Fry the flour in a dry frying pan. Culinary Basics: Roux or Why Fry Flour

Alexander Gushchin

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

Content

Mushroom pickers can unmistakably recognize an oiler: even if you are a little further away from it, it is not difficult to see the shiny cap of a small mushroom. Butter can be used in cooking in different ways: pickle it, fry it, or make soup.

How to cook boletus

The preparation of butter should begin with thorough rinsing and cleaning. At this stage, you need to throw out the bad mushrooms that accidentally fell into the basket. Further actions depend on the specific recipes. You can marinate the whole boletus at home, but for frying it is better to cut it into several parts.

How to clean mushrooms

Regardless of the dish you prepare, cleaning the butter is a must. Slippery caps with stems must first be washed and dried naturally. Before cleaning the oils, if necessary, you can additionally blot them with a napkin. Next, take a small knife that will be more convenient to work with and pry off the thin film covering the mushrooms. It will not be difficult to remove it from a dry oiler. However, you need to take into account that it will be easy to remove the skin only from small mushrooms; for larger specimens it is thinner.

How long to cook

Cooks often combine cooking methods in one dish. For example, you can boil butter before frying. This decision is due to the desire to completely protect oneself from poisoning, say, with a false oil can, which even in the photo is very similar to the real one. Cook the delicious mushrooms until they boil, then transfer them to another container with cold salted water and cook for another half hour. Add a small amount of citric acid to the pan; it will prevent the mushrooms from darkening.

How to marinate

Not only fried mushrooms can be tasty, but also salted ones. This option is ideal for preserving them for the winter, since the New Year's table is rarely complete without homemade pickles. The marinade is prepared from those ingredients that the housewife likes, but in most cases it cannot be done without vinegar, allspice, sugar, salt and garlic. Sometimes pickled boletus is flavored with mustard and complemented with onions. This option is convenient if, after opening the jar, you plan to cook, for example, a salad.

How long to fry

It doesn’t matter whether you boil the mushrooms or not, you also need to pay attention to cooking in a frying pan. 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 butter, it will take longer to cook them in a frying pan. It will take 40 minutes: half of this time the dish should be covered with a lid, and the other half should be cooked over medium heat without it. Before frying the boletus, they can be divided into parts for easier consumption.

How to freeze for the winter

Homemade winter preparations are one of the favorite delicacies of Russians. This also applies to frozen butter, the recipe for which is extremely simple. In a raw, washed form, you can also preserve the benefits of mushrooms until winter. It is advisable to immediately peel the skin before freezing, otherwise it will give off an unpleasant bitterness. Small specimens can be frozen whole, large specimens are best cut. If you don’t like this option, you can boil the butter first. In this case, you can put them in the refrigerator only after they have cooled completely.

Butter recipes

Washed and peeled mushrooms, regardless of whether you froze them or brought them fresh from the forest, can already 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 to marinate butter, the simplest spices will suffice.

Soup

Cream of mushroom soups with crispy 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 to make you want to try it again. It may contain pieces or even whole small specimens.

Ingredients:

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

Cooking method:

The key element is butter - how to prepare them is described above: you must wash, peel and boil in salted water.
Cut the boletus into pieces, separating the cap from the stem, and fry in oil.
Cut vegetables in a way that suits your taste. Boil water and send them to cook.
Salt the vegetable broth and add seasonings. It needs to cook for 25 minutes from the moment of boiling.
After a quarter of an hour, transfer the butter and cook for another 5 minutes.
Add sour cream and stir. After 5 minutes, turn off the soup and let it stand under the lid. Before serving, garnish with herbs.

Fried with potatoes

Fried boletus will provide excellent company to the 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;
onions – 2 pcs.;
salt;
pepper;
vegetable oil.

Cooking method:

Sort through the boletus, removing debris and damaged specimens. Clean the cap from the film to avoid a bitter taste. Rinse several times and cut into medium pieces.
Chop the peeled onion into small strips so that not much juice comes out.
Pour the oil into a medium-deep frying pan and wait for it to heat up. Add mushroom pieces and chopped onions, add salt. Cook for about a quarter of an hour until the onion strips turn golden.
Simultaneously with the process of frying the ingredients, cut the potatoes into medium-sized cubes.
Transfer the onion-mushroom mixture to another container, and add the potatoes to the frying pan. Add some salt.
After preparing the potato cubes, put the mushroom mixture and onions back and stir. Sprinkle with pepper and simmer covered for a few minutes.

