Butter – how to cook: recipes

The content of the article

• How to cook butter
• How to peel mushrooms
• How much to cook
• How to pickle
• How much to fry
• How to freeze for the winter
• Butter recipes
• Soup
• Fried with potatoes
• Winter pickling recipe
• Fried mushrooms for the winter
• Salted
• Chicken Salad

Mushroom pickers can unerringly recognize a butterdish: even being a little further from it, it is easy to see the shiny hat of a small mushroom. You can use butter in cooking in different ways: salt them, fry or cook soup.

How to cook butter

Cooking oil should be started with thorough washing and cleaning. At this stage, you need to throw out the bad mushrooms, accidentally caught in a bast basket. Further actions depend on the specific recipes. You can marinate the butter at home entirely, but for frying it is better to cut into several parts.

How to peel mushrooms

Regardless of the dish you are preparing, cleaning the oil is mandatory. Slippery hats with legs must first be washed and dried naturally. Before you clean the oil, if necessary, you can additionally get it wet with a napkin. Next, take a small knife, which will be more convenient to work with, and pick up a thin film covering the mushrooms. It will not be difficult to remove it from a dry oiler. However, it should be borne in mind that it will be easy to remove the skin only from small fungi, in larger specimens it is thinner.

How much to cook

Culinary experts often combine methods of heat treatment in one dish. So, for example, you can cook oil before frying. This decision is due to the desire to completely protect yourself from poisoning, say, a false grease nipple, which even in the photo is very similar to the real one. Delicious mushrooms are boiled until boiling, then they need to be transferred to another container with cold salted water and boiled for another half hour. Add a small amount of citric acid to the pan, it will not allow the mushrooms to darken.

How to pickle

Not only fried mushrooms can be tasty, but also salted. This option is ideal for saving them for the winter, because the New Year’s table is rarely dispensed with homemade pickles. Marinade is prepared from those ingredients that the hostess likes, but in most cases it cannot do without vinegar, allspice, sugar, salt and garlic. Sometimes pickled butter is flavored with mustard and supplemented with onions. This option is convenient if, after opening the jar, you plan to cook, for example, a salad.

How much to fry

It doesn’t matter whether you boil the mushrooms or not, you also need to pay attention to cooking in a pan. As a rule, frying takes no more than a quarter of an hour, but sometimes the time can be increased. If we are talking about frozen oils, then it will take longer to cook them in a pan. It will take 40 minutes: half of the time, the dish should be covered with a lid, and the second half should be cooked over medium heat without it. Before frying oil, they can be divided into parts for more convenient eating..

How to freeze for the winter

Home winter preparations – one of the favorite delicacies of Russians. This also applies to frozen oils, the recipe for which is extremely simple. In raw washed form, you can also save the benefits of fungi until winter. It is advisable to immediately peel the skin before freezing, otherwise it will give an unpleasant bitterness. Small specimens can be frozen in their entirety, large ones are best cut. If this option is not to your liking, you can pre-boil the butter. In this case, you can put them in the refrigerator only after cooling completely..

Butter recipes

Washed and peeled mushrooms, regardless of whether you froze them or brought fresh from the forest, you can already cook. Dishes from butter will turn out equally tasty if you fry them, bake in the oven or stew in a slow cooker. Before you cook something, it is not necessary to check the contents of the refrigerator, you can come up with a delicious dish of the available products. For fried mushrooms, only vegetable oil is useful, and to pickle the butter, simple spices are enough.

Soup

Mushroom cream soups with crispy croutons abound on the menu of most gourmet restaurants. The consistency of such dishes is very pleasant, and the added cream gives a delicate taste. However, oil soup is not required to have a creamy texture in order to induce appetite and desire to try it again. It may contain pieces or even whole pieces of small size..

Ingredients:

• oil – 300 g;
• potatoes – 600 g;
• turnip onion – 2 pcs.;
• carrots – 1 pc.;
• water – 2 l;
• sour cream – 200 g;
• vegetable oil;
• salt;
• seasonings.

Cooking method:

1. The key element is oil – how to cook them is described above: you must wash, clean and boil in salted water.
2. Cut the butter into pieces, separating the hat from the legs, fry in oil.
3. Cut vegetables in a way that pleases you. Boil water and send them to boil.
4. Salt the vegetable stock, add seasoning. He needs to cook for 25 minutes from the moment of boiling.
5. After a quarter of an hour, shift the oil and cook for another 5 minutes.
6. Put sour cream, stir. After 5 minutes, turn off the soup, let stand under the lid. Garnish with greens before serving.

Fried with potatoes

Fried butter will make potato a great company, diluting its taste. Additionally, you can flavor the dish with a spoon of sour cream or any creamy sauce.

Ingredients:

• mushrooms – 500 g;
• potatoes – 1 kg;
• onions – 2 pcs.;
• salt;
• pepper;
• vegetable oil.

