Fried butter with potatoes. Recipe in the oven, slow cooker, in a frying pan with sour cream, cream

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Prepared by: Antares

09/18/2013 Cooking time: 30 min

If you are lucky enough to pick up fresh boletus in the forest, here is a recipe for fried boletus with potatoes, perhaps the simplest dish that can be prepared from these mushrooms. Tasty and simple.

A simple recipe for fried buttermilk with potatoes

How to fry delicious and quick butter with potatoes? For this you will need a simple recipe. Take:

• mushrooms 500 g;
• potatoes 1 kg;
• a couple of heads of onion;
• for frying vegetable oil;
• salt and pepper to taste.

Thoroughly clean fresh mushrooms, or rather their caps, from sticky skin and small debris. Wash, cut large ones into medium pieces, medium ones - in half.

Peel the onion and chop it into small or large pieces (as you prefer).

Heat the oil in a frying pan and fry the butter and onion in it until golden brown (about 10–15 minutes).

At the same time, peel the potatoes and cut them into thick slices.

Remove the fried boletus and onion from the frying pan and add the potatoes.

When the potatoes are almost done, return the mushrooms and onions. Mix well and simmer for a few more minutes until done.

Don’t forget that you need to salt the mushrooms at the very beginning, and the potatoes at the end. Add pepper to taste before simmering.

You can serve boletus with potatoes directly in the frying pan.

How to clean boletus

Cleaning oils occurs in a certain sequence:

1. Place the collected mushrooms on a towel to dry - they should be dry during cleaning.
2. Take a knife in one hand and a mushroom in the other. Using a knife, carefully remove the dark brown film from the cap.
3. Clean the stem from dirt and check for worms: discard mushrooms that have small holes on the stems or caps.
4. Using a knife, remove the white partition located under the cap.
5. Place the boletus in a colander and rinse thoroughly in plenty of warm water.

Before cleaning, oils are not washed - this will make the process much more difficult and cause a lot of inconvenience.

Roast with potatoes in pots

Fried potatoes with buttermilk produce a very interesting taste if you prepare them according to the following recipe. The dish itself is called roast butter and it requires the following ingredients:

• butter 250 g;
• potatoes 10 pcs.;
• onions 2 pcs.;
• sour cream 2 tbsp;
• butter for frying;
• a little salt.

Wash and process the mushrooms, chop if necessary. Peel the potatoes and onions, cut the first into large cubes, the second into half rings.

After the preparatory work, you can cook roast potatoes and butter. Melt a generous knob of butter in a frying pan and fry the butter for about 10 minutes. Don't forget to add salt at the beginning of cooking. Add the onion a little later. After another 10 minutes, add sour cream. When the sauce has cooked sufficiently, move on to the next step.

Place half the potatoes in clay pots, mushroom sauce with sour cream on top and more potatoes. Cover with lids. Now the dish needs to be cooked in the oven for another 30–35 minutes.

Dinner of fried buttermilk with sour cream and potatoes

To prepare an amazing dinner, you will need a recipe that will tell you how to cook potatoes with butter in a tasty and satisfying way. Required Products:

• 1 kg of potatoes;
• about 600 g butter;
• one large onion;
• one large carrot;
• sour cream 200 ml;
• oil for frying;
• spices to taste.

Peel the potatoes, wash them, cut them into pieces, pour boiling water over them, add salt and cook until tender.

While the potatoes are cooking, fry the mushrooms, not forgetting to add salt and season at the very beginning. They can be pre-boiled, or you can fry them fresh. It all depends on personal preferences and the time allotted for preparing the dish.

At the same time, peel and cut the carrots and onions into strips - into half rings. Add to mushrooms.

When both the butter and the vegetables become golden, add all the sour cream called for in the recipe. Continue cooking the butter with sour cream, covered, for another 10 minutes.

When the potatoes are cooked and the mushrooms in sour cream sauce arrive, we invite everyone to the table.

Should you cook butter before frying?

Fans of quiet hunting recommend not neglecting heat treatment and be sure to boil the butter before frying. And the point here is not at all about toadstools, but about the places where mushrooms grow.

Nearby may be:

• industrial enterprises;
• landfill sites;
• roadways.

Under such conditions, any mushroom absorbs a lot of harmful substances, and frying them will not eliminate them.

Reference! If further cooking is required in the future, do not cook the butter until tender.

After boiling, the fruits are easy to freeze. For pre-processing, you can use a slow cooker or a regular saucepan. Boiled butterdish shrinks in size, so a large amount of product will not take up much space in the freezer.

Butter fried with mashed potatoes in the oven

An unusual recipe suggests cooking fried boletus with mashed potatoes in the oven. Essentially, this dish is a potato and mushroom casserole with a delicious cheese crust. And you need to start preparing it with mashed potatoes. But first you need to get the following products:

• about a kilo of potatoes;
• 350 fresh mushrooms;
• a larger onion;
• ½ tbsp. sour cream;
• ¼ tbsp. cream;
• spices and seasonings are determined by taste;
• a lot of grated cheese.

Prepare regular mashed potatoes. Season it with butter.

After careful preparation, fry fresh mushrooms with onions in vegetable oil. As soon as they reach full readiness, add sour cream and cream. Salt and season.

You can immediately mix the mushrooms and puree, or you can lay out the casserole in layers. Most importantly, sprinkle generously with grated cheese on top.

Baking the dish happens quite quickly. Since all the ingredients are already completely prepared, you just need to wait until a beautiful crust appears (10-15 minutes).

