How to fry butter in a pan. 5 delicious fried butter recipes

Fried boletus is a tasty and satisfying dish that can be eaten without and with a side dish, frozen for the winter, and used to prepare hot and cold snacks. However, if you do not know how to fry butter in a pan correctly, as a result, instead of an appetizing dish, you can get a shapeless mass that no one wants to eat. To avoid unpleasant surprises, you just need to study the peculiarities of the technology for preparing fried butter.

Fried boletus with onions for the winter in jars

I would like to share an interesting way of preparing fried butter for the winter. This option is very simple and does not require a lot of cooking time.

For this recipe you will need the following products:

2 kg of oil;
3 tbsp. l. butter;
2 onion heads;
4 tbsp. l. refined oils;
½ tsp ground black pepper;
Salt;
1 bunch of green dill.

Boiled butter with onions fried for the winter are perfect for hot soups and julienne, especially during New Year's festive feasts.

Boil the fruit bodies in advance, drain the water completely, cut into cubes and put in a pan with heated vegetable oil.

Fry over medium heat for 20 minutes, but do not cover with a lid to evaporate excess liquid.

Remove the peel from the onions, wash and cut into thin rings. Pour into the mushrooms and continue to fry, while stirring thoroughly.

Wash the dill, dry it, chop finely and throw it over the mushrooms.

Salt the mass, add pepper and mix with a wooden spatula.

Put the butter in a pan with the mushrooms and let it simmer for 3-5 minutes.

Cover with a lid, remove from heat and leave until it cools completely.

Put the cooled fried boletus into jars for the winter, close with plastic lids and refrigerate. If you don't want cans to take up a lot of space, you can use plastic food containers and put them in the freezer.

Selection and preparation of ingredients

If the mushrooms are collected with your own hands, then to get rid of forest debris adhering to the slimy surface, they should be soaked in water, but for no more than two hours, because the caps absorb liquid very well. Further, after cleaning, you should immediately start the cooking process, or soak the mushrooms again in salted or acidified water (you can use citric acid) so that the surface does not begin to oxidize and change its color before cooking.

Did you know? Half of the inhabitants of Russia pick mushrooms on their own, and every fifth regularly buys them in the store. Only 14% of the country's population have never tried mushrooms, and will not do so.

Butters can be salted, pickled, and canned even fried. However, it is worth knowing the main feature of the oil can when preserving: you need to pay special attention to cleaning, because the skin is quite sticky, and you need to get rid of it, then the taste will lose unnecessary bitterness. It is easier to clean the film from the cap from a wet mushroom by prying it with the tip of a knife. All recommendations regarding the processing of mushrooms after collecting them in the forest should not be ignored, otherwise the time and effort spent on conservation may be in vain.

The recipe for canned butter with honey

A wonderful appetizer with sweetish honey notes will amaze any lover of mushroom preparations with its piquancy. In addition, the lack of complexity makes the recipe in demand among novice housewives.

Purified water;
Boiled butter - 1.5 kg;
Honey (any) - 1 tsp. with a slide;
9% vinegar - 130 ml;
Salt - 2 tsp;
Black pepper - 8-10 peas;
Lavrushka - 3-4 leaves;
Carnation - 1 branch.

Put the oil in an enamel bowl and cover with water 1 cm above the level of the fruit bodies. Put the container on medium heat and simmer a little - about 10 minutes.

Then add all the other products from the list to the mushrooms and stir until the honey and salt are completely dissolved. Continue to cook the boletus in the marinade for about 40-45 minutes, after reducing the heat to a minimum.

In the meantime, it is worth preparing glass jars along with lids by sterilizing them for 5-7 minutes.

Spread the preservation in jars, roll up, turn the lids down and wrap it in a blanket, leaving it in this position until it cools completely.

Thanks to this recipe, you will get a very tasty preservation of butter at home. Be sure to try it and see for yourself!

Processing rules

Already in the process of "quiet hunting" it is recommended to start the primary processing of the collected material, since a lot of debris and coniferous needles always accumulate on the oily caps. If you carefully remove the film from the cap in the forest, then at home it will be much easier to process the harvested forest crop.

After returning from the forest, it is necessary to immediately spread a newspaper (cloth) on the floor and pour the collected forest gifts onto it. First, you need to carefully sort out the material, separating large and small fruits. After that, you should clean the oil from the sticky film that covers their caps.

It is important to initially dry the brought mushrooms using a sponge or a sharp knife. With the help of such a tool, they get rid of visible dirt, rotten foci. After that, the cleaned material must be placed in a deep container, scalded with boiling water and left in this state for several minutes.

Note!

