Fried boletus: delicious recipes for cooking in a frying pan, how long to fry until done, photos, videos

Many people underestimate fried boletus, considering this dish simple and not worthy of attention. But it’s worth taking a closer look at these mushrooms, because they are a valuable food product that is easily absorbed by the body, contains vitamins B1, B6, C, as well as fiber, proteins, fats and carbohydrates. When fried, butterdish is very filling, so it can be served as an independent dish, but at the same time it goes well with a side dish. In addition, the calorie content of butter fried in vegetable oil is low, so this dish is suitable for people on a diet.

Important! The oil can contains a substance that will help relieve the painful condition of gout.

Is it possible to fry butter?

Butterfly is a universal mushroom that, in addition to other culinary and thermal treatments, can also be fried. But without knowing the nuances of the technology for preparing this dish, the result will be unappetizing. And instead of a delicious dish, you can end up with a shapeless mass that will be unpleasant to even look at.

Important! Not only knowledge of the frying process technology matters. Mushrooms should not be collected along busy highways or in close proximity to large industrial facilities. The oiler, like a sponge, absorbs harmful substances that can cause severe poisoning.

Are butternuts cleaned before cooking?

Fried boletus doing everything right!
We cannot give a definite answer to this question, but its cap absorbs salts of heavy metals and radiation. She is also constantly in forest debris. If you are not bothered by the possibility of squeaking in your mouth from sand or other forest waste, then you don’t have to clean it.

Are butternuts cleaned before cooking?

We cannot give you a definitive “YES” answer. We can only recommend doing this before frying or stewing. Therefore, to the question “is it necessary?” we will answer yes, and you decide for yourself.

The whole difficulty in processing before frying lies only in removing the skin from the surface of the cap.

How to properly fry boletus mushrooms

Finding the gifts of the forest is not difficult for an experienced mushroom picker, but not everyone knows how to properly prepare fried boletus mushrooms. The main problem is the secretion of a slippery specific juice by mushrooms. But if you carefully study the intricacies of the process, the problem can be avoided. Before cooking, you need to remove large debris, sort through the mushrooms and remove any wormy, rotten or overgrown mushrooms. Remove the skin from the rest using a small but sharp knife (its blade can be lightly rubbed with vegetable oil for convenience).

Important! You don’t need to remove the skin from young mushrooms, but simply wipe the cap with a clean and dry kitchen sponge.

Rinse the peeled mushrooms several times and pour salted water for 15-20 minutes to completely get rid of worms and beetles. After rinsing again under running water, cut large specimens into equal pieces, small ones can be cooked whole.

Secrets overheard from chefs:

In order for the mushrooms to have a presentable appearance after frying and retain their elasticity, they are laid out in small batches on a wide frying pan so that there is a small space between the pieces. This way the juice released will evaporate faster.
It is necessary to stir the pieces during frying, especially during the first 10 minutes.
The fire should be maximum for the first 10 minutes, then medium. The lid is not used during the cooking process.
Fry boletus mushrooms in a frying pan using only vegetable oil; if desired, butter can be added at the end of frying.
Salt should also be added at the end of frying.
You can add a little sugar to the pan during cooking. The sweet product will not affect the taste of the finished dish, but will give the mushrooms a pleasant golden color.

How long should you fry butter in a frying pan until done?

The oiler is a delicate product, so long-term heat treatment will negatively affect its quality. How long to fry butter in a frying pan depends on their pre-treatment.

How long to fry fresh butter in a frying pan

Prepared fresh mushrooms are placed in hot vegetable oil. Recommended roasting time is no more than 20 minutes.

How long to fry butter after cooking?

After preliminary boiling, place the butter in a colander to drain the water. Then put it in a frying pan and, after the liquid has evaporated, fry for another 5-7 minutes.

Butter mushrooms: how to process and prepare for frying?

The mushrooms got their name because of their cap, which is very oily and slippery to the touch. It is because of this feature that boletus caps are considered “dirty” mushrooms. There are always a lot of twigs, pine needles and other unnecessary “garbage” stuck on them.

Based on the above, we conclude that boletus needs processing and, moreover, thorough processing.
It is important to note the fact that mushrooms need to be processed in any case, regardless of what you are going to do with them next - fry, freeze, etc.
Moreover, boletus must be processed immediately after collection, since it cannot be stored for a long time when fresh.
First of all, if you are picking mushrooms in the forest, you need to inspect your basket for rotten and eaten specimens. Throw away such mushrooms immediately; they should not be eaten.
At home, look at the mushrooms again and if they are all intact and beautiful, then proceed to further processing.
Fill a bathtub or a large bowl or basin with water and put all the butter in it. Let the mushrooms sit for a while and soak, after which it will be much easier for you to peel them.
When all the debris is clear of the mushrooms, remove it and drain the dirty water. If you carried out similar manipulations in the bathtub, then before draining the water, be sure to remove all the leaves, needles, etc. from it.

