Even if you are an experienced mushroom picker and know how to process and prepare boletus, you will want to improve your knowledge in the field of processing mushroom crops and gain new experience. Beginners in this matter will find all the necessary information for themselves and learn how to correctly apply it in practice.

What do boletus look like?

For those who are going mushroom hunting for the first time or are improving their knowledge, it would be a good idea to learn what false and edible boletus mushrooms look like, how to distinguish them from other subspecies and not confuse them with toadstools.

1. The true butterdish with yellowish flesh grows from May to November and has no duplicates.


2. The red oiler has a cap of a characteristic color with a reddish tint.


3. The goat or dry oiler appears in August and does not require cleaning the cap.


4. The yellow-brown mushroom has a velvety cap with small scales.


5. The grainy oiler is covered with small droplets of juice on the porous part.


6. Remarkable boletus is covered with large red-brown scales.


7. The Siberian oiler with a dirty yellow or yellow-olive cap is well recognizable.


8. The gray butterdish turns blue when cut and has a white ring on the stem.


9. A wide ring frames the stem of the tawny oiler.


10. The ruby ​​butterfly differs from other mushrooms in its bright color palette.


11. The cap of the painted oiler is covered with scales, and the flesh turns red when cut.


12. The leg of the larch oiler is surrounded by a yellow ring.


13. Cedar oiler has a bright fruity-almond aroma.


14. The yellowish oiler can be recognized by its mucous ring.


15. The white oiler differs from the boletus in the color of its cap.


16. The Bellini mushroom has a massive stalk and a light brown cap.


17. Numerous varieties of boletus have practically no false counterparts - toadstools. Only the conditionally edible pepper mushroom can be mistaken for the desired mushroom.


18. Very edible spruce fly.

How to clean boletus?

Having learned to recognize a mushroom in the forest, it won’t hurt to learn how to quickly clean boletus.

1. Mushrooms should be cleaned within the first few hours after picking. It is preferable to do this dry, starting to wash the mushroom mass after cleaning.
2. The easiest way is to pry the edge of the film with a knife and remove it from the cap.
3. You can make it easier to remove the film by dipping each cap in boiling water for a few seconds and then cleaning it immediately.
4. Without a knife, you can peel the mushroom if you break it in half, then move the two halves of the cap apart and remove the film.

How to wash your hands after eating butter mushrooms?

After cleaning mushrooms without gloves, your hands become covered with a brown coating that is difficult to wash off. Find out the recommendations in the next section on how to wash your hands of oil.

1. Citric acid will help you easily deal with contamination, which you can simply apply to moistened palms and rub a little or prepare a bath. To do this, dissolve a sachet of the substance in a liter of water and dip your hands into the solution for 10 minutes.
2. Instead of citric acid, 9% table vinegar is suitable, pour a glass of it into a liter of water and hold your hands in the solution for 5 minutes.
3. You can clean dark areas using nail polish remover with acetone or a paste of baking soda and water, which is used to wipe the stains with a cotton swab.
4. Remains of dirt are washed off with laundry soap, and then lubricate your hands with cream.

How to cook boletus mushrooms?

Butter dishes delight the eye with variety and satisfy the taste needs of consumers with the most varied tastes. Collected, peeled and boiled mushrooms are an excellent basis for obtaining salted, appetizers, first and second culinary compositions.

1. Butter is fried in a frying pan just like that, with onions or other ingredients.
2. Mushrooms are added to soups, cooked with potatoes, complemented with all kinds of stews, stews, fish, seafood, and used as a filling in baked goods.
3. A significant share in cooking is the preparation of butter for the winter in the form of pickles, pickled snacks or multi-component preparations with vegetables.

How to fry butter?

Fried boletus is a recipe for the simplest mushroom dish, which can be served simply with bread, or complemented with boiled or fried potatoes, boiled buckwheat, other grains, and pasta. At the end of frying the mushrooms, you can season them with chopped garlic cloves and finely chopped fresh herbs.

Ingredients:

• boletus – 500 g;
• onions – 2 pcs.;
• vegetable oil – 4 tbsp. spoons;
• salt pepper.

Preparation

1. The butter is cleaned, washed, cut into pieces if necessary and boiled in salted water for 10 minutes.
2. Place the mushroom mass in a colander and allow the water to drain.
3. Add mushrooms and cook until lightly browned.
4. Fried butter with onions is served piping hot or cooled.

Fried butter with potatoes - recipe

Having learned how to process and cook boletus, you will be able to make a delicious, hearty dinner by frying mushrooms along with potatoes, young or more mature. If you are confident in the excellent quality and freshness of the butter, you can not boil it first, but immediately use it for frying with chopped vegetables.

Ingredients:

• boletus – 250 g;
• onions – 2 pcs.;
• potatoes – 1 kg;

Preparation

1. Fry the onion in oil until half cooked.
2. Add prepared peeled, washed and chopped butter and fry with stirring until almost done.
3. Add peeled and chopped potatoes.
4. until the last readiness, salt, pepper and serve.

Mushroom caviar from boletus

Cooked wild mushrooms will have an indescribable rich taste and bright aroma. The presented laconic composition of the snack can be expanded if desired by adding carrots poached in oil, crushed peeled tomatoes, sweet bell peppers or spices to your taste.

Ingredients:

• boletus – 1 kg;
• onion – 800 g;
• garlic – 1 head;
• sugar, ground black pepper - 1 teaspoon each;
• salt – 1.5 teaspoons;
• cloves, laurel, peppercorns.

