How to cook butter mushrooms - fry, pickle, cook

With the approach of autumn, mushrooms appear in numerous stocks of hostesses: pickled, frozen, salted, dried. There are cute and tasty mushrooms on a yellow leg with a brown buttery hat - oleot.

The Latin name is maslyat - Suillus luteus (late or yellow butterdish), the word luteus means yellow. The people call the mushroom differently: maslukh, calish, butter, the British call it “Slippery Jam”. This name was given because of an oily, sticky hat, red-brown or dark brown. In rainy weather, more mucus is secreted.

Leg is golden yellow or lemon. It reaches a height of 10 cm, a thickness of up to 3 cm. On adult mushrooms, there is a white or grayish-purple ring. Above the ring, the leg is white, the bottom of the leg is brown. The color of the pulp is white or yellow, with a pleasant smell and sour taste. On the back of the hats, a young film has a white film.

Oysters grow in pine forests near young pines. They love a sunny place, therefore they are not found in overgrown forests. It is easier to find on the edge of pine trees, on the side of roads near a pine forest, on burners or old bonfires. The collection lasts from June to frost. Mass gathering occurs in July.

Features

Butterdish is an edible mushroom of the 2nd category. Professional mushroom pickers believe that it is second only to boletus, and ahead of it in the content of fats and carbohydrates. Oils are not equal in productivity in coniferous forests, they occupy the first place.

Energy composition:

• Carbohydrates - 46%
• Fat - 18%
• Protein - 18%

Protein oil is absorbed by humans by 75-85%. In young mushrooms there is more protein than in old ones, as in hats there is more protein than in legs.

Butterflies like oyster mushrooms, pulling heavy metals and radioactive elements out of the soil. This is typical for places that were previously in the zone of infection after the explosion at the Chernobyl nuclear power plant. Maps of infected sites are now available, and it is advisable for mushroom pickers to familiarize themselves with them. If this is not possible or you are not sure that the mushrooms are clean, get rid of the harmful elements yourself, by boiling in several waters.

Cooking recipes

The butterflies deteriorate quickly, do not put off cooking later. First of all, clean the needles from the leaves and needles. Then peel off the cap of adult mushrooms, it gives a bitter taste, and the color will lose attractiveness when cooking. Peeling off the hat is simple: with a knife they pick up the skin on the hat and it easily falls behind. To peel better mushrooms dry in the sun.

Rinse the cleaned oils in running water several times and boil in two waters. Throw mushrooms into salted water and boil for 20 minutes, then discard in a colander, rinse and boil again in new water. Rinse after the second cooking.

If you pick mushrooms yourself, and are sure of their purity, boil in salted water 1 time 20 minutes.

Fried butter

It is believed that fried butter is the most delicious. If you fry with potatoes, you get a traditional dish for mushroom picker, as for a fisherman - ear.

• I pour the oil into the pan, heat it.I spread the butter, cover it and fry over low heat until they cease to “shoot” (during cooking, you’ll understand what it is about).
• Add onions and continue to fry, adding a little fire.
• I fry, stirring occasionally, until there is liquid in the pan, and the mushrooms will not darken.

Similarly, I make a harvest for the winter, only I do not add onions and fry longer, about an hour. I put in sterilized jars. I put the mushrooms tightly, approximately on the "shoulders" of the can.

To avoid moldiness (this happens from poor processing of cans or insufficient amount of time for frying), fill with melted lard on top.

I do not roll it under the iron covers, but tightly close the capron. Keep in a cool place and for a long time. I serve on the table with potatoes or buckwheat.

Pickled Butter

Pickled Butter with onions and herbs are included new year menubecoming a traditional snack and a piece of home comfort.

Recipe number 1

• per 1 liter of water 2 tablespoons of salt and 3 sugar;
• 10 large peas of allspice;
• 1-2 cloves;
• clove of garlic;
• several pieces of bay leaf (for an amateur);
• a pinch of dry dill grains.

