Boil butter before frying in salted water for 10 minutes , pass through a colander, fry over medium heat in an open pan, until the liquid boils away, 20 minutes.
Frozen butternuts, which were not boiled before freezing, fry in a pan for 40 minutes, first under a lid for 20 minutes over low heat, then 10 minutes over medium heat without a lid.
How to fry butternuts
1. Wash the mushrooms, peel, optionally (optionally) peel off the skin from the cap. If the hat is clean, then you can not clean it off; if covered with plant debris, it is easier to remove it along with the film.
2. Boil the butternuts 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 medium-sized and young, they can not be boiled.
3. After cooking, put the mushrooms in a colander and, when the broth drains (which can be saved and used as a broth or sauce base), start frying. Heat a frying pan with butter or vegetable oil, put the butternuts and fry them for 10 minutes over medium heat until the liquid boils away.
4. When frying, constantly stir the butternuts so that they do not burn. Ready-made butternuts are dark ruddy, slightly springy and crispy on the bite.
To taste, fried butternuts can be seasoned with sour cream. It is important not to cover the pan with a lid when frying and fry them over intense heat so that the butter does not turn into mashed potatoes.
Without cooking , you can fry only young butterflies collected in proven places, as well as frozen mushrooms, if they have been cleaned 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 oil can be from 20 to 35 minutes.
Fresh butternuts can be fried without oil, since they contain enough of their own oily liquid.
How to fry butter with potatoes
Products for 5 servings
Butter – 350-400 grams
Potato – 700 grams
Onion – 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. Clean and wash the mushrooms, cut into roughly equal pieces.
2. Boil the mushrooms for 5 minutes, removing the foam with a slotted spoon, drain the broth.
3. Put half the oil on a preheated frying pan, add the onion and fry it over high heat for 5-7 minutes until golden brown.
4. While the onion is fried, cut the potatoes into strips or slices.
5. Add potatoes to the onion, fry over high heat for 10 minutes until the potatoes are golden brown.
6. Add mushrooms to the pan, fry for another 10 minutes over high heat and 5 minutes on medium under a lid until the potatoes are fully cooked.
7. Serve fried potatoes with butter, sprinkled with chopped dill.
How to fry boletus for the winter
What you need to fry oil for the winter
Oil – kilogram
Citric acid – 1 teaspoon
Onion – 1 head
Salt – 3 tablespoons
Pepper – 1 teaspoon
Dill – 1 bunch 20 grams
Oil – 5 tablespoons
How to fry oil for the winter
1. Rinse mushrooms.
2. With a knife, peel the legs of the mushrooms from the ground, the caps from the skin (the skin gives the mushrooms viscosity).
3. Wash the peeled butternuts.
4. Cut the mushrooms into equal parts with a side of about 2 centimeters.
5. Put the oil in a saucepan, pour water, salt, add citric acid and put on fire.
6. After boiling the oil, cook for 10 minutes.
7. Drain, rinse under cold water, put in a colander.
8. Heat the frying pan, pour in the oil and put the oil in the pan.
9. On medium heat, stirring, fry the butter for 20 minutes, until the excess liquid has evaporated (without a lid).
10. Peel the onion, cut into rings and add to the mushrooms.
11. Wash the dill, dry it, chop it and add it to the oils.
12. Pepper and salt the oil to taste.
13. Cool the butternuts under the lid.
14. Put the oil in a plastic bag or a resealable food storage container, and send it to the freezer.
Fried boletus with buckwheat
Products for frying butter with buckwheat Buckwheat
– 1 cup
Mushrooms – 300 grams
Onions – 1 head
Carrots – 1 large
Bulgarian pepper – 2 pieces
Salt – 1 teaspoon
Vegetable oil – 3 tablespoons
Dried Italian herbs – 2 tablespoons
buckwheat
Boil mushrooms for 10 minutes in 3 cups of salted water. Boil buckwheat on mushroom broth (2 cups) with spices. Peel the onion and chop finely. Cut boiled butternut squash into medium-sized pieces. Heat a frying pan over medium heat, pour in the oil, add the onion and fry it, stirring occasionally, for 5 minutes. Add butter and simmer for another 20 minutes. Add boiled buckwheat. In another pan, fry carrots and bell peppers, cut into thin chips, for 10 minutes over medium heat without a lid.
Put 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 buttermilk with buckwheat is ready!