Lubricants, so beloved by many, are a valuable source of protein and many beneficial micronutrients. Like many other forest mushrooms, they are quite simple to prepare. They can be served not only to the table immediately after collection, but also prepared for future use. Tired of old recipes? Consider a couple of new ones. But the classics are worth mentioning, because many do not know how to cook butter.

Preparation for cooking

Forest mushrooms - this is not champignons from the supermarket that you can eat almost raw. Here, special preparation is required. Before cooking oil, they must be thoroughly cleaned, washed and boiled. The boiling time should be at least half an hour. And no mushroom soups! Pour the first broth into the trash - it is completely unsuitable for food.

Fried butter

What to do next? Let's start with the classics. Yes, almost everyone starts with it already - rarely anyone can resist the temptation to immediately fry potatoes with mushrooms, right on that very evening, even despite the tiredness of walking in the forest for a long time.

Discard the boiled mushrooms on a sieve, rinse, let the moisture drain. It is perfectly acceptable to stew together chopped potatoes, and onions, and mushrooms. But if you really want fried potatoes, and not stewed potatoes, it is better to cook all the ingredients separately from each other, and "introduce" only at the very end of cooking. The proportions of the products here are completely arbitrary and depend only on the number of mushrooms. The more of them, the better, it is clear to everyone. But even a very small handful of "forest beef" (that is what our ancestors called these forest gifts) will turn an ordinary everyday dinner into a real holiday. You should not overdo it with spices. Fragrant oils are quite self-sufficient, and a few peas and a couple of bay leaves are enough to emphasize their taste.

  with spices

Why not cook everyone’s favorite pickling recipes (in any case, most of them) are perfect for harvesting for the winter. Product proportions are as follows:

• oil - 3 kg;
• salt - 2.5 tbsp. l .;
• sugar - 2 tsp;
• vegetable oil, can be refined - 1 tbsp. l .;
• vinegar 9% - 80 ml;
• bay leaf - 5 pcs.;
• allspice peas - 7 amount

If desired, a few cloves and a very small pinch of ground nutmeg can be added to the recipe.

To prepare the marinade, boil the boiled mushrooms with clean water, so that it only covers, add all the ingredients, put on fire. Before pickling the butter, do not forget about the jars. We lay out the boiled mushrooms and immediately roll them.

Dried butter

Many housewives prefer to harvest oil for the winter with the help of drying. This method is simple, reliable, and the result is simply wonderful!

How to cook butter for drying? Yes, it’s very simple - wash and chop. And then hang on a string and leave in a draft. Drying time depends on temperature, size of pieces, air flow. Usually 10-14 days are enough. After the oils become dry, they must be removed from the threads and put away, for example, in clean cans (dry!) \u200b\u200bOr cotton bags.

Before cooking, such mushrooms must first be boiled!

Mushroom Soup

Those who think about how to cook butter in the winter, first of all remember the soup. Ice cream is also suitable for him, and And of course, this delicious dish is also boiled in the harvest season.

Mushroom puree soups made from boiled vegetables, grated by a blender are very common. As a rule, in the first dish put chopped into small pieces of butter. Soup recipes involve pre-boiling mushrooms.

For cooking, take about 0.5 kg of potatoes, a couple of onions, a small carrot, 2 glasses of cream and boiled mushrooms. Boil the vegetables until cooked, grind to a puree state, add the butter and cream, boil. That's all! If desired, you can add greens to such a soup.

Caviar

Lean hostesses can come in handy and this one can be added to sauces and gravy, seasoned with porridge, used to make pizza, pancakes and pies, and just spread on bread and serve with garnish.

To prepare snacks, boiled mushrooms are added with carrots, fresh garlic and spices. All ingredients are slightly stewed. Grind them best with a grinder with a large mesh.

If you like mushrooms, then you have probably tried many of their species. Quite unusual and specific oil. But from them you can cook a lot of delicious dishes.

Composition

The composition of the oils contains many useful substances: fiber, proteins, carbohydrates, amino acids, potassium, iron, phosphorus, zinc, manganese, vitamins of group B, as well as PP, A and C.

Benefit

Useful properties of oil:

• Mushrooms are a plant source of proteins necessary for the normal functioning of muscles, as well as being the building material of many body tissues. Moreover, such components are absorbed almost completely.
• Oils contain a large number of B vitamins, which, firstly, take part in many metabolic processes, and secondly, normalize the functioning of the nervous system.
• These mushrooms are able to normalize hemoglobin levels and even improve blood composition.
• Oil cans are good for digestion.
• Losing weight should also eat butter, because in 100 grams of such mushrooms there are only about 20 calories. In addition, they accelerate the metabolism.
• These mushrooms are useful for the cardiovascular system, as they help strengthen the heart muscle and blood vessel walls.
• It is worth noting pronounced antioxidant properties that can neutralize the effects of free radicals and thereby prevent the development of cancer and slow down tissue aging.

