Fried boletus. Fried boletus is an excellent seasonal dish for any table. To cook or not to cook - that is the question

How to fry boletus with and without oil

First of all, after cleaning, the mushrooms should be boiled in salted water for about 20 minutes. Then drain in a colander, cool and cut into pieces.

Heat the vegetable (butter) oil in a frying pan and add the butter. Fry over medium heat until all the liquid has evaporated.

The mushrooms should be stirred during the process to prevent them from burning. Salt to taste and add your favorite seasonings. When the boletus is ready, it acquires a dark color.

Sometimes housewives ask the question: how to fry small butter in a frying pan? In this case, the mushrooms are fried in a dry frying pan, without prior boiling. These oils contain a lot of their own oily liquid, which will help during frying. However, if you want a more sophisticated dish, add butter to the pan. See how subtly the taste of your mushrooms changes.

Fried boletus has a pleasant taste and aroma. A good combination for them is potatoes, vegetables, meat and cereals.

How to fry boletus in a frying pan with onions and potatoes

How to fry boletus in a frying pan with onions to create a dish that is unique in taste? Onions, brighter than all other products, will give the boletus the aroma of wild mushrooms and reveal the richness of the taste.

For 1 kg of mushrooms, it is enough to take 3 onions, 3 tbsp. l. butter, ground black pepper, salt to taste, and parsley.

Peel the butter, boil in salted water for 20 minutes, cut into slices.

Chop the onion and fry in butter until soft. Add mushrooms, salt, add pepper and fry for 10 minutes. Remove from heat and sprinkle chopped herbs on top.

As you can see, frying boletus is not at all difficult, and besides, they can be prepared in a variety of variations.

How to fry potatoes with butter in a frying pan so that the dish corresponds to traditional autumn Russian cuisine? This process does not require much time and financial costs. But the smell of the dish will tempt everyone who hears its aroma.

For 1 kg of butter, take 8-10 potatoes, 2 onions, butter (any) and salt.

Cut the peeled potatoes into slices and fry in oil until tender, about 20 minutes. Cut the boiled mushrooms and fry in oil for 10 minutes. Combine potatoes and mushrooms, add salt, add spices if desired, stir and fry for another 7-10 minutes.

How to fry boletus to make the dish unique?

Well, it would seem, what kind of trick is it - how to fry butter? A frying pan, oil, fire - that’s all the equipment for preparing delicacies from the forest. But if only it were that simple. To understand the entire procedure for proper frying, it is necessary to study some nuances known only to experienced housewives who can rightfully be proud of ideal dishes made from the most common mushrooms in our latitudes.

A good mushroom is a pure mushroom

First of all, the mushroom is checked for quality - is it wormy, not old, not rotten? For frying, it is best to use young boletus, two or three days old - they have presentable caps of a pleasant brownish color, tight white legs, untouched by small forest dwellers. They are tasty and look good even fried in a frying pan.

Before frying boletus, they need to be cleaned, and here we are talking not only about cleaning pine needles, autumn leaves and dirt, the caps must be rid of the sticky and slippery top film. Yes, the same one - beautiful brown and shiny.

It is completely unnecessary in a frying pan, as it will add unwanted slipperiness to the mushroom dish.

To cook or not to cook?

Again, a question that beginners in cooking mushrooms often ask: how to fry butter without boiling them first? Is this option possible?

Fried butter with onions

Having left the verification stage behind and made sure that everything is in order with the mushrooms and they do not pose a danger to health and life, you can proceed directly to frying the product.

Butternuts are good in company with any vegetables, but the bouquet of taste and aroma of wild mushrooms is most vivid when onions are added to them.

How to fry butter with onions? This is really not difficult. You need to take 2-3 medium onions per 1 kilogram of mushrooms, cut the onion into half rings, and cut the butter into slices. Melt a piece of vegetable oil (30-50 g) in a frying pan and first add the onion - let it fry a little (until light golden brown), then add the mushrooms.

First, the forest delicacy will release juice. At this time, the cook should let the mushrooms simmer under the lid (about five minutes), then the lid must be removed so that the liquid evaporates and the mushrooms acquire a golden-brownish hue characteristic of a fried product.

Classic: boletus + potatoes

For a kilogram of butter, you need to take 10 medium-sized potatoes, two onions and vegetable oil.

The ingredients are simple, but the question of how to fry boletus remains very relevant in this case, since mushrooms with potatoes are my favorite dish, so I wouldn’t want to spoil it in any way.