Preparation

1. The mushrooms are cleaned, boiled, and twisted through a meat grinder.
2. Chop the onion in the same manner and simmer in a frying pan until excess moisture evaporates.
3. Add twisted boletus and simmer for 1 hour.
4. Season the mixture with salt, pepper, sugar, stir in chopped garlic, and heat for 3 minutes.
5. Place the hot mixture in sterile jars, placing laurel, pepper, and cloves on the bottom.
6. Cover the containers with lids and store the caviar in the refrigerator.

Butter soup

It can be cooked with noodles, rice, buckwheat, other cereals, or in a purely vegetable composition, adding green peas, corn, sweet bell peppers and other vegetables as a filler. The taste and aroma of the hot dish will become even richer if you add a chopped stalk of celery to the frying.

Ingredients:

• boletus – 0.5 kg;
• potatoes – 3 pcs.;
• onions and carrots - 1 pc.;
• vermicelli – 1 handful;
• laurel, pepper;
• greens – 0.5 bunch.

Preparation

1. Cut the peeled potatoes, add water and boil until almost done.
2. Add vermicelli and fry onions, carrots and pre-boiled mushrooms.
3. Season it hot, boil it a little, season it with herbs, let it brew for 20 minutes.

Mycelium from boletus - recipe

Butter mushroom is a thick type of rich mushroom soup that is thickened by adding beaten eggs or adding cheese. The basic vegetable set consists of chopped potatoes, onions and carrots, but it is not forbidden to use other vegetable components of your choice and taste.

Ingredients:

• boletus – 0.5 kg;
• potatoes – 400 g;
• onions and carrots - 1 pc.;
• processed cheese – 250 g;
• garlic – 2 cloves;
• laurel, pepper, salt, vegetable oil;
• greens – 0.5 bunch.

Preparation

1. Mushrooms are cut and boiled in water for 20 minutes.
2. Add potatoes, onions and carrots fried in oil.
3. After 10 minutes, add cheese, garlic, and seasonings to the pan and boil for five minutes.
4. Serve hot mycelium with herbs.

Butter fried in sour cream

Reveals the taste of wild mushrooms as brightly as possible. You can also use heavy cream and stew the dish in it after frying the ingredients. For those who prefer more savory snacks, you can add chopped garlic and finely chopped fresh herbs at the end of the stew.

Ingredients:

• boletus – 0.5 kg;
• onions – 2 pcs.;
• sour cream – 150 g;
• salt, pepper, vegetable oil.

Preparation

1. The butter is prepared, boiled for 25 minutes, and drained in a colander.
2. Fry chopped onions in vegetable oil until half cooked.
3. Add boiled mushrooms and fry until lightly browned.
4. Add sour cream, season the dish with salt and pepper, and simmer for several minutes.

Preparing butter for the winter

They will help you prepare butter for the winter or salted in jars or barrels. To store the latter, you will need a cellar, a cool basement or free space in the refrigerator. Crispy mushrooms are served with butter, chopped onions, garlic or used in cooking.

Ingredients:

• boletus – 1 kg;
• salt – 2.5 tbsp. spoons;
• onions and carrots - 1 pc.;
• laurel – 5 pcs.;
• garlic – 4 cloves;
• peppercorns, currant leaves and dill.

Preparation

1. Boil the peeled boletus in salted and slightly acidified water for 25 minutes and drain in a colander.
2. Place the mushrooms with their caps down, sprinkling the layers with salt, herbs, garlic and spices.
3. Press the mushroom mass with a weight and leave for 24 hours.
4. Place the pickles in jars along with the brine, cover with lids, and place in the refrigerator.

Recipe for pickling butter

You can use acetic acid, table vinegar or citric acid, calculating the correct proportions of the additive. As a spicy assortment, use a classic mix of laurel and peppercorns, or add cloves, allspice, and cinnamon for added piquancy.

Ingredients:

• boletus – 2 kg;
• water – 1 l;
• salt – 1 tbsp. heaped spoon;
• sugar – 2 tbsp. spoons;
• vinegar 70% - 1 tbsp. spoon;
• garlic – 2-3 cloves in each jar;
• laurel, pepper, cloves.

Preparation

1. The butter is cleaned and boiled for 15 minutes.
2. Boil water with added salt and sugar.
3. Add mushrooms, let it boil, pour in vinegar.
4. Place the mushrooms with the marinade in sterile jars, adding garlic, bay, peppercorns, and cloves to each.
5. Seal the containers with lids and wrap them until they cool completely.

Butter - frozen for the winter

When the preparations of butter in the form of pickles are made, you can freeze the remaining ones in the chamber if there is free space in it.

1. The mushrooms are cleaned, washed, and placed in a pan for cooking.
2. Add water so that it covers the mushrooms halfway.
3. Bring the mushroom mass to a boil, add salt, pepper, bay, and other spices as desired.
4. Boil the mushrooms for 30 minutes, drain in a colander, and leave to drain the moisture until completely cooled.
5. Transfer the mushroom mass into freezer bags or containers and place them in the freezer for storage.

How to dry boletus?

Having figured out how to process and properly prepare boletus, making preparations and pickles from them, all that remains is to dry the harvested crop. This preparation is good for preparing soups and main courses.

