Butter fried with sour cream. Fried butter with sour cream Recipe for fried butter with onions in sour cream

Fried boletus is a tasty and satisfying dish that can be eaten without or with a side dish, frozen for the winter, or used to prepare cold and hot appetizers. However, if you don’t know how to fry butter in a frying pan correctly, instead of an appetizing dish, you may end up with a shapeless mass that no one will want to eat. To avoid unpleasant surprises, you just need to study the features of the technology for preparing fried butter.

Features of the technology

The preparation of any dish has its own characteristics, and fried boletus is no exception.

It is important not only to adhere to the technology for preparing butter, but also to the place where they are collected. They are not recommended to be collected along highways, in industrial areas, plantings, since in these areas the natural environment is polluted with various emissions, exhausts, chemical fertilizers and other harmful substances that are well absorbed by mushrooms.
The collected boletus must be sorted out, discarding spoiled and overgrown mushrooms, the rest must be cleaned by removing the film from their caps (this is easier to do if the mushrooms are dried a little and the knife blade is moistened with vegetable oil). Afterwards, all that remains is to wash the mushrooms well and cut them into equal-sized pieces, leaving only the smallest specimens intact. There is no need to soak the butter.
Inexperienced housewives are often concerned with the question of whether they need to boil butter before frying them in a frying pan. This question should be answered positively: before frying, the butter must be boiled in salted water (10-20 g of salt per 1 liter of water) for at least 10 minutes after boiling, or even more if the recipe requires it. After this, the mushrooms are washed and placed in a colander so that it can drain. You can skip the cooking stage only if you are going to fry frozen mushrooms that have previously been cooked.
To prevent the butter from turning into a shapeless mass, you need to fry them over fairly intense heat, without covering the pan with a lid. To avoid burning the butter, you need to stir it often.

It remains to add that the butter is most delicious if you fry it in butter or with the addition of sour cream. Onions will also highlight their delicate taste.

How to fry boletus with onions: a simple recipe

boletus – 1 kg;
vegetable oil – 20–50 ml (depending on the area and coating of the frying pan);
onions – 0.2 kg;
salt - to taste;
ground black pepper (optional) - to taste.

Cooking method:

Pour the peeled and washed boletus with two liters of water, dissolving two tablespoons of salt in it, and place on medium heat. When the water boils, skim off the foam, reduce the heat and cook the mushrooms for 20 minutes. Repeat the procedure 2 more times, so that the total cooking time for the mushrooms is 60 minutes.
Drain the butter in a colander and rinse with running water.
When the water has drained, grease the frying pan with oil and place the mushrooms on it. If necessary, add salt and pepper. Fry over a medium flame, stirring constantly until the butter browns but does not burn.
When excess moisture comes out of the butter, add a little more oil and chopped onion into thin rings or small pieces.
Fry without ceasing to stir until the onion acquires an appetizing shade.

Despite the simplicity of preparation, the butter according to this recipe turns out very tasty. Buckwheat or potatoes are perfect as a side dish. Although you can fry boletus right away with potatoes.

Butter fried with potatoes

boletus – 0.5 kg;
potatoes – 1 kg;
onions – 0.2 kg;
vegetable oil – 60–100 ml;
salt, spices - to taste.

Cooking method:

Sort, peel and cut the boletus 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 cubes.
Peel the potatoes and cut into slices or cubes.
Heat the oil in a frying pan, add mushrooms and onions, add salt and fry for 15 minutes.
Remove the onion from the pan, add a little oil to it, and fry the potato wedges in it.
Shortly before the potatoes are ready, add mushrooms, stir, reduce heat, add salt and pepper, cover and simmer for 10 minutes.

Before serving, it would be a good idea to sprinkle this dish with parsley, dill or finely chopped green onions. If desired, the ratio of components can be slightly changed in favor of butter. In this case, the finished dish will be even tastier.

Butter fried with sour cream: a classic recipe

boletus – 1 kg;
sour cream – 0.2 kg;
vegetable oil – 50 ml;
onions – 75–85 g;
garlic – 5 cloves;
salt and spices - to taste.

Cooking method:

Prepare the boletus (clean, cut, boil for 10 minutes, rinse).
Cut the onion and garlic into small pieces.
Heat the oil in a frying pan, add the onion and garlic and fry them for 5 minutes.
Place the mushrooms in the pan and fry them, stirring well, over medium heat for about half an hour, that is, until the water has evaporated from them.
Add salt, add spices, add sour cream, stir.
Cover the pan with a lid and simmer the mushrooms in it for 10 minutes.

Butter fried in sour cream turns out very tender. They can be eaten as a separate dish or served with potatoes, crumbly unsweetened cereals, and pasta.

Butter fried with nuts: an exquisite recipe

boletus (very small, young) – 0.5 kg;
walnut kernels – 0.2 kg;
onions – 0.2 kg;
butter – 50 g;
apple cider vinegar (6 percent) – 20 ml;
salt - to taste;
cilantro or parsley, pomegranate seeds - for decoration.

Cooking method;

Select the most tender and small boletus, since the recipe does not require pre-boiling them. Remove the film from their caps. Wash and dry the mushrooms, pouring them onto a paper towel.
Melt the butter in a frying pan and fry the butter in it for 20 minutes.
Peel the onion and cut into small pieces.
Chop the nuts with a knife.
Add finely chopped onion and crushed walnut kernels, fry the butter along with them for 10 minutes.
Pour in the vinegar, stir, cover with a lid and leave on the stove for 2-3 minutes.
Arrange the mushrooms on plates, garnish with pomegranate seeds, fresh cilantro or parsley.

