What can you make from butterdish mushroom? What to cook from butter? What you need to make marinated butter

Butterflies are excellent mushrooms that can be distinguished from other species without much difficulty. They have a characteristic cap that is oily to the touch, which is how the plant got its name. Those who encounter the product for the first time do not know what can be prepared from them, but they are used for pickling, frying, boiling, in addition, they can be frozen and used in winter almost fresh, not canned.

Features of cooking butter

The preparation of this forest product should begin with careful preparation, namely washing and peeling the skin from the caps. It is at this time that it is necessary to remove bad oils. Their further use depends on the recipe and preparation method. If the product will be pickled, then you can use them whole; if the mushrooms will be fried, then it is better to cut them into pieces.

Cleaning butternuts is mandatory, since bitterness accumulates on their slippery cap and by removing it you can be sure that the dishes will not taste bitter. The skin can be removed quite simply with a knife; you just need to pick it up and pull it.

In order to prevent poisoning, it is recommended to boil mushrooms before frying or using them in any other way. Cook the mushrooms until the water boils for the first time, and then transfer them to salted water and cook for an additional 30 minutes. It is recommended to place a peeled onion in the water; it will serve as a kind of indicator in the case of toadstool among edible oil beans. If there is at least one toadstool in the pan with butter, the onion will turn blue. In this case, it is better to throw away all the mushrooms and not use them for cooking. When cooking, to preserve the appearance, you can add citric acid, in which case the mushrooms will not darken.

If frozen boletus is fried, it will take about 40 minutes for the cooking process, regardless of whether they were pre-cooked or not. Only for 20 minutes should they be fried under the lid, and the rest of the time should be cooked without a lid over medium heat. Before freezing mushrooms, it is recommended to divide them into portions for convenient later use.

To prepare a product for the winter, namely for freezing, you should clean the product and rinse it, then cut large types into pieces and only then put them in the freezer. If you wish, you can freeze forest products in a boiled state, but before freezing you need to let them cool. Now you need to figure out how to cook frozen butter and what recipes are best to use.

Soup with butter

Very tasty soups made from these mushrooms. They are very aromatic, and you don’t need to use additional spices for cooking. In addition, you can make an excellent puree soup from frozen mushrooms with the addition of croutons. This soup has a delicate consistency, and if you add cream to the composition, the taste will be especially delicate. But you can cook not only puree soups, but also ordinary classic first courses. To prepare the soup you need:

Frozen boletus – 0.3 kg.
Potatoes – 0.5 kg.
Onion – 2 pcs.
Carrots – 1 pc.
Water – 2 l.
Sour cream – 200 gr.
Vegetable oil – 30 gr.
Salt and pepper to taste.

Cooking method:

If the mushrooms were prepared in advance before freezing, they should simply be thawed and rinsed under water. Then cut into the desired pieces and separate the stems from the caps.
Next, oil is poured into a hot frying pan and mushrooms are added.
While the butter is fried, chop the potatoes, onions and carrots.
You need to put a pan of water on the fire and bring it to a boil, and then throw the vegetables into the water. At the same time, the water is salted and pepper is added. The vegetable broth should be cooked for 30 minutes.
Next, mushrooms are added to the broth, and the soup is cooked for another 10 minutes.
Add sour cream, stir the soup thoroughly and after 5 minutes turn off the heat. It is better to let the soup sit covered for about 15 minutes.

Fried boletus with potatoes

Potatoes are often placed in the center of the table at many events and feasts. There are a lot of methods for preparing it, since this vegetable can be combined with almost any other ingredients. For example, you can combine potatoes and fried butter. Such a tandem will be very tasty, fragrant and unusual for winter. The ingredients you need are:

Frozen boletus – 0.5 kg.
Potatoes – 1 kg.
Onion – 2 pcs.
Vegetable oil – 30 gr.
Salt and pepper.

