≡× MENU

• Water supply
• Pumps
• Water purification
• Wells
• Filters

Cooking butter. Marinated boletus: the most delicious recipe without sterilization. Fried potatoes with mushrooms Recipe for fried potatoes with butter: video

If you love mushrooms, then you have probably tried many types of them. Butterflies are quite unusual and specific. But you can also prepare a lot of delicious dishes from them.

Compound

Butter contains many useful substances: fiber, proteins, carbohydrates, amino acids, potassium, iron, phosphorus, zinc, manganese, B vitamins, as well as PP, A and C.

Benefit

Useful properties of oil:

• Mushrooms are a plant source of proteins necessary for normal muscle function, and are also the building material of many body tissues. Moreover, such components are absorbed almost completely.
• Boletus contains a large amount of B vitamins, which, firstly, take part in many metabolic processes, and secondly, normalize the functioning of the nervous system.
• These mushrooms can normalize hemoglobin levels and even improve blood composition.
• Butter is good for digestion.
• Those who are losing weight should also eat butter mushrooms, because 100 grams of such mushrooms contain only about 20 calories. In addition, they speed up metabolism.
• These mushrooms are good for the cardiovascular system, as they help strengthen the heart muscle and blood vessel walls.
• It is worth noting the pronounced antioxidant properties that make it possible to neutralize the effects of free radicals and thereby prevent the development of cancer and slow down tissue aging.

There are also some contraindications. So, you should not give boletus to children under 7-8 years old. You also need to be careful with certain diseases of the digestive tract. And mushrooms collected near factories or roads can cause poisoning.

How to choose boletus?

To make the dish tasty, you need to choose quality mushrooms. When purchasing, pay attention to the following points:

• Mushroom size. It is better to choose medium-sized boletus, as larger ones are usually old and may contain harmful toxic substances. The diameter of the cap should not exceed 5-6 centimeters.
• Color. The hat, as a rule, has a light brown or red tint. The area underneath and the leg are lighter beige.
• There should be a sticky substance on the cap that resembles oily mucus. This will indicate that the boletus 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 boletus mushrooms in a tasty and easy way? We offer several interesting and simple recipes.

Recipe No. 1

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

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

Preparation:

1. The onion must be peeled and chopped or cut into rings or half rings. Peel the garlic too, chop it, for example, chop it with a knife. Wash, peel, and then cut the butter in any way (slices, strips, cubes).
2. Heat the oil and fry the garlic and onion in a frying pan until the latter becomes transparent.
3. Add mushrooms, fry all ingredients for about 15 minutes until they become soft.
4. Add pepper and salt, after a couple of minutes remove the pan from the stove.

Recipe No. 2

The marinated boletus will turn out to be appetizing. You require:

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

Process description:

1. The butter must be thoroughly washed and then cleaned. Boil them for literally ten minutes, transfer to a colander to drain off excess liquid.
2. Now prepare the marinade. Boil water, add salt, pepper, sugar and cloves. Immerse the mushrooms in the mixture and cook for twenty minutes.
3. Add peeled and chopped garlic, as well as vinegar essence. Remove the container from the heat and either cover the mushrooms for the winter, or let them cool, refrigerate and eat.

Recipe No. 3

You can bake boletus with potatoes in the oven. List of ingredients:

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

Step-by-step instruction:

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

Recipe No. 4

Try stewing buttermilk with sour cream. Here's what you'll need:

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

Preparation:

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

• To eliminate the oiliness characteristic of such mushrooms, you just need to remove the film from the caps, which is where the mucus is concentrated. For cleaning, you can use a regular small knife.
• To make the film separate better, you can dry the mushrooms a little in the sun.
• To prevent the butter from being rubbery after frying, you can add more butter or another liquid ingredient, such as sour cream. In addition, do not wait for the moisture to completely evaporate; it should remain.
• How do you know when the butter is ready? The fried ones will noticeably decrease in size and become softer. When cooking, they should be immersed in boiling water and not float on the surface.

Let boletus take pride of place on your table!

And if you managed to bring home not just one basket, but several, then you will have to start preparing for the winter. A recipe is offered for a proven and reliable pickling of butter without the use of sterilization.

By opening a jar of delicious home-cooked food in winter, you can welcome guests and delight your family. Hot potatoes go perfectly with homemade pickled boletus. The dish is eaten faster than meat prepared according to the most exquisite recipe.

Write down, rather, the simplest and most delicious recipe for pickled butter for the winter without sterilization. You will definitely need it!

Recipe Information

• Cuisine:Russian
• Type of dish: mushrooms for the winter
• Cooking method: on the stove
• Servings:4
• 1 hour

Ingredients:

For marinating you will need the following ingredients:

• fresh boletus - the quantity is unlimited, as many as can be found in the forest;
• salt - to your taste, as in soup.
• To prepare the marinade you need the following ingredients:
• 1 liter of water is taken:
• 9% vinegar - exactly 30 ml;
• sugar – 1 tbsp. l.;
• medium-sized salt - 2 tbsp. l.;
• favorite seasonings - to the hostess’s taste (peppercorns, dill seeds, bay leaves).