Preparing butter for frying

Now rinse the mushrooms again in cold water. After this procedure, you can begin to clean the boletus.
Mushrooms are very easy and quick to clean. Remove the lower part of the mushroom stem and that same oily film. It is recommended to wear gloves when cleaning boletus mushrooms, since these mushrooms turn your hands a dark brown color.
Next, rinse the mushrooms again.
Now we fill the basin with water, salt it and put the butter in it again. This is necessary so that all the “residents” who may still remain inside the mushrooms are removed from there. Leave the mushrooms in the water for a couple of hours. Next, drain the water, rinse them and let the water drain completely.
Next, you need to boil the butter. It’s hard to say for sure how many times these mushrooms need to be boiled and how long it takes. Some people prefer to boil several times for 15 minutes. each (measuring the time after boiling), others are boiled once, but wait half an hour.
So, take water into a container and salt it, put butter in the liquid.
As soon as the water boils, time it for half an hour.
After the specified time has passed, turn off the gas, drain the water and place the mushrooms in a colander, wait until all the water has drained.
There is a little advice: if the mushrooms that you are going to cook are large and relatively old, then it is better to cut them into a couple of parts and boil several times for 15 minutes. every.
After this, the boletus is ready for further use. They can not only be fried, but also boiled, pickled, stewed, baked, etc.

How to fry boletus according to the classic recipe

The simplest recipe for frying butter mushrooms is the classic one. But, despite its simplicity, it is the one that is loved by many, as it allows you to feel the natural taste of the product. Required ingredients:

500-600 g butter;
vegetable oil;
salt to taste;
lovers of spicy dishes can use ground black pepper or a mixture of peppers.

Cooking method.

Remove the skin from dry mushrooms, clean the stems from dirt, rinse well, and dry.
Pour oil into a frying pan and put on fire.
Cut the mushrooms into manageable pieces and place in hot oil in one layer.
Fry over high heat until the juices evaporate, then turn the heat to medium.
At the end of frying, add salt (or ground pepper).

Important! Small portions will allow you to avoid the stewing effect and get a fried product.

Features of the type and useful properties

Representatives of the Maslenok genus grow in large groups in coniferous forests, as well as in open glades, sunny lawns, and sandy hills. In central Russia, this species is often found between young pine plantations. Its distinctive feature is a slimy, oily cap and a characteristic ring on a smooth stalk. The hat can be convex or flat, but the skin can be easily removed from it in either case.

Butter mushrooms are comparable in taste and nutritional value to porcini mushrooms. Their proteins are filled with valuable amino acids, which are not inferior in quality to meat. At the same time, it is the caps that have the highest nutritional value. These representatives of forest flora have a beneficial effect on the human body. They are recommended for gout and headaches.

How to fry frozen boletus

Frying frozen buttermilks will take longer, although there is no need to boil them. There are several nuances to consider:

If the mushrooms are properly frozen, are freely separated from one another and are not covered with a large amount of ice, there is no need to defrost them. In this case, you can put them in the pan frozen, but in a thin layer so that there is space between the pieces.
If freezing was not carried out according to the rules, and the product is a frozen lump, then preliminary defrosting will be required. It is advisable to carry it out in advance by transferring the mushrooms to the bottom shelf of the refrigerator; this can also be done at room temperature.

Important! A quick defrosting method involves immersing the frozen lump in cold water. But this method is used only as a last resort, since the product loses valuable nutrients that go into the water. And the quality of mushrooms after such express defrosting leaves much to be desired.

After defrosting, you can fry boletus mushrooms as described above. We should not forget that the product is laid out in a thin layer on the frying pan.

How and for how long should you cook boletus mushrooms before frying?

As mentioned earlier, there is no consensus on this issue. Different cookbooks, the Internet, and even the chefs themselves give different advice regarding this process. Generally speaking, your actions at the preparatory stage should be as follows:

Mushrooms are boiled in salt water
Place the already peeled boletus into a container with water.
After the water boils, set it aside for 15 minutes. and during this time cook the mushrooms
Next, drain the water and add new water, salt it again
Boil the butter one more time for 15-20 minutes.

