Fried butter with potatoes

Fried butter with potatoes is a rare, but very tasty, even unique dish that anyone can prepare. It is believed that it is difficult to find anything in stores other than champignons, but in fact this is not so. Generous boletus is most often sold frozen in any hypermarket. Either by weight or in plastic bags.

Forest and frozen

It is important to realize that wild boletus, which grew in its natural environment, will require more attention during the manufacturing process. They definitely need to be boiled, preferably twice, because the boletus accumulates radioactive substances inside itself. Moreover, if mushrooms grew near the road, they could absorb exhaust gases.

Before frying such mushrooms, it is also necessary to remove their outer skin. Yes, it turns out to be a slightly more labor-intensive process. But the taste and smell of real forest mushrooms, collected with your own hands, will compensate for all labor costs.

Manufacturing stages

It is better to fry potatoes and butter in different frying pans, because their production speed varies. Especially if you fry frozen mushrooms. First, we will look at the traditional recipe for fried potatoes with butter, and then we will look at the most personal recipes that you may like.

Traditional recipe

The potatoes need to be washed and peeled, then cut into strips. Do not make the straw very narrow, so that after contact with the mushrooms the potatoes do not turn into porridge.
Be sure to wash the potato wedges under running water or soak for 15-20 minutes in cool water. This way you will rid the slices of excess starch, which makes the potatoes sticky and soft.
While the slices are soaking in water, it’s time to start working on our mushrooms. First, peel the outer skin if you get your hands on true forest mushrooms. If you purchased boletus in a store, you can skip this step.
Soak the boletus in water for 10 minutes. This time will be enough so that they do not absorb water, but get rid of their own natural stickiness. It has no use in fried potatoes.
Fry potatoes and mushrooms in various pans. We learned how to savory fry potatoes in this recipe, be sure to check it out. In short, first fry over high heat to form a crust, then slowly cook until done. Salt at the very end. Readiness can be monitored using a fork. Always fry the butter over high heat, stirring constantly. Butternuts are more tasty if they are covered with a small crispy crust during the manufacturing process. And then the juiciness is preserved, and the taste becomes very catchy. Cook the mushrooms for no more than 15 minutes over high heat, depending on the quantity, at the end add salt and pepper to taste.
Mix the contents of 2 pans into one to get the final dish. Can be served.

I would like to note that there are a lot of manufacturing options. Take this recipe as a base and experiment. The dish is so common and universally acceptable that it is virtually impossible to spoil it, except perhaps by burning it.

Serve the finished dish with fresh herbs, sour cream and fragrant garlic. We do not recommend serving mayonnaise, because it has a powerful, catchy taste that can surpass the beauty of butter.

Next, we’ll look at personal cases of our recipe and give advice on combining products.

With onion

If you are going to cook butternuts fried with onions, you should have just one question: where to add the onions? Into potatoes? Or mushrooms? Through trial and error, we concluded that it is better to fry the onions together with butter. Onions unsurpassedly reveal all the flavor properties of any dish, being a natural flavor enhancer. And in our situation, opening and supplementing the boletus will be more important than potatoes. Don’t worry too much about the technology - add the onions and mushrooms right away and fry until done.

With sour cream

When making a traditional recipe for butter with potatoes, you can cheat a little and not use two different frying pans, cook everything in one (yes, we know that you didn’t listen to all the advice from the beginning of this article). If you are going to make butter in sour cream, you will still have to take two containers. Otherwise, you will end up with an unappetizing (albeit tasty) mess.

To get great butter in sour cream, just add a few spoons of sour cream to the mushrooms almost 3 minutes before they are ready. This is enough for the emulsification process to occur, and during this period of time the sour cream will not have time to cook and become sour.

conclusions

Fried butter with potatoes is a common and very affordable dish. Almost everyone ignores it, because boletus is not sold fresh in hypermarkets. And if they are sold, they are very expensive. And not everyone looks into the freezer department, where tasty and appetizing boletus lies at a completely affordable price.