Mushrooms with small caps are selected for pickling. People call them “buttons”. They taste sweet. There are practically no wormholes in them. They grow in friendly families in the forest, so collecting them is very quick.

How to prepare delicious marinated butter at home in winter: recipe with step-by-step photos:

Let's prepare wild mushrooms for pickling. Scatter the raw buttermilk on a flat surface to dry.

Under no circumstances should they be wetted or immersed in water. The hats will get wet and the film will be difficult to remove.

Go through them. Select all the pine needles from the mushrooms and remove the film from each cap. You can do this with thin medical gloves, because otherwise your fingers will get dirty.

Wash the peeled boletus thoroughly and boil. If you come across large mushroom caps, cut them at your discretion.

Place the boletus prepared for marinating in a deep saucepan, fill it with water so that it covers completely and put it on the stove to cook.

Harvest noble mushrooms all year round! Homemade oyster mushrooms are natural mushrooms with a quality guarantee. When used correctly, the first mushrooms appear in 7-10 days. The mycelium has the following advantages: it does not require complex care (only spraying the substrate with a special composition with growth activators); takes up minimal space; harvest from 3 to 5 kg at a time; no smell of wet soil and mushrooms in the room; undemanding to environmental conditions. Mushrooms grow big and beautiful. When cut correctly, the harvest cycle is endless.

During cooking, remove gray foam from the surface with a slotted spoon. Add a little salt to the pan with the mushrooms to give them a pleasant taste.

Throw the finished boiled butter into a colander, wash off the remaining mucus by rinsing it with cold water.

Prepare the marinade for pouring mushrooms into jars. Pour a liter of clean water into a container and place on the stove. Add salt, sugar, spices and bring to a boil.

Carefully transfer the washed boletus from a colander into the boiling marinade for mushrooms. Boil for about 15 minutes. Almost at the end of cooking, do not forget to add vinegar. Remove the bay leaves so that they do not impart bitterness to the pickled mushrooms.

Place the pickled butter in jars and roll the lids tightly. Make sure that there is no air leaking anywhere, otherwise they will spoil.

Turn the jars over onto their lids and cover with a warm blanket. Leave until the homemade preparations have cooled completely. Then store it in the pantry or put it on the bottom shelf in the refrigerator.

The recipe is simple, suitable not only for pickling boletus, but also for honey mushrooms, strong boletus, and yellowish-orange chanterelles. The preparation for the winter tastes amazing, the mushrooms are strong and have a pleasant crunch.

All that remains is when the cold weather sets in, take out a jar of pickled mushrooms, cut the onion into thin rings, chop the garlic, add oil and enjoy the aroma of a sunny autumn forest.

Good day everyone! Today we will prepare with you an amazingly delicious appetizer for potatoes and any feast - pickled boletus. This dish will especially appeal to those who love mushrooms as much as I do. And there is nothing complicated in the cooking technology. Moreover, we have already studied with you recently.

True, some housewives like to complicate their lives by peeling the skin off each oiler cap. They say that if this is not done, the mushrooms will become bitter. However, by nature I am not so hardworking as to spend so much time peeling the butter, so I cook them straight with the skin. And, I must say, I never felt any bitterness.

So you can take my experience into your arsenal and don’t waste your time. Although in the article you will find recipes with different cooking technologies - both with and without cleaning the caps. As they say, it depends on the taste and color... We are still preparing one dish, so we won’t argue.

When cooking butter, experienced mushroom lovers advise adding a teaspoon of citric acid to a pan of salted water so that the mushrooms do not darken. This rule is also optional and is intended for aesthetes. But unlike cleaning the caps, adding citric acid to the pan is not that difficult. So let's get started.

Even an inexperienced housewife can prepare mushrooms using this technology. The main advantage of this recipe: a minimum of effort, accessible ingredients and no need for sterilization. So cook for your health!

Ingredients:

• Butter
• Lemon acid
• Sugar
• Vinegar 9%
• Garlic
• Peppercorns
• Bay leaf
• Dill (fennel) seeds

We clean the butter, wash it and boil it in lightly salted water for 15-20 minutes after boiling. To prevent the mushrooms from darkening, add a teaspoon of citric acid to the pan.

Drain the water through a colander and rinse the butter under running water.

Prepare the marinade: put 2 tablespoons of salt, 3 tablespoons of sugar, 80 ml of vinegar 9% per liter of water. We put it on the stove.

After boiling, add mushrooms and seasonings (garlic, peppercorns, bay leaf, dill seeds) to the marinade. Boil for 15-20 minutes.

Remove from the stove and place the butter and brine in jars.