Cooking mushrooms before frying

Next, drain the water and place the mushrooms in a colander to drain all the liquid.
After such procedures, the boletus is completely ready for further preparation.
Remember, the larger the mushroom, the older it is, the longer it needs to be boiled.

How to fry boletus mushrooms with buckwheat

An incredibly tasty dish that is prepared in several steps. The following ingredients will be required:

1 cup sorted buckwheat;
1.5-2 cups boiled butter;
1 medium onion;
1 medium carrot;
vegetable oil, salt, spices to taste.

You can properly prepare fried buttermilk with buckwheat as follows.

Prepare buckwheat porridge in the usual way (you can use pre-cooked mushroom broth);
While cooking, peel the onions and carrots. Cut the onion into half rings and carrots into strips. Fry until done.
Separately, fry the boiled mushrooms.
Combine vegetables and mushrooms, simmer for 1 minute, add salt and seasonings.

Now you can do it in two ways:

mix the prepared mixture with buckwheat, keep covered for another 1-2 minutes;
Place the prepared buckwheat on a plate, top with a mixture of vegetables and mushrooms.

Important! You can use frozen mushrooms to prepare this dish.

Useful tips for cooking butter

To make boletus dishes the most delicious, you need to follow simple recommendations:

Before adding frozen boletus to dishes, they must be cooked for five minutes;
To ensure the integrity of the fruit and preserve its beautiful appearance, be sure to add salt to the water intended for cooking;
to eliminate possible unpleasant aroma, mushrooms must be boiled;
To make the broth in the soup clear, before adding the butter, you need to add citric acid or pour in a little lemon juice.

Recipe for butter, fried with herbs and cheese

This most delicate dish will perhaps become a decoration for the holiday table. It is prepared from the following products:

500 g fresh butter;
200-250 g hard cheese;
1 medium onion or 2 small ones;
greens - dill, parsley, basil (a small bunch each);
refined vegetable oil.

The sequence of actions is as follows.

Prepare the mushrooms.
Peel the onion, chop finely, fry in vegetable oil until half cooked.
Add mushrooms to the onion, stir-fry for about 20 minutes, add salt.
3 minutes before the mushrooms are ready, add grated cheese, cover with a lid, and reduce heat to low. As soon as the cheese melts, the dish is ready.
Place on a plate, sprinkle with finely chopped herbs.

Important! If desired, greens can be added along with cheese. A piece of butter can make the taste of the finished dish even more delicate.

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 butter in a frying pan with rice, herbs and spices

Fried boletus can be deliciously prepared with rice and herbs, with the addition of spices. For this hearty dish you will need:

0.5 cups rice;
300 g butter (preferably fresh);
2 tbsp. l. butter;
2 cloves of garlic;
1 bunch of greens (you can take parsley);
salt, ground pepper (you can use white or a mixture), curry.

Cooking method.

Boil rice as usual.
While he is preparing to cut the butter, fry in butter for 5-7 minutes.
Then add chopped garlic and herbs.
At the end of frying, add salt and spices.
Add the mushroom mixture to the cooked rice and keep on the stove for a few minutes.

Processing rules

Already in the process of “quiet hunting”, it is recommended to begin the primary processing of the collected material, since a lot of debris and pine needles always accumulate on oily caps. If you carefully remove the film from the cap in the forest, it will be much easier to process the harvested forest crop at home.

After returning from the forest, you must immediately spread a newspaper (cloth) on the floor and pour the collected forest gifts onto it. First you need to carefully sort out the material, separating large and small fruits. After this, you should clean the boletus from the sticky film that covers their caps.

It is important to initially dry-process the brought mushrooms using a sponge or sharp knife. With the help of such a tool, they get rid of visible dirt and rotten areas. After this, the cleaned material must be placed in a deep container, scalded with boiling water and left in this state for several minutes.

Note!

The main thing is to thoroughly rinse the fruits to remove any remaining dirt and mucus. It is recommended to place wormy specimens in salt water for three hours and then rinse under running water.

Large mushrooms should be cut into pieces. At the next stage, it is recommended to boil for 25 minutes in salted water with the addition of citric acid. The material processed in this way is ready to be placed in a frying pan or in the freezer.

How to cook boletus fried with tomatoes and carrots

It is probably impossible to definitely classify this dish as fried, since the tomatoes release a lot of juice. First, the butter is prepared according to the classic recipe. In another frying pan, fry onions and carrots, cut into strips or thin half rings. When the vegetables are ready, add tomatoes, from which you must first remove the skin. Then the mushrooms and vegetable mixture are combined and fried together for another 2-3 minutes. Salt, spices - to taste.