Amaze your guests with savory butter, fried with potatoes, it’s very special, simple and indescribably delicious. Share this article with us if you like the recipe. Well, read the rest of the materials on our website. See you!

Fried butter with potatoes

Fried boletus, the most delicious after snow-white mushrooms. The nutritional value of boletus is on the same level as white mushrooms. As for amino acids, their composition is close to animal proteins. Thus, boletus can effectively replace meat in the daily diet. But you don’t need to eat them every day either, and during the season you shouldn’t miss this opportunity.

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Fried butter with potatoes

Ingredients and how to cook

ingredients for 4 servings or - the number of products for servings suitable for you will be calculated automatically!'>

tea spoon	5 ml
dessert spoon	10 ml
tablespoon	20 ml
cup	200 ml

Total:

Composition weight:	100 gr
Calorie composition:	116 kcal
Belkov:	2 g
Zhirov:	8 g
Carbohydrates:	10 g
Used:	10 / 40 / 50
H 100 / C 0 / B 0

Production time: 1 hour

Step-by-step production

Step 1:

Prepare food. It would be great to pick up the boletus yourself, so you can be sure that there are no worms and that they are not collected along the roads. But you can also buy it at the market, depending on your luck.. In the recipe I will only use salt so as not to interrupt the gentle mushroom taste. If desired, you can use pepper, garlic, sour cream and greens when serving.

Step 2:

Mushrooms need to be cooked on the day of collection. It is better to clean butter oils dry. You need to use a knife to pry the film of the cap from the edge and remove it towards the center, scrape the stem and update the cut. Cut large mushrooms in half or quarters, throw small ones whole. Wash the cooked mushrooms with cold running water, especially carefully wash the inside of the cap; the water pressure should be low.

Step 3:

Place the washed mushrooms in a saucepan, add cool water, bring to a boil and add a little salt.

Step 4:

Reduce heat to low and cook for 15 minutes from the start of boiling, skim off the foam.

Step 5:

Then pour the mushrooms into a colander, rinse with cool water and let it drain.

Step 6:

In a separate frying pan, fry the onion, cut into quarters, until just beginning to brown.

Step 7:

In another frying pan, heat 3 tbsp. oil, reduce heat to medium. Fry the mushrooms until the water evaporates, add the onion and fry until the mushrooms begin to brown, do not overdry. Do not cover with a lid.

Step 8:

I fry the potatoes separately. You can also boil it ahead of time, then fry it, as in the Polish recipe. Fry without covering, add salt to taste.

Step 9:

Add mushrooms and onions to the finished fried potatoes and mix carefully. Test the taste, add salt if necessary and fry everything together for about 5 minutes so that all the flavors merge.

Step 10:

Sprinkle finely chopped herbs on top. It will be delicious with sour cream with garlic, which can be served separately or poured on top. Serve hot.

You can fry boletus with potatoes in different ways.

You can fry it in one pan, throwing in the mushrooms first, then the onions, then the potatoes. You will need to cook under the lid, then remove it. Potatoes can also be added boiled or raw, but you need to cut them smaller so that they are fried immediately with the mushrooms.

I like the option when we fry all the ingredients at once, but separately, so the mushrooms do not dry out and remain tender.
For this option, I use the freshest butter during the season, and during the year – frozen, previously boiled and fried.

Boletus wild mushrooms with fried potatoes

Maslyata is a variety of mushrooms that is not inferior in taste to champignons. You will have to tinker with the butter before making it, but the dish will turn out tasty, satisfying and fragrant. Potatoes with boletus diversify the daily menu and will pleasantly surprise all family members.

Butter fried with potatoes in a frying pan

Following the technology for making the dish fried butter with potatoes will make it not only harmless, but also healthy and tasty.