The main thing is to thoroughly rinse the fruit to remove the remaining dirt and mucus. It is recommended to place wormy specimens in salt water for three hours, and then rinse under running water.

Large mushrooms should be cut into pieces. At the next stage, it is recommended to boil for 25 minutes in salted water with the addition of citric acid. The processed material is ready to be placed in a frying pan or freezer.

Freezing oils

I clean the mushrooms of coniferous needles and foliage, rinse them in running water, and put them in a colander for 20 minutes to drain the water. I advise you to dip it on a paper towel to dry it faster.

I cut large boletus into pieces of 2-3 cm, put them in plastic bags or special containers. I do not advise putting a lot of butter in the bag. Do not forget to sort the mushrooms: put the sliced ones in one bag, small ones in another. Place in the freezer. Stored for a year.

You can boil or fry before freezing, but fresh frozen mushrooms retain more nutrients than boiled or pickled ones.

Sorting the harvested mushrooms

The presented variety grows in early summer, especially in rainy weather. Therefore, instead of buying, you can assemble it yourself.

Important! Butter plants are most often found in coniferous and deciduous forests and plantings. They usually grow in groups. Next to one found mushroom, you can certainly find others.

Before you start cooking, you need to sort and process the butter oil and prepare it for frying. They should be carefully sorted out, removing rotten or damaged specimens. It is also not recommended to cook those that have traces of being eaten by animals or insects.

Buttered for the winter in a spicy marinade

Structure:

boletus - 1.5 kg;
marinade water - 1.2 l;
water for boiling mushrooms - 1l;
citric acid - 6 g;
cloves - 3 pcs.;
cinnamon - 1 pc.;
table vinegar (9 percent) - 120 ml;
sugar - 60 g;
salt - 60 g;
allspice - 12 pcs.;
black pepper - 9 pcs.

Cooking method:

Boil the prepared butter until tender, add citric acid to the water, remove from the water, let it drain.
Make the marinade with the rest of the ingredients besides the vinegar.
When the marinade boils, put the mushrooms in it and boil for a couple of minutes.
Arrange the mushrooms in sterilized jars, pour vinegar into each, fill with boiling marinade, roll up the jars. Wrap them up, turning them upside down. When cool, put in a cool place.

Butter oil is pickled according to this recipe without sterilization, so they can be stored at a temperature no higher than 18 degrees for 3 months, no more. But the sample can be removed already on the third day.

How to clean your hands after oil

If dark spots remain on the hands of the juice of the mushrooms, then you can apply this method:

dissolve 25 g of citric acid in 0.5 l of warm water;
dip your hands in the solution for 5 minutes;
after that hands must be washed with soap.

Thanks to the reaction of citric acid and soap, the skin will become light and stains will go away. But after that, to avoid dehydration, you need to lubricate the skin of your hands with a fat cream.

The cleaning methods mentioned above are effective and proven by the experience and time of many housewives. Consider how to cook butter deliciously.

How to cook fried boletus with bell pepper for the winter

How to cook delicious fried butter for the winter?

In this recipe, citric acid will need to be added to the workpiece, which will make the mushrooms look more like pickled ones, and will also add piquancy.

For this blank, we need to prepare the following components:

2 kg of oil;
¼ h. L. citric acid;
2 onion heads;
4 tbsp. l. vegetable oil;
2 pcs. bell pepper;
Salt;
1 tsp ground black pepper;
2 pcs. allspice;
1 bunch of dill.

Put boiled and chopped butter in a saucepan with butter. Fry over medium heat for 20 minutes, stirring all the time.

Cut the onion into half rings, cut the bell pepper without seeds into noodles and add to the mushrooms.

Stir and add citric acid, salt, allspice and ground peppers, and chopped dill.

Let it simmer for another 10 minutes, cover and remove from the stove.

Leave this way until it cools completely, then put it tightly in jars, and pour the remaining oil from the saucepan on top.

Close with lids and place in refrigerator or basement.

How to cook boletus

Preparation of oil should be started with thorough rinsing and cleaning. At this stage, you need to throw out the bad mushrooms that accidentally fell into the basket. Further actions depend on specific recipes. You can marinate the butter at home whole, but for frying it is better to cut it into several pieces.

How to peel mushrooms

Regardless of the dish that you will cook, cleaning the butter is a must. Slippery hats with legs must first be washed and dried naturally. Before cleaning the oil, if necessary, you can additionally blot them with a napkin. Next, take a small knife, which will be more convenient to work with, and pick up a thin film covering the mushrooms. It will not be difficult to remove it from a dry oiler. However, it must be borne in mind that it will be easy to remove the skin only from small mushrooms, in larger specimens it is thinner.

