Butter - a description with photos and videos of how to cook. Butter marinated with lemon juice. Fried potatoes with mushrooms Recipe for fried potatoes with butter: video

Butter marinated for the winter is one of the most favorite preparations of many people.

These mushrooms are really very difficult to process, but it’s nice to open such a jar for the winter and enjoy dense, neat mushrooms, as well as striving to slip out of your plate. If you have never pickled butter in your life, or have already forgotten how to do it, or just want to try new recipe, we recommend our article - in it you will find the most necessary and you can cook mushrooms that are simply wonderful in taste for the winter.

Delicious boletus marinated for the winter with a cinnamon stick

A very unique recipe unusual taste favorite dish. Such mushrooms are amazingly suitable not only as an independent garnish, but also as an ingredient for salads.

In order to cook boletus per one liter jar cinnamon, you need to take the following products:

Cinnamon - 1/3 sticks;

Carnation - 1 piece;

Allspice - 2 pieces;

Hot pepper - 3 pieces;

Citric acid - ¼ teaspoon of citric acid;

Table vinegar - 2 tablespoons for 9%;

Sugar - 1 tablespoon;

Coarse salt - 1 tablespoon, but no slide.

Recipe:

First you need to take pickled butternuts, clean them from the film that is on them, after which you need to rinse them several times. Then you need to boil everything in water, be sure to add a little citric acid there. Mushrooms should be moved to a colander, after that they should be cooled, cut the largest of the mushrooms into small pieces. As for small mushrooms, you can leave them whole.

Now you need to take all the ingredients for preparing the marinade. Pour filtered or spring water into the pan - about 400 ml;

Then all the mushrooms must be transferred with the marinade to a jar. Now you need to add 2 tablespoons of vinegar, put on the lid and roll up the jar. Cool it upside down, after wrapping it, and after that you need to move the jars to the cold.

Delicious boletus marinated for the winter with the addition of green onions

Very unusual recipe, but, nevertheless, very tasty mushrooms are obtained.

To prepare such a blank, you will need to take the following products:

Cleaned butterflies - half a kilogram;

Bay leaf - 1 piece;

Salt - 2 tablespoons of salt;

Water - 1.2 liters of pure spring or filtered water;

Sugar - half a tablespoon;

Vinegar at 7% - one and a half tablespoons;

Dill umbrellas - to taste;

Garlic - 3 cloves not too large;

Green onions - 2 bunches;

Recipe:

You need to take a large enough saucepan, put a bay leaf there, as well as pour salt and water. Now put everything on fire and wait until it boils. Next, you need to put the mushrooms that you cleaned and washed there. Butter must first be boiled over high heat - about 15 minutes, and after that you need to sterilize both jars and lids. This procedure will take you at least 20 minutes. Next, you need to prepare the marinade. Be sure to taste it, there should be enough salt. After that, you need to take vinegar, sugar, mix. The taste should not be very saturated, slightly sweet and sour. Then the marinade needs to be cooked for another 10 minutes, while the fire does not need to be reduced. Before you finish cooking the marinade, washed and dried dill umbrellas, cut into 5 cm pieces, as well as garlic cloves, are lowered into this saucepan. Green onion is also added now, it needs to be cut not very finely, 2-3 cm each.

You also need to take a not very large piece of horseradish, wash it, clean it thoroughly, put it in a sieve or colander and pour boiling water over it. After that, transfer the processed piece to the marinade, and immediately turn off the fire under the saucepan. Next, you need to take the mushrooms, arrange them directly with the marinade in jars and then roll everything up. After 12 hours, the jars can be transferred to the cold.

Butter marinated with celery and bell pepper for the winter

To prepare butter marinated with celery and bell pepper for the winter, you will need to take the following products:

Butterflies - 2 kilograms;

Salt - 7 tablespoons of salt;

Bulb - 3 pieces;

Celery - one small bunch of greens;

Bulgarian red peppers - 3 pieces;

Garlic - 5 cloves;

Vegetable oil - 150 ml;

Vinegar - 150 ml of vinegar at 9%;

Sugar - 2 tablespoons.

Recipe:

It is necessary to clean the butternuts, then rinse them and cut into small pieces. Boil the mushrooms in boiling water, slightly salted for 10 minutes. After that, they just need to be thrown into a colander. Next, you need to cool everything. At the same time, the onion must be peeled and cut into small quarters prepared rings. Then you need to cut the celery very finely, and then wash bell pepper and remove the seeds. Cut everything into fairly thin strips. Now take the garlic and pass it through the press. The marinade needs to be prepared, and for this you need to mix vegetable oil and water, vinegar and granulated sugar in a saucepan. Then bring this mixture to a boil and mix well.

Now you will need garlic, mushrooms, and onions along with bell peppers. You will also need celery. All this must be transferred to a boiling marinade. After a couple of minutes, you can transfer everything to already sterilized jars and roll up. As soon as the mushrooms marinated in the above way have cooled down, you can move them to the cold.

Butter marinated with onions and carrots

To prepare delicious butter marinated with onions and carrots, you will need to take the following products:

Boiled mushrooms - about 1 kilogram;

Bay leaves - 4 pieces;

Black pepper - 5 peas;

Allspice - 5 peas;

Carnation - 5 peas;

Citric acid - 2 grams;

Salt - 1.5 tablespoons;

Sugar - a teaspoon of sugar;

Vinegar - 3 tablespoons - 9%;

Cinnamon on the tip of a knife;

One onion;

Carrots are one thing.

