Delicious recipes for fried butter. How to fry butter? Secrets of cooking Roast butter with potatoes in clay pots

Fried boletus is a tasty and satisfying dish that can be eaten without or with a side dish, frozen for the winter, or used to prepare cold and hot appetizers. However, if you don’t know how to fry butter in a frying pan correctly, instead of an appetizing dish, you may end up with a shapeless mass that no one will want to eat. To avoid unpleasant surprises, you just need to study the features of the technology for preparing fried butter.

Features of the technology

The preparation of any dish has its own characteristics, and fried boletus is no exception.

It is important not only to adhere to the technology for preparing butter, but also to the place where they are collected. They are not recommended to be collected along highways, in industrial areas, plantings, since in these areas the natural environment is polluted with various emissions, exhausts, chemical fertilizers and other harmful substances that are well absorbed by mushrooms.
The collected boletus must be sorted out, discarding spoiled and overgrown mushrooms, the rest must be cleaned by removing the film from their caps (this is easier to do if the mushrooms are dried a little and the knife blade is moistened with vegetable oil). Afterwards, all that remains is to wash the mushrooms well and cut them into equal-sized pieces, leaving only the smallest specimens intact. There is no need to soak the butter.
Inexperienced housewives are often concerned with the question of whether they need to boil butter before frying them in a frying pan. This question should be answered positively: before frying, the butter must be boiled in salted water (10-20 g of salt per 1 liter of water) for at least 10 minutes after boiling, or even more if the recipe requires it. After this, the mushrooms are washed and placed in a colander so that it can drain. You can skip the cooking stage only if you are going to fry frozen mushrooms that have previously been cooked.
To prevent the butter from turning into a shapeless mass, you need to fry them over fairly intense heat, without covering the pan with a lid. To avoid burning the butter, you need to stir it often.

It remains to add that the butter is most delicious if you fry it in butter or with the addition of sour cream. Onions will also highlight their delicate taste.

How to fry boletus with onions: a simple recipe

boletus – 1 kg;
vegetable oil – 20–50 ml (depending on the area and coating of the frying pan);
onions – 0.2 kg;
salt - to taste;
ground black pepper (optional) - to taste.

Cooking method:

Pour the peeled and washed boletus with two liters of water, dissolving two tablespoons of salt in it, and place on medium heat. When the water boils, skim off the foam, reduce the heat and cook the mushrooms for 20 minutes. Repeat the procedure 2 more times, so that the total cooking time for the mushrooms is 60 minutes.
Drain the butter in a colander and rinse with running water.
When the water has drained, grease the frying pan with oil and place the mushrooms on it. Add salt and pepper if necessary. Fry over a medium flame, stirring constantly until the butter browns but does not burn.
When excess moisture comes out of the butter, add a little more oil and chopped onion into thin rings or small pieces.
Fry without ceasing to stir until the onion acquires an appetizing shade.

Video recipe for the occasion:

Despite the simplicity of preparation, the butter according to this recipe turns out very tasty. Buckwheat or potatoes are perfect as a side dish. Although you can fry boletus right away with potatoes.

Butter fried with potatoes

boletus – 0.5 kg;
potatoes – 1 kg;
onions – 0.2 kg;
vegetable oil – 60–100 ml;
salt, spices - to taste.

Cooking method:

Sort, peel and cut the boletus and boil them for 10 minutes in salted water, rinse.
Wait for the water to drain.
Peel the onion and cut into half rings or cubes.
Peel the potatoes and cut into slices or cubes.
Heat the oil in a frying pan, add mushrooms and onions, add salt and fry for 15 minutes.
Remove the onion from the pan, add a little oil to it, and fry the potato wedges in it.
Shortly before the potatoes are ready, add mushrooms, stir, reduce heat, add salt and pepper, cover and simmer for 10 minutes.

Before serving, it would be a good idea to sprinkle this dish with parsley, dill or finely chopped green onions. If desired, the ratio of components can be slightly changed in favor of butter. In this case, the finished dish will be even tastier.

Butter fried with sour cream: a classic recipe

boletus – 1 kg;
sour cream – 0.2 kg;
vegetable oil – 50 ml;
onions – 75–85 g;
garlic – 5 cloves;
salt and spices - to taste.

Cooking method:

Prepare the boletus (clean, cut, boil for 10 minutes, rinse).
Cut the onion and garlic into small pieces.
Heat the oil in a frying pan, add the onion and garlic and fry them for 5 minutes.
Place the mushrooms in the pan and fry them, stirring well, over medium heat for about half an hour, that is, until the water has evaporated from them.
Add salt, add spices, add sour cream, stir.
Cover the pan with a lid and simmer the mushrooms in it for 10 minutes.

Butter fried in sour cream turns out very tender. They can be eaten as a separate dish or served with potatoes, crumbly unsweetened cereals, and pasta.

Butter fried with nuts: an exquisite recipe

boletus (very small, young) – 0.5 kg;
walnut kernels – 0.2 kg;
onions – 0.2 kg;
butter – 50 g;
apple cider vinegar (6 percent) – 20 ml;
salt - to taste;
cilantro or parsley, pomegranate seeds - for decoration.

