Mushroom lovers will immediately recognize the butterdish by the thin, slippery film on the cap. These mushrooms are not only very tasty, but also healthy. There are many ways to prepare them, but one of the most common is frying. To give fried butternuts a rich flavor, they are cooked with various vegetables, sauce, bacon and other additives.

Preparing for frying

To make the dish tasty and healthy, mushrooms must be properly processed first. 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.

Carefully selected and washed mushrooms are allowed to dry on a paper towel to remove excess liquid. Then they are cut into slices or pieces and fried in oil until the juice evaporates. This will take approximately 20-25 minutes. Add the chopped onion and cook for another five minutes.

The potatoes are cut into cubes and fried in oil in a separate frying pan until fully cooked. Combine mushrooms and potatoes, add salt and spices and bring the dish to readiness within five minutes. Roast butter with potatoes is served hot, sprinkled with chopped herbs.

You can fry boletus mushrooms with cheese. This will give the dish a refined taste and some piquancy..

Ingredients:

  • fresh boletus - 500 g;
  • hard cheese - 200 g;
  • 2 medium onions;
  • vegetable oil - 2 tbsp. l.;
  • parsley or basil.

Butternuts are cleaned, washed, allowed to drain and cut into fairly large pieces. Small specimens can be cooked whole.

The onions are finely chopped and fried in vegetable oil until golden brown. Add mushrooms, salt, pepper to it and fry for about half an hour with constant stirring.

Before finishing frying, add grated cheese and herbs. Reduce the heat and cook the dish until a crispy crust forms on top. It is best to do this with the lid closed. Serve hot mushrooms with cheese.

Fried boletus is a very tasty and satisfying dish. Many people wonder: “ Why clean oil from the film?". The fact is that oil film, especially large ones, accumulates a lot of forest debris and sand. It is easier to clean such oils from the sticky film, along with all the debris, than to rinse them. In addition, when frying, the film sticks to the pan and burns. Frying butter is very simple. Butter should be fried for 15-20 minutes.

Ingredients:

Boletus mushrooms-500-700 grams

Bulb onions-1-2 pieces

Vegetable oil- 1 tbsp. l

Butter- 1 tbsp

Sour cream(optional) - 2 tbsp

Spices. greens, garlic, salt, ground black pepper.

How to fry butter

1 . Peel the oil from the film, rinse and dry.

2 . Cut the butter into large pieces.

3. Heat vegetable oil and butter in a frying pan. Peel the onion and finely chop it. Fry until half cooked (no need to brown).

4 . Add mushrooms and place over low heat. The butter will give a little juice. Fry for 15-20 minutes, stirring regularly. Salt and pepper to taste.

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.

Fried butter best recipes

The mushroom season has brought us whole baskets of this delicious product. Wonderful boletus will now dominate our table, sweetly combined with boiled potatoes, vegetable salads, pasta and cereals. The main thing is to cook the mushroom itself deliciously and learn how to combine it with different foods. Let's add several new fried butter dishes to our recipe collection.

Recipe: Butter fried with cheese and herbs

  • Mushrooms, boletus – 0.5 kilograms.
  • The cheese is hard, you can use any cheese you have, but the ideal one, of course, is Parmesan - 200 grams.
  • Onions – 2 pieces.
  • Parsley – 1 bunch.
  • Basil greens – 1 bunch.
  • Sunflower or olive oil - 2 tablespoons for frying.

Wash and clean the butter, let the excess liquid drain in a colander. Then we will cut them into large pieces; if the mushrooms are small, we will cook them whole. Let's leave the butter to dry.

Peel the onion, wash and chop finely. Place the frying pan on the heat, turn it to high, pour in the oil and let it heat up. Add the onion and fry until golden brown.

When the onion is almost what we need, add the butter without turning down the heat, pepper and salt, you can add paprika for spiciness. Fry the mushrooms for about 20 minutes, stirring so as not to burn.

5 minutes before readiness, lower the greens, add the cheese and stir, turn the heat to low so that the cheese melts faster. Cook the mushrooms until crispy, but do not let the greens turn black. You can cover with a lid and thus bring the dish to its logical conclusion.

