Health / 22.10.2023

Fried boletus: recipes for cooking mushrooms. Fried boletus with onions: simple recipes How to fry boletus with potatoes

Fried boletus is a very tasty and satisfying dish. Many people wonder: “ Why clean oil from the film?". The fact is that oil film, especially large ones, accumulates a lot of forest debris and sand. It is easier to clean such oils from the sticky film, along with all the debris, than to rinse them. In addition, when frying, the film sticks to the pan and burns. Frying butter is very simple. Butter should be fried for 15-20 minutes.

Ingredients:

Boletus mushrooms-500-700 grams

Bulb onions-1-2 pieces

Vegetable oil- 1 tbsp. l

Butter- 1 tbsp

Sour cream(optional) - 2 tbsp

Spices. greens, garlic, salt, ground black pepper.

How to fry butter

1 . Peel the oil from the film, rinse and dry.

2 . Cut the butter into large pieces.

3. Heat vegetable oil and butter in a frying pan. Peel the onion and finely chop it. Fry until half cooked (no need to brown).

4 . Add mushrooms and place over low heat. The butter will give a little juice. Fry for 15-20 minutes, stirring regularly. Salt and pepper to taste.

Fried butter with onions are ready

5. You can add sour cream to the fried butter and simmer under the lid on low heat for about 5 minutes.

Fried butter best recipes

The mushroom season has brought us whole baskets of this delicious product. Wonderful boletus will now dominate our table, sweetly combined with boiled potatoes, vegetable salads, pasta and cereals. The main thing is to cook the mushroom itself deliciously and learn how to combine it with different foods. Let's add several new fried butter dishes to our recipe collection.

Recipe: Butter fried with cheese and herbs

Mushrooms, boletus – 0.5 kilograms.
The cheese is hard, you can use any cheese you have, but the ideal one, of course, is Parmesan - 200 grams.
Onions – 2 pieces.
Parsley – 1 bunch.
Basil greens – 1 bunch.
Sunflower or olive oil - 2 tablespoons for frying.

Wash and clean the butter, let the excess liquid drain in a colander. Then we will cut them into large pieces; if the mushrooms are small, we will cook them whole. Let's leave the butter to dry.

Peel the onion, wash and chop finely. Place the frying pan on the heat, turn it to high, pour in the oil and let it heat up. Add the onion and fry until golden brown.

When the onion is almost what we need, add the butter without turning down the heat, pepper and salt, you can add paprika for spiciness. Fry the mushrooms for about 20 minutes, stirring so as not to burn.

5 minutes before readiness, lower the greens, add the cheese and stir, turn the heat to low so that the cheese melts faster. Cook the mushrooms until crispy, but do not let the greens turn black. You can cover it with a lid and thus bring the dish to its logical conclusion.

Recipe: Butter in sour cream “classic”

Boletus mushrooms (small) – 800 grams.
Onions – 3 pieces.
Garlic – 1 head.
Sunflower oil - a few tablespoons.
Butter – half a glass.
Sour cream - a glass (it is better to take medium or low fat content, since we also add sunflower oil and butter when frying).

Mushrooms must be rinsed well under running water, then drained in a colander and allowed to drain excess liquid. Now you can clean the oil from the film and rinse again. Let the mushrooms dry a little.

The onion needs to be peeled and cut into half rings. We also peel the garlic and cut it into slices. Now put a large frying pan on the fire and heat the sunflower oil in it. When the temperature is sufficient, add the garlic and fry it lightly over medium heat. Then turn down the heat and add the onion, stirring occasionally. After 5-7 minutes, add the mushrooms and stir. After 20 minutes you can add butter. Salt and pepper, mix, do not add heat so that the mushroom does not shoot. In total, the butter needs 40-50 minutes to fully cook.

Recipe: Butter according to a non-standard recipe “savory”

Boletus mushrooms – 0.5 kilograms.
Walnuts, chopped - half a glass.
Butter – 3 tablespoons (for frying mushrooms).
Green onions - a bunch.
Parsley - a bunch.
Apple cider vinegar – 1 tablespoon.
Pomegranate seeds – 50 grams.

Wash the mushrooms under running water and peel, cut into strips and leave to drain in a colander. In the meantime, let's prepare the onion: wash and chop the feathers along with the onion itself. You also need to wash the parsley and chop it finely.

Heat the frying pan and put butter in it to fry the butter. We will fry the mushrooms over medium heat under the lid for about 30 minutes, then add onion, salt and seasonings to taste. After another 10 minutes, add the nuts to the mushrooms and pour apple cider vinegar over everything. Stir and leave to simmer on low heat for another 7 minutes, then add the pomegranate, turn off and cover tightly with a lid, sprinkling with herbs.

Recipe: Butter with roast potatoes

Boletus mushrooms – 800 grams.
Potatoes – 500 grams.
Onions – 2 pieces, large.
Carrots – 2 pieces.
Garlic – 1 head.
Sunflower oil - for frying.
Olives – 20 pieces.
Fat sour cream – 200 grams.
Wine – 100 grams, optional.
Sad pepper, bell pepper – 4 pieces.
Hot pepper, red – 1 piece.
Dry herbs, salt and black pepper.

Wash and clean the mushrooms well, cut into rings and set aside to drain the liquid.

Peel and wash the potatoes, then cut into squares. Wash the bell pepper, remove seeds and cut into strips.

Peel the onion and cut into half rings. The carrots also need to be peeled, washed and cut into rings. Rinse the olives to remove any juice and cut them in half lengthwise. Peel the garlic, wash it and cut each clove lengthwise.