To prepare, you need to follow these instructions:

You need to defrost the product and cut the mushrooms into cubes. If they are cut like that, then you don’t have to defrost them.
It is necessary to peel the onions and cut them into half rings to obtain a large amount of juice.
Next, you need to pour oil into the frying pan and wait until it warms up, after which you add onions, mushrooms and salt. The ingredients are fried until a golden crust forms. As a rule, 15-20 minutes is enough.
While the mushrooms are fried, you need to peel and cut the potatoes into small cubes or strips.
Place the fried boletus and onions on a plate, throw the potatoes into the frying pan, add salt and salt.
After the potatoes are cooked, frying is placed on top of them and mixed thoroughly. Next, you can add pepper and salt and leave to simmer under the lid for no more than 10 minutes.

The dish is ready. In order to add piquancy, butter should be served with potatoes along with sauce or sour cream.

Salad with butter

Often dishes with mushrooms are made from champignons, and there are fewer recipes for butter mushrooms and they are not so common, but this does not mean that they are less tasty and healthy. Frozen butternut squash can be used to make an excellent chicken salad. These two products perfectly balance and combine each other. The following ingredients must be involved in preparing the dish:

Butter - 0.2 kg.
Chicken fillet – 0.4 kg.
Eggs – 4 pcs.
Onion – 1 pc.
Mayonnaise – 100 gr.

To prepare you need to do the following:

Boil the breast in pre-salted water. Also set the eggs to boil.
Next, you should peel the onion and chop it very finely.
Boiled eggs must be cut into cubes.
Next, the mushrooms should be thawed and dried so that they are without water. If the mushrooms are small, then you should leave them, but if they are large, then you need to cut them into cubes. After this, the mushrooms should be fried over medium heat.
The breast should be cut into cubes or divided into fibers.
You will need to place the breast on the bottom of the plate, then spread it with mayonnaise.
After that, you need to lay onions with mushrooms, and put eggs in the next layer, and spread mayonnaise.

The salad can be served in this form or similar repeated layers can be made.

Marinated boletus

If the boletus is frozen, it can be used not only in the recipes described above, it can be pickled and served on the holiday table. The taste is no different from marinating a fresh product. To prepare you will need:

Butter – 1 kg.
Sugar – 30 gr.
Salt – 15 gr.
Cloves – 4 pcs.
Peppercorns – 5 pcs.
Garlic – 6 teeth.
Vinegar – 15 gr.

Recipe:

You need to put the pan on the fire and add the mushrooms there. There is no need to salt the water; cook the product for 15 minutes, then drain the mushrooms in a colander.
Next, you need to make a marinade from the available ingredients and boil it. Add mushrooms to it and leave to cook for 5 minutes. At the very end, vinegar and garlic are added. The pickled mushrooms in the marinade should cool down and should be placed in the refrigerator for a couple of hours.

Before serving, take out the mushrooms, place them on a plate, add butter or sour cream, and use greens for decoration.

Butter pie

To prepare frozen butter pie you will need:

Mushrooms – 0.3 kg.
Sour cream – 200 gr.
Mayonnaise – 200 gr.
Eggs – 4 pcs.
Onion – 1 pc.
Flour – 400 gr.
Soda – 10 gr.
Salt and pepper.

Preparation:

Initially, the filling is made; for this, the butter is defrosted and washed under water, and, if necessary, cut into small pieces.
The onion is peeled and cut into cubes, after which it is sent to a frying pan, where mushrooms are added.
Other components should be mixed with each other until a homogeneous substance is formed. Pepper and salt are added.
Grease the baking tray and pour in half the dough.
The filling is placed on top of the dough and the second half of the dough is poured.
The baking sheet can be placed in the oven and the pie can be baked for 40 minutes at 180 degrees.

This is such a simple pie to prepare. It can be served as a separate dish or as an addition to other culinary masterpieces.

