How to fry butter in a frying pan: recipes for cooking. Fried boletus mushrooms with onions: simple recipes Video: How to cook boletus mushrooms

Fried boletus is good as a main or complex side dish for meat or chicken dishes. You can also make sauces, warm salads, and fillings for pies or pizza from fried butter. They can be included in all kinds of snacks: sandwiches, tartlets, juliennes, etc. Cooled fried butternuts are frozen in bags or containers for later.

In my opinion, for all of the listed dishes, it is better to cook the mushrooms separately and then combine them with the rest of the ingredients, be it, for example, onions or potatoes.

I live on the outskirts of the city, so during the season I collect butternuts almost within walking distance. Sometimes I take a basket, and sometimes just a saucepan, walk a few meters across the field from pine to pine, and after 10-15 minutes I start cooking.

Before frying butter in a frying pan, prepare refined oil and a little salt.

It is advisable to collect mushrooms in such a way that there is a minimum of forest debris, soil or sand on them. I also advise you not to wash boletus in water, so that they do not become saturated with excess moisture.

It is very convenient to use an ordinary dishwashing sponge to clean oils. Use the hard part to clean debris from the legs, and wipe the caps with the soft part. The sponge should be damp, but not damp; periodically rinse it and squeeze it out.

As you can see in the photo, I don’t remove the peel from the cap of the boletus, I don’t see the point in it... Well, unless part of the cap is somehow damaged, then I just cut off this element.

Prepared butter for frying should be cut thinly, 3-5 mm thick.

Since the mushrooms release a lot of juice, which results in more stewing than frying, it is better to fry them in several batches so that they are located on the surface of the pan in a single layer.

But if you don’t want to mess around, then lay out all the mushrooms at once, simmer them, evaporating excess moisture, and then turn up the heat and fry the already stewed ones.

Experienced and novice mushroom pickers know that it is quite simple to find and collect boletus, but it is much more difficult to sort through them, clean them and carry out high-quality pre-treatment. The fact is that the butter must be cleaned from the top film on the caps. Just imagine how much time it will take if you need to clean several buckets of precious food. The fried boletus takes a lot of work before you make it, but it's definitely worth it.

If you are doing this painstaking task for the first time, you should take advantage of the tips and recommendations of experienced mushroom pickers. Knowing these secrets of processing butter will certainly make your life easier and the culinary process much more enjoyable.

• The film that covers the cap of each butter dish can greatly spoil the taste of the finished dish. Even if the recipes for preparing such mushrooms do not include removing it, it is better to spend your time performing this procedure. Otherwise, it will not only become hard during cooking, but will also give the product an unpleasant bitterness that cannot be overcome even with the most specific spices. The film must be cleaned!
• If you are going to collect or cook boletus, be prepared for the fact that your palms will become covered with unpleasant oily mucus, which will take a very long time to wash off. Girls with a beautiful manicure risk simply being left without it, because they will have to hide their black hands from society for several days. In this case, even lemon juice will not help, so don’t be lazy and arm yourself with rubber gloves.
• The maximum permissible shelf life of freshly picked butter mushrooms in the refrigerator is 15 hours, but it is better not to let it get to that point, otherwise, instead of you, the valuable mushrooms will go to the worms, who are simply crazy about them. In addition, such forest gifts can spoil very quickly if they are processed too late.
• Under no circumstances store collected mushrooms in a bucket or pan! If you do not have the opportunity to clean them in the first hours after collection, spread the butternuts in an even layer on a blanket or on paper.
• You need to clean boletus in a dry state, even if there is sand or dried dirt on their surface. You should not soak them before cutting the film, because this will complicate your task several times. Wet mushrooms will become slippery and will constantly slip out of your hands. It is better to place a small bowl of water next to you in which you can rinse your knife and hands. Only after this can the mushrooms be soaked for half an hour, and then rinsed several times with cold salted water.
• It is correct to fill the purified boletus with not ordinary, but salt water. The fact is that it helps to disinfect forest products and quickly remove small worms from them, which often settle under the luxurious cap. Even if they managed to leave their larvae on the butterfish, they will settle at the bottom. In the end, you can simply rinse the mushrooms a few more times and get a flawless, clean product.

To cook or not to cook - that is the question?

Culinary experts have been arguing for quite some time about whether butter should be boiled before frying. Since you are dealing with wild mushrooms, which absorb dust, dirt and other substances from the environment, boiling the mushrooms before frying is a must! Of course, young mushrooms can be fried without boiling. However, such a procedure will not be superfluous for them either. Additional heat treatment of butter will certainly not spoil their taste.

