Fried boletus. Fried butter: recipes

Before moving directly to the question of how to fry boletus, let's figure out what kind of mushrooms they are and whether they need to be boiled first. So, many housewives prefer to do this.

Mushroom poisoning is, unfortunately, a very common phenomenon. But if you are not sure that it is boletus in the basket, then it is better not to bring such a gift of the forest home at all.

There are cases when boiling before frying is necessary. If the mushrooms grew in a forest belt located near a noisy road, they need to be exposed to boiling water for several minutes, and more than once. The fact is that mushrooms absorb from the surrounding atmosphere all the substances that are there, and they also “eat” cars well. But it is better, of course, to collect mushrooms in environmentally friendly places, so as not to subject them to any additional heat treatment.

Before they need to be cleaned. This process is so unpleasant for many mushroom pickers that they prefer not to collect them at all. But in vain, because fried boletus is an amazingly tasty dish, and some little secrets make the cleaning process as easy as possible.

First, never wash these mushrooms before removing the mucus. You will make your work much more difficult. The easiest way is to remove the film from the mushroom cap immediately after you cut the mushroom. But this slows down the process of collecting them. Therefore, many mushroom pickers clean them upon returning home. Secondly, table salt will help cleanse the butter. Grind unwashed and uncleaned mushrooms with it, and the matter will progress more actively.

When describing how to fry boletus, it should be noted that most housewives prepare only the caps of these mushrooms in this way; the legs are used to prepare all kinds of sauces, soups and other delicious dishes. So, the cleaned caps (small ones - whole, and large ones - cut) are poured onto a hot frying pan. Attention - it must be hot, but dry, that is, without oil. After frying the butter in a deep frying pan for about fifteen to twenty minutes, you can add vegetable oil or lard. The latter product gives them some piquancy and a pleasant aftertaste.

How long to fry the butter after adding oil? It all depends on the dish you want to cook. If it's just ten minutes is enough for them to get a golden brown crust. In this case, at the same time as adding oil, you need to add finely chopped onion. If your goal is butter, fried with potatoes, then it will take more time. There is no classic recipe for this dish. Each housewife prepares it in her own way. Some people like the mushrooms separately and serve them together. Some people prefer to fry the butter and add potatoes, cut into thin strips, into a deep frying pan.

These mushrooms are especially tasty when cooked with sour cream. How to fry butter in this case? The same as without it. Sour cream is added when the mushrooms and onions are ready. Fried boletus is simmered in a frying pan in sour cream for five to ten minutes. At the same time, you need to salt them and season them with spices.

Bon appetit!

This August we went to visit our parents in the village. Having gone for milk mushrooms and saffron milk caps to our favorite secret place, we found neither one nor the other. But we found entire glades of butter! As soon as we entered, the whole family crawled without straightening for about 15 minutes, until the baskets were almost full. We decided to take a walk a little further into the forest and came across another whole sea of ​​boletus. We filled up a large basket, a smaller basket and a bucket. Some were distributed to relatives, the rest was cleaned and fried until nightfall. Since there were a lot of questions about how to fry them, we decided to remove the recipe. I had to take photos with flash at night, that’s why the shots are so strange.

If you don't like sour cream or can't have it, then just don't use it. Fried boletus is very tasty without sour cream.

Keep in mind that you can change the proportions of ingredients in this recipe as you wish or exclude something at your discretion.

We have mushrooms it was in a large frying pan (4-6 servings), this is about a 2-liter pan of mushrooms or even a little more.

Necessary:

• butter (pan, capacity 2-2.5 l)
• 1 cup sour cream
• 2-3 medium onions
• 2-3 large cloves of garlic
• salt, ground black pepper to taste
• sunflower oil, about 2-3 tablespoons

You must first sort out the mushrooms, removing twigs, leaves and dirt from them. It’s not for nothing that these mushrooms are called boletus mushrooms, so arm yourself with a small knife, it will help you.

U oily Also remove the top skin on the cap. This is easy to do by picking it up from the edge with a knife. It comes off without any problems. We never remove this skin; we cook it as is. So you have a choice.

Now they need to be rinsed; prepare a bowl or pan with clean cool or cold water for this. Take the mushroom in your hands and quickly rinse it in water. Butter need to be rinsed one at a time. You should not leave them in water or throw them all together, as boletus absorbs water like a sponge. After rinsing, cut large mushrooms into several pieces.

The onion needs to be peeled and cut into small cubes or half rings, as you like. Heat a frying pan with sunflower oil and fry the onion in it until golden brown.

Add mushrooms to the pan. If you can’t fit all the mushrooms, add some; when they are slightly fried, add the remaining mushrooms.

Stir them periodically. During the cooking process, the butterfish will release quite a lot of oil and liquid, so they can be fried in a minimal amount of oil. Once the liquid has evaporated, add the minced garlic and cook, stirring, for a couple of minutes until a delicious garlic aroma emerges.

