Hi all! Marinated boletus is a real delicacy during the cold season. I especially like to eat them with fried potatoes, adding onions and herbs. It turns out to be simply delicious. But in order to enjoy them in the winter, we have to work a little in the summer.
First you need to go into the forest to collect them. Then process and marinate at home. In fact, this is not a difficult process at all. The most tedious thing here is to sort through them and peel off the “snotty” skin of the cap. Although sometimes you don’t have to do this either (there is a recipe in my collection that can help you avoid this procedure).
I myself don’t like going into the forest to pick mushrooms; they hide from me. And my husband is a real mushroom picker. Always comes with full baskets. There is enough for a fry, and for soup, and for pickles. By the way, if you are interested in how to pickle milk mushrooms for the winter, you can read here.
In the meantime, let's get back to our butter and learn how to marinate them so that they turn out incredibly tasty and crispy.
Marinated boletus with 9% vinegar
Butter, prepared for the winter with vinegar, is stored well and for a long time. Easy to prepare mushrooms will successfully complement your table as a snack at any time of the year.
Cooking time: 1 hour 20 minutes
Cooking time: 40 minutes
Servings – 3 cans
Ingredients:
- Butter – 1 kg.
- Water – 1 l.
- Sugar – 1 tbsp.
- Salt – 2 tsp.
- Bay leaf – 2 pcs.
- Black peppercorns – 4 pcs.
- Cumin – 1 tsp.
- Vinegar 9% – 3 tsp.
Cooking process:
Step 1. Soak the butter in cold water. We clean off any dirt and carefully remove the films from the caps using a sharp knife.
Step 2. Place mushrooms in water. We wait until it boils, then cook the mushrooms for 20 minutes. Drain the water and set the product aside for a while.
Step 3. In a liter of water, mix water with salt and sugar. Place on the fire and prepare the marinade. We also add all the spices to it: peppercorns, cumin and bay leaves. Boil the spicy liquid for a couple of minutes.
Step 4. Place the butter into the boiling marinade. Let the contents boil for 20 minutes, add vinegar, stir and remove from the stove.
Step 5. Pour the pickled mushrooms with vinegar into sterilized jars, close the lids and let cool. Ready!
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Marinated boletus without vinegar for the winter
Butter, prepared without vinegar, turns out to be more delicate in taste. These mushrooms are ideal to add to salads and other cold appetizers. Try a simple and quick recipe!
Cooking time: 50 minutes
Cooking time: 25 minutes
Servings – 3 cans
Ingredients:
- Butter - 1.5 kg.
- Water – 1 l.
- Sugar – 1 tbsp.
- Salt – 3 tsp.
- Vegetable oil – 1 tbsp.
- Black peppercorns – 4 pcs.
- Citric acid – 0.5 tsp.
Cooking process:
Step 1. We sort out the butter, rinse it under water and remove the film. Then cut the mushrooms into smaller cubes, immerse in water and boil until boiling.
Step 2. We wash the boiled mushrooms again, fill them with a liter of clean water and put them on the stove. At the beginning of cooking, add salt, sugar, pepper. As the contents boil, add a little citric acid and add vegetable oil. Next, cook for 25 minutes over low heat.
Step 3. Remove the hot mushrooms in the marinade from the stove and pour them into sterilized jars. We close the seamers with lids and send them for storage. Ready!
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Cooking features
Fried boletus requires knowledge of canning skills. Otherwise, there is a risk that the banks will “explode” and such a valuable product will be hopelessly damaged. Therefore, if you decide to screw on jars for the first time, it is better to find out in advance how to wash and sterilize them, as well as what to do after screwing on the lids.
Every cook has his own cooking secrets. Instead of butter, pork, beef fat or vegetable oil or good margarine are often used.
Not only ground pepper is used as spices, but also peppercorns, cinnamon, cloves and bay leaves. Vinegar is also chosen differently, but not less than 9%.
