Fried boletus is a tasty and satisfying dish that can be eaten without or with a side dish, frozen for the winter, or used to prepare cold and hot appetizers. However, if you don’t know how to fry butter in a frying pan correctly, instead of an appetizing dish, you may end up with a shapeless mass that no one will want to eat. To avoid unpleasant surprises, you just need to study the features of the technology for preparing fried butter.
Cooking recipes
For cooking, you need to stock up on raw, fresh, recently harvested mushrooms or frozen boletus (500-600 g), as well as olive or vegetable oil (at least 20 ml). These are the basic ingredients for all stir-fry recipes.
Classic recipe:
- Wash the boletus well and cut into slices.
- Heat up the frying pan.
- Add the mushrooms, and after a couple of minutes the oil and fry for 10 minutes.
It is best to fry at maximum heat only for the first minutes. Then you can reduce the heat and simmer until everything is ready. We add mushrooms in portions; as soon as one is fried, a new one is immediately added. The finished dish should be salted to taste.
This is the simplest recipe, sometimes it is changed by adding potatoes, onions, sour cream and other ingredients. If other vegetables are added, the amount of oil will need to be doubled (up to 60-70 ml). The total frying time is about 10-15 minutes. At the end you can add a little butter for taste. The calorie content of this dish is low (up to 120-130 kcal per 100 grams). Extra calories come from butter, potatoes, sour cream and other ingredients.
Mushrooms also go well with cabbage, meat, especially chicken and pork, and zucchini. Fried boletus is well suited as a filling for pies or pizza, pies, pasta and any pasta. The butter dish can be used for canning and other homemade preparations for future use. Forest gifts can be stored for a very long time if all conservation conditions are maintained.
Fried butter with onions are ready
5. You can add sour cream to the fried butter and simmer under the lid on low heat for about 5 minutes.
6. Then add chopped herbs.
7. And garlic (dried or fresh).
Preliminary processing
There is no harm from this type of mushroom (poisoning with butter mushrooms is rare), but some still prefer to boil them a little before frying (at least a couple of minutes). It is imperative to wash, dry and cut the caps and legs into large slices. You can remove the film, skin or peel from the cap so that the fruit is not so slippery. There is no need to additionally marinate or process the mushrooms, but you can soak them in salt water for 10 minutes. They won't taste bitter anyway, so it's more of a way to get rid of excess dirt.
Dried mushrooms are also soaked. If you are planning to can or freeze boletus, the process will be more complicated. Rolling butter into jars is very profitable, as they withstand storage well and retain most of their original properties. They can be constantly used for cooking. For example, if you decide to fry potatoes or cook mushroom soup.
IMPORTANT! Preparing boletus is very simple. The main thing is to follow the recipe exactly and always check the mushrooms, paying attention to the color and any defects. It is better not to cook old butter.
Should you boil it before frying it?
Fried boletus doing everything right!
To improve their taste and get rid of negative microelements, you need to cook them. They should be cooked for no more than 10 minutes, otherwise they may fall apart when frying. Do not soak them or cook them until fully cooked.
After cooking, you should immediately drain them in a colander or sieve and allow all excess water to drain.
There is another way to cook butter before frying:
- Add salt and citric acid to water
- If there is no acid, then per liter of water three tablespoons of 9% vinegar
- Cook for 7-10 minutes in this marinade
- Place in a colander and let the water drain
After this simple procedure, you can fearlessly use these mushrooms to prepare any dishes.
To summarize, we can only give you advice that these mushrooms need to be cooked. If we take another popular question: “how long should you cook butter?”, we will give the answer that at least 10 minutes if you decide to do it.
How long does it take to fry frozen and fresh mushrooms?
If you just took the butter out of the refrigerator freezer, it is advisable to defrost it first. Otherwise, there is a risk that they will burn. Keep the defrosted mushrooms in a heated frying pan without oil for some time (up to 5 minutes) so that all excess moisture is removed. You can then fry as usual for 10-20 minutes.
Fresh boletus can be fried immediately, but it is also advisable to hold it in the pan for a while before adding oil. Let's look at step-by-step recipes with descriptions that use fried mushrooms.
