Butterfly is a fairly common edible mushroom. Prefers a moderately cold climate. We have another wave of harvesting forest gifts. Earlier, I already introduced you to the hot method of salting milk mushrooms. Today I offer options for pickling butter for the winter.
During the summer period they can bear fruit up to 5-8 times. On hot days, the crop is usually quickly attacked by insects. It takes some effort to find a fresh, undamaged copy. I love autumn harvest. Insect activity is reduced during this period. The copies are all as chosen. Fresh, clean. We use them fried, salted, and pickled.
Their processing has a number of features. They belong to the Mokrukhov family. The name itself speaks for itself. All representatives, and there are more than 50 species, have a cap covered with oily skin that is slippery to the touch. Which is customary to clean. But underneath it there is the most delicate, juicy pulp of a yellowish-lemon color. The tubular layer of young representatives is also yellow.
Delicious, low calorie. The protein contained in them is 86% absorbed by the body. But still, you should observe moderation in food so as not to upset your stomach and harm your health.
The most delicious recipe for the winter
Have you ever marinated mushrooms with onions and garlic? The appetizer turns out incredibly appetizing, perhaps the most delicious. Having opened such a jar, you can immediately serve it on the table. Just add a few drops of olive oil. All the necessary spices and seasonings are already included.
What to prepare:
- 2.5 kg butter;
- 2-3 heads of onion;
- 2-4 cloves of garlic.
For marinade per 1 liter of water:
- 1 clove bud;
- 2 bay leaves;
- 1 g ground cinnamon;
- 5 black peppercorns;
- 5 peas of allspice;
- 4 tbsp. l. 9% vinegar;
- 1 tbsp. l salt;
- 2 tbsp. l. Sahara.
How we will cook:
We clean trophies from forest debris. Remove the sticky skin from the caps. Now we rinse the clean white hats with water. Transfer to a saucepan. We cut large specimens into several parts. Fill with water.
To prevent the pulp from darkening during cooking, add a little salt and citric acid.
We wait for it to boil, boil them for 15-20 minutes until they begin to sink to the bottom. At the same time, do not forget to remove the foam. Place the boiled mushrooms in a colander and rinse thoroughly with water.
Let's prepare the onions and garlic. We will peel and cut the vegetables. Onion - in half rings, and garlic in halves.
Now you can cook the marinade. Pour water into the pan. Add the salt and sugar indicated in the ingredients. Place on the fire and bring to a boil. Add spices and spices (bay leaf, cloves, pepper, cinnamon, onion, garlic) to a boiling solution.
Bring the marinade to a boil. We put mushrooms into it. From the moment they boil, cook in the marinade for another 20-25 minutes, over low heat. If foam forms, it means they haven’t cooked yet - remove it. Stirring the brew periodically, wait until the caps and stems begin to settle to the bottom. This is a clear sign that it's time to add vinegar.
After adding vinegar, mix everything thoroughly. We put the gifts of the forest into sterilized jars and close them with iron lids.
Preparation and cooking time: oil before marinating
The fruits collected in the forest must be carefully sorted again at home. After this, the mushrooms need to be cleaned. In order to remove the slippery film from the surface of the cap, you need to grab it with the edge of the knife blade and pull it towards you. There is no point in washing the fruits before cleaning, since most of the debris will be removed with the skin.
First of all, before pickling, the fruit parts are sorted according to size. This is due to the fact that larger sizes require more cooking time. You can cook them whole if they are small mushrooms, or cut into several parts if they are large fruits.
After sorting, the fruits are boiled in boiling water for 15-20 minutes over medium heat. Experienced housewives recommend adding a whole peeled onion to enhance the mushroom flavor. After boiling, the fruits are strained to remove water. After this, you can proceed directly to marinating.
Without sterilization
If you boil the mushrooms for a longer time, you can do without sterilization. This recipe uses additional ingredients to flavor the butter. Cloves, pepper, bay leaf and dill go well with them. The snack turns out incredibly tasty and aromatic.
What you will need:
- boletus.
For marinade per 2 liters of water:
- a bunch of dill or seeds;
- 5-6 peas of allspice;
- 10-12 black peppercorns
- 2-3 bay leaves;
- 3 buds of cloves;
- vinegar;
- 2 tbsp. l salt (heaped);
- 1 tbsp. l. sugar (with a slide);
- 50 ml 9% vinegar.
