Dishes from butter in the oven. Pickled butternuts: the most delicious recipe without sterilization

You have collected butter mushrooms in the forest or bought them from mushroom pickers and thought about how to cook butter mushrooms so that they turn out tasty, and most importantly, safe to eat.

Oilers are wonderful Forest mushrooms that will delight you with their great taste and benefits. In terms of nutritional value, boletus is close to porcini mushrooms and can successfully replace meat in the diet due to the high content of protein and amino acids. At the same time, it is noteworthy that the protein present in mushrooms is absorbed by the body by about 85%. Oils are rich in minerals such as potassium, phosphorus, iron, iodine, copper, zinc and manganese, as well as vitamins B1, B2, B6, B9, C, D and PP. It is worth noting that the younger the mushrooms, the more useful compounds they contain. Due to the low calorie content (only 19 kcal per 100 g), oil can be used as dietary products. The use of butter prevents the development of infectious diseases, normalizes cholesterol levels, increases hemoglobin, activates metabolism, protects against the occurrence of gout and the formation of kidney stones by removing uric acid, and the presence of lecithin in butter has a positive effect on brain function and nervous system, reduces stress levels and relieves chronic fatigue. But in order to get the most out of these mushrooms, you should know how to cook butter mushrooms correctly - this will be discussed further.

A distinctive feature of butter is a sticky slippery film on the cap, due to which the mushrooms got their name. This film actively absorbs all harmful compounds from the atmosphere, therefore, when processing mushrooms, the film must be removed. An exception can be made only if the mushrooms are very young and grown in ecologically clean areas. Pick mushrooms near highways and industrial enterprises it is highly discouraged, as they may contain carcinogens that are dangerous to health, as well as buying them from dubious sellers.

In order to minimize potential risks, butternuts must be carefully processed before consumption. Butter cannot be stored for a long time, so their preliminary preparation should be done immediately during the day, so as not to worry about the safety and final taste of the dish. It’s worth mentioning right away that when working with oils, the skin of the hands turns black very much, so it’s best to process the mushrooms with gloves or grease them with vegetable oil, but if a misunderstanding has occurred, a solution of 9% vinegar or citric acid- You need to hold your hands in it for about 10 minutes. It is absolutely not necessary to soak the mushrooms before processing - since the oil hat looks like a sponge and quickly absorbs water, swelling at the same time, after soaking the mushrooms will become even more slippery, which will only make it difficult to clean them. Oilers should be dry cleaned of dirt and debris using a small knife, and then rinsed in water. If the mushrooms were collected in rainy weather, they must first be dried, spreading out in one layer. An important point is to remove the oil film on the hat - it is also convenient to do this with a small knife, moving from the edges to the center. It is also recommended to remove the film under the hat. In addition to the fact that the film absorbs harmful substances, it can also add a little bitterness to the final dish. Do not forget to also cut off the wormy areas, and it is better to throw away the mushrooms, which are abundantly covered with small holes.

After you have cleaned and thoroughly washed the mushrooms, they should be cut into small pieces. It is important that when cooking all the mushrooms are the same size. The next mandatory step is boiling oil in lightly salted water. This is necessary in order to reduce the content of harmful compounds in mushrooms, which they actively absorb from the air, soil and ground water. Butter should be poured with water, brought to a boil and boiled for 20-30 minutes, removing the resulting foam. There is also such an option - first the water with mushrooms is brought to a boil, then the water is replaced with a new one, and the mushrooms are boiled after boiling for 30-40 minutes. You can add a few drops of vinegar or lemon juice to the water in which the butter is boiled - so the mushrooms will not darken during heat treatment. After boiling, the mushrooms should be thrown into a colander to glass the liquid, and cool slightly, after which they can be used for cooking various dishes.

Since chitin is present in the oil, which slows down the rate of digestion of food, it is not recommended to cook and serve mushrooms with other foods that are difficult for digestion, such as meat, fish or legumes. Vegetables such as potatoes, carrots or eggplant, various cereals or pasta will be the best companions for butter. Butter will turn out very tasty mushroom soup- to obtain a rich broth for 2-2.5 liters of water, about 300 g of mushrooms will be required. Butter is also an excellent filling for pies, pies or pancakes, and if you add mashed potatoes with fried onions to this filling, it will turn out just delicious. And now our recipes will clearly show you how to cook butter mushrooms.

Ingredients:
500 g potatoes
250-300 g butter,
1 medium onion
1-2 garlic cloves (optional)

parsley or dill,
vegetable oil.

Cooking:
Remove the film from oil, rinse thoroughly under running water and boil in lightly salted water for 25-30 minutes, removing the foam. Throw the finished mushrooms in a colander and cool slightly, then chop or leave whole if they are small. Heat vegetable oil in a frying pan and fry the butternuts until a pale golden color, until all the liquid has evaporated from them. Add finely chopped onion and minced garlic, if using. Cook, stirring, about 5 minutes.
In another pan, fry the chopped potatoes until they are soft. Combine the cooked potatoes with mushrooms and onions, salt and pepper to taste. Fry over low heat for 3 to 5 minutes, then sprinkle with chopped herbs and serve hot.