1. Collected fresh mushrooms are cleaned with a knife or washcloth, and dirt is removed with a dry cloth. It is not recommended to wash mushrooms before drying.
2. Large mushrooms are cut into slices up to 5 mm, small ones are left whole.
3. To dry in an electric dryer, lay out the slices on a wire rack and dry at 50 degrees.
4. You can use the oven for drying, setting it to a temperature of 60 degrees. The door of the device must be kept ajar and the baking sheets must be swapped from time to time, alternating levels.
5. Quickly cook dried butter in a convection oven using a temperature of 70 degrees. In just 1.5 hours the workpiece will be ready.
6. The dried product is stored in a dry place, protected from external odors. To do this, transfer the mushroom mass into clean jars with lids, vacuum or paper bags, or fabric bags.

Everyone is familiar with yellow-legged mushrooms with an oily brown cap. These are boletus, of which there are 14 species in Russia. They grow in families on forest edges, bathed in sunshine, prefer a cozy place under a pine tree, they can be found along roads and near industrial enterprises, and they appear three to seven times a year after warm rains. Hurry to the forest to collect them. Three days after the rain, the mushrooms will begin to age and deteriorate.

Boletus mushrooms: how to collect them?

Usually boletus appears in its former places of growth. Every mushroom picker knows them well. If you are a beginner and have gone to the forest for mushrooms for the first time, pay attention to the tubercles under the leaves, this is where the boletus lives. Carefully removing the foliage will reveal a large mushroom family. Collecting them is a pleasure; the basket fills up quickly.

Remember: mushrooms should be cut with a knife. If you pull them out by the roots, you can damage the mycelium, and next year there will be no butter there. It is better to collect young, small-sized, strong mushrooms.

There are a lot of stuck leaves, pine needles and other debris on the oily cap. Feel free to clean the mushrooms right in the forest; at home there will be less hassle about how to process the boletus.

Do not pick mushrooms near highways or big cities. Butterfly, like other mushrooms, well absorb salts of various metals, including heavy metals, from the soil and air. Therefore, collect them only in the forest, away from roads and enterprises.

Butterfly got its name because of the slippery mucous cap, the surface of which protects the mushroom from drying out. However, it is precisely because of the Maslenitsa surface that these mushrooms are difficult to peel.

How to process boletus? Different mushrooms are processed differently. Therefore, when you come home, sort the mushrooms you have collected and begin primary processing, which consists of cleaning, washing, sorting and cutting.

To thoroughly clean such mushrooms, place them in a bucket or basin of water for a few minutes and put pressure on top, then they will not float. Dry grass, leaves, branches on the surface of the caps will become wet and easily separate. After that, start cleaning. It is necessary to cut off the remains of the mycelium from the stem, scrape off all the dirt from the mushroom with a knife, free the cap from the film, which can be easily removed, cut out, if any, rotten places.

Start washing the oil. The fact is that, no matter how you select mushrooms, when collecting them in the forest, you will definitely come across wormy ones. So that the worms float to the top and the larvae sink to the bottom, place the mushrooms in salted water for three hours. After this, rinse thoroughly again with running water.

How to properly process boletus? After cleaning and washing, you need to start sorting by size: leave small mushrooms whole, for medium mushrooms separate the cap from the stem, and cut large ones into pieces.

To prevent the pieces from falling apart, you need to boil them for two minutes in water. You don’t have to cook the butter until cooked, but immediately fry or marinate the raw butter. After initial processing, they are dried, pickled, fried, stewed, boiled, and salted.

Processing oil by drying

How to process boletus by drying? This method is not very common, but it has found application. Despite the fact that butter beans become brittle and thin after drying, all the beneficial substances are retained in them. For processing, choose young, freshly harvested ones. Wash the mushrooms without damage, peel and remove the skin.

Dry them in the air, in the sun. To speed up the process at a temperature of 50-70 degrees. Butterflies are strung on a thread and hung on the roof, attic or laid out on trays, a table, or in a sieve. The main thing is that the drying area is protected from dirt, dust and wind. In unstable weather, combine drying - in the sun and in the oven. You can dry boletus over a stove or oven on metal frames or in bulk on wooden shavings. After two days, the mushrooms will become brittle and brittle, which means the drying process is complete.

Before the sacrament of marinating, selecting spices, properly prepare the mushrooms, following the above methods of pre-processing them. Clean and rinse the boletus. Then place them in a saucepan with water, salt and add citric acid to taste, which prevents the mushrooms from browning. Once the water boils, reduce the heat and simmer for 20 minutes. Drain the water and wash the mushrooms.

Next, you have to choose how to process boletus mushrooms according to culinary recipes. Here is one of the easiest to prepare: add salt (50 grams), 80 grams of sugar, 100 milliliters of six percent vinegar, a few peas of black and allspice, cloves, and bay leaves into a saucepan with one liter of water. Cook the prepared marinade for three minutes, add two kilograms of the butter you prepared to it and cook until tender for another twenty minutes.

As soon as the mushrooms settle to the bottom of the pan and the marinade becomes transparent, place them in warm, dry, clean jars. Fill with marinade to the very top. Add 1 tbsp to each jar. a spoonful of vegetable oil. Once the marinade has cooled, place it in the refrigerator, covered with parchment paper and tied.

If you will not be storing your marinated butter for a long time, but plan to eat it quickly, then a quick recipe is quite suitable. Place the pre-treated 5 kg of lightly boiled butter into dry, heated jars, after placing a dry sprig of dill and a piece of lemon zest on the bottom of the container.

