Fried butter

Category: Vegetable and fruit dishes

Ingredients
boletus
bulb onions
vegetable oil
butter

Cooking method

Peel the butter, cut large and boil in salted water for an hour... Chop the peeled onion, put in a pan with heated vegetable oil. Fry the onion until transparent, add the mushrooms, fry on low heat for 10-15 minutes, until the juice from the butter has evaporated, salt to taste. Then add a couple of tablespoons of butter and darken the mushrooms for another 5-7 minutes.
Delicious

Note

It would not have occurred to me to lay out this recipe until I heard from my employees that fried butter is tasteless, rubbery. In principle, if you do not boil them for a long time before frying, then the resulting butter will be tough and not tasty.
Unfortunately there are no mushrooms this year ...

OILS - valuable edible mushrooms. They grow in large families, mainly in pine forests, in clearings, fellings, in burnt places, on the sides of forest roads. From morning dew and in general from dampness, the caps of butter oil are completely covered with a layer of mucus, and young butterflies are covered with it even in dry weather. Fresh boletus contains up to 2.7% protein, 0.7% fat, 3.2% carbohydrates (of which 0.5% sugar), 1.2% fiber, vitamins B1, B6, C (12 mg%).

Butterlets are good fried and stewed. They make an excellent mushroom soup. It is better to pickle young boletus, salt, and preserve. When dried, butter oil turns black, becomes thin and brittle. During the bulkhead, the top skin must be removed from the oil caps (mushrooms should not be soaked in water, as they become slippery and difficult to clean).

Summer oil can, or granular. bears fruit from July to October. The cap is 3-10 cm in diameter, rounded-convex, later almost flat with a small tubercle in the middle, smooth, slimy, yellow-brown, fades to yellow or grayish-yellow. The tubular layer is adherent, yellow, with small rounded pores. The stem is cylindrical, solid, yellowish, with small brown scales. The pulp is dense, light creamy, with a weak resinous smell, pleasant taste, does not darken at the break.

The late oiler bears fruit from August until the very frost. The hat is 7-10 cm in diameter, hemispherical-conical to flat-convex, smooth, slimy, chocolate or dark brown. The mushroom is covered with a filmy blanket, which bursts from below to maturity and remains a ring on the leg. The tubular layer is golden lemon-yellow, with age with a slight olive tint. The leg above the ring is white, under it is brownish. The pulp is white or yellowish, slightly sour.