Mushroom (mushroom) from butter: 14 recipes with photos, videos

The recipe for mycelium from butter is famous for its ease of preparation and amazing aroma. There are various variations of preparation, which differ slightly in the ingredients included in the composition.

Do they cook mushroom mushrooms from butter

Butter mushrooms are fragrant and tasty mushrooms. The mushroom pick from them turns out to be especially light and does not differ from that cooked on porcini mushrooms. Therefore, it is not only possible, but also necessary, to cook a mushroom picker from butter.

How to cook a mushroom mushroom from butter

Mushrooms are covered with a slimy, brown film that collects a lot of debris. It is completely removed. If you just peel the film and add it to the dish, it will turn out cloudy.

Mushrooms, before adding to the soup, you must first prepare: sort, remove the film and rinse thoroughly. Cut large ones into pieces, and use small ones whole. Pour in water and boil for half an hour. When cooked, you can get them with a slotted spoon and fry them to improve the taste.

If frozen mushrooms are used, they can be thawed in the refrigerator compartment or added directly to the mushroom box. Dried ones are pre-soaked in water for at least 4 hours.

When cooking, the foam is removed, from which all the remaining debris comes out. After half an hour, the water is changed, and the mushrooms are washed and again filled with water. After that, they begin to prepare the dish, to which, depending on the recipe, various vegetables, herbs, cereals, pasta, dumplings and spices are added.

The classic recipe for butter mushrooms with a photo

The traditional cooking scheme is considered simple and fast.

You will need:

• potatoes – 430 g;
• mushrooms – 300 g;
• black pepper;
• oil – 50 ml olive;
• bay leaf – 2 leaves;
• carrots – 170 g;
• salt;
• onions – 170 g.

How to cook:

1. Remove the film from the caps. Rinse and fill with water. When it boils, remove the foam, cook for 20 minutes and change the liquid. Boil 10 minutes. Get it with a slotted spoon.
2. Cut the potatoes into slices and send to the mushroom picker.
3. Put the mushrooms into the pan. Fry 7 minutes.
4. Chop the remaining vegetables. Transfer to skillet. Fry until golden brown. Transfer to soup.
5. Add bay leaf, pepper and salt. Cook until done.

If desired, you can sprinkle the mycelium with chopped herbs.

How to cook mycelium from butter with chicken

The dish is suitable for the whole family. The mushroom picker turns out tender, fragrant and unforgettable in taste.

You will need:

• Garlic – 2 cloves;
• chicken – 600 g;
• spice;
• boiled butternuts – 300 g;
• bay leaf – 2 leaves;
• onion – 170 g;
• millet – 50 g;
• carrots – 150 g;
• potatoes – 450 g.

How to cook:

1. Any parts of the chicken are suitable for cooking. Pour them with water and cook for a quarter of an hour.
2. Place the sliced ​​mushrooms. Boil for half an hour. Remove the foam that forms on the surface, otherwise the soup will not turn out transparent.
3. Cut vegetables into cubes. Transfer to mushroom.
4. When the vegetables are half ready, add the washed millet.
5. Chop the garlic and add to the dish when all the products are ready. Sprinkle with spices and salt. Place bay leaves and remove from heat.
6. Close the lid and leave for 20 minutes.

Frozen butter mushroom picker

Ideal for winter time. Due to the fact that the mushrooms were previously boiled and frozen, cooking will take a minimum of time.

You will need:

• butter – 30 g butter;
• mushrooms – 450 g frozen;
• parsley – 10 g;
• sweet pepper – 250 g;
• pepper;
• potatoes – 450 g;
• salt;
• onion – 170 g;
• flour – 60 g;
• carrot – 170

How to cook:

1. Place frozen butternuts in the refrigerator compartment and leave until completely thawed. Cut into slices and fill with water.
2. Chop potatoes and carrots. The form can be any. Add to soup.
3. Chop the remaining vegetables. Put in a pan. Flour. Fry, stirring constantly, until soft. Transfer to a dish.
4. Cook until ready. Sprinkle with pepper, chopped parsley and salt.

How to cook mycelium from fresh butter with celery and garlic

Fragrant celery, spicy garlic and spicy cilantro will help make the mushroom mushroom original in taste and soft in texture. Instead of milk for dressing, you can use kefir or sour cream.

You will need:

• Garlic – 4 cloves;
• carrot – 130 g;
• boletus – 150 g boiled;
• salt;
• crackers – 230 g;
• cilantro – 20 g;
• milk – 130 ml;
• cheese – 150 g;
• any oil;
• celery – 200 g root;
• water – 2,2 l;
• onions – 120 g.

