Lovers of autumn forest gifts with special awe relate to porcini mushrooms, but the oysters are not less impressive in taste. Dishes from them are tender, spicy and fragrant. If you still know how to cook butter and potatoes, our article will certainly help you deal with all the subtleties of this process. Following the step-by-step instructions of experienced mushroom pickers and culinary specialists, you can quickly and effortlessly prepare a dish that will appeal to all your household!

Ingredients:

• potatoes - 10 pcs.;
• fresh oil - 0.5 kg .;
• onions - 1 pc.;
• garlic - a few cloves;
• salt and pepper to taste;
• sunflower oil for frying.

Cooking process:

1. To properly prepare the mushrooms for this dish, they must first be carefully processed. It is better to clean the butterflies before washing from slippery skins on the hat. If you wet such products first, pre-processing will take you much more time and effort. Cut off all excess parts, and then rinse the oil under cold water and pat dry with paper towels.
2. Cooking these mushrooms before frying is not necessary at all, but many housewives do this to protect themselves and their relatives from food poisoning. If you decide that you need such a procedure, pour clean oily oils with cold water, bring the broth to a boil, turn the heat to a minimum and cook for 10 minutes. Then they must be given the opportunity to drain. You can also go directly from the first to the third point.
3. Heat a little sunflower oil in a pan, and then put the prepared mushrooms on it. It is necessary to fry the oil until the juice has completely evaporated from them. Onions should be peeled, cut with a sharp knife into thin half rings or small cubes, and then fry in a pan with mushrooms.
4. While the mushroom mixture will be fried, you can do the preliminary preparation of potatoes. Vegetables must be freed from the skin and washed, and then cut into medium-sized cubes. You can also turn potatoes into straws. Now you can add it to the mushrooms with onions. Increase the heat and stir the food so that the potatoes are slightly browned. Then it remains to salt the dish and cover the butter and potatoes with a lid. Stew until tender.
5. If you want to give the mushroom delicacy a more pronounced taste, be sure to add thin slices of garlic to the pan at the end of cooking. Gently mix food and serve hot. Bon Appetit!

Newfangled option: in a slow cooker

Ingredients:

• fresh oil - 0.15 kg .;
• potatoes - 0.5 kg .;
• onion - 1 pc.;
• dill greens and salt to taste;
• olive oil for frying.

Cooking process:

1. Want to cook a dish with oils in a slow cooker? Then first you have to thoroughly clean them, release them from the skin and wash. It is also necessary to ensure that the mushrooms do not absorb excess moisture. That is why immediately after washing, throw them in a colander or shift them on a towel to dry thoroughly.
2. Potatoes need to be peeled, cut into large pieces or cubes. Rinse them with cold water and dry them slightly too. If this is not done, a pleasant golden crust does not form on the potato wedges, but on taste qualities  This will not affect the product. Peel the onions and rinse with a bunch of dill. Using a sharp knife, turn the onion into small cubes, and gently chop the dill.
3. Turn on the slow cooker and select a cooking mode. Pour the bottom of the bowl with olive oil, wait until it is warmed up, and then transfer the butter and onions there. Cook foods should be until the onions are soft and the excess mushroom liquid evaporates. Now you can add the potato slices, salt and pepper to the bowl. Stir the ingredients and put the kitchen appliances in baking mode. Set the cooking time in the multicooker - 45 minutes.
4. When ten minutes are left until the end of cooking, you will have to open the lid to sprinkle the dish with dill on top. Stewed potatoes with oils in a slow cooker is ready! It is best to serve such a treat with a salad of fresh vegetables. Bon Appetit!

Classic: in the oven

Ingredients:

• forest oil - 0.5 kg.;
• potatoes - 1 kg .;
• onions - 3 pcs.;
• salt and pepper to taste;
• sunflower oil for frying.

Cooking process:

1. The stewed potatoes with oils have a pleasant taste, but the cooking option in the oven will always be superior to its competitors. To get started, free the mushrooms from large debris and slippery skins. Rinse foods in several steps to thoroughly wash forest debris and dirt. Medium-sized butterflies can be left unchanged, but large units are best cut.
2. Put the prepared mushrooms in a dry frying pan, add a little to them vegetable oiland then cook until the liquid evaporates. The larger and wider your pan is, the better. The fact is that butter should not crowd, because we do not need them to boil in their own juice. Fry the mushrooms until golden brown.
3. Now you can peel the onion, wash it and cut into cubes or thin half rings of your choice. When there is no mushroom juice on the frying surface, you can add a little sunflower oil to it and pour onion. The mushroom mixture must be fried until the onions become rosy.
4. Potatoes need to be peeled, rinsed, dried and cut into thin slices. For this case, soft varieties of potatoes are most suitable. Prepare the baking dish, greasing it with vegetable oil, and then put the potatoes and fried mushrooms there. It is necessary to add salt to taste and favorite spices, and then mix everything thoroughly and put the form with the ingredients in a preheated oven to 180 degrees. A potato with butter in the oven will be ready in 40 minutes. Serve with chopped herbs!