So, you need to understand the process step by step:

• wash, peel and cut the mushrooms into arbitrary slices,
• pour the butter into a frying pan heated with oil and fry it for thirty minutes (until the liquid has evaporated),
• the half hour required for frying butter is also quite enough to carry out a parallel process - peeling potatoes and cutting tubers into cubes,
• when the potatoes are ready, take out the mushrooms (how long to fry the butter, cooks decide for themselves, but not less than half an hour), and put the potatoes in the oil in which the mushrooms were cooked,
• while the potatoes are half cooked, peel and cut the onions into thin half rings, add the onion to the frying pan, mix with the potatoes, add salt and pepper,
• The final chord is to return the butter to the frying pan and fry everything until the potatoes are ready, serve the dish hot, sprinkled with chopped herbs.

In this case, the question is how long to fry the butter until cooked , has two answers.

• First– the mushrooms themselves reach condition within 30-40 minutes.
• Second– if we talk about mushrooms with fried potatoes, then the cooking time is slightly different: mushrooms have their own time, potatoes have their own, and all together plus 10-20 minutes.

Butter in sour cream

This dish has long won people's hearts and stomachs; butter in sour cream is considered the most delicious and easiest to prepare.

To please your household with such a delicious dish, you should carefully study how to fry boletus mushrooms with the addition of sour cream. It’s better not to use store-bought low-fat stuff – it won’t give that unique taste and won’t melt on the mushrooms to a transparent color. On the contrary, the butter will end up covered with unappetizing white flakes or grains of sour cream.

To stew mushrooms, you need to use only homemade, high-quality sour cream.

For half a kilogram of mushrooms - 200 ml of sour cream, onion, 1 carrot, pepper and salt to taste, butter (either vegetable or butter):

• boiled boletus should be chopped into neat pieces and fried in hot oil until the liquid evaporates,
• carrots are grated on a coarse grater, onions are traditionally cut into half rings,
• Having laid out the vegetables with the butter, keep all this wealth in the frying pan for another ten minutes,
• then add sour cream and simmer for about 10 minutes, not forgetting to salt and pepper the dish.

Butter "Exquisite"

Butter and bacon, and also wine and Parmesan cheese... This is not just a bunch of words, but a very original dish. How long should you fry the butter in this case? And most importantly, what will come of it?

Take 800 g of mushrooms, 350 g of bacon, one sour apple, 150 ml of dry red wine (not packaged, otherwise the whole idea will go down the drain), 200 g of Parmesan, butter and spices:

• Having brought the butter to half-cookedness, pour the wine into the frying pan and let the mushrooms simmer in it for several minutes, absorbing the bouquet of aroma and taste,
• meanwhile, prepare vegetables, fruits and bacon: cut the onion and apple into cubes, and cut the bacon into thin strips,
• add everything to the mushrooms, mix, season with spices, cover with a lid and leave on low heat for 20 minutes,
• two minutes before the dish is ready, add grated Parmesan.

How long does it take to fry butter?

At first it may seem like an eternity. How to fry butterfish if they are slippery? Will they get a nice golden crust? Such questions can easily drive an inexperienced cook crazy.

But everything in the world has its time, and for high-quality preparation of butter it is also determined: 20-30 minutes until the liquid evaporates from the dish, plus another 5-7 minutes for the mushrooms to finish cooking. If you consider cooking the mushrooms to be the beginning of the cooking process, you will have to add another 15-20 minutes. In total, the total time allotted for preparing butter is about an hour.

Fried boletus is a tasty and satisfying dish that can be eaten without or with a side dish, frozen for the winter, or used to prepare cold and hot appetizers. However, if you don’t know how to fry butter in a frying pan correctly, instead of an appetizing dish, you may end up with a shapeless mass that no one will want to eat. To avoid unpleasant surprises, you just need to study the features of the technology for preparing fried butter.

Features of the technology

The preparation of any dish has its own characteristics, and fried boletus is no exception.

• It is important not only to adhere to the technology for preparing butter, but also to the place where they are collected. They are not recommended to be collected along highways, in industrial areas, plantings, since in these areas the natural environment is polluted with various emissions, exhausts, chemical fertilizers and other harmful substances that are well absorbed by mushrooms.
• The collected boletus must be sorted out, discarding spoiled and overgrown mushrooms, the rest must be cleaned by removing the film from their caps (this is easier to do if the mushrooms are dried a little and the knife blade is moistened with vegetable oil). Afterwards, all that remains is to wash the mushrooms well and cut them into equal-sized pieces, leaving only the smallest specimens intact. There is no need to soak the butter.
• Inexperienced housewives are often concerned with the question of whether they need to boil butter before frying them in a frying pan. This question should be answered positively: before frying, the butter must be boiled in salted water (10-20 g of salt per 1 liter of water) for at least 10 minutes after boiling, or even more if the recipe requires it. After this, the mushrooms are washed and placed in a colander so that it can drain. You can skip the cooking stage only if you are going to fry frozen mushrooms that have previously been cooked.
• To prevent the butter from turning into a shapeless mass, you need to fry them over fairly intense heat, without covering the pan with a lid. To avoid burning the butter, you need to stir it often.

