Well, it would seem, what a trick - how to fry butter? A frying pan, oil, fire - these are all devices for preparing delicious forest gifts. But if everything were so simple ... In order to understand the whole procedure of proper roasting, it is necessary to study some of the nuances known only to experienced housewives, who can rightfully be proud of the ideal dishes from the most common mushrooms in our latitudes.
A good mushroom is a pure mushroom
First of all, the mushroom is checked for quality - is it not wormy, not old, not rotten? For frying, it is best to use young boletus, two or three days old - they have presentable hats of a pleasant brownish color, tight white legs, not touched by small forest dwellers. They are delicious and look good even in a skillet when fried.
Before frying butter, they need to be cleaned, and here we are talking not only about cleaning from needles, autumn leaves and dirt, the caps must be removed from the sticky and slippery top film. Yes, that one - beautiful brown and shiny.
In a frying pan, it is completely unnecessary, since it will add unwanted slipperiness to the mushroom dish.
To cook or not to cook?
Again, a question that is often asked by newcomers to the preparation of mushrooms: how to fry butter oil without first boiling them? Is this option possible?
It is possible if the mushroom picker is so experienced that he is 200 percent sure of the suitability and edibility of his trophy. But it is better to play it safe and spend half an hour and one onion (mushrooms are necessarily boiled with an onion to check their safety, which in case of danger should change color - darken).
Fried butter with onions
Leaving the verification stage behind and making sure that everything is in order with the mushrooms, and they do not pose a danger to health and life, you can proceed directly to frying the product.
Butterlets are good in a company with any vegetables, but the bouquet of taste and aroma of forest mushrooms opens up the brightest when onions are added to them.
How to fry butter with onions? This is really not difficult. You need to take 2-3 medium onions per 1 kilogram of mushrooms, cut the onion into half rings, and chop the butter into slices. In a frying pan, melt a piece of vegetable oil (30-50 g) and pour the onion first - let it fry a little (until light golden brown), then add the mushrooms.
First, the forest delicacy will let the juice out. The culinary specialist at this time should let the mushrooms stew under the lid (about five minutes), then the lid must be removed so that the liquid evaporates, and the mushrooms acquire a golden brownish hue characteristic of the fried product.
Classic: boletus + potatoes
For a kilogram of butter, you need to take 10 medium-sized potatoes, two onions and vegetable oil.
The ingredients are simple, but the question of how to fry butter oil, in this case, remains very relevant, since mushrooms and potatoes are the favorite of the dishes, so I would not want to spoil it with anything.
So, you need to understand the process step by step:
- wash mushrooms, peel, cut into arbitrary slices;
- pour the butter oil into a frying pan preheated with oil and fry them for thirty minutes (until the liquid evaporates);
- that half an hour, which is necessary for frying butter, is quite enough for a parallel process - peeling potatoes and cutting tubers into cubes;
- when the potatoes are ready, take out the mushrooms (how much to fry the butter, the cooks decide for themselves, but at least half an hour), and put the potatoes in the oil in which the mushrooms were cooked;
- until the potatoes are half cooked, peel and cut the onions into thin half rings, add the onion to the pan, mix with the potatoes, salt and pepper;
- the final chord is to return the butter to the pan, and fry everything until the potatoes are ready; serve hot, sprinkled with chopped herbs.
In this case, the question is how much to fry butter until tender , has two answers.
- First- the mushrooms directly reach the condition within 30-40 minutes.
- Second- if we talk about mushrooms with fried potatoes, then here the cooking time is somewhat different: the mushrooms are assigned their own, the potatoes are theirs, and for all together, plus 10-20 minutes.
Butter in sour cream
This dish has long won people's hearts and stomachs; butter in sour cream is considered the most delicious and easy to prepare.
To please the household with such yummy, you should carefully study how to fry boletus mushrooms with the addition of sour cream. It is better not to use store-bought fat-free - it will not give that unique taste and will not melt on mushrooms to a transparent color. On the contrary, boletus as a result will be covered with unappetizing white flakes or grains of sour cream.
To stew mushrooms, you need to take only homemade - solid and high-quality sour cream.
For half a kilogram of mushrooms - 200 ml of sour cream, an onion, 1 carrot, pepper and salt to taste, butter (even vegetable, even butter):
- boiled boletus should be chopped into neat pieces and fried in hot oil until the liquid evaporates;
- carrots are grated on a coarse grater, onions are traditionally cut in half rings;
- having laid out vegetables to butter, hold all this wealth in a frying pan for another ten minutes;
- then add sour cream and simmer for about 10 minutes, not forgetting to salt and pepper the dish.