Fry with sour cream

Ingredients:

• potatoes - 6 pcs.;
• oil - 0.4 kg .;
• sour cream - 0.05 l .;
• onions - 1 pc.;
• garlic - a few cloves;
• sunflower oil for frying;
• greens - 1 bunch;
• salt to taste.

Cooking process:

1. Free the oily hats from the skin before the mushrooms get under water. So you will greatly simplify and speed up the pre-processing of the product. Then the oil will need to be thoroughly washed under running water and sent to boil in salted brine for 20 minutes. Throw the prepared mushrooms into a colander and leave them in this form until the water drains completely.
2. Fried potatoes with oils will certainly become one of your favorite dishes, especially if you cook it with sour cream. While the mushrooms drain, you can peel the potatoes and onions. It is best to turn a potato into a large straw, and cut the onion into thin half rings. Do not forget about garlic.
3. In a separate frying pan, heat a small amount of vegetable oil and place slices of garlic with chopped onion in it. When the vegetables are browned, it will be possible to pour boiled oil into them, which also needs to be brought to a golden hue. At the end of frying, add a few tablespoons of fat sour cream or cream to the pan. Mushrooms will acquire extraordinary softness and tenderness.

When the sour cream has completely melted and mixed evenly with the oils, you can add potatoes to them. Mix the ingredients well, salt and fry until cooked under the lid. Fried butterfish with potatoes and sour cream will be ready in about 20 minutes. Bon Appetit!

With the advent of autumn, it is time to harvest a mushroom crop, pleasing with its abundance and diversity of each mushroom picker hunting for an appetizing fruit. If the autumn season has pleased you with delicious prey in the form of a basket of butter, do not miss the chance to make a classic dish of them - butter and potatoes.

Recipe butter with potatoes

Ingredients:

• oil - 500 g;
• potatoes - 1 kg;
• onions - 2-3 pcs.;
• vegetable oil - for frying;
• salt, pepper - to taste.

Cooking

Before you fry the butter and potatoes, the mushrooms themselves should be cleaned of sticky peels on the hat and all kinds of dirt. After, the mushrooms should be washed to clean water and cut into slices of medium thickness. Next, in a frying pan, it is necessary to heat the vegetable oil and fry the mushroom pieces on it until golden brown, together with onion rings. The main thing at this stage is to choose a large enough pan so that the mushrooms are not stewed in their own juice, but fried in oil. After 15-20 minutes, when the mushrooms and onions acquire a golden hue, they can be removed from the heat.

Cut peeled potatoes into small cubes and also fry them in warmed vegetable oil. As soon as the tubers are almost completely ready, mix them with mushrooms. We leave the finished dish for a couple of minutes under the lid so that the potatoes are saturated with mushroom aromas, after which you can serve food to the table.

Butter with potatoes can also be made in a slow cooker. To do this, first fry the mushrooms in the "Frying" or "Baking" mode, then add the onions, potatoes and continue cooking for another 10-15 minutes in the same mode.

How to cook butter and potatoes in the oven?

From butter and you can cook a hearty and mouth-watering dish - potato-mushroom casserole under a cheese crust. It turns out a quick and very easy to prepare dish.

Ingredients:

• potatoes - 1 kg;
• salt - 1 teaspoon;
• onions - 1 pc.;
• oil - 350 g;
• butter - 3 tbsp. spoons;
• sour cream - 1/2 tbsp .;
• cream - 1/4 tbsp .;
• black pepper - 1/4 teaspoon;
• grated parmesan - 1/4 tbsp.

Cooking

Wash the potatoes and boil, do not forget to salt the water in the middle of cooking. puree by adding 2 tablespoons of oil. To taste, add mashed potatoes with salt and pepper, you can add a pinch of nutmeg.

In a frying pan, fry peeled and chopped butter with pieces of onion until golden brown. Pour the mushrooms with a mixture of cream and sour cream, then add them in mashed potatoes. We spread the mashed potatoes with mushrooms in a greased form, sprinkle with grated cheese and bake in an oven preheated to 200 degrees for 20-25 minutes. Ready potatoes with mushrooms, oils should be covered with a delicious golden brown crust.