The marinade is prepared separately: 2 tbsp. l. salt, 3 sugars, 5 peas each of black and allspice, bay leaf, chopped garlic - 2 cloves. Pour in a liter of water, after boiling, cook for 5 minutes. Fill the jars of butter with hot, freshly prepared marinade. Pour 1 tbsp into each jar. l. vinegar. Close the jars with ordinary lids. When they have cooled, put them in the refrigerator, after a few days the butternuts are ready to eat.

processing method

How to quickly process boletus? Just fry them after scalding them for about ten minutes. After this, place the mushrooms in a frying pan with vegetable oil and fry until the liquid evaporates.

For taste and smell, add onions and carrots to the mushrooms and fry for another 10 minutes. Season the butter with sour cream, pepper, and salt. Mix everything and your dish is ready.

Storing butter

Fresh mushrooms are considered a perishable product. But if you have learned how to process boletus correctly, you can save it for consumption in the winter. How should boletus be stored?

• Boiled mushrooms are already ready to eat. Cool them, put them in bags, freeze them, so they will be stored all winter.
• You can also freeze butternuts fried in vegetable oil.
• Marinated in jars covered with parchment paper or an ordinary lid, placed in the refrigerator, mushrooms can be stored for several months.
• Dried boletus should be stored strung on a thread or in a tightly closed container in a dry place. When the mushrooms become damp, dry them in the oven, otherwise they will become moldy and disappear.

You have learned how to collect, clean and pickle boletus, so feel free to go to the forest during mushroom season and collect as many mushrooms as possible. Boil, stew, salt, marinate, dry boletus, and your table will always have a variety of dishes made from them. Bon appetit and be healthy!

Butter mushrooms (often called butter mushrooms) are one of the edible mushrooms in Europe. Experienced mushroom pickers say that they become visible when the pine tree blooms. They grow in young conifers and grow, most often, in groups.

Butterfly is a tasty and satisfying mushroom. Their taste is excellent. They do a lot of things with butter meats - they are fried, boiled, pickled, salted. Drying is also allowed.

Cloud Mirror pretty much defeats its purpose, doesn't it? It can also give your home decor a dark look. If the mirrors in your home look ready to tell tales of neglect and neglect, it's time to check out some easy hacks to bring the shine and clarity back into your mirrors.

Why do you need to remove the skin from the caps of butterfish?

The concept of mirrors dates back to the oldest of civilizations, but the modern glass mirror was developed during the Renaissance. Recently, mirrors are not just used to admire your reflection, but have become an important element of the interior. Mirrors can add depth to any small room. Large, ornate mirrors are often used to lighten a room and add a sophisticated touch to hallways, foyers and living rooms.

There are plenty of options, but there are three main categories:

• late oiler;
• grainy;
• foliar;

In the most popular late butterflies, the cap can reach 12 centimeters in diameter, at first in the form of a semicircle, later it becomes convex, slimy - oily, especially in wet weather they are heavily covered with mucus, and in sunny, dry weather the cap becomes shiny, yellowish-brown, even brown. .

Processing oil by drying

Like most household items, mirrors collect dust and dirt over time. While regular dust can be easily taken care of, cleaning cloudy glass or mirror sometimes becomes a difficult task. If you've recently purchased or inherited an antique mirror, chances are you're dealing with a milky or waxy film on the mirror.

Regular glass cleaners contain a small amount of vinegar. This makes them acceptable for daily cleaning, but not as effective at cleaning cloudy mirrors. Also, like most cleaners, you may not want to expose the elderly, children, or pets in your home to the harmful chemicals found in such cleaners.

The lower surface of the cap is spongy, light yellow, soft, and simply separates from the base of the mushroom. The stem of the oiler is cylindrical, hard, yellowish and not large. The crumb is white, maybe a little yellow, airy, tender, does not change color when broken, it has an appetizing mushroom aroma, slightly reminiscent of the fragrance of fresh apples.

We tested four popular mirror cleaning methods. All three stain remover cleaners gave really good results, but we'll go with white vinegar or rubbing alcohol since these two are single ingredient cleaners. Being easily available in most households, they are an ideal and obvious choice for restoring cloud mirrors.

So, roll up your sleeves and get ready to clean your cloudy glasses and mirrors with your method of choice below. This basic cleaning method can be used to clean mirrors on a daily basis. It will clean away dirt, fresh dirt and stains. You only need water for basic cleaning. Although you can use a damp towel, a spray bottle makes the job easier.

Granular oiler, or summer buttermilk, as it is often called, is also a frequent visitor to coniferous forests. It can be found in June – July. The cap of summer mushrooms is slightly smaller than that of late mushrooms, with a diameter of up to 10 centimeters. Young butterflies have a round cap, while older ones have a flat cap.

Spray water on the mirror and wipe it

Water in spray bottle Paper towels Microfiber towel Complete swabs. Wipe the mirror with a pad of folded paper towel in a circular motion until it comes out clean. Replace soiled paper towels with fresh ones and spray more water if necessary until the surface is completely free of dirt and stains. Once visible dirt is gone, wipe the mirror in an even path, vertical strokes followed by horizontal strokes for a flawless finish.

Clean the frame with a cotton swab

• Spray some water on the mirror to loosen dirt and grime.
• Use a cotton swab to remove dirt collected on the narrow edges of the frame.