Recipe: Butter in sour cream “classic”

  • Boletus mushrooms (small) – 800 grams.
  • Onions – 3 pieces.
  • Garlic – 1 head.
  • Sunflower oil - a few tablespoons.
  • Butter – half a glass.
  • Sour cream - a glass (it is better to take medium or low fat content, since we also add sunflower oil and butter when frying).

Mushrooms must be rinsed well under running water, then drained in a colander and allowed to drain excess liquid. Now you can clean the oil from the film and rinse again. Let the mushrooms dry a little.

The onion needs to be peeled and cut into half rings. We also peel the garlic and cut it into slices. Now put a large frying pan on the fire and heat the sunflower oil in it. When the temperature is sufficient, add the garlic and lightly fry it over medium heat. Then turn down the heat and add the onion, stirring occasionally. After 5-7 minutes, add the mushrooms and stir. After 20 minutes you can add butter. Salt and pepper, mix, do not add heat so that the mushroom does not shoot. In total, the butter needs 40-50 minutes to fully cook.

Recipe: Butter according to a non-standard recipe “savory”

  • Boletus mushrooms – 0.5 kilograms.
  • Walnuts, chopped - half a glass.
  • Butter – 3 tablespoons (for frying mushrooms).
  • Green onions - a bunch.
  • Parsley - a bunch.
  • Apple cider vinegar – 1 tablespoon.
  • Pomegranate seeds – 50 grams.

Wash the mushrooms under running water and peel, cut into strips and leave to drain in a colander. In the meantime, let's prepare the onion: wash and chop the feathers along with the onion itself. You also need to wash the parsley and chop it finely.

Heat the frying pan and put butter in it to fry the butter. We will fry the mushrooms over medium heat under the lid for about 30 minutes, then add onion, salt and seasonings to taste. After another 10 minutes, add the nuts to the mushrooms and pour apple cider vinegar over everything. Stir and leave to simmer on low heat for another 7 minutes, then add the pomegranate, turn off and cover tightly with a lid, sprinkling with herbs.

Recipe: Butter with roast potatoes

  • Boletus mushrooms – 800 grams.
  • Potatoes – 500 grams.
  • Onions – 2 pieces, large.
  • Carrots – 2 pieces.
  • Garlic – 1 head.
  • Sunflower oil - for frying.
  • Olives – 20 pieces.
  • Fat sour cream – 200 grams.
  • Wine – 100 grams, optional.
  • Sad pepper, bell pepper – 4 pieces.
  • Hot pepper, red – 1 piece.
  • Dry herbs, salt and black pepper.

Wash and clean the mushrooms well, cut into rings and set aside to drain the liquid.

Peel and wash the potatoes, then cut into squares. Wash the bell pepper, remove seeds and cut into strips.

Peel the onion and cut into half rings. The carrots also need to be peeled, washed and cut into rings. Rinse the olives of juice and cut them in half lengthwise. Peel the garlic, wash it and cut each clove lengthwise.

Now that everything is prepared, you need to put the frying pan on medium heat and heat the oil. Then lower the garlic for 3 minutes, then add the carrots, and after another 3 minutes - the onion. Mix everything and simmer covered for 7 minutes. Then add the mushrooms and simmer the vegetables for 20 minutes, then add salt and seasonings.

In a separate frying pan, fry the potatoes for 10 minutes until crusty. Add bell pepper and turn the vegetables golden.

Now you need to heat the wine in a duck pot or deep deck. Just put it on the fire and let the alcohol evaporate: over medium heat, pour the wine into a bowl, and after 3 minutes put the olives in there, simmer for 5 minutes. Now we lay out the mushrooms with onions, garlic and carrots, then the potatoes and peppers. Finely chop the hot pepper on top, pour sour cream over everything, and put it in the oven for 20 minutes at 180 degrees. You can stir the roast before serving.

As you can see, fried boletus can be prepared in a variety of ways. Choose to your taste and enjoy your meal!

In order to prepare fried butter, you can use different recipes. Mushrooms can be a great addition to any table. They can be served as a snack, or can be used as a main dish on the daily table. It's nice to open a jar of mushrooms in winter and remember the past summer and autumn.