Recipe:

Mushrooms must be cleaned, then washed thoroughly, and then boiled in plenty of water for 30 minutes. Boiled mushrooms can be put in a colander, after which you need to wash very thoroughly in running water. Now for the carrots and onions. Everything needs to be cleaned and cut into small pieces. It can even be rings or half rings. After you need to cook for about 5 minutes in one liter of boiling water. Add bay leaf, cloves and pepper, citric acid and salt, as well as sugar, vinegar and cinnamon. In the marinade that you get, you need to put all the mushrooms, add water, and then you need to taste the liquid - what happens. If you suddenly need to add salt or something else, then add it. After that, dry and sterilized jars must be filled, and it must be filled so that the marinade literally overflows. After the lid in the jars, tighten it very tightly, turn the jars over and cool. Keep all this only in a cool place.

Butter, prepared for the winter with the addition of honey

One can of 2 liters with boiled butter;

One bay leaf;

Peppercorns to taste;

Table vinegar by 9% - up to 150 ml, less can be;

Salt - one tablespoon;

Honey - a teaspoon;

Cloves - also added to taste, like pepper.

Recipe:

Mushroom caps need to be peeled, and after that you need to take the lower part of the mushroom - the legs, cut it off, clean it very carefully from debris, and then you need to rinse the mushrooms, changing the water at least three times.

Now these mushrooms can be washed, boiled, too, three times for 20 minutes. At the same time, it is necessary to rinse the mushrooms every time, and be sure to collect new water. When they cook for the fourth time, you need to take water and pour it into a saucepan one finger above the level of your mushrooms. And after that you can add a bay leaf, as well as salt, pepper and cloves, honey and a little vinegar. Everything must be brought to a boil, and then it is necessary to reduce the fire to a minimum. Let everything boil for one hour. And after that you need to pour everything into jars, roll up and turn over on the lids. You can wrap it in a blanket until it cools down completely.

Delicious boletus marinated for the winter with garlic and vegetable oil

According to this recipe, very tasty, very slippery mushrooms with a hint of garlic are obtained. So if this is exactly the recipe that you like, we recommend that you do not pass it by and be sure to try it.

Ingredients:

First you need to take oil - one kilogram;

Water - 1 liter;

Sugar - 2 tablespoons;

Salt, 4 teaspoons without top, necessarily non-iodized;

Garlic - 6 cloves;

Vinegar essence - 3 teaspoons;

Bay leaf - 1 piece;

Black peppercorns to taste;

Vegetable oil 0 4 tablespoons;

Cloves to taste.

Recipe:

The oil must first be cleaned, after which it is necessary to remove the skin from them. Next, you need to wash them several times under running water, and then cook for 40 minutes. In this case, the foam will need to be listened to as often as it often appears. After that, you need to throw the mushrooms that you have prepared into a colander.

In this case, you need to pour one liter of clean water into the pan, add granulated sugar and vinegar, salt and bay leaf. You also need to add pepper, and cloves, and vegetable oil. The mixture that you get must be put on fire, wait until it boils, and after that you need to cook it all for about half an hour. At the very end, you need to add garlic there, which you have already cut into thin slices beforehand. After that, you need to remove the saucepan from the fire, and then put the mushrooms and marinade in sterilized jars. Roll everything up, and after that you need to turn the jars over onto the lids, cover everything with a blanket and give time to cool. You can store such pickled boletus only in a cold place.

Butterfish marinated with mustard

To prepare butter marinated with mustard, you will need to take the following products:

Oil pan - 10 liters;

Bay leaves - 8 pieces;

Dill umbrellas - 7 pieces;

Black peppercorns - 20 pieces;

Allspice - 7 pieces;

Carnation - 5 pieces;

A very small handful of mustard seeds;

Salt - 2 tablespoons of salt, but in no case take iodized;

Sugar - 1 tablespoon of sugar, but always without a slide;

Vinegar at 9% - 100 grams.

Recipe:

First you need to take the oil, clean them very carefully from the grass and from the ground. After that, you need to wash everything very carefully. It is not necessary to remove the skin from the hats. If the mushrooms are small, then you can transfer them to the pan, while whole, and if they are either medium or large, then they must first be cut. After that, you need to fill the pan to the top with water, bring everything to a boil. As the mushrooms boil, you need to add more water, but you should never forget to remove the foam. Now your boletus should cook for about 50 minutes, and then you can add spices there - everything that is indicated in the recipe, including vinegar. As for salt and sugar, all this can be added to taste. But keep in mind that the marinade that you get should seem slightly salty. Once you have added everything, the mushrooms need to be cooked for another 15 minutes, and after that, remove the heat to a minimum. Then you must prepare sterilized jars, pour everything there along with the marinade. Roll up almost instantly, and after that you need to cover everything with a blanket. Please note that you can store such jars even at room temperature.

Butter marinated with lemon juice

For the preparation of butter marinated with lemon juice you need to take the following products:

Butterflies - 5 kilograms;

Fresh lemon juice - 2 tablespoons;

Bay leaf - 1 piece;

Black pepper - 5 peas;

Sugar - no more than a teaspoon without a top, otherwise a strange aftertaste may appear;

Vinegar at 9% - 100 ml;

Salt, necessarily non-iodized - 4 tablespoons.

Recipe:

At first, you must thoroughly clean the mushrooms from dirt, then wash them. Next, you need to take large hats, and then cut them into either halves or quarters. After that, the mushrooms should be transferred to water, where a tablespoon of salt is added, as well as lemon juice. After a while, you can take the mushrooms, wash them several times and transfer them to a saucepan filled with clean water. Now you need to add salt to the mushrooms - one tablespoon, and cook everything for 20 minutes. After you need to take the mushrooms that you have prepared, put in a colander. Now you have to take sterilized jars and put pepper and bay leaves there, as well as butternuts - all this must be laid out as tightly as possible. After that, you need to make a marinade from half a liter of water, salt - 2 tablespoons, and sugar with vinegar. Then you need to take the mixture that you get, and then bring to a boil and sterilize the jars for 40 minutes. Now you can roll up the jars, turn them over on the lid, and then leave to cool.

That's all - as you can see, there are really a lot of ways to pickle oil, and everyone will find a recipe to their liking. The most difficult thing is to prepare the mushrooms yourself and clean them, and the rest will not cause any difficulty even for novice cooks.