Now that everything is prepared, you need to put the frying pan on medium heat and heat the oil. Then lower the garlic for 3 minutes, then add the carrots, and after another 3 minutes - the onion. Mix everything and simmer covered for 7 minutes. Then add the mushrooms and simmer the vegetables for 20 minutes, then add salt and seasonings.

In a separate frying pan, fry the potatoes for 10 minutes until crispy. Add bell pepper and turn the vegetables golden.

Now you need to heat the wine in a duck pot or deep deck. Just put it on the fire and let the alcohol evaporate: over medium heat, pour the wine into a bowl, and after 3 minutes put the olives in there, simmer for 5 minutes. Now we lay out the mushrooms with onions, garlic and carrots, then the potatoes and peppers. Finely chop the hot pepper on top, pour sour cream over everything, and place in the oven for 20 minutes at 180 degrees. You can stir the roast before serving.

As you can see, fried boletus can be prepared in a variety of ways. Choose to your taste and enjoy your meal!

Greetings to all mushroom pickers who opened the season of fried potatoes with butter today. I look forward to these days, knowing in advance that I will forget about the dangers of fried foods and extra pounds. I will present simple, classic recipes - with onions, sour cream. But sometimes the beauty of a dish is in its simplicity, don’t you agree? At the same time, let me tell you that there is always room in my freezer for frozen mushrooms. This will allow you to enjoy not only this blessed day, but also in winter to remember the summer by preparing your favorite dish for dinner.

How to fry boletus with potatoes and onions

The proportions of mushrooms and potatoes are taken from the cookbook. In fact, as you know, you can’t spoil potatoes with mushrooms. So take as much as you like.

You will need:

Butter – 300 gr.
Large potatoes – 3 pcs.
Bulb.
Salt, sunflower oil.

Step-by-step cooking recipe

The first step is cleaning the mushrooms. It is impossible to miss it. Pick up the film on the cap and pull it off with a deft movement. Do not cut the small things, divide larger specimens into 2-4 parts, but not too small, otherwise you will spend a long time searching among the potatoes. Wash the mushrooms, but quickly and under running water - butter mushrooms tend to easily absorb moisture with the spongy structure of the cap.

Peel the potatoes, cut as desired - into strips, slices, circles.

Chop the onion into cubes.

Pour oil into the frying pan and add the onion. Fry for a couple of minutes.

Follow with mushrooms. Fry over moderate heat. Wait for the liquid to evaporate.

Add potato straws to the butter. Continue frying until golden brown.

Don't go far from the stove. The dish requires constant attention. Turn the contents over so they don't burn.

Potatoes fried with butter and sour cream

Take:

Potatoes – 5-6 pcs.
Mushrooms – 400 gr.
Bulb.
Sour cream – 2 large spoons.
Garlic – clove.
Dill, salt, vegetable oil.

How to cook:

Sort and peel the mushrooms. Boil in a small amount of salted water. 15-20 minutes is enough. Drain in a colander.
At the same time, peel the onion, chop the onion, and finely chop the garlic clove. Peel the potatoes and cut into strips.
Heat oil in a frying pan, throw in garlic and onions. When the onion turns golden, add the butter. Fry, stirring for about 5 minutes. Next, add sour cream.
When the sour cream “melts”, add potato strips. Continue frying until done, about 15 minutes. Just before finishing, add salt. It is not necessary to do this earlier, otherwise the potatoes will fall apart badly.

As I write this, guys, my mouth is watering, I envy myself. To help novice cooks, I found a video with a recipe for making fried butternut squash with potatoes. May you always have delicious food!

kulinarnayamozaika.ru

Butter mushrooms: how to process and prepare for frying?

The mushrooms got their name because of their cap, which is very oily and slippery to the touch. It is because of this feature that boletus caps are considered “dirty” mushrooms. There are always a lot of twigs, pine needles and other unnecessary “garbage” stuck on them.

Based on the above, we conclude that boletus needs processing and, moreover, thorough processing.
It is important to note the fact that mushrooms need to be processed in any case, regardless of what you are going to do with them next - fry, freeze, etc.
Moreover, boletus must be processed immediately after collection, since it cannot be stored for a long time when fresh.
First of all, if you are picking mushrooms in the forest, you need to inspect your basket for rotten and eaten specimens. Throw away such mushrooms immediately; they should not be eaten.
At home, look at the mushrooms again and if they are all intact and beautiful, then proceed to further processing.
Fill a bathtub or a large bowl or basin with water and put all the butter in it. Let the mushrooms sit for a while and soak, after which it will be much easier for you to clean them.
When all the debris is clear of the mushrooms, remove it and drain the dirty water. If you carried out similar manipulations in the bathtub, then before draining the water, be sure to remove all the leaves, needles, etc. from it.

Now rinse the mushrooms again in cold water. After this procedure, you can begin to clean the boletus.
Cleaning mushrooms is very easy and quick. Remove the lower part of the mushroom stem and that same oily film. It is recommended to wear gloves when cleaning boletus mushrooms, since these mushrooms turn your hands a dark brown color.
Next, rinse the mushrooms again.
Now we fill the basin with water, salt it and put the butter in it again. This is necessary so that all the “residents” who may still remain inside the mushrooms are removed from there. Leave the mushrooms in the water for a couple of hours. Next, drain the water, rinse them and let the water drain completely.
Next, you need to boil the butter. It’s hard to say for sure how many times these mushrooms need to be boiled and how long it takes. Some people prefer to boil several times for 15 minutes. each (measuring the time after boiling), others are boiled once, but wait half an hour.

So, take water into a container and salt it, put butter in the liquid.
As soon as the water boils, time it for half an hour.
After the specified time has passed, turn off the gas, drain the water and place the mushrooms in a colander, wait until all the water has drained.
There is a little advice: if the mushrooms that you are going to cook are large and relatively old, then it is better to cut them into a couple of parts and boil several times for 15 minutes. every.
After this, the boletus is ready for further use. They can not only be fried, but also boiled, pickled, stewed, baked, etc.

