Butterdish is a tasty and healthy edible mushroom that is often used in cooking for various purposes. It is boiled, fried, pickled, salted. Preparing dishes from these mushrooms is simple and fast - they turn out to be satisfying and mouth-watering. A description of several simple recipes for cooking butter at home is provided in the article.
Selection and preparation of ingredients
To prepare the dish correctly and tasty, you should choose small mushrooms with hats measuring 5-6 cm in diameter. Their surface should be sticky and shiny. For dishes, both a fresh product and mushrooms are suitable, which were previously prepared by freezing.
Lubricants require preliminary preparation in the form of soaking for 1-2 hours in cold water. Before cooking, they need to be sorted out, rejected worms, doused with boiling water and clean the hats from slippery film.
Fresh butter dishes
Fresh mushrooms can be used to prepare fried and first courses. They are also well suited for pickled and pickled preparations for the winter.
Important! Since oil can stain hands, it is necessary to protect them with gloves during cleaning.
Fried, pickled and salted product can be an independent dish. It is also well served with a side dish, boiled or fried potatoes, mashed potatoes or peas. From mushrooms, you can make fillings for pies, pies.
Fried with onions
6–840–50 min
vegetable oil
2 tbsp. l
Nutritional value per 100 g:
Cut the peeled and washed mushrooms into small pieces.
When evaporating, mushrooms should be placed on a dry frying pan and wait until they begin to secrete juice. After all the water has evaporated, they can be removed from the stove.
Discard the oil in a colander and let the liquid drain.
Dice the onion, place it in a pan with vegetable oil. Strain under a closed lid until transparent.
Put mushrooms in the pan. If necessary, add salt. Fry until onion is cooked.
Open the cover. Bring mushrooms to readiness.
Cut the peeled and washed mushrooms into small pieces.
When evaporating, mushrooms should be placed on a dry frying pan and wait until they begin to secrete juice. After all the water has evaporated, they can be removed from the stove.
Discard the oil in a colander and let the liquid drain.
Dice the onion, place it in a pan with vegetable oil. Strain under a closed lid until transparent.
Put mushrooms in the pan. If necessary, add salt. Fry until onion is cooked.
Open the cover. Bring mushrooms to readiness.Video recipe
Fried in sour cream
4–61 h
Nutritional value per 100 g:
Cut the peeled butter into pieces and place in a pan with 2-3 liters of water.
Boil, remove foam. Salt, pepper.
Keep on the stove over low heat for 30-40 minutes, stirring 3-4 times. Drain the broth and rinse the mushrooms well under running water.
Onion cut into half rings.
Heat a pan or a stewpan, add oil.
Spasser onion. Introduce the mushrooms, sour cream, dill. Boil, stirring constantly.
Keep on low heat under a lid for 20-30 minutes. Add if necessary.
Cut the peeled butter into pieces and place in a pan with 2-3 liters of water.
Boil, remove foam. Salt, pepper.
Keep on the stove over low heat for 30-40 minutes, stirring 3-4 times. Drain the broth and rinse the mushrooms well under running water.
Onion cut into half rings.
Heat a pan or a stewpan, add oil.
Spasser onion. Introduce the mushrooms, sour cream, dill. Boil, stirring constantly.
Keep on low heat under a lid for 20-30 minutes. Add if necessary.Video recipe
Did you know? Mushrooms often get names because of the characteristic features of their appearance. For example, the butterdish was so nicknamed due to the fact that it has a slippery oily surface of the hat.
Soup of butter
8–101 h
Nutritional value per 100 g:
Pour the peeled mushrooms 3-4 liters of water, put on a stove, salt, bring to a boil, remove the foam. Boil on low heat for half an hour.
Dice potatoes, finely chop the onion.
Cool mushrooms, rinse under running water, cut into slices. Fry them for 20 minutes in a pan with oil, stirring occasionally.
Introduce the onion, salt and pepper. Fry until the onion becomes clear.
Pour 2 liters of water into the pan and put on fire. Place in it potatoes, mushrooms with onions, cheese, dill, bouillon cube. Cook until the potatoes are tender.
Serve soup with herbs, croutons or crackers.
Pour the peeled mushrooms 3-4 liters of water, put on a stove, salt, bring to a boil, remove the foam. Boil on low heat for half an hour.
Dice potatoes, finely chop the onion.
Cool mushrooms, rinse under running water, cut into slices. Fry them for 20 minutes in a pan with oil, stirring occasionally.
Introduce the onion, salt and pepper. Fry until the onion becomes clear.
Pour 2 liters of water into the pan and put on fire. Place in it potatoes, mushrooms with onions, cheese, dill, bouillon cube. Cook until the potatoes are tender.
Serve soup with herbs, croutons or crackers.Video recipe
Pickled
2.5 l1 h
vinegar essence (70%)
1.5–2 tsp
Nutritional value per 100 g:
Boil the oil in water with the addition of 1 tbsp. l salt and 1 tsp of citric acid for 20 minutes. The film does not need to be removed from them.
Throw in a colander, rinse. Wait until all liquid has drained.
Make a marinade: put salt, sugar, pepper, bay leaf, chopped garlic in water, boil.
Sterilize jars and lids. Transfer mushrooms to the marinade, boil.
Pour in vinegar essence, cook for 15 minutes. Arrange the mushrooms in containers, pour the marinade.
Tighten with metal caps, turn the cans down with the neck.
Boil the oil in water with the addition of 1 tbsp. l salt and 1 tsp of citric acid for 20 minutes. The film does not need to be removed from them.
Throw in a colander, rinse. Wait until all liquid has drained.
Make a marinade: put salt, sugar, pepper, bay leaf, chopped garlic in water, boil.
Sterilize jars and lids. Transfer mushrooms to the marinade, boil.
Pour in vinegar essence, cook for 15 minutes. Arrange the mushrooms in containers, pour the marinade.
Tighten with metal caps, turn the cans down with the neck.Video recipe
Important! During the preliminary boiling of the oil, in addition to salt, it is desirable to add citric acid to the water. This will prevent the darkening of the mushrooms.
Fried with potatoes
2–41 h
Nutritional value per 100 g:
Cut soaked, washed and dried mushrooms into halves. Leave small specimens intact. Place the oil in cold water, boil.
Throw it in a colander. Wait for the liquid to drain. Cut the potatoes into cubes, leave to dry.
Place vegetable and butter in a preheated pan.
After boiling, lay the potatoes.
After the formation of a golden crust, salt and stir on the bottom. With periodic stirring, fry the potatoes until half cooked.
Fry the mushrooms in another pan. Salt in the middle of frying. Mix potatoes with mushrooms. Mixing periodically, bring to readiness.
Sprinkle with dill.
Cut soaked, washed and dried mushrooms into halves. Leave small specimens intact. Place the oil in cold water, boil.
Throw it in a colander. Wait for the liquid to drain. Cut the potatoes into cubes, leave to dry.
Place vegetable and butter in a preheated pan.
After boiling, lay the potatoes.
After the formation of a golden crust, salt and stir on the bottom. With periodic stirring, fry the potatoes until half cooked.
Fry the mushrooms in another pan. Salt in the middle of frying. Mix potatoes with mushrooms. Mixing periodically, bring to readiness.
Sprinkle with dill.Video recipe
Did you know? In oils, the substance phenylethylamine is produced, which stimulates a sense of love in people.
So, you can cook butter at home in several ways. Mushroom dishes can diversify the daily diet, saturate the body with vitamins and minerals, strengthen the immune system.