Butterflies are a type of mushroom that accumulate radioactive substances inside themselves. Therefore, before production, experienced housewives soak the mushrooms in two waters and cook. Cooking is also needed to combat bitterness, improve the taste of butter and make it softer.

To fry boletus with potatoes, choose mushrooms of good quality:

cap diameter 4-5 cm;
yellowish pulp;
cap color from olive to dark brown;
lack of mucus (its appearance is typical for good mushrooms only in rainy weather).

To ensure that the finished dish does not evoke unpleasant feelings, mushrooms must be carefully peeled before cooking.

What is necessary

To make fried buttermilk with potatoes, the following ingredients will be useful:

5-6 potatoes;
350 g butter;
1 onion;
1 carrot (optional);
2 tbsp. vegetable oil;
3 tbsp. sour cream (optional component);
1-2 garlic cloves (optional);
½ p. greens (optional component);
salt and pepper to taste.

The indicated amount of ingredients is designed for 3-4 servings.

Instead of new butter, frozen ones are often used.

How to clean boletus

Oil cleaning occurs in a certain sequence:

Place the collected mushrooms on a towel to dry - they should be dry during cleaning.
Take a knife in one hand and a mushroom in the other. Using a knife, carefully remove the dark brown film from the cap.
Clean the stem from dirt and check for worms: discard mushrooms that have small holes on the stems or caps.
Using a knife, remove the snow-white partition located under the cap.
Place the boletus in a colander and rinse thoroughly in plenty of warm water.

Before cleaning, oils are not washed - this will make the process much more difficult and cause a lot of inconvenience.

How long to cook butter before hot

Before starting production, butter according to the recipe with potatoes, they are boiled for half an hour.

The process occurs in the following sequence:

Place the mushrooms in a saucepan and add water.
Put on fire, bring to a boil.
Remove the pan from the heat, transfer the butter into a colander, and thoroughly rinse under the tap.
Pour into the pan again and add water.
Place on heat and bring to a boil, skimming off any foam that forms.
After boiling, continue cooking for 20-30 minutes at gas power below average.
When the mushrooms are cooked, remove from heat and rinse with cool water, draining in a colander.
Place butter on a towel to dry.

Fried butter with potatoes recipe

When the mushrooms have undergone the necessary processing, they begin to prepare the dish. First, it is determined which of the optional components will be excluded. Carrots, garlic and herbs are used as desired. Sour cream - depending on taste preferences and events.

Fried boletus in sour cream with potatoes turns out unusually tasty and fragrant. For the preparation of dietary or lenten dishes, sour cream is excluded.

How to fry boletus with potatoes:

Cut the mushrooms into pieces and place in a frying pan in hot oil. Fry for 10 minutes at medium gas power, occasionally turning from one side to the other with a special spatula.
Finely chop the onion, grate the carrots on a grater with large holes. Place the vegetables in a frying pan and fry together with the mushrooms for 4-5 minutes.
Cut the peeled potatoes into thin slices, place in a colander, wash under cool water and dry with a cardboard towel.
Place the potato slices in the pan with the remaining ingredients. Fry until done, uncovered, stirring every 3-5 minutes.
When the vegetables are almost ready, add sour cream to them and mix thoroughly.
When the vegetables are ready to taste, add salt, add spices, chopped garlic and continue frying for another 3-4 minutes.
After turning off, chop the greens finely and sprinkle the potatoes on top.

Potatoes fried with mushrooms will absorb the forest smell, so their taste will improve significantly.

The second method of preparing a dish in a frying pan involves separately frying mushrooms and potatoes. If you do this in different pans, a small amount of time will be spent. After frying, the finished ingredients are mixed together.

Following the sequence described above, the dish is prepared in a multicooker in the “Frying” mode. Also, some housewives prefer the oven to a frying pan. In this case, after completing the first three steps above, place the mushrooms and vegetables on a greased baking sheet and simmer in the oven for 30-40 minutes.

