From just the memory of the fried potatoes with butter Many people look languid. There is a way to stop a moment of bliss and prolong the pleasure - prepare fried butter in jars for the winter. Preparing the appetizer does not take much time; more time will be spent cleaning the mushrooms.
Depending on what you plan to cook from the butter in the winter, you can add onions, garlic, and pepper to the fried mushrooms. And then the preparation can be served as the main component in a dish, along with the same potatoes or rice. You can also make a delicious gravy, add it to the filling of pies, or stew it in pots with chicken and vegetables.
How to cook fried boletus for the winter
Boletus is one of the most popular mushrooms collected in Russia and neighboring countries. Their excellent taste and ease of canning for the winter make them a favorite delicacy. In addition to traditional methods of preservation, there is an excellent option for preparing them in fried form.
To get the perfect fried boletus for the winter, you need to follow a few simple assembly tips and choose the right mushrooms for the recipe. It is best to fry them whole or cut them into 2 parts. When fried, they will retain their beautiful appearance, so you should give preference to young and dense specimens. If you take too old ones and cut them into several pieces, the finished dish will resemble mushroom porridge.
Important! It is imperative to remove the oily films on the cap, otherwise the finished dish will taste bitter.
Before frying boletus for the winter, each of them must be washed and cut in half or into 4 parts. They are placed in a large container and filled with water. Salt and citric acid or vinegar are also added there. Vinegar will help maintain whiteness during the cooking process. On average, 1 kg of mushrooms requires 2 tbsp. l. salt and 30 ml of 9% vinegar or ½ teaspoon of citric acid.
It is necessary to sterilize the jars in which the workpiece will be stored. It is enough to hold them over boiling water with the neck down for 8-10 minutes. This will kill most microorganisms that could further spoil the workpiece.
Depending on the desired variations of the snack, you can prepare additional ingredients. The classic recipe for fried butter for the winter, which uses only mushrooms, can be varied by using onions, garlic, dill, bell peppers and a variety of vegetables.
Selection and preparation of ingredients
If the mushrooms are collected with your own hands, then to get rid of forest debris stuck to the slimy surface, they should be soaked in water, but for no more than two hours, because the caps absorb liquid very well. Next, after cleaning, you should immediately start the cooking process, or soak the mushrooms again in salted or acidified water (citric acid can be used) so that the surface does not begin to oxidize and change color before cooking.
Did you know? Half of Russian residents pick mushrooms for themselves, and one in five regularly buys them in the store. Only 14% of the country's population have never tried mushrooms and will not do so.
Butter can be salted, pickled, and canned, even fried. However, it is worth knowing the main feature of the butter dish when canning: you need to pay special attention to cleaning, because the skin is quite sticky, and you need to get rid of it, then the taste will lose unnecessary bitterness. It is easier to clean the film from the cap with a damp mushroom by prying it with the tip of a knife. All recommendations regarding the processing of mushrooms after picking them in the forest should not be ignored, otherwise the time and effort spent on conservation may be in vain.
A very simple recipe for fried butter for the winter
The easiest and most common recipe for fried butter for the winter is the method when butter is the only ingredient. This harvesting method has been known for several centuries and has been tested many times. To prepare you will need:
- 2 kg butter;
- salt to taste;
- sunflower oil for frying.
To prepare boletus mushrooms for the winter, boil them and place them in a frying pan, fry over low heat with a lid on for about half an hour, and stir occasionally. After that, remove the lid and fry for about 10 more minutes - all the moisture should come out. Only after this they are salted. The finished product is placed in pre-sterilized jars and the sunflower oil in which the mushrooms were fried is poured into them. The jars are rolled up under the lids and sent for storage in a cold place.
How to fry butter with onions for the winter
Frying butter for the winter with the addition of onions makes the dish more juicy and tasty. In winter, such a dish will be an ideal addition to a lunch or holiday table. Also, this preparation for the winter is perfect for meat and fried potatoes. To prepare you will need:
- 2 kg of mushrooms;
- 4 tbsp. l. butter;
- 2 medium onions;
- 4 tbsp. l. vegetable oil;
- salt to taste;
- ground black pepper.
