It is rare to meet a person who is completely indifferent to mushrooms. Probably everyone has pleasant childhood memories of their gathering with the older generation. Some still go to the forests with their children several times during the mushroom season, which lasts from spring to autumn, to bring a full box of fragrant gifts from the forest. Frequent guests in mushroom baskets at this time are oily, especially if there are shaded coniferous and deciduous forests nearby.
Butterdish is a favorite gourmet mushroom. Although its palatability does not belong to the highest category, it is not in vain that it occupies a worthy second place. Of the fifty species of butter, there is not one poisonous, and, therefore, the use of butter in any form, boiled, pickled, fried, does not bring danger, but indescribable pleasure and benefit.
Selection and preparation of ingredients
The process of sorting out the butter is rather time-consuming: it is usually necessary to select and discard wormy specimens from a huge pile of mushrooms. Since they grow nearby in large numbers, when harvesting, the bill goes to hundreds. Not everyone loves the procedure for mandatory cleaning of the hat: because of the oily skin, which the butterdish owes its name to, it strives to slip out of the hands, while the film itself is cleaned quite easily by hand without a knife. To clear of moss, needles, leaves, earth and other plant pollution should also be a leg.
Important! The oil should be cleaned immediately, since their hats quickly dry out, which subsequently greatly complicates the process of cleaning the films. If this happens, fry them directly with the skin.
After cleaning, rinse the mushrooms three times in salt water, observing the proportions: 1 tbsp. l salt per 1 liter of water. Change the water in the tank, then rinse each fungus under running water. Sort the mushrooms: larger pieces boldly cut safely, small ones are best left to marinate whole. After that, you can boil the mushrooms for 15 minutes in salted water and discard to drain for later use, or you can freeze it raw - peeled oils are convenient for freezing for the winter, they are better stored than champignons, while in the defrosted state they completely retain their authentic taste.
Recipes for cooking soup from butter
An inexhaustible number of options for mushroom soups combine lightness and ease of preparation, delicate taste, unique aroma. Soup cooked on chicken broth turns out to be surprisingly tasty, and a spoonful of sour cream, cream or mayonnaise, added when serving the finished dish, instantly corrects the color, turning the black mushroom broth into white, softens the taste, increases the nutritional value.
Important! When collecting and cleaning oil, use fabric gloves: this will facilitate cleaning, prevent the appearance of excess debris on the hats, and protect your hands from smell and mucus.
Navar and calorie content of mushroom soup from butter are enhanced if you add meatballs, white beans or soft cheese to it. It is preferable to add dill, parsley, green onions or herbs to an already prepared soup. Garlic gives the mushroom picker (the first dish based on mushrooms) a special piquancy, it can be grated separately, made sauce or served with croutons for soup.
Classical
3 L 45 min.
vegetable oil
3 tbsp. l
black peas
5 pieces.
Nutritional value per 100 g:
- Remove fresh oils from the film on the hats, scrape off the dirt on the leg with a knife, rinse. Large copies cut into halves and quarters.
- Put mushrooms in a pan with water, turn on a strong fire. After boiling, reduce heat to medium, leave to boil for another 15 minutes. To keep the broth clean, be sure to remove the foam that appears during the boiling process of the mushrooms.
- Rinse the potatoes and carrots before cleaning. Chop the vegetables in succession: cut the potatoes into cubes, chop the onion finely, grate the carrots.
- The boiled mushrooms must be removed, and the remaining broth should be filtered into another dish and set to boil over medium heat.
- Heat the pan, where pour the vegetable oil, put the onions to fry first, followed by the carrots. Stir to prevent frying.
- When the vegetables in the pan get the necessary golden color, add boiled mushrooms to them. Fry everything together for 10 minutes.
- It is time to pour the chopped potatoes into the boiled broth.
- After 15 minutes, add the finished frying with the oils to the soup.
- 5 minutes before turning off, toss laurel leaves, peppers, chopped dill and salt. Cook the soup until the potatoes soften.
Did you know? If you remove the bay leaf from the pan immediately after turning off the soup, you can avoid the specific bitterness of the laurel.
With pasta
4 l60 min.
durum wheat pasta
100 g
Nutritional value per 100 g:
- Carefully sort out the oil, remove adhering grass and needles, immerse in cold water for 30 minutes.
- Type in a pot in which you plan to cook soup, water, dip clean butter there, put on medium heat for 30 minutes.
- At the next stage, it is necessary to peel and cut the onions into cubes, carrots - in circles.
- Stir butter in a frying pan and sauté, stirring, stir-frying vegetables until they turn golden.
- Add the fried vegetables to the pan, cook for 10 minutes.
- While mushrooms are boiled with vegetables, peel the potatoes, cut them into cubes, add to the soup.
- After 20 minutes, pour the pasta into the boiled soup. Cook the soup until the potatoes are ready; for pasta, add another 7-10 minutes of cooking, following the instructions on the package.
- 5 minutes before the end of cooking, salt the soup, add laurel leaves, and improve the taste of your own with spices.
- Add chopped greens to the plates when serving.
Dried butter with pearl barley
2 L 90 min.
vegetable oil
1 tbsp. l
Nutritional value per 100 g:
- Soak dried oil for 3 hours in water at a temperature of about + 60 ° C, then chop with a sharp knife.
- Rinse pearl barley with cold water.
- Pour water into the pan, place the mushrooms and barley, cook for 60 minutes.
- Vegetables must first be peeled, and then cut everything into cubes. Frying onions with carrots in vegetable oil is permissible if you plan to make the soup more satisfying. For a lean dish, there is no need to make a fry - add onions and carrots in raw form and wait for boiling.
