Mushrooms oil: description and recipes

All of us not only heard about butter mushrooms, but alsothey ate them: in soups, fried, stewed and pickled. They grow in forest plantations, pine forests, bogs. Unpretentious, can be grown even artificially. Are family fungi. It is worth finding one, immediately cut a whole bucket. Hats - from brown to yellow, with tubular pores. Appear after the rains, after which usually followed by warm nights. Let's take a closer look at the butter mushrooms, a description of which can be found in many books.

Acquaintance with oil masks

Our fungus belongs to the family Boletovye, from the genustubular. It has its name because of the oily, slippery cap on which it is recognized. Under it there are always blankets that form a ring. This fungus - traditional in our area, has more than forty representatives. But it can not be said that it grows only in Russia.

It can be found in Australia, and in Africa, inplaces with a more or less moderate climate. In our places is well-known oleaginous autumn or ordinary, having a hemispherical hat and in its center - a small tubercle. The skin from the pulp is easily separated. Flesh - soft, juicy, often has a yellowish color. The leg is cylindrical, with a diameter of three centimeters and a height of 11, in the lower part - darker. We have studied the butter mushrooms a little, the description of which can be continued for a long time, and enough. Remember only that the fruiting of these mushrooms begins in July and ends in October. And do not collect inedible, which differ in color change at the break, red spongy layer and darker hat.

What is prepared from butter?

To prepare a semi-finished product for furtherprocessing, we need mushrooms, cream or vegetable oil, water and salt. Before cooking, they must be cleaned from oily skins on hats. That it was easier, it is possible to dry a little, having scattered on baking plates and having exposed on a couple of hours under the sun.

Cleaning should be dry.Boil the water and add salt to it. Cut mushrooms into pieces put in boiling water. Boil for five to ten minutes, filter, and you can eat. There will be no special taste, therefore such mushrooms are rather a semi-finished product. They can immediately fry in butter, pepper a little and serve on the table. It will be much more delicious. So, if you had butter mushrooms, how to cook them - it's easy to understand.

Frozen oil

In the event that you want to leave the workpiecefor a long time, freeze it. Fry the boiled mushrooms for about ten minutes in a skillet in sunflower oil, cool them and spread them over the containers that are available. For example, you can use plastic cans for mayonnaise.

Then freeze them in the freezer and leave themthere is deposited. Keep in this form can be up to a year. When using animal fats for frying, the shelf life is significantly reduced - up to one month. Imagine what a pleasure to get in the winter, making fried potatoes with mushrooms.

Marinated boletus: preparatory stage and ingredients

Самое сложное в этом рецепте – процесс удаления film with hats, otherwise there will be bitterness, which will spoil the taste of pickled mushrooms. We take mushrooms oil, the description of the cleaning process is as follows: scald is not necessary, enough to gently pull the knife edge and pull yourself. The further course of marinating is similar to how it is done with porcini mushrooms, champignons or honey-mushrooms.

Вкус напомнит вкус белых грибов и обабков, они the same slightly slippery and tight. Buy boletus mushrooms, how to cook, we will tell. Ingredients: two kilograms of mushrooms, 0.5 liters of water for the marinade, two tablespoons of salt, one tablespoon of granulated sugar, 4-5 peas of black pepper, 2-3 buds of cloves, 3-4 cloves of garlic, one and a half tablespoons of 9% Vinegar and optional - special seasoning. Now we will prepare pickled mushroom greasers, photos and description of the process will help us with this.

Marinated Butter Recipe

We will wash them after cleaning them from leaves and earth; earlier we don’t. So it will be more correct and the result will be the best. Begin to cook the mushroom greasers, the recipe is as follows:

1. Peeled and well washed boil boiled in acidified with vinegar or citric acid, salted water. There should be a lot of water.
2. After 15 minutes, when they begin to sink to the bottom, remove the pan from the heat and throw it in a colander.
3. We shift the mushrooms into sterilized and dry jars, add garlic cloves, cut into pieces.
4. Cooking marinade: boiling water with sugar, salt, cloves and pepper for three minutes.
5. Remove from heat, add vinegar and let cool.
6. Fill the oil, and we do it so that there is no free space between the mushrooms, and they are completely flooded.
7. We close the cans with nylon caps and send them to storage in the fridge.

To make conservation safer, collect boletus mushrooms yourself, a description is provided to you. Council to gourmets - pickle hats and legs in different cans, separately from each other.