Ingredients:
800 g butter,
1 onion
1 carrot
2-3 tablespoons of sour cream,
2 tablespoons of vegetable oil,
1 bunch of parsley
salt, ground black pepper and cumin to taste.

Cooking:
Boil the peeled mushrooms in lightly salted water for half an hour. Cool and cut into pieces. Heat the vegetable oil in a frying pan and fry the chopped onion in half rings for 2 minutes. Then add the carrots cut into thin strips and cook for another 2 minutes, stirring occasionally. Add mushrooms and cook over low heat covered for 10 minutes. Salt, pepper, add cumin to taste, mix and cook under the lid for another 10 minutes. If necessary, you can add a little water or vegetable broth. Sprinkle the finished dish with chopped parsley and serve hot.

Butter stew with potatoes and eggplant

Ingredients:
500 g butter,
4-5 potatoes
1 eggplant
1 onion
2 cloves of garlic
3 tablespoons of sour cream

salt and spices to taste,
parsley.

Cooking:
Heat vegetable oil in a saucepan, add diced onion and fry for about 3 minutes until golden brown. Add diced potatoes and eggplant. Cook for 7 minutes over high heat, stirring occasionally. Add pre-boiled and chopped butter and sour cream, mix and simmer covered over low heat for about 20 minutes, stirring from time to time. A couple of minutes before cooking, add chopped garlic, salt and spices to taste. Sprinkle the dish with finely chopped parsley and serve.

Ingredients:
300 g butter,
2-3 potatoes
1 carrot
1 onion
80 g buckwheat,
3 tablespoons of vegetable oil,
2 bay leaves,
5 peas of allspice,
4-5 sprigs of parsley or dill,
1/2 teaspoon salt
2 liters of water.

Cooking:
Rinse the peeled mushrooms well, put them in a saucepan, add water and boil for 20-25 minutes, removing the foam. Throw ready mushrooms in a colander, drain the water. Heat vegetable oil in a frying pan and fry randomly chopped onions and carrots for 3-4 minutes. Then add the mushrooms, chopped if necessary, and fry until golden brown, about 5 minutes. In the meantime, pour 2 liters of water into a saucepan, bring to a boil and add the chopped potatoes. Cook for 10 minutes, and then add mushrooms with vegetables, buckwheat, bay leaf and allspice. Cook for another 10-12 minutes, adding salt at the end. Let the soup brew under the lid for about 10 minutes, then sprinkle with finely chopped parsley or dill and serve.

Butterfish baked in pots with vegetables

Ingredients:
600-800 g potatoes,
300 g butter,
4 tomatoes,
2 carrots
1-2 bulbs
1 bell pepper,
2-3 tablespoons of vegetable oil,
salt and spices to taste,
parsley.

Cooking:
Peel the butternuts, rinse and boil in salted water for about half an hour. When the mushrooms have cooled, large specimens should be cut. Next, fry the mushrooms in vegetable oil for 5-7 minutes, then add chopped onions and carrots cut into cubes. Fry for another 2-3 minutes, and then add salt and spices to taste. Put diced potatoes on the bottom of the serving pots, salt and sprinkle with spices. Next, lay out the sliced ​​​​tomatoes and bell peppers, cut into strips. Salt and sprinkle with spices. Put the frying and mushrooms on top and pour in a little water, given that the tomatoes will give juice. Cover the pots with lids and send to the oven preheated to 180 degrees for 40-50 minutes. Sprinkle the finished dish with chopped parsley and serve.

Ingredients:
Dough:
250 g flour
220 g chilled butter,
100 g sour cream
2 egg yolks,
a pinch of salt.

Filling:
300 g butter,
3 leeks,
2 tablespoons sour cream
2 tablespoons melted butter,
salt and ground black pepper to taste
dill or parsley.

Additionally:
1 egg.

Cooking:
Mix flour with chilled butter until the consistency of crumbs. In a bowl, combine egg yolks, sour cream and a pinch of salt, add to the butter mixture and knead the dough. It is not necessary to knead strongly - just until the dough comes together in a ball. Wrap the dough in cling film and refrigerate for at least 1 hour, preferably longer.
To prepare the filling, melt 1 tablespoon of butter in a frying pan. Add diced leeks and sauté until golden brown, stirring occasionally, about 10 minutes. Next, remove the onion from the pan, melt another 1 tablespoon of butter and fry the pre-boiled butternut squash for about 10 minutes, stirring occasionally. Add onion and sour cream to the mushrooms, simmer for about 10 minutes. Salt and pepper to taste, add chopped herbs.
Preheat oven to 180 degrees. Remove the dough from the refrigerator, sprinkle the table with flour and roll out into a layer about 5-7 mm thick. Put the filling in the middle of the layer, and cut the edges diagonally into strips 2.5-3 cm wide. Braid the pigtail, covering the filling with strips. Pinch the edges. Brush the pie with beaten egg, carefully transfer to a baking sheet lined with parchment paper, and bake for 25-30 minutes until golden brown.

