How and how long to cook butter until tender, before frying, for pickling, for soup

Boiling butter is an important stage in the preparation of fresh mushrooms before further use. Boiled boletus can be frozen for the winter, cooked into mushroom soups and fried in a frying pan. However, not everyone knows how to properly cook fresh boletus at home so that it becomes soft and does not lose its taste.

How long to cook butter

Before the butter is ready, you need to cook it for a total of 25-30 minutes in a saucepan after boiling. The first water can be drained 5-10 minutes after boiling. Rinse the mushrooms, add clean water and cook for 20-25 minutes after boiling.
Before frying, the butter should be cooked for 20-30 minutes in boiling water in a saucepan.
For the soup, cook the mushrooms in a separate pan for 30 minutes in water after boiling. It is better to cook in 2 stages for 15 minutes, changing the water. Prepare soup from already cooked mushrooms.
To freeze , cook fresh peeled or unpeeled boletus for 25-30 minutes. Drain the water, wash the mushrooms, and place in a colander. Once the mushrooms have cooled, place them in portions into bags.
To marinate, first cook the mushrooms in water for 20-25 minutes after boiling. The second time we cook in the marinade for another 10 minutes.

How to cook boletus correctly

In the presented recipe, the entire butter processing process will be described step by step, starting with cleaning and ending with cooking. I would also like to add that using exactly the same method, you can cook unpeeled boletus, with a brown film on top.

Like peeled ones, they must be kept in a solution of citric acid so that the finished mushrooms do not lose their light, beautiful color. Unpeeled, boiled boletus is perfect for cooking soups, frying with potatoes and pickling. Unpeeled mushrooms do not change the taste at all and remain just as excellent as peeled ones.

Ingredients:

fresh boletus – 1 kg;
water – 2 l;
salt – 20 g.

Step-by-step cooking process:

Before cooking, they must be cleaned and washed.
First, remove the brown film from the mushroom cap, clean off the existing dirt from the stem and remove all adhered leaves and debris from the surface.
It is advisable to place all peeled butter mushrooms in a container of water, to which add 0.5 teaspoon of citric acid, this is necessary so that the mushrooms do not turn black.
Place clean butternuts in a deep saucepan with clean water. If the boletus is very large, it can be cut in half; if it is small, it can be left whole.
Add salt to the water and mushrooms and stir slowly.
Place the container over moderate heat and bring to a boil.
After the water boils, boil the butter for no longer than 5 minutes. During cooking, be sure to remove any foam that appears on the surface.
After 5 minutes of cooking, place the butter in a colander, drain all the water, and rinse the mushrooms thoroughly under running water.
Place the mushrooms back into a clean pan, add water and cook a second time over moderate heat, after boiling for 20 minutes.
Ready-made, boiled boletus can be used for preparing any dishes, for example, pickling, frying and much more.

That's all, the recipe for cooking butter is finished. As you can see, everything is very simple and fast, the main thing is to follow all the preparation requirements. Butter cooked according to this recipe will always turn out tasty, tender, with a pleasant structure.

Fkusnofacts

— In the Moscow region in 2022, boletus appeared already in June due to the cool and humid climate, and then the onset of heat with regular thunderstorms.

— Calorie content

butter - 19 kcal/100 grams.

— The water in which the boletus was cooked for preparations can be acidified with citric acid or vinegar so that the boletus does not darken

when cooking.

— To taste, you can marinate or salt the caps

oil separately from the legs.

— These mushrooms are very useful

content of vitamins A (metabolism), C (immunity), PP (normal development of body tissues), B vitamins (respiration of body cells, mental and emotional health).

— After collecting honey mushrooms you need to consume

for food or prepare the preparation within 24 hours.
They must be stored in the refrigerator on the vegetable rack. - To taste, when cleaning, butter the mushroom film
under the cap and the skin can be removed. It is worth considering that the bitterness of preparations with butter, as a rule, comes from the films.