How and for how long should you cook boletus mushrooms before frying?

As mentioned earlier, there is no consensus on this issue. Different cookbooks, the Internet, and even the chefs themselves give different advice regarding this process. Generally speaking, your actions at the preparatory stage should be as follows:

Mushrooms are boiled in salt water
Place the already peeled boletus into a container with water.
After the water boils, set it aside for 15 minutes. and during this time cook the mushrooms
Next, drain the water and add new water, salt it again
Boil the butter one more time for 15-20 minutes.

Next, drain the water and place the mushrooms in a colander to drain all the liquid.
After such procedures, the boletus is completely ready for further preparation.
Remember, the larger the mushroom, the older it is, the longer it needs to be boiled.

Do I need to rinse the butter after cooking?

This question also cannot be answered unambiguously. Much depends on your preferences and how you will continue to cook the mushrooms.

In principle, if you don’t wash the mushrooms after cooking, nothing terrible will happen and it won’t be a mistake
But you need to remember that butterfish have a lot of mucus, and rinsing them once again will be very useful
Therefore, after you boil the butter, place it in a colander and rinse it again with running water, and then let the liquid drain
It is very important that the mushrooms dry out if you are going to marinate them further, since the water will soften them and they will not be hard

In what oil and for how long should you fry the butter after cooking?

Butternuts, like any other mushrooms, can be fried in almost any oil. In this case, you need to rely on your preferences and capabilities.

You can use regular refined sunflower oil to fry mushrooms. It is not recommended to fry boletus in unrefined oil, as it has a strong taste and smell and can spoil the taste of the main ingredient.

It won't be a mistake to use olive oil. However, this type of product is more expensive than regular sunflower oil and not everyone can afford it, and mushrooms, as you know, “love” a lot of oil.
Some people prefer corn oil, noting that the taste of mushrooms is very unusual.
Butter is also fried in butter, but in this case the product must be of high quality, preferably homemade. Purchased low-quality products will only spoil the taste of mushrooms.

Ideal combination for frying: a mixture of vegetable and butter

It must also be said that it is best to fry mushrooms in a mixture of 2 oils: vegetable and butter. Or, as an option, you can fry only on vegetable oil, and after cooking, flavor the delicacy with a piece of butter.
You should not cook mushrooms with spread and margarine.
As for time, you need to fry such mushrooms for about 20-30 minutes. In this case, you need to look at the amount of liquid in the pan. As soon as the mushrooms are “dried”, you can time them for 15-20 minutes. After this time, the boletus will be ready.

Fried boletus mushrooms: delicious recipes with onions in a frying pan

The combination of mushrooms and onions can be considered traditional. Thanks to onions, butternuts acquire a special taste and become more aromatic. There are many delicious recipes, the main ingredients of which are mushrooms and onions, but we will tell you the most interesting ones.

Prepare the following products:

Mushrooms – 1 kg
Onion – 2 pcs.
Butter – 60 g
Vegetable oil – 2.5 tbsp.
Nutmeg, rosemary, salt - at your discretion

As you can see, the dish according to this recipe consists exclusively of mushrooms and onions, however, such a small amount of ingredients does not in any way affect the taste of the finished delicacy:

We pre-prepare the mushrooms for frying. To do this, we clean and boil them
Pour vegetable oil into the frying pan and add butter, wait until the container warms up well
Place the onion in the pan and cook it for about 3-4 minutes. over medium heat, remembering to stir
Next, add butter to the onion and season the contents of the pan with the indicated spices and salt.
Cover the pan with a lid and cook the dish for about 10 minutes.
Next, mix the butter and cook for another 10-15 minutes. without covering the container with a lid
During this time, the mushrooms will fry and become slightly golden.
The finished dish can be sprinkled with fresh finely chopped herbs if desired.

There is another equally popular recipe for mushrooms with onions:

Butter – 1 kg
Onion – 3 pcs.
Garlic – 2 cloves
Walnuts – 120 g
Vegetable oil – 3 tbsp.
Butter – 40 g
Salt, thyme, oregano, paprika - at your discretion

Let's start preparing the deliciousness:

Pre-boil the mushrooms, place in a colander and let the water drain
Peel the onions and chop into cubes
Peel the garlic and cut into small pieces with a knife
Lightly chop the nuts, no need to make crumbs
Pour vegetable oil into the frying pan and wait until it heats up
Next, put the onion in a container and fry it for 3 minutes.
After that, place the mushrooms in the container. Season the contents of the frying pan with salt and spices and fry for 7 minutes.
Now add nuts to all the ingredients and cook for another 10 minutes.
Finally, add a piece of butter to the butter, mix the garlic in the pan and cook for another 5 minutes.

Fried boletus mushrooms: delicious recipes with potatoes

Fried mushrooms with potatoes – well, who doesn’t love this dish? There probably aren't many of us like that. With such a delicacy you can please your relatives at a family dinner, and you can pleasantly surprise guests who come to visit.

Prepare a list of the following products:

Potatoes – 7 pcs.
Butter – 600 g
Green onions - a couple of feathers
Vegetable oil – 5 tbsp.
Parsley, fresh dill – 4 tbsp.
Oregano, pepper, salt - at your discretion

We will prepare the dish as follows:

Peel and wash the potatoes, cut into small cubes
We clean the butter, boil it, put it in a colander and let the water drain
Wash the onions and greens, dry and chop
We will cook the potatoes in a separate frying pan, so pour 2.5 tbsp into one container. oil and wait until it warms up. Next, put the potatoes in the frying pan and cook for about half an hour, stirring occasionally. It is also important not to forget to salt the dish
In another frying pan, also pour 2.5 tbsp of oil. l. and after it heats up, put the onion in a container and fry it for 3 minutes.
Now add butter to the onion and season it all with spices and salt. Cook for about 10-15 minutes.
After the specified time, combine the mushrooms and potatoes in one container, season the dish with fresh herbs and onions and cook for a couple more minutes.