Sautéed potato stew with potatoes

Ingredients:

Cooking

Peel the butter, thoroughly rinse and cut. In a pan, heat the vegetable oil and fry the mushrooms with onions on it until fully cooked. In another pan, also heat the oil and fry the potato slices on it until half ready. Add flour to the pan with mushrooms and fry everything for a minute. To taste, season mushrooms and semi-prepared potatoes with salt and pepper. Mix the potatoes with oils, and then pour the cream and sour cream sauce. Stew until thickened sour cream sauce and potatoes ready.

Serve the stewed potatoes with mushrooms immediately after cooking, sprinkling the finished dish with herbs.

Oil in its taste and nutritional value are one of the leaders among mushrooms. There are many recipes with these useful mushrooms, they can be prepared separately or with other ingredients - meat, vegetables, herbs. And the combination of butter and potatoes has long been a classic and one of the most popular among mushroom lovers.

Even avid meat-eaters will not refuse to taste fragrant fried potatoes with rosy mushrooms, because this combination is very hearty in itself, and potato and mushroom dishes may well become not only a side dish, but also an independent dish. To cook butter and potatoes, you do not need to be a professional chef.

Product Preparation

Mushrooms got their name for a shiny oily surface, which is not so easy to clean from dust, sand, dry leaves and twigs. In order to completely rid the oil from dirt, you need to remove a film from them, which can give an unpleasant aftertaste and sticks in the pan when frying.

Consider the preparation process in more detail:

• sort out the mushrooms, get rid of worms and rotten specimens, wash and dry;
• use a knife to remove a thin film from the surface;
• rinse in the basin, changing the water several times;
• before cooking any dish, it is imperative to boil the butter so that all harmful substances go into the water;
• pour mushrooms with cold water and bring to a boil, drain and pour the water with slightly salted water and a few drops of lemon juice, in which the mushrooms will cook for 30 minutes.

What to cook

Lard with potatoes is not only fried in a pan, they can also be stewed in sour cream, baked in the oven, used for cooking with a slow cooker and air grill. All recipes are simple and affordable ingredients. Let us dwell on the most popular and delicious dishes of these two products.

Fried butter with potatoes

It would seem that it could be easier than fried potatoes? Indeed, this dish has gained such huge popularity not only due to its taste, but also because of its ease of preparation. But everywhere has its own nuances.

You can fry potatoes with mushrooms in different pans or in one, in butter or vegetable oil, pork fat, without additional ingredients or with the addition of onions, garlic, carrots and other vegetables. Mushrooms are pre-boiled or immediately sent to the pan.

To prepare potatoes with oils according to the simplest recipe, you will need the following ingredients:

• 0.5 kg of potatoes;
• 350 grams of butter;
• 1 onion head;
• roasting oil (butter, vegetable or both in equal proportions);
• spices to taste.

Sequencing:

1. Prepare the mushrooms - rinse, dry well, remove the film from the caps, rinse again and leave to dry completely.
2. Boil in salted water for 20-30 minutes, you can immediately start frying, but it is better to spend a little time, let all the harmful substances go into the water.
3. Cut boiled and dried butter into medium sized pieces; if the mushrooms are tiny, leave them whole, so it’s tastier and more palatable.
4. Heat the oil in a pan and throw mushrooms into it, fry until moisture evaporates.
5. Grind onions, in half rings or cubes, and add to the oils, fry for another 5 minutes.
6. In a separate frying pan, fry potatoes cut into oblong slices until cooked.
7. Combine potatoes with oils and warm for 3-4 minutes.

In a slow cooker

You can fry the oil not only in the pan, but also in the slow cooker. First, pre-boiled and chopped mushrooms are fried in vegetable oil in the "Frying" mode, then onions with thinly chopped potatoes are added and cooked for 12-15 minutes. You can also use the "Baking" mode.

Also in the slow cooker you can stew mushrooms with potatoes and sour cream, using the appropriate mode.

In the oven

Amazing casseroles under a golden cheese crust, stewed mushroom dishes in pots and roasts are prepared in an oven from potatoes and butter. All recipes are easy to prepare and do not require a permanent presence in the kitchen. Such dishes are suitable not only for a family feast, but also for ceremonial serving on the festive table.

