We offer simple recipes for salads with boletus, which can be used at any time: for every day and on holidays. These appetizers are sure to be a hit on your table. In addition, in terms of protein content, fruiting bodies are an excellent substitute for meat. Butter in salads can be used fried, pickled and boiled.
Delicious snack recipes
Salads with boletus will be a good addition to the holiday table and will definitely please all guests. Be sure to try cooking them.
Salad with fried butter and bell pepper
It is prepared very quickly and is suitable for all occasions: for everyday life and for birthday celebrations. The combination of butter and sweet pepper will pleasantly surprise you.
To prepare a salad with boletus and tomatoes, take:
- 2 pcs. bell pepper;
- 3 tomatoes;
- 400 g butter;
- 2 onions;
- 4 cloves of garlic;
- balsamic vinegar;
- vegetable oil;
- salt, pepper to taste.
- The onion is peeled and cut into half rings. In a frying pan heated with oil, fry the vegetable until caramel color over high heat.
- At this time, the boletus is washed, peeled and cut. Add to onion.
- Grind the bell pepper into strips and chop the garlic, and also add it to the frying pan.
- Tomatoes are doused with boiling water, peeled, cut and fried with other products.
- Salt and pepper the salad, simmer a little more, then pour in balsamic vinegar (you can use soy sauce instead).
- Place the finished dish on a plate.
Salad with pickled mushrooms and walnuts
Simple and tasty recipes with boletus contain another way of preparing salad, but with pickled forest products. Can be used as an independent dish or as an addition to porridge.
Required ingredients:
- 500 g pickled butter;
- 200 g walnuts;
- vegetable oil;
- green onions, dill;
- salt, pepper to taste.
Salad preparation process:
- Place the pickled boletus on a plate (if they are large, you need to cut them first).
- Chop the greens and add them to the salad bowl with the mushrooms.
- Walnuts are crushed. You can do this in a blender or mortar, or use a bag and a rolling pin if you have nothing else at hand. Crushed nuts are added to the salad.
- The ingredients are seasoned with vegetable oil, salt and pepper.
Important! To make the dish sparkle with new flavor notes, use nuts pre-fried in a dry frying pan.
Salad recipe: preparing for the winter
Preserving for the winter is very convenient: you just need to spend one day on preparation, and the preparations will delight the whole family until the next mushroom season.
For the recipe prepare:
- boiled butter - 1 kg;
- 4 kg cabbage;
- 2 kg carrots;
- 600 ml vegetable oil;
- 300 g tomato paste;
- 200 ml vinegar;
- 400 ml water;
- 12 tsp. salt;
- 10 tsp. Sahara;
- bay leaf, black peppercorns to taste.
- The cabbage is peeled from the top leaves and finely chopped.
- Grate the carrots on a fine grater.
- The onion is peeled and cut into cubes.
- Pre-cleaned boletus is boiled for 30 minutes. When calculating the amount of mushrooms, keep in mind that they are boiled and their mass decreases. After cooking, the butter is finely chopped.
- Combine all ingredients in a large saucepan and mix well. The workpiece is cooked for 40 minutes. over medium heat, stirring occasionally.
- The jars are sterilized in advance and filled with ready-made salad. This must be done carefully so that bacteria do not enter, otherwise the workpiece will not be stored. Filled jars are screwed with sterilized lids.
- The hot pieces are wrapped in a warm blanket until they cool completely (it is best to leave them overnight). The jars can then be taken to the basement or any other cool storage place.
Salad with chicken and boiled butter
Another recipe that is definitely worth trying. This is a layered mushroom glade salad with boletus, which is prepared very simply from the available ingredients:
- 300 grams of butter;
- Korean carrots;
- 3-4 pcs. potatoes;
- 200 grams of smoked chicken fillet;
- 2 eggs;
- 100 grams of cheese;
- mayonnaise;
- greenery.
How to prepare salad with butter and chicken:
- Potatoes, eggs and boletus are boiled in salted water in advance.
- First place the mushrooms in a deep bowl at the bottom.
- Lay a layer of greenery on top.
- Grate the boiled potatoes on a coarse grater and add the next layer.
- At this stage, grease each layer with mayonnaise.
- Lay out Korean carrots.
- The chicken is chopped and added to the salad.
- The cheese is grated on a coarse grater and sprinkled on top.
- Mayonnaise is again distributed as the last layer.
- Place the dish in the refrigerator for an hour.
- After this, it is taken out and turned over.
Interesting! Since the first layer was boletus, they end up on top and the upside-down salad looks like a mushroom meadow.