How we will cook:
We clean the caps with the legs of the fruiting bodies from debris. Rinse well. The author of the recipe suggests boiling them without peeling off the skin. If the caps are small, it really is backbreaking work. But we now know what to do in such cases.
To prevent the pulp from darkening, you need to add salt and citric acid during cooking. And the brine will also remain light.
We put the forest gifts into the pan. Boil at a low simmer for 10 minutes. Drain the water.
Now prepare the marinade, boil the butter in it a second time. Add dill, bay leaf, pepper and cloves to 2 liters of water. Ideally, it is better to use dill seeds. Add sugar and salt according to the layout. Add mushrooms.
From the moment it boils, boil the contents of the pan for 20-25 minutes. At the end of cooking, pour in 50 ml. 9% vinegar. Remove the dill sprigs from the marinade. Place the rest of the contents in jars and cover with lids.
Preparing mushrooms
Before marinating boletus at home, they must be properly prepared. However, there are certain nuances and controversial issues. Of course, it’s better to start cleaning boletus as soon as the mushrooms are brought from the forest. Specimens that are too large or eaten by worms can be used for frying or preparing other dishes, and for harvesting for the winter it is recommended to select only small, strong mushrooms of approximately the same size.
To get rid of worms and other parasites, mushrooms are soaked in cold salted water for 10-15 minutes.
It is better to remove grass, needles and other plant debris from mushrooms during the picking process, before it sticks or dries too much
Dirt from the legs must be cut off so that the remaining soil and sand, and most importantly, the bacteria present on them, do not get into the jars with the preparations and cause poisoning. On the question of whether it is necessary to remove the skin from the caps, opinions of mushroom pickers differ. Some consider this procedure necessary, while others can do it without any extra hassle. It is important to understand that leaving the skin on will result in fairly dark (brown) mushrooms and a thicker, more viscous marinade. The peeled boletus will remain white, with the edges of the caps turned up, and the marinade will be watery.
When cleaning mushrooms, it is recommended to immediately place them in cold water with the addition of salt and citric acid so that the flesh on the cuts does not darken in the air. Butter does not require long soaking , since it does not contain milky juice with a bitter or acrid taste. Only overripe mushrooms can taste bitter, and that is because of the rotten skin. Young oilers can simply be washed under running water. According to technological requirements, it is recommended to blanch the mushrooms or boil them in salted water. We will consider this and all subsequent stages of preparing butter in simple step-by-step recipes.
Hot method with vinegar
When marinating, the tubular layer absorbs the smell of spices and spices. The snack becomes aromatic and tasty. To these mushrooms, just add onion rings and pour a little oil on them. The dish is ready to eat. You can bake pies with them or use them for pizza.
There are a lot of different mushrooms around our dacha this year. There is a quiet hunt for boletus. Although it cannot be called hunting. You just have to go out the gate, and they already beckon you with their shiny, golden hats. Everything is in sight, no need to search.
At first they were happy and collected them with pleasure. Afterwards the excitement subsided. After all, at home there will be routine work to sort, clean, and process forest beauties.
I will try to describe the process step by step.
What we need:
- boletus.
For the marinade in 2 cups of water:
- 1 tsp. salt;
- 1 tsp. Sahara;
- 1/2 tsp. citric acid;
- 6 black peppercorns;
- 6 peas of allspice;
- 1-2 clove buds;
- Bay leaf;
- 0.5 tsp bite essence (70%).
Cooking sequence:
1. We sort through the trophies. We clean from leaves and pine needles. They, like “snots”, always have a lot of forest debris on them. We cut out areas damaged by insects on the pulp.
2. Now we begin the most labor-intensive part of processing the forest beauties. Their caps are covered with wet, slippery skin. It contains glands that constantly produce mucus. That's why they are so beautiful from above. Smooth, sticky, and shiny.
But this beauty needs to be cleaned. And also remove the elegant lace napkin that is under the cap. It sticks to your hands like a bath leaf and blackens them.
The peel and napkin will spoil the marinade. In jars it will darken, become thick and viscous with mucus.