This appetizer can be served either hot or cold. If necessary, it can successfully replace both a salad and a main course.

Butter fried with buckwheat

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.

Cooking method:

Pour water over the prepared mushrooms, bring to a boil, cook for a couple of minutes, skimming off the foam, drain the water, wash the mushrooms and place in a saucepan.
Pour 0.5 liters of water over the mushrooms, adding salt to them. Bring to a boil and cook for 10 minutes. Remove the mushrooms from the pan.
Cook buckwheat in mushroom broth.
In one frying pan, fry the onion, cut into half rings, add mushrooms to it and simmer under the lid for 20 minutes.
In another frying pan, fry the grated carrots and thinly sliced peppers for 5–10 minutes.
Add buckwheat and vegetables fried in a frying pan to the mushrooms, season with herbs, stir and simmer everything together for another 10 minutes.

The result is a tasty, satisfying and healthy dish.

Butter can be fried in a frying pan with different foods and end up with completely different, but tasty hearty dishes in their own way.

Mushroom season is in full swing! In the Volga region we have only mushroom pickers everywhere. Having seen enough of the citizens with baskets, we also decided to go into the forest. I think it’s not in vain. The clearings are simply strewn with miniature butterflies. Why not collect them? When you see this forest abundance, the first dish that comes to mind is mushrooms in sour cream.

Butter fried in sour cream sauce can outshine even the most delicious meat dish.

To prepare fried butter in sour cream, products are taken from the list. Although I picked large mushrooms for frying, they still turned out to be small ones. Apparently, someone walked before us with a large basket, leaving us half, deciding that these gnomes would slip past.

Before frying, the boletus is boiled, and before cooking, it is soaked for some time in ice-cold salted water.

The butter, boiled until half cooked, is placed in a colander and washed to remove mucus. Yes, there is more than enough mucus in these wonderful forest mushrooms. This is their specialty. The water should drain. The more moisture remains, the longer it will take to evaporate it in the pan.

Chopped onions are fried in oil for 5 minutes. There is no need to bring it until golden brown. The onion will reach the desired condition along with the butter.

Boiled boletus goes into the frying pan. Mix with onions and fry. Important! During the frying process, mushrooms may “shoot”, so try to stir the dish with a long spoon or spatula. If you decide to use a lid, the mushrooms will lose their proper appearance.

After frying for 15 minutes, sour cream is added to the butter and onions. The sour cream sauce is mixed. Here you can cover the frying pan with a lid and simmer the mushrooms in sour cream just a little.

Serve fried boletus with sour cream for lunch as a second dish with a potato side dish or as an appetizer.

If you don't like sour cream or can't have it, then just don't use it. Fried boletus is very tasty without sour cream.

Keep in mind that you can change the proportions of ingredients in this recipe as you wish or exclude something at your discretion.

We had mushrooms for a large frying pan (4-6 servings), this is about a 2-liter pan of mushrooms or even a little more.

Necessary:

butter (pan, capacity 2-2.5 l)
1 cup sour cream
2-3 medium onions
2-3 large cloves of garlic
salt, ground black pepper to taste
sunflower oil, about 2-3 tablespoons

You must first sort out the mushrooms, removing twigs, leaves and dirt from them. It’s not for nothing that these mushrooms are called boletus mushrooms, so arm yourself with a small knife, it will help you.

The top skin on the cap is also removed. This is easy to do by picking it up from the edge with a knife. It comes off without any problems. We never remove this skin; we cook it as is. So you have a choice.

Now they need to be rinsed; prepare a bowl or pan with clean cool or cold water for this. Take the mushroom in your hands and quickly rinse it in water. The oils need to be rinsed one at a time. You should not leave them in water or throw them all together, as boletus absorbs water like a sponge. After rinsing, cut large mushrooms into several pieces.

The onion needs to be peeled and cut into small cubes or half rings, as you like. Heat a frying pan with sunflower oil and fry the onion in it until golden brown.

Add mushrooms to the pan. If you can’t fit all the mushrooms, add some; when they are slightly fried, add the remaining mushrooms.

Stir them periodically. During the cooking process, the butterfish will release quite a lot of oil and liquid, so they can be fried in a minimal amount of oil. Once the liquid has evaporated, add the minced garlic and cook, stirring, for a couple of minutes until a delicious garlic aroma emerges.

Now you can add sour cream. Mix the mushrooms thoroughly and let them simmer thoroughly with sour cream. Add salt and pepper to taste and stir.

Serve immediately. You can prepare potatoes or buckwheat as a side dish.

And dill goes well with mushrooms, but since it was late, we didn’t look for dill in the garden at night.

Bon appetit!

More recipes with mushrooms from Russian forests:

Chanterelles fried with sour cream.

Mushrooms stewed with potatoes.

Source: https://open-cook.ru/recipes/maslyata-zharenye-so-smetanoj

How to cook boletus fried in sour cream: photos, recipes

Butter fried in sour cream is a very satisfying and tasty dish. And if you add nutmeg and onions to the mushrooms, it will become a masterpiece. The smell of mushrooms and nutmeg will quickly spread throughout the house, and the household will be ready to try your cooking.

