We fry the butter correctly

Mushrooms are present in the cuisine of many countries of the world; there are many ways to prepare them - from fried mushrooms and mashed soups to pickled preparations for the winter. It is not surprising that this food product is so loved by real gourmets, because it is difficult to find a more nutritious and at the same time dietary dish, even if it is based on mushrooms.

Boletus is the record holder among mushrooms in terms of taste and the amount of vitamins. Among mushroom pickers, they are especially respected not only for their taste, but also for their yield; in the mushroom season, they grow in whole glades. It is quite difficult to confuse them with other types of mushrooms, so the risk of bringing home a toadstool is drastically reduced. And it is not recommended to pick mushrooms on your own if you are not confident in your knowledge.

Many dishes can be prepared from, but fried mushrooms will not leave anyone indifferent. It would seem that there is nothing complicated in the cooking process, on many culinary sites you can find advice on frying them with onions and that's it. However, in order to get a really tasty dish, you need to familiarize yourself with the nuances and pitfalls. Experienced housewives, by trial and error, deduce the ideal way to fry butter, and are happy to share it with others.

Boletus mushrooms

Preparing mushrooms for cooking

Before frying butter, you need to pay due attention to the preparation of products. First of all, you need to make sure that the mushroom is edible. If it is damaged, or there are clear signs that worms have eaten it, it is best to put the mushroom aside. For a dish, specimens that are several days old will be ideal. They are small in size, with even brown caps and tight legs, without any symptoms of being eaten by beetles. Such mushrooms are not only the most delicious, but also look beautiful on a plate.

Before cooking, the mushrooms must be cleaned. Some people think that removing the remnants of soil, leaves and dirt will be enough, but this is not the case. There is transparent mucus on the caps of butter, which should be removed, otherwise it will ruin the dish. You need to peel the mushrooms up to a brown cap. Freeing butter from mucus is not so easy for an inexperienced mushroom picker. But there are a few secrets to help make the process easier.

Simple Cleaning Secrets:

• mushrooms are first cleaned, then washed;
• the hat must be rubbed with salt;
• the knife should be small and sharp.

Best of all, boletus is cleaned immediately after they are cut. Because of this, the collection process can be delayed. Most often, mushroom pickers prefer to do this after returning home. After the butter has been in the basket for several hours, it will be more difficult to remove the mucus, but if you rub the caps with salt, it will come off easier. Only after the oil has been removed from the film can they be washed. It is good if you scald the butter with boiling water before frying.

Many housewives prefer not to use the mushroom legs for fried dishes, they leave them for soups or sauces. But beautiful hats look great in a pan. To preserve the integrity and elasticity of the mushrooms, you need to pour them only into a hot frying pan, and you should not immediately add oil. You need to let them fry dry for about twenty minutes, and only then add vegetable or animal fat.

Before frying butter, many cooks prefer to boil them. This is correct, because you can immediately send mushrooms to the pan only if there is no doubt about the quality of the product. Better, the cooking process will take half an hour more, but then you can be sure of the suitability of butter for food. You need to cook butter with the addition of one whole onion. It is an indicator, because if the mushroom is poisoned, then the bulb becomes dark in color.

Simple and delicious recipes for fried butter

There is no definite answer to the question of the duration of cooking, because it all depends on the dish that should be obtained at the output, the accompanying ingredients and recipes. If you want, just enjoy fried mushrooms, just leave them in the pan for ten minutes, that's enough that they are covered with an appetizing crust. If you cook classic potatoes with mushrooms, then, of course, the cooking time will be longer. There is no strict recipe for cooking.

The classic of Russian cuisine is butter with potatoes. One kilogram of butter will require a dozen medium potatoes and a large onion. All the components are familiar to every housewife, but the question of how much to fry butter remains relevant. This dish is loved by everyone, and I would not want to spoil the anticipation of a delicious dinner with one wrong step.

So, pre-prepared mushrooms are cut into small slices. Pour the mushrooms onto the hot surface of the pan, add oil after twenty minutes and fry until there is no liquid left at all. It will take up to half an hour in total. This time will be enough to peel the potatoes, wash them and cut them into cubes or strips, as you like.

When the mushrooms are ready, they need to be removed from the pan, and potatoes should be put in their place. There is no need to change the oil, the potatoes will be more fragrant if fried in the same oil. We leave the potatoes to fry, and in the meantime we also clean the onion mode. When the potatoes are half cooked, add chopped onions, salt and seasonings to taste. When the onions are browned, pour the butter into the pan and fry until the potatoes are cooked. You can serve it with fresh herbs, it will add a special flavor to the dish.

For a long time and firmly took their place in the hearts of gourmets, butter in sour cream. This dish is not only tender, light and tasty, but also very easy to prepare. You don't need to use store-bought sour cream in this dish. Such sour cream will cover the mushrooms with flakes that look unappetizing. Homemade fatty sour cream will dissolve and give the mushrooms a unique taste.

Based on half a kilogram of mushrooms, you will need a glass of sour cream, a medium onion and carrots, any oil for frying. Put the pre-cooked mushrooms in a hot pan, this time with butter, and fry until the liquid is completely removed and evaporated. Finely chop the onion, and chop the carrots on a coarse grater. We put all this in a pan with mushrooms, and fry for ten minutes, stirring occasionally. After that, pour out the sour cream, and simmer over low heat for another ten minutes. After cooking, you can add salt and spices to the dish.

The combination of butter with bacon, wine and parmesan cheese will leave no one indifferent. The main thing is to keep the proportions correctly. We take a little less than a kilogram of mushrooms, three hundred grams of bacon, unsweetened, and preferably sour, an apple, an onion, a glass of dry red wine and two hundred grams of Parmesan. It is worth choosing only good wine, otherwise the dish simply will not work.

Bring the prepared mushrooms in a pan until half cooked, and add wine to them, leave to simmer for about five minutes. This time is enough for the mushrooms to saturate the aroma of the wine. The onion and apple mode is diced, and the bacon is stripped. At the same time add all the other ingredients to the mushrooms, salt and pepper, and simmer under the lid for about twenty minutes. Add the grated cheese to the dish a couple of minutes before serving.

It may seem to some that boletus is fried for a very long time. But in fact, well-prepared, peeled and washed boletus is fried for no more than half an hour, the rest of the time depends on the products that will accompany the dish. It is important to evaporate all the liquid from the pan, after which it takes five minutes for the mushrooms to become covered with a pleasant golden crust. Adding the fifteen or twenty minutes required for pre-cooking the mushrooms, we get an average of about an hour. This is a very short time for the preparation of a tasty and healthy dish.