Boiled boletus is cut into small pieces and placed in a heated frying pan. They are fried in vegetable oil for 20 minutes, stirring constantly. Then add onion, cut into thin half rings, and simmer for another 10 minutes.
Important! There is no need to cover the pan with a lid - this will evaporate the excess water faster.
Ground black pepper is added to the almost finished dish. Salt is added at the end of cooking - this will allow you to adjust its acceptable level. Finally, add butter to the dish, cover the pan with a lid, remove from heat and leave to simmer for 3-4 minutes. The finished mass is laid out in jars, sealed tightly with nylon lids and sent for storage.
Fried butter with onions - recipe without sterilization
Another wonderful option for preparing fried butter is with onions.
Required:
- Boiled boletus – 1 kg.
- Bulb.
- Butter – 1-2 large spoons.
- Sunflower oil.
- Salt, pepper, dill (optional).
How to fry:
- Sort through the mushrooms, sorting out the wormy ones. Remove the film from the caps. Rinse thoroughly and set aside to drain. Cut into small pieces.
- Transfer the slices to a frying pan with heated oil. cook over moderate heat for about 20 minutes, uncovered, to allow excess liquid to evaporate.
- Chop the onion into small cubes. Fry in a frying pan with a little oil until nicely browned. Then transfer to the butter.
- Chop the dill and follow. Immediately add salt, pepper and stir.
- Add butter, stir until melted, 3 to 5 minutes.
- Turn off the burner and close the lid. Leave to cool.
- Place the fried mushrooms in jars and cover with nylon lids. Place in the refrigerator. The workpiece can be divided into bags or containers and sent to the freezer for long-term storage. Jars of butter can be sterilized, then they can be stored in the cellar.
Preparing fried butter with bell pepper and dill for the winter
The addition of bell pepper makes the finished dish more sophisticated and adds unusual flavor notes. Dill and additional spices help the mushrooms to better reveal their flavor. The consistency of their mixture with pepper becomes more like a canned salad. It’s easy to prepare fried boletus mushrooms for the winter; for this you will need:
- 2 kg of mushrooms;
- 2 large bell peppers;
- a bunch of dill;
- 2 onions;
- 4 tbsp. l. sunflower oil;
- 1 tsp. ground black pepper;
- 2 peas of allspice;
- a pinch of citric acid;
- salt to taste.
Pre-boiled mushrooms are fried and stirred constantly in vegetable oil for 20 minutes. Then they add onions cut into half rings and finely chopped bell pepper. All ingredients are mixed, then citric acid, finely chopped dill and pepper are added to them. Salt the finished dish to taste and mix well. The butters are laid out in jars prepared in advance and the oil in which they were fried is poured into them. The jars are sealed with lids and sent for storage.
Cooking features
Preparing butter for the winter is not a task for the lazy. Before you start cooking, it doesn’t hurt to study the recommendations of experienced mushroom pickers and cooks, otherwise the result may not justify the effort.
- It is not recommended to collect any mushrooms near highways, industrial enterprises, or in other environmentally unfavorable areas, since they absorb toxins like a sponge, and neither soaking nor cooking allows you to completely get rid of the poisons. Experienced mushroom pickers do not cut large old mushrooms for a similar reason.
- Butterfly spoils quickly, and even if you are tired of quiet hunting, it is advisable to clean and prepare them for the winter on the same day.
- Butternuts are covered with an oily sticky film, which is why they got their name. As a result, they become covered with forest debris and are very difficult to clean. The stems must be scraped with a knife or even cut off; the top film must be completely removed from the caps by prying it off the tip with a knife. It will be a little easier to do this if you first soak the mushrooms in a large amount of cool water.
- If you do not protect your hands with gloves when handling oil, the skin will turn dark and you will not be able to wash your hands the first time.