Important! The butter must be cleared of the sticky film, otherwise when frying it will stick to the saucepan or frying pan and burn. And you need to fry the butter for no more than 20 minutes.

Recipe for how to cook boletus fried in sour cream

The recipe is for 3 servings:

700 g butter;
2 tbsp. l. butter;
2 onions;
4 tbsp. l. sour cream;
1 pinch of nutmeg;
Salt.

Boil the mushrooms, strain, cut into pieces and fry in oil.

Cut the onion into thin rings and fry until soft, and then pour into the mushrooms.

Add sour cream, salt and a pinch of nutmeg to the resulting mass. Mix well and keep on low heat for 2-3 minutes.

Place lettuce leaves on a serving plate, put butter in them in sour cream and serve.

Fried boletus in sour cream goes very well with boiled potatoes, vegetable salads, and pasta. However, you can learn to combine these mushrooms with other products.

Butter with garlic, fried in sour cream

The following recipe for fried butter in sour cream can be prepared in a hurry. Makes a great lunch or light snack before dinner. Add hard cheese and garlic to the mushrooms, and then serve the mushroom culinary creation.

800 g butter;
300 g cheese;
2 onions;
7 cloves of garlic;
3 tbsp. l. butter;
3 tbsp. l. vegetable oil;
½ tbsp. homemade sour cream;
Salt;
½ tsp. ground black pepper;
Parsley and dill.

Boil the butter, strain, cool and cut into slices.

Chop the garlic cloves and onion, fry in butter with added vegetable oil until soft.

Add butter to the vegetables and fry over high heat for 5-7 minutes. Close the lid, set the heat to low and simmer for 15 minutes.

Add salt and pepper, stir, add sour cream and simmer for 10 minutes.

Grate the cheese on a coarse grater, sprinkle over the mushrooms and simmer over low heat for 10 minutes.

Just before the end, add dill and parsley, cover the saucepan with a lid, turn off the stove and let stand for 5-7 minutes.

These mushrooms with cheese and sour cream are good served with pasta or macaroni.

Butter fried in sour cream with nuts: recipe with photo

The next one is a recipe with a photo of butter, fried in sour cream with walnuts. This variation can outshine any gourmet meat dish.

800 g butter;
½ tbsp. ground walnuts;
150 g sour cream;
2 onions;
A bunch of green onions;
Cilantro;
Salt;
Vegetable oil;
Ground white pepper;
3 tbsp. l. apple cider vinegar;
Pomegranate seeds.

Boil the mushrooms for 20 minutes in salted water, squeeze and cut into arbitrary pieces.

Peel the onions and cut into cubes, combine with mushrooms and fry over medium heat until golden brown.

Chop the green onion, add to the pan and stir well.

Immediately add nuts, cilantro, salt and white pepper, stir and fry for another 5 minutes, stirring.

Pour in sour cream, let simmer for 5 minutes and add vinegar. Stir well, simmer for a few minutes, add pomegranate seeds and turn off the stove.

Serve an unusual hot salad of boletus fried in sour cream as a second course with mashed potatoes.

You know how to cook butter fried in sour cream. The main thing now is not to be afraid to experiment with ingredients and use as many different spices as possible, especially natural herbs.

Source: http://grib-info.ru/blyuda-iz-gribov/zharenye-maslyata-v-smetane.html

How to fry butter in a frying pan

Features of the technology

The preparation of any dish has its own characteristics, and fried boletus is no exception.

It is important not only to adhere to the technology for preparing butter, but also to the place where they are collected. They are not recommended to be collected along highways, in industrial areas, plantings, since in these areas the natural environment is polluted with various emissions, exhausts, chemical fertilizers and other harmful substances that are well absorbed by mushrooms.
The collected boletus must be sorted out, discarding spoiled and overgrown mushrooms, the rest must be cleaned by removing the film from their caps (this is easier to do if the mushrooms are dried a little and the knife blade is moistened with vegetable oil). Afterwards, all that remains is to wash the mushrooms well and cut them into equal-sized pieces, leaving only the smallest specimens intact. There is no need to soak the butter.
Inexperienced housewives are often concerned with the question of whether they need to boil butter before frying them in a frying pan. This question should be answered positively: before frying, the butter must be boiled in salted water (10-20 g of salt per 1 liter of water) for at least 10 minutes after boiling, or even more if the recipe requires it. After this, the mushrooms are washed and placed in a colander so that it can drain. You can skip the cooking stage only if you are going to fry frozen mushrooms that have previously been cooked.
To prevent the butter from turning into a shapeless mass, you need to fry them over fairly intense heat, without covering the pan with a lid. To avoid burning the butter, you need to stir it often.

It remains to add that the butter is most delicious if you fry it in butter or with the addition of sour cream. Onions will also highlight their delicate taste.

How to fry boletus with onions: a simple recipe

boletus – 1 kg;
vegetable oil – 20–50 ml (depending on the area and coating of the frying pan);
onions – 0.2 kg;
salt - to taste;
ground black pepper (optional) - to taste.

Cooking method:

Pour the peeled and washed boletus with two liters of water, dissolving two tablespoons of salt in it, and place on medium heat. When the water boils, skim off the foam, reduce the heat and cook the mushrooms for 20 minutes. Repeat the procedure 2 more times, so that the total cooking time for the mushrooms is 60 minutes.
Drain the butter in a colander and rinse with running water.
When the water has drained, grease the frying pan with oil and place the mushrooms on it. If necessary, add salt and pepper. Fry over a medium flame, stirring constantly until the butter browns but does not burn.
When excess moisture comes out of the butter, add a little more oil and chopped onion into thin rings or small pieces.
Fry without ceasing to stir until the onion acquires an appetizing shade.