Cooking features are oily

How long does it take to cook these mushrooms? On low heat for 20 to 30 minutes, and on high heat for 10 to 15 minutes. In any case, the countdown begins only after the water boils. The butter should be filled with plenty of cold, clean water and generously seasoned with rock salt. Cooks do not recommend cooking such products without adding salt. It not only adds a piquant taste to the mushrooms, but also carries out additional disinfection, which will allow you to prepare a dish that is not only very tasty, but also makes it absolutely safe for the health of all members of your family.

Now you know how to process butter before frying in a frying pan, so it’s time to move from theory to practice:

Mushrooms fried in sour cream

Ingredients:

• fresh boletus – 0.6 kg;
• sunflower oil for frying;
• sour cream to taste;
• salt and pepper to taste;
• onions – 1 pc.;
• ground nutmeg to taste.

Cooking process:

1. Fried boletus will be incredibly tasty and aromatic if you prepare it according to all culinary rules. Any recipe for frying butter must begin with pre-processing the forest product. It is necessary to clear the mushrooms of large debris and peel them, then rinse thoroughly under running water. Cook from the moment of boiling for 15 minutes.
2. Place a deep frying pan with a thick bottom on the fire and pour vegetable oil into it. When it warms up, you can add pre-washed and chopped onions in the form of cubes. Then you will need to add mushrooms to the soft vegetable. Simmer the mushroom mixture for 10-15 minutes until all excess liquid has disappeared from the cooking surface. If you don't like onions, you can fry butter without it.
3. Then all that remains is to add a few tablespoons of sour cream with nutmeg and salt to the frying pan. Stir the ingredients so that the spices are evenly distributed, and then let the dish sit under the lid. Butternuts fried with sour cream are delicious not only hot, but also cold. Bon appetit!

Mushrooms fried with onions

Ingredients:

• fresh boletus – 1 kg;
• butter – 0.05 kg;
• onions – 3 pcs.;
• salt and spices to taste.

Cooking process:

1. If you know how to fry butter and onions, you should also know that they need to be thoroughly processed before cooking. Remove large debris and fallen leaves from the surface of the mushrooms, and carefully cut off the dark oily film. Then the prepared boletus must be rinsed several times under running water, placed in a deep pan and filled with fresh water with the addition of a small amount of salt. Cook the mushrooms for 15 minutes from the moment they boil over medium to high heat. Place the finished products in a colander and leave for 20 minutes.
2. Onions need to be thoroughly peeled, washed and rinsed in cold water. Melt a small amount of butter in a frying pan and then add the onion cubes. It does not need to be fried until cooked, but the vegetable must acquire a soft and translucent structure. Only after this should you add boiled mushrooms to the onions. Fry them together in sour cream and onions for 15 minutes. Then all that remains is to season the dish with salt and spices, cover with a lid for a few minutes and remove from heat. Bon appetit!

Frozen mushrooms with vegetables

Ingredients:

• boletus – 1 kg;
• eggplants – 0.2 kg;
• sweet pepper – 1 pc.;
• red onion – 1 pc.;
• cabbage – 0.2 kg;
• carrots – 1 pc.;
• sunflower oil – 0.1 l.;
• garlic and salt to taste;
• ground pepper – 1 pinch;
• parsley - 1 bunch.

Cooking process:

1. They are most suitable for preparing this dish, since they have already undergone preliminary preparation. All that remains is to defrost them and use them for their intended purpose. Prepare all the necessary vegetables, wash them and, if necessary, remove the skins. You can put the mushrooms in boiling salted water for 5-10 minutes, and then let them drain in a colander.
2. Chop the cabbage, cut the sweet pepper into thin slices, turn the carrots into medium-sized cubes, remove the hard skin from the eggplant and chop the onion. First, heat a large amount of sunflower oil in a frying pan, add mushrooms to it and brown them. As soon as the products are free of excess liquid, you can add prepared vegetables to them. The ingredients must be stirred regularly.

At the end of frying, add salt and spices to the mushrooms and vegetables, stir the future delicacy again, cover with a lid, turn the heat to low and simmer until done. After this, all that remains is to sprinkle the dish with chopped herbs and chopped garlic. You can fry frozen boletus for dinner or for a holiday feast. This dish will please all your guests. Bon appetit!