Boiled butter salad with chicken hearts and pineapple
This dish is different from others, it is not banal, it has an exquisite taste and aroma. Salad ingredients:
- 400 grams of butter;
- 400 g chicken hearts;
- 2 onions;
- butter;
- 200 grams of cheese;
- can of canned corn;
- 4 eggs;
- 300 grams of canned pineapple;
- mayonnaise;
- salt, pepper to taste.
- Peel and finely chop the butter and onion, place in a heated frying pan to simmer in butter for about 15 minutes. Salt and pepper.
- The hearts are cut and cooked until tender in salted water. Then lay them out to dry on paper towels.
- Eggs are hard boiled and cut into cubes.
- Drain liquid from canned pineapples and chop.
- The cheese is grated on a coarse grater.
- The products are laid out in layers in a deep plate, each of which is coated with mayonnaise.
- The first layer is mushrooms and onions.
- Hearts come second, followed by pineapples and corn.
- The next layer is chopped eggs.
- Sprinkle cheese on top.
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.
Source
Tips from experienced chefs
To make your seaming truly successful, tasty and make you happy in winter, you should listen to the recommendations of the chefs:
- Never wash oilers before peeling off the skin on the cap. Wet mushrooms are less susceptible to the cleaning process, slip out of your hands and actively absorb water. Such a product then reluctantly absorbs the marinade and ultimately turns out tasteless.
- Follow the recipe strictly, observing all proportions of ingredients. Due to a lack of vinegar or citric acid, the entire seaming may spoil.
- The most common method of preserving mushrooms is often accompanied by sterilization of the jars along with the contents. If this is indicated in the recipe, do not neglect this process and be sure to sterilize the jars. It will protect you from botulism.
If you come from the forest with a good harvest of boletus, prepare them for the winter according to the suggested recipes. All of them have been tested experimentally and will help you preserve the aroma and taste of autumn forest gifts for a long time. Take a jar of delicious treats from the pantry, place the mushrooms on a plate, and pour aromatic oil over them. On top you can put onion rings or finely chopped green leeks. Garlic pressed through a press is perfect for an appetizer. Sprinkle lemon juice or vinegar over your treat and enjoy!
Salad with pickled butter and walnuts
There are many recipes for salads with pickled boletus, and they all have an extraordinary taste and aroma. The next snack option is very simple and will help a novice housewife add variety to the holiday table. Salad with pickled boletus can be combined with any side dish of vegetables, legumes or meat, and can also be an independent snack. These mushrooms will add a piquant taste to any dish.
A recipe with a step-by-step photo of a salad with pickled boletus will describe each stage of preparation in an accessible manner.
- marinated boletus – 500 g;
- walnut kernels – 200 g;
- olive oil – 5 tbsp. l.;
- green onions – 10 sprigs;
- dill greens – 1 bunch;
- salt;
- ground black pepper.
Place the pickled boletus in a sieve and rinse under running cold water.
If the mushrooms are large, cut them into pieces and put them in a salad bowl.
Wash the green onions and dill, place on a paper towel to drain all the liquid.
Chop the onion and dill and add to the mushrooms.
Crush the peeled walnut kernels in a mortar and sprinkle over the mushrooms.
Salt the salad, add ground pepper and season with olive oil.
Gently stir with a wooden or plastic spatula and serve.
This salad with pickled boletus will surprise your family with its pleasant taste. Be sure to prepare it for the holiday table - your guests will be amazed by such pleasure.
Selection and preparation of ingredients
Marinated mushrooms can be consumed as an independent snack, since they have been cooked and absorbed the taste of various spices from the marinade.
Important! To clean fresh boletus from worms, they are soaked in lightly salted water for 3 hours.
When adding canned mushrooms to a salad, they need to be prepared:
- for an aesthetically pleasing finished dish, it is better to choose whole mushrooms or small halves;
- before using fruiting bodies for salad, they must be separated from the marinade and then washed in cold water;
- There is no need to add additional salt, pepper or oil to the marinated mushrooms.
Butterfly pulp contains a lot of phenylethylamine, which is called the hormone of falling in love.
Butter recipes, 30 recipes, photo recipes / cook.ru
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.
Butter salad recipe: preparation with mushrooms for the winter
We suggest you try making a recipe for salad with butter for the winter. Cooking this dish with the addition of tomato paste will provide your family with hearty hot meals in winter. To do this, you can grind the tomatoes yourself (removing seeds and seeds), or buy ready-made paste at any store.
- boletus – 1 kg;
- sweet pepper – 1 kg;
- carrots – 1 kg;
- onion – 500 g;
- tomato paste – 3 tbsp;
- vegetable oil – 300 ml;
- vinegar – 70 ml;
- salt - to taste;
- garlic – 3 cloves;
- ground black pepper – 0.5 tsp;
- cloves and allspice - 3 pcs.
Boil the mushrooms in water for 25-30 minutes, drain the water, let cool and cut into small pieces.