Butter fried with potatoes

boletus – 0.5 kg;
potatoes – 1 kg;
onions – 0.2 kg;
vegetable oil – 60–100 ml;
salt, spices - to taste.

Cooking method:

Sort, peel and cut the boletus 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 cubes.
Peel the potatoes and cut into slices or cubes.
Heat the oil in a frying pan, add mushrooms and onions, add salt and fry for 15 minutes.
Remove the onion from the pan, add a little oil to it, and fry the potato wedges in it.
Shortly before the potatoes are ready, add mushrooms, stir, reduce heat, add salt and pepper, cover and simmer for 10 minutes.

Butter fried with sour cream: a classic recipe

boletus – 1 kg;
sour cream – 0.2 kg;
vegetable oil – 50 ml;
onions – 75–85 g;
garlic – 5 cloves;
salt and spices - to taste.

Cooking method:

Prepare the boletus (clean, cut, boil for 10 minutes, rinse).
Cut the onion and garlic into small pieces.
Heat the oil in a frying pan, add the onion and garlic and fry them for 5 minutes.
Place the mushrooms in the pan and fry them, stirring well, over medium heat for about half an hour, that is, until the water has evaporated from them.
Add salt, add spices, add sour cream, stir.
Cover the pan with a lid and simmer the mushrooms in it for 10 minutes.

Butter fried in sour cream turns out very tender. They can be eaten as a separate dish or served with potatoes, crumbly unsweetened cereals, and pasta.

Butter fried with nuts: an exquisite recipe

boletus (very small, young) – 0.5 kg;
walnut kernels – 0.2 kg;
onions – 0.2 kg;
butter – 50 g;
apple cider vinegar (6 percent) – 20 ml;
salt - to taste;
cilantro or parsley, pomegranate seeds - for decoration.

Cooking method;

Select the most tender and small boletus, since the recipe does not require pre-boiling them. Remove the film from their caps. Wash and dry the mushrooms, pouring them onto a paper towel.
Melt the butter in a frying pan and fry the butter in it for 20 minutes.
Peel the onion and cut into small pieces.
Chop the nuts with a knife.
Add finely chopped onion and crushed walnut kernels, fry the butter along with them for 10 minutes.
Pour in the vinegar, stir, cover with a lid and leave on the stove for 2-3 minutes.
Arrange the mushrooms on plates, garnish with pomegranate seeds, fresh cilantro or parsley.

This appetizer can be served either hot or cold. If necessary, it can successfully replace both a salad and a main course.

Butter fried with buckwheat

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.

Cooking method:

Pour water over the prepared mushrooms, bring to a boil, cook for a couple of minutes, skimming off the foam, drain the water, wash the mushrooms and place in a saucepan.
Pour 0.5 liters of water over the mushrooms, adding salt to them. Bring to a boil and cook for 10 minutes. Remove the mushrooms from the pan.
Cook buckwheat in mushroom broth.
In one frying pan, fry the onion, cut into half rings, add mushrooms to it and simmer under the lid for 20 minutes.
In another frying pan, fry the grated carrots and thinly sliced peppers for 5–10 minutes.
Add buckwheat and vegetables fried in a frying pan to the mushrooms, season with herbs, stir and simmer everything together for another 10 minutes.

The result is a tasty, satisfying and healthy dish.

Butter can be fried in a frying pan with different foods and end up with completely different, but tasty hearty dishes in their own way.

Source: http://OnWomen.ru/kak-pozharit-maslyata-na-skovorode.html

How to fry butter

Butterflies are not only very tasty, but also healthy mushrooms. To process these mushrooms, different forms are chosen: pickled, salted, stewed or fried. Many people love fried boletus, as it turns out even more delicious. They are fried with vegetables, bacon, various sauces and many other additives. This allows you to give the mushrooms a richer taste. There are several basic recipes for frying butter. However, it is important to properly process them before cooking.

Preparing butter for frying

There are several basic rules by which you can prepare boletus for frying. The method of processing mushrooms depends on the type of mushroom. If you use mushrooms other than just picked ones for frying, you must boil them in slightly salted water for 7-10 minutes.

Sometimes they are additionally fried in a frying pan without oil. If you use young boletus, you can fry it without prior preparation.

Frozen mushrooms that have not been boiled before frying should be fried in a frying pan in vegetable oil for an hour over medium heat.

How to fry butter in sour cream

This recipe is one of the most popular, as sour cream makes the mushrooms more flavorful.

To prepare butter in sour cream, you will need the following ingredients:

Butter 0.5 kg.
Sour cream 3-4 tbsp. spoons.
Onion 1 pc.
Vegetable oil.
Butter.
Salt, pepper, garlic and herbs to taste.

Sequencing:

After pre-processing the mushrooms, cut them into small pieces.
Cut the onion into half rings and fry it in vegetable oil until golden brown.
Add the butter and fry them in a frying pan along with the onions for 5-7 minutes over medium heat. Then reduce the heat a little, add butter and fry the mushrooms and onions for another 10 minutes (you can cover with a lid).
Add salt, pepper and other spices. Mix everything and add sour cream. Cover the pan with a lid and fry the mushrooms with sour cream for 5-7 minutes.