For the next dish we will need the following list of products:

Potatoes – 6 pcs.
Butter – half kg
Onion – 1 pc.
Garlic – 2 cloves
Carrot – 1 pc.
Cheese – 50 g
Vegetable oil – 4 tbsp.
Spices, salt - at your discretion

Peel the potatoes, wash them and cut them into slices
Clean and boil the mushrooms, let the water drain
Peel the onion and chop into half rings
Peel the garlic and cut into small pieces
Peel the carrots and cut into small cubes
Grate the cheese
We put 2 frying pans on gas, pour 2 tbsp into each. oils
Place the onion in the first frying pan and cook for 3 minutes.
Place the potatoes in the second frying pan, add a little salt and fry for about half an hour, stirring occasionally
Add carrots to the onion and fry for a couple more minutes. Next, add butter and garlic to these ingredients, season the contents of the pan with salt and spices. Don't forget, we also salted the potatoes. Fry mushrooms and vegetables for about 15-20 minutes.
Next, mix the potatoes and butter in one frying pan, sprinkle it all with grated cheese and cook under a closed lid for a couple of minutes until the cheese melts
It is recommended to serve the dish hot

Fried boletus mushrooms: delicious recipes with sour cream

Sour cream gives mushrooms a very delicate taste. This dish can be prepared as an independent dish or served with side dishes, such as potatoes, rice, etc.

To prepare the dish, take the following products:

Butter – 1 kg
Homemade sour cream – 250 ml
Onion – 2 pcs.
Salt, pepper, nutmeg - at your discretion
Dill, parsley – 3 tbsp.
Vegetable oil – 2 tbsp.

The dish is very simple to prepare:

We clean the butter, wash it and boil it. Next, place them in a colander and wait until all the water has drained from them.
Peel the onions and chop into half rings
Pour oil into the frying pan and add onion. Fry it for 5 minutes.
Next, add butter to the onions and season them with salt and spices. Cook for 10-15 minutes. before moisture evaporates
Then add sour cream to the container. Please note that this recipe calls for 250 ml of sour cream, but for those who want a less high-calorie dish, you can add 100 ml of the product and it will be enough
Homemade sour cream can be replaced with store-bought sour cream, but homemade makes the dish more tasty and aromatic
Mix the contents of the pan and simmer the dish for another 10 minutes.
Before serving, season the mushrooms in sour cream with herbs.

Fried boletus mushrooms: delicious recipes with cheese

There are a huge number of recipes for fried mushrooms. At the same time, completely different ingredients are added to them. Butternuts are prepared with meat, rice, mayonnaise, but we will focus on the recipe for fried mushrooms with cheese.

So, to prepare this delicacy we will need:

Butter – 350 g
Cheese – 200 g
Cream – 120 ml
Butter – 30 g
Oregano, paprika, salt - at your discretion

We clean and boil the butter, put it in a colander and wait until all the water has drained from it
Grate the cheese
Place a piece of butter and butter in a frying pan. Fry mushrooms for 10 minutes.
At this time, in a separate container, mix the cream, salt and all the spices and spices you have chosen. Let the mixture sit for a while
Next, carefully pour our sauce into the mushrooms, mix the ingredients and continue cooking for another 10 minutes.
After the specified time, add cheese in portions. You shouldn’t put all the cheese out at once, as it will clump into one big lump and won’t melt properly.
Once all the cheese is melted, remove the dish from the heat and serve.

There is another delicious recipe for fried mushrooms with mozzarella cheese. The advantage of this dish is that its preparation takes no more than half an hour.

Butter – half kg
Onion – 1 pc.
Butter – 30 g
Garlic – 2 cloves
Mini mozzarella cheese – 200 g
Pepper, rosemary, basil, salt - at your discretion

The cooking process is as follows:

We clean and boil the mushrooms, drain the water and wait until it has completely drained.
Peel the onion and chop into small cubes
Peel the garlic and grate it finely
We leave the cheese in the form in which it is sold. If you don’t have cheese in this form, but have regular mozzarella, you need to cut it into small pieces
Put oil in a frying pan. Once the pan is hot, add the onion and fry it for 3 minutes.
Next, add the mushrooms and season the contents of the container with all the selected spices and salt. Fry for about 15 minutes.
Then add garlic to the mushrooms and cook for another 5 minutes.
Mix mushrooms and cheese in a plate. If desired, you can sprinkle the dish with fresh herbs.

Fried boletus mushrooms: delicious recipes without cooking

Butterflies are one of those mushrooms that do not need to be boiled before further use. But there is one “but”. You can only avoid boiling those mushrooms that you have collected yourself and are absolutely sure that they are good and suitable for eating. It is also worth noting the fact that without pre-cooking, the mushrooms need to be very well cleaned and washed in order to remove all the mucus and dirt from their caps.

So, according to the first recipe, we will cook fried buttermilk with rice.

Butter – 400 g
Rice – 150 g
Onion – 1 pc.
Garlic – 3 cloves
Dill, parsley – 4 tbsp.
Oregano, pepper, cumin, salt - at your discretion
Vegetable oil – 2 tbsp.