Serve the dish hot, freshly prepared, with a light salad or fresh vegetables.

Butter mushrooms with potatoes - you'll lick your fingers

The mushroom season is a wonderful opportunity to enjoy boletus, which is rightfully considered one of the most delicious forest gifts. In terms of the amount of protein, this product is ready to compete with chicken and pork. Pies, pies and preparations are often prepared with mushrooms, and the product is used for freezing.

Savory recipes for butter with potatoes

Butterflies, like boletus, honey mushrooms and champignons mix well with potatoes. This root vegetable complements the taste properties of mushrooms and makes the dish more satisfying. There are several methods for frying butter with potatoes.

Traditional recipe

This recipe for country potatoes is considered the most common, but that doesn’t make it the least tasty. It will take about 40-50 minutes to make.

Ingredients:

boletus - 500 g;
potatoes - 1 kg;
medium-sized onion - 2 or 3 pcs.;
vegetable oil;
pepper and salt.

Prepare boletus with potatoes in the following order:

The fruiting bodies are painstakingly washed and their sticky skin is removed.
Mushrooms are cut into pieces and sent to a hot frying pan with heated oil.
Peel the onion, cut into thin half rings and add to the frying pan. The products are peppered and salted.
After 15-20 minutes, the butter will change color - it will become rosy and golden.
While the mushrooms and onions are fried, peel the potatoes, wash them and cut them into small pieces.
Fry the vegetables separately with the addition of a small amount of salt.
After the pieces become soft, the ingredients from the two containers are combined.

The finished dish needs to sit under the lid for 5-7 minutes, after which it can be brought to the table. This roast is served with any kind of vegetable salad, pickled mushrooms, cucumbers or tomatoes, and cool meat appetizers.

Maslyata with potatoes in sour cream

Another recipe that is loved by almost everyone is stewed butter in sour cream. Its highlight is that the finished dish acquires a delicate creamy taste.

Ingredients:

potatoes - 0.5 kg;
mushrooms - 0.5 kg;
onion - 1 pc.;
small carrots - 1 pc.;
sour cream 10-15% fat - 1 tbsp.;
a little oil for frying;
pepper and salt.

You can prepare boletus with potatoes in the following order:

The mushrooms are sorted and cleaned. In the process of this work, we get rid of wormy and putrefactive fruits. It is imperative to remove the film from the cap.
Painstakingly washed, cut into several pieces, they are fried in a frying pan with the addition of oil. Peeled and thinly sliced onions are also placed there.
The carrots are peeled, grated and also added to the frying pan with the mushrooms. Products should be fried for about 20 minutes.
Peel and cut the potatoes into cubes. It should be fried separately.
Combine the ingredients, add sour cream, salt and pepper to the container. Simmer the dish covered for 5-7 minutes.

In a slow cooker

Cooking food in a slow cooker saves the housewife time and energy. With all this, the final result will not disappoint - the appetizing smell and gentle mushroom taste will almost leave anyone indifferent. This is precisely why the recipe for butter with potatoes in a slow cooker has every chance of becoming a family favorite.

Ingredients:

mushrooms - 400 g;
potatoes - 400 g;
large onion - 1 pc.;
butter - 1 tbsp. l.;
olive or sunflower oil - 3 tbsp. l.;
parsley - 1 bunch;
pepper and salt.

For this recipe, it is recommended to wash, peel and lightly boil the mushrooms in advance.

How to fry boletus with potatoes:

Fruiting bodies are cut into small pieces.
In the multicooker, set the “Frying” mode, pour in vegetable oil and dump out the mushrooms.
Peel the potatoes, cut them into cubes or bars.
When the mushrooms acquire a golden color and a slightly fried crust, add vegetables to them. The food will take 15 minutes to cook. The dish needs to be stirred from time to time.
Peel the onion, cut into thin half rings and place in a slow cooker for 10 minutes.
Just before the end of production, butter, salt and chopped herbs are added to the products. Turn on the multicooker for another 5 minutes.