How much to cook

Often, culinary experts combine heat treatment methods in one dish.So, for example, you can cook butter oil before frying. This decision is due to the desire to completely protect yourself from poisoning, say, with a false oiler, which even in the photo is very similar to the real one. Delicious mushrooms are boiled until boiling, then they need to be transferred to another container with cold salted water and cook for another half hour. Add a small amount of citric acid to the saucepan to keep the mushrooms from darkening.

How to pickle

Not only fried mushrooms can be tasty, but also salted ones. This option is ideal for preserving them for the winter, since the New Year's table is rarely complete without homemade pickles. The marinade is prepared from those ingredients that the hostess likes, but in most cases it is not complete without vinegar, allspice, sugar, salt and garlic. Sometimes pickled boletus is flavored with mustard and complemented with onions. This option is convenient if, after opening the jar, you plan to prepare, for example, a salad.

How much to fry

It doesn't matter if you boil mushrooms or not, you also need to pay attention to cooking in a pan. As a rule, frying takes no more than a quarter of an hour, but sometimes the time can be increased. If we are talking about frozen butter, then it will take longer to cook them in a pan. It will take 40 minutes: half of the time, the dish should be covered with a lid, and the other half should be cooked over medium heat without it. Before frying butter, they can be divided into parts for more convenient eating.

How to freeze for the winter

Homemade winter preparations are one of the favorite delicacies of Russians. This also applies to frozen oils, the recipe for which is extremely simple. In a raw, washed form, you can also preserve the benefits of mushrooms until winter. It is advisable to immediately peel the skin before freezing, otherwise it will give an unpleasant bitterness. Small specimens can be frozen as a whole, large ones - it is better to cut them. If this option is not to your liking, you can boil the butter beforehand. In this case, you can put them in the refrigerator only after they have completely cooled down.

Butter vegetables marinated with garlic and mustard

Structure:

boletus - 2.5 kg;
water - 2.5 l;
sugar - 30 g;
salt - 40 g;
table vinegar (9 percent) - 50 ml;
mustard (whole grains) - 30 g;
garlic - 3 heads;
bay leaf - 10 pcs.;
allspice (peas) - 10 pcs.

Cooking method:

Clean the butter, be sure to remove the film, wash and cut.
From the 2.5 liters of water specified in the recipe, pour 1.5 liters into a saucepan, put butter oil in it, bring to a boil and cook for a quarter of an hour, removing the foam.
Throw the butter into a colander, and pour out the water in which they were cooked.
Prepare the marinade with the remaining ingredients. You need to peel the garlic for it, but you don't need to cut it.
After the marinade has boiled, put the mushrooms in it and cook them for 5 minutes.
Spread the butter hot on sterilized jars, cover with lids.
Sterilize the oil cans in a large saucepan for 10 minutes.
Remove the cans from the pan, roll up the lids. They should cool slowly, warm. After cooling, they can be stored.

If you marinate butter according to this recipe, they will turn out crispy.

How to clean butter. Helpful hints!

It is necessary to clean the mushroom from the cap, moving towards the stem. And you need to do this carefully, not missing the place under the cap, where dirt and debris often accumulate.
On very small young mushrooms, the thin skin may not be removed. But on adults, it must be removed. It will taste bitter when cooked, and also when pickled, they will look unappetizing, and the marinade will acquire an attractive jelly consistency.
It is necessary to clean the mushrooms only dry. If you soak them, the spongy structure will quickly absorb moisture, and the oil will be so slippery that it will slip out of your hands.
The oils are washed only after cleaning quickly, without soaking.
So that dark spots do not appear on your hands, it is better to work with mushrooms in rubber gloves.

Fried boletus with garlic for the winter

An interesting and at the same time simple version of winter preparation will look great in almost any dish.

Ingredients:

2 kg of oil;
1 onion;
10 garlic cloves;
40 g butter;
Salt;
A mixture of ground peppers.

We suggest watching a video recipe for fried butter for the winter in jars with garlic:

Cut the boiled butter at random, put in a pan with melted butter. Fry under the lid for 25-30 minutes, stir from time to time.

Remove the lid, add the diced onion and chopped garlic with a knife.

Fry for 10 minutes until mushrooms are beautifully blushed.

Season with salt, add a mixture of ground peppers, mix well and remove from the stove.

Put the boletus mushrooms still hot fried for the winter in jars, pour the remaining oil from the frying and close the lids.

Wait until cool completely, and then put in the basement.

Fried with potatoes

Fried boletus will make a great company for potatoes, diluting its taste. Additionally, you can season the dish with a spoonful of sour cream or any creamy sauce.