Butterlets "Gourmet"
Butter and bacon, as well as wine and parmesan cheese ... This is not just a collection of words, but a very original dish. How much to fry butter in this case? And most importantly - what will come of it?
Take 800 g of mushrooms, 350 g of bacon, one sour apple, 150 ml of dry red wine (not packaged, otherwise the whole idea will go down the drain), 200 g of Parmesan, oil and spices:
- after bringing the butter until half cooked, pour the wine into the pan and let the mushrooms simmer in it for several minutes, absorbing the bouquet of aroma and taste;
- in the meantime, prepare vegetables, fruits and bacon: cut onion and apple into cubes, and bacon into thin strips;
- add everything to the mushrooms, stir, season with spices, cover and leave on low heat for 20 minutes;
- two minutes before the dish is fully cooked, add grated parmesan to it.
How long does it take to fry butter
At first it may seem like eternity. How to fry butter, if they are slippery? Will they get a pretty golden crust? Such questions can easily drive an inexperienced cook crazy.
But everything in the world has its own term, and for high-quality cooking butter it is also defined: 20-30 minutes, until the liquid evaporates from the dishes, plus another 5-7 minutes for the mushrooms to be fried. If boiling mushrooms is considered the beginning of the cooking process, then you will have to add another 15-20 minutes. In total, the total time allotted for the preparation of butter is about an hour.
Fried boletus seems easy to prepare, but there are certain nuances that depend on the size of the mushrooms and their condition. If we are talking about frozen ones, then you do not need to cook them, but if they are raw, then they are not only boiled, but also thoroughly peeled beforehand. There are several recipes that guarantee a delicious, nutritious meal.
How to fry butter?
Delicious fried boletus is obtained in a pan, it is very important to cook them correctly. Otherwise, the result will be a sticky, shapeless mass. Butterlets need to be peeled off the sticky skin; this is easier to do while the mushrooms are dry. To make the gluten go away faster, you can sprinkle the gifts of the forest with salt. Fried boletus will be delicious if you follow the recommendations.
- To get a golden brown crust, you need to fry the mushrooms over high heat, stirring constantly, without a lid in a pan.
- A piece of ghee will give a piquant taste when frying.
- If butter is needed for salad, you can add onion, garlic and pepper. For soups, add oregano or basil.
The most famous and simple option is the recipe for fried butter with onions. To get a crispy crust, the mushrooms are doused in flour or bread crumbs. You can prepare a double layer by interrupting with an egg. You do not need to cut thinly, otherwise they may burn or dry out very much during frying to small, inconspicuous pieces.
Ingredients:
- mushrooms - 1 kg;
- vegetable oil - 50 ml;
- onions - 2 pcs.;
- Rinse the boiled oil.
- Put in a frying pan, fry for 15 minutes, until the moisture is gone.
- Add oil, brown with onion.
- Sprinkle the fried butter with onions with spices, simmer for 5-7 minutes.
For a long time, a well-known and beloved dish by many is mushrooms with root vegetables. To deliciously fry butter with potatoes, you must first fry the vegetables until half cooked, and then add the boiled mushrooms. It is necessary to saute the gifts of the forest only in a hot frying pan, vegetable or olive oil is suitable, they will immediately burn on butter.
Ingredients:
- mushrooms - 0.5 kg;
- potatoes - 1 kg;
- onions - 2 pcs.;
- oil - 100 ml.
- Rinse the boiled butter and chop.
- Chop the onion, potatoes.
- Fry the mushrooms and onions separately.
- Then - until half cooked, potatoes.
- Add mushroom frying.
- Fried potatoes with boiled butter should be simmered over low heat for 10 minutes.
Another dish adored by many generations of Russians is fried boletus with sour cream and onions. The most difficult thing is to peel and boil the mushrooms, they are stewed very quickly. You can achieve a beautiful crust if you fry the gifts of the forest in a dry frying pan for 10 minutes, and then add oil. Pork fat gives a slight piquancy.
Ingredients:
- mushrooms - 1 kg;
- sour cream - 200 ml;
- vegetable oil - 50 ml;
- onions - 3 pcs.;
- garlic - 5 cloves.
- Cut the boiled butter.
- Chop the onion and garlic.
- Fry in oil for 5 minutes.
- Add mushrooms, sauté for 30 minutes.
- Add sour cream, spices.
- Simmer the fried boletus for 10 minutes.