Butter prepared according to this recipe are more satisfying. Because of the potatoes contained in the recipe.

To prepare butter with potatoes you will need the following ingredients:

Butter 300-400 gr.
Potatoes 400-500 gr.
Onion 1 pc.
Vegetable oil for frying.
Salt and pepper to taste.

Sequencing:

After pre-processing the mushrooms, let them dry a little so that excess liquid drips off. Then we chop them finely.
Heat the oil in a frying pan and add the butter and fry them for 5 minutes.
Finely chop the onion. Add the onion to the fried butter and fry for 3-5 minutes.
Cut the potatoes into cubes. Heat the oil in another frying pan and add the potatoes. Fry it until completely cooked.
Add butter and onions to the mushrooms. Add salt and spices, fry for 3-5 minutes.

Butter fried with buckwheat

These mushrooms can also be fried with buckwheat. It will absorb the juice and aroma of the mushrooms, which will make the dish very tasty and aromatic.

To prepare butter with buckwheat you will need the following ingredients:

Butter 400 gr.
Onion 1 pc.
Buckwheat 200 gr.
Carrot 1 pc.
Vegetable oil for frying.
Salt and spices to taste.

Sequencing:

Boil the buckwheat in boiling water until fully cooked.
Finely chop the onion and grate the carrots on a fine grater. Fry onions and carrots in heated vegetable oil for 5 minutes.
Finely chop the pre-processed mushrooms and add them to the onions and carrots. Fry them for 10-15 minutes. Add salt and spices to taste.
Add buckwheat to the onions and mushrooms. Leave everything to fry over low heat for 10 minutes.

Fried boletus goes well with many side dishes. This makes the mushrooms very juicy and tasty. All recipes for their preparation are quite simple and do not require much time.

The result is flavorful mushrooms that can be eaten at any time.

Source: http://SovetClub.ru/kak-zharit-maslyata

Butter fried in sour cream

Hello, friends!

How to cook boletus, only from the forest, fresh When there are a lot of fresh mushrooms, they are best fry in sour cream. Dishes that use boletus as one of the ingredients are best prepared another time. And in our case - exactly like this, with minimal use of other components, only to highlight the taste of the mushrooms themselves.

The quiet hunting season is in full swing, there is an abundance of mushrooms in the markets, especially a lot of mushrooms this year. And we received a whole basket of these golden-brown shiny mushrooms as a gift.

Ingredients for butter fried in sour cream:

Butter mushrooms,

Refined vegetable oil for frying,

Bulb onions,

Sour cream 2 tablespoons,

Nutmeg.

Preparation of butter, fried in sour cream:

First, you need to wash the mushrooms and remove any stuck needles, blades of grass and other debris.

There is no need to clean, cut or scrape anything. I have come across advice that you need to cut the skin off the caps, but this does not affect the finished dish in any way, but it takes a lot of time and effort, so let’s not do extra work.

Washed boletus cut into pieces. I like to make it about the size of a walnut. After heat treatment, the pieces will shrink and you will get the right size to pick up with a fork and into your mouth. By the way, when you cut, pay attention to whether there are any worms inside!

Place a pan of water on the fire. When the water boils, add the chopped mushrooms, bring to a boil again, reduce the heat to low and cook for 5-6 minutes. Let's prepare another pan, on top of which we will place a colander - here we will place the boiled mushrooms.

If we are cooking only one portion of mushrooms, then we can proceed as when cooking pasta - simply pour everything in the pan into a colander. If we still need the water to prepare subsequent portions, then we remove the mushrooms with a slotted spoon. Let the water drain.

By the way, now we have succeeded semi-finished product from butter, which can be poured into a bag, tied and put in the freezer. It’s very convenient to pack bags of different weights: larger ones for later frying mushrooms, and smaller ones (I measure 0.5 kg each) for soups. For example, such as a delicate cream cheese soup with mushrooms.

Meanwhile, heat a frying pan with vegetable oil. You don't need a lot of oil, just enough to coat the bottom of the pan. Peel, chop one medium-sized onion, place in a preheated frying pan and fry over medium heat, stirring, until golden brown.

While we were frying the onions, water drained from the mushrooms, and we added them to the onions, stirred and brought the resulting mass to a boil over high heat.

Turn the heat to medium and simmer for 15-20 minutes until the moisture has evaporated from the mushrooms, stirring if necessary. Now it’s time for sour cream, add two heaped tablespoons of it, salt to taste (a flat teaspoon was enough for me). Sprinkle with two pinches of ground nutmeg - it really brings out the flavor of the mushrooms.

Stir, taste for salt and add if necessary. We keep the dish on the fire for a couple more minutes so that the mushrooms “make friends” with the seasonings, and you’re done.

This is my favorite way how to cook butter, enjoy your meal!

Source: http://prosto-o-vkusnom.ru/goryachee/iz-ovoshhey/maslyata-zharenyie-v-smetane/

Butter in sour cream - the best recipe!

An excellent hot snack. Very juicy, creamy taste, maybe not as aromatic as white or boletus, but amazingly tasty. It’s easy to prepare and very difficult to mess up.

Ingredients

For 1 serving:

Butter - 300 g

Onion - 2 pcs.

Sunflower oil - as needed

Sour cream - 100 g or to taste

How to cook

Now is the season for butter and it would be a sin not to enjoy them.

Sort the mushrooms and remove the roots.