Although regular cleaning only cleans a wider area of ​​the mirror frame, a cotton swab will give you a spotless finish that will make your mirror look more ancient than ever.

Deciduous oilseeds can only be found among cedar pines and larch. The stalk of deciduous mushrooms is much higher than that of granular and late mushrooms.

Inedible twins

Buff mirror with microfiber towel

To get the finishing touch, give the cleaned mirror a quick wipe with a microfiber towel to remove any remaining streaks. This will also remove lint from paper towels and give your mirror a shiny appearance. If the condition of your mirror is absolutely miserable with a cloudiness that doesn't seem to go away, you can fix the problem with some regular household cleaning products. These methods are effective on most types of stains that can detract from the appearance of your mirrors.

It is important to know that, fortunately, there are no poisonous oils. But they have twins, yellow-brown in color; where the cap is cut, a blue color appears, which distinguishes them from the edible and tasty boletus.

Their counterparts have an unpleasant taste and will not please you in any dish. The bright counterpart is called the pepper oiler. It is incredibly easy to confuse it with the edible original, and it has a bitter taste.

Why are boletus peeled before freezing?

For most households, white vinegar is one of the most affordable cleaning products. It fits well on most surfaces, including, and does the job well. If you are concerned about the smell of vinegar odor, rest assured that it is going away.

Dilute vinegar in a spray bottle

Pour some water into a spray bottle and add an equal amount of white vinegar to it. Then cover the spray nozzle and shake it to dilute the vinegar.

Spray vinegar on cloud mirror

A microfiber towel is best for cleaning mirrors as it is lint-free and leaves your mirror looking pristine. Once you've taken care of the cloudiness on the mirror, use the clean side of the microfiber towel to finish the job. Rub vertical strokes followed by horizontal strokes for a flawless finish.

• White vinegar Water in a spray bottle Microfiber towel.
• A mist of slightly diluted white vinegar on a cloudy mirror.
• Hang the foggy area in a circular motion with a microfiber towel.
• The clear glass will gradually open up.
• Continue spraying and polishing until the entire mirror is completely curved.

Of all the single-ingredient cleaners, rubbing alcohol is one of the most effective, if not versatile.

Preparing mushrooms for the winter

Many who like to eat delicious, fresh mushrooms are interested in how to prepare boletus for the winter. They can be:

• pickle;
• marinate;
• to freeze;
• dry.

Let's look at how to do it correctly:

While this is not recommended for some surfaces as it can be harsh, it is ideal for cleaning mirrors. It will cut through the cloudy film on your dark mirrors and show a clear reflection. Drinking alcohol is also a powerful disinfectant, so you can also use it to disinfect your bathroom mirrors at regular intervals.

Dilute alcohol in a spray bottle

Pour some water into a spray bottle and add an equal amount of 70% alcohol to it.

Clean your cloud mirror with alcohol

Repeat the spray and buff process over the entire mirror to completely erase the cloudiness.

• Drinking alcohol, 70% Microfiber glove Water in a spray bottle.
• Fill the spray nozzle and shake it to dilute the alcohol.
• Foggy cloudy mirror with diluted alcohol.
• Spraying the solution directly onto the mirror ensures effective cleaning.
• Fill the area with rubbing alcohol using a microfiber glove.
• The clouds disappear, revealing a transparent and shiny mirror.

The combined hit of vinegar and rubbing alcohol into this cleaner will help dissolve the residue stuck to your mirror.

Cleaning boletus correctly

Butterflies are mushrooms with a unique taste; they must be cleaned. Housewives love to add their diet, but few of them know how to properly clean them, and they simply spoil the product.

To cook or not to cook - that is the question?

Cornstarch, known for its oil and grease absorbing properties, is an additional ingredient here that helps remove milk film. Including an essential oil in the mixture is completely optional and you can use any essential oil of your choice. This can help get rid of unpleasant odors from your mirror and leave it smelling fresh.

Spray cleaner on stubborn clouds

Cornstarch - 1 tablespoon Rubbing alcohol - ¼ cup Vinegar - ¼ cup Water in a spray bottle - 2 cups Various essential oils - 8 to 10 drops Microfiber glove. Pour 2 cups of water into a spray bottle and add ¼ cup of rubbing alcohol to it. Additionally, you can also add 8 to 10 drops of essential oil. Give the bottle a vigorous shake to thoroughly mix the ingredients. Spray your homemade cleaner on mirrors with stubborn cloudiness or a milky film. Hang the area with gloves or a microfiber cloth to restore the shine to your mirror. Finish by wiping clean the sides of the microfiber gloves, first in straight vertical strokes, followed by horizontal strokes for a flawless finish. If you have hard water in your area, consider cleaning your mirrors and making cleaning solutions with distilled water. Inspect mirror frames, especially wooden frames, with old towels to protect them during wet cleaning. Tension high at the tip of the toes is unlikely to leave a flawless finish. Cream cream can also be used to clear cloudiness from a mirror and prevent it from returning for a significant period of time. Use any regular shaving cream to cover your bathroom mirror to prevent it from becoming foggy.

• Use a funnel while pouring to prevent any spills.
• Add 1 tablespoon cornstarch to it.
• Add ¼ cup of white vinegar as well.
• Continue the process until the entire mirror becomes transparent.
• Dusting mirrors before wet cleaning can make the job easier.
• Minerals in hard water can leave streaks and stains behind.
• Use a level chair to reach the top of the large mirrors.