Marinate boletus with citric acid without vinegar

What not to cook from mushrooms! But they are especially good in marinades. Making delicious butter is, without a doubt, a very creative process. So let's do this.

Take:

• Butter
• Lemon acid
• Sugar
• Bay leaf
• Allspice
• Carnation
• Cinnamon

Cooking method in stages:

We clean and wash the butter.

Coarsely chop the mushrooms into a saucepan. Fill with water, add some salt and put on fire for 30 minutes.

While the boletus is boiling, prepare the marinade: for a liter of water, take 2 tablespoons of sugar, 4 teaspoons of salt, 3 bay leaves, 6 allspice peas, 3 cloves and 3 pieces of cinnamon.

Place the mushrooms in a colander and rinse with running water.

Place the butter in a saucepan with the marinade and add 2 teaspoons of citric acid. Cook for another 5 minutes. Roll mushrooms with brine into jars.

How to prepare pickled boletus mushrooms for the winter?

Reader Marina from Krasnodar shared this wonderful recipe with me. She wrote to me that even though their winter is not as severe as in other regions of Russia, she likes to pickle mushrooms every year. This is a great appetizer for any meal!

Prepare per liter of marinade:

• 2 kg butter
• 2 tablespoons coarse salt
• 3 tablespoons sugar
• 3 allspice peas
• 9 black peppercorns
• 2 bay leaves
• 1 piece of clove
• 1 clove garlic finely chopped
• vinegar essence 70%

Cooking method in stages:

To prevent pickled butter from becoming bitter, we remove the skin on the cap. There is no need to pre-wash the mushrooms!

We wash the peeled boletus under running cold water.

Bring a liter of water to a boil and add 1 teaspoon of salt and citric acid on the tip of a knife.

Place the mushrooms in the pan.

After boiling, remove the foam.

Boil the mushrooms until tender for 20 minutes.

Place the butter in a colander.

Prepare the marinade: add salt, sugar, allspice and black pepper, bay leaf, cloves and a clove of garlic to the water. Bring to a boil and keep on fire for another 5 minutes.

Fill the sterilized jars with mushrooms to 2/3 of the volume.

Pour in the prepared marinade and add 70% vinegar essence at the rate of 1 teaspoon per 1.5 liter jar.

Cover with a boiled lid and leave to cool. Then we put it in the cellar or refrigerator. After 10 days, the mushrooms are ready!

We marinate boletus with 9% vinegar in jars not for the winter

This recipe includes sterilization of the preparations. However, if you are not preparing boletus for the winter, then you can do without sterility. So cook for yourself and have fun!

For 1 liter of boiled butter we will need:

• 2 teaspoons salt (heaped)
• 2 teaspoons sugar
• 4 tablespoons vinegar 9%
• 2 glasses of water
• Black and allspice peas
• Carnation
• Bay leaf

Cooking method in stages:

We sort out the butter, clean it, fill it with water and put it on the fire. Boil for 15-20 minutes after boiling.

Drain the water through a colander and wash the mushrooms thoroughly.

We transfer the butter into a clean pan, pour sugar and salt into it, pour in water and put it on the stove.

While the mushrooms are boiling, put in each 0.5 liter jar: 2 pieces of black and allspice peas, 2 pieces of cloves, 1 bay leaf.

As soon as the butter boils, add vinegar to the pan and cook for another 15 minutes.

Divide the mushrooms with brine into jars and close them.

Place a cloth at the bottom of the pan and heat the water.

We put our preparations there, pour in water about 2/3 full. Sterilize jars of butter 15 minutes after boiling.

We roll up the jars, cool them for a day and put them in a cool place for 10-15 days. After this time, the mushrooms are ready to eat, bon appetit!

How to pickle boletus mushrooms in jars - a simple recipe for 2 liters of water

My mother uses this technology to tighten jars. She is very meticulous about this process, so she peels each mushroom cap. But you don't have to. Despite the simplicity of the recipe, the boletus turns out very tasty.

Ingredients for 1 bucket of mushrooms:

• 2 liters of water
• 2 bay leaves
• 15-20 black peppercorns
• 1.5 tablespoons salt
• 1.5 tablespoons 70% vinegar essence
• 1 onion

Cooking method in stages:

We sort out the butter, peel and cut.

Pour water into a saucepan and put it on fire. As soon as it boils, place the mushrooms in it and boil them for 20 minutes, remembering to skim off the foam.

We rinse the boiled boletus under cold water. Place them on the stove again and cook for another 10 minutes.

After cooking, rinse the mushrooms again with cold water. Now put a pan of water on the stove and, after boiling, add the twice-boiled butter. Then add seasonings and cook for 40 minutes. 5 minutes before the end of cooking, add 1.5 tablespoons of vinegar essence 70%.

Place the mushrooms and brine in jars and close them.

Delicious pickled butter for the winter - you'll lick your fingers!

The secret of awesome mushrooms is in a properly prepared marinade. You can add your favorite spices to it when cooking, or you can use this reliable recipe.