- Before frying, the butter must be boiled. Before this, the mushrooms are cut into pieces approximately the size of a small butter dish. Boil these mushrooms in salted water; it is also advisable to slightly acidify it. For a liter of water take a tablespoon of salt and 1 g of citric acid; for 1 kg of mushrooms you will need 1.5–2 liters of this solution. Recommended cooking time is 15–20 minutes. Some people cook in two batches for 7–10 minutes, replacing the used water with clean water.
- After cooking, it is advisable to rinse the butter and let it dry. Then when fried they will have a more pleasant consistency.
- You can fry boletus for the winter in vegetable or butter, or in a mixture of both. They taste better in butter; mushrooms fried in vegetable oil are stored better. It is important that the oil is of high quality and fresh, otherwise the canned food will be irreparably spoiled. Of the unrefined vegetable oils, only olive oil is allowed to be used; other oils are only suitable for refined ones, otherwise harmful carcinogens are formed during cooking.
- Fried butternuts intended for long-term storage should only be placed in pre-sterilized jars. If you plan to store them in the refrigerator, you can use plastic lids. To store snacks in a cool room, it is better to close them with metal lids to ensure an airtight seal. Lids must be boiled before use.
How to fry butter with garlic for the winter
Fried mushrooms with garlic are an excellent option for preparing butter for the winter. Garlic adds an incredible aroma and unique piquant taste to the dish. The result is a dish that can be either a separate snack or an addition to other culinary masterpieces. To prepare you will need:
- 2 kg butter;
- 1 head of garlic (8-10 cloves);
- 1 onion;
- 40-50 g butter;
- ground pepper;
- salt.
Fry boiled mushrooms in melted butter for 25-30 minutes, stirring occasionally. You need to fry under the lid so that they are soaked in butter. Chop the onion into cubes, finely chop the garlic with a knife. Vegetables are added to the pan and fried along with mushrooms until golden brown. The finished dish is salted, peppered and compacted tightly into jars. The rest of the butter is poured there. When the jars of fried mushrooms have cooled, they are sent to a cool place for further storage.
How to prepare fried boletus with vegetables for the winter
Vegetables turn fried mushrooms into a delicious appetizer that will remind you of warm summer days. The recipe can be supplemented with your favorite vegetables, but the classic list of ingredients for preparing such a delicacy is as follows:
- 2 kg of fresh mushrooms;
- 0.5 kg of zucchini;
- 0.5 kg of tomatoes;
- 200 g tomato paste;
- 0.5 kg squash;
- sunflower oil;
- 5 tbsp. l. wheat flour;
- salt and pepper to taste.
Vegetables and boiled butter are fried separately. Simmer the mushrooms for about 10 minutes over low heat. Zucchini and squash are cut into slices, rolled in wheat flour and fried until golden brown. The tomatoes are cut into cubes and stewed until smooth, then tomato paste is added to them and mixed.
Important! Instead of squash, you can use eggplant or zucchini. You can also add onions and a small amount of carrots to the recipe.
All ingredients are mixed and simmered in a large saucepan for about half an hour. Then the fried boletus is placed in jars for the winter. They need to be sterilized for about 2 hours in a large saucepan with water and only then rolled up under the lids. The finished snack is sent for storage in a cold basement.
Fried butter for the winter - the best recipe in jars (without sterilization)
I consider this method of processing my favorite mushrooms for the winter to be the best, since it does not require sterilization. But in this case, the workpiece needs to be stored only at low temperatures. The refrigerator meets the requirement perfectly. Oil is added to block oxygen from reaching the mushrooms.
Take:
- Boiled boletus (net weight) – 1-1.2 kg.
- Butter – 400 gr.
- Pepper, salt - to taste.
Use any oil, you can use refined sunflower, pork or beef fat, but the taste of the preserve will be different, be prepared for this.
Step by step recipe:
Sort through the butter, mercilessly throw away the rotten, wormy and overused ones. Clean off any debris and remove the skin from the caps. Cut large specimens, leave tiny mushrooms whole, then they will look incredibly appetizing in dishes.
