Fried boletus - a tasty and satisfying dish that can be eaten without a side dish and with a side dish, frozen for the winter, used to make hot and cold appetizers. However, if you do not know how to fry butter in the pan correctly, as a result, instead of an appetizing dish, you can get a shapeless mass that no one wants to eat. To avoid unpleasant surprises, it is enough only to study the features of the technology of cooking fried butter.
Technology Features
In the preparation of any dish has its own characteristics, and fried boletus is no exception.
- Not only compliance with the technology of cooking oil is important, but also the place of their collection. They are not recommended to be collected along highways, in industrial zones, plantings, as in these zones the natural environment is polluted with various emissions, exhaust, chemical fertilizers and other harmful substances that are well absorbed by fungi.
- It is necessary to sort the collected boils, throwing out the spoiled and overgrown mushrooms, clean the rest, removing the film from their caps (this is easier to do if the mushrooms are slightly dried, and the knife blade wet with vegetable oil). After that, it is good to wash the mushrooms and cut them into equal sized pieces, leaving only the smallest specimens whole. It is not necessary to soak the oil.
- Inexperienced housewives often care about the question of whether to boil the butter before frying them in a frying pan. This question should be answered positively: before frying, boil oil must be boiled in salted water (10-20 g of salt per 1 l of water) for at least 10 minutes after boiling or even more if the recipe requires it. After that, the mushrooms are washed and put in a colander so that it can drain. You can skip the cooking stage only when frozen mushrooms that have previously been cooked are collected to fry.
- In order for the mash to not turn into a shapeless mass, they need to be fry on a fairly intense fire without lidding the pan. In order to avoid sticking oil should be mixed more often.
It remains to add that the tastiest of all butter is obtained if they are fried in butter or with the addition of sour cream. Onions also favorably emphasize their delicate taste.
How to fry boletus with onions: a simple recipe
Composition:
- boletus - 1 kg;
- vegetable oil - 20-50 ml (depending on the area and coating of the pan);
- onions - 0, 2 kg;
- salt - to taste;
- ground black pepper (optional) - to taste.
Method of preparation:
- Pour the cleaned and washed masl with two liters of water, dissolve two tablespoons of salt in it, and put on the fire of medium intensity. When the water boils, remove the foam, reduce the fire and boil the mushrooms for 20 minutes. Repeat the procedure 2 more times, so that the total cooking time for the mushrooms is 60 minutes.
- Flip the boil over a colander, rinse with running water.
- When the water is drained, brush the pan with oil and put the mushrooms on it. If necessary, add salt and pepper. Roast on a medium-sized flame, stirring constantly, so that the butter gets brown, but not burnt.
- When excess moisture comes out of the oil, add a little more oil and chopped thin rings or onions in small pieces.
- Fry, without ceasing to mix, until the onions become an appetizing shade.
Despite the simplicity of preparation, the balsam from this recipe is very tasty. Buckwheat or potatoes are perfect as a side dish. Although fry butter and you can immediately with potatoes.
Maslata fried with potatoes
Composition:
- boletus - 0, 5 kg;
- potatoes - 1 kg;
- bulb onion - 0, 2 kg;
- vegetable oil - 60-100 ml;
- salt, spices - to taste.
Method of preparation:
- Sort, clean and cut the butter and boil them for 10 minutes in salted water, rinse.
- Wait for the water to drain.
- Peel the onion and cut into half rings or dices.
- Peel the potatoes and slice them into slices or sticks.
- Heat the butter in a pan, put the mushrooms and onions in it, add salt and fry for 15 minutes.
- Remove the onion from the pan, add a little oil to it, fry the potato sticks in it.
- Shortly before the potatoes are ready, put mushrooms on it, stir, reduce the heat, add salt and pepper, cover with a lid and then 10 minutes.
Before serving, this dish will be well sprinkled with parsley, dill or finely chopped green onions. If desired, the ratio of components can be slightly changed in favor of oil. In this case, the finished dish will be even tastier.
Maslata fried with sour cream: a classic recipe
Composition:
- boletus - 1 kg;
- sour cream - 0, 2 kg;
- vegetable oil - 50 ml;
- bulb onion - 75-85 g;
- garlic - 5 cloves;
- salt and spices - to taste.
Method of preparation:
- Prepare the butter (clean, cut, boil for 10 minutes, rinse).
- Cut the onion and garlic into small pieces.
- Heat the butter in a frying pan, put onion and garlic in it and fry them for 5 minutes.
- Put the mushrooms into the pan and fry them, stirring well, over medium heat for about half an hour, that is, until the water has evaporated.
- Salt, add spices, pour sour cream, mix.
- Close the pan with a lid and simmer the mushrooms in it for 10 minutes.
Maslata fried in sour cream are very tender. They can be eaten as a separate dish or served with potatoes, crumbly unsweetened cereals, pasta.
Butters fried in nuts: a delicious recipe
Composition:
- boletus (very small, young) - 0.5 kg;
- walnut kernels - 0, 2 kg;
- onions - 0, 2 kg;
- butter - 50 g;
- apple cider vinegar (6%) - 20 ml;
- salt - to taste;
- cilantro or parsley greens, pomegranate seeds - for decoration.
Method of preparation;
- Select the most delicate and smallest boletus, as the recipe does not provide for their prior boiling. Remove the film from their caps. Wash and dry the mushrooms, pouring on a paper towel.
- Melt the butter in a frying pan and fry the butter in it for 20 minutes.
- Peel the onions and cut into small pieces.
- Chop nuts.
- Add finely chopped onions and crushed walnut kernels, fry butter with them for 10 minutes.
- Pour in the vinegar, stir, cover and leave for 2-3 minutes on the stove.
- Arrange the mushrooms in plates, garnish with pomegranate seeds, fresh cilantro or parsley.
This appetizer can be served both hot and cold. If necessary, it will successfully replace both the salad and the main course.
Maslata fried with buckwheat
Composition:
- buckwheat - 0, 2 kg;
- boletus - 0, 3 kg;
- onions - 100 g;
- carrots - 100 g;
- sweet pepper - 100 g;
- salt - 5 g;
- vegetable oil - 60 ml;
- spicy herbs (dried) - 10 g.
Method of preparation:
- Fill the prepared mushrooms with water, bring to a boil, boil for a couple of minutes, remove the foam, drain the water, wash the mushrooms and put in a saucepan.
- Fill mushrooms with 0, 5 liters of water, adding salt to them. Bring to a boil and cook for 10 minutes. Remove the mushrooms from the pan.
- Boil buckwheat on mushroom broth.
- In a frying pan, fry the onion sliced in half rings, add the mushrooms to it and simmer under the lid for 20 minutes.
- In another skillet, fry grated carrots and thinly chopped peppers for 5-10 minutes.
- Place the buckwheat and vegetables fried in a pan with mushrooms, season with herbs, stir and stew all together for another 10 minutes.
The result is a tasty, satisfying and healthy dish.
Butters can be fried in a pan with different products and you get completely different, but in their own delicious hearty dishes.