Ingredients:

mushrooms - 500 g;
potatoes - 1 kg;
onions - 2 pcs.;
salt;
pepper;
vegetable oil.

Cooking method:

Go through the oil, removing debris and spoiled copies. Peel the film off the cap to avoid a bitter taste. Rinse several times and cut into medium slices.
Chop the peeled onions into small strips so that a lot of juice does not come out.
Pour the oil into a medium skillet and wait until it warms up. Arrange the mushroom pieces and chopped onion and season with salt. You need to cook for about a quarter of an hour until the onion strips are golden.
Simultaneously with the process of frying the ingredients, cut the potatoes into medium-sized cubes.
Transfer the onion-mushroom mixture to another container, and send the potatoes to the pan. Salt.
After cooking the potato cubes, put the mushroom mass with onions back, stir. Sprinkle with pepper, simmer for a few minutes, covered.

How to preserve boletus mushrooms: a spicy recipe

The following recipe for canned butter mushrooms will add a spicy variety to dishes on your table. This blank can also be safely used as one of the main components for salads with chicken and vegetables.

Boiled butter - 2 kg;
Purified water - 0.4 l;
Wine vinegar - 0.4 l;
Onion - 1 medium head;
Salt - 4 tsp;
Black pepper - 13-17 peas;
Lemon zest - 3-4 tsp;
Ginger root (grated) - 3 tsp with a top;
Sugar - 2 tsp

Butter fried with nuts: an exquisite recipe

Structure:

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 greens, pomegranate seeds - for decoration.

Cooking method;

Select the most delicate and smallest butter, as the recipe does not provide for their preliminary boiling. Remove the film from their caps. Wash and dry the mushrooms by sprinkling on 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 with them for 10 minutes.
Pour in the vinegar, stir, cover 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 hot or cold. If necessary, it can successfully replace both salad and main course.

Butter in Korean

Structure:

boletus - 1 kg;
water - 1 l;
seasoning for Korean salads - 20 g;
vegetable oil - 0.25 l;
granulated sugar - 10 g;
salt - 10 g;
garlic - 5 cloves;
table vinegar - 20 ml;
paprika - 5 g;
onions - 50 g.

Cooking method:

Peel, cut the butter. Pour in 0.75 liters of water, add a teaspoon of salt (5 g). Cook until tender. Throw in a colander.
Cut the peeled onion into cubes and fry in a glass of oil.
Boil a glass of water, adding 5 g of salt, sugar and spices indicated in the recipe, vinegar.
Mix the marinade with the oil and pour the mixture over the mushrooms. They should be marinated in the refrigerator for 24 hours.

According to this recipe, you can pickle butter and for the winter. In this case, they must be placed in sterilized glass jars, closed with clean lids. They can be stored in the refrigerator for up to 3 months. This appetizer will appeal to lovers of Korean salads and spicy food in general.

There are other recipes according to which you can pickle butter for the winter, including in jars in a cold way. Having shown imagination, any housewife can create her own unique recipe, varying the amount of spices, adjusting the ratio of salt and sugar.

Oil recipes

The washed and peeled mushrooms, whether you have frozen them or brought them fresh from the forest, can already be cooked. Butter dishes will turn out to be equally tasty if you fry them, bake them in the oven or stew them in a slow cooker. It is not necessary to check the contents of the refrigerator before cooking anything, you can come up with a delicious meal from the available products. For fried mushrooms, only vegetable oil is useful, and to pickle butter, the simplest spices are enough.

How to quickly preserve boletus mushrooms at home

An economical option showing how to quickly preserve boletus mushrooms at home. They will look great on your table on any day: holiday and everyday.

Butter mushrooms (boiled) - 3 kg;
Large carrots - 4 pcs.;
Onions - 0.8 kg;
Garlic heads - 2 pcs.;
Vinegar 9% - 200 ml;
Vegetable oil - 300 ml;
Hot pepper (chili) - 3 pcs.;
Seasoning for vegetables in Korean - 2 packs;
Sugar - 250 g;
Salt - 125 g.

The first step is to peel and cut vegetables. Chop the onion in half rings, grate the carrots on a Korean grater, pass the garlic through a crusher, and chop the hot pepper as finely as possible.

Pour 30 ml of vegetable oil into a frying pan and fry the onion until golden brown.

Combine all the ingredients in one deep bowl, mix well and let it brew for 20-30 minutes.

In the meantime, you can start sterilizing cans and lids.

Put the finished mass in jars, cover with lids on top, and boil with the spicy contents in water over low heat for 25 minutes.

After the workpiece has cooled completely, it must be transferred to the basement or refrigerated.