1. Usually, for pickling, I remove the skin from the hat. After cleaning, I rinse in a large container so that the sand settles, and light trash floats to the surface. I wash in several waters.
2. I cut large oil into several parts and boil it in salted water. I cook no more than 10 minutes. I add a few drops of vinegar or citric acid to the tip of the knife in the water so that the mushrooms do not darken.
3. I drain the water, fill it with the same composition, cook for 15 minutes.

I put the butterflies tightly in liter jars (pre-sterilize the jars and lids), pour in the marinade, add a tablespoon of 9% vinegar. I roll up the lids, store in the cellar or basement.

Recipe number 2

For the following conservation option you will need:

• 1 kg butter approximately the same size;
• a tablespoon of sugar;
• 10 large peas of black allspice;
• citric acid (10 g.);
• bay leaf - 5 pieces;

For marinade:

• the third part of a glass of water;
• 2/3 cup 3% vinegar;
• a tablespoon of salt.

I bring the marinade to a boil, place the previously washed and refined oil. I take off the foam. I turn off the stove as soon as the marinade boils again. I put the bay leaf, citric acid, sugar, pepper, mix and let cool. I put the mushrooms in cans, fill with marinade and cover with parchment (it is better not to cover with metal lids). I keep in the refrigerator.

Salted butter

Oil for salting, like burdenI use freshly picked mushrooms, not worms and small size. Large leave for freezing. Some housewives only salt hats, legs are cut off when the mushroom is medium or large. Someone salt hats and legs separately. As the saying goes, the taste and color ... If the butter is small, I can’t remove the film from the hat.

• 1 kg of oil;
• 2 tablespoons of salt;
• 5 peas of black allspice;
• 4 pieces of bay leaf;
• 3 cloves of garlic;
• fresh dill;
• blackcurrant leaves (for an amateur).

1. Boiled and cleaned oil, boil in a large amount of salted water for 20 minutes. As soon as they boil, remove the foam.
2. I wash the boiled mushrooms in cold water, throw them in a colander so that the glass water.
3. Pour salt into an enameled pan or bowl and spread the mushrooms with the hat down. Add bay leaf, pepper, chopped garlic and dill, sprinkle with salt. I make a layer of mushrooms and spices on top, several times.
4. When the mushrooms are laid, I put a flat dish on top and squeeze it with oppression, so that the butter will separate the juice and be completely in the brine. If there is not enough brine, add boiled salt water and leave for a day.
5. I put the mushrooms tightly in steamed jars so that they are completely covered with brine. For safety, pour vegetable oil on top and leave in the refrigerator.
6. Mushrooms pickle after 3 weeks. Get strong and tasty.

Butter for freezing

I clean the mushrooms from coniferous needles and foliage, wash them in running water, put them in a colander for 20 minutes, to make the glass water. I advise you to dip with a paper towel to dry faster.

I cut large oil into pieces of 2-3 cm, put it in plastic bags or special containers. I do not advise you to lay a lot of oil in the bag.

Put in the freezer. Stored year.

You can boil or fry before freezing, but fresh frozen mushrooms retain more nutrients than boiled or pickled ones.

How to defrost properly

Defrosting is a lengthy process.

1. Transfer the mushrooms from the freezer to the refrigerator and leave until completely defrosted. Remember, thawed mushrooms are used immediately, otherwise they will become a place of accumulation of bacteria.
2. Quick defrost is not worth it. After a quick defrost, they look unsightly and lose their taste.
3. Let the buttermilk get rid of the infusion that formed during the freezing, then you can start cooking. Cook defrosted mushrooms in salted water for 15 minutes.

Butterfishes rarely act as a full-fledged and independent dish. More often it is an indispensable ingredient to give a piquant taste. Of them cook julienne and sauces, bake pies, stew with vegetables. Butterflies are wonderful pancake filling or meatloaf, the basis for salads.

A simple salad of potatoes, green onions, chicken and green peas seasoned with mayonnaise will be different if you add pickled or salted butter. An ordinary salad with crab sticks or crab meat will turn into a real masterpiece if you add pickled mushrooms. Enjoy your meal!