Butterflies are not only very tasty, but also healthy mushrooms. To process these mushrooms, different forms are chosen: pickled, salted, stewed or fried. Many people love fried boletus, as it turns out even more delicious. They are fried with vegetables, bacon, various sauces and many other additives. This allows you to give the mushrooms a richer taste. There are several basic recipes for frying butter. However, it is important to properly process them before cooking.

Preparing butter for frying

There are several basic rules by which you can prepare boletus for frying. The method of processing mushrooms depends on the type of mushroom. If you use mushrooms other than just picked ones for frying, you must boil them in slightly salted water for 7-10 minutes. Sometimes they are additionally fried in a frying pan without oil. If you use young boletus, you can fry it without prior preparation. Frozen mushrooms that have not been boiled before frying should be fried in a frying pan in vegetable oil for an hour over medium heat.

How to fry butter in sour cream

This recipe is one of the most popular, as sour cream makes the mushrooms more flavorful.

To prepare butter in sour cream, you will need the following ingredients:

Butter 0.5 kg.
Sour cream 3-4 tbsp. spoons.
Onion 1 pc.
Vegetable oil.
Butter.
Salt, pepper, garlic and herbs to taste.

Sequencing:

After pre-processing the mushrooms, cut them into small pieces.
Cut the onion into half rings and fry it in vegetable oil until golden brown.
Add the butter and fry them in a frying pan along with the onions for 5-7 minutes over medium heat. Then reduce the heat a little, add butter and fry the mushrooms and onions for another 10 minutes (you can cover with a lid).
Add salt, pepper and other spices. Mix everything and add sour cream. Cover the pan with a lid and fry the mushrooms with sour cream for 5-7 minutes.

Butter fried with potatoes

Butter prepared according to this recipe are more satisfying. Because of the potatoes contained in the recipe.

To prepare butter with potatoes you will need the following ingredients:

Butter 300-400 gr.
Potatoes 400-500 gr.
Onion 1 pc.
Vegetable oil for frying.
Salt and pepper to taste.

Sequencing:

After pre-processing the mushrooms, let them dry a little so that excess liquid drips off. Then we chop them finely.
Heat the oil in a frying pan and add the butter and fry them for 5 minutes.
Finely chop the onion. Add the onion to the fried butter and fry for 3-5 minutes.
Cut the potatoes into cubes. Heat the oil in another frying pan and add the potatoes. Fry it until completely cooked.
Add butter and onions to the mushrooms. Add salt and spices, fry for 3-5 minutes.

Butter fried with buckwheat

These mushrooms can also be fried with buckwheat. It will absorb the juice and aroma of the mushrooms, which will make the dish very tasty and aromatic.

To prepare butter with buckwheat you will need the following ingredients:

Butter 400 gr.
Onion 1 pc.
Buckwheat 200 gr.
Carrot 1 pc.
Vegetable oil for frying.
Salt and spices to taste.

Sequencing:

Boil the buckwheat in boiling water until fully cooked.
Finely chop the onion and grate the carrots on a fine grater. Fry onions and carrots in heated vegetable oil for 5 minutes.
Finely chop the pre-processed mushrooms and add them to the onions and carrots. Fry them for 10-15 minutes. Add salt and spices to taste.
Add buckwheat to the onions and mushrooms. Leave everything to fry over low heat for 10 minutes.

Fried boletus goes well with many side dishes. This makes the mushrooms very juicy and tasty. All recipes for their preparation are quite simple and do not require much time. The result is flavorful mushrooms that can be eaten at any time.

Butterflies grow on the edges of the forest in large flocks, so collecting them is very pleasant: you can leave one lawn with a basket full of mushrooms. It is better to choose young, strong mushrooms of small size. In this case, the mushrooms will most likely not be wormy and dense. It is better to peel them immediately after harvesting, then the sticky skin on the caps can be easily removed, revealing the delicate lemon-colored pulp. If the mushrooms are a little dry and the skin is difficult to remove, you can choose 2 options. You can soak the butter mushrooms in water, then the skin will peel off easily, or you can not peel the mushrooms, but use them together with the skin. In the second case, the finished mushrooms will simply be darker than the peeled ones. Rich soups are prepared from butternuts, they are fried with potatoes, added to pie fillings or porridge.