Fried boletus can be a great addition to any table.

Boletus mushrooms are very popular among lovers of quiet hunting. Today they can be found not only in the forest, but also on the shelves of modern supermarkets. Mothers and grandmothers use various cooking recipes, which all reveal the facets of the taste of this simple and at the same time complex product. The simplest recipe.

Ingredients:

  • mushrooms - 500-600 g;
  • onions - 2-3 pcs.;
  • salt pepper.

How to cook. This type of mushroom is unique in that a film forms on their caps during growth. It gives off a bitter taste. For this reason, it is worth removing it before directly frying.

  1. Peel and wash the mushrooms.
  2. Cut large mushrooms into 3-4 parts and boil for about 1 hour.
  3. Peel the onion, chop it, fry until golden brown.
  4. Place the caps and stems into the pan. Fry for a quarter of an hour to evaporate excess liquid.
  5. Season with salt, add a little black pepper and butter. Simmer over low heat for 5 minutes. The dish is ready.

To get a brighter taste, experts recommend using more natural herbs.

This method has been used for centuries. He is loved both by “great kings and peasant people.”

Ingredients:

  • boletus - 500-700 g;
  • onions - 2-3 pcs.;
  • sour cream - from 2 to 5 spoons;
  • nutmeg;
  • salt pepper.

Preparation procedure:

  1. Peel the mushrooms and wash them well.
  2. Place in a small saucepan and add water and salt. Cook over low heat for 15 minutes.
  3. Place chopped onion in a hot frying pan, fry until golden brown, add boiled mushrooms. The secret of preparation: the mushrooms should be finely chopped, this way the flavor bouquet of the butter is fully revealed. fry for 10-20 minutes.
  4. Add salt, a pinch of nutmeg, ground in a coffee grinder. Pour in sour cream. The amount of filling is chosen to taste. Simmer for 10 minutes.

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Fried butternuts with nuts

Boletus mushrooms fried with nuts are not that common. To prepare you need:

  • mushrooms - 500-600 g;
  • green onions;
  • salt and pepper;
  • cilantro;
  • ground walnuts - ¼ cup;
  • Apple vinegar;
  • pomegranate seeds.

Preparation procedure:

Boletus mushrooms are very popular among lovers of quiet hunting.

  1. Peel the mushrooms, cut into small squares and fry (stirring constantly) until a brownish crust appears.
  2. Add green onions, walnuts and cilantro. Fry a little and add salt and pepper.
  3. Dry fry the mixture for 3 minutes.
  4. You can add vinegar. At the first boil, turn off the heat.

This is a hot salad. It has an unusual sour taste. This can be especially felt if you add some pomegranate seeds.

Before serving, garnish with herbs. Fried butter for the winter. In most cases, they try to pickle or pickle mushrooms for the winter. You can prepare them for future use by frying them.

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Mushrooms fried with potatoes

Ingredients:

  • boletus - 300 g;
  • onions - 1 pc.;
  • potatoes - 0.5 kg;
  • salt and pepper;
  • greenery.

Preparation procedure:

  1. Fry the washed and peeled butternuts in a frying pan.
  2. Add onion and fry over low heat.
  3. In another pan, fry the potatoes cut into rings until fully cooked.
  4. Add mushrooms to potatoes and simmer for 10 minutes.
  5. Add pepper and salt.
  6. Cover the pan with a lid and simmer for 5-7 minutes.
  7. Arrange on plates and garnish with herbs before serving.

This option can even be used during fasting.

Before frying, boil the butter in salted water, pass through a colander, fry over medium heat in an open frying pan until the liquid boils away, 20 minutes.
Fry frozen boletus, which was not cooked before freezing, in a frying pan for 40 minutes, first under a lid over low heat, then over medium heat without a lid.

How to fry butter

1. Wash the mushrooms, peel them, and if desired (optional), remove the skin from the cap. If the cap is clean, then you don’t have to peel it off; if it is covered with plant debris, it is easier to remove it along with the film.