Let's start preparing this delicious dish:

Clean and rinse the mushrooms thoroughly at least 3 times. It is advisable to put the boletus in water and wait until all the dirt and twigs are soaked, and then remove them. Next, drain the water from the mushrooms and let the liquid drain completely from them, dry the butter with napkins
Peel the onion and garlic and chop into small cubes
Wash the greens, dry and chop
Wash the rice several times in cold water, and then boil it in salted water until tender.
Pour oil into a frying pan and add onions. Fry it for about 3-4 minutes.
Next, add the mushrooms to the onions and season the contents of the pan with spices, herbs and salt. Fry for 15 minutes.
Then add garlic and herbs to the container and cook for another 7 minutes.
In a separate container, mix the prepared rice and fried mushrooms
The dish must be served hot. If desired, you can add hot pepper to the dish.

For the following dish, prepare the ingredients according to this list:

Butter – 1 kg
Tomatoes – 3 pcs.
Sour cream – 3 tbsp.
Vegetable oil – 3 tbsp.
Garlic – 4 cloves
Salt, oregano, paprika - at your discretion

Prepare the delicacy this way:

We wash the mushrooms at least 3 times, remove debris and film, and trim the stem. Dry the mushrooms with a napkin to get rid of excess moisture
Wash the tomatoes and chop them into cubes
Peel and finely chop the garlic
Pour oil into the frying pan and add the mushrooms there. Fry for about 10 minutes.
When all the water has evaporated, add tomatoes to the frying pan and season all ingredients with salt and spices. Fry for another 5 minutes.
Then add garlic and sour cream to the contents of the frying pan and continue cooking for another 10 minutes.
Serve the dish hot

Fried boletus mushrooms: delicious recipes for the winter

Fried boletus for the winter sounds strange, doesn’t it? However, this is actually a very tasty snack. Such mushrooms can be eaten as an independent dish or used to prepare more complex dishes.

We will need:

Mushrooms – 1.5 kg
Onion – 2 pcs.
Vegetable oil – 5 tbsp.
Pepper, salt - at your discretion

Mushrooms for a winter snack need to be properly prepared. We clean and wash the butter
Place the mushrooms in a container with water; the liquid should cover them. For 1.5 kg of mushrooms we need 2.5 tbsp. l. salt and half tsp. citric acid. Add salt and acid to the water and put the pan on gas. We wait until the liquid boils and time it for 25 minutes.
After the specified time has passed, drain the mushrooms in a colander and let the water drain
If the boletus is large, you can cut each mushroom in half or into 4 parts
Pour oil into the frying pan and add mushrooms. Fry for about 15 minutes.
We clean the onions and cut them into half rings. After the specified time, we send them to the mushrooms and cook the ingredients for another 5 minutes.
Next, season the contents of the pan with spices and salt and cook for a couple more minutes. After this, turn off the gas under the frying pan and wait for the butter to cool down
At this time, prepare containers for storing snacks. These can be food containers or regular 0.5 liter jars
We put the mushrooms in containers, close them with lids and send them for storage. Cans can be placed in the refrigerator, on the balcony, containers can even be stored in the freezer

The following recipe is no less tasty:

Mushrooms – 1.5 kg
Onion – 2 pcs.
Sweet pepper – 2 pcs.
Vegetable oil – 3 tbsp.
Citric acid – ¼ tsp.
Salt, pepper, oregano - at your discretion

Prepare this way:

We clean the butter, wash and boil it, dry it
Pour oil into the frying pan and add mushrooms. Fry them for 15 minutes.
Peel the onions and chop into half rings
Wash the pepper, remove the core and also cut into half rings
After the specified time, add the onions and peppers to the frying pan and fry the ingredients for another 5 minutes.
Next, season the contents of the container with spices, acid and salt. Cook for a couple more minutes.
Turn off the gas under the frying pan and wait for the cooked food to cool down.
Next, put the appetizer in the prepared container, and also put the oil in jars. We close the jars with lids and store them in a cool place.

How to fry frozen boletus?

We fell in love with butter because they can be prepared in completely different ways. During the season, when there are a lot of them and you don’t get around to pickling and salting, you can easily boil them and freeze them for later use.

In this case, the question arises: “How then to use frozen butter, how to fry them correctly?” In fact, everything is very simple. Frozen boletus does not need to be defrosted. Therefore, if you want to cook something from frozen mushrooms, or you just want to fry them as an independent dish, then you need to do the following:

Take an onion, peel it and chop it in a convenient way
Pour vegetable oil into a frying pan and fry the onion in it
Next, add frozen mushrooms to the prepared onions. Butter will give water, so there is no need to cover the container in which the ingredients are fried.
Stir the contents of the pan
As soon as the water has evaporated, season the butter with salt and spices and continue frying until cooked

There is a slightly different preparation option:

Place frozen boletus in a frying pan and wait until it defrosts and all the moisture that comes out of it evaporates.
Fry the onion in a separate pan
Next, add the mushrooms to the frying pan with the onions, season the ingredients with oil and spices and salt. Fry until done
The process of preparing frozen mushrooms takes approximately 45 minutes.

Butterflies are delicious mushrooms, from which you can prepare many dishes, winter snacks, salads, etc. To make your mushroom dishes tasty and safe, do not neglect the rules for processing these products.

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How to fry butter in a frying pan with sour cream

Sort the mushrooms from blades of grass, leaves, soil, and peel the caps.

Tip: to remove the film easily, place the butter in a colander and hold it over steam for ten seconds.

In a frying pan in vegetable oil, sauté the onion until yellowish. Add mushrooms and cook over low heat.
After a quarter of an hour, when the juice has evaporated, add salt and pepper, add butter and sour cream, and simmer for 5 minutes.

Place the food on plates, sprinkle with herbs and serve as a side dish for potatoes, crumbly porridge, and pasta.