How to cook

If the butter is fresh

It is good to peel the mushrooms, wash in cool water (I do not remove the skins from the hats). If not everything could be shaken off and washed off, then it will go away during cooking. If there are very large mushrooms, cut into pieces of the same size (from a small oiler). Toss the mushrooms in boiling water and cook for 5-10 minutes. Throw the boiled mushrooms in a colander, rinse with cool water and then fry, like frozen ones.

If the boletus is frozen

You do not need to cook frozen boletus, you do not need to defrost it in advance either. They are placed frozen in a skillet. However, if the mushrooms are frozen in a large ball, you can briefly hold them under cold water so that they separate into fragments.

Saute the onions: Cut the onion into small pieces. Pour 4 tablespoons of vegetable oil into a frying pan and fry the onion in it over low heat until light golden brown. Salt. Temporarily transfer the onion and butter to another dish.
Dry mushrooms: Put frozen boletus in an empty pan. Fry over low heat until the juice that the mushrooms released when heated has evaporated.Stir sometimes (so as not to burn).
Fry butter with onions: as soon as the excess moisture has evaporated, add the fried onions and butter (or top up with vegetable oil). Salt and stir. Simmer over low heat for 5-7 minutes.

If desired, you can add ground pepper (allspice, black or hot red). If you don't eat homemade onions, you can fry the butter without onions (just skip the step, and after drying, add oil and salt and pepper). The best side dish is mashed potatoes. Delicious!

Bon Appetit!

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Preservation of mushrooms butter for the winter: a simple recipe

Traditionally, preservation of boletus mushrooms involves the use of a marinade. We suggest you familiarize yourself with the simplest recipe for this blank.

Butter (boiled) - 5 kg;
Water - 1 l;
Salt and sugar - 3 tbsp each l .;
Black peppercorns - 13-15 pcs.;
Carnation twigs - 2 pcs.;
Bay leaves - 8 pcs.;
Garlic cloves - 3-4 pcs.;
Dry dill umbrellas - 4 pcs.;
Vinegar.

Important: canned boletus mushrooms also require sterilization of cans!

Put water on fire and bring to a boil.

Combine all ingredients (except vinegar) and boil the marinade for 10 minutes.

Meanwhile, the boiled mushrooms should be placed in prepared jars.

Remove the finished marinade from the stove and spread over the butter, let cool slightly.

Pour 1 tbsp into each jar. l. vinegar and close with nylon lids.

Boletus preserved for the winter feel good in a cool place - basement or refrigerator.

Technology features

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

Of great importance is not only compliance with the technology for preparing butter oil, but also the place of their collection. They are not recommended to be collected along highways, in industrial zones, plantings, since in these zones the natural environment is polluted by various emissions, exhausts, chemical fertilizers and other harmful substances that are well absorbed by fungi.
The collected boletus must be sorted out, throwing away the 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 slightly dried and the knife blade is moistened with vegetable oil). After that, it remains to wash the mushrooms well and cut them into pieces of equal size, leaving only the smallest specimens intact. There is no need to soak the oil.
Inexperienced housewives are often worried about whether it is necessary to boil butter before frying them in a pan. This question should be answered positively: before frying the butter oil, it is necessary to boil it 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 that, the mushrooms are washed and put in a colander so that it can drain. You can skip the cooking stage only when frozen mushrooms are going to fry, which have already undergone heat treatment.
So that the butter does not turn into a shapeless mass, they need to be fried over a fairly intense fire, without covering the pan with a lid. Stir more often to avoid burning of the oil.

It remains to add that the most delicious butter is obtained if they are fried in butter or with the addition of sour cream. Onions will also favorably emphasize their delicate taste.

Pickling butter with cinnamon

An exquisite recipe for preserving butter mushrooms for the winter will bring an original flavor variety to the festive table. This component creates a richer flavor than traditional pickling.

Butterlets - 2.5 kg;
Cinnamon - on the tip of a teaspoon;
Sugar - 3 tbsp. l .;
Salt - 2 tbsp l .;
Allspice (peas) - 7 pcs.;
Apple cider vinegar - 1 incomplete glass;
Bay leaf - 3 pcs.;
Water (boiling water) - 1 liter.

In boiling water, combine sugar, salt, pepper, bay leaf and cinnamon.

Boil the marinade for 5-7 minutes and strain with a colander.

Put the strained brine on the fire again, pour in the vinegar and boil for 2-3 minutes.

Fill jars with decomposed mushrooms with marinade, screw tightly with iron or plastic lids and let cool.

Store the workpiece in a cool place - basement or refrigerator.