Take for 2 kg butter:

• liter of water
• 2 tablespoons vinegar 9%
• 2-3 bay leaves
• 8-10 pieces black peppercorns
• 4-5 pieces of cloves

Cooking method in stages:

We clean the butter and place it in a saucepan with boiling salted water. Boil for 20 minutes, periodically removing the foam.

Drain the water through a colander and rinse the mushrooms under running water.

Put them in the pan again, pour boiling water from the kettle, add seasonings and spices in the specified quantity and boil the butter in the marinade for 40-45 minutes. Add vinegar 5 minutes before it’s ready!

Distribute the mushrooms with the brine into the jars and close them.

Recipe for making pickled butter in jars with iron lids

My grandmother taught me this technology. Her boletus always flew off the table at high speed, because she cooked them tastiest of all.

Prepare for 0.5 kg of mushrooms:

• 300 gr. water
• 1.5 tablespoons sugar
• 1 tablespoon salt
• 5-6 black peppercorns
• 2 pieces of cloves
• 1 clove of garlic
• coriander
• 1 teaspoon vinegar essence 70%

Cooking method in stages:

We clean and sort the boletus, removing the wormy ones.

We thoroughly wash each mushroom.

Cut large boletus into slices.

Fill the pan with mushrooms with water and put on fire. After boiling, cook for 15 minutes, then drain the water and boil the butter again for 15 minutes in clean water.

Prepare the marinade in another saucepan while the mushrooms cook. Add sugar, salt, pepper, cloves, garlic and coriander, bring to a boil.

Transfer the mushrooms to the brine and continue boiling for another 10 minutes.

Remove the saucepan from the heat and add vinegar essence.

Place butter into jars.

We close the blanks with iron lids.

Turn the jars over, cover them with a warm blanket and leave to cool for a day.

We prepare marinated butter for the winter in jars under nylon lids (without sealing)

And this recipe is especially for those who do not like to tinker with preparations for a long time. But at the same time, by the way, the mushrooms turn out to be incomparable. Try it, you won't regret it!

We need per liter of water:

• 1.5 kg butter
• 2 tablespoons salt
• 1 tablespoon sugar
• 3-4 pieces bay leaves
• ½ teaspoon pepper mixture
• 20 black peppercorns
• 1 pistil of cloves
• 2 tablespoons 9% vinegar
• half a lemon
• 3 cloves garlic

Cooking method in stages:

We sort out the butter and rinse it in a basin. Boil for 15 minutes after boiling. Place in a colander and rinse the mushrooms under running cold water.

Let them boil again for 15 minutes, after adding half a lemon to the pan.

Place chopped garlic cloves on the bottom of the jar.

We put the boletus.

Pour boiling marinade over them, add vinegar and close the jars with nylon lids.

Recipe for crispy butter with vinegar for a liter jar

Using this technology, you can also marinate other mushrooms: porcini, redheads, saffron milk caps. They turn out very crispy and delicious!

Ingredients:

• boletus
• garlic
• peppercorns
• Bay leaf
• vinegar 9%
• sugar

Cooking method in stages:

We clean the butter, sort it out and, if necessary, cut it into slices. Let it boil for 15 minutes after boiling.

Place in a colander, put the mushrooms back into the pan, fill them with water and boil again.

Place garlic, pepper, and bay leaf in sterilized jars.

Then lay out the butter.

Pour boiling marinade prepared at the rate of 2 tablespoons of salt and 1 tablespoon of sugar per liter of water.

Add 0.5 teaspoon of vinegar 9% to each jar of mushrooms.

Roll up and leave to cool.

Marinating butter at home to eat quickly

We all love to eat delicious food, especially when it comes to mushrooms. Pickled boletus turns out very fragrant if you add a few oak leaves to it.

Take:

• boletus
• vinegar 9%
• sugar
• Bay leaf
• black or allspice peas
• oak leaves

Cooking method in stages:

We clean and cut the dry butter. Then we wash the mushrooms and place them in acidified boiling water (add one teaspoon of 9% vinegar and salt per liter of water).

Cook for 10 minutes over medium heat. We wash the butterfish again and let them cook until they all sink to the bottom.

Separately prepare the marinade. For 250 ml of water, take 0.5 teaspoon of salt, 1 teaspoon of sugar and 1.5 tablespoons of vinegar.

Place a bay leaf, pepper and 2-3 oak leaves on the bottom of the jar, place the mushrooms and pour in the marinade.

We roll up the jars.

Classic recipe for pickled butter for 1 liter of water

If you are a lover of classics in all its forms, then you will like these mushrooms. For your convenience, the recipe is written per liter of water.