Cooking method;

Select the most tender and small boletus, since the recipe does not require pre-boiling them. Remove the film from their caps. Wash and dry the mushrooms, pouring them onto a paper towel.
Melt the butter in a frying pan and fry the butter in it for 20 minutes.
Peel the onion and cut into small pieces.
Chop the nuts with a knife.
Add finely chopped onion and crushed walnut kernels, fry the butter along with them for 10 minutes.
Pour in the vinegar, stir, cover with a lid and leave on the stove for 2-3 minutes.
Arrange the mushrooms on plates, garnish with pomegranate seeds, fresh cilantro or parsley.

This appetizer can be served either hot or cold. If necessary, it can successfully replace both a salad and a main course.

Butter fried with buckwheat

buckwheat – 0.2 kg;
boletus – 0.3 kg;
onions – 100 g;
carrots – 100 g;
sweet pepper – 100 g;
salt – 5 g;
vegetable oil – 60 ml;
spicy herbs (dried) – 10 g.

Cooking method:

Pour water over the prepared mushrooms, bring to a boil, cook for a couple of minutes, skimming off the foam, drain the water, wash the mushrooms and place in a saucepan.
Pour 0.5 liters of water over the mushrooms, adding salt to them. Bring to a boil and cook for 10 minutes. Remove the mushrooms from the pan.
Cook buckwheat in mushroom broth.
In one frying pan, fry the onion, cut into half rings, add mushrooms to it and simmer under the lid for 20 minutes.
In another frying pan, fry the grated carrots and thinly sliced peppers for 5–10 minutes.
Add buckwheat and vegetables fried in a frying pan to the mushrooms, season with herbs, stir and simmer everything together for another 10 minutes.

The result is a tasty, satisfying and healthy dish.

Butter can be fried in a frying pan with different foods and end up with completely different, but tasty hearty dishes in their own way.

There are people in the world who don't like mushrooms. There are few of them, but they exist. It’s a pity for those who deprive themselves of such boundless pleasure of pricking a fried butter dish onto a fork. The enjoyment of the process itself and the aftertaste from fried butter, prepared according to your favorite recipe, cannot be compared with anything.

Yes, you need to know how to fry butter. You also need to be able to find them, collect them and prepare them for heat treatment. Mushroom pickers were divided in opinion. Some consider porcini mushrooms to be the best, while others take a firm position, defending the superiority of boletus mushrooms over other mushrooms. As they say, there are so many mushroom pickers, so many opinions. But, if the conversation has already turned to boletus, then let’s continue the conversation about them.

Butter: tasty and healthy!

Butterfly, like any other mushroom, contains about 90% water - this is a fact that is difficult to dispute. The percentage of protein in these mushrooms is 4, fiber is 2, carbohydrates are 1.5, and fat in them is generally less than 1 percent. There are a lot of vitamins in boletus: A, C, PP. Group B is represented by thiamine, riboflavin, folic acid. Well, and the constant companions of any mushrooms, which are in abundance and in oil, are the most valuable microelements for our health: phosphorus, iodine, manganese, zinc, copper, potassium and iron. The energy balance is as follows: carbohydrates - 63%, fats - 12%, proteins - 25%.

The calorie content of butter is very low - 18 kcal per 100 grams of product, so those on a diet can safely eat them. Of course, during heat treatment the energy value will increase. But by reducing the amount of oil used in cooking, the calorie content can be left at the original level. The nutritional value of butterdish is not lower than that of boletus. The amount of protein that the body can accept and assimilate is about 85%.

Methods for preparing butter

Butter can withstand any cooking method. They can be stewed, boiled, fried, prepared for the winter in different ways: salted, pickled. It is possible to use butterdish as an independent dish; they are also good as part of complex dishes. You can cook boletus on any equipment, using any kitchen utensils - there are no restrictions.

Preparing butter

Preparing butter mushrooms for work is absolutely identical to the same process with any other mushrooms. The difficulty, of course, is that the butterdish is not a large mushroom. But what can you do? The results will pay off.

Rinse thoroughly to remove all dirt and mucus - the most important thing. It is recommended to pour the entire “catch” into a bathtub or large basin, fill it with cold water and leave for several hours, sometimes approaching the container and stirring the contents with your hand.

How to deliciously fry butter: methods and recipes

All that remains is to look at what dishes you can prepare with butter to give yourself and your loved ones maximum pleasure.

Roast butterfish with potatoes in clay pots

Ingredients:

boletus - 250 g;
potatoes - 1 kg;
onion - 200 g;
sour cream - 60 g;
butter;
salt.

How to cook:

Butter should be carefully processed. Wash it in several waters, let all the soil be washed and, most importantly, the mucus leave.
If you get large mushrooms, it is better to cut them in half. Small, standard size mushrooms do not need to be cut. Place the prepared mushrooms in a separate container. Set aside.
Process and wash potatoes and onions. Cut the potatoes into medium cubes and the onion into large half-straws.
Melt the butter in a frying pan (ideally cast iron). Place the prepared butter in it and fry them for 15 minutes. At the end of frying, add salt and pepper (optional) to the mushrooms.
Then add onions to the pan. Stir the contents of the pan. Fry for 12 minutes.
After the specified time has passed, add sour cream to the pan. Mix. Simmer the contents for about 7 minutes.
Remove the pan from the stove. Place potatoes (to the middle) in pre-washed, prepared clay pots, then sour cream and mushroom mixture, then potatoes again. If desired, you can sprinkle grated cheese on top.
Cover the pots with lids. Transfer them to the oven, placing them on a baking sheet. Finish cooking the dish at 190 degrees for half an hour.
Remove the finished dish from the oven. Place each pot on a substitution plate. Place utensils nearby and, of course, a napkin so that eaters can use it to hold the pot by the handles. Warn everyone at the table that the pots are very hot to avoid burns.
When serving, you can add chopped dill to each pot for flavor.