It remains to add that the butter is most delicious if you fry it in butter or with the addition of sour cream. Onions will also highlight their delicate taste.

How to fry boletus with onions: a simple recipe

• boletus – 1 kg;
• vegetable oil – 20–50 ml (depending on the area and coating of the frying pan);
• onions – 0.2 kg;
• salt - to taste;
• ground black pepper (optional) - to taste.

Cooking method:

• Pour the peeled and washed boletus with two liters of water, dissolving two tablespoons of salt in it, and place on medium heat. When the water boils, skim off the foam, reduce the heat and cook the mushrooms for 20 minutes. Repeat the procedure 2 more times, so that the total cooking time for the mushrooms is 60 minutes.
• Drain the butter in a colander and rinse with running water.
• When the water has drained, grease the frying pan with oil and place the mushrooms on it. Add salt and pepper if necessary. Fry over a medium flame, stirring constantly until the butter browns but does not burn.
• When excess moisture comes out of the butter, add a little more oil and chopped onion into thin rings or small pieces.
• Fry without ceasing to stir until the onion acquires an appetizing shade.

Video recipe for the occasion:

Despite the simplicity of preparation, the butter according to this recipe turns out very tasty. Buckwheat or potatoes are perfect as a side dish. Although you can fry boletus right away with potatoes.

Butter fried with potatoes

• boletus – 0.5 kg;
• potatoes – 1 kg;
• onions – 0.2 kg;
• vegetable oil – 60–100 ml;
• salt, spices - to taste.

Cooking method:

• Sort, peel and cut the boletus and boil them for 10 minutes in salted water, rinse.
• Wait for the water to drain.
• Peel the onion and cut into half rings or cubes.
• Peel the potatoes and cut into slices or cubes.
• Heat the oil in a frying pan, add mushrooms and onions, add salt and fry for 15 minutes.
• Remove the onion from the pan, add a little oil to it, and fry the potato wedges in it.
• Shortly before the potatoes are ready, add mushrooms, stir, reduce heat, add salt and pepper, cover and simmer for 10 minutes.

Before serving, it would be a good idea to sprinkle this dish with parsley, dill or finely chopped green onions. If desired, the ratio of components can be slightly changed in favor of butter. In this case, the finished dish will be even tastier.

Butter fried with sour cream: a classic recipe

• boletus – 1 kg;
• sour cream – 0.2 kg;
• vegetable oil – 50 ml;
• onions – 75–85 g;
• garlic – 5 cloves;
• salt and spices - to taste.

Cooking method:

• Prepare the boletus (clean, cut, boil for 10 minutes, rinse).
• Cut the onion and garlic into small pieces.
• Heat the oil in a frying pan, add the onion and garlic and fry them for 5 minutes.
• Place the mushrooms in the pan and fry them, stirring well, over medium heat for about half an hour, that is, until the water has evaporated from them.
• Add salt, add spices, add sour cream, stir.
• Cover the pan with a lid and simmer the mushrooms in it for 10 minutes.

Butter fried in sour cream turns out very tender. They can be eaten as a separate dish or served with potatoes, crumbly unsweetened cereals, and pasta.

Butter fried with nuts: an exquisite recipe

• boletus (very small, young) – 0.5 kg;
• walnut kernels – 0.2 kg;
• onions – 0.2 kg;
• butter – 50 g;
• apple cider vinegar (6 percent) – 20 ml;
• salt - to taste;
• cilantro or parsley, pomegranate seeds - for decoration.

Cooking method;

• Select the most tender and small boletus, since the recipe does not require pre-boiling them. Remove the film from their caps. Wash and dry the mushrooms, pouring them onto a paper towel.
• Melt the butter in a frying pan and fry the butter in it for 20 minutes.
• Peel the onion and cut into small pieces.
• Chop the nuts with a knife.
• Add finely chopped onion and crushed walnut kernels, fry the butter along with them for 10 minutes.
• Pour in the vinegar, stir, cover with a lid and leave on the stove for 2-3 minutes.
• Arrange the mushrooms on plates, garnish with pomegranate seeds, fresh cilantro or parsley.