3. Hats try to slip out of your hands. Use a knife to grab the napkin from the inside of the cap and pull it towards the center. Together with the skin, it lends itself well and is removed in large shreds.
4. Wash off any remaining skin and sticky tissue that stick with water.
5. Place the mushrooms in a large saucepan. We fill it with water. Add a tablespoon of salt and 1/3 of a teaspoon of citric acid for each liter. Salt and acid retain color, even if the small caps are uncleaned in the pan.
We lay small specimens whole, and cut large ones into arbitrary pieces. To fit comfortably in the bank.
6. I had to replace the pan with a larger one. Bring the contents of the pan to a boil. Remove the foam cap with a spoon. While stirring, boil the mushrooms for 15-20 minutes. As soon as the fruiting bodies begin to settle to the bottom, the brew can be removed from the stove.
7. Place the mushrooms in a colander. We wait until the water drains. And we rinse the semi-finished product with fresh water so that all the mucus (if it still remains) is washed off.
8. Now put the mushrooms into jars. We fill the jars up to the shoulders. We leave room for the brine so that the forest fruits are freely distributed in the marinade.
9. We begin to prepare the marinade according to this calculation. For 2 glasses of water (or 500 ml) add one teaspoon of salt, sugar and a pinch of citric acid. Add allspice and black peppercorns, cloves, bay leaf. Place the pan on the stove and bring to a boil. Pour 0.5 tsp into the boiling solution. vinegar essence.
For 1 liter of boiled mushrooms it takes (approximately) 250-300 ml of marinade.
10. Pour the hot marinade into the jars, all the way to the top.
I recommend watching the video (be sure to watch it to the end), you will learn a lot of new things:
11. Cover glass containers with lids. Place in a pan of hot water for sterilization.
Make sure the water only reaches the hangers of the jars. Otherwise, when boiling, it will overflow under the lids.
Be sure to place a towel on the bottom of the pan to prevent the jars from cracking.
12. From the moment of boiling, sterilize the mushrooms in 0.7 liter jars for 10-15 minutes. Liter jars - 20 minutes.
13. Carefully remove the jars from the pan and tighten the iron lids tightly. Turn them upside down to check the tightness of the lids.
14. Leave in this position until it cools completely. We store such preparations at room temperature (in the closet).
Simple and delicious
Marinated butter.
The best recipes for cooking Butter is one of the favorite forest delicacies on our table. They are good both freshly fried and canned, wonderful both on their own and as a side dish for many other dishes.
Freshly picked boletus tends to spoil very quickly, so they should be processed as quickly as possible after collection. If you want to preserve boletus for future use, then a simple and reliable way to do this is to marinate them. Every time we marinate fresh boletus, we preserve not only their wonderful taste, but, along with it, the unique aroma of the pine forest.
This article presents several simple and inexpensive ways to pickle butter for the winter at home.
Under iron covers
One day we bought a jar of canned honey mushrooms in a store (unfortunately, they don’t grow here). The marinade was seasoned with garlic and pieces of bell pepper. I wanted to know if butternuts are marinated with pepper. It turns out there is such a recipe. I am happy to share it with you. Pepper and garlic imbue the mushroom pieces with a unique aroma.
What we need:
- 0.5 kg of mushrooms;
- half a bell pepper;
- 1 carrot;
- 1 onion;
- 1/4 cup vegetable oil;
- 1/3 cup table vinegar (6%);
- 5 black peppercorns;
- 3 bay leaves;
- 3 cloves of garlic;
- 1 tsp. salt;
- 1 tsp sugar.
Preparation:
We sort out the mushrooms and wash them. Place in salted water. To prevent darkening, you can add a teaspoon of citric acid or vinegar essence to 2 liters of water. After boiling, remove the foam and cook over low heat for 10-15 minutes. Place in a colander to drain the water.
We clean the vegetables and cut them as desired. Fry in a frying pan until half cooked.
Mix boiled mushrooms with vegetable mixture. Transfer to clean jars.
Prepare the marinade in a saucepan. Pour water, add spices, salt and sugar. Don't forget about vegetable oil. As soon as the marinade boils, add vinegar. Fill the jars to the top. Cover with lids and sterilize in a saucepan for 15 minutes.