— When salting butter, it is necessary to take into account that the brine in the jar should not be more than 1/5 of the volume

mushrooms

— Salting time

oiled for the winter - 45 days.

— Marinating time

butter - 3 days, but to fully reveal all the taste qualities, butter is kept in jars for a month.

- If after cooking the butter there is a decoction

, you can cook mushroom soup or sauce on it, or freeze it in a plastic bag for use as broth in winter. As a rule, the broth from boletus turns out to be very rich, so most likely, when preparing soup, the broth will need to be diluted with water.

Read how to cook mushroom caviar from boletus and mushroom soup from boletus!

How to cook butter before frying

Before frying, raw butter must be properly boiled. Boiling mushrooms before frying requires less processing time than boiling them until cooked.

Ingredients:

boletus;
sunflower oil – 20-30 ml;
onion – 1 piece;
sour cream – 2 tbsp. l;
salt and pepper - to taste.

Step-by-step cooking recipe:

First you need to clean the top cap and stem of the mushroom. Before cleaning, it is recommended to break off the cap of the oil to inspect for worms.
The next step is to wash the mushrooms under water several times.
Next, put the pan on the stove, turn on the heat and send the butter there. From the moment it boils, cook for 20 minutes.
After 20 minutes, place the butter in a colander, thereby removing excess water.
Cut the onion into any shape you like.
Take out the frying pan, put it on the fire and add sunflower oil. Then first add the chopped onion and fry it until half cooked.
Add mushrooms to the fried onions and fry them for about 20 minutes, stirring occasionally.
At the end of cooking, add salt, pepper, add sour cream and simmer everything together for about 5 minutes.
Turn off the stove and let the resulting dish brew.

Boiled boletus can also be frozen. When frozen, they can be stored for a long time, while maintaining the beautiful appearance of the mushrooms.

Preparation before cooking

Mushrooms must be carefully prepared before cooking. To do this, you should follow these rules:

Before cleaning, butternuts do not need to be pre-soaked, since they already contain enough moisture.
Shortly before processing, they should be placed on baking sheets or racks. When they dry a little, cleaning them will be much easier and more convenient. The optimal drying time is half an hour.

Preparing mushrooms
To begin with, remove dirt from the mushroom caps. At the same time, it is important to remove the oily film from them, otherwise the mushroom dish will subsequently taste bitter. But this is up to the hostess to decide.
Place the purified product in a saucepan with pre-filled water.

Cleaning oily

That's all, the preparatory stage is over. Now you can proceed directly to cooking.

How to cook butter for marinating

Today we were in the forest and picked a lot of mushrooms, such as boletus. From them, like from others, you can prepare a lot of different delicious dishes. Large ones are best used for frying or boiling. We will marinate small boletus.

Ingredients:

boletus mushrooms – 1 kg.
water – 2 l.

For the marinade:

dill umbrellas with seeds – 1 bunch;
water – 0.5 l;
salt – 1 tbsp. l.;
bay leaf – 2 pcs.;
vinegar (70%) – 1 tsp;
allspice black pepper (peas) – 5 pcs.;
garlic – 2 teeth;
cloves – 1 pc.

Cooking method step by step:

The oils are all dirty and covered in garbage, so they must be cleaned and washed. We need to do this as quickly as possible. There is the simplest and easiest way to wash butter. To do this, fill the dirty mushrooms with cold water and add a little salt. Let it sit for 20-30 minutes.
If everything is not clear after this, then simply pour boiling water over them and let them stand for 5 minutes. When the water has cooled, rinse and use a knife to clean the mushroom stem and cap.
Take an iron pan, place the prepared butter in it and fill it with cold water.
Place on the stove and bring them to a boil. As soon as the mushrooms boil, reduce the heat to low. Remove the foam and cook over low heat for 20 minutes until done.
While the mushrooms are cooking, let's prepare the jars. To do this, we will thoroughly wash and sterilize them. I did this in the microwave for 2-3 minutes. And just pour boiling water over the lids.
Strain the boiled boletus through a colander and rinse under the tap in cold water.
Next, prepare the marinade. To do this, pour the required amount of water into the pan and put it on the fire. Add salt and mix well.
When the marinade boils, add boiled mushrooms, dill, cloves, a few peppercorns and a bay leaf. Bring to a boil and simmer for 10 minutes.
There is an indescribable aroma in the house. At the end of cooking we will add vinegar. And put chopped garlic at the bottom of the jars. We only need dill for the smell, so after cooking we throw it away.
Using a ladle, put the butter into the jars and seal tightly with iron lids.
Then turn the jars upside down and set them aside until they cool completely.
After a while, turn the jars of mushrooms back over and put them in the refrigerator. Have a nice spin and bon appetit.

Thanks to this article, you will learn how to properly and easily prepare butter for the winter. Which are no worse than other mushrooms. And you don't have to be an experienced cook.

Tips for mushroom pickers

Butterflies are insidious mushrooms. If you don’t know the rules for preparing them, the taste of the dish will disappoint you. First of all, carefully inspect each mushroom. It just so happens that boletus attracts the attention of all kinds of worms and insects. Spoiled mushrooms are not suitable for cooking and eating; they should be immediately thrown into the trash.

There is mucus on the surface of mushroom caps that, like Velcro, attracts dirt. Therefore, you need to carefully scrape off this mucus with a knife and rinse each mushroom thoroughly.

Advice! To make it easier to clean the butter, use a knife, the blade of which must be periodically rinsed with chilled water.

There is a durable film on the inside. Don’t forget to remove it, otherwise the butter will turn out hard and its taste will be bitter, which obviously no one will like. Butter has a very interesting consistency and if you overcook them, they will turn into mush. For the same reason, it is not recommended to soak mushrooms of this variety in water.

Advice! During cooking, you can add salt, a little allspice and laurel leaves to the water.

The taste of sour cream harmonizes perfectly with boletus, and onions are generally an integral ingredient that emphasizes the amazing mushroom taste.

How to cook butter for soup

Mushrooms are loved by almost everyone, young and old. Soups made with mushroom broth are especially tasty, and if you assembled them yourself, it will be even tastier. However, before cooking the soup, fresh boletus must first be boiled.

Ingredients:

fresh boletus;
potatoes - 3 pcs;
carrots – 1 piece;
leeks – 2 pcs;
onion – 1 piece;
rice – 2 tbsp. l.;
flour – 1 tbsp. l.;
greens – 1 small bunch;
garlic - a couple of cloves;
bay leaf – 2 pcs.
salt, pepper - to taste.

Cooking method:

At the very beginning, the butter must be sorted out and sent to cook. It is recommended to cook them 2 times for 10 minutes, replacing the water.
At this time, all vegetables must be peeled and washed thoroughly.
Cut the potatoes into arbitrary pieces of approximately the same thickness.
You need to cut the carrots in the same way.
Cut the leeks into small circles; if you don’t have any on hand, you can use green or onions.
Pour water into a separate pan and put it on the stove, wait for it to boil.
Place potatoes and rice into boiling water and mix everything thoroughly so that the rice does not stick to the bottom of the pan.
You need to add a little vegetable oil to a heated frying pan, place onions, leeks, and carrots there.
After the vegetables are fried, you need to add 1 tbsp. l. flour.
Stirring constantly, fry the vegetables for about 2 minutes, and then add 3 tbsp. l. broth so that the flour dissolves.
At this time, the potatoes and rice have cooked a little, you need to add the cooked fry to them.
The boiled boletus should be cooled slightly; if it is too large, cut into small pieces.
At the same time, you need to finely chop the greens and chop the garlic using a press or knife.
Place boletus, herbs and garlic into the soup, mix everything thoroughly again.
Add salt, pepper and your favorite spices to the soup.
Set the heat to low, cover the pan with a lid and cook for about 7 minutes.
After the time has passed, you need to add a couple of bay leaves. Before eating the finished dish, it is recommended to remove it from the pan.