In a pot

This potato dish looks festive and solemn, so you can safely create it for the arrival of guests. To do this you need:

potatoes - 2 kg;
boletus - 0.9-1 kg;
onion - 3 medium heads;
sour cream 10% - 1 tbsp.;
mayonnaise - 120-150 g;
hard cheese—200 gr;
garlic - 3-6 cloves;
vegetable oil;
no matter what kind of greens - a bunch;
salt pepper.

It will take 60-80 minutes to make. Process step by step:

The potatoes are peeled, cut into large cubes, salted and fried in a frying pan. As a result, the pieces should turn out golden.
Mushrooms are cleaned and cut into several pieces.
The onion is peeled and cut into half rings.
In a frying pan, fry the onion-mushroom mixture separately with the addition of salt.
The next step is filling the roasting pots. Pour 4 tbsp onto the bottom. l. water and add a little potato. A layer of mushrooms and onions is placed on top, which is covered with a spoonful of sour cream. The top layer is again vegetables. All this is covered with a small amount of chopped garlic and sour cream sauce (a mixture of mayonnaise and sour cream).
The pots, tightly closed with a lid, are placed on a baking sheet and sent to bake in the oven until cooked for 30-35 minutes.
During this period of time, the cheese is grated. When the cooking time has expired, remove the pots, sprinkle with cheese and put them back in the oven for 5-7 minutes.

The potato dish is sprinkled with chopped herbs just before serving.

In a frying pan

You can fry buttermilk with potatoes and add vegetables. This recipe won't make any difference.

potatoes - 400 g;
boletus mushrooms - 200-250 g;
carrots - 1 pc.;
fresh tomato - 1 pc.;
onion - 1 pc.;
sunflower oil - 3-4 tbsp. l.

The advantage of this recipe is good taste and time saving when cooking:

Vegetables are peeled.
The carrots are grated, the onions are finely chopped, and the potatoes are cut into cubes.
Cooked mushrooms (washed, peeled and chopped) are perfectly fried in a frying pan along with onions. It is important to achieve a beautiful golden brown crust.
A little oil is poured into another container, potatoes, carrots and mushroom mass are placed there. With constant stirring, the products are fried for 15 minutes.
The tomato is doused with boiling water, the skin is removed, chopped and sent to the main dish. Dump out the herbs, salt and pepper. In this form, under the lid, it takes another 5-7 minutes to get hot.

How long to cook mushrooms before hot

Before preparing butter for frying with potatoes, almost everyone recommends boiling them first.

Fundamentally! During cooking, harmful substances that can adversely affect human health are removed from goods.

With all this, cooks have different ideas about the quantity and duration of boiling. Based on this, there are 2 methods of heat treatment:

The mushrooms are placed in a pan of bubbling salt water. Honey mushrooms should be cooked for about 30 minutes.
Boil the butter 2 times for 15 minutes. Boiled fruiting bodies are also placed on a sieve to remove water.

Tips from chefs

Experienced chefs note that there are several tricks that will help you process butter more quickly:

The cap of these mushrooms differs in that there is a narrow sticky film on its surface. It must be removed before cooking.
When making butter with potatoes in a frying pan, it is not recommended to use more than 3 different spices.
When peeling mushrooms, you should use gloves because the skin turns the skin of your hands black.
To prevent oil from splashing to the sides when frying potatoes, the chopped vegetable must be dried from water.
Instead of new mushrooms, you can stew and fry frozen or dried foods. Thanks to this method, you don’t have to worry about hot splashes.

Reference! When the surface of the mushroom is wet, it can be difficult to remove the film. To create the work quickly and accurately, you need to wash the oil, dry it with cardboard towels, and then start cleaning.

To prepare such dishes not only in the autumn, but also in the winter, mushrooms can be frozen and used instead of raw ones. It is necessary to freeze already washed and peeled butter.