The jars should be covered with water up to the shoulders. Don't forget to put a towel on the bottom to prevent the glass from cracking.
How to quickly preserve boletus mushrooms at home
An economical option that shows how to quickly preserve boletus mushrooms at home. They will look great on your table on any day: festive or everyday.
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- Butter mushrooms (boiled) – 3 kg;
- Large carrots – 4 pcs.;
- Onion – 0.8 kg;
- Garlic heads – 2 pcs.;
- Vinegar 9% - 200 ml;
- Vegetable oil – 300 ml;
- Hot pepper (chili) – 3 pcs.;
- Korean vegetable seasoning – 2 packs;
- Sugar – 250 g;
- Salt – 125 g.
The first step is to clean and cut the vegetables. Chop the onion into half rings, grate the carrots on a Korean grater, pass the garlic through a crusher, and chop the hot pepper as finely as possible.
Pour 30 ml of vegetable oil into a frying pan and fry the onion until golden brown.
Combine all the ingredients in one deep bowl, mix well and let sit for 20-30 minutes.
In the meantime, you can start sterilizing jars and lids.
Place the finished mixture into jars, cover with lids, and boil with the spicy contents in water over low heat for 25 minutes.
After the workpiece has cooled completely, it must be moved to the basement or placed in the refrigerator.
With citric acid
When pickling, vinegar essence is often replaced with softer wine or apple citrus. In this option, the preservative effect is enhanced by the addition of citric acid. As a result, the snack is obtained without the pungent and pungent smell of the essence.
What we need:
- 2 kg of butter.
For marinade per 2 liters of water:
- 5 dill umbrellas or 1 tsp. seeds;
- 10 black peppercorns;
- 2 tbsp. l salt;
- 2 tbsp. l sugar;
- 2 tbsp. l. wine vinegar;
- 15 g citric acid.
How we will cook:
Peel the mushrooms. We rinse. Place in a saucepan with water, to which add salt (1 tbsp per 2 liters of water) and citric acid (1/2 tsp). Boil from the moment of boiling for 15-20 minutes. At the same time, remove the formed foam. Place them in a colander to drain the water.
The second time we will boil the butter in the marinade. To do this, add 2 tablespoons of salt and sugar to 2 liters of water. Throw in black peppercorns and dill seeds. Add the mushrooms and cook for another 15 minutes from the moment they boil. About 5 minutes before the end of cooking, add citric acid and wine vinegar.
We put the snack in jars and roll up the lids. Turn it upside down and leave until completely cool.
Classic recipe for pickled butter
We will need:
- Butter – 1 kg. already boiled mushrooms.
- Bay leaf – 2 pcs.
- Cloves – 1 – 2 pcs.
- Cinnamon is a stick the size of a marigold.
- Pepper – 3 peas.
- Salt – 1.5 tbsp. spoons.
- Vinegar, essence – 1 teaspoon.
- Citric acid - take it at the very tip of the knife.
- Sugar – 1 teaspoon.
Marinate:
- Boil the peeled mushrooms in water for 8-10 minutes after boiling. Place in a colander to drain the water.
- Weigh the butter and for each kilogram take the amount of ingredients indicated in the recipe.
- Place the boletus in a container and fill it with water, covering the boletus two fingers above, add all the herbs and spices there, except vinegar.
- Let the mushrooms boil and pour in the vinegar, add lemon and cook for 10 minutes in the marinade.
- While the butter is cooking, sterilize the jars. Place the finished mushrooms in jars and roll up. The boletus should cool upside down, well wrapped. With this preparation, they stand all winter in an apartment.
"Real jam"
How delicious butternut squashes turn out with fried vegetables and a sweet and sour marinade! I recently tried this snack and was fascinated by its unforgettable taste. Both an appetizer and a salad... However, no matter what you call it, it turns out so appetizing that you will lick your fingers!
And this dish contains not only butter dish, but also a whole range of vegetables from the garden bed: zucchini and cucumber, tomatoes and carrots. The constant representative of all roasts is onions.