There are some contraindications. So, do not give butter to children under 7-8 years old. Caution should also be exercised in certain diseases of the digestive tract. And mushrooms collected near factories or roads can cause poisoning.

How to choose an oil?

To make the dish delicious, you need to choose high-quality mushrooms. When buying, pay attention to the following points:

• The size of the mushrooms. It is better to choose medium-sized oil, as the larger ones are usually old and may contain harmful toxic substances. The diameter of the cap should not exceed 5-6 centimeters.
• Colour. The hat, as a rule, has a light brown or red tint. The area under it and the leg are lighter, beige.
• A sticky substance resembling oily mucus should be present on the cap. This will indicate that the butter is fresh.
• The smell should be mushroom, not putrid.
• There should be no black spots or damage on the surface of the mushrooms.

How to cook?

How to cook butter mushrooms tasty and easy? We offer several interesting and simple recipes.

Recipe number 1

The simplest and most popular option is fried butter. To prepare them you will need:

• 700 g butter;
• onion head;
• 2 tablespoons of butter (or vegetable);
• two cloves of garlic;
• pepper, salt.

Cooking:

1. Onions must be peeled and chopped or cut into rings or half rings. Peel and chop the garlic, for example, chop with a knife. Wash the butterflies, clean, and then cut in any way (plates, straws, cubes).
2. Heat the oil and fry the garlic and onions in a pan until the latter becomes transparent.
3. Add mushrooms, fry all ingredients for about 15 minutes to make them soft.
4. Add pepper and salt, after a couple of minutes remove the pan from the stove.

Recipe number 2

Appetizing get marinated butter. You need:

• 1 kilogram of oil;
• 500 ml of water;
• two teaspoons of salt;
• 1.5 tbsp. tablespoons of granulated sugar;
• 1.5 teaspoons of vinegar (essence);
• three or four cloves of garlic;
• three peas of cloves and black pepper.

Process description:

1. Lubricants should be thoroughly washed, then cleaned. Cook them for literally ten minutes, move them to a colander to allow excess glass liquid.
2. Now make the marinade. Boil water, add salt, pepper, sugar and cloves to it. Submerge the mushrooms in the mixture and cook for twenty minutes.
3. Add the peeled and minced garlic, as well as the vinegar essence. Remove the container from the heat and either cover the mushrooms for the winter, or let them cool, cool and eat.

Recipe number 3

You can bake butter and potatoes in the oven. List of ingredients:

• 700 grams of butter;
• 700 g of potatoes;
• onion (1 head);
• butter;
• 130 grams of hard cheese;
• 70 ml of mayonnaise;
• half a glass of water;
• dill;
• salt.

Step-by-step instruction:

1. Peel and chop the onion, cut the butter after washing, peel the potatoes and chop them into cubes or straws.
2. Melt the butter completely in a frying pan, fry the potatoes, onions and mushrooms until light brown, salt everything.
3. Take a ceramic mold, grease the bottom and walls with oil and lay the potatoes, with onions and oils, sprinkle the ingredients with chopped dill.
4. Mix mayonnaise and water, salt the mixture a little and pour it into the mold.
5. Grate the cheese, sprinkle the remaining ingredients.
6. Bake the dish at 170-180 degrees for about half an hour.

Recipe number 4

Try stewing the butter and sour cream. Here's what you need:

• 700-800 grams of fresh butter;
• carrot;
• 1 onion;
• two cloves of garlic;
• 200 ml of sour cream;
• dill greens;
• butter for frying;
• pepper and salt.

Cooking:

1. Peel the onion, cut into small cubes or half rings. Wash carrots thoroughly, grate on medium or large grater (you can just chop finely). Oil must be thoroughly washed, remove mucus. Next, cut them in any way.
2. In a pan with high walls and a sufficiently thick bottom, heat the oil. Fry onions and carrots for two to three minutes. Next, add the mushrooms, fry everything for five to eight minutes. Add the garlic and cook all the ingredients for about a minute.
3. Next, pour sour cream into the pan, cover it with a lid, simmer the dish for twenty minutes.
4. At the end, add chopped dill, pepper, salt. All interfere.
5. After a minute or two, turn off the fire.

• To eliminate the oiliness characteristic of such mushrooms, you just need to remove the film from the hats, it is on it that the mucus is concentrated. For cleaning, you can use the usual small knife.
• To better separate the film, you can dry the mushrooms a little in the sun.
• To prevent the oils from being rubbery after frying, you can add more oil or another liquid ingredient, such as sour cream. In addition, do not wait for the complete evaporation of moisture, it should remain.
• How to understand that butter is ready? Fried will noticeably decrease in size and become softer. When boiling, they should be immersed in boiling water, and not float on the surface.

Let the butterman take pride of place on your table!

The kingdom of mushrooms is diverse: from edible and tasty to poisonous, life-threatening. Edible mushrooms, when cooked properly, are good for humans. Oiler requires special attention. It is necessary to cook the oil, observing the technology and adhering to the basic rules. Then dishes from them will not leave indifferent any member of the family.