Place in a saucepan with water and bring to a boil. Add salt and cook for about 20 minutes.
Drain the water.
Place the cooked mushrooms in a frying pan without oil. Now our task is to completely evaporate the liquid. Stir frequently to help this happen faster.
Now add a piece of butter and mix the contents well. But not all, put about a tablespoon. Fry, reducing the heat slightly, for about a quarter of an hour.
Melt the rest of the butter in any way (you can use the microwave).
Fill sterilized (required) jars with mushrooms. Stuff tightly to get more in. Be sure to sterilize the lids as well.
Pour ghee on top. Do not use any white oil residue that remains in the bowl.
Seal tightly with lids, either iron or screw. Wrap the workpiece warmly, but there is no need to turn it over. When the jars have cooled, check the seal for seals. Store fried buttermilks only in the refrigerator.
Recipe for winter butter, fried and doused with marinade
This winter appetizer can become a real decoration for any table. The combination of fried butter and delicate marinade gives the dish a unique taste and subtle spicy aroma. To prepare this delicacy you will need:
- 1 kg butter;
- 300 ml water;
- 4 tbsp. l. table vinegar;
- salt;
- 5 peppercorns;
- vegetable oil for frying.
First you need to make the marinade. Add vinegar to boiling water, 1 tbsp. l. salt and peppercorns. Boil the mixture for 3 minutes and remove from the stove. Boiled mushrooms are fried over medium heat until golden brown. Then the fried boletus is placed in prepared jars and poured with the cooled marinade. The jars are tightly sealed and sent for storage. To avoid the development of mold in the jar, you can pour 1 tbsp into each jar. l. sunflower oil.
Bulgarian recipe for canning fried butter for the winter
Snacks originally from Bulgaria have remained among the most popular in Russia and neighboring countries for many decades. The classic Bulgarian recipe for preparing mushrooms for the winter involves using a large amount of vegetable oil, vinegar and garlic. For 1 kg of butter you will need:
- 200 ml sunflower oil;
- 4 tbsp. l. 9% table vinegar;
- 4 cloves of garlic;
- a small bunch of dill;
- salt to taste.
Mushrooms are fried in a large amount of vegetable oil until golden brown. After they are ready, they are placed in jars, and vinegar, finely chopped garlic, a little salt and chopped herbs are added to the remaining oil in the pan. The mixture is brought to a boil, then removed from the heat, cooled and poured over the fried butter. Jars with the workpiece are sterilized in boiling water for 50 minutes, after which they are sealed and sent for storage.
How to store fried boletus for the winter
It is believed that even without sterilization, fried mushrooms can retain their consumer properties for up to six months. The main conditions for storage are a tightly closed container with preparations for the winter, the absence of direct sunlight and compliance with the correct temperature conditions. The best temperature for storage is considered to be 4-6 degrees, so you need to choose the appropriate room - a cellar or basement.
Important! If you transfer the workpiece into plastic containers and cover it tightly with a lid, it can be stored in the freezer for quite a long time.
There are several ways to extend the shelf life of this snack. Sterilizing jars before sealing can increase the shelf life of the product to 9-12 months. Also, an excellent way to protect a dish from the development of harmful microorganisms is to add a small amount of vegetable oil.
Features of storing workpieces
Non-sterilized fried mushrooms can be stored for up to six months (all winter) in a tightly closed container at a temperature of +4...+6°C and without direct sunlight. Vegetable oil in recipes will prevent the development of harmful microbes.
Important! You can extend the shelf life of canned mushrooms up to two years by using more vinegar during cooking.
If the jar has already been opened, the product can be stored in the refrigerator for no more than two days. Another way to store a ready-made dish is to freeze it in plastic containers. It is better to use small containers so that the rest of the product does not have to be re-frozen.
So, there are quite a lot of options for recipes for preparing butter for the winter, you just need to choose the one you like best. Preparations of fried mushrooms can not only be consumed as a cold appetizer, but also added to soup, used as a filling for pies and pizza.