Butter, despite its prevalence, is considered a gourmet product due to its excellent taste. They are added to various salads, first courses, main courses and snacks. When fried, they are second only to porcini mushrooms.

We have collected for you cooking recipes with explanatory photos and videos that have stood the test of time and experience. From them you will learn how much to fry butter, as well as how to quickly and tasty make an excellent addition to many side dishes.

How to choose boletus

It doesn’t matter what you are going to do with boletus - pickle, freeze or directly prepare a delicious dinner from fresh mushrooms, you need to choose the right boletus.

• It is worth considering that this fungus is most likely to appear inside insects. And even if you just brought it home, after a few hours it may become unfit for consumption. Therefore, first of all, make sure that there are no worms. Also pay attention to the smell - it should not be putrid.
• When buying butter from strangers, carefully study them. The color scheme of the cap should vary from yellowish to chocolate. A shade that is too dark indicates the age of the mushroom.
• The freshness of the fruit can also be judged by the skin on the cap. It should not be overdried, but covered with a characteristic sticky layer like mucus.
• Do not choose mushrooms with obvious darkening.
• Give preference to small mushrooms, not exceeding six centimeters in diameter at the cap. Larger specimens do not have the proper elastic flesh, and during processing they will spread across the dishes, transforming into a shapeless substance.

Advice: try to pick mushrooms yourself. Purchasing a product cannot guarantee its quality, especially if it is not produced in a supermarket. And grandmothers in markets offering beautiful mushrooms could well have collected them along the routes where the boletus had absorbed harmful substances. In addition, such sellers will not be able to provide you with a quality certificate.

How to prepare boletus for frying

For boletus, pre-treatment is a little more important than for other noble mushrooms. This is influenced by the presence of sticky skin on the cap that needs to be removed. This is not so easy to do, but if you skip this step, the film will give the dish a bitter taste and cause inconvenience during cooking - it will regularly stick to the frying surface.

Here is the mushroom preparation algorithm that you need to follow:

• Remove any stuck-on forest debris.
• Scrape the top layer off the stem.
• Remove slippery skin. It is more convenient to remove it if the mushroom is still dry and not washed with running water. Also, some experienced mushroom pickers advise dipping boletus for a couple of minutes in boiling water with diluted lemon (one gram per half liter). After exposure to high temperatures, the cleaning process is greatly facilitated.
• After completing the main steps, immerse the mushrooms in salted liquid for 20 minutes. This will get rid of any remaining sand and leaves, and will also “bring to the surface” possible insects that you have not noticed. But do not keep boletus in water for a long time, they actively absorb moisture, which has a detrimental effect on the taste.
• At the end of the preparatory work, it is necessary to boil the product for an average of 20 minutes. The duration of the process may vary depending on the power of your stove and the number of mushrooms. Readiness can be judged by the “behavior” of the butter – they will settle to the bottom.

Advice: oils quite noticeably stain the skin of your hands, so if you value a manicure, use latex gloves.

Recipe for fried buttermilk with onions

This classic method will help you prepare a simple dish in no time. It can be consumed not only as an independent food, but also to create an original sandwich by placing the mass on a toasted slice of loaf.

Ingredients

Servings: – + 3

• boletus 500 g
• odorless oil 30 g
• salt to taste
• ground pepper 1 pinch
• bulb onions 1 PC.

Per serving

Calories: 135 kcal

Proteins: 5.3 g

Fats: 11.1 g

Carbohydrates: 3.5 g

20 minutes. Video recipe Print

Cut the pre-peeled and boiled mushrooms according to your preferences.

Place the butter in a frying pan with heated oil. Do this carefully, because moisture from the mushrooms can cause a violent reaction. Stir immediately to avoid the mixture sticking to the surface of the dish.

Peel and cut the onion into half rings.

Send the vegetable to the mushrooms after 15 minutes. frying them. Sauté everything together.

After another ten minutes, you can add salt and pepper. Fry until done.

Advice: You can give the dish a delicate shade by adding a small stick of butter to the list of ingredients, which should be added almost at the end, when all the components are already combined.

Recipe for fried buttermilk with potatoes

A complete second course of Russian cuisine, which will very quickly help the whole family cope with hunger.




Cooking time: 45 minutes

Number of servings: 5

Energy value

• calorie content – ​​201.7 kcal;
• proteins – 4.4 g;
• fats – 10.3 g;
• carbohydrates – 22.8 g.

Ingredients

• boletus – 350 g;
• potatoes – 550 g;
• onion – 1 pc.;
• vegetable oil – 50 ml;
• pepper - to taste;
• feather onion - 1 small bunch;
• salt - to taste.