Greetings, my friends. Have you forgotten that oiling season will start very soon? I'm sure this year will be fruitful. Therefore, I suggest stocking up on recipes for cooking mushrooms in advance. And I will help you with this - I will tell you how to cook pickled butternuts + I will provide detailed recipes.

It turns out that these mushrooms got such a name because of their oily, slippery cap to the touch. Therefore, they are cleaned dry. Believe me, a wet oiler is elusive - this baby is a real sprinter 🙂 You simply cannot pick it up, let alone clean it. But it is imperative to remove the skin from the cap, otherwise it will give bitterness.

It is better to collect young mushrooms. Their cap diameter does not exceed 5 cm. The fact is that the larger the mushroom, the older or wormy it may turn out to be.

This forest product has a short shelf life. After collecting the oil, they need to be processed within the next 12 hours. In general, you are unlikely to be able to relax after a forest walk.

They mainly consist of water and dietary fiber. And the calorie content is only 9 kcal per 100 g

rich and varied chemical composition butter. Here are the following elements:

• thiamine, riboflavin, pyridoxine, folates and ascorbic acid;
• iron;
• saccharides in small quantities.

So, the iron present here affects the quality of blood. And this element is involved in the production of thyroid hormones and the delivery of oxygen.

Because pundits never stop working hard, they recently made a phenomenal discovery. It turns out that these mushrooms contain immunostimulants and antibiotic compounds. Therefore, eating butter helps to strengthen the immune system and speedy recovery from infectious diseases 🙂

Pickling recipes at home

There are many recipes for marinating oil. For some of them, they make preparations for the winter. There are also options for storing snacks in the refrigerator. That is, they did it and ate it without waiting for the cold winter days to come. And today I will tell you about three pickling options. And if you try these recipes, be sure to share your impressions and photos.

How to pickle butterfish without sterilization

For this snack, prepare:

• a kilo of butter;
• 3 full tablespoons (without a slide) sugar;
• 2 liters of water;
• 4 tbsp vegetable oils;
• 5 (if desired, more) cloves of garlic;
• 2 tbsp 70% vinegar essence;
• 1 full tablespoon salt;
• 4 things. allspice;
• 2 laurels.

We lower the pre-cleaned and washed butternuts into boiling water (1 l). You also need to add salt (1 tsp) and vinegar essence (0.5 tbsp) here. Next, you should wait until the liquid boils. Then we reduce the fire to the small house and cook the mushrooms until they settle to the bottom. During cooking, periodically remove the foam. Next, put the butter in a colander and cool.

We prepare the brine separately. In water (1 l) add sugar + allspice+ lavrushka + remaining salt. Bring the mixture to a boil. Immerse the oil in the brine and bring to a boil. We introduce the remaining essence into the marinade and mix everything thoroughly. Take the saucepan off the fire.

Peeled garlic cloves cut into plates. We shift the mushrooms into a clean dish (jars or tightly covered stewpans). Add garlic plates to the butternuts and pour over the marinade. And then add vegetable oil(It comes out to about 1 tablespoon per half-liter jar). We cover the jars with plastic lids, cool and place in the refrigerator.

You can take a sample within a day. The maximum shelf life of such a snack in the refrigerator is 4 months. Only I think that you will say goodbye to this yummy earlier.

Step-by-step recipe for marinated butter with 9% vinegar

For 2 kilos of mushrooms for brine you will need:

• 890 ml of water;
• 4 tsp coarse salt;
• 3 pcs. lavrushki;
• 6 peas of allspice;
• 4 cloves;
• 2 tbsp Sahara;
• 0.5 tsp crushed cinnamon;
• 110 ml of 9% vinegar.

Marinade can be done not only with vinegar, but also with 70% vinegar essence. It will need only 3 tsp. per 1000 ml of water. Prepare the brine as follows - first you need to boil water. Then lavrushka, cloves, salt + sugar, pepper and cinnamon are added to it. Just before removing the brine from the fire, vinegar is added here.

Peeled butternuts need to be washed and, if they are large, cut. Then the mushrooms are poured with cool water, then brought to a boil and the liquid is poured. Next, the forest product is again poured with cool water and, when it boils, salt is added. Then stir in the mushrooms. You need to cook butternuts until everything falls to the bottom. Just do not forget to remove the foam from the surface.

Next, the oil is laid out in sterile jars. Do not tamp strongly - they should occupy 2/3 of the capacity. Drain the rest of the broth from the jars and fill the oil with brine. After that, the jars are closed, the workpiece is cooled and sent to be stored in the refrigerator.

And here is a video recipe for cooking oil with 9% vinegar.

Butter in a spicy marinade

For 1.5 kilos of mushrooms, take:

• water (1200 ml for brine + 1000 ml for boiling);
• 4 full tablespoons sugar + the same amount of salt;
• 120 ml of 9% vinegar;
• 3 cloves;
• 6 g of citric acid;
• cinnamon stick;
• 9 black peas + 12 allspice peas.

Boil prepared mushrooms until tender in water with the addition of citric acid. Focus on the fact that the finished butterfish will sink to the bottom. After boiling, let the mushrooms drain.

Let's start preparing the brine. Immerse all the remaining ingredients in water, except for the vinegar. As soon as the liquid boils, place the oil in it and boil for no more than 5 minutes.

Next, distribute the mushrooms in sterile jars. Pour vinegar into each (about 20 ml per half-liter jar) and hot pickle. Preserve the workpiece. Turn the jars over and wrap them up. Once cool, move to a cool place.

If you suddenly really want to take a sample, you can do this only on the third day after conservation. The maximum shelf life of this blank at a temperature of +18 degrees is 3 months. So now you will have a serious task - to destroy the yummy on time 🙂

Have you tried marinated oyster mushrooms? Most delicious recipes I described in a separate article.