Prepare for 1 liter of water:

• 2 kg butter
• 1 teaspoon citric acid
• 2 tablespoons salt
• 3 tablespoons sugar
• 1.5-2 teaspoons vinegar essence 70%
• 3 bay leaves
• 7-8 black peppercorns
• 3-4 cloves of garlic

Cooking method in stages:

We clean the butter, put it on the fire in salted water, add a teaspoon of citric acid. Cook for 20 minutes after boiling.

During the cooking process, remove the foam from the pan.

Place the mushrooms in a colander and rinse them under running cold water.

Add salt, sugar, bay leaf, black peppercorns, crushed garlic cloves to a saucepan with water. After boiling, place the butter in a container with brine and cook for another 15 minutes.

Add 70% vinegar essence.

Place the mushrooms in jars.

Add marinade.

Screw the jars tightly.

Making canned butter at home - a simple recipe with butter

Admit it, who loves pickled mushrooms with onions and butter? Me too! Therefore, I suggest you prepare buttermilk according to this original recipe.

For 1 liter of water we need:

• 1.5 – 2 kg butter
• 2 tablespoons salt
• 1.5 teaspoons sugar
• 1 onion
• 2 bay leaves
• 2 cloves garlic
• 4 black peppercorns
• 2 allspice peas
• 1 tablespoon vegetable oil
• 4 tablespoons vinegar 9%

Cooking method in stages:

We clean the mushrooms, rinse them and place them in a saucepan with water. Add an onion there at the rate of 1 piece per liter of water. Cook for 40 minutes.

During cooking, periodically remove the foam.

While the butter is cooking, prepare the marinade and bring it to a boil.

Place the mushrooms in a colander and pour boiling brine over them. Put it on the fire again and cook for another 5-7 minutes after boiling.

We distribute the butter with the marinade into jars and close them with sterilized nylon lids. After cooling, put it in a cool place and after 7-10 days we can use it as a tasty snack.

Video on how to prepare the most delicious marinated butter

To make high-quality mushroom preparation, you need to know a few subtleties. Firstly, after collecting butterfish or purchasing them at the market, you need to carefully sort them out, sorting them from wormy and large ones. Since it is best to marinate small and elastic mushrooms.

Secondly, this may sound a little banal, but you need to cook boletus with soul. Watch this video in which the author is very emotional about the process of preparing pickled mushrooms. Try to repeat her experience.

Recipe for marinade for butter for 1 liter of water (with vinegar)

When cooked in this brine, mushrooms are especially piquant. There will be no shame in serving them at the festive table. Moreover, I assure you, guests will also enjoy drinking the marinade for butter.

Ingredients per liter of water:

• 1 bay leaf
• 3 pcs. carnations
• 4 black peppercorns
• 4 allspice peas
• 8 tablespoons vinegar 9% or 1 tablespoon vinegar essence 70%
• 1 tablespoon (heaped) salt
• 1.5-2 tablespoons sugar

Cooking method in stages:

Place pepper, cloves, and bay leaf in a saucepan with water.

Add 9% vinegar or 70% essence.

Add salt.

Pour in sugar, stir and wait for it to boil.

Place the mushrooms in the boiling marinade and cook for 15-20 minutes.

Prepare brine for butter with garlic and citric acid (for 1.5 liters of water)

The marinade is suitable for both boletus and champignons. Mushrooms cooked in brine according to this recipe, after cooling, can be served immediately on the table or can be prepared for the winter.

Take:

• 1.5 liters of water
• 2 tablespoons sugar
• 1 tablespoon salt
• 1 teaspoon cloves
• 4 allspice peas
• 2 bay leaves
• 1 teaspoon coriander seeds
• tablespoon vinegar 9%
• 1 teaspoon citric acid
• 2-3 cloves of garlic

Cooking method in stages:

Boil 1.5 liters of water and pour sugar and salt into the pan.

Add cloves.

Add 4 peas of allspice.

Add bay leaf, citric acid, garlic and coriander seeds.

Cook over low heat for 7 minutes. When the marinade is ready, pour 9% vinegar into it and add finely chopped garlic.

Cook for another 5 minutes and add the mushrooms to the pan with the aromatic brine. Keep on medium heat for another 15 minutes. Bon appetit!

Do you like to pickle butter for the winter? Which recipe did you like best? Be sure to write in the comments! It is very important for me to receive feedback from you. In the meantime, see you again on the blog!

Butternuts are distinguished by high yield and excellent taste. In addition, these mushrooms are universal, so you can prepare boletus for the winter in different ways. They can be salted or pickled. Boletus makes an excellent caviar or simply fried mushrooms for preparing a hot dish in winter.

Before you start canning butter, they need to be well prepared. Fresh mushrooms need to be processed; boletus mushrooms store very poorly, so they need to be cooked within 12 hours after collection.

The most unpleasant part of the job is cleaning the oily film covering the cap. Mushrooms need to be peeled dry, so they are cleared of forest debris and laid out on paper to dry. Do not attempt to wash the mushrooms before cleaning them. Once wet, the boletus will become very slippery and difficult to hold in your hand.