Step-by-step preparation

1. Fry chopped butter in a frying pan with a thick bottom in oil.
2. When almost all the moisture has evaporated from them, add finely chopped onions. If necessary, add a little more oil.
3. Peel the potatoes and cut into medium-sized cubes. Add to the pan.
4. Make the heat high enough and cover the dish with a lid with a special hole to release steam. Stir occasionally, but don't do it too often or the root vegetable will turn to mush. This way you will achieve a golden brown color on the potatoes.
5. At the end of cooking, add salt and pepper. Serve sprinkled with juicy scallions.

Recipe for fried buttermilk with sour cream

It just so happens that mushrooms go perfectly with sour cream, and boletus is no exception. For this dish, you need to use a medium-fat dairy product that is not too thick.

Cooking time: 40 minutes

Number of servings: 4

Energy value

• calorie content – ​​205.2 kcal;
• proteins – 5.2 g;
• fats – 18.8 g;
• carbohydrates – 3.9 g.

Ingredients

• mushrooms – 500 g;
• onion – 1 pc.;
• sour cream (15%) – 100 g;
• salt - to taste;
• olive oil – 35 ml;
• greens (dill) - to taste.

Step-by-step preparation

1. Lightly sauté small onion cubes in olive oil until half cooked.
2. Then add the mushrooms. Small caps do not need to be cut. Cook for about 15 minutes (taking into account that you are using a boiled product), stirring the mixture periodically so that it does not burn.
3. Add sour cream and salt. Make the fire minimal. Remember that at high temperatures the product coagulates - this does not affect the taste in any way, but it spoils the appearance.
4. Leave the dishes on the hob for a couple of minutes. Then remove from heat and sprinkle with fresh chopped dill.

Recipe for fried buttermilk with nuts

This option is suitable for daring cooks and those who are tired of standard dishes.

Cooking time: 30 minutes

Number of servings: 3

Energy value

• calorie content – ​​250.8 kcal;
• proteins – 6.3 g;
• fats – 21.8 g;
• carbohydrates – 7.3 g.

Ingredients

• mushrooms – 500 g;
• nuts (any) – 35 g;
• onion – 1 pc.;
• sunflower oil – 35 ml;
• salt - to taste;
• pepper - to taste;
• cilantro, greens - a few sprigs;
• butter – 30 g.

Step-by-step preparation

1. Prepare all components. Cut the boiled butter into slices, the onion into small cubes, crush the nuts, chop the greens.
2. First fry the onion in vegetable oil. After it becomes transparent, add mushrooms. Simmer everything together for a quarter of an hour.
3. Add a knob of unsalted butter, nuts, salt, pepper and cilantro. Leave on the stove for another ten minutes.
4. Serve the delicacy as an addition to fluffy mashed potatoes.

Recipe for fried buttermilk with buckwheat

In addition to the usual potatoes, boletus goes well with cereals. We suggest you try a great option – buckwheat with mushrooms. The dish can be used for a Lenten menu, excluding meat, or made more satisfying, as in this recipe.

Cooking time: 1 hour 15 minutes

Number of servings: 9

Energy value

• calorie content – ​​203.6 kcal;
• proteins – 18.8 g;
• fats – 8.3 g;
• carbohydrates – 28.7 g.

Ingredients

• boletus – 500 g;
• poultry meat – 500 g;
• buckwheat – 400 g;
• onions – 1-2 pcs.;
• garlic slices – 5 pcs.;
• sunflower oil – 100 g;
• a mixture of various peppers - to taste;
• salt - to taste.

Step-by-step preparation

1. While the mushrooms are boiling, cut the chicken into medium-sized pieces (you can use any parts) and place in a frying pan with odorless vegetable oil. Choose dishes with high and thick sides.
2. When the meat turns a light brown, pour in 700 ml of drinking water, reduce the heat to low, cover with a lid and simmer until the chicken is soft and tender. At this stage, you can add a laurel leaf if desired.
3. On a nearby burner, fry the mushrooms along with the chopped onions.
4. Add buckwheat to the container with the chicken (sort it out and rinse the grains first), add salt and season to your liking. When the porridge is sufficiently saturated with moisture, add mushrooms and onions and add garlic into the mixture. You don’t have to clean it if you are going to take out the slices in the future.
5. Leave on the stove until the liquid has evaporated.