Potato and mushroom casserole

You will need:

• 1 kilogram of potatoes;
• 400 grams of butter;
• 1 onion head;
• 100 ml sour cream;
• 50 ml cream;
• 30 grams of butter;
• a quarter cup of grated parmesan (can be replaced with any hard cheese, such as Dutch);
• spice.

Cooking:

1. Boil the potatoes until cooked and mash with the addition of 20 grams of butter.
2. Peel the oil and boil for 20 minutes, drain the water, dry the mushrooms and fry in the remaining oil until golden brown.
3. Add a mixture of sour cream and cream to the mushrooms, mix and combine with mashed potatoes.
4. Put the resulting potato-mushroom mass in a form that was previously greased with oil, sprinkle with parmesan.
5. Bake 25 minutes to a delicious crust, temperature 200 degrees.

Quenching

Another useful way to cook potatoes with oils. You can stew them on the stove or in the oven, in any case, add sour cream to the dish, and the mushrooms are pre-boiled and then fried silently.

They stew the dishes in a pan under the lid, in the oven they cook in pots, also tightly covered with a lid. In addition, absolutely any vegetables, greens, meat, tomato paste or sauce can be added to stews.

Masnuts stewed in sour cream with potatoes

Ingredients:

• 600 grams of butter;
• 1 kilogram of potatoes;
• 2 onion heads;
• 200 grams of sour cream;
• 1 glass of cream;
• 1.5 tablespoons of flour;
• roasting oil, spices.

Cooking:

1. Peel the oil from the films, rinse and boil for 20 minutes.
2. Finely chop the onion, fry with mushrooms in oil until tender.
3. Fry the potatoes in a separate frying pan until half ready.
4. Send flour to the mushrooms and fry for 1 minute.
5. Combine the mushrooms and potatoes, season with spices and pour in a mixture of sour cream and cream.
6. Simmer over low heat until the sauce thickens.

Secrets and tricks of cooking

Oil mushrooms are very useful mushrooms, which, if properly prepared, will bring great benefits to the body. But you need to know some rules for handling these forest inhabitants:

• The oil has a very slippery hat, which is difficult to clean from sand and dust, so be sure to remove the skin from the hat. It is easier to do if the mushrooms are dry; pre-washed mushrooms should be air dried and blotted with a paper towel.
• Mushrooms stain the skin in a dark color, so when processing you need to wear gloves or after cleaning, treat the skin with lemon juice.
• Lubricants absorb harmful substances and toxins. Therefore, in no case should they be collected near freeways, chemical plants and other ecologically “dirty” places, and before cooking any dishes it is better to boil them in two waters. Drain the first water after boiling and cook a second time for 20-25 minutes.
• For dishes of potatoes and butter you do not need to use a large number of spices, enough salt and pepper, for stewed in sour cream or cream, you also use nutmeg.
• So that the chopped potato does not darken, waiting for its turn, it is poured with cold water.
• In the process of frying potatoes, there are many splashes of fat, so that this does not happen, potato wedges need to be thoroughly dried before being sent to hot oil, and pour a little salt into the oil itself, which will absorb excess moisture.

Many delicious dishes can be prepared from butter. But they will turn out especially tasty if they are fried with potatoes. So, we bring to your attention various recipes.

A simple recipe for frying butter and potatoes

Ingredients:

• oil - 1 kg;
• potatoes - 2 kg;
• tsibul - 4 pieces;
• salt, pepper - to taste.

Cooking Technology:

• We take hats of fresh mushrooms and remove garbage from them, and also remove the sticky skin, then rinse. Next, you need to cut large mushrooms not into large pieces, and medium mushrooms are cut into two parts.
• Cut the peeled onions.
• On a frying pan preheated with oil, put the tsibula and mushrooms, salt and fry until the onion gets a yellowish tint. It takes no more than fifteen minutes.
• At this time, peel the potatoes and cut them into thick pieces. We remove from the pan frying oil with onions and put the potatoes. When it is almost ready, salt it, then add the mushrooms with onions, mix well and fry it all until done.

Fried butter with sour cream

If you want to diversify the previous dish, then this can be done with sour cream.

Ingredients:

• mushrooms - 1.2 kg;
• potatoes - 2 kg;
• tsibul - 2 pieces;
• carrot - 2 pieces;
• sour cream - 400 ml;
• sunflower oil on which you will fry;
• salt, spices - to taste.

Cooking Technology:

• My peeled potatoes, cut into slices, carefully put in boiled water, add salt and cook until tender.
• At this time, we heat the pan with oil, and put honey mushrooms on it (they may be fresh, or they may be already boiled). Salt, add spices.
• We chop the peeled carrots in the form of straws, and the tsibula in the form of half rings. And pour to the oils.
• Fry until the mushrooms and onions are golden brown. Then pour the sour cream, cover and simmer for ten minutes until tender.