Fill with cold water, add a tablespoon of salt, let stand for about an hour (preferably longer).

Soaking in cold water is necessary to get rid of possible worms. In general, decent people throw away wormy mushrooms, but let’s not deceive ourselves - in the middle zone, mushrooms without worms are now a rarity, so let’s not be arrogant and just throw out the worms, if there are any - the presence of worms does not affect the taste of mushrooms. Well, if you are a resident of the taiga, just skip this step.

Place the mushrooms in a sieve and chop as desired.

Add water again and put on high heat.

Decent people don’t boil butter, or haven’t boiled it before. But now I think all mushrooms should be boiled to reduce the amount of toxic substances. Elena Malysheva generally urges you not to eat wild mushrooms, because they are a storehouse of toxins, heavy metals, etc. Well, let's hope for the best and boil the mushrooms.

Bring water to a boil, skim off foam if it appears.

Reduce heat, simmer for 5 minutes.

Place the boiled mushrooms in a sieve.

Cool, chop additionally if necessary.

Oils may turn slightly pink when exposed to air - this is normal.

Heat sunflower oil in a thick-walled frying pan, add boiled butter. Fry over medium heat for several minutes, stirring frequently.

At the same time or in advance, fry the onion until lightly browned.

Add onions to mushrooms.

Stir, simmer for a few minutes.

Pour sour cream over the contents of the frying pan.

Simmer over low heat until the sour cream dissolves.

Best served in a portioned skillet. The best side dish is fried potatoes.

Source: http://stalker-blog.ru/weekend-dinner/recipes/snack/snack_hot/hot_mashrooms/maslyata-v-smetane

Butter fried in sour cream with potatoes

Stew of potatoes and fried butter

A simple recipe for fried buttermilk with potatoes

How to fry delicious and quick butter with potatoes? For this you will need a simple recipe. Take:

mushrooms 500 gr.;
potatoes 1 kg;
a couple of heads of onion;
for frying vegetable oil;
salt and pepper to taste.

Thoroughly clean fresh mushrooms, or rather their caps, from sticky skin and small debris.

Wash, cut large ones into medium pieces, medium ones - in half.

Peel the onion and chop it into small or large pieces (as you prefer).

Heat the oil in a frying pan and fry the butter and onion in it until golden brown (about 10–15 minutes).

At the same time, peel the potatoes and cut them into thick slices.

Remove the fried boletus and onion from the frying pan and add the potatoes.

When the potatoes are almost done, return the mushrooms and onions. Mix well and simmer for a few more minutes until done.

Don’t forget that you need to salt the mushrooms at the very beginning, and the potatoes at the end.

Add pepper to taste before simmering.

You can serve boletus with potatoes directly in the frying pan.

Roast with potatoes in pots

Fried potatoes with buttermilk produce a very interesting taste if you prepare them according to the following recipe. The dish itself is called roast butter and it requires the following ingredients:

butter 250 gr.;
potatoes 10 pcs.;
onions 2 pcs.;
sour cream 2. t.;
butter for frying;
a little salt.

Wash and process the mushrooms, chop if necessary.

The aesthetic orange myth also plays a role in taste, if you don’t like the products, how do I study. In addition to the fact that they are not born at garden temperatures, they are common due to excessive consumption of alcoholic beverages and separate products.

Peel the potatoes and onions, cut the first into large cubes, the second into half rings.

After the preparatory work, you can cook roast potatoes and butter. Melt a generous knob of butter in a frying pan and fry the butter for about 10 minutes.

Don't forget to add salt at the beginning of cooking. Add the onion a little later. After another 10 minutes, add sour cream. When the sauce has cooked sufficiently, move on to the next step.

Place half the potatoes in clay pots, mushroom sauce with sour cream on top, and more potatoes. Cover with lids. Now the dish needs to be cooked in the oven for another 30–35 minutes.

Dinner of fried buttermilk with sour cream and potatoes

To prepare an amazing dinner, you will need a recipe that will tell you how to cook potatoes with butter in a tasty and satisfying way.

Required Products:

1 kg of potatoes;
about 600 g butter;
one large onion;
one large carrot;
sour cream 200 ml;
oil for frying;
spices to taste.

Peel the potatoes, wash them, cut them into pieces, pour boiling water over them, add salt and cook until tender.

While the potatoes are cooking, fry the mushrooms, not forgetting to add salt and season at the very beginning. They can be pre-boiled, or you can fry them fresh. It all depends on personal preferences and the time allotted for preparing the dish.

At the same time, peel and cut the carrots and onions into strips - into half rings.

Add to mushrooms.

When both the butter and the vegetables become golden, add all the sour cream called for in the recipe. Continue cooking the butter with sour cream, covered, for another 10 minutes.

When the potatoes are cooked and the mushrooms in sour cream sauce arrive, we invite everyone to the table.

Butter fried with mashed potatoes in the oven

An unusual recipe suggests cooking fried boletus with mashed potatoes in the oven. Essentially, this dish is a potato and mushroom casserole with a delicious cheese crust.

And you need to start preparing it with mashed potatoes. But first you need to get the following products:

about a kilo of potatoes;
350 fresh mushrooms;
a larger onion;
½ tbsp.

I will advise.
Fried boletus in sour cream goes very well with boiled potatoes, vegetable salads, and pasta.

¼ tbsp. cream;

spices and seasonings are determined by taste;

lots of grated cheese.