Mushroom caviar from oil

Ingredients:
500 g butter,
1 onion
2-3 garlic cloves (optional)
3 tablespoons of vegetable oil,
salt and spices to taste.

Cooking:
Rinse the peeled butternuts and boil in lightly salted water for 30 minutes. Throw ready mushrooms in a colander and let the liquid drain. Cool and chop very finely. Heat the vegetable oil in a frying pan and fry the chopped onion until translucent for 2 minutes. Then add butter and fry until all the liquid has evaporated from the mushrooms. If you are using garlic, it should be minced or put through a press and added about 3 minutes before done. Arrange mushroom caviar in sterilized jars, sterilize and close with sterilized lids. Caviar will be stored in the refrigerator for several days and will be an excellent addition to sandwiches, pies, pies, pancakes and profiteroles.

Knowing how to cook butter mushrooms, you can make your diet more varied, tasty and nutritious. Bon appetit!

And if you managed to bring home not one basket, but several, then you will have to start preparing for the winter. A recipe for a proven and reliable pickling of oil without the use of sterilization is proposed.

Having opened a jar of delicious homemade preparations in the winter, you can meet guests and delight your family. Hot potatoes go well with home-made marinated butternuts. The dish is eaten faster than meat cooked according to the most exquisite recipe.

Write down, rather, the simplest and delicious recipe pickled oil for the winter without sterilization. It will definitely come in handy for you!

Recipe Information

• Cuisine:Russian
• Type of dish: mushrooms for the winter
• Cooking method: on the stove
• Servings:4
• 1 hour

Ingredients:

For pickling you will need products:

• fresh boletus - the quantity is unlimited, how many can be found in the forest;
• salt - to your taste, as in soup.
• To prepare the marinade, you need the following ingredients:
• 1 liter of water is taken:
• 9% vinegar - exactly 30 ml;
• sugar - 1 tbsp. l.;
• coarse salt - 2 tbsp. l.;
• favorite seasonings - to the taste of the hostess (peppercorns, dill seeds, bay leaf).

Mushrooms with small caps are selected for pickling. People call them "buttons". They are sweet in taste. They practically do not have wormholes. They grow in the forest in friendly families, so it is very fast to collect.

How to cook delicious pickled butter at home in the winter: a recipe with step-by-step photos:

Prepare forest mushrooms for pickling. Scatter the raw butternut squash on a flat surface to dry.

In no case should they be wetted with water or immersed in it. The hats will get wet, the film will be difficult to remove.

Sort them out. Select all the pine needles from the mushrooms, remove the film from each hat. You can do this with thin medical gloves, because otherwise your fingers will be dirty.

Wash the peeled butternuts thoroughly and boil. If mushrooms have large hats, cut them as you wish.

Put the butternuts prepared for marinating in a deep saucepan, fill them with water so that it covers completely and put on the stove to cook.

Harvest noble mushrooms all year round! Homemade oyster mushroom mycelium - natural mushrooms with a quality guarantee.Pri correct use the first mushrooms appear in 7-10 days. The mushroom picker has the following advantages: it does not require complex maintenance (only spraying the substrate with a special composition with growth activators); occupies a minimum of space; harvest from 3 to 5 kg at a time; no smell of wet soil and mushrooms in the room; undemanding to environmental conditions. Mushrooms grow big and beautiful. With the right cut, the harvest cycle is endless.

In the process of cooking, remove gray foam from the surface with a slotted spoon. Pour a little salt into the pan with mushrooms so that they acquire a pleasant taste.

Ready boiled butternuts are thrown into a colander, wash off the remaining mucus, dousing cold water.

We are preparing a marinade for pouring mushrooms in jars. Pour a liter of clean water into a container and put on the stove. Add salt, sugar, spices and bring to a boil.

In a boiling marinade for mushrooms, carefully transfer the washed butternuts from a colander. Boil for about 15 minutes. Almost at the end of cooking, do not forget to add vinegar. Take out the laurel leaves so that they do not give bitterness to pickled mushrooms.

Arrange marinated boletus in jars, roll up the lids tightly. Make sure that there is no air leaking anywhere, otherwise they will deteriorate.

Turn the jars on the lids, cover with a warm blanket. Leave until homemade blanks cool completely. After storage in the pantry or put on the bottom shelf in the refrigerator.

The recipe is simple, suitable not only for marinating oil, but also for mushrooms, strong mushrooms, yellowish-orange chanterelles. Harvesting for the winter turns out to be amazing in taste, the mushrooms are strong and pleasantly crunchy.