Appearance and properties

The name of the mushroom fully justifies itself: the hat is slippery, has a hemispherical shape with a small tubercle in the middle. The hat is pale brown in color, the flesh of the mushroom with a yellow tinge. Under the hat you can see the remnants of the bouncer in the form of a ring.

The leg has an even shape, resembles a cylinder. Height is up to 12 cm, diameter - no more than 4 cm. The upper part of the leg is most often lighter than the lower.

The composition of the fungus includes vitamins and amino acids necessary for the human body, which are easily absorbed by the body. Doctors recommend using it for gout and headache. During the period of catarrhal diseases, the oiler strengthens the immune system. The protein in the composition of the fungus is similar in composition to the protein of meat, so it can perfectly replace it in fasting.

But you can’t abuse mushrooms. They contain a large amount of chitin. This substance is practically not absorbed by the human body and can lead to an upset gastrointestinal tract. For this reason, they are contraindicated in children under seven years of age. Mushrooms should not be used for ulcers, gastritis and other inflammatory processes of the gastrointestinal tract.

Recipes from mushrooms: what can be prepared from mushrooms

  It is necessary to cook the oil immediately after assembly, you should not lose time, since the product quickly deteriorates. Freshly picked oil must be cleaned of forest debris, insects and peeled off the hat. Some chefs advise soaking the mushrooms in water for 4 hours. But you can do only cooking. Heat treatment is required before any type of cooking - at least 20 minutes.

You need to cook young, but not overripe mushrooms. Large specimens must be cut.

Cooking butter is a simple process. The most common dish in cooking takes about 40 minutes. The finished product can be consumed separately or with a vegetable side dish. Buttercats go well with pasta and cereals. Ingredients:

• Butter - 2 kg.
• Onions - 2 pieces.
• Vegetable oil - approximately 40 g.
• Salt and spices to taste.
• Fresh dill and parsley.

Peel and boil the mushrooms in salted water for 15 minutes. After cooking, put on a sieve, rinse, excess liquid should drain. Cut onions in half rings and fry in vegetable oil until golden brown. Add mushrooms, over medium heat, stirring slowly, fry with open lid for 15 minutes. Close the lid and simmer until ready for another 10 minutes. Add salt and spices to taste.

Garnish with finely chopped greens before serving. For taste, you can add sour cream.

You can cook the oil immediately with vegetables. The dish is perfect for lunch. Essential Ingredients:

Recipes fried mushrooms

Finely chop the onion and fry for 10 minutes with butter. Cut potatoes and eggplant into large slices and add to the onion. Fry vegetables on high heat for 7 minutes. Put boiled mushrooms in a pan, mix, reduce heat and close the lid. Simmer the mixture for about 20 minutes until the vegetables are ready, stirring occasionally. At the end of cooking, add finely chopped garlic, salt, spices and herbs.

During stewing, 60 g of sour cream can be added to the dish. It will give the finished product a sweetish aftertaste. Butter can be baked with vegetables in the oven, for this you need to mix all the ingredients, season with sour cream and put in the oven for an hour, at a temperature of 180 degrees.

In winter, mushroom flavor resembles summer. You can cook butter mushrooms for the winter by simply pickling them. The recipes are varied, for the simplest you will need:

  Rinse thoroughly in several waters and remove debris from the mushrooms. Boil them in salted water for 10 minutes. Add 3 drops of vinegar to the water. Pour the first water. Re-cook for 20 minutes with the addition of salt, sugar and spices. Then put the mushrooms in jars and pour the marinade. Add 1 tablespoon of 9% vinegar. Marinate mushrooms only in a sterilized container, and store in a cool, dark place.

Recipes of mushroom soups from frozen mushrooms in a slow cooker

Oil can be frozen for the winter, for this they need to be washed, boiled and laid out on paper towels. The paper absorbs excess moisture. Freezing is best kept in containers. One container should have 1 serving. It is necessary to set the date of freezing. It is advisable to store frozen mushrooms for no more than one year.

You can freeze fresh butter, in this case, before cooking, they must first be boiled. Fresh mushrooms take up more space, it is inconvenient to store them. You can freeze already fried mushrooms - if necessary, you can simply warm them up.

No less popular are salted mushrooms. Cooking them takes a little more than an hour. Appetizer fits perfectly into the festive table, mushrooms can be added to salads.

Lubricants, the preparation of which is not associated with additional manipulations, are a frequent guest at the holiday tables. And no wonder! Lubricants, recipes for which are given below, are rich in vitamins, amino acids, they contain fiber and carbohydrates, as well as lecithin, which removes "bad" cholesterol. Meat dishes are mainly fried, boiled, stewed mushrooms, as well as dried and canned.

