Recipes for preparing butter for the winter - fried, pickled, frozen, salted

Despite the fact that boletus is not included in the list of noble mushrooms, their edibility and high taste are undeniable. Most mushroom pickers collect them in large quantities for preparing first and second courses, pickling and even frying for the winter. Sprouting in spring and autumn allows you to prepare the protein product in different ways, depending on individual taste and serving style. For example, if canned mushrooms can only be served as an appetizer, fried boletus for the winter can be used instead of meat and fish for a side dish, as the main ingredient for a salad, or as a separate light dish for a strong drink. Today, there are many recipes that allow you to prepare fried butter not only in jars, but also in sealed bags. Each option is interesting in its own way, differing in the addition of spices, herbs and even minor ingredients.

Fried boletus, according to one of the recipes below, can be served warmed up. The ideal temperature can be achieved by heating the dish in the microwave or in a frying pan, mixing ready-made mushrooms with potatoes or buckwheat porridge.

Important!

The preparations can only be stored in the freezer. The refrigerator and cellar will not be able to preserve the taste, value and freshness of the product for a long time. If a cooking recipe is designed for long-term storage, you should not experiment by making your own adjustments to the recipe. Otherwise, the workpiece may deteriorate and even cause harm to health.

How to cook fried boletus for the winter

Boletus is one of the most popular mushrooms collected in Russia and neighboring countries. Their excellent taste and ease of canning for the winter make them a favorite delicacy. In addition to traditional methods of preservation, there is an excellent option for preparing them in fried form.

To get the perfect fried boletus for the winter, you need to follow a few simple assembly tips and choose the right mushrooms for the recipe. It is best to fry them whole or cut them into 2 parts. When fried, they will retain their beautiful appearance, so you should give preference to young and dense specimens. If you take too old ones and cut them into several pieces, the finished dish will resemble mushroom porridge.

Important! It is imperative to remove the oily films on the cap, otherwise the finished dish will taste bitter.

Before frying boletus for the winter, each of them must be washed and cut in half or into 4 parts. They are placed in a large container and filled with water. Salt and citric acid or vinegar are also added there. Vinegar will help maintain whiteness during the cooking process. On average, 1 kg of mushrooms requires 2 tbsp. l. salt and 30 ml of 9% vinegar or ½ teaspoon of citric acid.

It is necessary to sterilize the jars in which the workpiece will be stored. It is enough to hold them over boiling water with the neck down for 8-10 minutes. This will kill most microorganisms that could further spoil the workpiece.

Depending on the desired variations of the snack, you can prepare additional ingredients. The classic recipe for fried butter for the winter, which uses only mushrooms, can be varied by using onions, garlic, dill, bell peppers and a variety of vegetables.

Cooking rules

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 very simple recipe for fried butter for the winter

The easiest and most common recipe for fried butter for the winter is the method when butter is the only ingredient. This harvesting method has been known for several centuries and has been tested many times. To prepare you will need:

• 2 kg butter;
• salt to taste;
• sunflower oil for frying.

To prepare boletus mushrooms for the winter, boil them and place them in a frying pan, fry over low heat with a lid on for about half an hour, and stir occasionally. After that, remove the lid and fry for about 10 more minutes - all the moisture should come out. Only after this they are salted. The finished product is placed in pre-sterilized jars and the sunflower oil in which the mushrooms were fried is poured into them. The jars are rolled up under the lids and sent for storage in a cold place.

Fried boletus in marinade in jars

• boletus – 2 kg;
• water – 0.5 l;
• table vinegar (9 percent) – 80 ml;
• salt - to taste;
• black peppercorns – 5 pcs.;
• bay leaf – 1 pc.;
• refined vegetable oil - as much as needed.

• Boil the prepared boletus (peeled, washed and chopped) until tender, rinse and dry.
• Heat the oil in a saucepan, add the mushrooms and fry without a lid until tender. They will be considered ready when all the moisture has evaporated from the pan.
• Place the mushrooms in pre-sterilized jars and pour in hot oil from a saucepan.
• Boil water, dissolve salt in it, add vinegar and spices, boil for 2-3 minutes.
• Pour the hot marinade over the mushrooms.
• Roll up and turn the cans over. Cover with a blanket - cooling in a steam bath, the mushrooms undergo additional preservation.

You can store fried butternuts prepared according to this recipe for the winter in any cool room, even in an unheated pantry or basement.

How to fry butter with onions for the winter

Frying butter for the winter with the addition of onions makes the dish more juicy and tasty. In winter, such a dish will be an ideal addition to a lunch or holiday table. Also, this preparation for the winter is perfect for meat and fried potatoes. To prepare you will need:

• 2 kg of mushrooms;
• 4 tbsp. l. butter;
• 2 medium onions;
• 4 tbsp. l. vegetable oil;
• salt to taste;
• ground black pepper.