Korean recipes use not only garlic, but also coriander and other spice mixtures. The easiest way is to buy a ready-made package of seasonings for cooking Korean dishes than to try to achieve the desired taste yourself by adding different seasonings.
When frying boiled mushrooms, be sure to wait until all the moisture has evaporated. But you can start frying without cooking - it’s a matter of taste. It is believed that additional dirt comes out of the mushrooms during cooking. If the butter comes into the frying pan without preparation, then you need to fry it for longer than 35-45 minutes over low heat (under the lid). Salt and spices are traditionally added at the very end.
IMPORTANT! Fried boletus in jars is the best recipe for unexpected guests. All you have to do is open the canned food and quickly combine it with any side dish or add it to ready-made baking dough.
Marinated boletus without sterilization for the winter
Appetizing and aromatic boletus is easy to prepare for the winter without sterilization. Mushroom appetizer will delight you all year round. It is good served with hot dishes and can also be added to salads.
Cooking time: 1 hour
Cooking time: 30 minutes
Servings – 4 cans
Ingredients:
- Butter – 2 kg.
- Water – 2 l.
- Sugar – 1.5 tbsp.
- Salt – 1 tbsp.
- Bay leaf – 2 pcs.
- Black peppercorns – 4 pcs.
- Vinegar essence – 1 tbsp.
Cooking process:
Step 1. Carefully sort the mushrooms and remove the thin skin from the caps using a sharp knife. Cut large boletus into small pieces. We immediately send them into cold water. Place on the stove and bring to a boil.
Step 2. After boiling, change the water and put the pan on the stove again. Add sugar, salt and all spices. Boil for 30 minutes and add vinegar essence.
Step 3. Pour the pickled butter into clean, scalded jars. Close and leave at home until completely cool. After preparation, you can send it for storage. Ready!
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Step-by-step instruction
Before you start canning, the butter must be prepared.
You will also need to prepare jars and lids:
- they need to be sterilized and dried. You can do this in water, over steam or in the microwave;
- First clean the boletus from forest debris, cut off the lower part of the stem, remove the soil and remove the skin from the cap;
- then the mushrooms are washed in cold water.
Important! If you wash the oils first, then after that it will be difficult to clean them, they will become slippery and will jump out of your hands.
To remove specific mucus from the surface of mushrooms, you need to perform some steps:
- soak the mushrooms in salted water and rinse well;
- change the water and repeat the procedure twice;
- Rinse the boletus under running water, thoroughly rinsing each fungus.
Attention! If you come across a wormy oil can, it is better to throw it away completely, otherwise it will ruin the entire preservation.
Large boletus is cut into 2 or 4 parts, small ones are left whole. The preparation will look more beautiful if you roll the mushrooms according to size - large ones separately from small ones, add medium-sized fruits to any others.
How long should you cook butter to preserve for the winter?
Before canning, butter must be boiled. To do this, you need to boil water, salt it and put the mushrooms in it. They should be boiled for at least 15 minutes, but no more than half an hour.
Attention! It is better to choose a larger container (for convenience); add salt to taste, but not too much, so that the result is not over-salted canned food. As a rule, a tablespoon per 2 liters of water is enough.
Afterwards, place the mushrooms in a colander and let them drain. During cooking, foam forms, which must be removed using a slotted spoon.
Important! To avoid contamination of preserved food with botulism, it is recommended to boil mushrooms three times at intervals of 24 hours. Long-term sterilization or boiling of mushrooms after opening the can before use is also suitable.
Hot marinated butter
Hot marinating of butter is a simple and quick option for an appetizing winter preparation. You won't spend much time, and this mushroom appetizer will complement your family dinners all year round.
Cooking time: 1 hour 20 minutes
Cooking time: 40 minutes
Servings – 4 cans
Ingredients:
- Butter - 1.5 kg.
- Water – 2 l.
- Sugar – 1.5 tbsp.
- Salt – 1 tbsp.