Recipe butter

In order to pickle butter, I use a cold pickling mushroom recipe. To start, the oil must be cleaned from the oily upper skin on the hats. This is best done while the mushrooms are dry. Then wash the oil in a large basin with water. Usually, mushrooms are always washed in this way, then sand and other heavy particles of dirt, conifer needles, etc. will settle at the bottom.

The oils so prepared should be cut and boiled in boiling salted water for 10 minutes. Sometimes I add a few drops of vinegar or citric acid to the tip of a teaspoon in water. Such a simple procedure is needed so that the mushrooms do not darken during cooking.

After 10 minutes, drain the water, and pour the oil over with another portion of boiling water (salted and acidified) and cook another 15 minutes.

At this time, well-washed cans and lids for them put in the oven for sterilization.

While the butter is boiled, and the jars are sterilized, I prepare the marinade.

This year, in order to pickle 5 kg of oil, 1 liter of marinade was enough for me. I cook it like that. For 1 liter of filtered water I take 2 tablespoons of coarse salt without iodine, 3 tablespoons of sugar, 9 peas of black pepper, 3 peas of allspice (large) pepper, 2 bay leaves, a pinch of dried grains of dill, 1 clove, 1 clove of garlic. For the marinade, do not take too many spices, especially cloves or garlic, so that their aroma does not drown out the specific smell of mushrooms.

The marinade should boil for about 5 minutes.

By this time, usually the butter has already been cooked, I put them in jars and pour the marinade. From above I pour 1 tablespoon of 9% vinegar into liter jars or seven hundred and 2 teaspoons into 200 gram jars.

I cover the banks with lids until completely cooled. I do not twist the covers lightly. I store pickled butter in the refrigerator (not for long; somehow they are eaten quickly)!

Enjoy your meal!

Butter Recipes

A coniferous forest full of fallen needles, among which oysters peep with dark sticky hats. Oil painting, not otherwise. These mushrooms, one of the most common in Russia, are easy to harvest, but very difficult to clean. Anyone who has ever tried to deal with oils will understand what is at stake. But when the cleaning process is left behind, it's time to turn the oil into any hearty and healthy dish - on cooking oil  it takes less time than cleaning them. Mushrooms are good in almost any form, they can be fried, cooked, baked, stewed, salted, pickled and even dried for the winter. The most important thing is to remove this thin, sticky film from the cap.

Oil mushrooms are considered one of the earliest mushrooms, so they are so often used in various dishes. Oil grows from the beginning or middle of May and ends in October. The small size of the preparation of which is easy and simple, ideal for pickling - in jars such mushrooms look simply delicious, and their taste exceeds any, even high praise. Although it is possible to dry the oil, it is not recommended. The fact is that this process makes these mushrooms extremely brittle and fragile. Dry butter (cooking is the same as for other mushrooms) literally crumble in your hands. However, this quality is useful if you keep the mushrooms in powder form for the preparation of sauces.

The best way to deal with oils is to fry them in a pan with vegetable oil. At the same time, small mushrooms can not be cleaned from the film. Their larger ones must surely lose their sticky film, for which the oil should first be held for two minutes in boiling water. The film from the hat will come off easier.

There are two more names of butter, less common. This is Shrovetide and Shrovetide. Abroad, these mushrooms are called very poetic: Slippery Jack. If the oil is collected in forests, where it is not entirely in order with the environment, where there is an increased level of radiation, it is best to soak the mushrooms in cold water and change it several times. In order to further protect itself, it is good to boil the oil after soaking in different waters two-three times.

How to pickle butter. pickled butter. recipes butter

Butterdish is one of the most common in Russia and throughout the European part of the continent. They grow from spring almost until late autumn, mainly in pine forests, at the edges and plantings with young trees. In deciduous forests, a rare species of these mushrooms is sometimes found - larch oiler. Oilfans love well-lit sunny edges and glades and usually grow in families, so collecting them is a pleasure. Sometimes, without getting up, you can pick up a full basket of tight young mushrooms. The butterdish got its name for a slippery oily hat, and not only in our country. In England, for example, he is called Slippery Jack. All types of butter are edible and are used in the preparation of salads, soups, main dishes, pies, pastes and casseroles. But these mushrooms in the marinade are especially tasty.

It must be remembered that all mushrooms have the ability to accumulate radiation, and butter in general are at high risk. Therefore, if you picked mushrooms in an unfamiliar place, you must definitely boil them several times before cooking, each time changing the water. This method will help to deactivate radiation.

How to pickle butter

For pickling, young, medium-sized mushrooms are taken. They, unlike large and old ones, are rarely wormy. It is advisable to remove the top film from the oil and cut off the ends of the legs, rinse several times in cold water. Then boil in a large amount of water for 10 minutes and lay on a sieve or colander.

To prepare the marinade for every kilogram of mushrooms, 1 tablespoon of salt without top, 0.5 teaspoon of sugar, 4-5 bay leaves, 8-10 peas of black pepper and 2-3 cloves are poured into a half liter of water. Boil the marinade for 10 minutes, put the butter in it and keep it on medium heat for another 10 minutes, adding 3 tablespoons of 6% vinegar at the end. We put the mushrooms in sterile jars, fill them with marinade, roll them up and put them in a cool dark place.