Now you can add sour cream. Mix the mushrooms thoroughly and let them simmer thoroughly with sour cream. Add salt and pepper to taste and stir.

Serve immediately. You can prepare potatoes or buckwheat as a side dish.

And one more thing to mushrooms Dill is great, but since it was late, we didn’t bother looking for dill in the garden at night.

Bon appetit!

More recipes with mushrooms from Russian forests:

Fried boletus is good as a main or complex side dish for meat or chicken dishes. You can also make sauces, warm salads, and fillings for pies or pizza from fried butter. They can be included in all kinds of snacks: sandwiches, tartlets, juliennes, etc. Cooled fried butternuts are frozen in bags or containers for later.

In my opinion, for all of the listed dishes, it is better to cook the mushrooms separately and then combine them 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 butternuts 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 start cooking.

Before frying butter in a frying pan, prepare refined oil and a little salt.

It is advisable to collect mushrooms in such a way that there is a minimum of forest debris, soil or sand on them. I also advise you not to wash boletus in water, so that they do not become saturated with excess moisture.

It is very convenient to use an ordinary dishwashing sponge to clean oils. Use the hard part to clean debris from the legs, and wipe the caps with the soft part. The sponge should be damp, but not damp; periodically rinse it and squeeze it out.

As you can see in the photo, I don’t remove the peel from the cap of the boletus, I don’t see the point in it... Well, unless part of the cap is somehow damaged, then I just cut off this element.

Prepared butter for frying should be cut thinly, 3-5 mm thick.

Since the mushrooms release a lot of juice, which results in more stewing than frying, it is better to fry them in several batches so that they are located on the surface of the pan in a single layer.

But if you don’t want to mess around, then lay out all the mushrooms at once, simmer them, evaporating excess moisture, and then turn up the heat and fry the already stewed ones.

Boletus mushrooms are wild mushrooms that are delicious both pickled and fried. And it is fried butter that I suggest everyone cook. They are not that quick to prepare, but the results are worth it. If you picked these mushrooms while walking through the forest, be sure to fry them according to this recipe. The result is a very tasty appetizer that will perfectly complement your table.

How to prepare fried boletus recipe:

image" class="stepimg" title="3) Remove the cooked mushrooms with a slotted spoon and allow the water to drain. If the mushrooms are very large, then cut them into strips.
» src=»/380/2012_9/zharenye-maslyata/zharenye-maslyata-4-280pech.jpg» alt=»3) Remove the cooked mushrooms with a slotted spoon and allow the water to drain. If the mushrooms are very large, then cut them into strips.
» width=»280″/>3) Remove the cooked mushrooms with a slotted spoon and allow the water to drain. If the mushrooms are very large, then cut them into strips.

4) Pour vegetable oil into the frying pan. It's good to warm it up. Add prepared mushrooms to boiling oil. Cover with a lid and simmer over low heat until the mushrooms stop “shooting” - you’ll understand what I’m talking about when you cook them.

5) Now the onion is added. I like it when the onions are cut into large cubes. Now fry the mushrooms without covering with a lid over moderately medium heat.

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

If you consider a few simple techniques for frying butter, you can get a really tasty dish that you can please yourself and your family with.

If cooking different mushrooms to prepare soup is carried out using the same technology, then in the case of frying there are several peculiarities and principles that must be taken into account:

1. First of all, frying mushrooms does not mean stewing them. The main difference between these processes is that stewing 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, aromatic crust is formed due to the heat treatment of the mushrooms in a frying pan in oil. Although in culinary practice, frying and stewing mushrooms often mean the same process.
2. If it is important to get a tasty, crispy crust, you can use breading - flour, breadcrumbs. You can make a double layer - roll the mushrooms in mixed eggs (you can pre-salt and pepper them), and then in flour or breadcrumbs.
3. There is no need 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 a size and generally risk burning due to the thin layer.
4. Fry mushrooms only in a hot frying pan. You can choose the oil to your taste - sunflower, olive.
5. 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 them (15-20 minutes). As for “urban” mushrooms, which are sold in the store all year round (champignons, oyster mushrooms), they are fried without pre-treatment for 15-20 minutes.

ADVICE

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

How to fry boletus (video)

Features of frying oil in a frying pan

Butterflies are wonderful forest mushrooms that have a fleshy cap and give the dish a very rich aroma. To maximize their taste, you need to know some tricks, which are discussed 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 prepared in fried form.

Therefore, it is possible and even necessary to fry butter. The main thing is to do it correctly, in accordance with proven recipes. However, it is important not only to follow all the technology, but also to properly prepare the boletus.