It remains only with the onset of cold weather to get a jar of pickled mushrooms, cut onion into thin rings, chop garlic, add oil and enjoy the aroma of a sunny autumn forest.

Butter mushrooms are excellent mushrooms that can be distinguished from other species without much difficulty. They have a characteristic hat, oily to the touch, thanks to which the plant got its name. Those who first come across the product 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 almost fresh, not canned, in winter.

Features cooking oil

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

Cleaning oil is essential, because bitterness collects on their slippery hat and, by removing it, you can be sure that the dishes will not be bitter. The skin is removed quite simply with a knife, you just need to pick it up and pull it.

In order to exclude poisoning, it is recommended to boil mushrooms before frying or using them in any other way. Boil the mushrooms until the water boils for the first time, and then transfer them to salted water and boil for another 30 minutes. It is recommended to put a peeled onion in the water, it will be a kind of indicator in the case of a toadstool among edible butterflies. 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 species, you can add citric acid, in which case the mushrooms will not darken.

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

To prepare the product for the winter, namely for freezing, you should clean the product and rinse it, then cut large species into pieces and only then send them to the freezer. If there is a desire, then you can freeze the gifts of the forest in a boiled state, but before freezing, you need to let them cool. Now you should figure out how to cook frozen butternut squash and what recipes are best to use.

Soup with butter

Very tasty soups of such mushrooms. They are very fragrant, and you can not use additional spices for cooking. In addition, frozen mushrooms can be used to make an excellent puree soup with the addition of croutons. Such a soup has a delicate texture, and if you add cream to the composition, the taste will be especially delicate. But you can cook not only mashed soups, but also the usual classic first courses. To prepare the soup you need:

1. Frozen boletus - 0.3 kg.
2. Potatoes - 0.5 kg.
3. Onion - 2 pcs.
4. Carrot - 1 pc.
5. Water - 2 liters.
6. Sour cream - 200 gr.
7. Vegetable oil - 30 gr.
8. Salt and pepper to taste.

Cooking method:

1. If the mushrooms were prepared in advance before freezing, then they should simply be thawed and washed under water. Then cut into the desired pieces and separate the legs from the hats.
2. Next, oil is poured into a hot frying pan, and mushrooms are added.
3. While the butter is fried, cut the potatoes, onions and carrots.
4. You need to put a pot of water on the fire and bring it to a boil, and then throw vegetables into the water. Along with this, the water is salted, pepper is added. A decoction of vegetables should be boiled for 30 minutes.
5. Next, mushrooms are added to the broth, and the soup is cooked for another 10 minutes.
6. Sour cream is added, the soup is thoroughly stirred and after 5 minutes the fire is turned off. It is better to brew the soup under the lid for about 15 minutes.

Fried boletus with potatoes

Potatoes often stand in the center of the table at many events and feasts. There are a lot of methods for its preparation, 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 time. As ingredients you need:

1. Frozen butternuts - 0.5 kg.
2. Potato - 1 kg.
3. Onion - 2 pcs.
4. Vegetable oil - 30 gr.
5. Salt and pepper.

To prepare, follow these instructions:

1. It is necessary to defrost the product and cut the mushrooms into cubes. If they are so cut, then you can not defrost them.
2. It is necessary to peel the onions and cut them into half rings to get a large amount of juice.
3. Next, you need to pour oil into the pan and wait until it warms up, after which onions, mushrooms and salt are placed. The ingredients are fried until a golden crust forms. As a rule, 15-20 minutes are enough.
4. While the mushrooms are fried, you need to peel and cut the potatoes into small cubes or strips.
5. The fried butternuts and onions should be transferred to a plate, and potatoes should be thrown into the pan, salt, add salt.
6. After cooking the potatoes, frying is placed on top of it and mixed thoroughly. Further, you can also 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 spice, 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 oil recipes and they are not so common, but this does not mean that they are less tasty and healthy. Frozen butternut squash makes an excellent chicken salad. These two products perfectly balance and combine each other. The following ingredients should be involved in the preparation of the dish:

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

To prepare, do the following:

1. Boil the breast in pre-salted water. Also put the eggs to boil.
2. Next, peel the onion and chop it very finely.
3. Boiled eggs must be cut into cubes.
4. Next, the mushrooms should be thawed and dried so that they are without water. If the mushrooms are small, then they should be left, and if they are large, then they should be cut into cubes. After that, the mushrooms should be fried over medium heat.
5. The breast should be cut into cubes or divided into fibers.
6. At the bottom of the plate you will need to put the breast, and then spread with mayonnaise.
7. After that, it is necessary to lay onions with mushrooms, and eggs are laid in the next layer, and mayonnaise is spread.

The salad can be served as is, or you can make similar repeated layers.