Winter pickling recipe

It’s hard 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 from eating the finished product is great. You can prepare the marinade in several ways and add the ingredients you like. For spicier preparations, use mustard and garlic.

Ingredients:

boletus – 2 kg;
granulated sugar - 2 tbsp. l.;
salt – 3 tsp;
water – 1 l;
table vinegar – 125 ml;
bay leaf;
peppercorns.

Cooking method:

Remove the film from the mushroom caps and remove any debris. Wash each oiler very thoroughly; you can first soak them in water to remove the dirt.
Make mushroom preparations by cutting each specimen into pieces.
Place the pieces in salted boiling water for a quarter of an hour, remembering to remove the foam. Drain in a colander.
Place a saucepan of water on the fire, add sugar, salt, bay leaf and pepper. Boil it.
Remove water from heat and pour in vinegar.
Place the mushrooms in clean, sterilized jars and pour the marinade over the butter. Roll up under the lids.

Fried mushrooms for the winter

Not every housewife likes the idea that frozen raw mushrooms will have to be cooked additionally in winter. For these cases, there is a way out - you can fry them immediately after cleaning, and then put them in prepared containers. They should be stored in the refrigerator under plastic covers. Before sealing the fried mushrooms, you will need to sterilize and dry the jars.

Ingredients:

mushrooms;
vegetable oil.

Cooking method:

The fruits of the forest with an oily cap must be thoroughly cleaned, removing unnecessary film that imparts bitterness. Next you need to wash them well.
Cut each large butter dish into slices, and divide small ones in half. If you do not eat the stems, cut them off, leaving only the caps.
Heat the vegetable oil in a deep frying pan and add the mushroom pieces. Cover the pan with a lid and cook for 50 minutes, stirring occasionally.
Remove the cover. Cook until the mushroom juice has completely evaporated.
Sterilize the jars and dry them without letting them cool too much. Spoon the fried mushroom mixture over the top, leaving a 1/2 inch top. Pour out the hot oil.
Seal the jars with plastic lids or, if you plan to store them outside the refrigerator, sterilize the preparations.

Salty

Before preparing the gifts of the forest, they are carefully sorted. At this stage, randomly caught wormy specimens, eaten by animals or broken, are thrown away. Size is also important here: large mushrooms are more convenient to cook, while small ones will be used entirely for pickling. They will look more aesthetically pleasing in jars and on the table. The recipe for pickling butter is similar to pickling, but there are differences.

Ingredients:

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

Cooking method:

Boil pre-washed and peeled butter.
Pour a little salt into the bottom of an enamel container and lay out some of the mushrooms.
Finely chop the garlic and place in the same container in the next layer. This is followed by dill, pepper, bay leaves and salt again. The layers are repeated until the products run out.
Cover the resulting mass with a flat dish or lid, and place something heavy on top. After a day, the juice should come out.
A day later, put the prepared mushroom mass into clean jars, pour out the brine.
When stored in the refrigerator, covered, the dish can be tasted after 2 weeks.

Chicken salad

Champignons are more common in mushroom dishes: they are easier to prepare and are available all year round. Recipes with boletus 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 salad with butter and chicken. The balanced composition of mushrooms harmonizes well with protein-rich chicken meat.

Ingredients:

canned boletus – 200 g;
chicken breast fillet – 400 g;
egg – 4 pcs.;
onion – 1 pc.;
mayonnaise – 100 g;

Cooking method:

Boil a whole chicken breast fillet in lightly salted water.
Chop the onion as finely as possible.
Boiled eggs should be cut into medium pieces.
The mushroom mass must be separated from the marinade by straining using a colander. If the mushrooms are small, then cutting them additionally is not necessary.
Cut the chicken breast into pieces or remove the fibers by hand. Place on the bottom of a salad bowl. Lubricate with mayonnaise.
Next comes the onion-mushroom layer. Finally, add the eggs and coat with mayonnaise. If desired, this sequence of layers can be repeated twice.