- Bay leaf – 4 pcs.
- Black peppercorns – 8 pcs.
- Vinegar – 2 tbsp.
Cooking process:
Step 1. First, the mushrooms should be sorted and peeled from the film.
Step 2. Fill the cleaned butter with cold water, rinse thoroughly and place on an iron sieve.
Step 3. Immerse the mushrooms in clean water. Place the pan on the stove, bring to a boil and turn off.
Step 4. Place the mushrooms in a sieve again and rinse under cold water.
Step 5. Fill the mushrooms with two liters of new water and boil. Then add salt, sugar, spices, and vinegar. Continue cooking for 40 minutes over low heat.
Step 6. Immediately place the marinated butter into sterilized jars and close the lids. Done, you can send it for storage!
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Marinated boletus with citric acid
Citric acid is an excellent substitute for vinegar in winter preparations. Prepare delicious pickled boletus with the addition of acid, and you will get a more delicate-tasting product, which can be served either separately or as part of other cold appetizers.
Cooking time: 40 minutes
Cooking time: 20 minutes
Servings – 2 cans
Ingredients:
- Butter – 1 kg.
- Water – 1 l.
- Sugar – 1 tbsp.
- Salt – 1 tbsp.
- Bay leaf – 2 pcs.
- Black peppercorns – 2 pcs.
- Citric acid – 1 tsp.
Cooking process:
Step 1. First remove the skin on the caps of the butter. Then bring the mushrooms to a boil, and then rinse in cold water.
Step 2. Pour a liter of water into the pan, add mushrooms with sugar, salt, citric acid and spices. Cook for 15 minutes after boiling.
Step 3. Sterilize the jars in a way convenient for you. You can simply steam it over a pan of boiling water.
Step 4. Boil the lids. Let them and the jars cool.
Step 5. Pour the butter into a sterilized container.
Step 6. Close the jars with lids, turn them upside down and let cool.
Step 7. Done! Tender boletus marinated with citric acid is ready!
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Benefits and harms
Wonderful boletus has not only excellent taste, but also beneficial properties:
- 90% consist of water, the remaining 10% are minerals, fiber, protein compounds, carbohydrates, potassium salts, phosphorus and others;
- They are a low-calorie product, so those who are on a diet can safely eat them;
- they contain very important vitamins, polysaccharides and microelements;
- Butter protein is absorbed by the body by 85 percent;
- The resinous compounds contained in the boletus cap actively help the body get rid of uric acid.
Such tasty mushrooms can be harmful if you do not know that the stem contains a large amount of quinine, which slows down the digestion process and can cause poisoning. Therefore, you can safely throw away the buttery legs. Although if you prepare these delicious mushrooms correctly and eat them in moderation, there will be no harm, only benefits will remain.
Marinated boletus with onions
Onions always serve as an ideal complement to mushrooms and make the dish more piquant and original. Try preparing boletus with onion rings for the winter and serve the appetizer at any time of the year!
Cooking time: 50 minutes
Cooking time: 25 minutes
Servings – 2 cans
Ingredients:
- Butter – 1 kg.
- Water – 1 l.
- Onions – 1 pc.
- Sugar – 1 tbsp.
- Salt – 0.5 tbsp.
- Bay leaf – 2 pcs.
- Black peppercorns – 4 pcs.
- Citric acid – 1 tsp.
Cooking process:
Step 1. Clean the mushrooms from dirt, branches, and any oily film on the caps. Rinse thoroughly under water, then bring to a boil without salt and spices. We drain the water.
Step 2. Separately heat cold water, to which we add salt, sugar and other spices. After the marinade boils, add the mushrooms. Cook for 20-25 minutes.
Step 3. Peel the onion and cut into thin rings or half rings. Add the chopped vegetable along with citric acid 5 minutes before readiness.
Step 4. Pour the hot butter with onions in the marinade into sterilized jars. Cover with scalded lids and leave for storage. Ready!