This appetizer can be served either hot or cold. If necessary, it can successfully replace both a salad and a main course.

Butter fried with buckwheat

• buckwheat – 0.2 kg;
• boletus – 0.3 kg;
• onions – 100 g;
• carrots – 100 g;
• sweet pepper – 100 g;
• salt – 5 g;
• vegetable oil – 60 ml;
• spicy herbs (dried) – 10 g.

Cooking method:

• Pour water over the prepared mushrooms, bring to a boil, cook for a couple of minutes, skimming off the foam, drain the water, wash the mushrooms and place in a saucepan.
• Pour 0.5 liters of water over the mushrooms, adding salt to them. Bring to a boil and cook for 10 minutes. Remove the mushrooms from the pan.
• Cook buckwheat in mushroom broth.
• In one frying pan, fry the onion, cut into half rings, add mushrooms to it and simmer under the lid for 20 minutes.
• In another frying pan, fry the grated carrots and thinly sliced ​​peppers for 5–10 minutes.
• Add buckwheat and vegetables fried in a frying pan to the mushrooms, season with herbs, stir and simmer everything together for another 10 minutes.

The result is a tasty, satisfying and healthy dish.

Butter can be fried in a frying pan with different foods and end up with completely different, but tasty hearty dishes in their own way.

Cooking fried mushrooms, including butter mushrooms, on the one hand, seems like a fairly simple process. However, there are some nuances that depend on the size of the mushrooms and their condition (frozen or fresh). If you consider a few simple frying techniques, you can get a really tasty dish that you can please yourself and your family.

If you take into account a few simple techniques for frying butter, you can get a really tasty dish that you can please yourself and your family with.

If cooking different mushrooms to prepare soup is carried out using the same technology, then in the case of frying there are several peculiarities and principles that must be taken into account:

1. First of all, frying mushrooms does not mean stewing them. The main difference between these processes is that stewing is carried out in the presence of a large amount of moisture, in which mushrooms and other products are softened by steam. And when frying, a pleasant, aromatic crust is formed due to the heat treatment of the mushrooms in a frying pan in oil. Although in culinary practice, frying and stewing mushrooms often mean the same process.
2. If it is important to get a tasty, crispy crust, you can use breading - flour, breadcrumbs. You can make a double layer - roll the mushrooms in mixed eggs (you can pre-salt and pepper them), and then in flour or breadcrumbs.
3. There is no need to chop the mushrooms too finely. The pieces should be at least 3-4 cm wide. Otherwise, during frying, they will shrink to too small a size and generally risk burning due to the thin layer.
4. Fry mushrooms only in a hot frying pan. You can choose the oil to your taste - sunflower, olive.
5. Finally, different types of mushrooms have different cooking times. To bring the product to readiness, you need to know in advance how long certain types are fried. It is advisable to first boil all fresh forest mushrooms for 10 minutes, and then you can fry them (15-20 minutes). As for “urban” mushrooms, which are sold in the store all year round (champignons, oyster mushrooms), they are fried without pre-treatment for 15-20 minutes.

ADVICE

Butter or ghee, in which you can fry the mushrooms, will add a special piquancy to the butter. You can also add a piece of butter to the finished hot product.

How to fry boletus (video)

Features of frying oil in a frying pan

Butterflies are wonderful forest mushrooms that have a fleshy cap and give the dish a very rich aroma. To maximize their taste, you need to know some tricks, which are discussed below.

Is it possible to fry mushrooms

Even experienced mushroom pickers often ask this question. On the one hand, almost all mushrooms can be used to make a delicious soup. But on the other hand, in order to feel not only the taste of butter, but also their pleasant elastic consistency, the product should be prepared in fried form.

Therefore, it is possible and even necessary to fry butter. The main thing is to do it correctly, in accordance with proven recipes. However, it is important not only to follow all the technology, but also to properly prepare the boletus.

Butterflies are wonderful forest mushrooms that have a fleshy cap and give the dish a very rich aroma.