Butter fried with onions

You will need:

boletus - 600 g;
onion - 120 g;
butter - 30 g;
vegetable oil - 25 ml;
salt;
pepper.

Cooking method:

Process the boletus thoroughly. Rinse until the mucus comes off the surface. Dry on a kitchen towel. Cut into small cubes.
Throw the prepared butter into a pan of water that has been previously placed on the stove, which by this point is already boiling rapidly. Boil them for 12 minutes.
Then remove the pan from the stove. Strain the mushrooms using a colander. Leave them in it until the water drains completely.
Pour the amount of vegetable oil indicated in the recipe into a wide frying pan. Add butter to the pan.
Process and wash the onions. Grind it with a knife or kitchen hatchet.
Add chopped onion into a frying pan with hot oil. Fry until golden brown.
Add boiled mushrooms to the pan with the onions. Add some salt and pepper. Fry until all the liquid has left the pan.
Serve mushrooms and onions in portioned dishes. It is especially recommended to offer sour cream in gravy boats.

Butter fried with potatoes, garlic and herbs

boletus - 400 g;
potatoes - 500 g;
onion - 120 g;
vegetable oil - 120 ml;
garlic - 2 cloves;
dill greens - 50 g.

Preparation:

Process the mushrooms thoroughly. Rinse them in cold running water until no dirt, soil or other foreign elements remain in the pores. Dry on a napkin or towel.
Place a saucepan with salted water on the stove. To boil water. Place the prepared mushrooms into it. Cook them over moderate heat for 25 minutes. During the cooking process, foam will appear, which must be skimmed off with a slotted spoon.
After the mushrooms are ready, you need to dump them in a colander. While the water is draining, place a pan with new water on the stove. When the water boils, add mushrooms from a colander into it. Cook over low heat for half an hour.
When the boletus is ready, you need to drain the water and let the mushrooms cool slightly. After this, cut them as desired (leave very small ones whole).
Heat vegetable oil in a frying pan on the stove. Pour butter into it. Cook until all the liquid has evaporated. The mushrooms should turn golden brown.
Pour chopped onion, chopped garlic into the pan, add vegetable oil. Cook for another 7 minutes, stirring occasionally.
Fry processed, washed, medium-sized potatoes in a separate frying pan in vegetable oil. Then pour it into a frying pan with butter and onions. Salt and pepper. Stir well. Cook over low heat for five minutes. The potatoes should be saturated with mushroom aromas.
When serving, divide the finished dish into portioned plates. Sprinkle with chopped dill. Separately, if desired, you can serve sour cream in gravy boats.

Delicious fried boletus will undoubtedly delight your whole family!

In this article we will look at methods of processing and preparing butter for cooking. We also offer you delicious recipes for cooking mushrooms.

In many countries around the world, mushrooms are considered a delicacy. Dishes made from them cost a lot of money, so not everyone can try them. We are accustomed to the fact that mushrooms are affordable seasonal products that, in principle, can be found in every home. One of the most popular and accessible mushrooms is boletus.

Butter mushrooms: how to process and prepare for frying?

The mushrooms got their name because of their cap, which is very oily and slippery to the touch. It is because of this feature that boletus caps are considered “dirty” mushrooms. There are always a lot of twigs, pine needles and other unnecessary “garbage” stuck on them.

Based on the above, we conclude that boletus needs processing and, moreover, thorough processing.
It is important to note the fact that mushrooms need to be processed in any case, regardless of what you are going to do with them next - fry, freeze, etc.
Moreover, boletus must be processed immediately after collection, since it cannot be stored for a long time when fresh.
First of all, if you are picking mushrooms in the forest, you need to inspect your basket for rotten and eaten specimens. Throw away such mushrooms immediately; they should not be eaten.
At home, look at the mushrooms again and if they are all intact and beautiful, then proceed to further processing.
Fill a bathtub or a large bowl or basin with water and put all the butter in it. Let the mushrooms sit for a while and soak, after which it will be much easier for you to peel them.
When all the debris is clear of the mushrooms, remove it and drain the dirty water. If you carried out similar manipulations in the bathtub, then before draining the water, be sure to remove all the leaves, needles, etc. from it.