Important! For this dish, you need to choose meaty varieties of tomatoes that do not release a lot of juice. And in winter, tomatoes can be replaced with tomato paste.

How to freeze boletus?

For freezing, choose the densest mushrooms. Small boletus can be left whole, large ones should be cut. Whatever way you decide to freeze them (boiled or fried), dry them before placing them in a freezer bag. Packaged mushrooms can be placed in the freezer.

Frozen mushrooms cannot be stored for longer than 1 year!

Since harmful microorganisms can quickly begin to multiply in defrosted mushrooms, they should be cooked immediately after defrosting. To ensure that the butter does not lose its taste and nutritional properties, it should be defrosted naturally.

How to deliciously fry boletus in a frying pan with broccoli and egg

Broccoli with egg is a classic combination. But if you add a butter dish to this pairing, then this dish will sparkle with new flavors. To prepare this recipe you will need:

400 g broccoli;
300 g butter;
2-3 eggs;
vegetable oil, butter;
salt pepper.

The first step is to separate the broccoli into florets and boil them. 6-7 minutes after boiling, the cabbage is ready. In order for it to retain its bright color and crispy texture, the finished inflorescences are dipped in cold water. Then start frying the mushrooms. When they are ready, add broccoli, salt, pepper, and stir. Add butter, lightly fry the mixture, and beat in the eggs (you can mix them with a whisk before doing this). Cook covered over medium heat until the eggs are cooked.

Cleaning methods

Most often, mushrooms collected in the forest are peeled using only a sharp knife. This is a rather labor-intensive and lengthy process that requires a lot of skill and patience.

However, among the people there is more than one home method that allows you to significantly reduce the effort required for cleaning. To do this, you only need a few additional items that can be found in almost any kitchen.

Did you know? In England and Germany, boletus mushrooms are considered poisonous mushrooms, so they are not used in cooking.

Boiling water and steam

The quickest and easiest way to clean mushrooms is by short-term heat treatment, the so-called blanching. This allows you to soften and exfoliate the outer skin, making it possible to remove the skin with one hand in the future. Often, during treatment with boiling water or steam, the peel itself bursts and separates from the fruiting body, after which it is enough to wipe the mushrooms with a napkin.

To carry out the procedure correctly, just dip the butter in boiling water or hold it in a colander over a actively boiling water bath. The procedure should be carried out for no more than 30 seconds, otherwise the pulp will lose its elasticity and during subsequent processing will turn into a monotonous mass.

Did you know? Tropical forms of butterfly are real predators. Together with mucus, they secrete a specific substance that is capable of dissolving adhered insects to a homogeneous mass (after which the secretion is absorbed through the outer integument).

Using vegetable oil

If you want to clean boletus without any risk of damaging the pulp, you can use an equally effective method using vegetable oil. The product allows you to significantly reduce the sticky properties of fungal mucus, which is often the main difficulty in cleaning it.

The method is quite simple; all you need to do is lubricate the mushrooms and a peeling knife with any vegetable oil. In its absence, you can also use old waste oily product after frying or deep-frying. During cleaning, it is recommended to regularly moisten the fruit body and blade, which increases the cleaning efficiency significantly.

Recipe for fried butternut squash with bacon and cheese

A tasty and satisfying dish that can be served as an appetizer or as a side dish. To prepare it you will need:

0.5 kg butter;
150 g bacon;
1 medium onion;
2 tablespoons of grated hard cheese;
1-2 cloves of garlic;
1 bunch of parsley or dill.

Cooking method.

Cut the bacon into small pieces and fry in a frying pan.
When a little fat has rendered, add the onion, cut into half rings, and fry until it turns golden.
Separately, fry the butter until cooked.
Combine mushrooms with bacon, salt and pepper, squeeze out garlic, fry everything together for 3 minutes.
Place the finished dish on a plate, sprinkle finely chopped herbs and cheese on top.

Fried boletus with sour cream - photo recipe step by step

A quick recipe, tested more than a dozen times. Its peculiarity is that the mushrooms are not pre-boiled. They are fried raw, so they retain all the vitamins. This dish is not inferior to meat, and sometimes flies off the table even faster.

Butterflies must be carefully checked for the presence of wormholes. If there are small holes inside, it is better to throw away the oil can, no matter how beautiful it may seem.