Cooking method:

1. Sort the oil by removing debris and damaged items. Peel off the cap to avoid a bitter taste. Rinse several times and cut into medium slices.
2. Chop the peeled onions in small strips so that a lot of juice does not come out.
3. Pour the oil into a medium-sized skillet, wait for it to heat. Put mushroom slices and chopped onion, salt. Cooking takes about a quarter of an hour to the golden hue of the onion strips..
4. Along with the roasting process, cut the potatoes into small cubes.
5. Transfer the onion-mushroom mixture to another container, and send the potatoes to the pan. Salt.
6. After cooking the potato cubes, put the mushroom mass with onions back, mix. Sprinkle with pepper, darken under the lid for a few minutes.

Winter pickling recipe

It’s hard to imagine a Christmas feast without pickled cucumbers and mushrooms. The recipe for pickled butter for the winter without sterilization is very simple, and the pleasure of eating the finished product is great. You can prepare a marinade in several ways and put those ingredients that you like. Mustard and garlic are used for sharper workpieces..

Ingredients:

• oil – 2 kg;
• granulated sugar – 2 tbsp. l .;
• salt – 3 tsp;
• water – 1 l;
• table vinegar – 125 ml;
• Bay leaf;
• peppercorns.

Cooking method:

1. Remove the film from the mushroom caps, remove any trash. Wash each grease fitting very thoroughly, before they can be soaked in water so that the dirt leaves.
2. Make mushroom preparations by cutting each copy into pieces.
3. Put the slices in salted boiling water for a quarter of an hour, remembering to remove the foam. Throw it in a colander.
4. Put a pot of water on the fire, add sugar, salt, bay leaf and pepper. Boil.
5. Remove water from the heat and pour vinegar.
6. In a clean, sterilized jar, put the mushrooms, pour the oil on top of the marinade. Roll under the covers.

Fried mushrooms for the winter

Not every housewife is pleased with the idea that frozen raw mushrooms in winter will have to be cooked additionally. For these cases, there is a way out – you can immediately fry them after cleaning, and then decompose them into prepared containers. You need to store them in the refrigerator under plastic covers. Before you close the fried mushrooms, you will need to sterilize and dry the jars.

Ingredients:

• mushrooms;
• vegetable oil.

Cooking method:

1. Gifts of the forest with an oily hat should be well cleaned, eliminating the unnecessary film that gives bitterness. Next, you need to wash them well.
2. Cut each large oiler into slices, small – divide in half. If you do not eat legs, then cut them off, leaving only hats.
3. In a deep frying pan, warm the vegetable oil, put the mushroom pieces there. Cover the pan and cook for 50 minutes, stirring occasionally.
4. Remove the cover. Cook until the mushroom juice has completely evaporated..
5. Sterilize the jars and dry them, not allowing to cool very much. Put the fried mushroom mixture, leaving a centimeter on top. Pour hot oil.
6. Cork jars with plastic lids or, if you plan to store them outside the refrigerator, sterilize the workpieces.

Salted

Before preparing the gifts of the forest, they are carefully sorted. At this stage, randomly caught worms that are eaten by animals or broken are thrown away. The size here is also important: large mushrooms are more convenient to cook, while small ones will go to the pickle entirely. Look in jars and on the table, they will be more aesthetic. The recipe for salting butter is similar to pickling, but there are differences.

Ingredients:

• small mushrooms – 1 kg;
• salt – 6 tsp;
• peppercorns;
• bay leaf;
• dill umbrellas;
• garlic.

Cooking method:

1. Cook pre-washed and cleaned oils.
2. At the bottom of the enameled container, pour a little salt, put some of the mushrooms.
3. Chop the garlic finely, put in the same bowl with the next layer. This is followed by dill, pepper, lavrushka and salt again. Layers are repeated until the products run out..
4. Cover the resulting mass with a flat dish or a lid, put something heavy on top. After a day, juice should stand out.
5. After a day, put the prepared mushroom mass in clean jars, pour the brine.
6. When stored in the refrigerator under the covers, the dish can be tasted after 2 weeks.

Chicken Salad

In mushroom dishes, champignons are more common than others: cooking them is simpler and accessible all year round. Recipes with oils are less common, which does not detract from their taste and benefits. Due to their small size, they can not be divided into parts, but used as a whole. One of the hearty and delicious dishes is a salad with oils and chicken. The balanced composition of mushrooms harmonizes well with protein-rich chicken.

Ingredients:

• canned oil – 200 g;
• chicken breast fillet – 400 g;
• egg – 4 pcs.;
• onion – 1 pc.;
• mayonnaise – 100 g;

Cooking method:

1. Cook the whole chicken breast fillet in slightly salt water.
2. Chop the onion as small as possible.
3. Boiled eggs need to be cut into medium pieces..
4. The mushroom mass must be separated from the marinade, strain with a colander. If the mushrooms are small, then cutting them is optional.
5. Cut the chicken breast into pieces or separate the fibers by hand. Lay on the bottom of the salad bowl. Lubricate with mayonnaise.
6. Next comes the onion-mushroom layer. Finally, lay the eggs and coat with mayonnaise. If desired, this sequence of layers can be repeated twice.