How much oil to cook?

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

Cook butter in a slow cooker 40 minutes on the "Extinguishing" 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 a little.
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.

fresh forest and peeled boletus
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 boiling - then you get mushroom briquettes that mix very compactly in the freezer. Boil mushrooms for 15 minutes, then cool in a colander, arrange in plastic or polyethylene containers, put in the freezer. On the basis of the remaining broth, you can make 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, 2-2.5 liters of water will be needed for 300 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 butter 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.

Frozen boletus then cook 15 minutes.

Fusofacts

- 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 content 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 did not darken when cooking.

- To taste, you can pickle or salt hats oil separately from the legs.

- These mushrooms are very useful 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 for a day. 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 precisely from the films.

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

- Salting time butter for the winter - 45 days.

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

- If butter remains after cooking decoction, you can cook on it mushroom soup or sauce, or freeze 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 mushroom caviar from butter and mushroom soup with butter!

How to salt butter

Products for salting butter
Butterlets - 1 kilogram
Salt - 2 tablespoons
Water - 1 glass
Pepper peas - 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 and 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)
Add half a teaspoon of cinnamon to taste.

Preparing butter for pickling
1. Clean, wash and dry fresh oil.
2. Put a saucepan with a lot of water on the fire, put butter.
3. Cook butter for 15 minutes, stirring occasionally and skimming off the foam, add salt, and cook more 5 minutes.
Rinse the boiled mushrooms under running water, drain the water. Peel the garlic and cut into petals.

Cooking the 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, transfer the boiled butter to the jars, sprinkling with garlic, pour marinade up to the jars' shoulders.
3. Cool the mushrooms by turning over the jars of butter, for 2-3 days, wrapping them in a blanket. Then remove the workpiece from the butter 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.

oil is sterilized in a pan