Required Products:
- 1 kg butter;
- 3 tomatoes;
- 1 small zucchini;
- 3 cucumbers;
- 3 carrot roots;
- 3 onions/
For marinade per 2 liters of water:
- 1 tbsp. l. salt;
- 2 tsp. Sahara;
- 3 bay leaves;
- a pinch of peppercorns;
- spicy herbs (dill, fennel);
- 1/2 tsp. vinegar essence (70%)/
Preparation:
Our vegetable marinade filling will not be transparent, so it is not necessary to remove the skin from the mushrooms. We sort out the butter and rinse them with running water. Place in a colander to drain the water.
We cut large specimens into halves or quarters. Fry the mushrooms in a frying pan with oil until cooked. At the end of frying, add salt. Close the lid and let it simmer.
In another frying pan, fry carrots and onions with butter. Until half-ready. Add diced zucchini and cucumber. We let them down slightly. Add pieces of tomatoes to the vegetable frying.
Combine boletus with vegetable mixture.
Now it's time to prepare the marinade. Pour water into a saucepan. We put it on the fire. Add sugar and salt, add herbs and spices. Bring to a boil and remove from heat. Let it cool a little and pour in the vinegar essence. Pour the marinade over the mushroom mixture with vegetables.
Fill clean jars with the prepared mixture. Cover the jars with lids. Sterilize in a saucepan with water for 15-20 minutes (depending on the volume of the jars). A delicious mushroom appetizer with vegetables is ready!
Video recipe on how to marinate boletus with mustard quickly and tasty
Mustard adds some unusual flavor to any preserve. So, we covered the eggplants and cucumbers with it. If you take its seeds, they roll beautifully in the jar, but if you take the powder, the brine turns out cloudy. But the taste will not suffer from this.
Watch a detailed step-by-step video recipe on how to prepare buttermilk with mustard.
I think this cooking option will definitely interest you.
Amateur
I suggest you get acquainted with another interesting pickling recipe. The layout of which provides for the addition of mustard seeds. And instead of essence, 9% vinegar is used. The mushrooms turn out vigorous, moderately spicy, with a spicy mustard taste.
What we need:
- boletus.
For marinade per 1 liter of water:
- 1 tbsp. l salt;
- 2 tbsp. l sugar;
- 10 black peppercorns;
- 3-5 peas of allspice;
- 2 clove buds;
- 1 bay leaf;
- 1 teaspoon mustard seeds;
- 3 cloves of garlic;
- 4 tbsp. l vinegar 9%.
Process:
We clean and rinse the mushrooms. Place in a saucepan. Boil in salted water with the addition of a few drops of essence for about 15 minutes. Place the forest gifts in a colander to drain the water.
Prepare the marinade in a saucepan. For 1 liter of water add a tablespoon of salt and 2 tablespoons of sugar. We send spices there. Don't forget to add mustard seeds and garlic cloves. Boil the marinade. Loading honey mushrooms. From the moment it boils, boil for another 15 minutes.
Before the end of cooking, when the mushrooms begin to settle to the bottom, add 4 tablespoons of 9% vinegar. Place the prepared snack into jars. Close with lids. Turn upside down until cool.
Butter in Korean
Take:
- Butter – 1 kg.
- Sunflower oil – 250 ml.
- Onions – 1 pc.
- Garlic cloves – 5 pcs.
- Sugar – 2 teaspoons.
- Vinegar 9% - 1 tablespoon.
- Salt – 1 teaspoon.
- Sweet paprika – 1 teaspoon.
- If desired, you can add a small amount of hot paprika for spiciness.
- Korean seasoning for carrots – 1 pack.
Marinate in Korean:
- Boil the peeled boletus for half an hour in salted water. Let the water drain.
- Chop the onions and place the oil in a heated frying pan (pour it all at once, although it may seem like a lot).
- Make the marinade: dissolve all seasonings in boiling water.
- Place the butter in a jar (small saucepan), add the fried onions and pour in the marinade. Stir everything and place the mushrooms in a cool place to marinate.
- Korean boletus will be ready in 8-20 hours, depending on the size of the mushrooms.
Calorie content per 100 g of product
Representatives of the Mokrukhov family belong to low-calorie foods. When pickled, they contain only 18 kcal per 100 g of product. Nutritional value is represented by proteins, fats and carbohydrates. They are distributed accordingly, in the following ratio: 3 g; 0.5 g; 1.4 g; The proteins included in their composition are highly digestible.