How to fry butter in a frying pan with potatoes

Fried butter with potatoes is a popular Russian food during mushroom season. And it’s not surprising - it’s tasty, quick, and you can feed your whole family with this simple dish.

Ingredients: butter - half a kilo, potatoes - 1 kg, onions - 3 pieces. Spices and salt - to taste. Vegetable oil – 70 ml.

Chop the boiled butter and onion, pour into a hot frying pan with vegetable oil. Fry for 15 minutes until light brown, then transfer to a bowl.
Peel the potatoes, cut them, put them in the frying pan where you prepared the butter, and fry until done.
Add mushrooms to the potatoes, add salt, and heat for a couple of minutes. Serve by sprinkling the roast with garlic crumbs and green onions.

How to fry butter in a frying pan with nuts

Do you want to get a mushroom dish with oriental taste and aroma? Prepare butter with nuts. For this 700 gr. Cut the peeled mushrooms and, without boiling, fry in corn oil for 15 minutes. Then add chopped green onions and basil, pepper, salt, 3/4 cup chopped walnuts. Stir, pour in 2 tbsp. l. dry white wine or grape vinegar. Let the mixture boil for three minutes and turn off the gas.

The dish goes well with millet porridge, pumpkin pancakes, and mashed potatoes.

How to fry butter in a frying pan with vegetables

The good thing about the recipe is that the mushrooms are supplemented with fresh vegetables, which the housewife has in abundance in the autumn season. For 500 gr. Butter will do - onion, carrot, sweet pepper, turnip, 3 tomatoes.

Peel, wash, cut the mushrooms and place in a heated frying pan. Simmer for 10 minutes, then add chopped vegetables. Cook until the liquid evaporates, pour in 50 ml of vegetable oil and 2 tbsp. l. tomato paste. Fry for another 5 minutes, add salt and pepper. Serve as is or with boiled buckwheat, pearl barley or rice.

How to fry boletus in a frying pan with an egg

The dish is easy to prepare, the main thing is to have boiled butter on hand. Take 100 grams for mushrooms. zucchini and broccoli, an onion, three eggs, two peeled tomatoes.

Fry the mushrooms in sunflower oil for 5 minutes. Add finely chopped zucchini, onion, cabbage and simmer for 20 minutes over low heat. Break the eggs into a bowl, beat them with salt and a pinch of nutmeg and add to the frying pan. Stir, and as soon as the mass thickens, the snack is ready.

Fried boletus is a win-win option for quick, appetizing, low-calorie food and a good addition to the daily menu.

sovetclub.ru

How much and how to fry mushrooms in a frying pan

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:

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.
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.
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.
Fry mushrooms only in a hot frying pan. You can choose the oil to your taste - sunflower, olive.
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:

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.
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.
As usual, the mushrooms are washed, simultaneously getting rid of dried, cracked fruiting bodies, as well as old and wormy mushrooms.
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.
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:

Fresh mushrooms are pre-boiled for 15 minutes and fried for about the same amount. If not boiled, fry for 20 minutes.
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:

First of all, mushrooms are placed only in hot oil.
During the first 10 minutes of cooking, it is important to stir constantly so that not a single piece burns.
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.
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:

Pre-processed boletus is cut into small pieces (3-4 cm wide).
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.
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).
After this, add the butter, gradually reduce the heat and fry for 15 minutes, stirring constantly.
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:

First, fry the onion in a hot frying pan until half cooked.
Then add butter and spices and fry for 20 minutes.
Literally 3 minutes before readiness, add pre-grated cheese on a coarse grater and cover with a lid, reducing the heat to low.
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:

First, mushrooms are fried in a hot frying pan (in butter).
After 10 minutes, the heat is reduced to medium and the mushrooms are fried for another 10 minutes.
At this point, walnuts, salt and all spices are introduced. The entire mixture is fried for another 10 minutes.
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:

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.
Heat the oil in a frying pan, put in the garlic cloves for 4 minutes and remove.
Then add carrots, after 3 minutes - onions and simmer for 6 minutes.
Now add pre-cut honey mushrooms and fry over medium heat for 20 minutes.
Then salt and spices are added.
Separately, fry the potatoes until golden brown, then add the bell pepper.
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).
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!

5gribov.ru

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 pan with oil and place the mushrooms on it. If necessary, add salt and pepper. 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.

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.

Before frying, boil the butter in salted water, pass through a colander, fry over medium heat in an open frying pan until the liquid boils away, 20 minutes.
Fry frozen boletus, which was not cooked before freezing, in a frying pan for 40 minutes, first under a lid over low heat, then over medium heat without a lid.

How to fry butter

1. Wash the mushrooms, peel them, and if desired (optional), remove the skin from the cap. If the cap is clean, then you don’t have to peel it off; if it is covered with plant debris, it is easier to remove it along with the film.

2. Boil the butter in a small amount of salted water for 10 minutes. This will simplify the disinfection of mushrooms - all contaminants will be removed and neutralized during cooking. If the mushrooms are small and young, they do not need to be cooked.

3. After cooking, place the mushrooms in a colander and, when the broth has drained (which can be saved and used as broth or sauce base), start frying. Heat a frying pan with butter or vegetable oil, add the butter and fry them for 10 minutes over medium heat until the liquid boils away.

4. When frying, constantly stir the butter so that it does not burn. The finished boletus is dark brown, slightly springy and crispy to the bite.

To taste, fried boletus can be seasoned with sour cream. It is important not to cover the pan with a lid when frying and to fry them over intense heat so that the butter does not turn into puree.

No cooking You can only fry young boletus, collected in proven places, as well as frozen mushrooms if they have been peeled and thoroughly washed before freezing.

