How long oil to cook?

Fresh boletus is brought to a boil in water alone and then boiled in fresh salted water for 30 minutes without covering.

Cook the butter in a slow cooker for 40 minutes on the “Stew” mode.

How to cook butter

You will need – butter, water, a small knife for cleaning

How to clean butter before cooking

1. Do not soak the oil during cleaning, as they themselves are rather moist.

2. For easy cleaning, the butter oil should be laid out on grates or baking sheets and left to dry slightly.

3. It is necessary to start cleaning the oils after half an hour of drying.

4. Carefully clean the oil caps from dirt and forest debris, it is not necessary to remove the film from the cap, if it gives a bitter taste to the mushroom taste, it is completely imperceptible. Scrape the leg with a knife.

5. If necessary, cut the butter into slices or cubes.

5. Pour the peeled mushrooms into a saucepan and cover with water so that the remaining debris remains at the bottom of the pan. 6. After a couple of minutes, put the mushrooms into fresh water with a slotted spoon and start cooking.

7. To make it easier to wash your hands after cleaning oils, you need to maintain them in a solution of 9% vinegar or lemon for a couple of minutes.

8. Put the pan with mushrooms on the fire, add a little salt (for 1 liter of water – 1 teaspoon of salt).

9. Boil butter for 30 minutes after boiling.

10. Put the mushrooms in a colander, strain the broth through a sieve.

How to cook butter before frying

It is not necessary to boil the butter before frying, but if you doubt the quality or freshness of the mushrooms, you can boil the mushrooms to ensure safety: in the first water for 5 minutes after boiling, then in the main water for 15 minutes.

How to cook butter for freezing

It is not necessary to boil butter for freezing, but if there is a lot of butter, it makes sense to reduce the volume of mushrooms by cooking – then you get mushroom briquettes that mix very compactly in the freezer. Boil the mushrooms for 15 minutes, then cool in a colander, put in plastic or polyethylene containers, put in the freezer. On the basis of the remaining broth, you can prepare a soup or sauce (or also freeze).

How to cook butter in soup

Soup butter is boiled first of all ingredients. The first water is drained, and the second is the basis for the broth: as a rule, for a rich broth, 300-2 liters of water will be needed for 2,5 grams of butter.

How to freeze boletus for the winter

Clean the mushrooms from contamination, rinse well, dry in a colander for 20 minutes, cut large boletus into pieces with a side of 2-3 centimeters, put in small plastic bags and put to freeze in the fridge freezer. The shelf life of frozen oils is 1 year.

The frozen boletus is then cooked for 15 minutes.

Delicious facts

– In the Moscow region in 2020, boletus appeared in June due to the cool and humid climate, and then the heat that came with regular thunderstorms.

– Calorie value butter – 19 kcal / 100 grams.

– The water in which boiled butter was cooked for preparations can be acidified with citric acid or vinegar to make boletus do not darken when cooking.

– To taste, you can pickle or salt caps oil separately from the legs.

– These mushrooms are very helpful the content of vitamins A (metabolism), C (immunity), PP (normal development of body tissues), B vitamins (respiration of body cells, mental and emotional health).

– After collecting honey mushrooms, it is necessary consume for food or prepare a workpiece within XNUMX hours. Store them in the refrigerator on the vegetable shelf.

– To taste, when cleaning oil mushroom film under the hat and the skin can be removed. It should be borne in mind that the bitterness of workpieces with oil, as a rule, comes from the films.

– When salting butter, it must be borne in mind that there should be no more brine in the jar 1/5 volume mushrooms.

– Salting time butter for the winter – 45 days.

– Pickling time boletus – 3 days, but for the full disclosure of all the taste qualities of boletus are kept in jars for a month.

– If butter remains after cooking decoction, you can cook mushroom soup or sauce on it, or freeze it in a plastic bag for use in winter as a broth. As a rule, the broth from butter is very rich, therefore, most likely, when preparing the soup, the broth will need to be diluted with water.

Read how to cook butter mushroom caviar and butter mushroom soup!

How to salt butter

Products for salting butter

Butterlets – 1 kilogram

Salt – 2 tablespoons

Water – 1 glass

Peppercorns – 5 pieces

Cloves – 3 pieces

Cinnamon – 1 teaspoon

Black currant leaf – 2 pieces.

How to salt butter

1. Clean the butter, wash, separate the legs from the caps.

2. Cut the hats and legs into pieces of the same size.

3. Prepare one pan for the hats, the second for the legs.

4. Pour water into both pots, add salt and put on fire.

5. Boil the caps and legs with butter for 20 minutes, stirring regularly.

6. After boiling, watch the foam, remove it.

7. After cooking, add pepper, lavrushka, cloves, cinnamon to the pan.

8. Put the butter oil ready for salting in hot sterilized jars, on the bottom of which black currant leaves are laid, close and cool.

9. Store salted butter in a cool, dark place for 45 days, then you can serve it.

How to pickle butter

Products

Butterlets – 1 kilogram

Salt – 2 tablespoons

Sugar – 1,5 tablespoons

Water – half a liter

Garlic – 3 prongs

Lavrushka – 3 leaves

Dill – small bunch

Peppercorns – half a teaspoon

Vinegar 5-6% – 100 milliliters (or 40 milliliters of 9% vinegar, or 2 teaspoons of 70% vinegar)

Preparing butter for pickling

1. Clean, wash and dry fresh oil.

2. Put a saucepan with plenty of water on the fire, put butter.

3. Boil butter for 15 minutes, stirring occasionally and skimming off the foam, add salt, and cook for another 5 minutes.

Rinse the boiled mushrooms under running water, drain the water. Peel the garlic and cut into petals.

Preparation of marinade

1. Boil water for the marinade separately, add salt and sugar, vinegar.

2. Add mushrooms to the marinade, cook for 20 minutes.

How to pickle butter

1. Put pepper, bay leaf, dill on the bottom in sterilized glass jars.

2. Then, using a slotted spoon, put the boiled butter into jars, sprinkle with garlic, pour marinade up to the jars’ shoulders.

3. Cool the mushrooms by turning over the jars of oil for 2-3 days, wrapping them in a blanket. Then remove the workpiece from the oil in a cool place. For long-term harvesting, mushrooms are recommended directly in jars, without tightly covering with lids, to hold in boiling water (sterilize). The bottom of the pot with water should be covered with a towel so that the jars do not burst from the heat.

A couple of tips for cooking butter

Is it possible to cook butter soup

Is it possible to soak boletus

Wormy boletus – what to do?

Why are boletuses bitter?

Why did the boletus darken?

Why did the boletus darken?

Why diarrhea after oil?

Is it necessary to peel off the skin with oil?

Why are the boletus so called?

How to wash your hands from oil?