Now rinse the mushrooms again in cold water. After this procedure, you can begin to clean the boletus.
Mushrooms are very easy and quick to clean. Remove the lower part of the mushroom stem and that same oily film. It is recommended to wear gloves when cleaning boletus mushrooms, since these mushrooms turn your hands a dark brown color.
Next, rinse the mushrooms again.
Now we fill the basin with water, salt it and put the butter in it again. This is necessary so that all the “residents” who may still remain inside the mushrooms are removed from there. Leave the mushrooms in the water for a couple of hours. Next, drain the water, rinse them and let the water drain completely.
Next, you need to boil the butter. It’s hard to say for sure how many times these mushrooms need to be boiled and how long it takes. Some people prefer to boil several times for 15 minutes. each (measuring the time after boiling), others are boiled once, but wait half an hour.
So, take water into a container and salt it, put butter in the liquid.
As soon as the water boils, time it for half an hour.
After the specified time has passed, turn off the gas, drain the water and place the mushrooms in a colander, wait until all the water has drained.
There is a little advice: if the mushrooms that you are going to cook are large and relatively old, then it is better to cut them into a couple of parts and boil several times for 15 minutes. every.
After this, the boletus is ready for further use. They can not only be fried, but also boiled, pickled, stewed, baked, etc.

How and for how long should you cook boletus mushrooms before frying?

As mentioned earlier, there is no consensus on this issue. Different cookbooks, the Internet, and even the chefs themselves give different advice regarding this process. Generally speaking, your actions at the preparatory stage should be as follows:

Mushrooms are boiled in salt water
Place the already peeled boletus into a container with water.
After the water boils, set it aside for 15 minutes. and during this time cook the mushrooms
Next, drain the water and add new water, salt it again
Boil the butter one more time for 15-20 minutes.

Next, drain the water and place the mushrooms in a colander to drain all the liquid.
After such procedures, the boletus is completely ready for further preparation.
Remember, the larger the mushroom, the older it is, the longer it needs to be boiled.

Do I need to rinse the butter after cooking?

This question also cannot be answered unambiguously. Much depends on your preferences and how you will continue to cook the mushrooms.

In principle, if you don’t wash the mushrooms after cooking, nothing terrible will happen and it won’t be a mistake
But you need to remember that butterfish have a lot of mucus, and rinsing them once again will be very useful
Therefore, after you boil the butter, place it in a colander and rinse it again with running water, and then let the liquid drain
It is very important that the mushrooms dry out if you are going to marinate them further, since the water will soften them and they will not be hard

In what oil and for how long should you fry the butter after cooking?

Butternuts, like any other mushrooms, can be fried in almost any oil. In this case, you need to rely on your preferences and capabilities.

You can use regular refined sunflower oil to fry mushrooms. It is not recommended to fry boletus in unrefined oil, as it has a strong taste and smell and can spoil the taste of the main ingredient.
It won't be a mistake to use olive oil. However, this type of product is more expensive than regular sunflower oil and not everyone can afford it, and mushrooms, as you know, “love” a lot of oil.
Some people prefer corn oil, noting that the taste of mushrooms is very unusual.
Butter is also fried in butter, but in this case the product must be of high quality, preferably homemade. Purchased low-quality products will only spoil the taste of mushrooms.

Ideal combination for frying: a mixture of vegetable and butter

It must also be said that it is best to fry mushrooms in a mixture of 2 oils: vegetable and butter. Or, as an option, you can fry only on vegetable oil, and after cooking, flavor the delicacy with a piece of butter.
You should not cook mushrooms with spread and margarine.
As for time, you need to fry such mushrooms for about 20-30 minutes. In this case, you need to look at the amount of liquid in the pan. As soon as the mushrooms are “dried”, you can time them for 15-20 minutes. After this time, the boletus will be ready.

Fried boletus mushrooms: delicious recipes with onions in a frying pan

The combination of mushrooms and onions can be considered traditional. Thanks to onions, butternuts acquire a special taste and become more aromatic. There are many delicious recipes, the main ingredients of which are mushrooms and onions, but we will tell you the most interesting ones.

Prepare the following products:

Mushrooms – 1 kg
Onion – 2 pcs.
Butter – 60 g
Vegetable oil – 2.5 tbsp.
Nutmeg, rosemary, salt - at your discretion

As you can see, the dish according to this recipe consists exclusively of mushrooms and onions, however, such a small amount of ingredients does not in any way affect the taste of the finished delicacy:

We pre-prepare the mushrooms for frying. To do this, we clean and boil them
Pour vegetable oil into the frying pan and add butter, wait until the container warms up well
Place the onion in the pan and cook it for about 3-4 minutes. over medium heat, remembering to stir
Next, add butter to the onion and season the contents of the pan with the indicated spices and salt.
Cover the pan with a lid and cook the dish for about 10 minutes.
Next, mix the butter and cook for another 10-15 minutes. without covering the container with a lid
During this time, the mushrooms will fry and become slightly golden.
The finished dish can be sprinkled with fresh finely chopped herbs if desired.

There is another equally popular recipe for mushrooms with onions:

Butter – 1 kg
Onion – 3 pcs.
Garlic – 2 cloves
Walnuts – 120 g
Vegetable oil – 3 tbsp.
Butter – 40 g
Salt, thyme, oregano, paprika - at your discretion

Let's start preparing the deliciousness:

Pre-boil the mushrooms, place in a colander and let the water drain
Peel the onions and chop into cubes
Peel the garlic and cut into small pieces with a knife
Lightly chop the nuts, no need to make crumbs
Pour vegetable oil into the frying pan and wait until it heats up
Next, put the onion in a container and fry it for 3 minutes.
After that, place the mushrooms in the container. Season the contents of the frying pan with salt and spices and fry for 7 minutes.
Now add nuts to all the ingredients and cook for another 10 minutes.
Finally, add a piece of butter to the butter, mix the garlic in the pan and cook for another 5 minutes.