Pickled butterfish

In the case when the oils are frozen, they can be used not only in the above recipes, they can be marinated and served on festive table. The taste is no different from pickling a fresh product. For cooking you will need:

1. Butter - 1 kg.
2. Sugar - 30 gr.
3. Salt - 15 gr.
4. Carnation - 4 pcs.
5. Peppercorns - 5 pcs.
6. Garlic - 6 tooth.
7. Vinegar - 15 gr.

Recipe:

1. Put the pan on the fire and throw the mushrooms into it. You don’t need to salt the water, boil the product for 15 minutes, then put the mushrooms in a colander.
2. 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 with garlic is added. Marinated mushrooms in the marinade should cool down and they should be put in the refrigerator for a couple of hours.

Before serving, the mushrooms are taken out, laid out on a plate, and butter or sour cream is added to them, and greens are used for decoration.

butter pie

To make a frozen butter pie, you will need:

1. Mushrooms - 0.3 kg.
2. Sour cream - 200 gr.
3. Mayonnaise - 200 gr.
4. Eggs - 4 pcs.
5. Onion - 1 pc.
6. Flour - 400 gr.
7. Soda - 10 gr.
8. Salt and pepper.

Cooking:

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

This is such an easy pie to make. It can be served as a separate dish, or as an addition to other culinary delights.

Butter mushrooms are mushrooms that Russian mushroom pickers have long appreciated for their pleasant taste, aroma, beneficial features and high yields and are actively engaged in their collection. But it is important not only to be able to find and cut these mushrooms, but also to process them in a timely manner. Dishes and preparations for the winter, made from butter, are very tasty and appetizing.

This name can be derived for two reasons:

Firstly, mushroom caps are covered with an oily, shiny film, which must be removed when cooking. The problem is that dirt can accumulate on it. Some housewives claim that its presence can even change the taste of mushrooms, when they are fried, it can burn and stick to the pan, and when marinated, it can separate and float in a jar separately. Therefore, in most cases, this film, from which the fungus got its name, is removed.

The second reason for this name is the yellowish-white color of the pulp of the mushroom, which resembles butter. One way or another, such a name has been attached to the butter dish for a very long time, and in various places similar names derived from this word can be used: maslyuk, maslenik, maslekha.

The butterdish is a mushroom, which, depending on the species and some other conditions, can reach a height of 12–13 cm or, conversely, be barely noticeable and rise above ground level by only 3 cm. This fact also cannot but attract mushroom pickers. Butterfly in the forests appear in waves, so it is important not to miss the moment and have time to harvest a rich harvest.

There are about 50 types of oil, but the following are considered the most delicious and common:

Summer butter dish

It prefers coniferous forests and grows mainly under pines. The diameter of the cap of this mushroom can reach 10 cm, and the thickness of the stem is 2 cm. There are no rings on the stem. The color of the mucous skin varies from brown-yellow to brown. The flesh of the mushroom is very aromatic.

The most common type of butter dish - it is also called real or ordinary. Most often found under pine trees. On the leg there is a white ring that divides it into two colors - white on top and brown below. The color of the cap is most often brown with an admixture of light shades of red. The hat can reach a diameter of 12 cm and has dangling edges.

It can be found in forests where larches or cedar pines grow. The convex cap becomes flatter with age, the skin color is yellowish with shades of orange or brown. The leg, up to 1.5 cm thick, is characterized by a cylindrical shape and has a yellowish hanging ring, which disappears with age.

Oilers: video

Oils are products that do not contain a large amount of calories (about 19 per 100 g), but are rich in vitamins (A, C, groups B and PP), micro and macro elements, resinous substances and fats. Surprisingly, these mushrooms are almost 85% water. They also contain lecithin, which prevents the deposition of harmful cholesterol in the body. Thanks to such rich chemical composition, oils are credited with a wide range of properties and actions beneficial to human health:

• help with gout, due to the presence of resinous substances;
• have an analgesic effect and restrain severe pain in migraines;
• have a positive effect on potency in men;
• remove toxins and toxins, cleansing the body;
• boost immunity and improve general state health;
• increase gastric secretion.

Yes, these mushrooms are very useful, but you should not get carried away and overeat. In addition, not all groups of people can eat them, for example, those who have problems with the gastrointestinal tract and digestion, individual intolerance, as well as children under 7 years of age.

Oils are digested in the stomach for a long time, so their use at night is not recommended.

False butterflies - a description of how to distinguish

Butter mushrooms, like most other mushrooms, have inedible counterparts with which a novice mushroom picker can confuse them. As long-term practice shows, it is generally better not to joke with mushrooms, since poisoning with them can cause consequences that are more serious than nausea and headaches. In order not to poison yourself, and also not to harm others, you must be able to distinguish false oil from edible ones.