What to cook from pickled butter

You can cook a lot of pickled mushrooms delicious salads. It can be both everyday dishes and dishes for festive feast. Today I will share the recipes for four such salads with you. They are simple and quick to prepare. Give it a try - you won't regret it. And then unsubscribe what you like best. And drop the link to your friends on the social network - they also need to improve their culinary skills.

Cooking salad with chicken, cheese and marinated butter

The recipe for this dish is:

• 0.5 kilo chicken fillet;
• 300 g of hard cheese;
• 400 g pickled mushrooms;
• salt;
• water;
• freshly ground black pepper;
• parsley.

We wash the chicken, immerse it in boiling water and put it on a medium fire. Bring the liquid to a boil and add salt. Then continue to cook for another 20 minutes. After we take the fillet out of the water and cool it. Next, the meat must be cut into strips.

We rub the cheese on a coarse grater. We wash the greens, dry and chop finely. We throw the pickled mushrooms into a colander - let the excess liquid drain.

Mix chicken with cheese, butter and parsley. We dress the salad with mayonnaise. Pepper the mixture and, if you see fit, add salt. Mix the ingredients well and you're done.

Salad with marinated butter and ham

To prepare this dish, you will need:

• a jar of pickled mushrooms;
• 300 g of ham;
• 3 medium sized potatoes;
• 3 eggs;
• green onion;
• homemade mayonnaise.

We will lay out the ingredients in layers. Therefore, the salad will turn out not only tasty, but also beautiful. It can become a decoration of a festive feast.

Throw the oil in a colander - let the marinade in which they are located drain. Then lay out the mushrooms in the first layer. We wash the green onions, chop. And then spread on butter - this is the second layer of lettuce.

We cut the ham as you like, put it on top of the green onions, and then smear it with mayonnaise. Boil potatoes in their skins. Let it cool, remove the skin and cut into cubes. This will be the fourth layer of salad, which also needs to be lightly smeared with mayonnaise on top.

Hard-boil eggs, cool and peel. Then chop into cubes. And spread the fifth layer of lettuce. We send the food to the refrigerator for an hour. And then we take it out and turn it over on another plate. It turns out that the topmost layer we will have butter. And we serve this yummy on the table.

How to make lean potato salad

For this dish you will need:

• half an onion;
• half-liter jar of pickled butter;
• 3 potatoes;
• 120 g sauerkraut;
• a little cranberry;
• 150 ml of boiling water;
• Apple vinegar;

Cut half an onion into thin half rings. And pour boiling water (you need to add a couple of drops to it apple cider vinegar). Let the onion marinate for 5 minutes.

Boil potatoes in their skins. Next, cool the root crop and peel it. Then cut it into cubes. Butter also cut, if large. Next, mix mushrooms with potatoes, cabbage and onions in a bowl. And smear the salad with linseed oil.

After that, I advise you to shift the food into a beautiful salad bowl and decorate with cranberries on top. Well, then you can safely serve it to the table. I am sure that it will be devoured in a matter of minutes 🙂

How to cook a salad with marinated butter and beans

The recipe for this dish is:

• 2 onions(take red);
• 300 g pickled mushrooms;
• 50 g of mayonnaise and sour cream;
• a can of canned beans;
• salt + pepper.

Fry the onion chopped into thin half rings in oil. Throw the mushrooms into a colander. And then send to the onion and simmer over medium heat for about 5 minutes. We recline the beans in a colander, rinse with clean water and let drain.

Mix beans with fried butter with onions. We add the mixture and pepper. We dress the salad with mayonnaise with sour cream. That's all - the yummy is ready.

I am sure that now you know what to do with the mushroom harvest. And to become a real culinary virtuoso, subscribe to updates. I bow out: bye everyone!

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

How to cook butter

The preparation of oil must begin with their thorough washing and cleaning. At this stage, you need to throw out the bad mushrooms that accidentally fell into the basket. Further actions depend on specific recipes. You can marinate butternuts at home as a whole, but for frying it is better to cut into several pieces.

How to clean mushrooms

Regardless of the dish that you will be preparing, oil cleaning is required. Slippery hats with legs must first be washed and dried naturally. Before cleaning the oil, if necessary, you can additionally blot them 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 mushrooms; in larger specimens, it is thinner.

How much to cook

Often, cooks combine heat treatment methods in one dish. So, for example, before frying, you can cook butternuts. This decision is due to the desire to completely protect yourself from poisoning, say, with a false oiler, 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 marinate

Not only fried mushrooms can be tasty, but also pickled ones. This option is ideal for storing them for the winter, because New Year's table rarely goes without homemade pickles. The marinade is prepared from those ingredients that the hostess likes, but in most cases it is not complete without vinegar, allspice, sugar, salt and garlic. Sometimes pickled butternuts are 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 if you boil mushrooms or not, cooking in a pan also needs to be paid attention. 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 butternuts, 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 the butternuts, they can be divided into parts for more convenient eating.

How to freeze for the winter

Homemade winter preparations- one of the favorite delicacies of Russians. This also applies to frozen butternuts, the recipe for which is extremely simple. In a raw, washed form, you can also save the benefits of mushrooms until winter. It is advisable to immediately peel the skin before freezing, otherwise it will give an unpleasant bitterness. Small specimens can be frozen as a whole, large specimens are best cut. If this option is not to your liking, you can pre-boil the butternut squash. In this case, you can put them in the refrigerator only after they have cooled completely.

Oil Recipes

Washed and peeled mushrooms, whether you froze them or brought them fresh from the forest, are ready to be cooked. Butter dishes will turn out equally tasty if you fry them, bake them in the oven or stew them 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 meal from the available products. For fried mushrooms only vegetable oil is useful, and to pickle butterfish, the simplest spices are enough.