Keep in mind that depending on the humidity in the forest and the freshness of the mushrooms, they may contain more or less water, so the frying time for butter can be from 20 to 35 minutes.
Fresh boletus can be fried without oil, since they contain enough of their own oily liquid.

How to fry boletus with potatoes

Products for 5 servings
Butter - 350-400 grams
Potatoes - 700 grams
Onions - 1 head
Salt - 3 tablespoons
Ground black pepper - a large pinch
Dill - 1 bunch 20 grams
Butter - 50-70 grams

How to fry butter for the winter
1. Peel and wash the mushrooms, chop into approximately equal pieces.
2. Boil the mushrooms for 5 minutes, skimming off the foam with a slotted spoon, and drain the broth.
3. Place half the oil in a heated frying pan, add the onion and fry it over high heat for 5-7 minutes until golden brown.
4. While the onion is frying, cut the potatoes into strips or slices.
5. Add the potatoes to the onions, fry over high heat for 10 minutes until the potatoes are golden brown.
6. Add mushrooms to the frying pan, fry for another 10 minutes on high heat and 5 minutes on medium under the lid until the potatoes are fully cooked.
7. Serve fried potatoes with butter, sprinkled with chopped dill.

How to fry butter for the winter

What you need for frying butter for the winter
Butter - kilogram
Citric acid - 1 teaspoon
Onions - 1 head
Salt - 3 tablespoons
Pepper - 1 teaspoon
Dill - 1 bunch 20 grams
Oil - 5 tablespoons
How to fry butter for the winter
1. Rinse the mushrooms.
2. Using a knife, peel the mushroom stems from the soil and the caps from the skin (the skin gives the mushrooms viscosity).
3. Wash the peeled boletus.
4. Cut the mushrooms into equal parts with sides of about 2 centimeters.
5. Place the butter in a saucepan, add water, salt, add citric acid and put on fire.
6. After boiling the butter, cook for 10 minutes.
7. Drain the water, rinse under cold water, and place in a colander.
8. Heat a frying pan, pour in oil and place butter in the pan.
9. Over medium heat, stirring occasionally, fry the butter for 20 minutes until the excess liquid has evaporated (without a lid).
10. Peel the onions, cut into rings and add to the mushrooms.
11. Wash the dill, dry it, chop it and add it to the butter.
12. Pepper and add salt to taste.
13. Cool the butter under the lid.
14. Place the boletus in a plastic bag or a resealable food storage container and place it in the freezer.

Fried boletus with buckwheat

Products for frying are buttered with buckwheat
Buckwheat - 1 glass
Mushrooms - 300 grams
Onions - 1 head
Carrots - 1 large
Bell pepper - 2 pieces
Salt - 1 teaspoon
Vegetable oil - 3 tablespoons
Dried Italian herbs - 2 tablespoons

How to fry buttermilk with buckwheat
Boil mushrooms for 10 minutes in 3 glasses of salted water. Cook buckwheat in mushroom broth (2 cups) with added spices. Peel the onion and finely chop. Cut the boiled butter into medium-sized pieces. Heat a frying pan over medium heat, add oil, add the onion and fry it, stirring, for 5 minutes. Add butter and simmer for another 20 minutes. Add boiled buckwheat. In another frying pan, fry carrots and bell peppers, cut into thin chips, for 10 minutes over medium heat without a lid.
Add buckwheat, carrots and peppers to the mushrooms, add the remaining broth, simmer the dish under the lid over low heat for another 10 minutes. Your buckwheat butter is ready!

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 pan with oil and place the mushrooms on it. If necessary, add salt and pepper. 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.

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.

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.

Source: http://OnWomen.ru/kak-pozharit-maslyata-na-skovorode.html

It is easier to clean such oils from the sticky film, along with all the debris, than to rinse them. In addition, when frying, the film sticks to the pan and burns. Frying butter is very simple. Butter should be fried for 15-20 minutes.

Boletus mushrooms-500-700 grams

Vegetable oil- 1 tbsp. l

Sour cream(optional) - 2 tbsp

Spices: greens, garlic, salt, ground black pepper.

1 . Peel the oil from the film, rinse and dry.

2 . Cut the butter into large pieces.

3. Heat vegetable oil and butter in a frying pan. Peel the onion and finely chop it. Fry until half cooked (no need to brown).

4 . Add mushrooms and place over low heat. The butter will give a little juice. Fry for 15-20 minutes, stirring regularly. Salt and pepper to taste.

Fried butter with onions are ready

5. You can add sour cream to the fried butter and simmer under the lid on low heat for about 5 minutes.

6 . Then add chopped herbs.

7 . And garlic (dried or fresh).

Butter in sour cream is ready

Fried butter best recipes

Recipe: Butter fried with cheese and herbs

Mushrooms, boletus – 0.5 kilograms.
The cheese is hard, you can use any cheese you have, but the ideal one, of course, is Parmesan - 200 grams.
Onions – 2 pieces.
Parsley – 1 bunch.
Basil greens – 1 bunch.
Sunflower or olive oil - 2 tablespoons for frying.

Wash and clean the butter, let the excess liquid drain in a colander. Then we will cut them into large pieces; if the mushrooms are small, we will cook them whole.

Let's leave the butter to dry.

Peel the onion, wash and chop finely. Place the frying pan on the heat, turn it to high, pour in the oil and let it heat up. Add the onion and fry until golden brown.

Recipe: Butter in sour cream “classic”

Boletus mushrooms (small) – 800 grams.
Onions – 3 pieces.
Garlic – 1 head.
Sunflower oil - a few tablespoons.
Butter – half a glass.
Sour cream - a glass (it is better to take medium or low fat content, since we also add sunflower oil and butter when frying).

Mushrooms must be rinsed well under running water, then drained in a colander and allowed to drain excess liquid.