The peeled mushrooms are washed in water and set to boil. The first water that was poured into the butter should be drained immediately after boiling. Then the mushrooms are washed again, filled with fresh water, and boiled with the addition of salt and a small amount of vinegar (citric acid).

You need to cook the mushrooms for about half an hour. A sign of readiness is the butter settling to the bottom of the pan. After which, they are removed from the broth and cooled. Next proceed depending on the selected workpiece option.

Interesting facts: scientists for a long time could not decide whether mushrooms are plants or whether they are closer to the animal world. The debate was only ended in 1960, when mushrooms were separated into a separate “kingdom.”

A simple recipe for pickling butter without sterilization

This is perhaps the simplest recipe for making pickled butter. Mushrooms are prepared without sterilization, but they will need to be stored in the refrigerator.

• 2 kg butter;
• 2 tablespoons salt;
• 5 black peppercorns;
• 1 tablespoon sugar;
• 4 cloves of garlic;
• 3 pcs. carnations;
• 0.5 liters of water;
• 2.5 tablespoons of table vinegar (9%).

Place the peeled and washed boletus into a saucepan and boil with the addition of salt. Drain the broth and give the mushrooms time to cool and dry.

Peel the garlic and cut it into thin slices. Boil half a liter of water, add salt, sugar, peppercorns and cloves. As soon as the marinade boils, dip the prepared mushrooms into it and add the garlic slices. Let the liquid boil and turn off the heat. Then add vinegar.

Pour the mushrooms along with the marinade into pre-sterilized jars and cover with plastic lids. Let the mushrooms cool and place in the refrigerator. They will be ready in about a week.

Marinated butter in jars

You can pickle butter in jars with screw or regular tin lids. That is, this version of canned food is sealed hermetically. To avoid the risk of developing botulism, it is necessary to increase the amount of vinegar.

• 2 kg butter;
• 1 tablespoon salt;
• 2 tablespoons sugar;
• 6 black peppercorns;
• 3 cloves of garlic;
• 3 pcs. carnations;
• 1 liter of water;
• 1 tablespoon of vinegar essence (70%).

We start preparing marinated butter by preparing the jars. They need to be washed very thoroughly and sterilized in any convenient way.

Advice! If you don’t have vinegar essence at home, but have table vinegar (9%), then when using this recipe you need to add 8 tablespoons of this product.

We clean and rinse the butter. Soak clean boletus in salt water for 1 hour. Then drain the water, add fresh water with added salt and leave again for 1 hour. After this, wash the mushrooms and boil them in water with the addition of salt and vinegar.

Read also: Strawberry compote - 10 recipes for the winter

Place thinly sliced ​​garlic, peppercorns, and cloves on the bottom of the prepared jars. If desired, you can add other spices - clove seeds, coriander seeds, bay leaves.

Fill the jars with mushrooms and fill them with marinade. To prepare the marinade, you need to boil water, add salt and sugar to it and continue boiling for 3 minutes. Then pour in the vinegar and immediately turn off the heat. Pour in the mushrooms and cover the jars with lids. Let cool. It is better to store such canned food in a cool place.

Butter for the winter with horseradish

Another option for marinating butter, in this recipe mushrooms are cooked with horseradish.

• 100 gr. oily;
• 25 gr. horseradish root;
• 2 liters of water;
• 4 dill umbrellas;
• 6 cloves of garlic:
• 65 gr. salt;
• 60 ml vinegar (9%);
• 25 gr. Sahara;
• 4 bay leaves;
• 8 peppercorns.

We prepare the butter for canning - clean and rinse. We leave small mushrooms whole; if you come across large specimens, they should be cut in half or into quarters lengthwise.

Pour cold water over the butter and bring to a boil. Drain the water and rinse the butter well. Fill with fresh water, add a little salt and boil for 20 minutes. Drain the broth.

In a separate pan prepare the marinade. To do this, pour two liters of water into a saucepan, add bay leaves, peppercorns, salt and sugar. Bring to a boil, add dill umbrellas and thinly sliced ​​garlic into boiling water. Boil for three minutes.

Then use a slotted spoon to remove the garlic, dill and bay leaves from the marinade. Place the prepared butter into the boiling liquid and continue cooking for a quarter of an hour. Then add the peeled and sliced ​​horseradish root and vinegar, stir and turn off the heat.

Place the hot mushrooms along with the marinade into jars and immediately close the lids tightly. Cool the canned food and store it in the cold.

Crispy, salty butter (cold method)

If you prefer salty butter, you will love this recipe. Cold-cooked mushrooms will be crispy, firm and very tasty. But you will need to think about the issue of storing mushrooms, since they need to be kept at a temperature of +5-+10 degrees. Ideally, butter is salted in wooden tubs, but you can also use other dishes - enamel tanks, glass jars with a wide neck.

