Fried boletus. Delicious recipes for fried butter. Recipe for fried butter with potatoes "Roast"

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.

Boletus mushrooms are very tasty in any form, especially fried. We suggest you familiarize yourself with a selection of simple recipes for fried butter with onions. However, in addition to these two ingredients, each preparation will involve the addition of various other ingredients. While the process isn't as quick, the end result is a terrific dish. If you have collected a lot of oil in the forest, use the suggested recipes. You will be surprised how delicious fried boletus mushrooms with onions will turn out to be, which, moreover, will perfectly complement your festive table.

Butterlets are considered a delicacy product and are suitable for preparing various dishes: side dishes and snacks. They are also used as additives in other dishes and salads. Butterlets can be fried separately or with vegetables, nuts, sour cream, etc. But the most important thing to do first is to remove the oily and sticky skin from the mushrooms. Some do not clean butter, but this can give the dish a bitter taste, and when frying, the film sticks to the pan and burns. Therefore, experienced mushroom pickers still advise to cleanse the fruit bodies.

Let's take a look at a few of the most common and favorite varieties of fried mushrooms.

The recipe for butter, fried with onions, is perfect for a dinner with the whole family.

mushrooms - 1.5 kg;
vegetable oil - 50 g;
onion - 4 heads;
butter - 30 g;
salt;
ground black pepper - ¼ tsp;
walnut kernels - 100;
dill greens.

Below is a step-by-step recipe with a photo of fried butter with onions.

Boil the butter in salted water for 20 minutes, cool and cut into slices.

Cut the onion into half rings and fry in oil until soft.

Add the mushrooms to the onion and fry together for 15 minutes until the liquid evaporates.

Add butter, salt, add pepper, crushed walnut kernels and mix.

Simmer over low heat for 10 minutes, remove from the stove and sprinkle with finely chopped dill.

Serve only hot, and mashed potatoes as a side dish.

Recipe for butter, fried with onions and sour cream

You can cook fried boletus with onions and sour cream. This option has a creamy onion taste and is well suited for a delicious and hearty dinner.

boletus - 2 kg;
sour cream - 200 g;
butter - 50 g;
onion - 5 heads;
salt;
garlic cloves - 3 pcs.;
nutmeg - a pinch.

Cut the pre-boiled mushrooms into pieces and put in a hot frying pan with butter.

Fry for 15 minutes and add the diced onion, stir and fry for another 10 minutes.

Season with salt, add diced garlic and add nutmeg, simmer for 10 minutes.

Pour in sour cream, stir well and simmer over medium heat for 15 minutes.

If you do not like a large amount of sauce, then take 2 times less sour cream.

You already know how to cook boletus fried with onions, now all that remains is to try.

How to cook boletus, fried with onions and potatoes

The oils have a pronounced taste and aroma. This makes it possible to cook them with almost any other food. We offer to cook boletus, fried with onions and potatoes.

mushrooms - 1 kg;
potatoes - 8 pcs.;
onions - 3 pcs.;
vegetable fat - 100 g;
salt;
Provencal herbs - a pinch;
ground black pepper - ½ tsp.

Put the boiled and chopped butter oil on the heated oil.

Fry over high heat until the liquid evaporates (15 minutes), stirring with a wooden spoon.

Add chopped onions to the mushrooms and fry for another 10 minutes.

Salt, add pepper and Provencal herbs, mix and put in another container with a slotted spoon.

Add oil to the pan, add potatoes cut into thin cubes, salt and fry until tender - about 20-30 minutes.

Add butter to the potatoes, stir well, cover and cook together for 15 minutes.

Sprinkle with parsley or dill before serving.

Boletus mushrooms, fried with onions for the winter

Mushroom lovers immediately recognize oilers by the thin slippery film on the cap. These mushrooms are not only delicious, but also healthy. There are many ways to prepare them, but frying is one of the most common. To give the fried butter a rich flavor, they are prepared with a variety of vegetables, sauce, bacon and other additives.

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 washed in cool running water.

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 chunks and fried in oil until the juice evaporates. This will take approximately 20-25 minutes. Add the chopped onion 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.

You can fry boletus mushrooms with cheese. This will give the dish a sophisticated taste and some piquancy..

Ingredients:

fresh boletus - 500 g;
hard cheese - 200 g;
2 medium onions;
vegetable oil - 2 tbsp. l .;
parsley or basil.

The oil is cleaned, washed, allowed to drain and cut into fairly large pieces. Small pieces can be cooked whole.

The onions are finely chopped and fried in vegetable oil until golden brown. Add mushrooms, salt, pepper to it and fry for about half an hour with constant stirring.

Before finishing frying, add grated cheese and herbs. Reduce heat and cook until crisp on top. It is best to do this under a closed lid. Serve hot mushrooms with cheese.

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.;

Preparation

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.

Preparation

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.

Fried butter in sour cream

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.

Preparation

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.

Fried boletus with meat

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

Preparation

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.

Fried boletus with zucchini

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.

Preparation

Cut the zucchini into circles, roll in flour.

Fry in oil until crisp.

Simmer the processed mushrooms until the water is gone.

Add oil, brown.

Add chopped zucchini.

Simmer for 5-7 minutes.

Cut the tomatoes into circles.

Add with chopped herbs.

Simmer for 5 minutes.