I can’t help but say at least a few words about the benefits. Only the most important things. The fruiting bodies contain a lot of zinc. This element is necessary to maintain mental abilities, immunity, and reproductive function of men. To cover the daily requirement for this element, it is enough to eat 2 tablespoons of butter every day.
And the mucus, which we so diligently get rid of, relieves headaches. The butterdish is also unique in that it grows only in natural conditions. They still haven’t learned how to grow it artificially.
This year there was a good harvest of Mokrukhovs in our region. Our forest is pine, so mostly the real (pine) butterdish grows. You can find larch, which forms mycorrhiza only with this tree.
The larch cap is difficult to clean. And often, we boil them directly with the skin. To prevent the marinade from darkening, add citric acid and salt during cooking. Marinated boletus still turns out appetizing and healthy. Excellent preparation for the winter.
Opening the jar, add a little onion to the mushrooms, pour in vegetable oil... The appetizer is so tasty that you will lick your fingers. If you liked a recipe, save the article on your social media pages. See you again!
Rules for pre-treatment are oily
Many housewives argue that it is necessary to peel off the skin covering the cap of the butter. It will allegedly make the finished product taste bitter. In fact, the film only has this property on very old mushrooms; it does not need to be removed from young ones. Simply wash the mushrooms with a soft brush, removing all dirt on the cap and stem.
Damaged parts from the oil must be cut off, since it is not possible to wash out the debris that has penetrated into the porous structure, and it is dangerous to leave it. During processing, harmful microorganisms that can cause poisoning will begin to multiply in these places.
After cleaning, boil the boletus in lightly salted water for 25–30 minutes. To prevent the flesh from darkening, it is better to cook large mushrooms whole, adding vinegar or citric acid to the water, only then cut into smaller pieces.
In sweet and sour marinade
This recipe for pickled butter will be especially appreciated by fans of sweet and sour dishes.
Carrots will add richness and sweetness to the appetizer, while garlic and spices will add a little heat and piquancy.
Ingredients:
- two kilos are oily;
- carrot;
- bulb;
- three tablespoons of salt;
- three spoons of sugar;
- seven cloves of garlic;
- 30 ml vinegar;
- five bay leaves;
- ten peas of allspice.
Cooking method:
- Boil the forest products for 10 minutes.
- Place a pan of water on the fire, pour sugar, salt, pepper and bay leaves into it. 5 minutes after the water boils, pour in vinegar, add carrots, onions and mushrooms. Cook for 20 minutes.
- Place the mushrooms along with the marinade into sterilized jars and screw on the lids.
Safety regulations
Marinated butter.
The best cooking recipes Be sure to properly and thoroughly sterilize jars for home canning. Poorly sterilized containers for canned food often cause the growth of dangerous microorganisms in jars.
There are several simple ways to sterilize glass containers for homemade products:
- Using a microwave, wash the jars and their lids with soda and mustard, and then wipe dry. The lids should be boiled for 7 minutes, and approximately one and a half centimeters of water should be poured into the jars and rotated for 5 minutes in the microwave at a power of 800 watts. The container is sterilized with hot steam from boiling water.
- In the saucepan, thoroughly wash the containers and lids with laundry soap, and then boil in a large saucepan for 7 minutes. The sterilized container should be placed to dry on a clean towel with the neck down.
- Using steam, wash the container and lid thoroughly. Boil water in a large saucepan, place the lids directly into the water, and place the jars over the saucepan using a sieve or colander, necks down. Boil for 25 minutes. The container will be well sterilized when large drops of water appear inside it. The finished jars should be placed on a clean towel with their necks down.
- In the oven - containers and lids must be thoroughly washed and kept in the oven at a temperature of 150 for 20 minutes. This method is not suitable for lids - screws with rubber bands - they need to be boiled separately.
How to properly preserve a product:
- The finished product must be placed in a container hot, immediately after cooking.
- Do not allow voids to appear inside the jar.
- After adding the product, you need to put the lids on the jars, but do not screw them on yet.
- The containers must be disinfected in the oven at a temperature of 120 degrees, or in water in a saucepan, for 15 minutes, then screw the lids tightly.
- While the jars are cooling, they are turned over onto lids and covered with warm material.
- Cooled canned food should be stored in a cellar or other dark and cool place.