• 5 kg of mushrooms;
• 1 cup coarse salt;
• 10 currant leaves;
• 10 dill umbrellas;
• 10 grape leaves (can be replaced with cherry or oak leaves).

Read also: How to pickle porcini mushrooms in jars for the winter - 5 recipes

We sort out the boletus, clear it of forest debris and sort it, arranging it by size. We clear the caps from the film and wash the mushrooms.

At the bottom of the container in which we will salt the butter, pour 20 grams. salt. Then we begin laying the mushrooms with their caps down. We put the largest ones on the bottom, and the mushroom trifle should be on top. Sprinkle each layer of mushrooms with coarse salt and layer with cleanly washed and dried currant and grape leaves, as well as dill umbrellas.

We also sprinkle the top layer of mushrooms with salt and place leaves on them. Cover the mushrooms with clean boiled gauze, folded in four or a piece of white cotton cloth. Cover the top with a wooden circle (pre-wash the circle well and scald with boiling water) or a flat plate. We place a load on top, for example, a jar of water. We take the container with mushrooms out into the cold. The mushrooms will be ready in 30-40 days.

Advice! If the mushrooms seem over-salted, simply soak them in clean water before serving. Usually, two hours of soaking is enough to remove excess salt from the most over-salted butter.

Hot ambassador oiled

You can salt the butter in a hot way. It is more complex, but you can cook mushrooms in ordinary jars.

• 1 kg butter;
• 1 liter of water;
• 60 gr. Sahara;
• 35 gr. salt;
• 3 black peppercorns;
• 3 peas of allspice;
• 2 bay leaves;
• 2 buds of cloves.

We clean the butternuts from debris and let them dry. We clear the caps from the film and wash the mushrooms. Leave small mushrooms whole, cut large ones. Pour cold water over the mushrooms and bring to a boil. Drain the water and wash the mushrooms. We repeat this operation twice.

Then fill the mushrooms with fresh water and cook until the mushrooms sink to the bottom. Add salt and sugar to the water, add peppercorns and bay leaves, continue cooking for another 10 minutes.

Then place the hot mushrooms in pre-sterilized jars. Fill with boiling brine and immediately seal tightly. Cool the jars by turning them upside down and placing them on the lids. We wrap the jars with a blanket. After a day, we take it out and put it in the cold for storage.

Fried boletus for the winter

Marinated and salted mushrooms are usually a snack. And for preparing second courses, you should prepare fried mushrooms.

• 2 kg butter;
• 6 tablespoons of vegetable oil;
• salt and black pepper to taste.

We clean the mushrooms, rinse them, fill them with cold water and put them on the fire. Add salt and cook for a quarter of an hour. After this, you need to drain the water, rinse the mushrooms and add fresh water again, salt the water and cook the mushrooms until tender. Then drain the broth from the mushrooms, let them cool a little and dry.

In the meantime, thoroughly rinse the jars and sterilize them. Boil the lids and leave them in boiling water until needed.

Fry the mushrooms in vegetable oil. You need to fry the butter on medium heat, covered. You need to stir the mushrooms periodically. Then remove the lid from the pan and let the excess moisture evaporate. Salt and pepper the mushrooms to taste. Place the mushrooms in prepared jars, pour in the oil in which they were fried, and close the lids. Store in the cold.

Butterflies are edible mushrooms that belong to the tubular genus of the Boletaceae family. Unlike other mushrooms, the skin of the sticky, slippery cap of butter mushrooms can be easily and simply removed. In terms of color, they come in mostly brown shades, it all depends on what species they belong to.

To prepare any dishes from boletus mushrooms, first of all you need to prepare the mushrooms: you only need to peel off the film from old, adult boletus mushrooms; this is not necessary on young ones. Before cooking the mushrooms, it is advisable to bring the peeled boletus (legs and caps) to a boil in ordinary clean water. Then cook in salted new water for about 30 minutes.

Compared to other mushrooms, boletus is unique. There are many ways to prepare them: boiling, pickling, drying, frying, salting, baking. Boletus contains vitamins and microelements (potassium, phosphorus, iron, silver, zinc). They also contain proteins that are rich in amino acids. Moreover, the caps of young mushrooms contain more proteins than old mushrooms. When these mushrooms are prepared correctly, the dishes are more satisfying and nutritious than, for example, food made from meat or poultry.

But excessive consumption of butter is undesirable, especially for those who have digestive problems. And if you wisely include them in your diet, you can boost your immunity, improve your health, and normalize your intestines.

Butter dishes

Butterflies are one of the popular and most common mushrooms that people like to collect and then use in a wide variety of treats. Based on them you can prepare:

• snacks;
• soups;
• hot dishes;
• cold dishes;
• sauces;
• delicatessen products.

Even if some products are not in the refrigerator, there is no need to despair. You can come up with something exquisite and unique yourself. After all, boletus goes well with many foods. For example, young boiled potatoes with green onions, as well as buckwheat with vegetables or stewed cabbage are ideal with fried boletus as a side dish. Mushroom sauce made from boletus harmonizes with potato zrazy, spaghetti, and chicken meatballs.