How to cook:

1. Pour water over mushrooms and cook for 10 minutes.
2. Cut vegetables into sticks. Pour into the pan and fry until soft. Transfer to soup.
3. Boil 7 minutes. Throw in diced celery. Switch the fire to a minimum and sweat for half an hour.
4. Blend with an immersion blender until smooth. Pour in hot milk and stir. Pour into bowls. Sprinkle with chopped herbs and grated cheese. Add croutons.

How to cook mycelium from butter with cheese

Mushroom house can be cooked all year round from fresh, dried or frozen mushrooms. Especially interesting in taste is obtained with the addition of processed cheese, which gives the dish a creamy texture.

You will need:

• onion – 130 g;
• mushrooms – 250 g boiled;
• spice;
• coarse salt;
• greenery;
• potatoes – 550 g;
• nutmeg – 3 g;
• olive oil – 30 ml;
• carrots – 130 g;
• processed cheese with mushroom flavor – 200 g;
• garlic – 5 cloves.

Method of preparation:

1. To boil water. Chop the onion and grate the carrot. Pour the vegetables into the pan and fry until golden brown.
2. Cut the mushrooms and garlic into slices. Add to vegetables and simmer for 7 minutes. Pour in some boiling water. Add salt, spices and chopped cheese into small cubes. Stir until completely dissolved. Pour into boiling water.
3. Add diced potatoes. Cook until soft.
4. Serve sprinkled with chopped herbs.

Mushroom from fresh butter with sour cream

Thanks to the multicooker, it will turn out to save time on cooking. In the device, the dish will retain its useful qualities.

You will need:

• boletus – 350 g boiled;
• spice;
• potatoes – 450 g;
• dill – 30 g;
• salt;
• sour cream – 150 ml;
• onion – 130 g;
• bay leaf – 3 sheets;
• garlic – 4 tooth.

Method of preparation:

1. Chop the mushrooms. Cut vegetables into cubes. Transfer to a bowl. To fill with water.
2. Sprinkle spices. Salt and lay out bay leaves with chopped garlic. Close the lid.
3. Set the “Extinguishing” mode for 40 minutes.
4. When ready, pour into bowls. Add sour cream, then sprinkle with chopped dill.

Buttered mushroom bowl with rice

Rice grains will help make the soup more rich and satisfying.

You will need:

• carrots – 130 g;
• salt;
• potatoes – 260 g;
• onion – 140 g;
• dill – 20 g;
• rice – 80 g;
• olive oil – 20 ml;
• mushrooms – 400 g boiled;
• sour cream – 130 ml.

How to cook:

1. Cut carrots into bars, and potatoes into cubes. Chop large mushrooms randomly. Pour prepared food with water.
2. Boil 17 minutes. Sprinkle rice grains. Close the lid and leave over medium heat until fully cooked.
3. Chop the onion. Send to a saucepan and fry until golden brown. Transfer to a mushroom bowl. Sprinkle with chopped dill.
4. Close the lid and leave for 20 minutes.
5. Serve with sour cream.

How to cook a mushroom mushroom from oil with beans

A tasty and nutritious dish suitable for eating in Lent and for dietary nutrition.

You will need:

• sunflower oil – 50 ml;
• butter – 300 g;
• greens – 30 g;
• potatoes – 460 g;
• onion – 140 g;
• pepper;
• carrots – 130 g;
• salt;
• Eggplant – 280 g;
• sugar – 5 g;
• beans, canned in tomato sauce – 1 can;
• paprika – 5 g;
• tomatoes – 470 g;
• Bulgarian pepper – 260 g;
• garlic – 3 tooth.

Method of preparation:

1. Eggplant will need cubes. Salt and set aside for a quarter of an hour to get rid of bitterness. Send to a saucepan and fry.
2. Boil mushrooms. Remove with a slotted spoon and strain the broth.
3. Remove the skin from the tomatoes and beat with a blender.
4. Grate the carrots, chop the onion. Transfer to a saucepan and fry. Throw in the mushrooms. Fry 7 minutes. Pour in the tomato puree. Add paprika, salt and simmer for 5 minutes.
5. Place the potato cubes in the mushroom bowl. When they are ready, pour over the mushroom dressing. Put beans, eggplant. Boil 7 minutes.
6. Sprinkle with pepper and chopped herbs. Sweeten and salt.
7. Close the lid and leave without fire for 10 minutes.

Butter mushroom picker with millet and celery

A light vegetarian dish will delight you with a luxurious aroma and taste.