Frozen honey mushrooms, boletus mushrooms, and saffron milk caps are an excellent product from which you can prepare a lot of tasty things. We offer a simple recipe for stewed wild mushrooms with chicken fillet. The highlight of the dish is ready-made green adjika, in which the meat is pre-marinated.

chapter: Chicken dishes

One of the most popular mushroom recipes is mushrooms fried in sour cream. You can cook a variety of mushrooms this way. Butternuts fried in sour cream are very tasty. The mushroom got its name from its oily cap.

Even if you are an experienced mushroom picker and know how to process and prepare boletus, you will want to improve your knowledge in the field of processing mushroom crops and gain new experience. Beginners in this matter will find all the necessary information for themselves and learn how to correctly apply it in practice.

What do boletus look like?

For those who are going mushroom hunting for the first time or are improving their knowledge, it would be a good idea to learn what false and edible boletus mushrooms look like, how to distinguish them from other subspecies and not confuse them with toadstools.

The true butterdish with yellowish flesh grows from May to November and has no duplicates.

The red oiler has a cap of a characteristic color with a reddish tint.

The goat or dry oiler appears in August and does not require cleaning the cap.

The yellow-brown mushroom has a velvety cap with small scales.

The grainy oiler is covered with small droplets of juice on the porous part.

Remarkable boletus is covered with large red-brown scales.

The Siberian oiler with a dirty yellow or yellow-olive cap is well recognizable.

The gray butterdish turns blue when cut and has a white ring on the stem.

A wide ring frames the stem of the tawny oiler.

The ruby butterfly differs from other mushrooms in its bright color palette.

The cap of the painted oiler is covered with scales, and the flesh turns red when cut.

The leg of the larch oiler is surrounded by a yellow ring.

Cedar oiler has a bright fruity-almond aroma.

The yellowish oiler can be recognized by its mucous ring.

The white oiler differs from the boletus in the color of its cap.

The Bellini mushroom has a massive stalk and a light brown cap.

Numerous varieties of boletus have practically no false counterparts - toadstools. Only the conditionally edible pepper mushroom can be mistaken for the desired mushroom.

Very edible spruce fly.

How to clean boletus?

Having learned to recognize a mushroom in the forest, it won’t hurt to learn how to quickly clean boletus.

Mushrooms should be cleaned within the first few hours after picking. It is preferable to do this dry, starting to wash the mushroom mass after cleaning.
The easiest way is to pry the edge of the film with a knife and remove it from the cap.
You can make it easier to remove the film by dipping each cap in boiling water for a few seconds and then cleaning it immediately.
Without a knife, you can peel the mushroom if you break it in half, then move the two halves of the cap apart and remove the film.

How to wash your hands after eating butter mushrooms?

After cleaning mushrooms without gloves, your hands become covered with a brown coating that is difficult to wash off. Find out the recommendations in the next section on how to wash your hands of oil.

Citric acid will help you easily deal with contamination, which you can simply apply to moistened palms and rub a little or prepare a bath. To do this, dissolve a sachet of the substance in a liter of water and dip your hands into the solution for 10 minutes.
Instead of citric acid, 9% table vinegar is suitable, pour a glass of it into a liter of water and hold your hands in the solution for 5 minutes.
You can clean dark areas using nail polish remover with acetone or a paste of baking soda and water, which is used to wipe the stains with a cotton swab.
Remains of dirt are washed off with laundry soap, and then lubricate your hands with cream.

How to cook boletus mushrooms?

Butter dishes delight the eye with variety and satisfy the taste needs of consumers with the most varied tastes. Collected, peeled and boiled mushrooms are an excellent basis for obtaining salted, appetizers, first and second culinary compositions.