- Pour prepared potatoes into boiling soup.
- When the soup boils, add salt and reduce heat to a minimum, cook for 20 minutes.
- Pour the frying into the soup, let the soup boil for an additional 1-2 minutes and turn it off.
Important! Do not use galvanized and clay glazed utensils when storing and salting oil. This leads to the accumulation in mushrooms of high concentrations of zinc and lead and dangerous consequences. for human health
Of frozen butter
3 L60 min.
frozen butter
300 g
vegetable oil
2 tbsp. l
Nutritional value per 100 g:
- To prepare the oil, it is necessary to defrost and cut them.
- To saturate the mushroom aroma of the future soup, separate the 10 hats that you need to grind into the pasta with a blender.
- Pour water into a saucepan, place chopped butter and pasta in it, turn it on to cook over medium heat for 30 minutes.
- Remove the peel from the potatoes, cut into small cubes, add to the saucepan with the soup, and let it cook for 15 minutes.
- Peel and chop onions for sautéing.
- Heat the pan with vegetable oil, fry the onions for 5-10 minutes, until you reach its golden color.
- After boiling potatoes, salt water, add spices, send the frying to the pan, wait until it boils, then cook everything together for 5 minutes.
- Pour the prepared mushroom on plates, sprinkle with herbs, garnish with a spoon of sour cream each serving.
Fresh butter
3 L 60 min.
vegetable oil
2 tbsp. l
Nutritional value per 100 g:
- Rinse the meat with the bone, immerse in a pan with water, salt. Put the leaves of laurel immediately to the meat, put on medium heat for 20 minutes.
- Remove the mucus from the oil, rinse under a stream of cold water, cut into medium sized pieces, place in a saucepan for meat, continue cooking for another 20 minutes.
- Peel the onions and carrots. Cut onions finely, grate carrots on a coarse grater.
- Pass the vegetables in a hot frying pan until golden brown for 5 minutes.
- Peel the potatoes, cut them into cubes, add to the soup pot. Let everything cook together for 15 minutes.
- Pour the frying from the pan into the pan, cook another 5 minutes after boiling over low heat.
- Remove the lavrushka, add greens, if necessary.
Did you know? In the place where lightning struck, mushrooms grow most intensively. Scientists have found that in the genetic memory of mushrooms, lightning means danger, which is why they tend to grow and give spores as quickly as possible.
With fried oils
3 L 60 min.
vegetable oil
2 tbsp. l
Nutritional value per 100 g:
- Peel the mushrooms, rinse several times, boil, drain boiling water, rinse again under running water, cool.
- Cut and easily fry the boiled butter in a frying pan for 5 minutes, first without oil, so that the moisture evaporates, then add a spoonful of oil and fry until half cooked (the butter should not lose color and shape) for another 5 minutes.
- Pour mushrooms with fresh cold water, cook 20 minutes before boiling.
- Then completely drain the water, pour 1 liter of fresh water into the mushrooms again, cook for 10 minutes after the next boil. Always remove foam. Put salt in the future dish to your liking.
- While the broth is boiling, dip one whole head of peeled onions into it - this will add flavor to it.
- Peel the potato and cut it into cubes.
- After boiling, without turning off the heat, remove the onion, dilute the broth with water three times, adding another 2 liters of fresh water, otherwise the mushroom broth will spoil the soup with its concentrated taste.
- Bring the soup to a boil again. After removing the resulting foam, salt and dip the chopped potatoes into the pan.
- Rinse carrots and onions, peel. Dice the onion, lightly fry in a hot pan with vegetable oil, and transfer from the pan to the soup.
- Grind the peeled carrots on a fine grater and pour into the soup when the potatoes are fully prepared, bring the soup to a boil for 5 minutes.
- As soon as the soup boils, chop the green onions, add it to the soup. Cover the pan tightly and remove from heat. It will take only 10 minutes for the soup to brew for full disclosure of taste.
Did you know? According to scientists, today they studied plants by 70%, animals - by 15%, and mushrooms - by only 7%.
Cream Cheese Soup
3 L60 min.
cream cheese with mushrooms
2 pcs.
vegetable oil
2 tbsp. l
ground nutmeg
0.5 tsp
Provencal herbs
0.5 tsp
Nutritional value per 100 g:
- Boil water in a saucepan.
- Pass the peeled and chopped carrots with mushrooms in a frying pan in vegetable oil for 5-7 minutes until they get a golden hue. Pour the toasted vegetables into boiling water.
- Add oil to the pan, cut the fresh mushrooms into slices and transfer them to fry.
- Peel the garlic, cut the teeth into thin plates, add the fry to the mushrooms, stir from time to time.
- As soon as the mushrooms and garlic are slightly fried, scoop out three ladles of water from a pan with water and fry, pour them into a frying pan to the oils. Add the nutmeg and the whole volume of processed cheese sliced there. Stir the contents of the pan well.
- Once the cheese has melted completely, add the mass from the pan to boiling water with frying, salt, add herbs.
- While the soup is boiling, you need to peel, cut and dip the potatoes into it, then leave to cook all together for 25 minutes.
- When the potatoes soften, remove the soup from the heat. Serve it appropriately with croutons.
Many mushroom pickers are unanimous in their opinion that although oil cleaning brings additional troubles, it is better not to find mushrooms for adding to soups, and crumbs butter turn into the most delicate and colorful delicacy among other mushroom pickles and winter preparations.
From these wonderful forest mushrooms, it is easy to prepare a hundred independent lean and meat dishes. Prepare rich soups with simple and easy, but surprising in the end recipes, which will not add extra pounds to your weight and will not take you much time, but they will delight you and your household with their amazing taste.