Advice: if by the time the moisture evaporates from the dishes, the buckwheat is not yet ready, then add a little water and continue cooking.

Recipe for fried buttermilk with cheese and herbs

Any mushrooms go well with cheese, so taking this fact into account, we offer you a fairly simple version of the dish.

Cooking time: 30 minutes

Number of servings: 4

Energy value

• calorie content – ​​336.2 kcal;
• proteins – 16.7 g;
• fats – 28.8 g;
• carbohydrates – 2.6 g.

Ingredients

• mushrooms – 500 g;
• hard cheese – 250 g;
• olive oil – 3 tbsp;
• onion – 1 pc.;
• parsley, leaves - 1 small bunch;
• basil, greens - 1 small bunch.

Step-by-step preparation

1. Heat the oil. Pour very finely chopped onion into it.
2. Wait until the vegetable turns golden and add chopped pre-boiled butter. Fry for 20 minutes.
3. Add grated cheese and herbs into the pan. Continue frying until the mushrooms become crispy, but do not overcook. The greens should not take on a black tint.
4. Don't forget to add salt. If you like spicy dishes, add paprika to the list of spices.

Recipe for fried buttermilk with walnuts and pomegranate

A dish rich in flavor, in which the forest aroma of mushrooms is offset by the light sweetness of nuts and fruity sourness. When purchasing a pomegranate, try to choose a very ripe fruit.

Cooking time: 35 minutes

Number of servings: 4

Energy value

• calorie content – ​​375.3 kcal;
• proteins – 7.4 g;
• fats – 35.4 g;
• carbohydrates – 6.7 g.

Ingredients

• boletus – 500 g;
• onion – 1 pc.;
• crushed walnuts – 100 g;
• butter – 35 g;
• sunflower oil – 40 ml;
• pomegranate seeds – 50 g;
• apple cider vinegar – 1 tbsp;
• green onion – 1 small bunch;
• parsley - 1 small bunch.

Step-by-step preparation

1. Place the chopped boletus in a frying pan with sunflower oil and place on the stove over medium heat. Evaporate the mushroom juice for half an hour with the lid closed.
2. Add finely chopped onion.
3. After the vegetable has become transparent, add the chopped nuts and add butter. Leave to simmer for 7-10 minutes.
4. Once cooking is complete, add pomegranate seeds, vinegar, spices and herbs. Cover with a lid and let the dish brew for 15 minutes.

Advice: Do not use only butter; when frying in it, the mushrooms will burn. It is recommended to add this product at least halfway through the process.

Recipe for fried buttermilk in white wine

This dish will delight every gourmet with its exquisite taste palette and indescribable aroma. It is recommended to use sherry or any fortified wine of your choice.

Cooking time: 45 minutes

Number of servings: 9

Energy value

• calorie content – ​​123.1 kcal;
• proteins – 5.5 g;
• fats – 7.3 g;
• carbohydrates – 5.3 g.

Ingredients

• boletus – 1.5 kg;
• sherry – 150 ml;
• olive oil – 40 ml;
• parsley - a couple of branches;
• lemon juice – 2 tbsp;
• garlic – 50 g;
• pepper, salt - to taste.

Step-by-step preparation

1. Simmer the chopped boletus in olive oil for about 20 minutes.
2. Then add garlic, chopped into thin plates, and simmer for another 15 minutes, also adding wine. Make the fire level medium. During this time, all the alcohol will evaporate, leaving a pleasant aftertaste in the dish.
3. At the end, add citrus juice and spices, stir, let the mixture boil for a few minutes.
4. Sprinkle the resulting delicacy with fresh parsley before serving.

Recipe for fried butter without cooking

If you decide to fry boletus without cooking it before this process, it is worth considering one weighty argument. For such cooking, only small and very young mushrooms, which have not yet had time to become saturated with harmful substances, are suitable.

Cooking time: 30 minutes

Number of servings: 3

Energy value

• calorie content – ​​203.3 kcal;
• proteins – 5.5 g;
• fats – 19.8 g;
• carbohydrates – 0.9 g.

Ingredients

• raw mushrooms – 600 g;
• olive oil – 60 g;
• salt, spices - to taste.

Step-by-step preparation

1. Remove the top sticky layer from the caps and rinse them in water.
2. Slice the mushrooms. Leave very small specimens whole.
3. Heat a thick-bottomed frying pan thoroughly, pour in the oil, and when it gets hot, add the butter. Do not cover the dish with a lid and cook over medium heat - this way you will get a fried dish, not a stew. If you like your mushrooms more fried, place them in the pan in small portions so that too much moisture does not form.
4. Salt, add your favorite spices, stir. The average cooking time for this delicacy is 30 minutes.