Butter with onions
Butternuts go perfectly with fried onions.
Ingredients:
- boletus - 500 g;
- salt - 1 tsp;
- sunflower oil - 20-30 ml;
- 1 onion.
To prepare the dish you need:
- Fry the mushrooms and add the onion, cut into thin rings (one large onion per frying pan is enough).
- Pepper and salt.
- Cover the pan with a lid and simmer for 10 minutes.
Another option is also possible: first fry the onion in oil, and only then add the mushrooms. You can also replace the onion with garlic and prepare a completely different tasting dish.
Fried with potatoes
Butter in a frying pan is most often prepared with potatoes.
Ingredients:
- boletus - 500 g;
- salt - 1 tsp;
- sunflower oil - 20-30 ml;
- 1 onion;
- 300-400 g potatoes;
- black pepper to taste.
To prepare you need:
- Cut the potatoes into strips or slices, and the onion into thin rings.
- Fry the potatoes in the traditional way - in a heated frying pan with oil.
- Fry the boletus in a separate bowl and then mix with the cooked potatoes.
- Salt, pepper and sprinkle with chopped parsley and salted cheese.
The correct recipe for roast with potatoes is one that involves cooking the dish over a fire. True, in this case there is a very high risk of poisoning, since there will be little opportunity to prepare and test the mushrooms.
With sour cream
Butternuts turn out best if you stew them with sour cream sauce.
List of components:
- butter 500 grams;
- salt 1 teaspoon;
- sunflower oil up to 20-30 ml;
- 1 onion;
- 30 ml sour cream or cream (preferably 15-20% fat);
- black pepper to taste.
To prepare you need:
- Boil the mushrooms briefly and dry in a colander.
- Heat a frying pan and fry the onion rings until translucent.
- Add chopped butter and fry for 10-15 minutes.
- Pour in sour cream, add salt, pepper and other spices to taste.
- Stir and leave to simmer a little.
The finished dish can be sprinkled with herbs. You can also use heavy cream or mayonnaise instead of sour cream.
With nuts
An original dish can be created by adding about half a glass of crushed walnuts to the mushrooms.
Ingredients:
- boletus - 500 g;
- salt - 1 tsp;
- sunflower oil - 20-30 ml;
- 1 onion;
- half a glass of walnuts;
- black pepper to taste.
To prepare you need:
- Fry mushrooms in the traditional way.
- Add nuts and thin onion rings.
- Add salt, pepper and mix well.
- Add a tablespoon of vinegar.
After a couple of minutes, the mushrooms and nuts are ready.
With buckwheat
Of all the porridges, buckwheat goes best with butter.
Ingredients:
- boletus - 500 g;
- salt - 1 tsp;
- sunflower oil - 20-30 ml;
- 1 onion;
- 1 grated carrot;
- buckwheat 300-400 g.
To prepare you need:
- Boil buckwheat porridge.
- Fry the onion in a frying pan and 1 grated carrot.
- Add mushrooms, salt and pepper to taste.
- Mix the dish with already prepared boiled buckwheat.
- Add a little water and simmer with the lid closed until fully cooked for another 10 minutes.
Buckwheat can be decorated with egg halves. Not only boletus is prepared with porridge, but also any other goodies from the forest (boletus, boletus, russula). They can also be used for solyanka and other dishes.
Butter with walnuts and pomegranate
Crushed nuts added to fried mushrooms will transform them into a new dish if you add red pomegranate seeds.
Ingredients:
- boletus - 500 g;
- salt - 1 tsp;
- sunflower oil - 20-30 ml;
- 1 onion;
- 1 tbsp. spoon of vinegar;
- 35 grams butter
- 1 ripe and peeled pomegranate.
To prepare you need:
- Chop the walnuts and peel the pomegranate.
- Fry the boletus in sunflower oil with onions.
- Add nuts and butter.
- Simmer the mixture for at least 7-10 minutes with the lid closed.
- Add the main ingredient: pomegranate seeds, as well as a spoonful of vinegar and spices.
A dish with red grains will look very impressive and original.