2. Boil the butter in a small amount of salted water for 10 minutes. This will simplify the disinfection of mushrooms - all contaminants will be removed and neutralized during cooking. If the mushrooms are small and young, they do not need to be cooked.

3. After cooking, place the mushrooms in a colander and, when the broth has drained (which can be saved and used as a broth or sauce base), start frying. Heat a frying pan with butter or vegetable oil, add the butter and fry them for 10 minutes over medium heat until the liquid boils away.

4. When frying, constantly stir the butter so that it does not burn. The finished boletus is dark brown, slightly springy and crispy to the bite.

To taste, fried boletus can be seasoned with sour cream. It is important not to cover the pan with a lid when frying and to fry them over intense heat so that the butter does not turn into puree.

No cooking You can only fry young boletus, collected in proven places, as well as frozen mushrooms if they have been peeled and thoroughly washed before freezing.

Keep in mind that depending on the humidity in the forest and the freshness of the mushrooms, they may contain more or less water, so the frying time for butter can be from 20 to 35 minutes.
Fresh boletus can be fried without oil, since they contain enough of their own oily liquid.

How to fry boletus with potatoes

Products for 5 servings
Butter - 350-400 grams
Potatoes - 700 grams
Onions - 1 head
Salt - 3 tablespoons
Ground black pepper - a large pinch
Dill - 1 bunch 20 grams
Butter - 50-70 grams

How to fry butter for the winter
1. Peel and wash the mushrooms, chop into approximately equal pieces.
2. Boil the mushrooms for 5 minutes, skimming off the foam with a slotted spoon, and drain the broth.
3. Place half the oil in a heated frying pan, add the onion and fry it over high heat for 5-7 minutes until golden brown.
4. While the onion is frying, cut the potatoes into strips or slices.
5. Add the potatoes to the onions, fry over high heat for 10 minutes until the potatoes are golden brown.
6. Add mushrooms to the frying pan, fry for another 10 minutes on high heat and 5 minutes on medium under the lid until the potatoes are fully cooked.
7. Serve fried potatoes with butter, sprinkled with chopped dill.

How to fry butter for the winter

What you need for frying butter for the winter
Butter - kilogram
Citric acid - 1 teaspoon
Onions - 1 head
Salt - 3 tablespoons
Pepper - 1 teaspoon
Dill - 1 bunch 20 grams
Oil - 5 tablespoons
How to fry butter for the winter
1. Rinse the mushrooms.
2. Using a knife, peel the mushroom stems from the soil and the caps from the skin (the skin gives the mushrooms viscosity).
3. Wash the peeled boletus.
4. Cut the mushrooms into equal parts with sides of about 2 centimeters.
5. Place the butter in a saucepan, add water, salt, add citric acid and put on fire.
6. After boiling the butter, cook for 10 minutes.
7. Drain the water, rinse under cold water, and place in a colander.
8. Heat a frying pan, pour in oil and place butter in the pan.
9. Over medium heat, stirring occasionally, fry the butter for 20 minutes until excess liquid evaporates (without a lid).
10. Peel the onions, cut into rings and add to the mushrooms.
11. Wash the dill, dry it, chop it and add it to the butter.
12. Pepper and add salt to taste.
13. Cool the butter under the lid.
14. Place the boletus in a plastic bag or a resealable food storage container and place it in the freezer.

Fried boletus with buckwheat

Products for frying are buttered with buckwheat
Buckwheat - 1 glass
Mushrooms - 300 grams
Onions - 1 head
Carrots - 1 large
Bell pepper - 2 pieces
Salt - 1 teaspoon
Vegetable oil - 3 tablespoons
Dried Italian herbs - 2 tablespoons

How to fry buttermilk with buckwheat
Boil mushrooms for 10 minutes in 3 glasses of salted water. Cook buckwheat in mushroom broth (2 cups) with added spices. Peel the onion and chop finely. Cut the boiled butter into medium-sized pieces. Heat a frying pan over medium heat, add oil, add the onion and fry it, stirring, for 5 minutes. Add butter and simmer for another 20 minutes. Add boiled buckwheat. In another frying pan, fry carrots and bell peppers, cut into thin chips, for 10 minutes over medium heat without a lid.
Add buckwheat, carrots and peppers to the mushrooms, add the remaining broth, simmer the dish under the lid over low heat for another 10 minutes. Your buckwheat butter is ready!