Pre-treatment of mushrooms

Pre-treatment of boletus is somewhat more complicated than that of some other mushrooms (for example, champignons). It consists of the following:

1. First of all, while the mushrooms are dry, you need to shake off all the soil from them and do not rush to wash them. The fact is that all the butter mushrooms need to be cleaned, and this is easier to do if the mushrooms are dry.
2. Cleaning is carried out using a sharp knife, and you need to start this work as quickly as possible. The essence of the treatment is to remove the film from the cap. It is important to do this with gloves, because the dirt from the caps literally eats into the skin, under the nails and is quite difficult to wash off.
3. As usual, the mushrooms are washed, simultaneously getting rid of dried, cracked fruiting bodies, as well as old and wormy mushrooms.
4. Next, the boletus is placed in a colander so that all the water is drained, and cut into pieces the size of a walnut. Don't worry that it's too large - when frying, all the mushrooms shrink due to evaporation of moisture.
5. There are different opinions about pre-boiling butter. On the one hand, like all wild 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 shouldn’t do this, but then you will have to fry a little longer (5-7 minutes).

PLEASE NOTE

During a good mushroom season, when quite a lot of boletus grows, it is better to collect only the quantity that can be cooked in 2-3 days, since over time the mushrooms greatly lose their taste.

How long does it take to fry frozen and fresh butter?

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

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

PLEASE NOTE

If you don’t have any time at all, you can defrost the mushrooms in a pan of water - cook for no more than 15 minutes.

Fried boletus in sour cream (video)

Principles of cooking butter in a frying pan

The principles of making butter are quite simple:

1. First of all, mushrooms are placed only in hot oil.
2. During the first 10 minutes of cooking, it is important to stir constantly so that not a single piece burns.
3. In the second 10 minutes, you need to reduce the heat to medium and bring the product until fully cooked. At the same moment, add onions, other vegetables, and sour cream, if provided for in the recipe.
4. Finally, another important principle is that mushrooms should be salted only after a crust has formed. If you do this at the very beginning, the butter will release water in which it will begin to stew rather than fry.

The best fried butter recipes

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

Classic recipe “Butter in sour cream”

You will need the following components:

• mushrooms 0.5 kg;
• onion 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:

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

Butter with cheese and herbs

If you want to get a more delicate creamy taste that goes very well with mushroom, You can take the following products:

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

The cooking sequence is approximately the same:

1. First, fry the onion in a hot frying pan until half cooked.
2. Then add butter and spices and fry for 20 minutes.
3. Literally 3 minutes before readiness, add pre-grated cheese on a coarse grater and cover with a lid, reducing the heat to low.
4. The dish is decorated with finely chopped herbs, which can be added along with cheese to give the dish a pleasant aroma.

Spicy butter with walnuts and pomegranate

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

• boletus 0.5 kg;
• peeled and finely chopped walnuts - 4 tablespoons;
• 3 tablespoons butter;
• apple cider vinegar (or table vinegar) - half a tablespoon;
• pomegranate seeds - 1 tablespoon;
• salt and spices at your discretion.

The technology is as follows:

1. First, mushrooms are fried in a hot frying pan (in butter).
2. After 10 minutes, the heat is reduced to medium and the mushrooms are fried for another 10 minutes.
3. At this point, walnuts, salt and all spices are introduced. The entire mixture is fried for another 10 minutes.
4. Literally three minutes before readiness, add pomegranate seeds and finely chopped herbs, cover with a lid, reduce the heat to low and infuse everything 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 allow guests to be satisfied. You will need the following products:

• boletus 1 kg;
• potatoes 0.5 kg;
• onions and carrots, 2 medium pieces each;
• 5-6 cloves of garlic;
• sunflower oil 2-3 tablespoons;
• bell pepper 4 pieces (it is better to take multi-colored ones);
• hot chili pepper 1 piece;
• olives 1 tablespoon;
• sour cream (it’s better to take the fattest, rustic one) 4 tablespoons;
• white wine 4 tablespoons;
• salt, herbs and spices at your discretion.

The technology is as follows:

1. First, all the vegetables are prepared - potatoes are cut into portions, bell peppers are cut into strips, onions are finely chopped, and carrots are grated on a fine grater.
2. Heat the oil in a frying pan, put in the garlic cloves for 4 minutes and remove.
3. Then add carrots, after 3 minutes - onions and simmer for 6 minutes.
4. Now add pre-cut honey mushrooms and fry over medium heat for 20 minutes.
5. Then salt and spices are added.
6. Separately, fry the potatoes until golden brown, then add the bell pepper.
7. Now it is advisable to take a roasting pan or pan with thick walls and pour the wine into it, allowing the alcohol to completely evaporate (5 minutes).
8. Then add all the ingredients and simmer for 5-7 minutes. At the same moment, add chopped chili peppers.

Fried potatoes with baby potatoes (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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