How to fry fresh boletus with breadcrumbs
Another secret that gives fried butterfly a crispy crust is breadcrumbs. But before the mushrooms are breaded, they are dipped in batter, which is prepared from the following products:
- eggs – 2 pcs.;
- milk – 100 ml;
- flour – 50 g.
Mix all ingredients well and add salt. Dip the butter dish into the batter and then into the breadcrumbs. Fry in plenty of vegetable oil until golden brown.
Let's quickly clear the boletus in the forest
You can carry out this procedure right in the forest, immediately after collecting mushrooms. After the mushroom is cut, you can sit comfortably in a clearing or stump and process the crop. The benefit will be double: more time spent in nature and already cleaned mushrooms will be brought home. Here's a quick way to remove the sticky skin:
- we clean the cap from debris;
- the mushroom is cut into two parts vertically down to the skin on the cap;
- Move the halves apart and pull the film. Thus, it should be removed completely.
You can carefully pick it up by the edge with a knife and remove it. But this should only be done in dry weather. Wet mushrooms are very slippery, so it is better to dry them a little first, then it will be easier to remove the skin.
Watch the video! How to clean boletus
Roast in sour cream
Butter fried in sour cream is a classic of the genre. Thanks to the fermented milk product, the mushrooms become more aromatic and acquire a rich taste.
Ingredients:
fresh mushrooms - 600 g;- onion - 1 medium onion;
- fat sour cream - 120 ml;
- butter - 30 g;
- vegetable oil - 2 tbsp. l.;
- pepper, salt, garlic, herbs.
Before frying, the butter is thoroughly washed and crumbled into small pieces. The onion is chopped into half rings and fried in vegetable oil until brownish. Spread the butter and cook for about ten minutes over medium heat. Reduce the heat to minimum, add a piece of butter and simmer for another 10 minutes under the lid. Before the end of cooking, add salt, pepper, finely chopped herbs, garlic and sour cream, and keep on the stove for another seven minutes.
Fried boletus in sour cream is suitable for both a daily meal and a festive dinner. They are good as a snack and a main dish. It will be very tasty if you use homemade rich sour cream.
Butter like a merchant
The dish is suitable for an everyday menu. Will fit perfectly into Easter Lent. For 500 g of butter you will need 350 g of buckwheat, a large onion, medium carrots, vegetable oil for frying, spices, dry herbs.
First, fry the mushrooms, then add onions and carrots. Pour water and cook for 20-30 minutes to get mushroom broth. Add salt, spices, add buckwheat. Simmer until done, without stirring.
If you cook in a slow cooker, the onions and carrots are not fried. They are laid out in layers on top of the mushrooms, spices and salt are added, then buckwheat is poured. Afterwards, water is poured in and the “quenching” mode is selected according to the standard program, depending on the model of equipment.
Once the buckwheat is cooked and the excess broth has evaporated, stir the dish. As an option, you can use rice instead of buckwheat, then you will get pilaf with mushrooms.
Preparing for frying
To make the dish tasty and healthy, the mushrooms must first be properly processed . There are certain rules for preparing butter for frying. The collected specimens are carefully sorted, discarding the wormy, old and rotten ones. The most delicious are considered to be young boletus, which is 2-3 days old. They can be identified by their pale brown cap and tight white stem, not damaged by insects.
High-quality mushrooms are cleaned of dirt, stuck leaves and needles. It is imperative to remove the sticky film from the cap, as it gives the finished dish an unpleasant sliminess. The product is then thoroughly washed in cool running water.
Many housewives wonder whether it is necessary to pre-boil mushrooms before frying.
If the harvest was harvested a day or two ago, then it is necessary to boil it. Boil the peeled and washed boletus for 20 minutes, adding the whole onion. This is done for safety reasons: if the mushrooms are unsuitable for food, the onion will darken. How to prepare a simple and tasty champignon salad
There are quite a lot of recipes for making fried butter. Each housewife prepares them in her own way, focusing on the tastes of her household.
Features of the technology
The preparation of any dish has its own characteristics, and fried boletus is no exception.
- It is important not only to adhere to the technology for preparing butter, but also to the place where they are collected. They are not recommended to be collected along highways, in industrial areas, plantings, since in these areas the natural environment is polluted with various emissions, exhausts, chemical fertilizers and other harmful substances that are well absorbed by mushrooms.