Soup

Mushroom cream soups with crispy croutons abound on the menus of most gourmet restaurants. The consistency of such dishes is very pleasant, and the added cream gives delicate taste. But butter soup doesn't have to be creamy in order to make you want to try it again. It may contain pieces or even whole specimens of a small size.

Ingredients:

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

Cooking method:

1. The key element is boletus - how to cook them is described above: you must definitely wash, peel and boil in salted water.
2. Cut the butternuts into pieces, separating the hat from the leg, fry in oil.
3. Cut the vegetables the way you like. Boil water and send them to boil.
4. Salt the vegetable broth, add seasonings. He needs to cook for 25 minutes from the moment of boiling.
5. After a quarter of an hour, transfer the butternuts and cook for another 5 minutes.
6. Put sour cream, stir. After 5 minutes, turn off the soup, let stand covered. Garnish with herbs before serving.

Fried with potatoes

Fried butternuts will make a great company for potatoes, diluting its taste. Additionally, you can flavor the dish with a spoonful of sour cream or any cream sauce.

Ingredients:

• mushrooms - 500 g;
• potatoes - 1 kg;
• onion - 2 pcs.;
• salt;
• pepper;
• vegetable oil.

Cooking method:

1. Sort through the oilers, removing debris and damaged specimens. Remove the film from the cap to avoid a bitter aftertaste. Rinse several times and cut into medium pieces.
2. Chop the peeled onion into small strips so that a lot of juice does not come out.
3. Pour the oil into a medium deep frying pan, wait for it to heat up. Put the mushroom pieces and chopped onion, salt. You need to cook for about a quarter of an hour until the onion strips are golden.
4. Simultaneously with the process of frying the ingredients, cut the potatoes into medium-sized cubes.
5. Transfer the onion-mushroom mixture to another container, and send the potatoes to the pan. Salt.
6. After cooking potato cubes, put the mushroom mass with onions back, mix. Sprinkle with pepper, sweat under the lid for a few minutes.

Pickling recipe for the winter

It is difficult to imagine a New Year's 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 the marinade in several ways and put the ingredients that you like. For more sharp blanks use mustard and garlic.

Ingredients:

• oily - 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 debris. Wash each oiler very thoroughly, you can pre-soak them in water to remove the dirt.
2. Make mushroom blanks by cutting each specimen into pieces.
3. Put the pieces in salted boiling water for a quarter of an hour, remembering to remove the foam. Throw it in a colander.
4. Put a saucepan of water on the fire, add sugar, salt, bay leaf and pepper. Boil.
5. Remove the water from the heat and pour in the vinegar.
6. Put the mushrooms in clean sterilized jars, pour the marinade on top of the oil. Roll under covers.

Mushrooms fried for the winter

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

Ingredients:

• mushrooms;
• vegetable oil.

Cooking method:

1. The gifts of the forest with an oily hat must be well cleaned, getting rid of an unnecessary film that gives bitterness. Next, you need to wash them well.
2. Cut each large butter dish into slices, cut small ones in half. If you do not eat the legs, then cut them off, leaving only the hats.
3. On the deep frying pan heat the vegetable oil, put the mushroom pieces there. Cover the pan with a lid and cook for 50 minutes, stirring occasionally.
4. Remove the cover. Cook until the mushroom juice is completely evaporated.
5. Sterilize the jars and dry them without letting them cool too much. Spread the fried mushroom mixture, leaving a centimeter on top. Pour out the hot oil.
6. Seal the jars with plastic lids or, if you plan to store them outside the refrigerator, sterilize the blanks.

Salty

Before preparing the gifts of the forest, they are carefully sorted. At this stage, accidentally caught wormy specimens eaten by animals or broken are thrown out. The size here is also important: large mushrooms are more convenient to cook, while small ones will go entirely for salting. Look in jars and on the table, they will be more aesthetic. The recipe for salting oil 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. Boil pre-washed and peeled butternuts.
2. Pour a little salt on the bottom of the enameled container, lay out part of the mushrooms.
3. Finely chop the garlic, put in the same container in 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 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 lids, the dish can be tasted after 2 weeks.

Salad with chicken

AT mushroom dishes mushrooms are more common than others: they are easier to cook and they are available 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 richest and delicious meals is a salad with butter and chicken. The balanced composition of mushrooms harmonizes well with the rich protein chicken meat.

Ingredients:

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

Cooking method:

1. Boil a whole chicken breast fillet in lightly salted water.
2. Chop the onion as finely as possible.
3. Boiled eggs should be cut into medium pieces.
4. The mushroom mass must be separated from the marinade by straining with a colander. If the mushrooms are small, then cutting them is optional.
5. cut chicken breast pieces or separate the fibers by hand. Place in the bottom of a salad bowl. Lubricate with mayonnaise.
6. Next comes the onion-mushroom layer. At the end, put the eggs and spread with mayonnaise. If desired, this sequence of layers can be repeated twice.

Video

Butterflies grow in almost any locality, which are plucked in large quantities by mushroom pickers, brought for sale and, of course, various winter preparations are prepared from them. Many people like to marinate boletus, and so that their favorite mushrooms do not get bored, they put honey, garlic, bell pepper or something else during cooking to diversify not just the aroma of the dish, but first of all to add a new touch to its taste! So, for example, by adding Bulgarian pepper, the dish changes dramatically in appearance and already looks much brighter, more attractive and appetizing. It is these oils that we will learn to cook today!

Marinated oil with bell pepper

I would like to note right away that for pickling, it is still best to choose young mushrooms that will go into the dish as a whole and they will not need to be further cut into pieces to be placed in a jar. Having collected the right amount of oil, the mushrooms, soaked in water, are cleaned of adhering debris, sand, soil and the sticky mucus that covers the top of the cap is removed. Rinse well, possibly changing the water several times. The pure mushroom mass is weighed and in the future all the ingredients are calculated for each kilogram of it.

