Mushrooms can be a very nice addition to the daily menu. And for the holidays as a snack, they can be said to be indispensable. In winter, opening a jar of supplies, not only makes your stomach happy, but also nostalgic for summer and autumn. Among the most accessible forest mushrooms are butterfish and honey mushroom. They can be bought not only from "silent hunters", but also in some supermarkets, even if frozen. So today we will learn (or remember) how to cook fried butter. Several options, consider the most beloved and unexpected.
Just fried butter
Mushrooms must first be cleaned. A film is growing on their hat, which becomes tough during cooking. In addition, it gives the mushrooms an unpleasant bitterness. So before you cook fried butter , this film will have to be removed. However, this is the most lengthy and tedious procedure. Further gestures of labor are not.
The peeled mushrooms are boiled. If large specimens are caught, they will have to be cut. Boiled butter in slightly salty water for about an hour. Sliced onions are fried separately. The slicing form is not of fundamental importance - at least in rings, at least in squares. When the onion becomes translucent, mushrooms are added to it, all together fried for about 15 minutes, until most of the liquid has evaporated. Then the fried oil is salted, a piece of butter is reported into the pan, and the mushrooms are simmering for a few more minutes. As you can see, everything is simple!
Butter in sour cream
One of the most popular ways that fried butter is cooked! The recipe begins with the procedures already described: the mushrooms are peeled, boiled (this time about a quarter of an hour, since in sour cream they cook much faster than without it). At the same time it is cleaned, washed, crumbled and fried onions. When it becomes soft, mushrooms are added to the pan. Many experts advise them to cut - so they cook faster. But if you have small butter, fried they will be more beautiful whole. After evaporation of excess water, the mushrooms are salted. Flavored with a pinch of ground nutmeg and poured sour cream. Its quantity, of course, is a matter of taste, but if you do not strive for a large amount of gravy, a couple of spoons per 0.5 kg of fresh mushrooms will be enough. 5-10 minutes will be stewed in sour cream.
Butter with nuts
Very tasty dish, for some reason little-known. It is curious that for him it is not necessary to boil mushrooms, and they are fried not in vegetable oil, but in butter. So, 0.5 kg of peeled butter should be cut, not large, but not crushed. then fry while stirring until brown. To them are added a few chopped feathers of onions, pepper and salt, cilantro and three quarters of a glass of chopped walnuts. For a couple of minutes the whole thing is fried “dry”, then a spoon of apple cider vinegar is poured, and after boiling the fire is extinguished. We can say that butter mushrooms, fried with nuts, are more likely a hot salad. However, the dish has an unusual taste, especially if served with pomegranate seeds.
Fried butter with potatoes
Mushrooms combined with potatoes are a completely independent dish. On fasting days, in general, an ideal choice is satisfying, appetizing, and does not violate church canons. The procedure will be slightly different. First, three hundred grams of peeled and chopped butter are fried until the moisture evaporates. Then a finely chopped onion is added to them. On another burner, half a kilo of potato cut into strips is fried at this time. When the tubers are ready, the contents of both pans are combined, mixed, peppered and salted. Another five minutes, the oil, fried with potatoes, is held on fire, so that the potatoes are saturated with mushroom spirit. And finally, already on the plates, they are sprinkled with herbs, after which they are eaten with great appetite.
Fried butter for the winter
Most often, naturally, mushrooms are pickled in reserve or salted. However, there is a recipe for rolling fried butter for the winter. To do this, throw the mushrooms in boiling water, cook for a quarter of an hour, then the water is drained, after which the process is repeated again. Next, the butter is laid out on a hot frying pan with vegetable oil, covered with a lid and fried for half an hour. You need to mix regularly - as the moisture evaporates, the mushrooms can stick to the bottom. After half an hour, the lid is removed, then the oil is fried for ten minutes without it, for a beautiful blush. You need to salt the mushrooms at the very end of cooking. When hot, the mushrooms are laid out in sterilized small jars, filled with oil, in which they are fried and sealed with sterile lids. To store butter, fried for the winter, you will have to either in the refrigerator or in a cold cellar. In the heat they just explode.
Oil fried with potatoes in a slow cooker
The magic apparatus will not be superfluous in the preparation of mushrooms. Very good in it are fried butter. A recipe for a multicooker involves cutting mushrooms into plates. Preliminary boiling is not provided. Lean oil is poured into the bowl, the "Frying" mode is selected. In its absence, “Baking” is suitable. Mushrooms are laid out in hot oil for about five minutes, after which they are supplemented with a piece of butter and potatoes. Pairs of large tubers are enough for 300 grams of oil. For 10 minutes, the mushrooms are fried together with potatoes (mix in the same way as you fry potatoes on the stove). Finally, the dish is salted, finely chopped onion is added, and after five minutes, you can sprinkle the fried butter with greens and serve.