Boiled boletus is cut into small pieces and placed in a heated frying pan. They are fried in vegetable oil for 20 minutes, stirring constantly. Then add onion, cut into thin half rings, and simmer for another 10 minutes.

Important! There is no need to cover the pan with a lid - this will evaporate the excess water faster.

Ground black pepper is added to the almost finished dish. Salt is added at the end of cooking - this will allow you to adjust its acceptable level. Finally, add butter to the dish, cover the pan with a lid, remove from heat and leave to simmer for 3-4 minutes. The finished mass is laid out in jars, sealed tightly with nylon lids and sent for storage.

Cooking mushrooms with onions

You can prepare butter, fried with onions. The recipe is quite simple.

• 2 kg butter;
• 3 tablespoons butter;
• 4 tablespoons vegetable oil;
• 2 onions;
• 0.25 teaspoon ground black pepper;
• 1 bunch of green dill;
• salt to taste.

Peel the mushrooms, rinse and boil until tender. Drain the broth, cool the mushrooms and cut into small slices.

Pour vegetable oil into a frying pan and fry mushrooms in it. Cook over medium heat until the liquid has evaporated. As soon as the mushrooms begin to fry, add the onion to the pan and continue to fry everything together, stirring constantly. Fry until the onion is ready.

Then add butter, melt it and simmer over low heat for 5 minutes. Let the mushrooms cool. Place in clean, dry jars, cover with plastic lids and place in the refrigerator. You can put the sweat in plastic containers and freeze it.

Preparing fried butter with bell pepper and dill for the winter

The addition of bell pepper makes the finished dish more sophisticated and adds unusual flavor notes. Dill and additional spices help the mushrooms to better reveal their flavor. The consistency of their mixture with pepper becomes more like a canned salad. It’s easy to prepare fried boletus mushrooms for the winter; for this you will need:

• 2 kg of mushrooms;
• 2 large bell peppers;
• a bunch of dill;
• 2 onions;
• 4 tbsp. l. sunflower oil;
• 1 tsp. ground black pepper;
• 2 peas of allspice;
• a pinch of citric acid;
• salt to taste.

Pre-boiled mushrooms are fried and stirred constantly in vegetable oil for 20 minutes. Then they add onions cut into half rings and finely chopped bell pepper. All ingredients are mixed, then citric acid, finely chopped dill and pepper are added to them. Salt the finished dish to taste and mix well. The butters are laid out in jars prepared in advance and the oil in which they were fried is poured into them. The jars are sealed with lids and sent for storage.

Recipes for fried and pickled butter: cooking dishes with mushrooms

The oiler got its name due to the slippery surface of the cap. Among experienced mushroom pickers, it is valued very highly, because its nutritional properties are superior to even the well-known porcini mushroom. The variety of different recipes for preparing butter only confirms the popularity of the product among the people.

The main feature that should be taken into account when picking mushrooms is the strong absorbent ability of the mushrooms; they pull out all harmful metals from the soil.

Butter as an independent dish

The best place to find these mushrooms is coniferous forests. It is very important that the area is clean and not contaminated with heavy metals. If there is no confidence in good ecology, the harvested crop must be subjected to heat treatment .

The best way is to boil for a long time and periodically replace the water with clean water. The energy value of butter is very high, and the protein is perfectly absorbed in the human body. Strong young mushrooms contain more useful substances than old ones.

The number of buttermilk recipes is difficult to count. Mushrooms are an independent complete product. A well-chosen side dish provides an excellent combination of taste and nutrition . The first important nuance when processing the harvested crop is time.

The fresh harvest of boletus must be washed and cleaned of leaves and needles. Then you can start cleaning. By the way, the process itself is quite simple, these mushrooms are unpretentious, and they are easy to process. It is not difficult to pick up the film on the cap with a knife; to clean the stem, it is enough to remove the top dirty layer.

Experienced mushroom pickers advise boiling mushrooms , even if they were collected in a clean area. Short boiling for 20 minutes guarantees the absence of harmful substances, but will preserve the taste and beneficial properties. After such heat treatment, you can begin cooking in any form.

Fried variety

Fried mushrooms are a classic recipe whose taste is hard to beat. To prepare, you will need already boiled and peeled boletus and several onions (depending on the number of mushrooms). The cooking process step by step is as follows:

1. You need to pour a small amount of vegetable oil into the frying pan (the butter is quite fatty, so during the frying process it is better to gradually add a small amount of oil) and heat it well.
2. Then you can add chopped onions. If you can use two frying pans, this will save time. Cook until golden brown and do not overcook.
3. Wild mushrooms can contain a lot of moisture, so before adding them to the pan, it is better to first transfer the prepared onions to another plate and add a little oil. You need to fry without a lid so that the moisture comes out faster and the butter does not turn out stewed.
4. When there is no excess liquid left, you can add spices to taste. It is not recommended to use very powerful herbs, so as not to drown out the mushrooms’ own unique taste. Universal spices in the form of salt and pepper will be enough.
5. After this, you can return the onion to the pan and stir the almost finished dish. Literally a few minutes of joint frying is enough.

