The period of summer and autumn heavy rains is always a great opportunity to spend time with benefit and go to the forest for mushrooms. There is nothing nicer than a basket filled to the brim with oil. These mushrooms love moisture, and therefore, after heavy rain, their yield is unusually high. And in terms of taste, boletus is considered one of the best. Dishes with these mushrooms are very popular. Stewed potatoes with butter are considered especially tasty.

Butter with stewed potatoes in a pan

The recipe for stewed potatoes with butter is quite simple. It will not require special efforts and resourcefulness from you, but it will definitely not leave indifferent any member of the family.

Ingredients:

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  • filtered water;
  • 1,5 kg of potatoes;
  • 400 g boiled or frozen oil;
  • 2 medium bulbs;
  • 1-2 carrots;
  • Bay leaf;
  • grains of allspice;
  • vegetable oil (for frying);
  • salt and spices (to taste).

Preparation:

First you need to peel, wash and coarsely chop the potatoes. For stewing, it is better to take white tubers, as they contain more starch than pink ones. As a result, potatoes will be crumbly and soft during cooking. So, put the chopped potatoes in a saucepan, fill with water and put on medium heat.

In the meantime, peel the carrots and onions, rinse well and cut into small cubes.

Pour a little sunflower oil into a frying pan and put on gas. Next add the chopped onion and fry for about 1 minute until translucent. Add carrots and fry for about 1 more minute. Then we throw butternuts for frying, bring to readiness (about 10 minutes).

We send the contents of the pan to the potatoes and mix gently.

5 minutes before readiness, we throw a few grains of allspice, salt and bay leaf.

Stewed butter with potatoes: a recipe for a slow cooker

An equally popular dish in modern culinary arts is boletus stewed with potatoes in a slow cooker. This recipe is especially easy because it saves you a lot of time. Even a novice hostess can easily and quickly cope with it. So, to cook a delicious meal in a slow cooker, we need:

  • 200 g butter (fresh or frozen);
  • 700 g of potatoes;
  • 1 bulb;
  • salt (to taste);
  • olive oil);
  • parsley and dill (optional).

Preparation:

Peel the potatoes, wash and cut into strips 1-1,5 cm thick.

Wash the frozen mushrooms in water and put them on a paper towel to remove unnecessary moisture. If fresh butternuts are used, then first they must be cleaned and boiled in salted water for 15-20 minutes.

Finely chop the onion, dill and parsley.

Pour olive oil into the bottom of the bowl of the kitchen appliance, and put the potatoes on top. We put on the “Baking” mode, indicating the time – 45 minutes.

10 minutes before the end of the set time, open the lid and sprinkle with chopped onions and herbs.

The dish in the slow cooker turns out to be very tender and fragrant, and most importantly – healthy.

Butter with potatoes and sour cream, stewed in the oven

Butter, stewed with potatoes and sour cream, will not leave any of your guests indifferent.

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This simple recipe successfully replaces all the complex and exquisite main courses on the table, over which you so often have to “puzzle your head”. In order to cook stewed butter with potatoes and sour cream, you need to take:

  • 700 g of potatoes;
  • 600 g butter (boiled or frozen);
  • 500 g sour cream;
  • 2 medium bulbs;
  • salt, a mixture of peppers (to taste);
  • rosemary;
  • vegetable oil;
  • greens of dill.

Peel potatoes and cut into large chunks. We apply the same cutting to oils.

Sprinkle the bottom of ceramic dishes with vegetable oil and spread potatoes, mushrooms, onions cut into half rings.

Season with salt, a mixture of peppers, rosemary and pour everything with sour cream.

We put the container in an oven preheated to 190 ° and bake for about 50 minutes. We decorate the finished dish with dill and serve to the table. All the neighbors will come to the “enchanting” aroma, and the home ones will be simply delighted.

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