The greasy, sometimes iridescent film that collects along the surface of your aquarium can reduce oxygen levels and light intensity.

The main thing is to properly remove all the skin from the cap, and this is a long and slightly annoying process, and the white hands turn black and are difficult to wash.

To protect yourself and your kitchen from a similar fate, it is recommended to peel the skin of the cut mushroom directly in the forest. Before any preparation of butter, it is recommended to boil them a little.

You have several options to choose from when it comes time to clean up the waste, from adding new equipment to wiping up the mess with a paper towel. Place a paper towel on the oily surface of the water, holding the paper towel with your fingers. Allow the paper towel to soak up the water and debris for a few seconds, then wipe it back and up, just like the sticker. If the enemy still remains, repeat with new paper towels until the oil is gone.

Let's look at how to do it correctly

Lower the cup into the reservoir until water runs down the lip and inside the cup. Follow the waste along the surface, keeping your cup just below the water so that most of the filters in your cup are film. Keep a bucket nearby to throw out water occasionally.

Home tricks: If unpeeled mushrooms have been lying in the house for some time, then it is best, before cleaning, to bathe them in boiling water for about 30 seconds, or to hold them in a saucepan over hot steam. In this case, the skin will come off easier and without problems.

Butterdish is a very tasty and welcome guest on the table and in a dish. Knowing the correct technologies for cleaning and processing them, they will delight you and your guests for a long time.

From the following video You will learn how to quickly and correctly peel boletus mushrooms:

Butter
Butter mushrooms are covered with mucus on top of the skin. It protects the fruiting body of the mushroom from drying out until it ripens. Butternuts are very loved by mushroom pickers because of their delicate smell in dishes and excellent taste. The only thing that slightly overshadows this love is the difficulty in cleaning the oil before cooking.
Butterflies in the forest prefer to settle near young pine trees. These mushrooms do not grow alone. If you find one, look for a bunch of other “relatives” nearby. The main thing is to go out to collect oil on time. Then your basket will contain strong, beautiful-looking mushrooms. The first boletus appears already in early June after light rains. During this period, they are the main object for mushroom pickers, because there is not yet a large variety of mushrooms in the forest. Only later, during the period of mushroom abundance, butterdishes are often undeservedly ignored. But in vain! After all, boletus is one of the most delicious forest mushrooms. Frying, drying, marinating - this is all for butter. But you shouldn’t salt them. Marinated ones are much tastier.

The oiler is the only mushroom that needs to be cleaned. You need to peel boletus mushrooms by removing their skin. This work, of course, is annoying and painstaking. This procedure makes your hands dark, and then you have to wash them for a long time.

But if you know some simple rules, then these troubles can be avoided. It is best to clean boletus in the forest, during their collection. It is necessary to process each collected mushroom, carefully removing the skin with a sharp knife. Such purified boletus does not contaminate other mushrooms in the basket. The advantages of such cleaning in the forest are obvious.

A freshly picked oiler is much better cleaned than one that has been transported on the way home. An additional advantage of this method is a long stay in the fresh air and less fuss with boletus at home. The result is no mushroom debris in your kitchen sink. When dry cleaning, debris is removed from the oil along with the film. At home, all that remains is to remove the remaining needles and rinse the boletus.

If you have already brought unpeeled butternuts home, then to make cleaning easier, you need to immerse them in boiling water for 30 seconds, or hold them in a colander over steam. The skin from such processed butter will be removed without problems. Before marinating, peeled and washed boletus should be brought to a boil, adding lemon juice (to clarify). The foam must be removed at the beginning of boiling. We fill the washed jars with mushrooms to three-quarters of the volume, fill them with marinade, and close them with lids (can be metal). Pickled boletus should be stored in a cool place.

To prepare the marinade for one liter of water, you need to take 2 tablespoons of salt, 3 tablespoons of sugar, 10 allspice peas, 4 bay leaves, several grains of dill, cloves and a clove of garlic. Boil the marinade and simmer for 5 minutes. Pour the resulting solution over the mushrooms. Before closing the jar with a lid, add one tablespoon of 9% table vinegar to it.

A mushroom picker whose boletus mushrooms are welcome guests and who knows how to properly clean boletus mushrooms will delight his family with these fragrant wild mushrooms all winter.

Butter mushrooms (often called butter mushrooms) are one of the edible mushrooms in Europe. Experienced mushroom pickers say that they become visible when the pine tree blooms. They grow in young conifers and grow, most often, in groups.

Butterfly is a tasty and satisfying mushroom. Their taste is excellent. They do a lot of things with butter meats - they are fried, boiled, pickled, salted. Drying is also allowed.

Classes suck

There are plenty of options, but there are three main categories:

• late oiler;
• grainy;
• foliar;

In the most popular late butterflies, the cap can reach 12 centimeters in diameter, at first in the form of a semicircle, later it becomes convex, slimy - oily, especially in wet weather they are heavily covered with mucus, and in sunny, dry weather the cap becomes shiny, yellowish-brown, even brown. .

The lower surface of the cap is spongy, light yellow, soft, and simply separates from the base of the mushroom. The stem of the oiler is cylindrical, hard, yellowish and not large. The crumb is white, maybe a little yellow, airy, tender, does not change color when broken, it has an appetizing mushroom aroma, slightly reminiscent of the fragrance of fresh apples.