Prepare regular mashed potatoes. Season it with butter.

After careful preparation, fry fresh mushrooms with onions in vegetable oil. As soon as they are fully cooked, add sour cream and cream. Salt and season.

You can immediately mix the mushrooms and puree, or you can lay out the casserole in layers. Most importantly, sprinkle generously with grated cheese on top.

Baking the dish happens quite well.

Since all the ingredients are already completely prepared, you just need to wait until a beautiful crust appears (10–15 minutes).

By the way, if you have any leftover fried mushrooms, then following the original recipe you can prepare an amazing dish. Basic products you will need:

kilo of potatoes;
a pair of onions;
approximately 200–300 g of already fried butter;
1 tablespoon flour;
150 g sour cream;
2 tablespoons of tomato paste;
spices to taste.

Peel the potatoes in large chunks and fry in vegetable oil until half cooked. Transfer to a large saucepan.

Peel the onion, cut into half rings, fry until caramel color in the same oil.

Add a spoonful of flour, stir quickly so that no lumps form.

Lay out the tomato and add a little water.

Simmer covered for 5-7 minutes. Add sour cream, turn off after three minutes.

Now we will prepare everything. Place fried mushrooms in a saucepan with potatoes and pour in sour cream and tomato sauce.

We put it on medium gas, which we reduce after boiling. If there is not enough liquid in the saucepan, you can add a little boiled water or broth.

Simmer over low heat for 30–40 minutes.

Improvisation on the theme of fried butter and potatoes

On a day off, you can organize an impromptu celebration and serve potatoes prepared according to any recipe and separately fried with onions.

Actually, potatoes can be fried, boiled in pieces, mashed or baked at your discretion.

But you’ll have to tinker with the oils. As usual, before cooking, mushrooms must be well processed and washed in running water.

If they are small, then we will fry them whole; if they are large, then we should cut them.

Now you need to fill the oilers with cold water and bring to a boil. Boil, drain the water through a colander and add fresh water. Boil again and cook over low heat for about half an hour.

Heat a frying pan and fry boiled mushrooms with the addition of onions.

This August we went to visit our parents in the village. Having gone for milk mushrooms and saffron milk caps to our favorite secret place, we found neither one nor the other. But we found entire glades of butter! As soon as we entered, the whole family crawled without straightening for about 15 minutes, until the baskets were almost full. We decided to take a walk a little further into the forest and came across another whole sea of boletus. We filled up a large basket, a smaller basket and a bucket. Some were distributed to relatives, the rest was cleaned and fried until nightfall. Since there were a lot of questions about how to fry them, we decided to remove the recipe. I had to take pictures with flash at night, that’s why the shots are so strange.

If you don't like sour cream or can't have it, then just don't use it. Fried boletus is very tasty without sour cream.

Keep in mind that you can change the proportions of ingredients in this recipe as you wish or exclude something at your discretion.

We have mushrooms it was in a large frying pan (4-6 servings), this is about a 2-liter pan of mushrooms or even a little more.

Necessary:

butter (pan, capacity 2-2.5 l)
1 cup sour cream
2-3 medium onions
2-3 large cloves of garlic
salt, ground black pepper to taste
sunflower oil, about 2-3 tablespoons

U oily Also remove the top skin on the cap. This is easy to do by picking it up from the edge with a knife. It comes off without any problems. We never remove this skin; we cook it as is. So you have a choice.

Now they need to be rinsed; prepare a bowl or pan with clean cool or cold water for this. Take the mushroom in your hands and quickly rinse it in water. Butter need to be rinsed one at a time. You should not leave them in water or throw them all together, as boletus absorbs water like a sponge. After rinsing, cut large mushrooms into several pieces.

The onion needs to be peeled and cut into small cubes or half rings, as you like. Heat a frying pan with sunflower oil and fry the onion in it until golden brown.

Add mushrooms to the pan. If you can’t fit all the mushrooms, add some; when they are slightly fried, add the remaining mushrooms.

Now you can add sour cream. Mix the mushrooms thoroughly and let them simmer thoroughly with sour cream. Add salt and pepper to taste and stir.

Serve immediately. You can prepare potatoes or buckwheat as a side dish.

And further to mushrooms Dill is great, but since it was late, we didn’t bother looking for dill in the garden at night.

Bon appetit!

More recipes with mushrooms from Russian forests:

Fried boletus is a very tasty and satisfying dish. Many people wonder: “ Why clean oil from the film?". The fact is that oil film, especially large ones, accumulates a lot of forest debris and sand. It is easier to clean such oils from the sticky film, along with all the debris, than to rinse them. In addition, when frying, the film sticks to the pan and burns. Frying butter is very simple. Butter should be fried for 15-20 minutes.

Ingredients:

Boletus mushrooms-500-700 grams

Bulb onions-1-2 pieces

Vegetable oil- 1 tbsp. l

Butter- 1 tbsp

Sour cream(optional) - 2 tbsp

Spices: greens, garlic, salt, ground black pepper.

How to fry butter

1 . Peel the oil from the film, rinse and dry.

2 . Cut the butter into large pieces.

3. Heat vegetable oil and butter in a frying pan. Peel and finely chop the onion. Fry until half cooked (no need to brown).

4 . Add mushrooms and place over low heat. The butter will give a little juice. Fry for 15-20 minutes, stirring regularly. Salt and pepper to taste.