Now you can clean the oil from the film and rinse again. Let the mushrooms dry a little.

Then turn down the heat and add the onion, stirring occasionally. After 5-7 minutes, add the mushrooms and stir. After 20 minutes you can add butter. Salt and pepper, mix, do not add heat so that the mushroom does not shoot.

In total, the butter needs 40-50 minutes to fully cook.

Recipe: Butter according to a non-standard recipe “savory”

Boletus mushrooms – 0.5 kilograms.
Walnuts, chopped - half a glass.
Butter – 3 tablespoons (for frying mushrooms).
Green onions - a bunch.
Parsley - a bunch.
Apple cider vinegar – 1 tablespoon.
Pomegranate seeds – 50 grams.

Wash the mushrooms under running water and peel, cut into strips and leave to drain in a colander. In the meantime, let's prepare the onion: wash and chop the feathers along with the onion itself.

You also need to wash the parsley and chop it finely.

Recipe: Butter with roast potatoes

Boletus mushrooms – 800 grams.
Potatoes – 500 grams.
Onions – 2 pieces, large.
Carrots – 2 pieces.
Garlic – 1 head.
Sunflower oil - for frying.
Olives – 20 pieces.
Fat sour cream – 200 grams.
Wine – 100 grams, optional.
Sad pepper, bell pepper – 4 pieces.
Hot pepper, red – 1 piece.
Dry herbs, salt and black pepper.

Wash and clean the mushrooms well, cut into rings and set aside to drain the liquid.

Peel and wash the potatoes, then cut into squares. Wash the bell pepper, remove seeds and cut into strips.

Peel the onion and cut into half rings. The carrots also need to be peeled, washed and cut into rings. Rinse the olives to remove any juice and cut them in half lengthwise. Peel the garlic, wash it and cut each clove lengthwise.

In a separate frying pan, fry the potatoes for 10 minutes until crispy. Add bell pepper and turn the vegetables golden.

Now we lay out the mushrooms with onions, garlic and carrots, then the potatoes and peppers. Finely chop the hot pepper on top, pour sour cream over everything, and place in the oven for 20 minutes at 180 degrees.

You can stir the roast before serving.

As you can see, fried boletus can be prepared in a variety of ways. Choose to your taste and enjoy your meal!

Source: https://photoretsept.ru/blyuda-s-gribami/maslyata-zharenyie

Simple tricks: how to fry boletus correctly

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.

How much and how to fry mushrooms in a frying pan

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:

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.
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.
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.
Fry mushrooms only in a hot frying pan. You can choose the oil to your taste - sunflower, olive.
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

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:

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.
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.
As usual, the mushrooms are washed, simultaneously getting rid of dried, cracked fruiting bodies, as well as old and wormy mushrooms.
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.
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.

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

Fresh mushrooms are pre-boiled for 15 minutes and fried for about the same amount. If not boiled, fry for 20 minutes.
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:

First of all, mushrooms are placed only in hot oil.
During the first 10 minutes of cooking, it is important to stir constantly so that not a single piece burns.
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.
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.

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:

Pre-processed boletus is cut into small pieces (3-4 cm wide).
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.
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).
After this, add the butter, gradually reduce the heat and fry for 15 minutes, stirring constantly.
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:

First, fry the onion in a hot frying pan until half cooked.
Then add butter and spices and fry for 20 minutes.
Literally 3 minutes before readiness, add pre-grated cheese on a coarse grater and cover with a lid, reducing the heat to low.
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

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:

First, mushrooms are fried in a hot frying pan (in butter).
After 10 minutes, the heat is reduced to medium and the mushrooms are fried for another 10 minutes.
At this point, walnuts, salt and all spices are introduced. The entire mixture is fried for another 10 minutes.
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:

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.
Heat the oil in a frying pan, put in the garlic cloves for 4 minutes and remove.
Then add carrots, after 3 minutes - onions and simmer for 6 minutes.
Now add pre-cut honey mushrooms and fry over medium heat for 20 minutes.
Then salt and spices are added.
Separately, fry the potatoes until golden brown, then add the bell pepper.
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).
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!

Fried boletus is good as a main or complex side dish for meat or chicken dishes. You can also make sauces, warm salads, and fillings for pies or pizza from fried butter. They can be included in all kinds of snacks: sandwiches, tartlets, juliennes, etc. Cooled fried butternuts are frozen in bags or containers for later.

In my opinion, for all of the listed dishes, it is better to cook the mushrooms separately and then combine them with the rest of the ingredients, be it, for example, onions or potatoes.

I live on the outskirts of the city, so during the season I collect butternuts almost within walking distance. Sometimes I take a basket, and sometimes just a saucepan, walk a few meters across the field from pine to pine, and after 10-15 minutes I start cooking.

Before frying butter in a frying pan, prepare refined oil and a little salt.

It is advisable to collect mushrooms in such a way that there is a minimum of forest debris, soil or sand on them. I also advise you not to wash boletus in water, so that they do not become saturated with excess moisture.

It is very convenient to use an ordinary dishwashing sponge to clean oils. Use the hard part to clean debris from the legs, and wipe the caps with the soft part. The sponge should be damp, but not damp; periodically rinse it and squeeze it out.

As you can see in the photo, I don’t remove the peel from the cap of the boletus, I don’t see the point in it... Well, unless part of the cap is somehow damaged, then I just cut off this element.

Prepared butter for frying should be cut thinly, 3-5 mm thick.

Since the mushrooms release a lot of juice, which results in more stewing than frying, it is better to fry them in several batches so that they are located on the surface of the pan in a single layer.

But if you don’t want to mess around, then lay out all the mushrooms at once, simmer them, evaporating excess moisture, and then turn up the heat and fry the already stewed ones.

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