Oil mushrooms are one of the most common forest mushrooms in almost all regions of Russia. Dense small mushrooms with a slippery brown hat appear in the forest in the autumn season and are very appreciated among admirers of quiet hunting. A lot of dishes can be prepared from them, and fried buttercats are especially loved by the inhabitants of the country.
Selection and preparation of ingredients
There are a lot of ways to fry autumn mushrooms, among them you can find both classic and author's options. They are fried with potatoes, onions, sour cream, meat and all kinds of vegetables.
Before cooking, they need to be properly cleaned of earth and adhering needles, and also a thin, sticky film should be removed from the cap. In addition, you must ensure that the grease fitting is not wormy.
Important! If more than 48 hours have elapsed since the harvest of the mushroom crop, it is necessary to boil with the onion before frying the oil. If the onion becomes dark, it is forbidden to use mushrooms for food.
Fried butter recipes
There are recipes for hearty mushroom dishes for every taste. For experienced chefs and for those who are just beginning to comprehend the science of cooking delicious dishes. It remains only to choose the most suitable for yourself.
Fried butter in sour cream
4 1 hour 10 minutes
refined oil
80 ml
Nutritional value per 100 g:
Cut large mushrooms in half, leave small ones whole.
Put the butter in a deep pan, pour cold water, add a little salt and boil for half an hour.
Chop the onion into small pieces.
Discard the boiled mushroom pieces in a colander, drain the excess liquid. In a skillet with preheated vegetable oil, send onions and fry until transparent.
Add mushroom slices to the fried onion, salt, bring to the desired taste and fry for 15 minutes.
Put sour cream in a frying pan, mix, cook for 10 minutes.
Serve with a side dish of boiled potatoes or rice.
Cut large mushrooms in half, leave small ones whole.
Put the butter in a deep pan, pour cold water, add a little salt and boil for half an hour.
Chop the onion into small pieces.
Discard the boiled mushroom pieces in a colander, drain the excess liquid. In a skillet with preheated vegetable oil, send onions and fry until transparent.
Add mushroom slices to the fried onion, salt, bring to the desired taste and fry for 15 minutes.
Put sour cream in a frying pan, mix, cook for 10 minutes.
Serve with a side dish of boiled potatoes or rice.Video recipe
Did you know? During the growth period, the turgor pressure of the fungus can reach seven atmospheres, so its soft hat can well penetrate not only asphalt, but also marble and even iron.
With potato
61 hours 10 minutes
Nutritional value per 100 g:
Boil the peeled and chopped mushrooms for 20 minutes.
Drain, discard oil in a colander, rinse under running water.
Dice the onion into large cubes.
Pour onion slices into a pan with oil and simmer until half cooked.
Send mushroom pieces to the onion and fry for 20 minutes. Add salt, ground pepper to taste.
Remove the pan from the heat, let it brew. Cut the potatoes into thin slices and fry until tender in vegetable oil.
Put mushrooms in a skillet, mix and fry over medium heat for 5 minutes.
Boil the peeled and chopped mushrooms for 20 minutes.
Drain, discard oil in a colander, rinse under running water.
Dice the onion into large cubes.
Pour onion slices into a pan with oil and simmer until half cooked.
Send mushroom pieces to the onion and fry for 20 minutes. Add salt, ground pepper to taste.
Remove the pan from the heat, let it brew. Cut the potatoes into thin slices and fry until tender in vegetable oil.
Put mushrooms in a skillet, mix and fry over medium heat for 5 minutes.Video recipe
Important! It is better to clean the oil with gloves, since it is very difficult to wash your hands after these mushrooms.
Features of storage of blanks
If you need to make billets of fried butter, then to serve the finished dish for several minutes, then you must first fry the mushrooms and store them in the refrigerator. In addition, many housewives make fried mushroom preparations for the winter, rolling up the prepared crop in sterilized jars and pouring oil. It is very convenient, and most importantly - delicious. The tradition of freezing mushrooms does not lose its relevance, the main thing is to know how to do it correctly.
Autumn is a valuable time when mushrooms cease to be a delicacy. This is a great occasion to diversify the family table with delicious mushroom dishes, as well as make a blank of butter for a long winter.