Marinated boletus

It’s difficult to imagine a New Year’s table without such a dish. You can marinate in a variety of solutions ; the recipe given is a classic and will suit the vast majority of people.

1. First of all, you need to prepare the marinade. To do this, add 2 tablespoons of salt and 3 tablespoons of sugar per 1 liter of water. Large peppercorns in the amount of 10 pieces are sent after. To add piquancy and spiciness, it is recommended to add a clove of garlic and 2 dried cloves. A pinch of dried dill and bay leaf are added as desired, depending on taste preferences.
2. The marinade needs a little time to settle. In the meantime, you can move on to preparing the butter themselves. Peeled and uncooked mushrooms should be washed thoroughly. To do this you will need a large container of cool water. With careful movements, you need to periodically mix the mushrooms with your hands and change the water several times, as a sufficient amount of sand will settle. Small debris will float to the surface.
3. Small mushrooms can be cooked whole, but large ones can be cut into equal small pieces. A few drops of citric acid and a bite are added to the pan along with water. Boil the butter in boiling water for no more than 10 minutes.
4. Since the product is designed to be stored in a cool place for a long time, it is necessary to drain the water and repeat the same procedure again. The boiling time this time should be 15 minutes.

Salted mushrooms

Small specimens are best suited for pickling. Young small mushrooms do not need to be peeled from the film.

You can salt the stems and caps separately; it all depends on your taste preferences.

To prepare 1 kg of butter you will need 5 large peppercorns, 4 bay leaves, 3 cloves of garlic, 2 tablespoons of salt and fresh dill. The step-by-step instructions look like this:

1. The oilseeds must be thoroughly washed and cleaned of sand, needles and leaves.
2. Boil the mushrooms in salted water for 20 minutes, then drain in a colander to drain all the water.
3. Place a layer of salt on the bottom of an enamel pan and place the butter on it, cap down. Add all the ingredients here; first chop the garlic. Then you can add a layer of salt again and perform the entire sequence of actions again.
4. In order for the boletus to release its juice, it is recommended to press it with a wide plate and place a weighting agent (for example, a jar of water) on top. If the brine is not enough, you can add a small amount of boiled water and leave for 10-12 hours.
5. Place the mushrooms tightly in sterilized jars and add a small amount of vegetable oil. Full readiness will occur in 3 weeks.

How to fry butter with garlic for the winter

Fried mushrooms with garlic are an excellent option for preparing butter for the winter. Garlic adds an incredible aroma and unique piquant taste to the dish. The result is a dish that can be either a separate snack or an addition to other culinary masterpieces. To prepare you will need:

• 2 kg butter;
• 1 head of garlic (8-10 cloves);
• 1 onion;
• 40-50 g butter;
• ground pepper;
• salt.

Fry boiled mushrooms in melted butter for 25-30 minutes, stirring occasionally. You need to fry under the lid so that they are soaked in butter. Chop the onion into cubes, finely chop the garlic with a knife. Vegetables are added to the pan and fried along with mushrooms until golden brown. The finished dish is salted, peppered and compacted tightly into jars. The rest of the butter is poured there. When the jars of fried mushrooms have cooled, they are sent to a cool place for further storage.

Fried butter with onions - recipe without sterilization

Another wonderful option for preparing fried butter is with onions.

Required:

• Boiled boletus – 1 kg.
• Bulb.
• Butter – 1-2 large spoons.
• Sunflower oil.
• Salt, pepper, dill (optional).

How to fry:

1. Sort through the mushrooms, sorting out the wormy ones. Remove the film from the caps. Rinse thoroughly and set aside to drain. Cut into small pieces.
2. Transfer the slices to a frying pan with heated oil. cook over moderate heat for about 20 minutes, uncovered, to allow excess liquid to evaporate.
3. Chop the onion into small cubes. Fry in a frying pan with a little oil until nicely browned. Then transfer to the butter.
4. Chop the dill and follow. Immediately add salt, pepper and stir.
5. Add butter, stir until melted, 3 to 5 minutes.
6. Turn off the burner and close the lid. Leave to cool.
7. Place the fried mushrooms in jars and cover with nylon lids. Place in the refrigerator. The workpiece can be divided into bags or containers and sent to the freezer for long-term storage. Jars of butter can be sterilized, then they can be stored in the cellar.