The ingredients for the marinade can be changed depending on your taste. The main thing is that its amount in the bank does not exceed 1/5 of the volume of mushrooms.

Here, for example, another way of home canning is oily

Boil 1/3 cup water, 1/3 cup 6% vinegar and 1 tablespoon of salt. Dip the oil in this marinade, removing the foam. As soon as the marinade begins to boil again, remove the pan from the heat and put in it 1 tbsp. sugar, 5 bay leaves, 10 peas of allspice and 10 g of citric acid. When it cools, put the mushrooms in jars, fill with marinade and cover with parchment paper, tied with twine. butter cooked in this way is needed in the refrigerator.

Pickled butter is not only a great appetizer. They go well with fried and boiled potatoes, they can be served with fish, meat or add to various salads.

Try cooking butter with sour cream and meat.

Cut 0.5 kg of beef into layers and beat. Fry a liter jar of pickled butter with two chopped onion heads, add 200 g of sour cream and simmer until thick. Then wrap the stewed mushrooms in meat sheets, dip in beaten eggs and roll in breadcrumbs. Grease a frying pan with vegetable oil, put rolls in it and fry for several minutes over high heat, constantly turning over. After that, reduce the fire and simmer for half an hour under the lid.

It turns out not only nutritious, but also very tasty, mouth-watering and festive dish.

The article was written specifically for the women's website WedGia.com Copying of the article is strictly prohibited!

Recipes from butter, 30 recipes, photo recipes / cook.ru

The butterflies grow on the fringes in large flocks, so collecting them is very nice: you can leave the lawn with a full basket of mushrooms. It is better to choose young, strong small-sized fungi. In this case, the mushrooms are likely to be not wormy and dense. It’s better to clean them immediately after collection, then the sticky peel on the hats can be easily removed, exposing the delicate lemon-colored flesh. If the mushrooms are slightly dried up and the peel is difficult to remove, you can choose 2 options. You can soak the oil in water, then the peel can be easily cleaned, but you can not clean the mushrooms, but use it with the peel. In the second case, the prepared mushrooms will be just darker than the peeled ones. Rich soups are prepared from butter, fried with potatoes, added to pie fillings or porridge.

The mushrooms are oily. how to collect and clean. maslyata is a matter of taste

The mushroom season is in full swing, and this year the mushroom crop is simply amazing. Recently we went for mushrooms, and we were lucky to collect a lot of butter. But picking up mushrooms is a flower, but sorting through, cleaning and processing the collected mushrooms is already a real job. This is especially true for oily fish, unlike most mushrooms, oily oil needs to be cleaned of the film on the hat, and this is a fairly voluminous work when it comes to several buckets of mushrooms. But if you want to taste delicious mushrooms, then you can not do without it. The film on the butter hats becomes tough during cooking, and the mushrooms get a bitter taste, so it is absolutely necessary to free the mushrooms from it. Butterflies have one unpleasant feature, when collecting, and especially when cleaning, they get their hands dirty very much, a black oily coating appears on the hands, which is eaten into the skin and practically does not wash off. Therefore, if you care about manicure, and the prospect of walking with black hands for 2-3 days is not to your liking, then do not forget to wear gloves. And this applies to all types of oils.

If you believe the sources on the Internet, I was lucky to find a grainy oiler, which is usually found in a young pine forest. It was in such a forest that we found our beauties. The hats of these oils are usually light yellow to dark brown in color, although in addition to yellow and brown, I came across mushrooms with a shade closer to beige. The younger the mushroom, the brighter the hat. The leg of the mushroom is white; in older mushrooms, it begins to acquire a brown tint. The bottom of the hat has a spongy structure and a pleasant yellow color, although it can also darken in old mushrooms. The granular one does not have a ring or skirt, although some mushrooms, especially young ones, have a thin film that connects the bottom of the cap with the leg. On the cut oil do not change color. On oils, droplets of liquid can often be found, especially under the cap and on the top of the leg. Oil mushrooms usually grow around a young pine, at a distance of 2 meters from a tree.

After you have collected the mushrooms and came home, it is advisable to start processing them as soon as possible. Mushrooms are very poorly stored, except that they quickly deteriorate, worms are bred very quickly in them. Although, when absolutely necessary, freshly picked mushrooms can be stored in the refrigerator for 10-15 hours. So, the collected mushrooms should not be stored in a basket or bucket, from this they heat up and deteriorate faster. Mushrooms are best spread in an even layer on a piece of cloth or newspaper. It is convenient to clean the oil with a small knife. Near yourself, it is best to put a small container with water in which, if necessary, you can rinse the knife, hands or mushroom. Do not wash or soak the oil before cleaning, otherwise they will become slippery and will not clean well. Lubricants should be cleaned dry, washed if necessary in water. So, we clean the oil, remove the film from the hat, remove the wormy areas, clean the dirt. After that, we soak the mushrooms for 20-30 minutes in clean water, in order to soak the dirt and sand. Rinse mushrooms 2-3 times in salted clean water, change the water after each rinse. After these simple operations, the oil must be boiled as soon as possible.