Butter before pickling must be boiled, since we will use young mushrooms, this procedure will take about fifteen minutes after the start of boiling. When boiling, water is salted, adding about a tablespoon of salt for each liter of it. It will be necessary to get rid of the liquid in which the mushrooms were boiled, so they filter the mushroom mass, pouring it into a colander, and wait for the excess liquid to drain.

The second cooking of oil will take place directly in the marinade itself, which is prepared from 1.5 tablespoons of water, 3.5 salt, 80 ml of vegetable oil, the same amount of acetic acid (9%, added at the end of cooking), a tablespoon of sugar . All this is stirred until dissolved and begins to heat. As soon as the marinade gives the first signs of boiling, butter is lowered into it and they continue to cook for about half an hour.

After twenty-five minutes of cooking, 1.5 onions, chopped in any way, three chopped garlic cloves and the hero of the season itself, bell pepper (2 large pods), diced, are added directly to the boiling marinade. By the way, at this point you can add vinegar. In the finished form, pickled butternuts, and then the marinade, are placed in jars and twisted! Cool, you can clean up.

Home-made marinated boletus in jars prepared for the winter will be a great appetizer for a festive table or everyday dinner. Adding spices, herbs and vegetables to the brine gives each recipe a unique flavor and aroma. Canned food comes out very healthy and nutritious. Spicy mushrooms can be used instead of meat dishes.

How to cook pickled butternut squash

This mushroom variety is easy to harvest, rich taste, highly nutritious. To get a good, quality snack, it is important to know how to prepare canned food correctly. Experienced housewives know several simple secrets, allowing you to quickly and tasty make pickled mushrooms at home:

1. Each mushroom must be peeled to remove bitterness. To do this, with a knife or sponge, you need to scrape off not only dirt and debris, but also upper layer hats.
2. You need to boil the product with the addition of table vinegar, citric acid or in salt water. The process provides the mushrooms with a beautiful color.
3. You need to start cooking the butternuts immediately after harvesting, as they quickly wither in the refrigerator.
4. Fresh or frozen for delicious pickled mushrooms main product washed several times or soaked for a couple of hours.
5. You can marinate oil for the winter in jars in a cold or hot way. The first option involves pouring the main component with boiling brine. The second way to cook mushrooms is to cook them together with spices.
6. Oils of the same size should be distributed among containers, since the consistency of the finished dish depends on this. Small mushrooms can be put whole, large ones are best cut into 2-4 parts.

Marinade for butter

The taste and aroma of the finished dish directly depends on the chosen marinade recipe. The brine contains spices and substances that help to keep food suitable for consumption for a long time. As spices, it is recommended to use black and allspice, bay leaf, garlic, dry mustard. If you wish to receive spicy snack, try adding chili or horseradish root. To preserve canned food, salt, sugar, citric acid or vinegar are used among the components of the marinade.

Pickled Butter Recipes

Mushrooms of this type, cooked using hot or cold pickling, will be a suitable dish for a festive table or dinner in the cold season. A variety of recipes with the addition of herbs, vegetables, vinegar or citric acid can surprise guests with unexpected flavors and aromas. Each housewife will be able to choose for herself the option of how to cook pickled mushroom blanks that the household will like.

Marinated butternut squash with garlic

• Time: 25 minutes.
• Servings: 5-7 persons.
• Calorie content of the dish: 18 kcal.
• Purpose: snack.
• Cuisine: Russian.
• Difficulty: medium.

Mushrooms cooked according to classic recipe, will delight guests not only with an unsurpassed taste, but also with benefits for the body. Such conservation in its own way nutritional properties can fully replace meat. The cooking process does not take much time, it will not cause difficulties even for a novice hostess. The content of vinegar and citric acid contributes to long-term storage of the dish under suitable conditions. temperature regime.

Ingredients:

• garlic - 4-5 cloves;
• salt - 2.5 tbsp. l.;
• black peppercorns - 15 pcs.;
• citric acid - 0.3 tsp;
• mushrooms - 1.5 kg;
• sugar - 2 tbsp. l.;
• vinegar (70%) - 1 tbsp. l.;
• water - 1 l.

Cooking method:

1. Clean mushrooms from films, rinse under cool water. For high-quality pickling, it is necessary that they have approximately equal sizes: cut large ones into 4 parts, and medium ones in half.
2. Pour water into the pan, add salt (1 tablespoon), citric acid. Mix all ingredients well, add mushrooms and put on fire. It is necessary to wait for a boil, then continue cooking for 10 minutes. Drain the water by throwing the prepared mushroom raw material into a colander.
3. To prepare the marinade, pour 1 liter of water into the pan, add the remaining salt and sugar. Add black peppercorns, laurel leaves to the liquid. Bring the resulting spicy composition to a boil, cook for 5 minutes.
4. Place the main component in a container with the finished marinade. Cook for another 5 minutes, removing foam from the surface of the liquid. Then remove the dishes from the heat, pour in the vinegar, add the peeled garlic.
5. Arrange the mushrooms in pre-sterilized jars, fill with marinade to the neck and roll up. Put the preservation with the lids down, cover well, leave to cool completely. It is necessary to store the pickled product in a cellar or refrigerator.

With hot pepper and soy sauce

• Time: 30 minutes.
• Servings: 6-8 persons.
• Calorie content of the dish: 20 kcal.
• Purpose: snack.
• Cuisine: Russian.
• Difficulty: medium.

Recipe for pickled butter for the winter with soy sauce and hot pepper lovers will like savory snacks. The cooking process involves the preparation of the main ingredient, the creation of a brine and corking in a storage container. You can serve this dish on its own or with a side dish. Pickled mushrooms will turn out spicy thanks to hot peppers and garlic, so you need to use them with caution.

Ingredients:

• chili pepper - 1 pc.;
• water - 1000 ml;
• coarse salt - 2 tbsp. l.;
• laurel leaf - 1 pc.;
• soy sauce - 30 g;
• granulated sugar - ½ tbsp.;
• dill (seeds) - 1 tsp;
• black peppercorns - 5 pcs.;
• mushrooms - 5000 g;
• garlic - 10 cloves;
• vinegar - 100 ml.

