferous trees (elfin pine, Siberian cedar). This includes: yellow oiler, granular m., white m., cedar m., Siberian m., yellowish m.
Representatives of this group more or less deviate in appearance from typical boletus (group 1). Therefore, for one reason or another, they are often included in other genera. They are characterized by the absence of warts on the stalk. Thus, yellow-brown butterwort and goat grass form mycorrhiza with Scots pine. Their caps are dry in dry weather, but slimy in damp weather. They are missing a ring on the stem. The other 4 species of this group (larch butterfly, m. gray, m. red-red, m. remarkable) form mycorrhiza only with larch.

Butterflies do not have poisonous varieties, and therefore even beginners can collect them without fear.

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:

Clean the mushrooms from any debris and remove the brown skin from the caps. Rinse thoroughly. Cut large boletus into pieces.
Heat vegetable oil in a frying pan. Put out the butter. Fry over moderate heat until all the liquid evaporates.
Chop the onion into small cubes and add to the mushrooms. Continue cooking until the onions are browned.
At the same time, peel the potato tubers and cut into slices or circles.
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.
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.

Appearance and properties

The name of the mushroom fully justifies itself: the cap is slippery, has a hemispherical shape with a small tubercle in the middle. The cap is pale brown, the flesh of the mushroom has a yellow tint. Under the cap you can see the remains of a ring-shaped cover.

The leg has an even shape, resembling a cylinder. Height up to 12 cm, diameter - no more than 4 cm. The upper part of the leg is most often lighter than the lower.

The mushroom contains vitamins and amino acids necessary for the human body, which are easily absorbed by the body. Doctors recommend using it for gout and headaches. During the period of colds, oil can strengthens the immune system. The protein in the mushroom is similar in composition to meat protein, so it can perfectly replace it during fasting.

But you shouldn’t overuse mushrooms. They contain large amounts of chitin. This substance is practically not absorbed by the human body and can lead to gastrointestinal upset. For this reason, they are contraindicated in children under seven years of age. Mushrooms should not be consumed if you have ulcers, gastritis or other inflammatory processes in the gastrointestinal tract.

How to cook saffron milk caps: simple recipes for dishes with mushrooms

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:

Boil the potatoes in advance. Mash into a puree with a piece of butter.
Cut the onion into cubes, start frying by adding a couple of tablespoons of butter to the pan.
Then add the peeled and chopped boletus. Fry together for 15-20 minutes.
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.
Grease a heatproof dish. Make a bottom layer of mashed potatoes. Place butter on top.
Grate the cheese with coarse shavings and sprinkle the workpiece.
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:

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

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:

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.
Peel the potato tubers, chop into soup straws, and place in a saucepan.
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.
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.

False mushroom

The false oiler is a poisonous member of its genus. After consuming it, intestinal upset may occur. By itself, it tastes very unpleasant.

In order not to get poisoned, you need to pay attention to its appearance, because it is this that distinguishes a poisonous representative from an edible one.

Edible mushrooms have yellow and brown caps. The false one is dark purple.

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:

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.
Then peel and chop into small cubes.
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.
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.
Place the prepared ingredients in a salad bowl, season with olive oil and add salt. Stir and bring to the table.

Nutritional characteristics

Like most forest mushrooms, boletus mushrooms are 90% water. But this does not mean that they lack nutrients. On the contrary, they are rich in fiber, proteins, minerals, vitamins, and carbohydrates. Some believe that boletus mushrooms are even superior to porcini mushrooms in their beneficial properties.

An analysis of the proteins that make up butter has shown that they are almost identical to animal proteins. Mushrooms contain essential amino acids, but their quantity and composition vary depending on the age and soil in which they grew. Most proteins can be found in young mushrooms, more precisely in their caps, since the legs are less saturated with nutrients. It is also interesting that a kilogram of dried buttermilk contains almost three times more proteins than the same amount of beef or fish [3]. And although, according to nutritionists, the body absorbs mushroom proteins worse than meat proteins, properly prepared boletus is an excellent source of useful components.

Another important element of mushrooms is chitin (the same one that mollusk shells are made of). A high concentration of this substance is found in the stems of mushrooms, which makes them tougher than the caps. Because of this, some people refuse this part of the product, which is not always justified. Chitin is a type of plant fiber that, in addition to well-known benefits (quickly satisfies hunger, regulates the functioning of the digestive tract), absorbs and removes toxins and other harmful substances from the body.

If we talk about vitamins, boletus belongs to the record-holder products for the content of B vitamins. In terms of the concentration of these beneficial substances, they can compete with fish, liver, grains and butter. In addition to B-substances, boletus contains no less useful vitamins A and. And at the same time, they remain an extremely low-calorie product: 100 g of fresh buttermilk contains no more than 19 kcal [4].