When I asked how much butter to cook, I still could not find a clear answer. In one cookbook they write 5-8 minutes, in another 10-15 minutes (from the moment of boiling mushrooms), and in some sources on the Internet it is advised to cook 2 times for 40 minutes. I boiled butter in salted water for 20 minutes after boiling, everyone was alive and no one complained of digestive problems. Boiled mushrooms can then be prepared according to any recipe, such a semi-finished product can be pickled, salted, fried, boiled, or can be frozen for the future. We fried ourselves a pan of fragrant mushrooms with sour cream, and the rest were pickled and frozen for the winter.

Ingredients: Mushrooms butter 1 kg. Water 3 liters.

Preparation time: 40 minutes. Cooking time: 20 minutes.

Recipe for cooking oil:

As a child, my brother fed me raw champignons. It turns out that the forum user writes about this, they are actually eaten with cheese. Since then, I really love mushrooms, both eat and pick. And my favorite mushrooms are oily. As I found out a little later, perhaps this is genetic memory. My paternal ancestors lived near the slope, which every year generously endowed them with oils. I was also lucky with this, a 20-minute walk from the house, there are pine forest plantations where these mushrooms grow. And every summer, I go there and pamper my loved ones with mushroom delicacies.

Ingredients for Oily:

pine forest

walk in the woods

vegetable or butter

Butter mushrooms:

Oil mushrooms are mushrooms with hats from yellow to brown, with tubular pores. They grow in pine forests, pine forests, and forest plantations. Mushrooms are not whimsical enough; therefore, they are even grown artificially from this. Lambs "climb out" after the rains, replaced by warm nights. Depending on weather conditions, they can “walk” or all summer. Butterdish, this is a family mushroom. In a real forest, if you find one oiler, you can cut a whole bucket without getting up. The oiler’s hat is oily, hence the name.

Cooking oil:

Before cooking butter, they need to be cleaned from oily skins on hats so that they are easier to clean mushrooms can be dried a little. To do this, scoops are scattered on baking sheets and put in the sun for half an hour, in a shade for up to two hours. After drying, you can proceed to cleaning. But remember, the cleaning must be dry, you do not need to wash the mushrooms. In principle, the skin from the hats can not be removed, and cook with it. In this case, the mushrooms will be slightly bitter.

Boil clean water, add a little salt to it. Peeled mushrooms, cut into pieces, size to your taste. And put in boiling water.

Boil the mushrooms for 5-10 minutes. Then strain. In principle, you can eat mushrooms. But it is rather a semi-finished product for further processing.

Frying oil:

If you want immediately, after cooking, put the butter in a dish. That, I recommend frying butter in butter. So it will be tastier.

Freezing oil:

And if you want to freeze butter. Then after cooking, they need to be fried in vegetable oil. Cool and then decompose into the containers you have. I use plastic mayonnaise cans. And freeze the fried butter in the freezer. Oil fried in vegetable oil is stored in the freezer for a year. For long-term storage, do not use animal fats to fry mushrooms. In this case, the mushrooms are stored no longer than a month.

One of my favorite dishes with butter is fried potatoes with mushrooms.

Enjoy your meal!!!

More recipes:

1 large onion,

1 tbsp flour

2 tbsp sour cream

butter,

pepper, salt to taste.

Cooking:

Gently peel off the mushroom caps, rinse, cut into pieces. Finely chop the onions, fry it in oil, add mushrooms, salt, sprinkle with flour, add sour cream, pepper, turn off the heat and hold for 10 minutes under the lid. Put in a salad bowl, sprinkle with herbs. Serve with boiled or fried potatoes.

Baked butter

Ingredients:

fresh butter,

potatoes,

onion,

Cooking:

Wash, clean, cut the oil on damaged areas. Cut into convenient pieces, small mushrooms can be left whole. Fry the mushrooms in a pan.

Boil potatoes until half cooked, salt. Lay onion rings, potatoes and mushrooms in ceramic pots in layers, add spices and bake in the oven.

Alexey Borodin

Add a comment (0) Take to blog

Recipes of dishes from butter on the site we eat at home!