Experienced mushroom pickers can easily distinguish real mushrooms from false ones, but a beginner mushroom picker should use the following instructions to determine the edibility of a mushroom:

1. It is necessary to pay attention to the color of the upper layer of the cap of the mushroom found. If it has an admixture of a purple hue, then most likely it is a false oiler. Real edible boletus are characterized by the color of the cap from yellowish-orange to brown-brown.
2. If you still have doubts about the shade of the cap, then you just need to turn the mushroom over and examine the structure of the cap from below. In ordinary oil, there is a white film there, under which the porous side of the cap is hidden. And in the false representatives of this fungus, the internal structure of the cap is lamellar.
3. You should also pay attention to the color of the stem of the mushroom found. The stem should be white or yellowish in color, may fade into darker browns below, but should not have any shades of purple on it.

Therefore, in order to avoid poisoning with false oils, you need to collect them very carefully and inspect the harvested crop without haste.

How to cook

Oils are widely used in cooking for the preparation of various dishes. These mushrooms are loved not only by adults, but also by children. Fragrant dishes from boletus will gather friends and relatives to the table. There are many ways to process the harvested oil crop: they can be made into soups, fried, harvested for the winter or frozen for later use. Below are a few recipes that allow you to quickly and tasty process the collected oil

Butter soup is considered a lean dish, and also very light, so it is suitable for people who watch their weight. The calorie content of soup prepared according to this recipe is only 90 kcal per 100 g.

To make butternut squash you will need:

• oily - 350 g;
• potatoes - 450 g;
• carrots (large) - 1 pc;
• onion - 1 pc;
• bay leaf - 2 ... 3 pcs;
• vegetable oil - 2 tablespoons;
• salt, ground pepper - to taste.

Oil pre-cooking

To begin with, the required amount of mushrooms needs to be cleaned, that is, free the hat from the adhesive film. After that, they are thoroughly washed several times, placed in a saucepan, poured with water, brought to a boil and the waste water is drained. Then pick up again clean water, bring to a boil and cook for 20 minutes, removing the foam that forms on the surface of the broth.

After this operation, the mushrooms can be additionally fried with carrots, onions and seasonings in vegetable oil while the peeled potatoes are boiled. Then the soup will turn out more rich and heavy.

For cooking light soup they are not fried from oil, but chopped potatoes and seasonings are added to the boiling mushroom broth. While it is cooking, peel and roast the chopped onion, and also cut carrots into large slices. All this is added to the soup when the potatoes are almost ready. Everything is boiled together for about 5 minutes, after which the fire is turned off and the soup is allowed to brew for 10 ... 15 minutes.

The finished soup is poured into bowls and, if desired, garnished with a sprig of parsley or dill.

There are a huge number of recipes for marinating oil in our time, they differ in seasonings and additional ingredients. Below we will consider the standard method of pickling these mushrooms for the winter, which will appeal to all lovers of good food and snacks.

Preparation of ingredients

To prepare pickled butternuts you will need:

• oil - 1 kg;
• water - 0.5 l;
• sugar - 1 tbsp;
• salt - 2 tsp;
• bay leaf - 1 pc;
• black pepper and allspice - 2 ... 3 pcs each;
• cloves - 2 pcs;
• vinegar 6% concentration - 50 ml;
• garlic - 1 ... 2 cloves.

Oil preparation

Oils are cleaned and washed well. After that, they are boiled for 20 minutes over low heat in salted water, removing the foam that appears on the surface. After this time, the mushrooms are thrown into a colander, and the water is drained. You can add a little citric acid to the water along with salt, then the mushrooms will not darken.

Marinade preparation

Pour clean water into the pan, add all the spices and seasonings from the list of ingredients, except garlic and vinegar. Then the pan is put on fire, and the contents are brought to a boil. Then it will be possible to add prepared butternuts. All boiled together over low heat for half an hour. Vinegar is added to the marinade 5 minutes before the end of cooking.

Packing butter on banks

It probably makes no sense to talk about the sterilization of jars, since each housewife prepares jars and lids in her own way: in a water bath, in an oven or even in a microwave. In already clean jars, put a clove of garlic on the bottom, then fill it with mushrooms, and only after that the marinade is evenly poured over the jars. When the jars are full, they are rolled up, allowed to cool at room temperature, and stored in a cool place - in the cellar or on the bottom shelf of the refrigerator.

Frying butter is a simple matter and takes very little time from the hostess. In this case, the dish turns out to be very satisfying and tasty as a result.

Preparation of ingredients

In order to simply fry butternuts without additional additives, you will need:

• oily - 700 ... 800 g
• onion (medium size) - 2 pcs;
• butter - 1 tbsp;
• vegetable oil - 1 tbsp;
• salt, ground pepper and other spices - to taste.

mushroom preparation

They must be cleaned of the film, on which all dirt and debris accumulates, and then rinsed well. You can dry them on paper towels. After that, the butter is cut into fairly large pieces.

Roasting onions

Onions are peeled and cut as small as possible. During this time, you can already heat the pan with vegetable and butter. The chopped onion is thrown into the pan and fried until transparent, without browning.

Frying butter

Pre-prepared boletus are added to the fried onions and fried over low heat for 15-20 minutes. It is important to mix them regularly with a spatula. Add salt, pepper and other seasonings.