Fried boletus mushrooms: delicious recipes with potatoes

Fried mushrooms with potatoes – well, who doesn’t love this dish? There probably aren't many of us like that. With such a delicacy you can please your relatives at a family dinner, and you can pleasantly surprise guests who come to visit.

Prepare a list of the following products:

Potatoes – 7 pcs.
Butter – 600 g
Green onions - a couple of feathers
Vegetable oil – 5 tbsp.
Parsley, fresh dill – 4 tbsp.
Oregano, pepper, salt - at your discretion

We will prepare the dish as follows:

Peel and wash the potatoes, cut into small cubes
We clean the butter, boil it, put it in a colander and let the water drain
Wash the onions and greens, dry and chop
We will cook the potatoes in a separate frying pan, so pour 2.5 tbsp into one container. oil and wait until it warms up. Next, put the potatoes in the frying pan and cook for about half an hour, stirring occasionally. It is also important not to forget to salt the dish
In another frying pan, also pour 2.5 tbsp of oil. l. and after it heats up, put the onion in a container and fry it for 3 minutes.
Now add butter to the onion and season it all with spices and salt. Cook for about 10-15 minutes.
After the specified time, combine the mushrooms and potatoes in one container, season the dish with fresh herbs and onions and cook for a couple more minutes.

For the next dish we will need the following list of products:

Potatoes – 6 pcs.
Butter – half kg
Onion – 1 pc.
Garlic – 2 cloves
Carrot – 1 pc.
Cheese – 50 g
Vegetable oil – 4 tbsp.
Spices, salt - at your discretion

Peel the potatoes, wash them and cut them into slices
Clean and boil the mushrooms, let the water drain
Peel the onion and chop into half rings
Peel the garlic and cut into small pieces
Peel the carrots and cut into small cubes
Grate the cheese
We put 2 frying pans on gas, pour 2 tbsp into each. oils
Place the onion in the first frying pan and cook for 3 minutes.
Place the potatoes in the second frying pan, add a little salt and fry for about half an hour, stirring occasionally
Add carrots to the onion and fry for a couple more minutes. Next, add butter and garlic to these ingredients, season the contents of the pan with salt and spices. Don't forget, we also salted the potatoes. Fry mushrooms and vegetables for about 15-20 minutes.
Next, mix the potatoes and butter in one frying pan, sprinkle it all with grated cheese and cook under a closed lid for a couple of minutes until the cheese melts
It is recommended to serve the dish hot

Fried boletus mushrooms: delicious recipes with sour cream

Sour cream gives mushrooms a very delicate taste. This dish can be prepared as a stand-alone dish or served with side dishes, such as potatoes, rice, etc.

To prepare the dish, take the following products:

Butter – 1 kg
Homemade sour cream – 250 ml
Onion – 2 pcs.
Salt, pepper, nutmeg - at your discretion
Dill, parsley – 3 tbsp.
Vegetable oil – 2 tbsp.

The dish is very simple to prepare:

We clean the butter, wash it and boil it. Next, place them in a colander and wait until all the water has drained from them.
Peel the onions and chop into half rings
Pour oil into the frying pan and add onions. Fry it for 5 minutes.
Next, add butter to the onions and season them with salt and spices. Cook for 10-15 minutes. before moisture evaporates
Then add sour cream to the container. Please note that this recipe calls for 250 ml of sour cream, but for those who want a less high-calorie dish, you can add 100 ml of the product and it will be enough
Homemade sour cream can be replaced with store-bought sour cream, but homemade makes the dish more tasty and aromatic
Stir the contents of the pan and simmer the dish for another 10 minutes.
Before serving, season the mushrooms in sour cream with herbs.

Fried boletus mushrooms: delicious recipes with cheese

There are a huge number of recipes for fried mushrooms. At the same time, completely different ingredients are added to them. Butternuts are prepared with meat, rice, mayonnaise, but we will focus on the recipe for fried mushrooms with cheese.

So, to prepare such a delicacy we will need:

Butter – 350 g
Cheese – 200 g
Cream – 120 ml
Butter – 30 g
Oregano, paprika, salt - at your discretion

We clean and boil the butter, put it in a colander and wait until all the water has drained from it
Grate the cheese
Place a piece of butter and butter in a frying pan. Fry mushrooms for 10 minutes.
At this time, in a separate container, mix the cream, salt and all the spices and spices you have chosen. Let the mixture sit for a while
Next, carefully pour our sauce into the mushrooms, mix the ingredients and continue cooking for another 10 minutes.
After the specified time, add cheese in portions. You shouldn’t put all the cheese out at once, as it will clump into one big lump and won’t melt properly.
Once all the cheese is melted, remove the dish from the heat and serve.

There is another delicious recipe for fried mushrooms with mozzarella cheese. The advantage of this dish is that its preparation takes no more than half an hour.