Pre-treatment of mushrooms

Pre-treatment of boletus is somewhat more complicated than that of some other mushrooms (for example, champignons). It consists of the following:

1. First of all, while the mushrooms are dry, you need to shake off all the soil from them and do not rush to wash them. The fact is that all the butter mushrooms need to be cleaned, and this is easier to do if the mushrooms are dry.
2. Cleaning is carried out using a sharp knife, and you need to start this work as quickly as possible. The essence of the treatment is to remove the film from the cap. It is important to do this with gloves, because the dirt from the caps literally eats into the skin, under the nails and is quite difficult to wash off.
3. As usual, the mushrooms are washed, simultaneously getting rid of dried, cracked fruiting bodies, as well as old and wormy mushrooms.
4. Next, the boletus is placed in a colander to drain all the water, and cut into pieces the size of a walnut. Don't worry that it's too large - when frying, all the mushrooms shrink due to evaporation of moisture.
5. There are different opinions about pre-boiling butter. On the one hand, like all wild mushrooms, they are often boiled for 15 minutes in half a liter of salted water. On the other hand, if you want to get more elastic pieces, you shouldn’t do this, but then you will have to fry a little longer (5-7 minutes).

NOTE

During a good mushroom season, when quite a lot of boletus grows, it is better to collect only the quantity that can be cooked in 2-3 days, since over time the mushrooms greatly lose their taste.

The essence of the treatment is to remove the film from the boletus cap.

How long does it take to fry frozen and fresh butter?

Frying frozen and fresh butter differs both in time and in the process:

1. Fresh mushrooms are pre-boiled for 15 minutes and fried for about the same amount. If not boiled, fry for 20 minutes.
2. Frozen buttermilks melt at room temperature, and if they are completely thawed, they are dipped in a paper napkin and fried in the same way as fresh ones. If the mushrooms have not completely melted, they can be cooked in a frying pan, but then they will turn out stewed and not fried. You can put them in a frying pan and frozen, but then the cooking time increases to 25-30 minutes.

NOTE

If you don’t have any time at all, you can defrost the mushrooms in a pan of water - cook for no more than 15 minutes.

Fried boletus in sour cream (video)

Principles of cooking butter in a frying pan

The principles of making butter are quite simple:

1. First of all, mushrooms are placed only in hot oil.
2. During the first 10 minutes of cooking, it is important to stir constantly so that not a single piece burns.
3. In the second 10 minutes, you need to reduce the heat to medium and bring the product until fully cooked. At the same moment, add onions, other vegetables, and sour cream, if provided for in the recipe.
4. Finally, another important principle is that mushrooms should be salted only after a crust has formed. If you do this at the very beginning, the butter will release water in which it will begin to stew rather than fry.

Butter should only be placed in hot oil.

The best fried butter recipes

Here are some time-tested, affordable recipes for making fried butter.

Classic recipe “Butter in sour cream”

You will need the following components:

• mushrooms 0.5 kg;
• onion 1 medium head;
• sunflower and vegetable oil - 1 tablespoon each;
• sour cream 15-20% fat and spices - at your discretion.

The sequence of actions is as follows:

1. Pre-processed boletus is cut into small pieces (3-4 cm wide).
2. Heat vegetable oil in a frying pan and add a spoonful of butter to it. When it gets very hot, you can check by dropping a small amount of water - it should foam a lot and crackle.
3. It is in such a hot frying pan that you must first put the onion (chopped quite finely) and fry until half cooked (not until golden brown).
4. After this, add the butter, gradually reduce the heat and fry for 15 minutes, stirring constantly.
5. At the very end, add sour cream, spices (you can also use herbs) and let it warm up for another 2-3 minutes.

Butter in sour cream

Butter with cheese and herbs

If you want to get a more delicate creamy taste that goes very well with mushroom, You can take the following products:

• boletus 0.5 kg;
• hard cheese - a small piece (200 g);
• 2 onions;
• herbs to taste (it is advisable to take basil, dill and parsley in equal quantities);
• vegetable oil and butter - a tablespoon each.

The cooking sequence is approximately the same:

1. First, fry the onion in a hot frying pan until half cooked.
2. Then add butter and spices and fry for 20 minutes.
3. Literally 3 minutes before readiness, add pre-grated cheese on a coarse grater and cover with a lid, reducing the heat to low.
4. The dish is decorated with finely chopped herbs, which can be added along with cheese to give the dish a pleasant aroma.

Butter with cheese and herbs

Spicy butter with walnuts and pomegranate

Of course, sometimes you want to add your own culinary twist to already known classic recipes. This method of frying butter is just an example of such a case. You will need the following products:

• boletus 0.5 kg;
• peeled and finely chopped walnuts - 4 tablespoons;
• 3 tablespoons butter;
• apple cider vinegar (or table vinegar) - half a tablespoon;
• pomegranate seeds – 1 tablespoon;
• salt and spices at your discretion.