A gourmet dish, which in the old days was served only to the royal table - delicious butter with meat. The dish turns out to be very satisfying and even heavy for the stomach, so it is recommended to crush it with light vegetables. Boil the mushrooms for 20 minutes in salted and acidified water with vinegar, with a couple of black peppercorns and bay leaves.
Ingredients:
- mushrooms - 800 g;
- pork - 400 g;
- lemon juice - 1 tbsp. l .;
- dry white wine - 150 ml;
- parsley - 1 bunch;
- oil - 40 ml;
- flour - 1 tbsp. l .;
- water - 100 ml;
- ground black pepper - 0.25 tsp
- Cut the processed butter.
- Divide the meat into pieces, salt and pepper.
- Mix wine and lemon juice, pour over for 1.5 hours.
- Pour the marinade into the sauce bowl.
- Fry the pork in a hot skillet for 15 minutes.
- Add mushrooms, simmer for 10 minutes.
- Boil the marinade.
- Dissolve flour in water, pour in a thin stream.
- Cook until thickened for 3-4 minutes.
- Pour the sauce over the fried butter with meat.
- Sprinkle with herbs, leave for 10 minutes.
For the treat to succeed, it is important to remember that the mushrooms must be fresh, the collected gifts of the forest can only be stored in the cold, and no more than 15 hours. Delicious and simple recipes from butter - with the addition of zucchini. These vegetables easily absorb all the spices and aromas, so they go well with mushroom sauce. You can finish off a shredded bow.
Ingredients:
- mushrooms - 100 g;
- zucchini - 250 g;
- tomatoes - 80 g;
- butter - 100 g;
- flour - 1 tbsp. l.
- Cut the zucchini into circles, roll in flour.
- Fry in oil until crisp.
- Simmer the processed mushrooms until the water runs out.
- Add oil, brown.
- Add chopped zucchini.
- Simmer for 5-7 minutes.
- Cut the tomatoes into circles.
- Add with chopped herbs.
- Simmer for 5 minutes.
A treat that can pleasantly surprise guests - fried butter, recipe in batter. Since these mushrooms are very fragrant and dense of all, they taste incomparable with flour and eggs. They are very similar to relish on pies or pancakes. A wonderful breakfast or dinner, can be served with vegetables and even without a side dish. Mayonnaise may be replaced with sour cream.
Ingredients:
- mushrooms - 250 g;
- eggs - 1 pc.;
- flour - 3 tbsp. l .;
- mayonnaise - 1 tbsp. l .;
- oil - 50 ml.
- Dissolve an egg with mayonnaise and flour, salt.
- Process the oil, rinse.
- Dip the mushrooms in batter, fry on both sides until crusty.
- Place on a napkin to drain the fat.
- Sprinkle with herbs when serving.
Men especially love treats with a smoke - with the right preparation of butter on the grill, they are amazing. A great option for a picnic or summer cottage when it's hot and the meat is too heavy for the stomach. But here it is important to be confident in the mushrooms, since you will not be able to boil them first. If you wish, you can try cooking spicy mushrooms on skewers.
Ingredients:
- mushrooms - 1 kg;
- olive oil - 4 tablespoons l .;
- soy sauce - 2 tbsp l .;
- black pepper - 1 tsp;
- salt - 1 tsp;
- hops-suneli - 1 tsp
- Wash the peeled mushrooms thoroughly.
- Mix oil, sauce and seasonings for the marinade.
- Pour oil, leave for 2 hours.
- Skewer or place on a wire rack.
- Fry for 5-10 minutes on all sides.
Fried boletus in jars for the winter will be an excellent help in cold weather. During sautéing, the mushrooms give off juice, so put the seasonings at the end. From greens, onions, parsley and dill are suitable, you can use both fresh shoots and dried ones. A little garlic is added for pungency. If you want the mushrooms to look like pickled ones, you need to put a little citric acid.
Ingredients:
- mushrooms - 2 kg;
- onions - 2 pcs.;
- oil - 4 tbsp. l .;
- bell pepper - 2 pcs.;
- black pepper - 1 tsp;
- allspice - 2 pcs.;
- dill - 1 bunch.
- Process the mushrooms, boil.
- Fry, stirring occasionally, for 20 minutes.
- Chop onion and pepper, add.
- Top up with spices and chopped herbs.
- Simmer for 10 minutes.
- Cool, put in jars.
- Pour in the oil in which the mushrooms were stewed.
- Roll up the lids.
