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Butter has a lot of fans, not only among mushroom pickers. In winter, boletus, prepared in a variety of ways, is always revered on the table: both for a holiday and for every day. In addition, these mushrooms supply a person with vitamins C, A, PP, increase immunity and raise the overall tone of the body.
Recipe for cooking boiled butter with bell pepper for the winter
Boiled boletus for the winter can rightfully be considered tasty and healthy. Before proceeding with their processing, the mushrooms should be cleaned: remove the mucous film from the caps, remove the remnants of grass, leaves and select all worms. After that, rinse the butternut squash with warm water, after placing them in a colander. Some do not remove the slippery film from the cap, preferring to leave the natural look of the mushroom.
Most housewives use different recipes for boiled butter for the winter. So, one of them involves the addition of bell pepper, which gives our mushrooms an original spicy taste.
Ingredients:
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- 2 kg of oil;
- 1,5 L of water;
- 7 tbsp. l. table salt;
- 3 medium bulbs;
- 4 bell peppers (red);
- 5 cloves of garlic;
- 150 ml 9% vinegar;
- 3 st. l. Sahara.
Preparation:
Pre-peeled butternuts must be cut into small pieces – approximately 1,5-2 cm. Then boil in water with a pinch of salt for about 7 minutes. Drain in a colander, allow a significant amount of water to drain, and then lay out on a towel.
Peel the onion, wash and cut into thin half rings. Wash the bell pepper, remove the core and also cut into strips. Pass the garlic through a press or grate on a fine grater.
In a bowl with water, mix vinegar, sugar and vegetable oil, bring to a boil, stirring constantly.
Mix mushrooms, crushed garlic, chopped onion and bell pepper together and put in brine. Let the whole mixture boil for 3 minutes, fill sterilized jars and roll up. Wrapped jars with mushrooms should be allowed to cool completely, and then taken out to the basement.
Boiled boletus with white wine: a recipe for the winter
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But gourmets will certainly like this recipe for cooking boiled butter for the winter:
- 1 kg of fresh oil;
- 4 sprigs of green onions;
- 6 grains of black pepper;
- 0,5 tsp table salt;
- 3 art. l. olive oil (can be replaced with warm butter);
- 3 Art. liter. apple cider vinegar;
- 1/3 cup dry white wine;
- 1,7 L of water;
- 1 tsp turmeric, basil and dill.
Preparation:
Boil the butternuts in advance in salted water for about 15 minutes with the lid open. Drain in a colander to get rid of excess liquid.
Pour white wine into another bowl and send to a small fire. Add black peppercorns, dill, turmeric and basil. Wait until the resulting marinade begins to boil. Remove the pan from the stove until it cools completely.
Pour acetic acid combined with olive oil into the chilled wine brine.
Put the mushrooms in a clean, dry container, salt to taste and pour over the resulting marinade. Such a dish can be served immediately to the table, or it can be laid out in sterilized jars and put in the refrigerator.
What dishes to cook from boiled butter, frozen for the winter
However, boletus is good not only for conservation. Many housewives also prefer to freeze these mushrooms after heat treatment. What dishes can be prepared from boiled butter frozen for the winter?
Before proceeding with the preparation of dishes, it must be remembered that thawed butternuts cannot be re-frozen. To do this, do not forget to pre-divide the mushrooms into portions. Otherwise, the boletus will lose its flavor and become watery.
From boiled frozen butter, you can cook everything that your imagination can suffice for. They can be fried, marinated, stewed with vegetables and sour cream, and you can also cook rich mushroom soup. Butter soup is considered one of the most popular dishes today. This dish will appeal to all family members and guests. The soup is very easy to prepare, rich, aromatic and satisfying. For its preparation we will need:
- 2 L of water;
- 500 g butter;
- 1 medium bulb;
- 1 carrots;
- 2 laurel leaves;
- 4 small potatoes;
- 4 feathers of green onions;
- greens of dill and parsley;
- vegetable oil for frying;
- salt and pepper to taste.
Send thawed butternuts to a frying pan with preheated vegetable oil, fry for 15 minutes.
Throw the diced potatoes into the pan and boil until half cooked.
Peel carrots and onions, finely chop and fry until golden brown. Pour the fried vegetables into the pan and then send the oil.
Bring the soup to a boil, add chopped herbs, bay leaf, pepper. Remove from heat and let steep for a few minutes.
Such a dish will become exquisite not only on a holiday. And the piquant aroma wafting from the kitchen will immediately bring the family together at the dinner table.