The technology is as follows:

1. First, mushrooms are fried in a hot frying pan (in butter).
2. After 10 minutes, the heat is reduced to medium and the mushrooms are fried for another 10 minutes.
3. At this point, walnuts, salt and all the spices are introduced. The entire mixture is fried for another 10 minutes.
4. Literally three minutes before readiness, add pomegranate seeds and finely chopped herbs, cover with a lid, reduce the heat to low and infuse everything together.

Butter with potatoes and white wine

And one more recipe from the original series. This is a real festive dish that will decorate the table well and allow guests to be satisfied. You will need the following products:

• boletus 1 kg;
• potatoes 0.5 kg;
• onions and carrots, 2 medium pieces each;
• 5-6 cloves of garlic;
• sunflower oil 2-3 tablespoons;
• bell pepper 4 pieces (it is better to take multi-colored ones);
• hot chili pepper 1 piece;
• olives 1 tablespoon;
• sour cream (it’s better to take the fattest, rustic one) 4 tablespoons;
• white wine 4 tablespoons;
• salt, herbs and spices at your discretion.

The technology is as follows:

1. First, all the vegetables are prepared - potatoes are cut into portions, bell peppers are cut into strips, onions are finely chopped, and carrots are grated on a fine grater.
2. Heat the oil in a frying pan, put in the garlic cloves for 4 minutes and remove.
3. Then add carrots, after 3 minutes - onions and simmer for 6 minutes.
4. Now add pre-cut honey mushrooms and fry over medium heat for 20 minutes.
5. Then salt and spices are added.
6. Separately, fry the potatoes until golden brown, then add the bell pepper.
7. Now it is advisable to take a roasting pan or pan with thick walls and pour the wine into it, allowing the alcohol to completely evaporate (5 minutes).
8. Then add all the ingredients and simmer for 5-7 minutes. At the same moment, add chopped chili peppers.

Fried potatoes with baby potatoes (video)

Thus, if you know simple culinary techniques and diversify traditional recipes with original ingredients, you can achieve a real culinary masterpiece.

Bon appetit!

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Mushrooms are present in the cuisine of many countries around the world; there are many ways to prepare them - from fried mushrooms and puree soups to pickled preparations for the winter. It is not surprising that this food product is so loved by real gourmets, because it is difficult to find a more nutritious and at the same time dietary dish, even one based on mushrooms.

The record holder among mushrooms for taste and amount of vitamins is boletus. They are especially respected by mushroom pickers not only for their taste, but also for their yield; during the mushroom season they grow in entire clearings. They are quite difficult to confuse with other types of mushrooms, so the risk of bringing home a toadstool is sharply reduced. And it is not recommended to pick mushrooms on your own if you are not confident in your knowledge.

Many dishes can be prepared from, but fried mushrooms will not leave anyone indifferent. It would seem that there is nothing complicated in the cooking process; on many culinary sites you can find advice to fry them with onions and that’s it. However, in order to get a truly tasty dish, you need to become familiar with the nuances and pitfalls. Experienced housewives, through trial and error, develop the ideal method for frying butter, and are happy to share it with others.

Boletus mushrooms

Preparing mushrooms for cooking

Before frying butter, you need to pay due attention to preparing the food. First of all, you need to make sure that the mushroom is suitable for consumption. If it is damaged, or there are clear signs that worms have eaten it, it is better to put such a mushroom aside. Specimens that are a few days old are ideal for this dish. They are small in size, with smooth brown caps and tight legs, without any symptoms of being eaten by beetles. These mushrooms are not only the most delicious, but also look beautiful on the plate.

Mushrooms must be cleaned before cooking. Some people think that removing the remaining soil, leaves and dirt will be enough, but this is not the case. There is clear mucus on the butterfly caps, which you should get rid of, otherwise it will spoil the dish. You need to peel the mushrooms until they turn brown. Freeing boletus from mucus is not so easy for an inexperienced mushroom picker. But there are a few secrets that will help make the process easier.

Secrets of simple cleaning:

• mushrooms are first cleaned and then washed;
• the cap must be rubbed with salt;
• the knife should be small and sharp.

It is best to clean boletus immediately after they are cut. Because of this, the collection process may be delayed. Most often, mushroom pickers prefer to do this business after returning home. After the boletus has been lying in the basket for several hours, it will be more difficult to remove the mucus, but if you rub the caps with salt, it will come off easier. Only after the oils have been removed from the film can they be washed. It’s good if you scald the butter with boiling water before frying.

Many housewives prefer not to use mushroom stems for fried dishes; they leave them for soups or sauces. But beautiful hats look great in a frying pan. To preserve the integrity and elasticity of the mushrooms, you only need to pour them into a hot frying pan, and do not immediately add oil. You need to let them dry dry for about twenty minutes, and only then add vegetable or animal fat.