The easiest way is to cook boletus with potatoes, fried in a slow cooker. You can put green onions, it will enhance the mushroom aroma, or onions, with which the gifts of the forest will turn into a delicious side dish. Ground white pepper is a great spice. To make butter oil more delicate in taste, you can put a couple of tablespoons of sour cream or mayonnaise.
Ingredients:
- mushrooms - 500 g;
- onion - 1 pc.;
- butter - 2 tbsp. l .;
- garlic - 2 cloves;
- white pepper - 0.25 tsp
- Process the mushrooms, boil, chop.
- Chop the onion and fry for 10 minutes.
- Put mushrooms in a bowl.
- Set to "Hot" for 30 minutes.
- Season with salt and pepper, add dill and garlic.
It will be a little more difficult to fry frozen butter, they need to be thawed at room temperature, and then blotted with napkins. You can fry without defrosting, but then it will take 30 minutes more time, and the gifts of the forest will be stewed rather than fried. If the piece is frozen in a large ball, it must be placed in cold water to separate the mushrooms.
Ingredients:
- mushrooms - 500 g;
- onion - 1 pc.;
- vegetable oil - 4 tbsp. l .;
- butter - 2 tbsp. l.
- Chop the onion, fry in vegetable oil.
- Fry the defrosted mushrooms separately in a dry frying pan, then with butter.
- Simmer until moisture evaporates.
- Mix ingredients, add butter, salt.
- Put out the fried frozen boletus for another 10-15 minutes.
Fried boletus is good as a main or complex side dish for meat or chicken dishes. You can also make sauces, warm salads, pie or pizza toppings from fried butter. They can be part of all kinds of snacks: sandwiches, tartlets, julienne, etc. The cooled fried boletus is frozen in bags or containers for later.
For my taste, for all the listed dishes, it is better to cook the mushrooms separately, and then combine 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 butter 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 already start cooking.
Before frying butter in a pan, prepare refined oil and a little salt.
It is advisable to pick mushrooms in such a way that there is a minimum of forest debris, earth or sand on them. I also advise you not to wash the oil in water, so that they are not saturated with excess moisture.
It is very convenient to use an ordinary dishwashing sponge for cleaning oils. Use the hard part to clean the debris from the legs, and wipe the caps with the soft part. The sponge should be damp, but not damp, rinse and squeeze from time to time.
As you can see in the photo, I don’t remove the peel from the cap of the butter, I don’t see the point in this ... Well, unless a part of the cap is somehow damaged, I just cut off this element.
Prepared butter for frying should be cut thinly, 3-5 mm thick.
Since mushrooms give off a lot of juice, which produces more stewing than frying, it is better to fry them in several passes so that they are located on the surface of the pan in one layer.
But if you don't want to mess around, then put all the mushrooms at once, simmer them, evaporating excess moisture, and then turn up the heat and fry the already stewed ones.
Butter mushrooms are a type of mushroom that is not inferior to champignons in taste. You will have to tinker with butter before cooking, but the dish will turn out to be tasty, satisfying and aromatic. Potatoes with butter will diversify the daily menu and will pleasantly surprise all family members.
Fried butter with potatoes in a pan
Compliance with the technology of cooking boiled butter dishes fried with potatoes will make it not only safe, but also healthy and tasty.
Oil is a type of mushroom that accumulates radioactive substances. Therefore, before cooking, experienced housewives soak the mushrooms in two waters and boil. Cooking is also needed to combat bitterness, improve the taste of butter and make them softer.
To fry boletus with potatoes, choose good quality mushrooms:
- the diameter of the cap is 4-5 cm;
- the pulp is yellow;
- cap shade from olive to dark brown;
- lack of mucus (its appearance is typical for good mushrooms only in rainy weather).
So that the finished dish does not cause unpleasant sensations, it is necessary to carefully remove the skin from the mushrooms before cooking.
What do you need
To prepare fried butter with potatoes, you will need the following ingredients:
- 5-6 potatoes;
- 350 g butter;
- 1 onion;
- 1 carrot (optional)
- 2 tbsp vegetable oil;
- 3 tbsp sour cream (optional);
- 1-2 garlic cloves (optional)
- ½ p. Greens (optional);
- to taste of salt and pepper.
Ingredients shown are for 3-4 servings.
Instead of fresh butter, frozen ones are often used.
How to clean butter
Oil cleaning occurs in a specific sequence:
- Put the collected mushrooms on a towel to dry - they must be dry during cleaning.
- Take a knife in one hand, a mushroom in the other. Prying with a knife, carefully remove the dark brown film from the cap.