Butter – half kg
Onion – 1 pc.
Butter – 30 g
Garlic – 2 cloves
Mini mozzarella cheese – 200 g
Pepper, rosemary, basil, salt - at your discretion

The cooking process is as follows:

We clean and boil the mushrooms, drain the water and wait until it has completely drained.
Peel the onion and chop into small cubes
Peel the garlic and grate it finely
We leave the cheese in the form in which it is sold. If you don’t have cheese in this form, but have regular mozzarella, you need to cut it into small pieces
Put oil in a frying pan. Once the pan is hot, add the onion and fry it for 3 minutes.
Next, add the mushrooms and season the contents of the container with all the selected spices and salt. Fry for about 15 minutes.
Then add garlic to the mushrooms and cook for another 5 minutes.
Mix mushrooms and cheese in a plate. If desired, you can sprinkle the dish with fresh herbs.

Fried boletus mushrooms: delicious recipes without cooking

Butterflies are one of those mushrooms that do not need to be boiled before further use. But there is one “but”. You can only avoid boiling those mushrooms that you have collected yourself and are absolutely sure that they are good and suitable for eating. It is also worth noting the fact that without pre-cooking, mushrooms need to be very well cleaned and washed in order to remove all mucus and dirt from their caps.

So, according to the first recipe, we will cook fried buttermilk with rice.

Butter – 400 g
Rice – 150 g
Onion – 1 pc.
Garlic – 3 cloves
Dill, parsley – 4 tbsp.
Oregano, pepper, cumin, salt - at your discretion
Vegetable oil – 2 tbsp.

Let's start preparing this delicious dish:

Clean and rinse the mushrooms thoroughly at least 3 times. It is advisable to put the boletus in water and wait until all the dirt and twigs are soaked, and then remove them. Next, drain the water from the mushrooms and let the liquid drain completely from them, dry the butter with napkins
Peel the onion and garlic and chop into small cubes
Wash the greens, dry and chop
Wash the rice several times in cold water, and then boil it in salted water until tender.
Pour oil into a frying pan and add onions. Fry it for about 3-4 minutes.
Next, add the mushrooms to the onions and season the contents of the pan with spices, herbs and salt. Fry for 15 minutes.
Then add garlic and herbs to the container and cook for another 7 minutes.
In a separate container, mix the prepared rice and fried mushrooms
The dish must be served hot. If desired, you can add hot pepper to the dish.

For the following dish, prepare the ingredients according to this list:

Butter – 1 kg
Tomatoes – 3 pcs.
Sour cream – 3 tbsp.
Vegetable oil – 3 tbsp.
Garlic – 4 cloves
Salt, oregano, paprika - at your discretion

Prepare the delicacy this way:

We wash the mushrooms at least 3 times, remove debris and film, and trim the stem. Dry the mushrooms with a napkin to get rid of excess moisture
Wash the tomatoes and chop them into cubes
Peel and finely chop the garlic
Pour oil into the frying pan and add the mushrooms there. Fry for about 10 minutes.
When all the water has evaporated, add tomatoes to the frying pan and season all ingredients with salt and spices. Fry for another 5 minutes.
Then add garlic and sour cream to the contents of the frying pan and continue cooking for another 10 minutes.
Serve the dish hot

Fried boletus mushrooms: delicious recipes for the winter

Fried boletus for the winter sounds strange, doesn’t it? However, this is actually a very tasty snack. Such mushrooms can be eaten as an independent dish or used to prepare more complex dishes.

We will need:

Mushrooms – 1.5 kg
Onion – 2 pcs.
Vegetable oil – 5 tbsp.
Pepper, salt - at your discretion

Mushrooms for a winter snack need to be properly prepared. We clean and wash the butter
Place the mushrooms in a container with water; the liquid should cover them. For 1.5 kg of mushrooms we need 2.5 tbsp. l. salt and half tsp. citric acid. Add salt and acid to the water and put the pan on gas. We wait until the liquid boils and time it for 25 minutes.
After the specified time has passed, drain the mushrooms in a colander and let the water drain
If the boletus is large, you can cut each mushroom in half or into 4 parts
Pour oil into the frying pan and add mushrooms. Fry for about 15 minutes.
We clean the onions and cut them into half rings. After the specified time, we send them to the mushrooms and cook the ingredients for another 5 minutes.
Next, season the contents of the pan with spices and salt and cook for a couple more minutes. After this, turn off the gas under the frying pan and wait for the butter to cool down
At this time, prepare containers for storing snacks. These can be food containers or regular 0.5 liter jars
We put the mushrooms in containers, close them with lids and send them for storage. Cans can be placed in the refrigerator, on the balcony, containers can even be stored in the freezer

The following recipe is no less tasty:

Mushrooms – 1.5 kg
Onion – 2 pcs.
Sweet pepper – 2 pcs.
Vegetable oil – 3 tbsp.
Citric acid – ¼ tsp.
Salt, pepper, oregano - at your discretion

Prepare this way:

We clean the butter, wash and boil it, dry it
Pour oil into the frying pan and add mushrooms. Fry them for 15 minutes.
Peel the onions and chop into half rings
Wash the pepper, remove the core and also cut into half rings
After the specified time, add the onions and peppers to the frying pan and fry the ingredients for another 5 minutes.
Next, season the contents of the container with spices, acid and salt. Cook for a couple more minutes.
Turn off the gas under the frying pan and wait for the cooked food to cool down.
Next, put the appetizer in the prepared container, and also put the oil in jars. We close the jars with lids and store them in a cool place.

How to fry frozen boletus?

