Experienced mushroom pickers greatly appreciate this unpretentious gift from the coniferous forest - the oil can. Dishes made from it are very aromatic, tasty, healthy and low in calories. The mushroom got its name from the presence of a mucous film on the cap, which is really oily and sticky in appearance. There are about 50 species of them in the world, and the closest relative is the noble boletus.
After a successful harvest, you need to quickly process the mushrooms to preserve maximum flavor and benefits. The best and fastest way is to boil it and then use it in accordance with your favorite recipes.
How to cook butter
Before you begin cooking, the mushrooms must be cleaned. It is necessary to remove the slippery film from the cap so that the butter dish does not taste bitter in the finished dish and has an attractive appearance.
Important! Under no circumstances should these mushrooms be soaked before cleaning - this will complicate further processing. Dry ones can be cleaned without any problems.
Before cooking, boletus should be properly processed in the following order:
- Remove the film from the cap, rinsing the mushroom in clean water if necessary.
- Cut out damaged or worm-damaged areas.
- Clean sand, dirt, and remaining forest litter from the legs.
- Then you need to sort the mushrooms by quality and size: smaller ones are best set aside for pickling or pickling. Large specimens will go into freezing, soup or roast.
If you plan to save the entire harvest for future use, large mushrooms need to be cut into several parts, first separating the cap from the stem.
After cleaning and sorting, the boletus should be soaked in cold water for 30 minutes, then rinsed thoroughly.
Place the prepared mushrooms on a sieve, oven rack or colander to allow the liquid to drain and dry a little. After 30-40 minutes you can start cooking.
Place the chopped mushrooms in an enamel bowl, add water and put on fire. Immediately after boiling, the liquid must be changed and the butter should be thoroughly rinsed several times. The water is changed in order to get rid of heavy metal salts and accumulated radiation (they are destroyed at a temperature of 100°C).
Now you can cook the mushrooms until tender for 25-30 minutes. You can’t overexpose them on the stove, because the butter will darken or acquire a purple tint. Useful plant protein will be destroyed, and the mushrooms will lose some of their unique properties.
During the boiling process, foam forms on the surface of the water, which must be removed with a special spoon or slotted spoon.
Reference! If you do not wear gloves when cleaning and processing oil, then contact with them will cause the skin to darken or turn green. And it will remain like this for another 2-3 days. If your hands still become dark, you can try wiping them with lemon juice or a cloth soaked in a weak solution of vinegar.
How to salt when cooking
There is no need to add anything to the water before the first boil. After changing the liquid, the butter should be rinsed and cooked. Add 1 tsp to the broth. salt for every liter of water. This is done so that the taste of the mushrooms is more intense during any further processing.
Important! Butter after cooking has one unique feature that makes it indispensable for dietary or lenten nutrition. They do not lose their beneficial properties with any method of culinary processing.
Forest champignon: beneficial properties
It is noteworthy that the culture we are considering is not only edible, but also recognized as a gourmet product. You can prepare wolf mushroom using a huge number of recipes: wild mushrooms are boiled, fried, dried, pickled and pickled for preservation. People who have tried the delicacy call the fruit one of the most delicious natural gifts.
In addition to its bright taste, the product is famous for its huge list of beneficial properties, which is why it is widely used not only in cooking, but also in cosmetology and pharmaceuticals. The chemical composition of the pulp includes:
- More than 20 amino acids, including methionine and cysteine.
- Vitamins of groups B, D, C, PP (thiamine, panthenolic acid).
- Copper, magnesium, potassium, calcium, iron, sodium, phosphorus.
At the same time, the product is considered low-calorie and dietary, with 45 kilocalories per 100 grams of fruiting bodies.
Champignons have a beneficial effect on the cardiovascular system, increase immunity and have an antibacterial and bronchodilator effect. You can also use the product for the complex treatment of anemia, lowering cholesterol or blood sugar levels, and preventing the occurrence of tumors. Choosing champignons is an excellent solution for those who are on a diet with the goal of losing weight. The mushroom perfectly satisfies the feeling of hunger and can replace meat or fish.
Since any mushroom culture is considered a heavy food, it is not recommended for people suffering from diseases of the gastrointestinal tract to get carried away with the delicacy. The exception is dried fruits in moderation.
How long to cook butter
Different dishes will require a certain amount of pre-processing time. How long to boil the butter in one case or another depends on the specific recipe.
Before frying
There is no consensus on how long to cook butter in this case. Many people prefer to fry mushrooms right away. In this case, the butter has a denser consistency and tastes better.
However, you should not do this, because the pulp of the mushroom tends to accumulate radiation and heavy metals. It is better to protect yourself and your family by pre-boiling the butter for 15-20 minutes. Drain, dry slightly and then fry according to the recipe.