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Other recipes
- With citric acid
For this option, prepare a marinade with citric acid, vinegar, salt and sugar - the rest follows the usual recipe. Citric acid is added to the marinade after it has been boiled and is completely ready. Remove it from the heat and only then add citric acid. Mix the marinade well until the crystals are completely dissolved and pour it over the mushrooms. With lemon it will be a little sour, and this is not for everyone.
- In a quick way under a nylon cover
To this option we add the zest of one lemon, dill umbrellas and garlic cloves. Pour the marinade over the boiled mushrooms, add vinegar to the jars and close with nylon lids; when the canned food has cooled, put it in the cold. Such mushrooms do not last long, perhaps because of the method of preparation, or perhaps because we love them very much and eat them well.
- In tomato sauce
This is a non-standard solution. Add vegetable oil and tomato paste to a simple marinade. It will turn out beautiful and taste unusual. Butterflies in such a marinade can be sterilized and rolled up for the winter, but we eat them right away. They go great with an evening meal and our guests love them.
- With carrots and onions
Carrots and onions are pre-blanched and added to the marinade along with mushrooms. I like this option because it is similar to a salad, it is a dish in itself. Carrots will add sweetness, onions will add spiciness and bitterness. We do not roll up such butter, boil it in the marinade for 10 minutes, cool and put it in the refrigerator.
- In oil
The butter is fried in vegetable oil and placed in jars, sprinkled with herbs and garlic. Spices, salt, sugar, water, vinegar are added to the remaining oil in the pan and mushrooms in jars are poured with this marinade. They can be rolled up for the winter, or they can be sealed and stored in the refrigerator. I really like this option, it’s softer, fattier, and tastier.
Marinated boletus with garlic
Butter for the winter marinated with garlic will easily become the highlight of your home table. Serve the dish as an appetizer for both family dinners and special occasion dinners. Relatives and guests will appreciate it!
Cooking time: 50 minutes
Cooking time: 20 minutes
Servings – 2 cans
Ingredients:
- Butter – 1 kg.
- Water – 1 l.
- Garlic – 1 pc.
- Sugar – 1 tbsp.
- Salt – 0.5 tbsp.
- Bay leaf – 2 pcs.
- Black peppercorns – 4 pcs.
- Vinegar – 2 tsp.
Cooking process:
Step 1. We sort and clean the mushrooms. Fill with water and boil for 3-5 minutes. Drain the water and rinse the butter again.
Step 2. Peel the garlic. Set some of the cloves aside for a while. Grind the rest and place in a liter of cold water. We also put sugar, salt and other spices here.
Step 3. Boil the marinade, then add the mushrooms, cook for another 15 minutes and remove from the heat. Add vinegar and stir.
Step 4. Pour the butter into clean jars and add the remaining garlic cloves to them. Fragrant pickled mushrooms are ready for the winter!
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Unpeeled pickled butter with skin
Butter marinated for the winter can be prepared without removing the skins. This will make the mushrooms more vibrant and original in taste. Serve this appetizer at your family dinners!
Cooking time: 1 hour
Cooking time: 20 minutes
Servings – 2 cans
Ingredients:
- Butter – 1 kg.
- Water – 1 l.
- Sugar – 1 tbsp.
- Salt – 0.5 tbsp.
- Bay leaf – 2 pcs.
- Black peppercorns – 4 pcs.
- Citric acid – 1 tsp.
Cooking process:
Step 1. Clean the mushrooms from dirt. There is no need to remove the skin from the caps. Fill the product with cold water, bring to a boil and turn off. Drain the boiling water and rinse the butter.
Step 2. Place the boiled mushrooms in a saucepan, add salt, sugar and citric acid.
Step 3. Pour water over the mushrooms and bring to a boil. Then add black peppercorns, bay leaves and continue cooking for another 20 minutes.
Step 4. Pour the marinated mushrooms into clean scalded jars, close and set aside for long-term storage. Ready!
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