The dish can be made even more delicious by simply adding 2 ... 3 tbsp to the already fried mushrooms. sour cream, mix, cover and simmer for about 5 minutes. At the very end, greens and garlic are added as desired.

Fried potatoes with mushrooms Recipe for fried potatoes with butter: video

Usually boletus is frozen for further use in two different ways:

• with pre-heat treatment
• fresh.

The second method allows you to preserve the natural look and aroma of oil, as well as cook any dish after defrosting them. In the first case, this refers to the freezing of already boiled and fried mushrooms. Both of these methods can be useful in different situations, so each of them is discussed below separately.

Freezing oil with pre-heat treatment

Butter before processing must be cleaned of the skin and film and rinsed thoroughly. After that, they are cut into large pieces. Then you can boil them in salted water for half an hour, and then let them cool, or fry them in a small amount of vegetable oil with salt for 20 minutes over low heat. Also allow time to cool. Boiled mushrooms are usually placed in special sealed bags for freezing, forcing air out of them, and fried mushrooms are best placed in plastic containers with lids. It is best to use no more than 1 kg of mushrooms for one serving of a frozen product, so that you can eat them completely with further use.

This method of freezing is faster than the previous one. Here it is important to pay attention to the preparatory process: remove the skins and films of oil, rinse them thoroughly and dry them, laying them out on paper towels. If the butternuts are small, then they may not be cut, and larger specimens are cut into pieces of about 3 cm. Only healthy mushrooms that have not been bitten by pests are suitable for such a freeze. Prepared butternuts are laid out in resealable plastic containers or freezer bags. You need to store them separately from other products, as these mushrooms absorb odors very easily.

In such various ways, you can process the harvested oil and please your family and friends with delicious and fragrant dishes made from these healthy mushrooms.

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

Mushroom pickers can unmistakably recognize the butter dish: even being a little further away from it, it is easy to see the shiny hat of a small mushroom. You can use oil in cooking in different ways: pickle them, fry or cook soup.

How to cook butter

The preparation of oil must begin with their thorough washing 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 butternuts at home as a whole, but for frying it is better to cut into several pieces.

How to clean mushrooms

Regardless of the dish that you will be preparing, oil cleaning is required. 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 should 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, cooks combine heat treatment methods in one dish. So, for example, before frying, you can cook butternuts. 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 boiled for another half hour. Add a small amount of citric acid to the pan, it will not allow the mushrooms to darken.

How to marinate

Not only fried mushrooms can be tasty, but also pickled ones. This option is ideal for storing them for the winter, because New Year's table rarely goes 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 butternuts are flavored with mustard and supplemented with onions. This option is convenient if after opening the jar you plan to cook, for example, a salad.

How much to fry

It doesn’t matter if you boil mushrooms or not, cooking in a pan also needs to be paid attention. 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 butternuts, 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 second half should be cooked over medium heat without it. Before frying the butternuts, they can be divided into parts for more convenient eating.

How to freeze for the winter

Homemade winter preparations are one of the favorite treats of Russians. This also applies to frozen butternuts, the recipe for which is extremely simple. In a raw, washed form, you can also save 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 specimens are best cut. If this option is not to your liking, you can pre-boil the butternut squash. In this case, you can put them in the refrigerator only after they have cooled completely.

Oil Recipes

Washed and peeled mushrooms, whether you froze them or brought them fresh from the forest, are ready to be cooked. Butter dishes will turn out equally tasty if you fry them, bake them in the oven or stew them in a slow cooker. Before you cook something, it is not necessary to check the contents of the refrigerator, you can come up with a delicious meal from the available products. For fried mushrooms, only vegetable oil is useful, and simple spices are enough to pickle butterfish.

Soup

Mushroom cream soups with crunchy croutons abound on 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 doesn't have to be creamy in order to make you want to try it again. It may contain pieces or even whole specimens of a small size.

Ingredients:

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

Cooking method:

1. Butter is the key element - how to cook them is described above: you must definitely wash, peel and boil in salted water.
2. Cut the butternuts into pieces, separating the hat from the leg, fry in oil.
3. Cut the vegetables the way you like. Boil water and send them to boil.
4. Salt the vegetable broth, add seasonings. He needs to cook for 25 minutes from the moment of boiling.
5. After a quarter of an hour, transfer the butternuts and cook for another 5 minutes.
6. Put sour cream, stir. After 5 minutes, turn off the soup, let stand covered. Garnish with herbs before serving.

Fried with potatoes

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

Ingredients:

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

Cooking method:

1. Sort through the oilers, removing debris and damaged specimens. Remove the film from the cap to avoid a bitter aftertaste. Rinse several times and cut into medium pieces.
2. Chop the peeled onion into small strips so that a lot of juice does not come out.
3. Pour the oil into a medium deep frying pan, wait for it to heat up. Put the mushroom pieces and chopped onion, salt. You need to cook for about a quarter of an hour until the onion strips are golden.
4. Simultaneously with the process of frying the ingredients, cut the potatoes into medium-sized cubes.
5. Transfer the onion-mushroom mixture to another container, and send the potatoes to the pan. Salt.
6. After cooking potato cubes, put the mushroom mass with onions back, mix. Sprinkle with pepper, sweat under the lid for a few minutes.