Your rating: ( 4 ratings, average: 5.00 out of 5)
Cooking time: 30 minutes

Quantity: 2 servings

Delicious boletus fried with eggplant, cabbage and garlic

An interesting recipe - butter in a frying pan, fried with vegetables. Required ingredients:

1 kg butter (can be frozen);
230 g eggplant;
200 g white cabbage;
60 g each of bell pepper and purple onion;
150 g carrots;
2 cloves of garlic;
a bunch of parsley;
sunflower oil, salt, pepper.

How to cook.

Peel the butter, boil for 20 minutes, cool, cut into pieces. Then fry in vegetable oil for about 15 minutes.
Add diced carrots, eggplant and peppers, onion half rings and shredded cabbage to the mushrooms.
With constant stirring, fry the mixture for 10 minutes, add salt and spices.
Cover the pan with a lid and cook until the vegetables are completely cooked.
At the end, add chopped garlic and parsley, remove from heat and let simmer for 10 minutes.

Fried boletus mushrooms: delicious recipes for the winter

Fried boletus for the winter sounds strange, doesn’t it? However, this is actually a very tasty snack. Such mushrooms can be eaten as an independent dish or used to prepare more complex dishes.

We will need:

Mushrooms – 1.5 kg
Onion – 2 pcs.
Vegetable oil – 5 tbsp.
Pepper, salt - at your discretion

Frying for the winter
Next, follow these instructions:

Mushrooms for a winter snack need to be properly prepared. We clean and wash the butter
Place the mushrooms in a container with water; the liquid should cover them. For 1.5 kg of mushrooms we need 2.5 tbsp. l. salt and half tsp. citric acid. Add salt and acid to the water and put the pan on gas. We wait until the liquid boils and time it for 25 minutes.
After the specified time has passed, drain the mushrooms in a colander and let the water drain
If the boletus is large, you can cut each mushroom in half or into 4 parts
Pour oil into the frying pan and add mushrooms. Fry for about 15 minutes.
We clean the onions and cut them into half rings. After the specified time, we send them to the mushrooms and cook the ingredients for another 5 minutes.
Next, season the contents of the pan with spices and salt and cook for a couple more minutes. After this, turn off the gas under the frying pan and wait for the butter to cool down
At this time, prepare containers for storing snacks. These can be food containers or regular 0.5 liter jars
We put the mushrooms in containers, close them with lids and send them for storage. Cans can be placed in the refrigerator, on the balcony, containers can even be stored in the freezer

The following recipe is no less tasty:

Mushrooms – 1.5 kg
Onion – 2 pcs.
Sweet pepper – 2 pcs.
Vegetable oil – 3 tbsp.
Citric acid – ¼ tsp.
Salt, pepper, oregano - at your discretion

Prepare for the winter
in this way:

We clean the butter, wash and boil it, dry it
Pour oil into the frying pan and add mushrooms. Fry them for 15 minutes.
Peel the onions and chop into half rings
Wash the pepper, remove the core and also cut into half rings
After the specified time, add the onions and peppers to the frying pan and fry the ingredients for another 5 minutes.
Next, season the contents of the container with spices, acid and salt. Cook for a couple more minutes.
Turn off the gas under the frying pan and wait for the cooked food to cool down.
Next, put the appetizer in the prepared container, and also put the oil in jars. We close the jars with lids and store them in a cool place.

How to fry fresh boletus with breadcrumbs

Another secret that gives fried butterfly a crispy crust is breadcrumbs. But before the mushrooms are breaded, they are dipped in batter, which is prepared from the following products:

eggs – 2 pcs.;
milk – 100 ml;
flour – 50 g.

Mix all ingredients well and add salt. Dip the butter dish into the batter and then into the breadcrumbs. Fry in plenty of vegetable oil until golden brown.

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.

Is it possible to clean boletus the next day?

It is possible, but only if the boletus is to be dried for the winter. It is better to dry the oil before cleaning rather than soaking it. This will make it easier to remove the slimy skin from their caps. These mushrooms will stand freely even for a day, but it’s better not to leave them in the basket, and also not to pour them in a heap.

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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.

Features of storing workpieces

If you need to make preparations from fried butter and then serve the finished dish on the table within a few minutes, then you should first fry the mushrooms and store them in the refrigerator. In addition, many housewives make fried mushroom preparations for the winter, rolling the prepared harvest into sterilized jars and pouring oil. It's very convenient, and most importantly, delicious. The tradition of freezing mushrooms does not lose its relevance; the main thing is to know how to do it correctly.

Autumn is that valuable time when mushrooms cease to be a delicacy. This is a great opportunity to diversify the family table with delicious mushroom dishes, as well as to prepare butter for the long winter.