How to prepare fried boletus with vegetables for the winter

Vegetables turn fried mushrooms into a delicious appetizer that will remind you of warm summer days. The recipe can be supplemented with your favorite vegetables, but the classic list of ingredients for preparing such a delicacy is as follows:

• 2 kg of fresh mushrooms;
• 0.5 kg of zucchini;
• 0.5 kg of tomatoes;
• 200 g tomato paste;
• 0.5 kg squash;
• sunflower oil;
• 5 tbsp. l. wheat flour;
• salt and pepper to taste.

Vegetables and boiled butter are fried separately. Simmer the mushrooms for about 10 minutes over low heat. Zucchini and squash are cut into slices, rolled in wheat flour and fried until golden brown. The tomatoes are cut into cubes and stewed until smooth, then tomato paste is added to them and mixed.

Important! Instead of squash, you can use eggplant or zucchini. You can also add onions and a small amount of carrots to the recipe.

All ingredients are mixed and simmered in a large saucepan for about half an hour. Then the fried boletus is placed in jars for the winter. They need to be sterilized for about 2 hours in a large saucepan with water and only then rolled up under the lids. The finished snack is sent for storage in a cold basement.

Recipe for winter butter, fried and doused with marinade

This winter appetizer can become a real decoration for any table. The combination of fried butter and delicate marinade gives the dish a unique taste and subtle spicy aroma. To prepare this delicacy you will need:

• 1 kg butter;
• 300 ml water;
• 4 tbsp. l. table vinegar;
• salt;
• 5 peppercorns;
• vegetable oil for frying.

First you need to make the marinade. Add vinegar to boiling water, 1 tbsp. l. salt and peppercorns. Boil the mixture for 3 minutes and remove from the stove. Boiled mushrooms are fried over medium heat until golden brown. Then the fried boletus is placed in prepared jars and poured with the cooled marinade. The jars are tightly sealed and sent for storage. To avoid the development of mold in the jar, you can pour 1 tbsp into each jar. l. sunflower oil.

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.

Bulgarian recipe for canning fried butter for the winter

Snacks originally from Bulgaria have remained among the most popular in Russia and neighboring countries for many decades. The classic Bulgarian recipe for preparing mushrooms for the winter involves using a large amount of vegetable oil, vinegar and garlic. For 1 kg of butter you will need:

• 200 ml sunflower oil;
• 4 tbsp. l. 9% table vinegar;
• 4 cloves of garlic;
• a small bunch of dill;
• salt to taste.

Mushrooms are fried in a large amount of vegetable oil until golden brown. After they are ready, they are placed in jars, and vinegar, finely chopped garlic, a little salt and chopped herbs are added to the remaining oil in the pan. The mixture is brought to a boil, then removed from the heat, cooled and poured over the fried butter. Jars with the workpiece are sterilized in boiling water for 50 minutes, after which they are sealed and sent for storage.

Korean butter with vinegar

Fans of spicy snacks will love Korean-style butter; we will prepare these canned foods with vinegar, garlic and a mixture of spices for Korean salads.

• 1 kg butter;
• 1 liter of water;
• 20 gr. spice mixtures for preparing Korean salads;
• 250 ml vegetable oil;
• 10 gr. Sahara;
• 10 gr. salt;
• 20 ml table vinegar (9%);
• 5 gr. ground paprika;
• 50 gr. onions.

We clean and rinse the boletus. Cut into small slices. Pour in 0.75 liters of water, add a little salt and boil the mushrooms until tender. Drain the broth through a colander.

Heat the oil and fry the finely chopped onion in it. Separately, boil the remaining 0.25 ml of water, add salt, sugar, and spices to it. Remove the marinade from the heat and pour in the vinegar. Mix marinade and oil with onions.

Place the mushrooms in clean and always dry jars, pour in the prepared marinade mixture and oil. Cover with plastic lids. The mushrooms will be ready for consumption on the third day. The product is stored in the refrigerator for up to three months.

How to store fried boletus for the winter

It is believed that even without sterilization, fried mushrooms can retain their consumer properties for up to six months. The main conditions for storage are a tightly closed container with preparations for the winter, the absence of direct sunlight and compliance with the correct temperature conditions. The best temperature for storage is considered to be 4-6 degrees, so you need to choose the appropriate room - a cellar or basement.

Important! If you transfer the workpiece into plastic containers and cover it tightly with a lid, it can be stored in the freezer for quite a long time.

There are several ways to extend the shelf life of this snack. Sterilizing jars before sealing can increase the shelf life of the product to 9-12 months. Also, an excellent way to protect a dish from the development of harmful microorganisms is to add a small amount of vegetable oil.

Butter - how to cook delicious marinated, fried or salted recipes with photos

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