Fried butterflies: cooking recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Mushrooms can be a very nice addition to your daily menu. Yes, and for the holidays as an appetizer, they can be said to be irreplaceable. In winter, opening a jar of supplies, not only pleases the stomach, but also nostalgic for summer and autumn. Among the most accessible forest mushrooms are boletus and honey mushrooms. They can be bought not only from "silent hunters", but also in some supermarkets, albeit in frozen form. So today we will learn (or remember) how to cook fried boletus. There are several options, consider the most beloved and unexpected.

Just fried butterflies

Mushrooms must first be cleaned. They have a film growing on their hat, which becomes stiff during cooking. In addition, it gives the mushrooms an unpleasant bitterness. So before you cook fried butternuts, this film will have to be removed. However, this is the most lengthy and tedious procedure. Further movements of labor do not constitute.

Peeled mushrooms are boiled. If large specimens are caught, they will have to be cut. Butterfish are boiled in lightly s alted water for about an hour. Separately fried chopped onion. The shape of the cut is of no fundamental importance - even in rings, even in squares. When the bow becomes translucent, to itmushrooms are added, everything is fried together for 15 minutes, until most of the liquid has evaporated. Then the fried butternuts are s alted, a piece of butter is added to the pan, and the mushrooms languish for a few more minutes. As you can see, everything is simple!

Butter in sour cream

One of the most sought after ways to prepare fried boletus! The recipe begins with the procedures already described: mushrooms are peeled, boiled (this time for about a quarter of an hour, since they cook much faster in sour cream than without it). At the same time, the onion is cleaned, washed, crumbled and fried. When it becomes soft, mushrooms are poured into the pan. Many experts advise cutting them - this way they cook faster. But if you have small butternuts, fried they will be more beautiful whole. After evaporation of excess water, the mushrooms are s alted. Flavored with a pinch of ground nutmeg and poured with sour cream. Its quantity, of course, is a matter of taste, but if you do not strive for a large volume of gravy, a couple of spoons per 0.5 kg of fresh mushrooms will be enough. The boletus will be stewed in sour cream for 5-10 minutes.

Butter with nuts

Very tasty dish, little known for some reason. It is curious that for him it is not necessary to boil the mushrooms, and they are fried not in vegetable oil, but in butter. So, 0.5 kg of peeled butter must be cut, medium-sized, but not crumbly. then fry while stirring until browned. A few chopped onion feathers, pepper and s alt, cilantro and three-quarters of a glass are added to them.chopped walnuts. For a couple of minutes, the whole thing is fried “dry”, then a spoonful of apple cider vinegar is poured, and after boiling, the fire is extinguished. We can say that butter mushrooms fried with nuts are more like a hot salad. However, the dish tastes unusual, especially if it is sprinkled with pomegranate seeds when serving.

Fried boletus with potatoes

Combined with potatoes, mushrooms are a completely independent dish. On the days of fasting, it’s generally an ideal choice - hearty, appetizing and does not violate church canons. The procedure will be somewhat different. First, three hundred grams of peeled and chopped butter are fried until the moisture evaporates. Then finely chopped onion is added to them. On the other burner, at this time, a pound of potatoes, cut into strips, is fried. When the tubers are ready, the contents of both pans are combined, mixed, peppered and s alted. Another five minutes of oil, fried with potatoes, are spent on fire so that the potatoes are saturated with the mushroom spirit. And finally, already on plates, they are sprinkled with greens, after which they are eaten with great appetite.

Butter fried for the winter

Most often, of course, mushrooms are marinated or s alted in reserve. However, there is a recipe for how to roll up fried boletus for the winter. To do this, the mushrooms are thrown into boiling water, boiled for a quarter of an hour, then the water is drained, after which the process is repeated again. Next, the butterflies are laid out on a hot frying pan with vegetable oil, covered with a lidand roast for half an hour. Stir regularly - as the moisture evaporates, the mushrooms can stick to the bottom. After half an hour, the lid is removed, then the butternuts are fried for about ten minutes without it, for a beautiful blush. You need to s alt 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 were fried and sealed with sterile lids. You will have to store butternut fried for the winter either in the refrigerator or in a cold cellar. In heat, they will simply explode.

Butter fried with potatoes in a slow cooker

Magic apparatus will not be superfluous when cooking mushrooms. It makes fried butternuts very well. The recipe for a slow cooker involves cutting mushrooms into slices. Pre-boiling is not provided. Vegetable oil is poured into the bowl, the "Frying" mode is selected. In its absence, “Baking” is suitable. Mushrooms are laid out in heated oil for about five minutes, after which they are supplemented with a piece of butter and potatoes. A couple of large tubers are enough grams for 300 oil. For 10 minutes, the mushrooms are fried together with the potatoes (stir in the same way as you fry the potatoes on the stove). Finally, the dish is s alted, a finely chopped onion is added, and after five minutes you can sprinkle the fried butternuts with herbs and serve.