Before frying boletus, many cooks prefer to boil it. This is correct, because you can immediately send mushrooms to the frying pan only if there is no doubt about the quality of the product. Better yet, the cooking process will take half an hour longer, but then you can be sure that the butter is suitable for food. You need to cook boletus with the addition of one whole onion. It is an indicator, because if the mushroom is poisoned, the bulb becomes dark in color.

Preparing butter

Simple and delicious recipes for fried butter

There is no definite answer to the question of cooking time, because everything depends on the final dish, the accompanying ingredients and the recipe. If you just want to enjoy the fried mushrooms, just leave them in the frying pan for ten minutes, which is enough for them to be covered with an appetizing crust. If you cook classic potatoes with mushrooms, then, undoubtedly, the cooking time will be longer. There is no strict preparation recipe.

A classic of Russian cuisine is butter and potatoes. One kilogram of butter will require a dozen medium potatoes and a large onion. All the ingredients are familiar to every housewife, but the question of how long to fry the butter remains relevant. This dish is loved by everyone, and I wouldn’t want to ruin the anticipation of a delicious lunch with one wrong step.

So, pre-prepared mushrooms are cut into small slices. Pour the mushrooms onto the hot surface of the frying pan, after about twenty minutes add oil and fry until there is no liquid left. This will take up to half an hour in total. This time will be enough to peel the potatoes, wash them and cut them into cubes or strips, as you like.

When the mushrooms are ready, you need to remove them from the pan and put the potatoes in their place. There is no need to change the oil; the potatoes will be more flavorful if fried in the same oil. Leave the potatoes to fry, and in the meantime peel the onions. When the potatoes are half cooked, add chopped onions, salt and seasonings to taste. When the onion is browned, pour the butter into the frying pan and fry until the potatoes are cooked. You can serve with fresh herbs, they will add a special aroma to the dish.

Butter in sour cream has long and firmly taken its place in the hearts of gourmets. This dish is not only tender, light and tasty, but also very easy to prepare. There is no need to use store-bought sour cream in this dish. This sour cream will cover the mushrooms with flakes that look unappetizing. Homemade fatty sour cream will dissolve and give the mushrooms a unique taste.

For half a kilogram of mushrooms you will need a glass of sour cream, a medium onion and carrots, and any oil for frying. Place the pre-cooked mushrooms in a hot frying pan, this time with oil, and fry until the liquid is completely removed and evaporated. Finely chop the onion and chop the carrots on a coarse grater. Place all this in a frying pan with mushrooms and fry for about ten minutes, stirring occasionally. Then pour in the sour cream and simmer over low heat for another ten minutes. After cooking, the dish can be salted and spices added.

The combination of butter with bacon, wine and Parmesan cheese will not leave anyone indifferent. The main thing is to keep the proportions correctly. We take a little less than a kilogram of mushrooms, three hundred grams of bacon, unsweetened, or preferably sour, apple, onion, a glass of dry red wine and two hundred grams of Parmesan. You should only choose good wine, otherwise the dish simply won’t work out.

Cook the prepared mushrooms in a frying pan until half cooked, add wine to them, and leave to simmer for about five minutes. This time is enough for the mushrooms to imbue the aroma of the wine. Onions and apples are diced, and bacon is in strips. At the same time, add all the other ingredients to the mushrooms, add salt and pepper, and simmer under the lid for about twenty minutes. Add the grated cheese to the dish a couple of minutes before serving.

It may seem to some that the butter takes a very long time to fry. But in fact, well-prepared, peeled and washed boletus is fried for no more than half an hour, the rest of the time depends on the products that will accompany the dish. It is important to evaporate all the liquid from the pan, after which the mushrooms only need five minutes to cover themselves with a pleasant golden crust. Adding the fifteen or twenty minutes required for pre-cooking the mushrooms, we get an average of about an hour. This is a very short time to prepare a tasty and healthy dish.

Fried butter is a very satisfying and incredibly tasty dish. But before you start cooking butter, you need to clear them of the film. It collects a lot of sand and forest debris. If you do not clean the film, it will be very difficult to wash the mushrooms. And, in addition, when frying, the film will burn and stick to the pan. In fact, there is nothing difficult in making butter.