Important! If you cook butter for too long, when fried they will become harsh and rubbery.
Until ready
The simplest, fastest and lowest-calorie dish is made from boiled butter. If not further cooked, they should simmer for about 30 minutes. The readiness of the butter is determined as follows: as soon as they have sunk to the bottom of the pan, you can stop cooking.
To make the dish more aromatic, 5 minutes before turning off, add roots to taste (carrots, celery or parsley), a pinch of ground black pepper and 2-3 pcs. peas, 1-2 cloves, 1 bay leaf. Boiled boletus is best combined with stewed vegetables or rice. These mushrooms are prepared in the same way for use in various salads.
Before freezing
Butter can be prepared in this way without prior boiling. They store well, but take up a lot of space. Once boiled, the mushrooms can be formed into small rectangular briquettes, placing them tightly in plastic bags. This way the butter will take up less space, and it will be more convenient to divide them into portions for further use.
To preserve maximum beneficial properties, boil mushrooms for no more than 10-15 minutes before freezing. Then they are well drained, dried, packaged and sent to the freezer for long-term storage.
Reference! After cooking, the broth can be used to prepare a tasty and aromatic soup, gravy or sauce.
For marinating
There are two ways to prepare butter in this case.
Pre-boiling
The mushrooms need to be boiled for at least 20 minutes, then drained, rinsed well, poured with hot marinade and put on fire for another 5-7 minutes. Pour boiling water into prepared jars, close tightly with lids and leave in a warm place until completely cooled.
Cook immediately in marinade
To do this you will need (for 1 kg of butter):
- 1 tbsp. l. with a heap of salt;
- 1/3 tbsp. Sahara;
- 0.5 tbsp. 6% acetic acid;
- 3 pcs. black and allspice;
- 1 carnation inflorescence;
- 1 bay leaf;
- 2 tbsp. water;
- odorless vegetable oil.
How to cook:
- Boil the marinade, adding all ingredients except oil, cook for 3-5 minutes.
- Dip the peeled and washed boletus into the boiling marinade for 0.5 hours, reducing the heat to medium.
- When the mushrooms sink to the bottom of the pan, pour them into prepared jars, add 1 tbsp to each. any vegetable oil, close with tight-fitting lids.
Butter marinated in this way should be stored in the refrigerator.
Important! For a rich spicy aroma, black peppercorns need to be broken, for example, using pliers or a garlic press.
For soup
If you are preparing the first course, there is no need to boil the butter twice.
They have such a rich aroma and characteristic taste that it would be a pity to lose it through unnecessary processing.
However, it is still necessary to bring the first water to a boil and drain it in order to protect yourself from radiation and heavy metals accumulated by mushrooms.
Then you need to cook the butter for 30 minutes and only after that add all the ingredients required by the recipe. Mushrooms go best with vegetables and noodles. Greens will enhance the specific taste of butter, especially parsley.
In other cases
Butter cooked in a slow cooker is very tasty. Soup, roast, and pilaf turn out surprisingly tasty and aromatic. First you need to boil the mushrooms for 3-5 minutes, rinse and use according to the recipe recommendations. When cooking butter in an oven or double boiler, boiling for 5 minutes is also necessary.
Boiled
Before the mushrooms are frozen, they are boiled (at a certain time for each type). After cooking, place them on a wire rack until the water drains. Let stand for at least one hour. You can even press them down a little to drain the water. After the mushrooms have dried, they are placed in a strong plastic bag and sent to the freezer.
To defrost, it is better to transfer them to the refrigerator and leave them there overnight. If they do not defrost, they can be defrosted again at room temperature.
They need to be defrosted slowly in the refrigerator. There they will gradually move away from freezing, but in addition you still need to know the secrets - how long to cook the mushrooms. There are a couple more good ways for freezing.
First way. The mushrooms are washed, cooled, placed in plastic bags, sealed and sent for freezing. After defrosting, they are fried with onions and served.
Second way. Take mushrooms, citric acid and salt. The mushrooms are cleaned, washed, thrown into moderately salted and acidified boiling water and cooked for about five minutes. After cooling, dry and freeze. Store in plastic bags from which the air is squeezed out. After cooking, eat immediately, without saving for later.
Butterflies, especially young ones, are very strong and attractive-looking mushrooms. The diameter of the cap can be, depending on the age, from 1 to 14 cm. The color of the moist, oily cap can vary depending on the amount of light falling on it, from dark yellow to brown.
But boiled boletus differs in that it significantly decreases in size and, accordingly, in volume. If a pinch of citric acid or a teaspoon of vinegar is added to the water during cooking, the mushrooms will remain light, an attractive milky-beige hue.