Cooking method:

1. Peel the mushrooms well, rinse, boil, drain the liquid.
2. Take a deep saucepan, pour in 1 liter of clean water, pour salt and granulated sugar into it. Add to marinade soy sauce hot and black pepper, dill seeds. Place the peeled and chopped garlic into the liquid. Wait for the mixture to boil.
3. Pour vinegar into the marinade, mix well, lay out the butter. Boil the mushrooms with spices over low heat for 15 minutes.
4. Ready meal arrange in sterile jars, fill with marinade, cover with lids. Leave the blanks in this state until the product has cooled to room temperature. Screw on the lids tightly and store in the refrigerator.

with mustard

• Time: 65 minutes.
• Servings: 2-4 persons.
• Calorie content of the dish: 20 kcal.
• Purpose: snack.
• Cuisine: Russian.
• Difficulty: medium.

To create mushrooms with mustard, you can use this spice in the form of a paste, powder or grains. Any kind of it will provide the necessary aroma and astringency of taste. The spiciness of the dish is adjusted (depending on the preferences of the hostess) by reducing or increasing the amount of garlic and pepper. You can serve an appetizer with a side dish of potatoes or rice, garnished with finely chopped greens.

Ingredients:

• mustard - 3 tbsp. l.;
• vinegar (essence) - 18 g;
• water - 1 l;
• garlic cloves - 2-4 pieces;
• salt - 2 tbsp. l.;
• black peppercorns - 4-7 pcs.;
• oil - 1 kg;
• granulated sugar - 1 tbsp. l.;
• bay leaf - 1-3 pcs.

Cooking method:

1. To quickly and tasty pickle butternuts at home, clean them well and rinse thoroughly under running water. Boil the mushrooms with a little salt and vinegar for 15 minutes.
2. To prepare the filling, mix water, pepper, bay leaf, salt, sugar and mustard. Put the liquid with spices on the fire, boil for 5 minutes, then pour in the vinegar.
3. Prepare pre-sterilized jars. Put 2 cloves of garlic in the bottom of the container. Put mushrooms inside the container, fill to the top with marinade.
4. Screw the lids on tightly. It is recommended to store blanks in a cool place.

With carrot

• Time: 1 hour.
• Calorie content of the dish: 22 kcal.
• Purpose: snack.
• Cuisine: Russian.
• Difficulty: medium.

Pickled mushrooms with carrots are very fragrant because they contain a lot of spices. Butter before starting their preparation for the winter according to this recipe with a photo should be washed well, cleaned and boiled. Table vinegar and a small amount of citric acid in brine will provide long-term storage in a basement, cellar or refrigerator.

Ingredients:

• allspice - 5-7 grains;
• coarse salt - 45 g;
• boiled boletus - 1 kg;
• vinegar (9%) - 2-3 tbsp. l.;
• onion - 1 pc.;
• black pepper - 3-5 peas;
• citric acid - 2 g;
• cloves - 3-5 pcs.;
• bay leaf - 3-4 pieces;
• carrots - 1 pc.;
• sugar - 10 g;
• cinnamon - 3 g.

Cooking method:

1. Boil cleaned and thoroughly washed butternuts for half an hour, immersed in a large amount of water. Put the prepared mushroom raw material in a colander, drain the liquid.
2. Onions must be freed from the skin, cut into rings or half rings. Remove the skin from the carrots, chop into slices. Boil vegetables for 5 minutes in 1 liter of boiling water.
3. Place citric acid, cloves, cinnamon, salt, vinegar, granulated sugar, pepper and bay leaves to onions and carrots.
4. Combine the mushrooms with the resulting filling by adding water so that the liquid level is 2-3 cm higher than the main component. You must wait for the marinade to boil, cook it for 10 minutes.
5. Spread the oil along with the liquid in pre-sterilized jars, screw the lids tightly. Set the container upside down, wrap, wait for the pickled blanks to cool completely. The product must be stored in a cool place.

Cinnamon

• Time: 40 minutes.
• Number of servings: 3-5 persons.
• Calorie content of the dish: 18 kcal.
• Purpose: appetizer, fasting.
• Cuisine: Russian.
• Difficulty: medium.

Cinnamon will add an interesting shade of flavor to the pickled appetizer. It is better to use the spice in the form of sticks so that the marinade does not form a precipitate.. AT winter period the warming smell of cinnamon will be especially pleasant. You can serve an appetizer on a festive table or as a delicious addition to your usual dinner. To diversify the recipe, it is recommended to purchase a bag of ready-made pickling seasoning or put your favorite spices.

Ingredients:

• water - 1 l;
• acetic acid - 2 tsp;
• oily - 3 kg;
• sugar - 2 tbsp. l.;
• cinnamon - 1 stick;
• salt - 2 tbsp. l.;
• bay leaf - 1 pc.;
• seasoning for pickled mushrooms - 5 g;
• allspice - 2 peas;
• black peppercorns - 2 pcs.

Cooking method:

1. Soak the main component, remove impurities by washing several times. The caps must be lightly rubbed with a sponge to remove some of the mucus. Boil the mushrooms for 10 minutes, then drain the liquid, adding fresh, repeat the process.
2. Boil water by placing granulated sugar and coarse salt, cinnamon stick inside the pan. After boiling, pour in the vinegar, leave the marinade for half an hour.
3. Place boiled butternuts to the spices. Cook the workpiece for 20 minutes, maintaining a slow boil, then cool.
4. Arrange the pickled product in dry, sterilized jars. Clog the containers with screws or nylon lids. Pickling oil for the winter in this way assumes readiness in 1-2 weeks. During this time, the mushrooms are well soaked.