Cooking features

Harvesting butter for the winter is not a task for the lazy. Before you start cooking, it does not hurt to study the recommendations of experienced mushroom pickers and cooks, otherwise the result may not justify the effort spent.

It is not recommended to collect any mushrooms near highways, industrial enterprises, in other ecologically unfavorable areas, since they absorb toxins like a sponge, and neither soaking nor cooking allows you to get rid of the poisons completely. Experienced mushroom pickers do not cut large old mushrooms for a similar reason.
Butterlets quickly deteriorate, and even if you are tired of quiet hunting, it is advisable to clean and prepare them for the winter on the same day.
The oils are covered with an oily sticky film, which is why they got their name. As a result, they become covered with forest debris and are very difficult to clean. The legs must be scraped with a knife or even cut off, the top film must be completely removed from the caps by prying it off the tip with a knife. This will be a little easier if you soak the mushrooms in plenty of cool water beforehand.
If you do not protect your hands with gloves when processing oils, the skin will turn dark and you will not be able to wash your hands the first time.
Boil the butter before frying. Before that, the mushrooms are cut into slices about the size of a small oil can. These mushrooms are boiled in salted water, it is also desirable to slightly acidify it. For a liter of water, take a tablespoon of salt and 1 g of citric acid, 1 kg of mushrooms will require 1.5-2 liters of such a solution. The recommended cooking time is 15–20 minutes. Some are boiled in two runs for 7-10 minutes, replacing the used water with clean water.
After boiling the butter, it is advisable to rinse and let them dry. Then, when fried, they will have a more pleasant consistency.
You can fry boletus for the winter in vegetable or butter, as well as in their mixture. They are tastier in butter, mushrooms fried in vegetable oil are better stored. It is important that the oil is of high quality and fresh, otherwise the canned food will be irreparably spoiled. Of unrefined vegetable oils, it is allowed to use only olive oil, the rest of the oils are suitable only refined, otherwise harmful carcinogens are formed during preparation.
It is necessary to lay out fried boletus intended for long-term storage only in previously sterilized jars. If you plan on storing them in the refrigerator, you can use plastic lids. For storage in a cool room, it is better to close the snack with metal lids to ensure airtightness. Boil the lids before use.

Video recipe for the occasion

Butter vegetables marinated with green onions and horseradish

Structure:

butter (already peeled and chopped) - 1 kg;
water - 2 l;
bay leaf - 2 pcs .:
horseradish (root) - 20 g;
dill (umbrellas) - 3 pcs.;
garlic - 5 cloves;
green onions - 0.5 kg;
table vinegar (9 percent) - 50 ml;
salt - 80 g;
sugar - 20 g.

Cooking method:

Boil the butter until tender, peeled and chopped. This will require no more than a liter of water, which is not taken into account in the recipe.
Wash the onion, let it dry, and cut into strips about 2.5 cm long.
Prepare a marinade from 2 liters of water, salt, sugar, adding bay leaf to it.
When the marinade boils, put the dill and garlic cloves in it, cook for a couple of minutes and remove from the marinade.
Put butter in the marinade, boil for 10 minutes, add vinegar, add onion, stir, put horseradish root (peeled), stir and immediately remove from heat.
Divide the butter into jars that need to be sterilized before that in the oven or in another way.
Roll up the lids. Place in a cool storage area after 12 hours.

Soup

Creamy mushroom soups with crunchy croutons are abundant in the menus of most gourmet restaurants. The consistency of such dishes is very pleasant, and the added cream gives a delicate taste. But butter soup does not have to be creamy to whet your appetite and want to try it again. It may contain pieces or even whole small pieces.

Ingredients:

butter - 300 g;
potatoes - 600 g;
turnip onions - 2 pcs.;
carrots - 1 pc.;
water - 2 l;
sour cream - 200 g;
vegetable oil;
salt;
seasonings.

Cooking method:

The key element is boletus - how to cook them is described above: it is imperative to wash, peel and boil in salted water.
Cut the butter into pieces, separating the cap from the leg, fry in oil.
Slice the vegetables in a way that suits you. Boil water and send them to simmer.
Salt vegetable broth, add seasonings. He needs to cook 25 minutes from the moment of boiling.
After a quarter of an hour, transfer the butter and cook for another 5 minutes.
Add sour cream, stir. After 5 minutes, turn off the soup, let stand under the lid. Garnish with herbs before serving.

Harvesting fried butter with vegetables for the winter

We offer you to familiarize yourself with another video of cooking fried butter for the winter in jars with vegetables:

In such a successful combination, mushrooms will taste amazing.