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Butter - how to cook: recipes

Collecting boletus in the forest is always an interesting and exciting thing. But it’s even more pleasant to see on your table in winter dishes made from these tasty and aromatic mushrooms, which mentally transport you to the forest and remind you of summer. However, every housewife knows that behind the pleasant business of “quiet hunting” there is always a labor-intensive process of primary processing. These fruiting bodies must be thoroughly cleaned and pre-boiled. In this case, the question arises: how many minutes should you cook the butter after cleaning?

To find out how many minutes to cook boletus mushrooms, you must first decide in what processing process you will use them: pickling, frying, freezing, for soup, etc. But it must be said that all these processes are united by several rules that you need to remember .

First of all, remove the oily film from the butter caps, and then put them in a colander and pour boiling water over them to remove any remaining dirt. Then cut into small slices or cubes, and if the mushrooms are young, leave them untouched. Pour in cold water so that it completely covers the butter. Add table salt (at the rate of 1 tbsp per 2 liters of water) and put on fire.

It is one of the most popular and sought-after processing processes. Thanks to this method, the fruiting bodies last longer. So, how many minutes should you cook butter for freezing? It must be said that you can freeze boletus raw, but only if you are later going to prepare the dish from scratch and get a fairly concentrated decoction. However, if you want to get an almost ready-made dish from butter, you must boil them.

The time, how many minutes to cook boletus mushrooms before freezing, will depend, in particular, on the size of the fruiting bodies. So, adult mushrooms should boil in water for at least 25-30 minutes, and young mushrooms will need 15-20 minutes. In this case, the butter should be cooked with the lid open.

How many minutes to cook the butter before marinating will also depend on the age of the mushrooms. However, it is important here that the fruiting bodies are fully prepared. In this case, young specimens must be boiled from the moment of boiling for about half an hour, and adults – 10 minutes longer. To begin with, boil them in water with the addition of salt and vinegar, then transfer them to the prepared marinade and continue to cook for a few more minutes.

How many minutes should you cook butter for soup and before frying?

To prepare first courses, mushrooms also need to be pre-heated. How many minutes to cook butter for soup and how to do it? In this case, you need to remember that butter is always boiled as the very first of all the ingredients. If you want to get a rich mushroom broth, then you need to cook the fruiting bodies for 30-35 minutes without changing the broth, and then add the rest of the ingredients according to the recipe. And if you are preparing a light mushroom soup, then the base for the broth needs to be changed. After boiling the butter for 25-30 minutes with spices, you need to drain all the liquid and add new water, and then add the rest of the ingredients.

Boil butter for 30 minutes

Boil butter in a slow cooker for 40 minutes

Boil butter for canning for 40 minutes

How long does it take to cook butter?

Initially, you should prepare the boletus for cooking - clean it. There is no need to soak these mushrooms, because they are very wet and will still become quite slimy. It is best to first place them on a baking sheet or wire rack so that the buttermilks dry out a little. It will take about 30 minutes to dry the mushrooms. After this time, it is necessary to begin cleaning the mushrooms - remove dirt and forest debris from the caps and stems of the mushrooms. It is not necessary to remove the film from the oil. Yes, it may give a bitter taste, but it will be almost imperceptible.

Prepared butter should be placed in a pan with cold water. Mushrooms are cut into small slices or pieces. The water should completely cover them. After putting the pan on the fire, the butter should be salted. One teaspoon of salt is enough for one liter of water. The boletus is cooked for 30 minutes. Then the mushrooms are placed in a colander, the broth is filtered through a sieve.

You can also prepare butter in a slow cooker. It must be programmed for the “Extinguishing” mode. The process of cooking mushrooms will take 40 minutes.

How to preserve boletus?

Butter can be pickled. This is a great appetizer for a holiday feast. To prepare mushrooms for canning, they need to be washed, peeled and placed in a pan.

The butter is filled with water, salt is added, and they are cooked for about 15 minutes. Then a little 9% vinegar is added. The mushrooms are then cooked for another 5 minutes, after which they are removed from the heat and washed with cold water. The marinade is prepared separately. The butter is poured over it and boiled again for 20 minutes. Mushrooms should be preserved in sterilized jars.