How to fry frozen boletus

Preparing second courses from frozen products does not involve anything complicated. You can fry them according to any of the given recipes, without even waiting for them to thaw.

The only thing to do is to evaporate all the moisture from the mushrooms in a frying pan at medium temperature, and only then add the rest of the components provided for in the recipe.

If you couldn't find a recipe that perfectly suits your preferences, don't worry. Imagination in cooking is always welcome. If you don’t like sour cream, replace it with cream; if you don’t eat onions, remove them completely. So, by choosing the best ingredients for yourself, you will get your ideal dish, which will also be incredibly tasty and healthy. Bon appetit!

Boletus mushrooms are very tasty in any form, they are especially loved fried. We invite you to familiarize yourself with a selection of simple recipes for fried butter with onions. However, beyond these two components, each preparation will involve the addition of various other ingredients. Although this process is not as fast, the end result is a stunning dish. If you have collected a lot of butter in the forest, use the suggested recipes. You will be surprised how tasty fried boletus mushrooms with onions turn out to be, which will also perfectly complement your holiday table.

Butter is considered a gourmet product and is suitable for preparing various dishes: side dishes and snacks. They are also used as additional ingredients in other dishes and salads. Butternuts can be fried separately or with vegetables, nuts, sour cream, etc. But the most important thing to do first is to peel the mushrooms from the oily and sticky skin. Some people do not peel the butter, but this can give the dish a bitter taste, and when frying, the film sticks to the pan and burns. Therefore, experienced mushroom pickers still advise cleaning the fruiting bodies.

Let's look at some of the most common and favorite options for fried mushrooms.

The recipe for butter, fried with onions, is perfect for dinner with the whole family.

• mushrooms – 1.5 kg;
• vegetable oil – 50 g;
• onion – 4 heads;
• butter – 30 g;
• salt;
• ground black pepper – ¼ tsp;
• walnut kernels – 100;
• dill greens.

Below is a step-by-step recipe with photos of fried butter with onions.

Boil the boletus in salted water for 20 minutes, cool and cut into slices.

Cut the onion into half rings and fry in oil until soft.

Add the mushrooms to the onion and fry together for 15 minutes until the liquid has evaporated.

Add butter, salt, pepper, crushed walnut kernels and mix.

Simmer over low heat for 10 minutes, remove from heat and sprinkle with finely chopped dill.

Serve only hot, and prepare mashed potatoes as a side dish.

Recipe for butter, fried with onions and sour cream

You can prepare butternuts fried with onions and sour cream. This option has a creamy onion flavor and is well suited for a tasty and satisfying lunch.

• boletus – 2 kg;
• sour cream – 200 g;
• butter – 50 g;
• onion – 5 heads;
• salt;
• garlic cloves – 3 pcs.;
• nutmeg - a pinch.

Cut the pre-boiled mushrooms into pieces and place in a hot frying pan with oil.

Fry for 15 minutes and add the diced onion, stir and fry for another 10 minutes.

Add salt, add diced garlic and nutmeg, let simmer for 10 minutes.

Pour in sour cream, stir well and simmer over medium heat for 15 minutes.

If you don’t like a large amount of sauce, then use 2 times less sour cream.

You already know how to cook boletus fried with onions, now all you have to do is try it.

How to cook boletus fried with onions and potatoes

Butter has a pronounced taste and aroma. This makes it possible to cook them with almost any other product. We suggest preparing boletus fried with onions and potatoes.

• mushrooms – 1 kg;
• potatoes – 8 pcs.;
• onions – 3 pcs.;
• vegetable fat – 100 g;
• salt;
• Provençal herbs - a pinch;
• ground black pepper – ½ tsp.

Place pre-boiled and chopped butter on the heated oil.

Fry over high heat until the liquid has evaporated (15 minutes), stirring with a wooden spoon.

Add the chopped onion to the mushrooms and fry for another 10 minutes.

Add salt, pepper and Provençal herbs, mix and use a slotted spoon to place in another container.

Add oil to the frying pan, add the potatoes cut into thin slices, add salt and fry until tender - about 20-30 minutes.

Add the butter into the potatoes, stir well, cover and cook together for 15 minutes.

You can sprinkle with parsley or dill before serving.

Butter mushrooms fried with onions for the winter