2 kg of oil;
0.5 kg of zucchini;
0.5 kg of small squash;
0.5 kg of tomatoes;
5 tbsp. l. flour;
Lean oil;
200 g tomato paste;
Salt and pepper;
Provencal herbs;
Curry (to taste).

Cut the boiled mushrooms into pieces and fry for 10 minutes in oil.

Cut squash and squash into slices, roll in flour and fry in oil.

Cut the tomatoes into cubes and fry until smooth.

Combine all fried foods in a saucepan, salt, add all the spices and tomato paste.

Simmer over low heat for 30-35 minutes and stir frequently.

Remove from the stove and place in jars with tomato filling.

Sterilize the jars with the blank over low heat for 2 hours.

After two days, carry out another sterilization for 40 minutes.

Close the lids, let cool, and then take to the basement or refrigerate.

In this way, you can prepare an excellent preparation of fried butter with vegetables for the winter. She will help you out if you need to urgently prepare a snack for "sudden" guests.

Features of storage of workpieces

Non-sterilized fried mushrooms can be stored for up to six months (all winter) in a tightly closed container at a temperature of + 4 ... + 6 ° C and without direct sunlight. The vegetable oil in recipes will prevent the development of harmful microbes.

Important! You can extend the shelf life of canned mushrooms to two years by using more vinegar during cooking.

If the jar is already open, then the product can be stored in the refrigerator for no more than two days. Freezing in plastic containers is another way to store ready-made meals. It is better to use small containers so that the rest of the product does not re-freeze.

So, there are a lot of recipes for cooking butter for the winter, you just need to choose the one you like best. Blanks of fried mushrooms can not only be used as a cold appetizer, but also added to soup, used as a filling for pies and pizzas.

Mushrooms with potatoes

This dish turns out to be very satisfying and tasty. For 1 kg of mushrooms you will need:

potatoes 8-10 pcs. medium;
onion - 2 pcs.;
vegetable oil - 50 ml;
salt pepper.

The carefully selected and washed mushrooms are allowed to dry on a paper towel to remove excess liquid. Then they are cut into slices or pieces and fried in oil until the juice evaporates. This will take approximately 20-25 minutes.Add chopped onions and cook for another five minutes.

The potatoes are cut into cubes and fried in oil in a separate pan until cooked. Combine mushrooms and potatoes, add salt and spices and bring the dish to readiness for five minutes. Roast butter with potatoes is served hot, sprinkled with chopped herbs.

Features of frying butter in a pan

Butters are wonderful forest mushrooms that have a fleshy head and give the dish a very rich aroma. To maximize their taste, you need to know some tricks, which are described 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 cooked in fried form.

Therefore, it is possible and even necessary to fry butter oil. The main thing is to do it right, in accordance with proven recipes. However, it is important not only to comply with the entire technology, but also to properly prepare the butter.

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

Pretreatment of mushrooms

The pre-processing of butter 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 earth from them and do not rush to wash. The fact is that all the boletus must be cleaned, and this is easier to do if the mushrooms are dry.
Cleaning is carried out with a sharp knife, and you need to start this work as soon as possible. The essence of processing is to remove the film from the cap. At the same time, it is important to do this with gloves, because the dirt from the hats literally eats into the skin, under the nails and is rather difficult to wash.
As usual, the mushrooms are washed, simultaneously getting rid of dried, cracked fruit bodies, as well as old and wormy mushrooms.
Next, the butter is thrown into a colander so that all the water is glass, and cut into pieces the size of a walnut. Do not worry that this is too large - when frying, all the mushrooms will shrink due to the evaporation of moisture.
Opinions are different regarding pre-boiling butter. On the one hand, like all forest 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 should not do this, but then you will have to fry a little longer (for 5-7 minutes).

NOTE

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During a good mushroom season, when a lot of butter grows, it is better to collect only the amount that can be prepared 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 cap of the oil

How long does it take to fry frozen and fresh butter

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

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

NOTE

If there is no time at all, the mushrooms can be thawed in a saucepan with water - boiling for no more than 15 minutes.

Fried boletus in sour cream (video)

Principles of cooking butter in a pan

The principles of cooking butter oil are quite simple:

First of all, mushrooms are placed only in hot oil.
It is important to stir constantly during cooking for the first 10 minutes so that not a single piece is burnt.
In the second 10 minutes, you need to reduce the heat to medium and bring the product to full readiness. At the same moment, add onions, other vegetables, sour cream, if provided by the recipe.
Finally, another important principle is that mushrooms should be salted only after the crust has formed. If you do this at the very beginning, the butter will be given water, in which they will begin to stew, and not fry.