Butter is fried in a frying pan just like that, with onions or other ingredients.
Mushrooms are added to soups, cooked with potatoes, complemented with all kinds of stews, stews, fish, seafood, and used as a filling in baked goods.
A significant share in cooking is the preparation of butter for the winter in the form of pickles, pickled snacks or multi-component preparations with vegetables.

How to fry butter?

Fried boletus is a recipe for the simplest mushroom dish, which can be served simply with bread, or complemented with boiled or fried potatoes, boiled buckwheat, other grains, and pasta. At the end of frying the mushrooms, you can season them with chopped garlic cloves and finely chopped fresh herbs.

Ingredients:

boletus – 500 g;
onions – 2 pcs.;
vegetable oil – 4 tbsp. spoons;
salt pepper.

Preparation

The butter is cleaned, washed, cut into pieces if necessary and boiled in salted water for 10 minutes.
Place the mushroom mass in a colander and allow the water to drain.
Add mushrooms and cook until lightly browned.
Fried butter with onions is served piping hot or cooled.

Fried butter with potatoes - recipe

Having learned how to process and cook boletus, you will be able to make a delicious, hearty dinner by frying mushrooms along with potatoes, young or more mature. If you are confident in the excellent quality and freshness of the butter, you can not boil it first, but immediately use it for frying with chopped vegetables.

Ingredients:

boletus – 250 g;
onions – 2 pcs.;
potatoes – 1 kg;

Preparation

Fry the onion in oil until half cooked.
Add prepared peeled, washed and chopped butter and fry with stirring until almost done.
Add peeled and chopped potatoes.
until the last readiness, salt, pepper and serve.

Mushroom caviar from boletus

Cooked wild mushrooms will have an indescribable rich taste and bright aroma. The presented laconic composition of the snack can be expanded if desired by adding carrots poached in oil, crushed peeled tomatoes, sweet bell peppers or spices to your taste.

Ingredients:

boletus – 1 kg;
onion – 800 g;
garlic – 1 head;
sugar, ground black pepper - 1 teaspoon each;
salt – 1.5 teaspoons;
cloves, laurel, peppercorns.

Preparation

The mushrooms are cleaned, boiled, and twisted through a meat grinder.
Chop the onion in the same manner and simmer in a frying pan until excess moisture evaporates.
Add twisted boletus and simmer for 1 hour.
Season the mixture with salt, pepper, sugar, stir in chopped garlic, and heat for 3 minutes.
Place the hot mixture in sterile jars, placing laurel, pepper, and cloves on the bottom.
Cover the containers with lids and store the caviar in the refrigerator.

Butter soup

It can be cooked with noodles, rice, buckwheat, other cereals, or in a purely vegetable composition, adding green peas, corn, sweet bell peppers and other vegetables as a filler. The taste and aroma of the hot dish will become even richer if you add a chopped stalk of celery to the frying.

Ingredients:

boletus – 0.5 kg;
potatoes – 3 pcs.;
onions and carrots - 1 pc.;
vermicelli – 1 handful;
laurel, pepper;
greens – 0.5 bunch.

Preparation

Cut the peeled potatoes, add water and boil until almost done.
Add vermicelli and fry onions, carrots and pre-boiled mushrooms.
Season it hot, boil it a little, season it with herbs, let it brew for 20 minutes.

Mycelium from boletus - recipe

Butter mushroom is a thick type of rich mushroom soup that is thickened by adding beaten eggs or adding cheese. The basic vegetable set consists of chopped potatoes, onions and carrots, but it is not forbidden to use other vegetable components of your choice and taste.

Ingredients:

boletus – 0.5 kg;
potatoes – 400 g;
onions and carrots - 1 pc.;
processed cheese – 250 g;
garlic – 2 cloves;
laurel, pepper, salt, vegetable oil;
greens – 0.5 bunch.

Preparation

Mushrooms are cut and boiled in water for 20 minutes.
Add potatoes, onions and carrots fried in oil.
After 10 minutes, add cheese, garlic, and seasonings to the pan and boil for five minutes.
Serve hot mycelium with herbs.