- The collected boletus must be sorted out, discarding spoiled and overgrown mushrooms, the rest must be cleaned by removing the film from their caps (this is easier to do if the mushrooms are dried a little and the knife blade is moistened with vegetable oil). Afterwards, all that remains is to wash the mushrooms well and cut them into equal-sized pieces, leaving only the smallest specimens intact. There is no need to soak the butter.
- Inexperienced housewives are often concerned with the question of whether they need to boil butter before frying them in a frying pan. This question should be answered positively: before frying, the butter must be boiled in salted water (10-20 g of salt per 1 liter of water) for at least 10 minutes after boiling, or even more if the recipe requires it. After this, the mushrooms are washed and placed in a colander so that it can drain. You can skip the cooking stage only if you are going to fry frozen mushrooms that have previously been cooked.
- To prevent the butter from turning into a shapeless mass, you need to fry them over fairly intense heat, without covering the pan with a lid. To avoid burning the butter, you need to stir it often.
It remains to add that the butter is most delicious if you fry it in butter or with the addition of sour cream. Onions will also highlight their delicate taste.
Is it possible to fry butter and how are they useful?
Butterfly, like other mushrooms, contains ninety percent water. Essentially it's fiber, but of course it has benefits. The remaining ten percent are distributed as follows: 4 - protein, 2 - fiber, 1.5 - carbohydrates, and less than 1% fat. Butter contains vitamins such as A, C, PP. This product also contains thiamine, riboflavin, and folic acid. What is important is that boletus contains such useful microelements as phosphorus, iodine, manganese, iron, potassium, and copper.
This type of mushroom is perfect for those who are trying to eat healthy, because their calorie content is only 18 kcal per hundred grams. But this, of course, is if they are marinated or salted, but not fried. It should be taken into account that during heat treatment the calorie content of butter increases. This can be solved by reducing the amount of oil that will be used when cooking the mushrooms.
It should be noted that boletus mushrooms are similar in nutritional value to porcini mushrooms. It is also interesting that this product is similar in amino acid content to animal protein. Conclusion? Butter is perfect as a meat substitute. This substitute is especially suitable for vegetarians and vegans. We can give the following example: one kilogram of mushrooms contains several times more protein than a kilogram of fish or beef. And butter proteins are perfectly absorbed - eighty-five percent.
Scientists have found that this product contains antibiotic compounds and elements that help stimulate the immune system. It is noteworthy that most of these elements are contained in the mushroom cap; they are an antiseptic and kill pathogens. Therefore, the use of this product is indicated for infectious diseases and to strengthen the immune system.
Features of the technology
The preparation of any dish has its own characteristics, and fried boletus is no exception.
- It is important not only to adhere to the technology for preparing butter, but also to the place where they are collected. They are not recommended to be collected along highways, in industrial areas, plantings, since in these areas the natural environment is polluted with various emissions, exhausts, chemical fertilizers and other harmful substances that are well absorbed by mushrooms.
- The collected boletus must be sorted out, discarding spoiled and overgrown mushrooms, the rest must be cleaned by removing the film from their caps (this is easier to do if the mushrooms are dried a little and the knife blade is moistened with vegetable oil). Afterwards, all that remains is to wash the mushrooms well and cut them into equal-sized pieces, leaving only the smallest specimens intact. There is no need to soak the butter.
- Inexperienced housewives are often concerned with the question of whether they need to boil butter before frying them in a frying pan. This question should be answered positively: before frying, the butter must be boiled in salted water (10-20 g of salt per 1 liter of water) for at least 10 minutes after boiling, or even more if the recipe requires it. After this, the mushrooms are washed and placed in a colander so that it can drain. You can skip the cooking stage only if you are going to fry frozen mushrooms that have previously been cooked.
- To prevent the butter from turning into a shapeless mass, you need to fry them over fairly intense heat, without covering the pan with a lid. To avoid burning the butter, you need to stir it often.
It remains to add that the butter is most delicious if you fry it in butter or with the addition of sour cream. Onions will also highlight their delicate taste.