Butterlets are placed only in hot oil

How to cook butter

You will need - butter, water, a small knife for cleaning

How to clean butter before cooking

1. Do not soak the oil during cleaning, as they themselves are rather moist. 2. For easy cleaning of the butter oil, it is necessary to spread the butter oil on the grates or baking sheets and leave it to dry a little. 3. It is necessary to start cleaning the oil after half an hour of drying the mushrooms. 4. Carefully clean the oil caps from dirt and forest debris, clean the legs. It is not necessary to remove the film from the cap, if it gives a bitterness to the mushroom taste, then it is completely imperceptible. 5. Transfer the peeled mushrooms to a saucepan filled with cold water; strain the water before cooking and cook the butter in it. 6. To make it easier to wash your hands after cleaning the oils, you need to keep them in a solution of 9% vinegar or lemon for 10 minutes.
How to cook butter
1. Peel the butter, cut into slices or cubes. 2. Fill the oil with water so that the water completely covers the mushrooms. 3. Put the pan with mushrooms on the fire, add a little salt (for 1 liter of water - 1 teaspoon of salt). 4. Boil the butter for 30 minutes after boiling. 5. Put the mushrooms in a colander, strain the broth through a sieve.

How to cook butter before frying

It is not necessary to boil the butter before frying, but if you doubt the quality or freshness of the mushrooms, you can boil the mushrooms to ensure safety: in the first water for 5 minutes after boiling, then in the main water for 15 minutes.

How to cook butter for freezing

It is not necessary to boil butter for freezing, but if there is a lot of butter, it makes sense to reduce the volume of mushrooms by cooking - then you get mushroom briquettes that mix very compactly in the freezer. Boil the mushrooms for 15 minutes, then cool in a colander, put in plastic or polyethylene containers, put in the freezer. On the basis of the remaining broth, you can prepare a soup or sauce (or also freeze).

Preparation for frying

To make the dish tasty and healthy, mushrooms must first be properly processed... There are certain rules on how to prepare butter for frying. The collected specimens are carefully sorted out, throwing away wormy, old and rotten ones. The most delicious are young boletus, which are 2-3 days old. They can be identified by their pale brown cap and taut white leg, not tainted by insects.

High-quality mushrooms cleanse dirt, adhering leaves and needles. It is imperative to remove the sticky film from the cap, as it gives the finished dish an unpleasant slimy. The product is then thoroughly rinsed in cool running water.

Many housewives wonder whether it is necessary to boil mushrooms before frying. whether the crop was harvested a day or two ago, then boiling must be done. Boil peeled and washed butter for 20 minutes, adding a whole onion. This is done for safety reasons: if the mushrooms are unsuitable for food, the bulb will darken.
There are many recipes for making fried butter oils. Each housewife prepares them in her own way, focusing on the tastes of her household.

Roast in sour cream

Fried butter in sour cream is a classic of the genre.Thanks to the fermented milk product, the mushrooms are more aromatic, acquire a rich taste.

Ingredients:

fresh mushrooms - 600 g;
onions - 1 medium onion;
fat sour cream - 120 ml;
butter - 30 g;
vegetable oil - 2 tbsp. l .;
pepper, salt, garlic, herbs.

Before frying, the butter oil is thoroughly washed and crumbled into small pieces. Onions are chopped in half rings and fried in vegetable oil until brownish. Spread the butter and cook for about ten minutes over medium heat. Reduce the fire to a minimum, add a piece of butter and simmer for another 10 minutes under the lid. Before the end of cooking, put salt, pepper, finely chopped herbs, garlic and sour cream, keep on the stove for another seven minutes.

Fried boletus in sour cream is suitable for both a daily meal and a festive dinner. They are good as an appetizer and as a hot meal. It will turn out very tasty if you take homemade fat sour cream.

How much and how to fry mushrooms in a pan

If cooking different mushrooms for making soup is carried out using the same technology, then in the case of frying there are several of its own characteristics and principles that it is necessary to consider:

First of all, frying mushrooms doesn't mean putting them out. The main difference between these processes is that quenching 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, fragrant crust is formed due to the heat treatment of the mushrooms in a skillet in oil. Although in culinary practice, frying and stewing mushrooms often denote the same process.
If it is important to get exactly a delicious, crispy crust, you can use breading - flour, bread crumbs. You can make a double layer - roll the mushrooms in mixed eggs (you can pre-salt and pepper them), and then in flour or bread crumbs.
It is not necessary 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 sizes and generally risk burning due to a thin layer.
Mushrooms are fried 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 (15-20 minutes). As for the "urban" mushrooms, which are sold in the store all year round (champignons, oyster mushrooms), they are fried without pretreatment for 15-20 minutes.

TIP

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