Pickling recipe for the winter

It is difficult to imagine a New Year's feast without pickled cucumbers and mushrooms. The recipe for pickled butter for the winter without sterilization is very simple, and the pleasure of eating the finished product is great. You can prepare the marinade in several ways and put the ingredients that you like. For spicier preparations, mustard and garlic are used.

Ingredients:

• oily - 2 kg;
• granulated sugar - 2 tbsp. l.;
• salt - 3 tsp;
• water - 1 l;
• table vinegar - 125 ml;
• Bay leaf;
• peppercorns.

Cooking method:

1. Remove the film from the mushroom caps, remove any debris. Wash each oiler very thoroughly, you can pre-soak them in water to remove the dirt.
2. Make mushroom blanks by cutting each specimen into pieces.
3. Put the pieces in salted boiling water for a quarter of an hour, remembering to remove the foam. Throw it in a colander.
4. Put a saucepan of water on the fire, add sugar, salt, bay leaf and pepper. Boil.
5. Remove the water from the heat and pour in the vinegar.
6. Put the mushrooms in clean sterilized jars, pour the marinade on top of the oil. Roll under covers.

Mushrooms fried for the winter

Not every housewife is pleased with the idea that frozen raw mushrooms will have to be additionally cooked in winter. For these cases, there is a way out - you can fry them immediately after cleaning, and then decompose them into prepared containers. Store them in the refrigerator under plastic lids. Before closing the fried mushrooms, you will need to sterilize and dry the jars.

Ingredients:

• mushrooms;
• vegetable oil.

Cooking method:

1. The gifts of the forest with an oily hat must be well cleaned, getting rid of an unnecessary film that gives bitterness. Next, you need to wash them well.
2. Cut each large butter dish into slices, cut small ones in half. If you do not eat the legs, then cut them off, leaving only the hats.
3. Heat the vegetable oil in a deep frying pan, put the mushroom pieces there. Cover the pan with a lid and cook for 50 minutes, stirring occasionally.
4. Remove the cover. Cook until the mushroom juice is completely evaporated.
5. Sterilize the jars and dry them without letting them cool too much. Spread the fried mushroom mixture, leaving a centimeter on top. Pour out the hot oil.
6. Seal the jars with plastic lids or, if you plan to store them outside the refrigerator, sterilize the blanks.

Salty

Before preparing the gifts of the forest, they are carefully sorted. At this stage, accidentally caught wormy specimens eaten by animals or broken are thrown out. The size here is also important: large mushrooms are more convenient to cook, while small ones will go entirely for salting. Look in jars and on the table, they will be more aesthetic. The recipe for salting oil is similar to pickling, but there are differences.

Ingredients:

• small mushrooms - 1 kg;
• salt - 6 tsp;
• peppercorns;
• bay leaf;
• dill umbrellas;
• garlic.

Cooking method:

1. Boil pre-washed and peeled butternuts.
2. Pour a little salt on the bottom of the enameled container, lay out part of the mushrooms.
3. Finely chop the garlic, put in the same container in the next layer. This is followed by dill, pepper, lavrushka and salt again. Layers are repeated until the products run out.
4. Cover the resulting mass with a flat dish or lid, put something heavy on top. After a day, juice should stand out.
5. After a day, put the prepared mushroom mass in clean jars, pour the brine.
6. When stored in the refrigerator under lids, the dish can be tasted after 2 weeks.

Salad with chicken

In mushroom dishes, champignons are more common than others: they are easier to cook and they are available all year round. Recipes with oils are less common, which does not detract from their taste and benefits. Due to their small size, they can not be divided into parts, but used as a whole. One of the hearty and tasty dishes is a salad with butter and chicken. The balanced composition of mushrooms harmonizes well with protein-rich chicken meat.

Ingredients:

• canned oil - 200 g;
• chicken breast fillet - 400 g;
• egg - 4 pcs.;
• onion - 1 pc.;
• mayonnaise - 100 g;

Cooking method:

1. Boil a whole chicken breast fillet in lightly salted water.
2. Chop the onion as finely as possible.
3. Boiled eggs should be cut into medium pieces.
4. The mushroom mass must be separated from the marinade by straining with a colander. If the mushrooms are small, then cutting them is optional.
5. cut chicken breast pieces or separate the fibers by hand. Place in the bottom of a salad bowl. Lubricate with mayonnaise.
6. Next comes the onion-mushroom layer. At the end, put the eggs and spread with mayonnaise. If desired, this sequence of layers can be repeated twice.

Video

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