Butter - special taste and benefits for the body

Butter is a mushroom rich in fiber, amino acids and carbons. They contain a significant amount of vitamins A, C, B 2, B 6, PP. The maximum amount of beneficial substances in butter is preserved when prepared correctly.

This mushroom is suitable for pickling, frying, stewing and even drying. Butter is used to prepare many dishes, including: salads, casseroles, soups, etc. An excellent side dish is fried mushrooms. But it is worth noting that none of these dishes can be prepared without first boiling the butter.

Collecting boletus in the forest is always an interesting and exciting thing. But it’s even more pleasant to see on your table in winter dishes made from these tasty and aromatic mushrooms, which mentally transport you to the forest and remind you of summer. However, every housewife knows that behind the pleasant task of “quiet hunting” there is always a labor-intensive process of primary processing. These fruiting bodies must be thoroughly cleaned and pre-boiled. In this case, the question arises: how many minutes should you cook the butter after cleaning?

How many minutes should you cook butter for freezing and before marinating?

Freezing mushrooms is one of the most popular and sought-after processing processes. Thanks to this method, the fruiting bodies last longer. So, how many minutes should you cook butter for freezing? It must be said that you can freeze boletus raw, but only if you are later going to prepare the dish from scratch and get a fairly concentrated decoction. However, if you want to get an almost ready-made dish from butter, you must boil them.

How many minutes should you cook butter for soup and before frying?

How many minutes should you cook fresh butter before frying? To ensure that the mushrooms are not hard after this processing process, they must be boiled in salted water for at least half an hour; for young individuals this time can be reduced to 20 minutes. However, it is better not to overdo it here, because the butter will become rubbery if you cook it longer than the allotted time.

With the approach of autumn, mushrooms appear in the numerous stocks of housewives: pickled, frozen, salted, dried. There are cute and tasty mushrooms on a yellow stalk with a brown oily cap - boletus.

The Latin name for butter is Suillus luteus (late or yellow buttercup), the word luteus means “yellow.” People call the mushroom differently: maslukh, chalysh, maslyuk, the British call it “Slippery Jam”. It received this name because of its oily, sticky cap, red-brown or dark brown in color. In rainy weather, more mucus is produced.

The stem is golden yellow or lemon in color. It reaches a height of 10 cm, a thickness of up to 3 cm. Adult mushrooms have a white or grayish-purple ring. Above the ring the leg is white, the lower part of the leg is brown. The color of the pulp is white or yellow, with a pleasant smell and sour taste. There is a white film on the back of the cap of young butterflies.

Boletus grows in pine forests near young pines. They love a sunny place, so they are not found in overgrown forests. It is easier to find on the edge of pine forests, on the side of roads near a pine forest, on fire pits or old fire pits. The collection lasts from June until frost. The mass harvest occurs in July.

Peculiarities

Butterfly is an edible mushroom of the 2nd category. Professional mushroom pickers believe that it is second only to boletus, and is ahead of it in terms of fat and carbohydrate content. In terms of productivity in coniferous forests, boletus has no equal; it ranks 1st.

Energy composition:

Carbohydrates – 46%
Fat – 18%
Belkov – 18%

Butter protein is absorbed by humans by 75-85%. Young mushrooms have more protein than old ones, just as there is more protein in caps than in stems.

Ingredients

Servings: 4

butter (boiled) 500 g
onion 3 pcs
vegetable oil 40 ml
salt, spices to taste

Per serving

Calories: 60 kcal

Proteins: 3.24 g

Fats: 5.32 g

Carbohydrates: 1.12 g

30 min. Video recipe Print

I pour the oil into a frying pan and heat it up. I lay out the butter, cover with a lid and fry over low heat until they stop “shooting” (during cooking you will understand what we are talking about).

Add the onion and continue to fry, adding a little heat.

Fry, stirring occasionally, until there is no liquid left in the pan and the mushrooms have darkened.

I prepare it for the winter in the same way, only I don’t add onions and fry it longer, about an hour. I put it in sterilized jars. I pack the mushrooms tightly, approximately up to the shoulders of the jar.

To avoid molding (this happens from poor processing of cans or insufficient time for frying), pour melted lard on top.