With green onions and horseradish

• Time: 40 minutes.
• Servings: 2-3 persons.
• Calorie content of the dish: 20 kcal.
• Purpose: snack.
• Cuisine: Russian.
• Difficulty: medium.

A spicy appetizer with green onions and horseradish is distinguished not only by its piquancy, but also by its beautiful appearance. Such preservation is ideal for a festive table. In the cold season, onion greens will remind you of summer, and its taste will cheer you up. Dill umbrellas and parsley can be pulled out after preparing the marinade or placed in jars along with the rest of the ingredients.

Ingredients:

• water - 2 l;
• green onion - 0.5 kg;
• horseradish (root) - 20 g;
• oil - 1 kg;
• bay leaf - 2 pcs.;
• dill umbrellas - 3 pcs.;
• vinegar (9%) - 5 tbsp. l.;
• sugar - 1 tbsp. l.;
• garlic - 5 cloves;
• salt - 5 tbsp. l.

Cooking method:

1. Thoroughly clean and wash the butternuts, cut large mushrooms into pieces. Cook the product in boiling water for 10 minutes.
2. Wash the onion greens, dry, chop into strips 2.5 cm long.
3. The next step is to prepare the filling. To do this, pour 2 liters of water into a suitable container, put laurel leaves. Put the dishes with the liquid on the fire, wait for the boil.
4. Dip the dill umbrellas and garlic cloves into the filling, cook for 2 minutes.
5. Mix boiled mushrooms with marinade, boil for 10 minutes. Add vinegar, onion, peeled horseradish. Mix all the ingredients, remove the dishes from the heat.
6. Arrange the finished pickled mushrooms in sterilized jars, tighten the lids. Leave the preservation for 12 hours to cool, then put it in the refrigerator for storage.

Korean-style marinated boletus

• Time: 1 hour.
• Servings: 3-4 persons.
• Calorie content of the dish: 20 kcal.
• Purpose: snack.
• Cuisine: Russian, Eastern.
• Difficulty: medium.

Such a variant of pickled mushrooms fast food very convenient if you want to not only save a snack in the winter, but also serve it on the table soon. The main components are quickly saturated with brine. After keeping the dish in the refrigerator for a week, it can be eaten separately or with a side dish.. Mushrooms in Korean have a spicy aroma and a pleasant spicy taste.

Ingredients:

• refined vegetable oil - 400 ml;
• sugar - 4 tsp;
• mushrooms - 2 kg;
• onion - 2 pcs.;
• salt - 2 tsp;
• paprika - 2 tsp;
• seasoning for vegetables in Korean - 2 packs;
• chili pepper - 1 tsp

Cooking method:

1. Take a whole onion, peel it. Chop the vegetable into cubes, fry until golden brown.
2. Pour vegetable oil into another pan, heat it up. Put in the mushrooms and fry.
3. Pour salt, pepper, sugar and seasoning into a glass of water, mix everything thoroughly. Pour the butter with spices, add onion, vinegar. Grind the garlic on a grater or with a special tool, place to the dish. Mix all ingredients.
4. Distribute the pickled product into jars, close with plastic lids. Leave the dish in the refrigerator for a day.

With celery and onions

• Time: 40 minutes.
• Servings: 3-4 persons.
• Calorie content of the dish: 20 kcal.
• Purpose: snack.
• Cuisine: Russian.
• Difficulty: medium.

The complex snack additionally contains bell pepper and celery. By preparing pickled mushrooms in this way, you will get a full-fledged canned salad, which will remain in the cold for a long time and will delight with its taste and aroma in the autumn-winter period. Vegetables make the dish healthy and satisfying. It can be served as a separate appetizer or with a side dish.

Ingredients:

• onions - 4 heads;
• lean unrefined oil- 100 ml;
• celery - 1 bunch;
• Bulgarian pepper - 2 pcs.;
• salt - 2 tbsp. l.;
• garlic - 5 cloves;
• vinegar - 120 ml;
• sugar - 2.5 tbsp. l.;
• water - 1 l.

Cooking method:

1. The first stage of the recipe with a photo involves the preparation of vegetables. Peel the onion, cut into thin rings, chop the celery into small cubes. Remove all seeds from bell peppers. Chop the vegetable into strips. Chop the garlic cloves into small cubes.
2. The next step in the recipe with a photo is the preparation of the marinade. Heat water, mix vinegar, sugar, salt and vegetable oil in it. Put the liquid on a small fire, wait for it to boil.
3. Place pre-boiled and chopped butternut squash to the dressing, add onion, garlic, bell pepper, celery. Boil 10 minutes.
4. Distribute the finished pickled product into jars, pouring spicy liquid up to the neck of the container. Seal the preservation with polyethylene lids, refrigerate. Store pickled mushrooms in a refrigerator or basement.

How to pickle butterflies for the winter without sterilization

• Time: 1 hour.
• Servings: 3-4 persons.
• Calorie content of the dish: 20 kcal.
• Purpose: for a snack.
• Cuisine: Russian.
• Difficulty: easy.

Cooking pickled mushrooms without sterilization involves storing them in the refrigerator. Butterfish are quickly soaked in brine, after a few days you can try the snack. It is recommended to store the dish in the refrigerator for no more than 4 months.. You can lay out the workpiece in clean jars or other tightly closed dishes (containers, saucepans).

Ingredients:

• vegetable oil - 4 tbsp. l.;
• granulated sugar - 3 tbsp. l.;
• oil - 1 kg;
• water - 2 l;
• garlic - 5 cloves;
• allspice - 4 peas;
• vinegar essence - 2 tbsp. l.;
• salt - 1 tbsp. l.;
• bay leaf - 2 pcs.

Cooking method:

1. Pour 1 liter of water into the pan, place the washed and peeled mushrooms there, add 10 g of salt and 9 g of vinegar, wait for it to boil. Reduce the heat, cook the butternuts until they subside, periodically removing the foam. finished product put in a colander, cool.