- Clean the leg from dirt and check for worminess: discard mushrooms with small holes on the legs or caps.
- Using a knife, remove the white partition under the cap.
- Put the butter in a colander and rinse thoroughly with plenty of warm water.
Before cleaning, the oilers are not washed - this will greatly complicate the process and cause a lot of inconvenience.
How much to cook butter oil before frying
Before you start cooking butter recipe with potatoes, they are boiled for half an hour.
The process takes place in the following sequence:
- Put the mushrooms in a saucepan, cover with water.
- Put on fire, bring to a boil.
- Remove the pan from the heat, transfer the butter to a colander, rinse thoroughly under the tap.
- Pour into a saucepan again and cover with water.
- Put on fire, bring to a boil, removing the resulting foam.
- After boiling, continue cooking for 20-30 minutes at a gas power below average.
- When the mushrooms are cooked, remove from heat and rinse with cold water in a colander.
- Put the butter on a towel to dry.
Fried butter eggs with potatoes recipe
When the mushrooms have passed the necessary processing, they proceed directly to the preparation of the dish. To begin with, it is determined which of the optional components will be excluded. Carrots, garlic and herbs are used as desired. Sour cream - depending on taste and circumstances.
Fried boletus in sour cream with potatoes turns out to be unusually tasty and aromatic. For the preparation of dietary or lean dishes, sour cream is excluded.
How to fry butter with potatoes:
- Cut the mushrooms into pieces, put in a frying pan in hot oil. Fry for 10 minutes on medium gas power, turning from time to time from one side to the other with a special spatula.
- Chop the onion finely, grate the carrots with large holes. Put the vegetables in a frying pan and fry for 4-5 minutes with the mushrooms.
- Cut the peeled potatoes into thin slices, put in a colander, rinse under cold water and pat dry with a paper towel.
- Place the potato slices with the rest of the ingredients in the skillet. Fry until tender, without covering, stirring every 3-5 minutes.
- When the vegetables are almost ready, add sour cream to them, mix thoroughly.
- When the vegetables are ready to taste, salt, add spices, chopped garlic and continue frying for another 3-4 minutes.
- After turning off, finely chop the greens and sprinkle the potatoes on top.
The potatoes fried together with mushrooms will absorb the forest aroma, thanks to which their taste will be significantly improved.
The second method of cooking in a pan involves separately frying mushrooms and potatoes. If you do this in different pans, a minimum amount of time will be spent. After frying, the finished ingredients are mixed together.
Observing the sequence described above, the dish is cooked in a multicooker in the "Fry" mode. Also, some housewives prefer the oven to a frying pan. In this case, after completing the first three steps described above, spread the mushrooms with vegetables on a greased baking sheet and simmer in the oven for 30-40 minutes.
Serve hot, freshly cooked, with a light salad or fresh vegetables.
Fried boletus - nostalgia for autumn. Delicious juicy mushrooms fill the kitchen with forest aromas. All the family gather at the table to talk about their day and enjoy a delicious meal. Replicas are heard: "Delicacy, deliciousness, lick your fingers and ... more additives." And you understand that there is happiness. And it's also about eating deliciously.
Features of cooking fried butter with onions
The main thing is not to make a mistake when collecting forest gifts. To do this, you need to be an experienced mushroom picker or be friends with such professionals.
Preparation - cooking
We clean real oil cans by removing the skin from the caps, remove debris and needles. Cut large fungi into smaller pieces. Boil it several times, draining the water. Why put the mushrooms in a saucepan, fill with cold water, put on fire, bring to a boil. Cook for 5 minutes, then drain the water, discarding the mushrooms in a colander. For the best fried butter mushrooms, they need to be well prepared.
That is why we boil the mushrooms a second time, the third in the same way as the first. When all the procedures are done, you can proceed to the second stage.
Frying mushrooms
- Boiled or frozen mushrooms are fried. In the second case, they are frozen already boiled, so you just need to wash in warm water, discard in a colander. It is important that the liquid is glass to the maximum. So when cooking from butter fried in a pan, there will be less splashes.
- We use oil with or without scent, as you like.
- We take the amount of onion at our discretion. Sour cream may or may not be very greasy. The calorie content of the food depends on this. It ranges from 30 to 40 kcal.
- We select salt and spices for ourselves. You can limit yourself to black pepper or pick up a more complex bouquet.
Serving a treat
Of course, the mushrooms served in the heat of the heat will charm everyone, without exception. Fragrant, fragrant, they will be forgiven for tasting. You can sprinkle with chopped garlic, dill, or green onions.