Boletus mushrooms are very tasty in any form, they are especially loved fried. We invite you to familiarize yourself with a selection of simple recipes for fried butter with onions. However, beyond these two components, each preparation will involve the addition of various other ingredients. Although this process is not as fast, the end result is a stunning dish. If you have collected a lot of butter in the forest, use the suggested recipes. You will be surprised how tasty fried boletus mushrooms with onions turn out to be, which will also perfectly complement your holiday table.

Butter is considered a gourmet product and is suitable for preparing various dishes: side dishes and snacks. They are also used as additional ingredients in other dishes and salads. Butternuts can be fried separately or with vegetables, nuts, sour cream, etc. But the most important thing to do first is to peel the mushrooms from the oily and sticky skin. Some people do not peel the butter, but this can give the dish a bitter taste, and when frying, the film sticks to the pan and burns. Therefore, experienced mushroom pickers still advise cleaning the fruiting bodies.

Let's look at some of the most common and favorite options for fried mushrooms.

The recipe for butter, fried with onions, is perfect for dinner with the whole family.

  • mushrooms – 1.5 kg;
  • vegetable oil – 50 g;
  • onion – 4 heads;
  • butter – 30 g;
  • salt;
  • ground black pepper – ¼ tsp;
  • walnut kernels – 100;
  • dill greens.

Below is a step-by-step recipe with photos of fried butter with onions.

Boil the boletus in salted water for 20 minutes, cool and cut into slices.

Cut the onion into half rings and fry in oil until soft.

Add the mushrooms to the onion and fry together for 15 minutes until the liquid has evaporated.

Add butter, salt, pepper, crushed walnut kernels and mix.

Simmer over low heat for 10 minutes, remove from heat and sprinkle with finely chopped dill.

Serve only hot, and prepare mashed potatoes as a side dish.

Recipe for butter, fried with onions and sour cream

You can prepare butternuts fried with onions and sour cream. This option has a creamy onion flavor and is well suited for a tasty and satisfying lunch.

  • boletus – 2 kg;
  • sour cream – 200 g;
  • butter – 50 g;
  • onion – 5 heads;
  • salt;
  • garlic cloves – 3 pcs.;
  • nutmeg - a pinch.

Cut the pre-boiled mushrooms into pieces and place in a hot frying pan with oil.

Fry for 15 minutes and add the diced onion, stir and fry for another 10 minutes.

Add salt, add diced garlic and nutmeg, let simmer for 10 minutes.

Pour in sour cream, stir well and simmer over medium heat for 15 minutes.

If you don’t like a large amount of sauce, then use 2 times less sour cream.

You already know how to cook boletus fried with onions, now all you have to do is try it.

How to cook boletus fried with onions and potatoes

Butter has a pronounced taste and aroma. This makes it possible to cook them with almost any other product. We suggest preparing boletus fried with onions and potatoes.

  • mushrooms – 1 kg;
  • potatoes – 8 pcs.;
  • onions – 3 pcs.;
  • vegetable fat – 100 g;
  • salt;
  • Provençal herbs - a pinch;
  • ground black pepper – ½ tsp.

Place pre-boiled and chopped butter on the heated oil.

Fry over high heat until the liquid has evaporated (15 minutes), stirring with a wooden spoon.

Add the chopped onion to the mushrooms and fry for another 10 minutes.

Add salt, pepper and Provençal herbs, mix and use a slotted spoon to place in another container.

Add oil to the frying pan, add the potatoes cut into thin slices, add salt and fry until tender - about 20-30 minutes.

Add the butter into the potatoes, stir well, cover and cook together for 15 minutes.

You can sprinkle with parsley or dill before serving.

Butter mushrooms fried with onions for the winter

You can prepare butternuts fried with onions for the winter. This preparation will pleasantly complement your family daily menu. On winter days, opening a jar of such a snack will not only please your stomach, but will also remind you of the summer and autumn days when you collected these mushrooms.