Fried butter

Fried boletus is good as a main or complex side dish for meat or chicken dishes. You can also make sauces, warm salads, pie or pizza fillings from fried butter. They can be part of all kinds of snacks: sandwiches, tartlets, julienne, etc. The cooled fried boletus is frozen in bags or containers for later.

To my taste, for all the listed dishes, it is better to cook the mushrooms separately, and then combine with the rest of the ingredients, be it, for example, onions or potatoes.

I live on the outskirts of the city, so during the season I collect butter almost within walking distance. Sometimes I take a basket, and sometimes just a saucepan, walk a few meters across the field from pine to pine and after 10-15 minutes I already start cooking.

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

It is advisable to pick mushrooms in such a way that there is a minimum of forest debris, earth or sand on them. I also advise you not to wash the oil in water, so that they are not saturated with excess moisture.

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

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

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

Since mushrooms give off a lot of juice, which produces more stewing than frying, it is better to fry them in several passes so that they are located on the surface of the pan in one layer.

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