Peel the carrots, boil until half cooked, cool and cut into thin slices.
Remove seeds from pepper and cut into noodles.
Cut the onion into half rings, combine with pepper and fry in a frying pan until golden brown.
Useful tips
Simple recommendations will help make the salad much tastier:
- Mayonnaise, Greek yogurt and sour cream are interchangeable. Thanks to this, any recipe can be made more satisfying or dietary.
- Puff salad is always infused in the refrigerator for at least half an hour. Each layer should be well soaked, so the dish will better hold its shape.
- Dry porcini mushrooms must first be soaked in water for several hours.
- The volume of the proposed components in salads can be increased or decreased according to your own preferences.
Porcini mushrooms are a heavy food for the body, so you should not abuse them. It is also prohibited to give cooked foods to children under 3 years of age.
Salad with butter
I wash the butter with running water, then boil it again. I leave it in a colander for a few minutes to drain off excess liquid.
If the butter is large, I cut it into several pieces. I leave the small ones unchanged.
Wash the green onions, dry them and chop them finely.
I peel the cucumbers and cut them into strips.
Add pepper and salt (if necessary). Mix well.
I put it in the refrigerator for thirty minutes so that the salad with boletus is well cooled.
Have a pleasant taste experience!
Natalya, author of the blog “Healthy Cooking” was with you.
What to cook from pickled butter
You can make many delicious salads from pickled mushrooms. These can be both everyday dishes and dishes for a festive feast. Today I will share recipes for four such salads with you. They are simple and quick to prepare. Be sure to try it - you won't regret it. And then write down what you liked best. And send the link to your friends on social networks - they need to improve their culinary skills.
Prepare a salad with chicken, cheese and pickled butter
The recipe for this dish is:
- 0.5 kilos of chicken fillet;
- 300 g hard cheese;
- 400 g pickled mushrooms;
- homemade mayonnaise;
- salt;
- water;
- freshly ground black pepper;
- parsley.
We wash the chicken, immerse it in boiling water and set to cook over medium heat. Bring the liquid to a boil and add some salt. Then continue cooking for another 20 minutes. Then remove the fillet from the water and cool it. Next, the meat needs to be cut into strips.
Grate the cheese on a coarse grater. Wash the greens, dry and finely chop. Place the marinated mushrooms in a colander and let the excess liquid drain.
Mix chicken with cheese, butter and parsley. Season the salad with mayonnaise. Season the mixture and add more salt if you find it necessary. Mix the ingredients well and everything is ready.
Salad with marinated butter and ham
To prepare this dish, you will need:
- a jar of pickled mushrooms;
- 300 g ham;
- 3 medium sized potatoes;
- 3 eggs;
- green onions;
- homemade mayonnaise.
We will lay out the ingredients in layers. Therefore, the salad will turn out not only tasty, but also beautiful. It can become a decoration for a festive feast.
Place the butter in a colander and let the marinade in which they are contained drain off. Then we lay out the mushrooms in the first layer. Wash the green onions and chop them. And then we put it on the butter - this is the second layer of salad.
We cut the ham as you want, put it on top of the green onions, and then spread it with mayonnaise. Boil the potatoes in their skins. Cool it, peel it and cut it into cubes. This will be the fourth layer of salad, which should also be lightly greased with mayonnaise on top.
Boil the eggs hard, cool and peel them. Then chop into cubes. And lay out the fifth layer of salad. Place the food in the refrigerator for an hour. And then we take it out and turn it over onto another plate. It turns out that our topmost layer will be butter. And we serve this deliciousness on the table.
How to cook buckwheat with meat and mushrooms:
- First, the boletus is cleaned of forest debris and washed under running water, then the oily sticky skin is removed from them and cooked over medium heat for 15-20 minutes in salted water.
- Chicken fillet is cut into small cubes and stewed in a deep frying pan with a volume of at least 3 - 4 liters with plenty of water for 15 - 20 minutes.
- When the boletus is cooked, chop two medium-sized onions and place the mushrooms in a colander on a heated frying pan. Mix everything, not forgetting to add salt to the desired taste, fry over medium heat for about 15 minutes.
- In the meantime, we sort out the buckwheat and rinse it, then pour it into a deep frying pan, where the chicken is stewed and, stirring occasionally, bring the buckwheat to readiness.
- After about 15 - 20 minutes, when the buckwheat begins to boil, you need to add the garlic, passed through a press, and put the fried butternuts and onions there. Add a mixture of ground peppers and mix everything thoroughly. Over low heat, with the lid closed, cook the dish until cooked within 10 - 15 minutes. After the fire is turned off, it would be a good idea to cover the container with the finished porridge with a thick towel and let it simmer for another 15 to 20 minutes before serving.