I don’t roll them under iron lids, but close them tightly with nylon ones. I store it in a cool place and for quite a long time. I serve it with potatoes or buckwheat.

Marinated boletus

Marinated boletus with onions and herbs is included in the New Year's menu, becoming a traditional snack and a piece of home comfort.

Recipe No. 1

Ingredients:

for 1 liter of water 2 tablespoons of salt and 3 sugar;
10 large allspice peas;
1-2 cloves;
garlic clove;
a few pieces of bay leaf (optional);
a pinch of dry dill seeds.

Preparation:

I usually remove the skin from the cap to marinate. After cleaning, I rinse it in a large container so that the sand settles and light debris floats to the surface. I wash it in several waters.
I cut large boletus into several parts and boil it in salted water. I cook for no more than 10 minutes. I first add a few drops of vinegar or citric acid to the water on the tip of a knife so that the mushrooms do not darken.
I drain the water, add the same mixture, and cook for 15 minutes.

I pack the butter tightly into liter jars (I pre-sterilize the jars and lids), fill them with marinade, and add a tablespoon of 9% vinegar. I roll up the lids and store them in the cellar or basement.

Recipe No. 2

For the next canning option you will need:

1 kg of butter of approximately the same size;
a tablespoon of sugar;
10 large black allspice peas;
citric acid (10 g);
bay leaf – 5 pieces;

For the marinade:

a third of a glass of water;
2/3 cup 3% vinegar;
a tablespoon of salt.

I bring the marinade to a boil, add the pre-washed and cleaned butter. I remove the foam. I turn off the stove as soon as the marinade boils again. I add bay leaf, citric acid, sugar, pepper, mix and let cool. I put the mushrooms in jars, fill them with marinade and cover them with parchment (it’s better not to cover them with metal lids). I store it in the refrigerator.

Salty boletus

For pickling butter, just like milk mushrooms, I use freshly picked mushrooms, not wormy and small in size. I leave the larger ones for freezing. Some housewives salt only the caps; the stems are cut off when the mushroom is medium or large in size. Some salt the caps and legs separately. As they say, it depends on the taste and color... If the boletus is small, I don’t remove the film from the cap.

Ingredients:

1 kg butter;
2 tablespoons salt;
5 peas of black allspice;
4 pieces bay leaves;
3 cloves of garlic;
fresh dill;
black currant leaves (optional).

Preparation:

I boil the peeled and washed boletus in plenty of salted water for 20 minutes. As soon as it boils, I skim off the foam.
I rinse the boiled mushrooms in cold water and place them in a colander to drain.
Pour salt into an enamel pan or bowl and place the mushrooms with the cap down. I add bay leaf, pepper, chopped garlic and dill, sprinkle with salt. I add a layer of mushrooms and spices on top, doing this several times.
When the mushrooms are laid, I put a flat dish on top and press down with pressure so that the butter mushrooms release their juice and are completely in the brine. If there is not enough brine, I add boiled salted water and leave for a day.
I place the mushrooms tightly in steamed jars so that they are completely covered with brine. To be on the safe side, I pour vegetable oil on top and leave it in the refrigerator.
The mushrooms will be salted in 3 weeks. They will turn out strong and tasty.

Butter for freezing

I clean the mushrooms from pine needles and leaves, rinse them in running water, and place them in a colander for 20 minutes to drain. I recommend dipping it with a paper towel to dry it faster.

I cut large boletus into 2-3 cm pieces and place them in plastic bags or special containers. I don’t recommend putting a lot of oil in the bag.

Don’t forget to sort the mushrooms: put the chopped ones in one bag, the small ones in another.

Place in the freezer. Stored for a year.

You can boil or fry before freezing, but fresh frozen mushrooms retain more nutrients than boiled or pickled ones.

How to defrost correctly

Defrosting is a long process.

Transfer the mushrooms from the freezer to the refrigerator and leave until completely defrosted. Remember, thawed mushrooms are used immediately, otherwise they will become a place for bacteria to accumulate.
There is no need to defrost quickly. After quick defrosting, they look unsightly and lose their taste.
Let the boletus get rid of the crust that formed during freezing, then you can start cooking. Cook thawed mushrooms in salted water for 15 minutes.