Butter is often prepared as part of complex dishes, where several ingredients are present at once. These are mainly traditional salads. An excellent combination of pickled mushrooms combined with boiled eggs, cheese, potatoes, and herbs.

Methods for preparing butter

Cooking

After cleaning the mushrooms, it is necessary to rinse them thoroughly under warm running water in order to remove foreign matter and mucus residues. Then cut into medium-sized slices and place in a container with cold water on the fire.

After boiling, the butter is transferred to new, boiling and lightly salted water. This process is necessary; during the process, all chemical components that are extremely dangerous and harmful to the human body are removed.

Frying

Perhaps one of the most adored dishes for many is fried mushrooms. Cooking is easy and simple, with minimal time and cost.

• You need to take pre-sorted, peeled and cooked boletus. Some people freeze prepared mushrooms to speed up the cooking process.
• It is advisable to fry the boletus with a small amount of onion, this will give an amazing aroma and a brighter taste.
• The frying process must be continued under the lid for a certain amount of time until the mushrooms become golden brown.
• When finished, add salt and pepper to taste.

Baking

Butter baked in the oven is not only tasty, but also healthy food. It can be consumed during fasting or used as snacks. Baked mushroom dishes also benefit those who prefer a balanced diet, who are on diets, or who are overweight.

You can bake boletus in special aluminum or glass forms, pots, foil, or a baking sleeve. During this process, the butter retains all its nutrients, taste and color.

A particularly tasty and simple mushroom delicacy is julienne. This appetizer is simple and takes very little time to prepare. At banquets, various events, and holidays, this amazing dish is used on the menu. The real julienne is made only from butter. Here's the classic recipe.

Ingredients for butter julienne:

• Chicken meat – 200 gr.
• Hard cheese – 100 gr.
• Butter – 300 gr.
• Cream – 100 gr.
• Butter – 20 gr.
• Flour – 20 gr.
• Salt.

Preparation:

1. Cut the mushrooms into strips approximately 3 mm thick, place in a heated frying pan without oil and fry the butter until all the liquid has evaporated. Finally, add salt and pepper as desired. Then put them in some container.
2. Meanwhile, melt the butter in a frying pan and gradually add flour, stirring constantly so that it does not burn.
3. As soon as the flour turns golden, add the rest of the ingredients: cream, mushrooms. Mix everything and simmer under the lid over low heat for 5-7 minutes.
4. Distribute the resulting mixture into cocotte makers and sprinkle cheese on top. The oven is preheated and the julienne is set to bake at a temperature of 180-200 degrees for 20-25 minutes.

Extinguishing

Just like when baking, all useful microelements are preserved. This method implies that the entire cooking process will be with a small amount of water, under a closed lid and over low heat.

Stewed boletus can be used as a separate dish or served as a side dish.

Pickling

This is a method of preparing butter, where the important components are sugar, vinegar, salt, and water. It is imperative to take into account and remember the correct ratio of ingredients, otherwise bacteria may multiply in the marinade.

Before the process itself, the butter must be cleaned, the sticky skin removed, and rinsed under warm water. For beauty and aesthetics, you can sort. Small mushrooms do not come apart, unlike large mushrooms.

Equipment for preparing butter

Everyone knows that electric and gas stoves are used to cook mushrooms, and during the cooking process you can get boiled, fried, or stewed butter. They also use the oven, which produces delicious, satisfying, baked butter dishes.

But few people know that a microwave oven can also be used to prepare various mushroom treats. All kinds of casseroles with butter, stewed mushrooms with butter, first courses, side dishes - all this can be cooked at maximum power within a few minutes. Besides preparing delicious food, the microwave is an exceptional way to dry butter.

In the modern world, almost every housewife has such equipment as a multicooker. It doesn’t take much time or effort to prepare any culinary masterpiece. A lot of butter recipes can be prepared using this miracle technique. The mushrooms in it turn out to be unusually juicy and aromatic.

Subtleties of cooking are difficult

The technology for preparing boletus dishes hides many tricks that are important to know and remember. After all, if you miss some point in the process of preparing a dish of butter, then it may not turn out at all or it may not turn out as complete as you expect.

• Butter is boiled in water to remove the unpleasant aroma.
• When cooking, salt is added to ensure the integrity of the butter and its aesthetic appearance.
• To prepare a dish from frozen butter, you need to boil them and only then fry them.
• Before drying, boletus should not be soaked or washed.
• To make the marinade transparent, add citric acid or lemon juice to the water.
• To preserve their appearance, the collected mushrooms are laid out on newspaper or parchment.
• Frozen boletus lasts longer.
• Young boletus is used for first courses.
• Salt the butter in glass or wood containers.

Butternuts are a powerful source of nutrients and nutrients, so they should be included in your diet.