We fell in love with butter because they can be prepared in completely different ways. During the season, when there are a lot of them and you don’t get around to pickling and salting, you can easily boil them and freeze them for later use.

In this case, the question arises: “How then to use frozen butter, how to fry them correctly?” In fact, everything is very simple. Frozen boletus does not need defrosting. Therefore, if you want to cook something from frozen mushrooms, or you just want to fry them as an independent dish, then you need to do the following:

Take an onion, peel it and chop it in a convenient way
Pour vegetable oil into a frying pan and fry the onion in it
Next, add frozen mushrooms to the prepared onions. Butter will give water, so there is no need to cover the container in which the ingredients are fried.
Stir the contents of the pan
As soon as the water has evaporated, season the butter with salt and spices and continue frying until cooked

There is a slightly different preparation option:

Place frozen boletus in a frying pan and wait until it defrosts and all the moisture that comes out of it evaporates.
Fry the onion in a separate pan
Next, add the mushrooms to the frying pan with the onions, season the ingredients with oil and spices and salt. Fry until done
The process of preparing frozen mushrooms takes approximately 45 minutes.

Butterflies are delicious mushrooms, from which you can prepare many dishes, winter snacks, salads, etc. To make your mushroom dishes tasty and safe, do not neglect the rules for processing these products.

Video: How to cook boletus mushrooms?

Be sure to clean the butter from sticky and slippery skin. This is done so that the film does not stick to the pan during frying. How to fry boletus mushrooms in a frying pan with the addition of various fats and vegetables?

How to fry boletus with and without oil

First of all, after cleaning, the mushrooms should be boiled in salted water for about 20 minutes. Then drain in a colander, cool and cut into pieces.

Heat the vegetable (butter) oil in a frying pan and add the butter. Fry over medium heat until all the liquid has evaporated.

The mushrooms should be stirred during the process to prevent them from burning. Salt to taste and add your favorite seasonings. When the boletus is ready, it acquires a dark color.

Sometimes housewives ask the question: how to fry small butter in a frying pan? In this case, the mushrooms are fried in a dry frying pan, without prior boiling. These oils contain a lot of their own oily liquid, which will help during frying. However, if you want a more sophisticated dish, add butter to the pan. See how subtly the taste of your mushrooms changes.

Fried boletus has a pleasant taste and aroma. A good combination for them is potatoes, vegetables, meat and cereals.

How to fry boletus in a frying pan with onions and potatoes

How to fry boletus in a frying pan with onions to create a dish that is unique in taste? Onions, brighter than all other products, will give the boletus the aroma of wild mushrooms and reveal the richness of the taste.

For 1 kg of mushrooms, it is enough to take 3 onions, 3 tbsp. l. butter, ground black pepper, salt to taste, and parsley.

Peel the butter, boil in salted water for 20 minutes, cut into slices.

Chop the onion and fry in butter until soft. Add mushrooms, salt, add pepper and fry for 10 minutes. Remove from heat and sprinkle chopped herbs on top.

As you can see, frying boletus is not at all difficult, and besides, they can be prepared in a variety of variations.

How to fry potatoes with butter in a frying pan so that the dish corresponds to traditional autumn Russian cuisine? This process does not require much time and financial costs. But the smell of the dish will tempt everyone who hears its aroma.

For 1 kg of butter, take 8-10 potatoes, 2 onions, butter (any) and salt.

Cut the peeled potatoes into slices and fry in oil until tender, about 20 minutes. Cut the boiled mushrooms and fry in oil for 10 minutes. Combine potatoes and mushrooms, add salt, add spices if desired, stir and fry for another 7-10 minutes.

Experienced and novice mushroom pickers know that it is quite simple to find and collect boletus, but it is much more difficult to sort through them, clean them and carry out high-quality pre-treatment. The fact is that the butter must be cleaned from the top film on the caps. Just imagine how much time it will take if you need to clean several buckets of precious food. The fried boletus takes a lot of work before you make it, but it's definitely worth it.

If you are doing this painstaking task for the first time, you should take advantage of the tips and recommendations of experienced mushroom pickers. Knowing these secrets of processing butter will certainly make your life easier and the culinary process much more enjoyable.

The film that covers the cap of each butter dish can greatly spoil the taste of the finished dish. Even if the recipes for preparing such mushrooms do not include removing it, it is better to spend your time performing this procedure. Otherwise, it will not only become hard during cooking, but will also give the product an unpleasant bitterness that cannot be overcome even with the most specific spices. The film must be cleaned!
If you are going to collect or cook boletus, be prepared for the fact that your palms will become covered with unpleasant oily mucus, which will take a very long time to wash off. Girls with a beautiful manicure risk simply being left without it, because they will have to hide their black hands from society for several days. In this case, even lemon juice will not help, so don’t be lazy and arm yourself with rubber gloves.
The maximum permissible shelf life of freshly picked butter mushrooms in the refrigerator is 15 hours, but it is better not to let it get to that point, otherwise, instead of you, the valuable mushrooms will go to the worms, who are simply crazy about them. In addition, such forest gifts can spoil very quickly if they are processed too late.
Under no circumstances store collected mushrooms in a bucket or pan! If you do not have the opportunity to clean them in the first hours after collection, spread the butternuts in an even layer on a blanket or on paper.
You need to clean boletus in a dry state, even if there is sand or dried dirt on their surface. You should not soak them before cutting the film, because this will complicate your task several times. Wet mushrooms will become slippery and will constantly slip out of your hands. It is better to place a small bowl of water next to you in which you can rinse your knife and hands. Only after this can the mushrooms be soaked for half an hour, and then rinsed several times with cold salted water.
It is correct to fill the purified boletus with not ordinary, but salt water. The fact is that it helps to disinfect forest products and quickly remove small worms from them, which often settle under the luxurious cap. Even if they managed to leave their larvae on the butterfish, they will settle at the bottom. In the end, you can simply rinse the mushrooms a few more times and get a flawless, clean product.