Ingredients: turkey pulp (thigh) - 650-700 g, bell pepper - 3 pcs, sweet corn (in vacuum packaging) - 1-2 ears, mushrooms (I have champignons) - 5-7 pcs, medium sized onions - 2 pcs, tomato - 5 pcs, garlic - 7 cloves, parsley, dill and basil - 1 bunch, white dry wine - 100 ml, tomato sauce Pomi (Parmalat) - 8-10 tbsp. Milk 3.5% fat. or cream 10% fat. (Parmalat) - 8-10 tbsp., refined olive oil (for frying) - 3 tbsp., meat or vegetable broth - about 1.5-2 tbsp., Italian seasoning (sugar, salt, granular tomato, garlic, starch, basil, onion, black olives, oregano, parsley, chives, dill) - 1 sachet (13 g), Pesto with mushrooms seasoning (33% mushrooms (oily, white, mushrooms, shitake) ), salt, fried onions, dried garlic, dried vegetables (parsnips, carrots, onions), rosemary, parsley, black pepper, thyme) - 5 tsp, freshly ground pepper mixture, salt to taste, grated parmesan for serving (each same lanu) - 1 tbsp. per serving

Mushroom pickers can unerringly recognize a butterdish: even being a little further from it, it is easy to see the shiny hat of a small mushroom. You can use butter in cooking in different ways: salt them, fry or boil the soup.

How to cook butter

Cooking oil should be started with thorough washing and cleaning. At this stage, you need to throw out the bad mushrooms, accidentally caught in a bast basket. Further actions depend on the specific recipes. You can marinate the butter at home entirely, but for frying it is better to cut into several parts.

How to peel mushrooms

Regardless of the dish you are preparing, cleaning the oil is mandatory. Slippery hats with legs must first be washed and dried naturally. Before you clean the oil, if necessary, you can additionally get it wet with a napkin. Next, take a small knife, which will be more convenient to work with, and pick up a thin film covering the mushrooms. It will not be difficult to remove it from a dry oiler. However, it should be borne in mind that it will be easy to remove the skin only from small fungi, in larger specimens it is thinner.

How much to cook

Culinary experts often combine methods of heat treatment in one dish. So, for example, you can cook oil before frying. This decision is due to the desire to completely protect yourself from poisoning, say, a false grease nipple, which even in the photo is very similar to the real one. Delicious mushrooms are boiled until boiling, then they need to be transferred to another container with cold salted water and boiled for another half hour. Add a small amount of citric acid to the pan; it will not allow the mushrooms to darken.

How to pickle

Not only fried mushrooms can be tasty, but also salted. This option is ideal for saving them for the winter, since the New Year's table is rarely dispensed with homemade pickles. Marinade is prepared from those ingredients that the hostess likes, but in most cases it can not do without vinegar, allspice, sugar, salt and garlic. Sometimes pickled butter is flavored with mustard and supplemented with onions. This option is convenient if, after opening the jar, you plan to cook, for example, a salad.

How much to fry

It doesn’t matter whether you boil the mushrooms or not, you also need to pay attention to cooking in a pan. As a rule, frying takes no more than a quarter of an hour, but sometimes the time can be increased. If we are talking about frozen oils, then it will take longer to cook them in a pan. It will take 40 minutes: half of the time, the dish should be covered with a lid, and the second half should be cooked over medium heat without it. Before frying the butter, they can be divided into parts for more convenient eating.

How to freeze for the winter

Home winter preparations - one of the favorite delicacies of Russians. This also applies to frozen oils, the recipe for which is extremely simple. In raw washed form, you can also save the benefits of fungi until winter. It is advisable to immediately peel the skin before freezing, otherwise it will give an unpleasant bitterness. Small specimens can be frozen in their entirety, large ones are best cut. If this option is not to your liking, you can pre-boil the butter. In this case, you can put them in the refrigerator only after complete cooling.

Butter recipes

Washed and peeled mushrooms, regardless of whether you froze them or brought fresh from the forest, you can already cook. Dishes from butter will turn out equally tasty if you fry them, bake in the oven or stew in a slow cooker. Before you cook something, it is not necessary to check the contents of the refrigerator, you can come up with a delicious dish of the available products. For fried mushrooms, only vegetable oil is useful, and to pickle the butter, simple spices are enough.

Soup

Mushroom cream soups with crunchy croutons abound in the menu of most gourmet restaurants. The consistency of such dishes is very pleasant, and the added cream gives a delicate taste. However, butter soup is not required to have a creamy texture in order to induce appetite and desire to try it again. It may contain pieces or even whole specimens of small size.

Ingredients:

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

Cooking method:

1. The key element is oil - how to cook them is described above: you must wash, clean and boil in salted water.
2. Cut the butter into pieces, separating the hat from the legs, fry in oil.
3. Cut vegetables in a way that pleases you. Boil water and send them to boil.
4. Salt the vegetable stock, add seasoning. He needs to cook for 25 minutes from the moment of boiling.
5. After a quarter of an hour, shift the oil and cook for another 5 minutes.
6. Put sour cream, stir. After 5 minutes, turn off the soup, let stand under the lid. Garnish with greens before serving.

Fried with potatoes

Fried butter will make potato a great company, diluting its taste. Additionally, you can flavor the dish with a spoon of sour cream or any creamy sauce.

Ingredients:

• mushrooms - 500 g;
• potatoes - 1 kg;
• onions - 2 pcs.;
• salt;
• pepper;
• vegetable oil.