Pot roast

You can give a special taste to fried oils with potatoes, if they are not only fried, but also baked. To do this, you will need:

• mushrooms - 250 grams;
• tsibul - 2 heads;
• potato - 10 pieces;
• sour cream - 2 tablespoons;
• butter for frying;
• salt to taste.

Cooking Technology:

• Wash and clean mushrooms, potatoes, onions. Then we cut it all, and we cut the potatoes into large pieces, the tsibula - in half rings.
• Melt the butter in a pan, pour the mushrooms, add salt and fry for up to ten minutes.
• Next, pour the onion. After the next ten minutes, sour cream is poured.
• After a while, when everything is well afterwards, it is necessary to shift the dish into a pot. At the bottom we put half the potatoes, then butter in sour cream, and on top of them - the remaining potatoes. Close the lid and send to the oven for about half an hour.

Potato and mushroom casserole

An interesting option for a potato and butter dish is a casserole. To do this, use:

• potatoes - 1 kg;
• fresh butter - 350 grams;
• large tsibulu - 1 piece;
• sour cream - half a glass;
• cream - a quarter cup;
• hard cheese, salt, seasonings - to taste.

Cooking Technology:

• We start by making mashed potatoes seasoned with butter.
• Then in a pan we fry the washed and peeled oils with a chopped beam, in sunflower oil. When they are cooked, sour cream is poured along with cream. Next, add salt and seasonings.
• Now it's time to bake. Two options are possible here: either lay the dish in layers, or mixed. But in any case, pour grated cheese on top of it. And in this form, the food is sent to the oven to bake. It will take no more than fifteen minutes.

Fried butter stew

The stew we are familiar with can also be made from mushrooms. In this case, you will need to take:

• potatoes - 1 kg;
• fried mushrooms - 200-300 grams;
• tsibuli - 1 piece;
• flour - 1 tablespoon;
• tomato paste - 2 tablespoons;
• sour cream - 150 grams;
• seasoning to taste.

Cooking Technology:

• Cut the potatoes into large pieces and fry in sunflower oil until they are half ready. Then put it in a large pan.
• And in a frying pan we fry the peeled chopped onion until yellow. Pour the flour, and quickly mix to avoid lumps.
• Add tomato paste and a small amount of water, close the lid. The dish should be stewed for up to seven minutes. Then add sour cream, cook for another three minutes.
• Then pour all this into a pot of potatoes, add the fried mushrooms and bring to a boil over medium heat, after which the fire should be reduced. If necessary, add boiled water or broth. After 30-40 minutes, the dish is ready.

A butterdish will help diversify your diet, making it tasty, satisfying, and healthy.

Oil cans are great for many traditional dishes. In combination with potatoes, they appear to gourmets in the best possible way. Crispy mushrooms emphasize the tenderness of steamed vegetables, and the onion makes sharp notes. Fresh greens are very suitable for this delicacy. There are many ways to deal with potatoes, and each one is good in its own way.

Potato with oils - a classic of folk cuisine

Since the time when potato appeared in Russia, people began to cook it with mushrooms. Commonly distributed butterworms have occupied a special niche, giving the world many wonderful delicacies. oils can be cooked in a Russian oven, in an ordinary oven, in a pan, in a slow cooker. Classics and modernity do not contradict each other. Therefore, the choice of method is just a matter of taste!

How to prepare mushrooms

Forest mushrooms, including butterfish, need preliminary boiling. All unnecessary components will pass from the product to the water. Therefore, before frying the butter and potatoes, carefully rinse them, cut off the damaged areas and cook for 30 minutes. After that, rinse under running water and briefly leave in a colander.

Cooking potatoes with oils

The easiest way is to cook in a pan. Before frying the butter and potatoes, we will prepare everything we need: peel and chop the potatoes themselves, cook and wash the mushrooms, finely chop the onions. From the spices we take a few peas of black pepper, a bay leaf. The remaining spices will simply drown out the rich taste of butter. Potatoes require a sufficiently long time for frying. Therefore, it makes sense to bring it to a half-preparedness before adding mushrooms. Onions can also be fried in oil separately, then it will turn golden.

After combining all the ingredients in a pan, bring the dish to readiness. And before serving, cover the pan with a lid and wrap it with a towel for several minutes. This will allow the components to steam and be filled with aromas.