Potato and mushroom casserole

An interesting version of a dish made from potatoes and butter is a casserole. To do this you need to use:

• potatoes – 1 kg;
• fresh boletus – 350 grams;
• large tsibul - 1 piece;
• sour cream - half a glass;
• cream - a quarter cup;
• hard cheese, salt, seasonings - to taste.

Cooking technology:

• We start by preparing mashed potatoes seasoned with butter.
• Then fry the washed and peeled boletus with chopped onions in a frying pan in sunflower oil. When they are ready, sour cream and cream are poured over them. Next add salt and seasonings.
• Now it's time to bake. There are two options here: either lay out the dish in layers, or mix it. But in any case, sprinkle grated cheese on top of it. And in this form we send the dish to the oven to bake. This will take no more than fifteen minutes.

Stew of potatoes and fried butter

By the way, if you have any leftover fried mushrooms, then following the original recipe you can prepare an amazing dish. Basic products you will need:

• kilo of potatoes;
• a pair of onions;
• approximately 200–300 g of already fried butter;
• 1 tbsp. flour;
• 150 g sour cream;
• 2 tbsp. tomato paste;
• spices to taste.

Peel the potatoes in large chunks and fry in vegetable oil until half cooked. Transfer to a large saucepan.

Peel the onion, cut into half rings, fry until caramel color in the same oil.

Add a spoonful of flour, stir quickly so that no lumps form.

Lay out the tomato and add a little water. Simmer covered for 5-7 minutes. Add sour cream, turn off after three minutes.

Now we will cook everything together. Place fried mushrooms in a saucepan with potatoes and pour in sour cream and tomato sauce.

We put it on medium gas, which we reduce after boiling. If there is not enough liquid in the saucepan, you can add a little boiled water or broth.

Simmer over low heat for 30–40 minutes.

With cream

In addition to sour cream, you can also add cream to potato dishes and butter. But you should choose the highest-fat dairy product and cook the ingredients separately to get a delicate, flavorful gravy.

Composition of ingredients

For the dish you need to take:

• fresh boletus – 570-600 g;
• onions, sweet peppers, carrots - 1 pc.;
• flour - 1 tbsp. l.;
• cream – 1 tbsp;
• potatoes - half a kilo;
• salt, spices.

It is optimal to use cream with more than 20% fat content.

Step-by-step cooking process

The cooking process includes several stages:

1. The first step is to peel the onion and cut it into thin half rings. This chopped vegetable should be placed first in a frying pan with heated oil and lightly fried. It is important to ensure that the onions do not burn, otherwise they can spoil the taste of the creamy sauce.
2. Next, add the peeled and washed boletus to the onion. You only need to cut them if you come across large mushrooms.
3. When all the liquid released from the butter has evaporated from the frying pan, you should add the remaining chopped vegetables to the frying pan. Carrots and bell peppers need to be chopped into small cubes, and then poured into a frying pan with the other ingredients. All together they will fry for another 6-7 minutes.
4. At the next stage, you need to pour flour into the frying pan and mix everything thoroughly. Next, pour in cold cream and repeat mixing. Over low heat, simmer the contents of the frying pan under a tightly closed lid for 6-7 minutes.
5. While the mushrooms are stewing in the sauce, you should start working on the potatoes. Each tuber must be peeled, cut into slices, sprinkled with salt and placed in a second frying pan with heated oil, frying until lightly browned.

When the contents of both frying pans are completely ready, the golden potato pieces should be mixed with a sauce of mushrooms, onions and cream.

How to serve a dish

The treat is served hot immediately after preparation. It is worth complementing it with an assortment of fresh bread.

Improvisation on the theme of fried butter and potatoes

On a day off, you can organize an impromptu celebration and serve potatoes prepared according to any recipe and separately fried with onions.

Actually, potatoes can be fried, boiled in pieces, mashed or baked at your discretion. But you’ll have to tinker with the oils. As usual, before cooking, mushrooms must be well processed and washed in running water. If they are small, then we will fry them whole; if they are large, then we should cut them.

Now you need to fill the oilers with cold water and bring to a boil. Boil, drain the water through a colander and add fresh water. Boil again and cook over low heat for about half an hour.

Heat a frying pan and fry boiled mushrooms with the addition of onions. If you also fried potatoes, then you need to mix them with mushrooms and simmer for a couple of minutes so that they are saturated with the mushroom spirit.

That's all. The main thing is to organize the presentation of the dish beautifully. For example, sprinkle fried boletus with fresh herbs, serve sour cream or tomato sauce separately, etc.

Forest and frozen

It is important to understand that wild boletus that grew in its natural environment will require more attention during the cooking process. They must be boiled, preferably twice, because boletus accumulates radioactive substances. Moreover, if the mushrooms grew close to the road, they could absorb exhaust gases.

Before frying such mushrooms, you also need to remove the outer skin from them. Yes, it turns out to be a slightly more labor-intensive process. However, the taste and aroma of real forest mushrooms, collected with your own hands, compensate for all the labor costs.

Quick recipe in a slow cooker

By the way, butternuts fried with potatoes can even be prepared in a slow cooker. And this recipe breaks all records in terms of speed of preparation and effort expended. All you need to do is fry the processed mushrooms in the “Frying” or “Baking” mode. Throw in chopped onion and potato wedges. Add salt, add pepper and cook in the same rhythm for about 10–15 minutes.

As you can see, preparing delicious dishes with butter and potatoes is not difficult. The main thing is to use wild imagination, a variety of cooking methods and not to forget about the proportions and compatibility of products.