Cooking method:

1. Sort the oil by removing debris and damaged items. Peel off the cap to avoid a bitter taste. Rinse several times and cut into medium slices.
2. Chopped peeled onions in small strips so that a lot of juice does not come out.
3. Pour the oil into a medium-sized skillet, wait for it to heat. Put mushroom slices and chopped onion, salt. Cooking should take about a quarter of an hour to the golden hue of onion strips.
4. Simultaneously with the process of frying the ingredients, cut the potatoes into small cubes.
5. Transfer the onion-mushroom mixture to another container, and send the potatoes to the pan. Salt.
6. After cooking the potato cubes, put the mushroom mass with onions back, mix. Sprinkle with pepper, then darken under the lid for several minutes.

Winter pickling recipe

It's hard to imagine a Christmas feast without pickled cucumbers and mushrooms. The recipe for pickled butter for the winter without sterilization is very simple, and the pleasure of eating the finished product is great. You can prepare a marinade in several ways and put those ingredients that you like. For sharper workpieces use mustard and garlic.

Ingredients:

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

Cooking method:

1. Remove the film from the mushroom caps, remove any trash. Wash each grease fitting very thoroughly, before they can be soaked in water so that the dirt leaves.
2. Make mushroom preparations by cutting each copy into pieces.
3. Put the slices in salted boiling water for a quarter of an hour, remembering to remove the foam. Throw it in a colander.
4. Put a pot of water on the fire, add sugar, salt, bay leaf and pepper. Boil it.
5. Remove water from the heat and pour in vinegar.
6. In a clean, sterilized jar, put the mushrooms, pour the oil on top of the marinade. Roll under the covers.

Fried mushrooms for the winter

Not every housewife is pleased with the idea that frozen raw mushrooms in winter will have to be cooked additionally. For these cases, there is a way out - you can fry them immediately after cleaning, and then decompose them into prepared containers. You need to store them in the refrigerator under plastic covers. Before you close the fried mushrooms, you will need to sterilize and dry the jars.

Ingredients:

• mushrooms;
• vegetable oil.

Cooking method:

1. Gifts of the forest with an oily hat should be well cleaned, eliminating the unnecessary film that gives bitterness. Next, they need to be washed well.
2. Cut each large oiler into slices, small - divide in half. If you do not eat legs, then cut them off, leaving only the hats.
3. In a deep frying pan, warm the vegetable oil, put the mushroom pieces there. Cover the pan and cook for 50 minutes, stirring occasionally.
4. Remove the cover. Cook until the mushroom juice has completely evaporated.
5. Sterilize the jars and dry them, not allowing to cool very much. Put the fried mushroom mixture, leaving a centimeter on top. Pour out the hot oil.
6. Cork jars with plastic lids or, if you plan to store them outside the refrigerator, sterilize the workpieces.

Salted

Before preparing the gifts of the forest, they are carefully sorted. At this stage, randomly caught worms that are eaten by animals or broken are thrown away. The size here is also important: large mushrooms are more convenient to cook, while small ones will go to the pickle entirely. Look in jars and on the table, they will be more aesthetic. The recipe for salting butter is similar to pickling, but there are differences.

Ingredients:

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

Cooking method:

1. Cook the pre-washed and cleaned oils.
2. Pour a little salt on the bottom of the enameled container, put some of the mushrooms.
3. Chop the garlic finely, put in the same bowl with the next layer. This is followed by dill, pepper, lavrushka and salt again. Layers are repeated until the products run out.
4. Cover the resulting mass with a flat dish or a lid, put something heavy on top. After a day, juice should stand out.
5. After a day, put the prepared mushroom mass in clean jars, pour the brine.
6. When stored in the refrigerator under the covers, the dish can be tasted after 2 weeks.

Chicken Salad

In mushroom dishes, champignons are more common than others: cooking them is simpler and accessible all year round. Recipes with oils are less common, which does not detract from their taste and benefits. Due to their small size, they can not be divided into parts, but used as a whole. One of the hearty and delicious dishes is a salad with oils and chicken. The balanced composition of mushrooms is in good harmony with protein-rich chicken.

Ingredients:

• canned oil - 200 g;
• chicken breast fillet - 400 g;
• egg - 4 pcs.;
• onion - 1 pc.;
• mayonnaise - 100 g;

Cooking method:

1. Cook the whole chicken breast fillet in slightly salt water.
2. Chop the onion as small as possible.
3. Boiled eggs need to be cut into medium pieces.
4. The mushroom mass must be separated from the marinade, strain with a colander. If the mushrooms are small, then cutting them is optional.
5. Cut the chicken breast into pieces or separate the fibers by hand. Lay on the bottom of the salad bowl. Lubricate with mayonnaise.
6. Next comes the onion-mushroom layer. Finally, lay the eggs and brush with mayonnaise. If desired, this sequence of layers can be repeated twice.

Video