Fried butter in batter

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.

Preparation

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.

Butter-fried on the grill

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

Preparation

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 butter for the winter

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.

Preparation

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.

Fried butter in a slow cooker

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

Preparation

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.

Preparation

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.

Cooking fried mushrooms, including butter, on the one hand, seems to be a fairly simple process. However, there are nuances that depend on the size of the mushrooms, on their condition (frozen or fresh). If you consider a few simple frying tricks, you can get a really tasty dish with which you can please yourself and your family.

If you take into account a few simple tricks of frying butter, you can get a really tasty dish with which you can please yourself and your family

If cooking different mushrooms for making soup is carried out according to the same technology, then in the case of frying there are several peculiarities 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 the 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 pre-processing for 15-20 minutes.

ADVICE

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.

How to fry butter (video)

Features of frying butter in a pan

Butters are wonderful forest mushrooms that have a fleshy head and give a 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 boletus.

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

Mushroom pretreatment

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 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

During a good mushroom season, when a lot of butter grows, it is better to collect only in 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 oil

How long does it take to fry frozen and fresh butter

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

Fresh mushrooms are pre-boiled for 15 minutes and fried for about the same. If not boiled, fry for 20 minutes.
Frozen boletus melt 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)

The 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.
During the first 10 minutes, it is important to stir constantly during cooking 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

The best recipes for fried butter

Here are some time-tested, affordable recipes for making fried butter.

The classic recipe "Butter in sour cream"

You will need the following components:

mushrooms 0.5 kg;
bow 1 medium head;
sunflower and vegetable oil - 1 tablespoon each;
sour cream 15-20% fat and spices - at your discretion.

The sequence of actions is as follows:

Pre-processed boletus is cut into small pieces (3-4 cm wide).
Heat vegetable oil in a frying pan and add a spoonful of butter to it. When it gets very hot, you can check it by dripping a little water - it should foam up a lot and crackle.
It is in such a hot frying pan that you first put onions (chopped quite finely) and fried until half cooked (not until blush).
After that, add butter, gradually reduce the heat and fry for 15 minutes, stirring constantly.
At the very end, add sour cream, spices (greens are also possible) and let it warm up for another 2-3 minutes.

Butter in sour cream

Butter with cheese and herbs

If you want a more delicate creamy taste that goes very well with mushroom, you can take such products:

butter 0.5 kg;
hard cheese - a small piece (200 g);
2 onions;
greens to taste (it is advisable to take basil, dill and parsley in equal amounts);
vegetable oil and butter - a tablespoon each.

The cooking sequence is about the same:

First, onion is fried in a hot pan until half cooked.
Then add butter and spices, fry for 20 minutes.
Literally 3 minutes before readiness, put the cheese grated on a coarse grater in advance and cover with a lid, reducing the heat to a minimum.
The dish is decorated with finely chopped herbs, which can also be added with cheese to give the dish a pleasant aroma.

Butter with cheese and herbs

Spicy butter with walnut and pomegranate

Of course, sometimes you want to bring your own culinary flavor to the already known classic recipes. This method of frying butter is just an example of a similar case. You will need the following products:

butter 0.5 kg;
peeled and finely chopped walnuts - 4 tablespoons;
3 tablespoons of butter;
apple cider vinegar (or table vinegar) - an incomplete tablespoon;
pomegranate seeds - 1 tablespoon;
salt and spices of your choice.

The technology is as follows:

First, mushrooms are fried in a hot pan (in butter).
After 10 minutes, the heat is reduced to medium and the mushrooms are fried for another 10 minutes.
At this point, the walnut, salt and all the spices are introduced. The whole mixture is fried for another 10 minutes.
Literally three minutes before readiness, add pomegranate seeds and finely chopped greens, cover with a lid, reduce heat to a minimum and insist all together.

Butter with potatoes and white wine

And one more recipe from the original series. This is a real festive dish that will decorate the table well and will allow guests to feel full. You will need the following products:

butter 1 kg;
potatoes 0.5 kg;
onions and carrots, 2 medium pieces;
5-6 cloves of garlic;
sunflower oil 2-3 tablespoons;
Bulgarian pepper 4 pieces (it is better to take multi-colored);
hot chili pepper 1 piece;
olives 1 tablespoon;
sour cream (it is better to take the fattest, rustic) 4 tablespoons;
white wine 4 tablespoons;
salt, herbs and spices of your choice.

The technology is as follows:

First, all the vegetables are prepared - potatoes are cut in portions, bell peppers - into strips, onions are finely chopped, and carrots are grated on a fine grater.
Heat the oil vigorously in a frying pan, put the cloves of garlic for 4 minutes and remove.
Then they introduce carrots, after 3 minutes - onions and stew for 6 minutes.
Now put pre-cut mushrooms and fry over medium heat for 20 minutes.
Then salt and spices are added.
Separately fry the potatoes until they turn red, then lay the bell pepper.
Now it is advisable to take a brazier or a saucepan with thick walls and pour wine into it, letting the alcohol evaporate completely (5 minutes).
Then put all the ingredients and stew for 5-7 minutes. At the same time, the chopped chili pepper is added.

Fried potatoes with babies (video)

Thus, if you know simple culinary techniques and diversify traditional recipes with original ingredients, you can achieve a real culinary masterpiece.

Bon Appetit!

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