Fried boletus - a simple recipe

To prepare a simple recipe for fried butter, you will need the following products:

Cooking method:

• Peel the mushrooms, wash and dry.
• Cut the mushrooms into large pieces.
• Melt the butter in a frying pan and add vegetable oil to it.
• Peel the onions and finely chop them. Fry it a little, but do not brown it.
• Add the mushrooms to the pan with the onions and reduce the heat to low. The boletus will let out a little juice.
• Fry the mushrooms for 20 minutes, remembering to stir them. Add spices, ground pepper and salt to your taste.
• After this time, add sour cream to the fried butter and cover with a lid. Simmer for 5 minutes on the lowest heat. Turn off and add finely chopped herbs and a little garlic (to taste).

Fried boletus with herbs and cheese - step-by-step recipe

Ingredients for making butter according to this recipe:

Step-by-step preparation of fried mushrooms. To start clean the butter from the film, rinse thoroughly to remove grains of sand and drain them in a colander. Excess water should drain. After this, cut the boletus into large pieces (fry small mushrooms whole) and leave them to dry.

Onions need to be peeled, rinsed and finely chop. Place the frying pan on the stove and turn the heat to maximum. Pour oil into a frying pan and heat it. Pour chopped onion into a hot frying pan and fry until golden brown.

When the onions are almost as they should be, pour the butter into the frying pan, pepper and salt them. There is no need to turn down the fire. Butter fry for 20 minutes stirring them from time to time.

5 minutes before the end of cooking add cheese and herbs. Then mix everything well and reduce the heat to low. Butter must be cooked until crispy. Make sure that the greens do not start to turn black.

Fried boletus “Spicy” - recipe for cooking

To make this delicious tasting recipe, you need the following ingredients:

In running water wash and peel the mushrooms them from the film. Cut them into thin strips and place in a colander to drain. While the water is draining, prepare the onions. Wash it well and chop the feathers, including the onion.

Rinse the parsley in running water and chop. Place a frying pan on the stove and heat it well. Then put butter in it. When the butter melts, put the butter in the pan and cover it with a lid. Fry for 30 minutes.

After this time, add to the mushrooms salt, onion and seasonings(according to your taste). Fry everything together for 10 minutes and add chopped nuts to the pan. Pour apple cider vinegar over everything.

Stir everything well, reduce heat to low and fry for 7 minutes. Turn off the fire. Add greens and pomegranate to the dish. Close the lid tightly.

Recipe for fried butter with potatoes “Roast”

To prepare Roast you will need the following ingredients:

To prepare the “roast”, first rinse and peel the mushrooms well. Chop them into circles and drain in a colander (the liquid should drain completely). Wash raw potatoes from dirt, peel and cut into small squares.

Wash the bell pepper, remove the stem and all seeds. Cut into thin strips. Peel the onion, rinse and chop into half rings. Peel the carrots, rinse and cut into thin slices.

Rinse the olives from juice and cut in half lengthwise. Remove the peel from the garlic, wash it and cut it lengthwise. Place the pan on the stove and turn on medium heat. Pour in vegetable oil and heat it.

Place the garlic in the pan, after 3 minutes add the carrots, and after another 3 minutes add the onion. Stir everything well, cover with a lid and simmer for 7 minutes. Then add the mushrooms, stir and simmer for 20 minutes, remembering to stir occasionally. Then the vegetables need to be salted and seasonings added as desired.

In another frying pan until golden brown fry the potatoes within 10 minutes. Then add the bell pepper and wait until the vegetables turn golden.

In the deck (deep) warm up the wine. To do this, put it on the fire and let the alcohol evaporate: over medium heat, pour the wine into the vessel and put the olives in it after 3 minutes. Simmer them for 5 minutes.

After 5 minutes, put the mushrooms with garlic, onions and carrots into the deck, and then the peppers and potatoes. Sprinkle finely chopped hot pepper on top, pour sour cream over everything and put the deck in the oven. Bake at 180 degrees for 20 minutes, stir the “Roast” and serve.

Butter fried with buckwheat - how to fry it correctly

You will need the following ingredients:

To fry butter with buckwheat, first wash and peel the mushrooms. Then boil them for 10 minutes in slightly salted water (4.5 cups). Cook buckwheat in 3 cups of mushroom broth, adding spices first.

Peel the onion, rinse and finely chop. Cut the cooked mushrooms into small pieces. Place the pan on the stove, turn on medium heat and heat the oil. Add the onion to the hot oil and fry for 5 minutes.

Then add the mushrooms to the onion and simmer for 20 minutes. Then add boiled buckwheat. In another frying pan, fry the pepper and carrot strips. Fry without closing the lid 10 minutes on medium level fire.

Add the remaining mushroom broth, bell pepper and carrots to the mushrooms and buckwheat. Cover everything with a lid and simmer on low heat. within 10 minutes.