Granular oiler, or summer buttermilk, as it is often called, is also a frequent visitor to coniferous forests. It can be found in June – July. The cap of summer mushrooms is slightly smaller than that of late mushrooms, with a diameter of up to 10 centimeters. Young butterflies have a round cap, while older ones have a flat cap.

Deciduous oilseeds can only be found among cedar pines and larch. The stalk of deciduous mushrooms is much higher than that of granular and late mushrooms.

Inedible twins

It is important to know that, fortunately, there are no poisonous oils. But they have twins, yellow-brown in color; where the cap is cut, a blue color appears, which distinguishes them from the edible and tasty boletus.

Their counterparts have an unpleasant taste and will not please you in any dish. The bright counterpart is called the pepper oiler. It is incredibly easy to confuse it with the edible original, and it has a bitter taste.

Preparing mushrooms for the winter

Many who like to eat delicious, fresh mushrooms are interested in how to prepare boletus for the winter. They can be:

• pickle;
• marinate;
• to freeze;
• dry.

Let's look at how to do it correctly:

Cleaning boletus correctly

Butterflies are mushrooms with a unique taste; they must be cleaned. Housewives love to add their diet, but few of them know how to properly clean them, and they simply spoil the product.

The main thing is to properly remove all the skin from the cap, and this is a long and slightly annoying process, and the white hands turn black and are difficult to wash.

To protect yourself and your kitchen from a similar fate, it is recommended to peel the skin of the cut mushroom directly in the forest. Before any preparation of butter, it is recommended to boil them a little.

Home tricks: If unpeeled mushrooms have been lying in the house for some time, then it is best, before cleaning, to bathe them in boiling water for about 30 seconds, or to hold them in a saucepan over hot steam. In this case, the skin will come off easier and without problems.

Butterdish is a very tasty and welcome guest on the table and in a dish. Knowing the correct technologies for cleaning and processing them, they will delight you and your guests for a long time.

From the following video You will learn how to quickly and correctly peel boletus mushrooms:

Both experienced mushroom pickers and novice fans of “silent hunting” (that’s what mushroom picking is jokingly called) know how good the butter dish is - not only in taste, but also in ease of detection. Once you find one, there are several more nearby, just have time to collect them. There would be no price for them at all if it weren’t for the need to get rid of the adhesive shell on the cap. But there are various folk ways to clean boletus mushrooms. Having mastered this simple art, lovers of mushroom dishes will significantly speed up the preparation and simplify the culinary processing of raw materials.

How to clean boletus

The sticky cap on these mushrooms “scares off” many mushroom pickers - and indeed, why bother trying to collect them if you then sit over the container with the collected trophies and pore for hours. And if you also take into account that the more time passes between collecting the butter dish and cleaning it, the more difficult it is to remove the skin... Are there ways to easily clean butter dishes, quickly and without unnecessary hassle?

It turns out that there are quite a lot of such methods. To use them, you need available tools (and it doesn’t have to be a knife) and water. It is needed in any case, because unwashed mushrooms cannot be processed, no matter what they want to cook from them.

How to properly clean boletus mushrooms: look at the weather forecast

Cleaning methods will vary depending on whether the mushrooms were collected in dry or rainy weather. The mucus covering the butter caps swells from atmospheric moisture and is more difficult to remove. And dry weather makes cleaning easier. But dry heat is also favorable for worms to appear in mushrooms, and this must be taken into account.

Experienced mushroom pickers, when asked how best to clean boletus mushrooms, will immediately say: on the spot, in the forest. The protective shell is much easier to remove from a freshly cut mushroom, and nothing more than a sharp small knife is required. In addition, mushroom pickers carry a small rag with them so that, like fishermen, they can periodically wipe their hands from mucus.

If mushroom hunting takes place directly in the rain, the task of how to peel boletus mushrooms on the spot becomes incredibly complicated, since they become more slippery and simply cannot be fixed in the hand for cleaning. You'll have to take it home uncleaned.

But you shouldn’t immediately start preparatory work at home either: you need to give the oils a couple of hours for them to dry. Sunny weather simplifies the task of how to clean fresh boletus mushrooms, and if there are clouds in the sky, you just need to find a dry place in the house and spread the mushrooms in one layer, placing paper napkins or an absorbent cloth.

How to quickly peel butternuts: everything you need is in the kitchen

It is not necessary to pore over each fungus for a long time: it is enough to know little tricks on how to easily clean boletus using products that can be found in every kitchen. In addition to the knife, you need to get:

• paper napkins or kitchen paper towels;
• a piece of gauze;
• thin cotton fabric;
• sponge for washing dishes;
• vegetable oil;
• salt;
• vinegar.

The most commonly practiced procedures are:

1. The hat is broken so that the film is not damaged, after which the halves are stretched to the sides.

2. Place gauze, cloth or kitchen paper on top of the mushroom. Gets wet by pressing lightly. After this, it is enough to pick out the edge of the film and pull the material upward. All the skin will come off.

Salt and vinegar are used for deeper cleaning, when there is no longer a film on the cap.

How to quickly remove film from boletus with a sponge

Not everyone knows how to quickly peel the butternuts with a kitchen sponge - the same one used to wash dishes. This method is reliable and requires minimal time.

The first and most important rule is that the sponge must be fresh from the package. If it has already been used for its main purpose, then it is unacceptable to use it for reasons of hygiene. It’s not just that food remains in the washcloth: it also contains a trace of detergents that cannot be called healthy. Mushrooms have the ability to absorb all substances from the environment. But science has not yet invented a way to clean boletus from household chemicals.