Fried butter with onions are ready

5. You can add sour cream to the fried butter and simmer under the lid on low heat for about 5 minutes.

6 . Then add chopped herbs.

7 . And garlic (dried or fresh).

Butter in sour cream is ready

Fried butter best recipes

The mushroom season has brought us whole baskets of this delicious product. Wonderful boletus will now dominate our table, sweetly combined with boiled potatoes, vegetable salads, pasta and cereals. The main thing is to cook the mushroom itself deliciously and learn how to combine it with different foods. Let's add a few new fried butter dishes to our recipe collection.

Recipe: Butter fried with cheese and herbs

Mushrooms, boletus – 0.5 kilograms.
The cheese is hard, you can use any cheese you have, but the ideal one, of course, is Parmesan - 200 grams.
Onions – 2 pieces.
Parsley – 1 bunch.
Basil greens – 1 bunch.
Sunflower or olive oil - 2 tablespoons for frying.

Wash and clean the butter, let the excess liquid drain in a colander. Then we will cut them into large pieces; if the mushrooms are small, we will cook them whole. Let's leave the butter to dry.

Peel the onion, wash and chop finely. Place the frying pan on the heat, turn it to high, pour in the oil and let it heat up. Add the onion and fry until golden brown.

When the onion is almost what we need, add the butter without turning down the heat, pepper and salt, you can add paprika for spiciness. Fry the mushrooms for about 20 minutes, stirring so as not to burn.

5 minutes before readiness, lower the greens, add the cheese and stir, turn the heat to low so that the cheese melts faster. Cook the mushrooms until crispy, but do not let the greens turn black. You can cover it with a lid and thus bring the dish to its logical conclusion.

Recipe: Butter in sour cream “classic”

Boletus mushrooms (small) – 800 grams.
Onions – 3 pieces.
Garlic – 1 head.
Sunflower oil - a few tablespoons.
Butter – half a glass.
Sour cream - a glass (it is better to take medium or low fat content, since we also add sunflower oil and butter when frying).

Mushrooms must be rinsed well under running water, then drained in a colander and allowed to drain excess liquid. Now you can clean the oil from the film and rinse again. Let the mushrooms dry a little.

The onion needs to be peeled and cut into half rings. We also peel the garlic and cut it into slices. Now put a large frying pan on the fire and heat the sunflower oil in it. When the temperature is sufficient, add the garlic and lightly fry it over medium heat. Then turn down the heat and add the onion, stirring occasionally. After 5-7 minutes, add the mushrooms and stir. After 20 minutes you can add butter. Salt and pepper, mix, do not add heat so that the mushroom does not shoot. In total, the butter needs 40-50 minutes to fully cook.

Recipe: Butter according to a non-standard recipe “savory”

Boletus mushrooms – 0.5 kilograms.
Walnuts, chopped - half a glass.
Butter – 3 tablespoons (for frying mushrooms).
Green onions - a bunch.
Parsley - a bunch.
Apple cider vinegar – 1 tablespoon.
Pomegranate seeds – 50 grams.

Wash the mushrooms under running water and peel, cut into strips and leave to drain in a colander. In the meantime, let's prepare the onion: wash and chop the feathers along with the onion itself. You also need to wash the parsley and chop it finely.

Heat the frying pan and put butter in it to fry the butter. We will fry the mushrooms over medium heat under the lid for about 30 minutes, then add onion, salt and seasonings to taste. After another 10 minutes, add the nuts to the mushrooms and pour apple cider vinegar over everything. Stir and leave to simmer on low heat for another 7 minutes, then add the pomegranate, turn off and cover tightly with a lid, sprinkling with herbs.

Recipe: Butter with roast potatoes

Boletus mushrooms – 800 grams.
Potatoes – 500 grams.
Onions – 2 pieces, large.
Carrots – 2 pieces.
Garlic – 1 head.
Sunflower oil - for frying.
Olives – 20 pieces.
Fat sour cream – 200 grams.
Wine – 100 grams, optional.
Sad pepper, bell pepper – 4 pieces.
Hot pepper, red – 1 piece.
Dry herbs, salt and black pepper.

Wash and clean the mushrooms well, cut into rings and set aside to drain the liquid.

Peel and wash the potatoes, then cut into squares. Wash the bell pepper, remove seeds and cut into strips.

Peel the onion and cut into half rings. The carrots also need to be peeled, washed and cut into rings. Rinse the olives of juice and cut them in half lengthwise. Peel the garlic, wash it and cut each clove lengthwise.

Now that everything is prepared, you need to put the frying pan on medium heat and heat the oil. Then lower the garlic for 3 minutes, then add the carrots, and after another 3 minutes - the onion. Mix everything and simmer covered for 7 minutes. Then add the mushrooms and simmer the vegetables for 20 minutes, then add salt and seasonings.

In a separate frying pan, fry the potatoes for 10 minutes until crispy. Add bell pepper and turn the vegetables golden.

Now you need to heat the wine in a duck pot or deep deck. Just put it on the fire and let the alcohol evaporate: over medium heat, pour the wine into a bowl, and after 3 minutes put the olives in there, simmer for 5 minutes. Now we lay out the mushrooms with onions, garlic and carrots, then the potatoes and peppers. Finely chop the hot pepper on top, pour sour cream over everything, and put it in the oven for 20 minutes at 180 degrees. You can stir the roast before serving.

As you can see, fried boletus can be prepared in a variety of ways. Choose to your taste and enjoy your meal!