Ingredients:

• boiled butternuts – 70 g;
• pepper;
• water – 2,3 l;
• salt;
• potatoes – 330 g;
• celery – 2 stem;
• bay leaf – 2 leaves;
• curry – 5 g;
• carrots – 160 g;
• soy sauce – 20 ml;
• onion – 170 g;
• olive oil – 110 ml;
• millet – 130 g.

How to prepare:

1. Soak millet for half an hour. Drain the liquid.
2. Fry chopped onions and carrots. Stir in chopped celery and mushrooms. Fry 3 minutes.
3. Pour water over millet and put chopped potatoes. Place bay leaves. Boil until soft.
4. Transfer the fried vegetables to the soup. Sprinkle with spices. Pour in the sauce. Salt. Mix.

Mushroom bowl of frozen butter with semolina and cilantro

Semolina will help give the dish richness, and cilantro will make it more useful.

You will need:

• frozen butternuts – 450 g;
• onion – 260 g;
• carrots – 270 g;
• sour cream – 180 ml;
• cilantro – 30 g;
• olive oil – 20 ml;
• semolina – 20 g;
• potatoes – 580 g;
• greens – 20 g.

How to cook:

1. Pour thawed mushrooms with water. Place chopped potatoes.
2. Fry chopped vegetables. Transfer to a mushroom bowl.
3. Pour spices, semolina. Pour the grits carefully so that lumps do not form. Salt.
4. Cook for a quarter of an hour.
5. Add chopped greens and sour cream. Mix.

Butter mushroom mushroom with dumplings

A nutritious and appetizing mushroom dish will make your lunch varied and tasty.

You will need:

• flour – 160 g;
• parsley – 20 g;
• water – 60 ml for dumplings;
• olive oil – 30 ml;
• boletus – 130 g boiled;
• bell pepper;
• potatoes – 600 g;
• salt;
• carrots – 170 g;
• onion – 170 g;
• parsley – 1 root.

Method of preparation:

1. Chop the onion, carrot and root and fry in oil. Chop the mushrooms.
2. Potatoes will need cubes.
3. Pour water over prepared foods. Cook until done. Sprinkle with spices, then salt.
4. Salt the flour and add water. Knead. Roll into sausage and cut into dumplings. Add to boiling soup. Boil 7 minutes.
5. Sprinkle with chopped parsley.

Recipe for cooking mushrooms with butter, noodles and garlic

The dish according to the proposed recipe is low-fat and suitable for those who lead a healthy lifestyle.

You will need:

• carrots – 130 g;
• spice;
• boletus – 350 g boiled;
• potatoes – 320 g;
• salt;
• olive oil;
• noodles – 80 g;
• onions – 130 g.

How to prepare:

1. Chop mushrooms and potatoes. Pour in water and cook until half cooked.
2. Chop vegetables. Place in a pan and fry until golden brown. Transfer to a mushroom bowl.
3. Sprinkle with spices and salt. Add noodles. Cook until ready.

How to cook mycelium from salted butter

Another option for the winter season, which will delight the family with its original taste. A step-by-step recipe for butter mushroom mycelium with a photo of the finished dish will help you achieve the perfect result the first time.

You will need:

• salt;
• salted butter – 200 g;
• eggs – 2 pcs .;
• carrots – 130 g;
• potatoes – 360 g;
• spices;
• greenery;
• onion – 130 g;
• olive oil – 60 ml.

How to prepare:

1. Slice potatoes and cover with water.
2. Chop onions and carrots. Fry in oil. Add salted mushrooms. Simmer for 7 minutes. Send to broth.
3. After a quarter of an hour, add spices and salt if necessary.
4. Whisk the eggs with a whisk. Pour into the prepared mycelium, mixing thoroughly. Boil 2 minutes.
5. Serve with chopped greens.

Cooking mycelium from butter in a slow cooker

A minimum of ingredients will create a delicious mushroom picker, and a slow cooker will reduce cooking time.

You will need:

• parsley – 10 g;
• onion – 70 g;
• boletus – 450 g boiled;
• salt;
• olive oil;
• potatoes – 450 g;
• spice;
• carrot – 70

How to prepare:

1. Cut the mushrooms into smaller pieces. Chop the onion.
2. Pour oil into the bowl and fry the prepared products in the “Extinguishing” mode. Sprinkle diced carrots. Set the timer for 10 minutes.
3. Pour in water. Close the lid. Set the time to 25 minutes.
4. Cut the potatoes into bars and send to the mushroom picker. Cook for a quarter of an hour.
5. Salt. Sprinkle with spices. Cooking time – half an hour.

Conclusion

A simple, at first glance, recipe for mycelium from butter allows you to create real culinary masterpieces. It can be served with sour cream, mayonnaise and Greek yogurt. It is also delicious to sprinkle with cheese chips and chopped herbs.