Butter fried in sour cream

Reveals the taste of wild mushrooms as brightly as possible. You can also use heavy cream and stew the dish in it after frying the ingredients. For those who prefer more savory snacks, you can add chopped garlic and finely chopped fresh herbs at the end of the stew.

Ingredients:

boletus – 0.5 kg;
onions – 2 pcs.;
sour cream – 150 g;
salt, pepper, vegetable oil.

Preparation

The butter is prepared, boiled for 25 minutes, and drained in a colander.
Fry chopped onions in vegetable oil until half cooked.
Add boiled mushrooms and fry until lightly browned.
Add sour cream, season the dish with salt and pepper, and simmer for several minutes.

Preparing butter for the winter

They will help you prepare butter for the winter or salted in jars or barrels. To store the latter, you will need a cellar, a cool basement or free space in the refrigerator. Crispy mushrooms are served with butter, chopped onions, garlic or used in cooking.

Ingredients:

boletus – 1 kg;
salt – 2.5 tbsp. spoons;
onions and carrots - 1 pc.;
laurel – 5 pcs.;
garlic – 4 cloves;
peppercorns, currant leaves and dill.

Preparation

Boil the peeled boletus in salted and slightly acidified water for 25 minutes and drain in a colander.
Place the mushrooms with their caps down, sprinkling the layers with salt, herbs, garlic and spices.
Press the mushroom mass with a weight and leave for 24 hours.
Place the pickles in jars along with the brine, cover with lids, and place in the refrigerator.

Recipe for pickling butter

You can use acetic acid, table vinegar or citric acid, calculating the correct proportions of the additive. As a spicy assortment, use a classic mix of laurel and peppercorns, or add cloves, allspice, and cinnamon for added piquancy.

Ingredients:

boletus – 2 kg;
water – 1 l;
salt – 1 tbsp. heaped spoon;
sugar – 2 tbsp. spoons;
vinegar 70% - 1 tbsp. spoon;
garlic – 2-3 cloves in each jar;
laurel, pepper, cloves.

Preparation

The butter is cleaned and boiled for 15 minutes.
Boil water with added salt and sugar.
Add mushrooms, let it boil, pour in vinegar.
Place the mushrooms with the marinade in sterile jars, adding garlic, bay, peppercorns, and cloves to each.
Seal the containers with lids and wrap them until they cool completely.

Butter - frozen for the winter

When the preparations of butter in the form of pickles are made, you can freeze the remaining ones in the chamber if there is free space in it.

The mushrooms are cleaned, washed, and placed in a pan for cooking.
Add water so that it covers the mushrooms halfway.
Bring the mushroom mass to a boil, add salt, pepper, laurel and other spices as desired.
Boil the mushrooms for 30 minutes, drain in a colander, and leave to drain the moisture until completely cooled.
Transfer the mushroom mass into freezer bags or containers and place them in the freezer for storage.

How to dry boletus?

Having figured out how to process and properly prepare boletus, making preparations and pickles from them, all that remains is to dry the harvested crop. This preparation is good for preparing soups and main courses.

Collected fresh mushrooms are cleaned with a knife or washcloth, and dirt is removed with a dry cloth. It is not recommended to wash mushrooms before drying.
Large mushrooms are cut into slices up to 5 mm, small ones are left whole.
To dry in an electric dryer, lay out the slices on a wire rack and dry at 50 degrees.
You can use the oven for drying, setting it to a temperature of 60 degrees. The door of the device must be kept ajar and the baking sheets must be swapped from time to time, alternating levels.
Quickly cook dried butter in a convection oven using a temperature of 70 degrees. In just 1.5 hours the workpiece will be ready.
The dried product is stored in a dry place, protected from external odors. To do this, transfer the mushroom mass into clean jars with lids, vacuum or paper bags, or fabric bags.