Mushroom soup made from fresh boletus is ready to eat! It is prepared very quickly, but it turns out very tasty and aromatic, all family members will definitely appreciate it.

Features of mushrooms

Most often, boletus is found in damp coniferous forests. The main characteristics include:

The cap is slightly convex or flat, smooth. On top there is a mucous transparent layer. There may be a private cover.
The leg is low, solid, and has a smooth or granular surface. Maybe a ring.
The flesh of the mushroom is yellowish or milky in color and may turn blue or red when cut.
The spores are yellow in color and form very quickly.

The mushrooms are very remarkable; it is almost impossible to confuse them with poisonous ones.

How to cook boletus before freezing

The main thing is to wear gloves before cleaning mushrooms to prevent your hands from turning black. It’s hard to wash your hands after getting oily. Also during cleaning, it is worth checking the mushrooms for the presence of worms. Fresh mushrooms are very easy to freeze, but the work involved makes you sweat. Despite this, in winter you will enjoy delicious snacks with homemade mushrooms.

Wearing gloves, start cleaning the boletus in a dry place, otherwise if the boletus gets wet, they will become like sponges, not entirely pleasant to the touch. Some people may peel mushrooms in water, and the taste may change after doing so. It is better to dry clean and then rinse.
On large butterfish, it is necessary to clean not only the cap, but also the leg, because a lot of films and dirt remain on it. Sometimes, you can cut off the stem if it is too big.
Rinse the mushrooms 2-3 times under running water to remove all debris and dirt.
Select wormy mushrooms from clean ones.
Place the mushrooms in a saucepan and add water, up to 1 centimeter.
Before boiling, it is necessary to skim off the foam to remove any remaining unwashed debris.
After boiling completely, catch all the foam and reduce the heat.
From the moment of boiling, cook the mushrooms for exactly 20 minutes. If the mushrooms are boiled in order to be pickled later, it is worth cooking for 10 minutes more, that is, 30 minutes. Be sure to set the timer!
When the mushrooms are cooked, they must be poured into a colander gradually so that all the water is drained. Despite the fact that the mushrooms are light, after cooking they become gray in color. Optionally, if you want the butter to remain white and not turn gray, add 1/4 teaspoon of citric acid to 1 liter of water.
After washing your hands in advance, transfer the butter into a clean bag. There is no need to fill the bag completely, less than half is enough.
The mushrooms in the bag must be leveled and put into a briquette. Repeat the last 2 steps until you run out of mushrooms. It is convenient to store such briquettes in the freezer, because they do not take up much space and are easy to take out.

Sources:

https://www.youtube.com/watch?v=dKhefC6KzSs
https://www.youtube.com/watch?v=Y9YW163otDc
https://www.youtube.com/watch?v=o9Iwpwno-iE
https://www.youtube.com/watch?v=UUKIpM342R4

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Contraindications

People suffering from allergic reactions should not eat mushrooms, as in many cases they can cause a severe allergic reaction.

Pickling mushrooms and marinating lead to excess salt, which is undesirable for hypertensive patients. Marinades with acid are contraindicated for people suffering from diseases of the stomach and intestines.

If you have low acidity, pancreatic or gallbladder disease, mushroom dishes are not recommended. They are difficult to digest and can cause digestive problems.

Not for pregnant women, small children and nursing mothers.

In any case, it is recommended to boil the butter. It is believed that when boiled, bitterness goes away, heavy metals and radioactive substances come out. Mushrooms are distinguished by their ability to accumulate toxic elements from the air and soil. They need to be collected only in clean places. But if you boil mushrooms, you don’t have to worry about your health.