The sponge is not wet before use! Using the hard side of a dry washcloth, carefully remove the mucus from the caps, after which the mushrooms are washed.

Butter oil – cleans without hassle

Women mushroom pickers dream of how to clean fresh boletus mushrooms quickly and without getting their hands dirty. There is such a remedy, it is called “vegetable oil”, refined or not – it doesn’t matter.

You need to take a clean soft rag (which is then thrown away) and a small amount of oil. They wet the cloth, knife and hands. First, wipe the mucus cap with a cloth, then pry off the edge of the skin with a knife, and it easily pulls off.

The positive thing is that your hands hardly get dirty. Negative - the procedure becomes more complicated, since, in addition to the mushroom, both the hands and the knife also become slippery. Therefore, the method is for the patient.

How to clean boletus quickly with boiling water and steam

Blanching (short-term treatment with boiling water) is practiced to speed up the cleaning of butter. A 30-second bath in boiling water is enough, after which the cap can be easily cleaned with a knife. Mushrooms in a colander can not only be immersed in boiling water, but also held over the sink while pouring over the mushrooms from the kettle.

A steam bath also speeds up the process: half a minute over steam - and cleaning becomes noticeably easier.

Important note: exposure to boiling water should be brief, and soaking before cleaning is not practiced at all. A soaked mushroom's mucous film swells, and the mushroom itself becomes saturated with water and becomes loose and fragile.

When it's not just about the hat: we clean deeper!

How to quickly clean boletus with vinegar and salt:

1) prepare a solution - 5 tbsp. spoons of table salt per 1 liter of clean cold water;

2) the mushrooms are placed in a container so that they are completely covered with liquid (only glass and enamel dishes are suitable);

3) after 20 minutes, the butter is discarded in a colander or sieve and washed with running water.

They treat it with a vinegar solution in a similar way: take a spoonful of 9% vinegar essence in 0.5 liters of water and keep the oil in it for 10-15 minutes.

Mushroom pickers advise how to wash boletus mushrooms using salt and vinegar, so that the mushroom pores open and everything unnecessary is removed from them, from microscopic contaminants to previously undetected worms and their eggs.

And if the vinegar solution is brought to a boil and a colander with unpeeled mushrooms is placed in it, this is one way to quickly peel boletus without a knife. After 30 seconds, the blanched product is removed and the film is removed without any problems.

Winter or summer – still delicious

Butter can be prepared for the winter, and immediately fried and eaten.

The simplest summer recipe is mushrooms with sour cream. To do this, you need one onion, 2 tablespoons of sour cream, salt and pepper in a frying pan of mushrooms. First, the onion is crumbled and fried until soft in a mixture of vegetable and butter, then peeled mushrooms (cut into large ones) are added to the frying pan. After five minutes, you can add sour cream, salt and pepper, and simmer for another 10 minutes under the lid. Fans of spicy foods squeeze a clove of garlic onto the mushrooms.

For the winter, we are used to drying, salting or pickling mushrooms. But there is also such a delicious preparation as fried boletus! After cleaning, they are soaked for 15 minutes in a weak vinegar solution, then washed and boiled in salted water for 20 minutes, adding a bay leaf and a few peppercorns. Throw it in a colander. After this, they are fried in melted pork fat (lard) and placed in sterilized jars, poured with lard from the frying pan.

Having opened such a jar, you can enjoy boiled or fried potatoes with mushrooms in the middle of winter, and you no longer need to add any fat.

How to quickly clean boletus and quickly clean your hands afterwards

The adhesive film on mushroom caps not only protects them from various natural unfavorable factors, but also stains the hands of the person who cleans them due to the pigment contained in the mucus. Therefore, the science of how to properly clean boletus will be incomplete without a short course on safety precautions for women’s hands.

If fungal mucus stains your hands, you need to use vinegar, citric acid or pumice to clean the skin. A cloth is moistened in vinegar or citric acid solution and wiped thoroughly.

Another way to clean your hands after cleaning butter is to take a handful of coarse table salt and make movements as when washing your hands. Pumice stone is used to treat contaminated skin, but without fanaticism! Still, this product is not intended for gentle female hands.

After any cleaning, apply moisturizer to your hands. Optimally - for children.

All of the above methods have disadvantages, the main one of which is that in the presence of microtraumas, all this is painful, since the substances penetrate through scratches and other damage and irritate the nerve endings. And when picking mushrooms, it’s difficult to do without scratches. Therefore, it won’t hurt to get gloves that will eliminate darkening during mushroom processing.

When you don't need to clean your hat

There is not much difference in how you clean the butter for frying, boiling or pickling. But in some cases you can do without these hassles.

Mushrooms are not cleaned:

• before drying;
• if the boletus is very small.

Dry the mushrooms after cutting off the damaged and very dirty parts, and clean the cap and stem with a dry toothbrush only to remove adhering debris.

An adult butter dish needs to be cleaned, because the mucus on the cap is bitter and impairs the taste of the mushroom. In small mushrooms, the mucus has not yet “ripened” and therefore dishes prepared from such mushrooms will not taste bitter. And it is very difficult to remove such a film, because it is fused under the cap. But if a mushroom picker is a beginner and is not sure that the collected mushroom is edible, it is better to remove the film: this way you can see the “underside” of the cap, which determines whether it is edible or inedible.