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

Culinary experts have been arguing for quite some time about whether butter should be boiled before frying. Since you are dealing with wild mushrooms, which absorb dust, dirt and other substances from the environment, boiling the mushrooms before frying is a must! Of course, young mushrooms can be fried without boiling. However, such a procedure will not be superfluous for them either. Additional heat treatment of butter will certainly not spoil their taste.

Cooking features are oily

How long does it take to cook these mushrooms? On low heat for 20 to 30 minutes, and on high heat for 10 to 15 minutes. In any case, the countdown begins only after the water boils. The butter should be filled with plenty of cold, clean water and generously seasoned with rock salt. Cooks do not recommend cooking such products without adding salt. It not only adds a piquant taste to the mushrooms, but also carries out additional disinfection, which will allow you to prepare a dish that is not only very tasty, but also makes it absolutely safe for the health of all members of your family.

Now you know how to process butter before frying in a frying pan, so it’s time to move from theory to practice:

Mushrooms fried in sour cream

Ingredients:

fresh boletus – 0.6 kg;
sunflower oil for frying;
sour cream to taste;
salt and pepper to taste;
onions – 1 pc.;
ground nutmeg to taste.

Cooking process:

Fried boletus will be incredibly tasty and aromatic if you prepare it according to all culinary rules. Any recipe for frying butter must begin with pre-processing the forest product. It is necessary to clear the mushrooms of large debris and peel them, then rinse thoroughly under running water. Cook from the moment of boiling for 15 minutes.
Place a deep frying pan with a thick bottom on the fire and pour vegetable oil into it. When it warms up, you can add pre-washed and chopped onions in the form of cubes. Then you will need to add mushrooms to the soft vegetable. Simmer the mushroom mixture for 10-15 minutes until all excess liquid has disappeared from the cooking surface. If you don't like onions, you can fry butter without it.
Then all that remains is to add a few tablespoons of sour cream with nutmeg and salt to the frying pan. Stir the ingredients so that the spices are evenly distributed, and then let the dish sit under the lid. Butternuts fried with sour cream are delicious not only hot, but also cold. Bon appetit!

Mushrooms fried with onions

Ingredients:

fresh boletus – 1 kg;
butter – 0.05 kg;
onions – 3 pcs.;
salt and spices to taste.

Cooking process:

If you know how to fry butter and onions, you should also know that they need to be thoroughly processed before cooking. Remove large debris and fallen leaves from the surface of the mushrooms, and carefully cut off the dark oily film. Then the prepared boletus must be rinsed several times under running water, placed in a deep pan and filled with fresh water with the addition of a small amount of salt. Cook the mushrooms for 15 minutes from the moment they boil over medium to high heat. Place the finished products in a colander and leave for 20 minutes.
Onions need to be thoroughly peeled, washed and rinsed in cold water. Melt a small amount of butter in a frying pan and then add the onion cubes. It does not need to be fried until cooked, but the vegetable must acquire a soft and translucent structure. Only after this should you add boiled mushrooms to the onions. Fry them together in sour cream and onions for 15 minutes. Then all that remains is to season the dish with salt and spices, cover with a lid for a few minutes and remove from heat. Bon appetit!

Frozen mushrooms with vegetables

Ingredients:

boletus – 1 kg;
eggplants – 0.2 kg;
sweet pepper – 1 pc.;
red onion – 1 pc.;
cabbage – 0.2 kg;
carrots – 1 pc.;
sunflower oil – 0.1 l.;
garlic and salt to taste;
ground pepper – 1 pinch;
parsley - 1 bunch.

Cooking process:

They are most suitable for preparing this dish, since they have already undergone preliminary preparation. All that remains is to defrost them and use them for their intended purpose. Prepare all the necessary vegetables, wash them and, if necessary, remove the skins. You can put the mushrooms in boiling salted water for 5-10 minutes, and then let them drain in a colander.
Chop the cabbage, cut the sweet pepper into thin slices, turn the carrots into medium-sized cubes, remove the hard skin from the eggplant and chop the onion. First, heat a large amount of sunflower oil in a frying pan, add mushrooms to it and brown them. As soon as the products are free of excess liquid, you can add prepared vegetables to them. The ingredients must be stirred regularly.

At the end of frying, add salt and spices to the mushrooms and vegetables, stir the future delicacy again, cover with a lid, turn the heat to low and simmer until done. After this, all that remains is to sprinkle the dish with chopped herbs and chopped garlic. You can fry frozen boletus for dinner or for a holiday feast. This dish will please all your guests. Bon appetit!