After How Many Days Can You Eat Marinated Butter?

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Butterflies are mushrooms that are easy to collect. They grow in large families, so it will not be difficult for an experienced mushroom picker to collect several baskets of them. It's impossible to eat that much at once. Therefore, all mushroom pickers should learn how to salt boletus for the winter. This can be done either hot or cold, that is, without heat treatment. There is also a combined option. In any case, the processing of mushrooms before salting will be the same.

Before you pickle the boletus, you need to prepare it for this. This is a painstaking task, but knowing some secrets will greatly facilitate the housewife’s work.

Butterflies got their name due to the fact that their caps are covered with a sticky film. It must be removed when cleaning. The exception is very small mushrooms. If you leave the film, the salted butter will have a bitter taste, and the preparation for the winter will be irreparably damaged.
Butterflies should not be soaked before cleaning, like some other mushrooms: they will quickly absorb liquid, swell, and cleaning them will only become more difficult: they will spread and slip out of your hands. It is better, on the contrary, to dry them in the sun for an hour or two before cleaning. Then it will be much easier to remove the film.
You can keep your hands clean (and butter leaves leave dark spots on your palms), and also make the process of removing the film from the caps easier if you treat your hands and the knife blade with sunflower oil. As the blade becomes dirty and everything starts to stick to it, it needs to be wiped with a cloth soaked in oil. The film is grabbed with a knife on one side and removed from the cap by moving it towards you.
There is no point in washing the boletus and removing debris from them before the adhesive films are removed from the caps - after this the process will go much faster.
When washing and cleaning mushrooms, they need to be sorted, since pickling larger specimens takes more time. Another option is to cut medium-sized mushrooms in half, large ones into 4 parts. There is no need to do this if only the caps are used for salting, but in this case you will have to cut off the stems.
Do not throw away mushroom stems and mushrooms that have lost their shape and are not suitable for pickling for the winter. You can make delicious caviar from them.

After cleaning and washing the boletus, you can choose the appropriate recipe and start salting.

Simple and delicious

Marinated butter.
The best recipes for cooking Butter is one of the favorite forest delicacies on our table. They are good both freshly fried and canned, wonderful both on their own and as a side dish for many other dishes.

Freshly picked boletus tends to spoil very quickly, so they should be processed as quickly as possible after collection. If you want to preserve boletus for future use, then a simple and reliable way to do this is to marinate them. Every time we marinate fresh boletus, we preserve not only their wonderful taste, but, along with it, the unique aroma of the pine forest.

This article presents several simple and inexpensive ways to pickle butter for the winter at home.

Salted boletus for the winter (video)

The most reliable way to prepare mushrooms is, of course, hot.

It is thanks to heat treatment that they will not only be very tasty, but also not pose any threat to health. In addition, due to heat treatment, salted butter will be ready much faster than in the case of cold salting.

980 g butter;
5 g dill;
3 g bay leaves;
15 g currant leaves;
35 g salt;
120 ml water;
15 g pepper;
5 g cloves.

The most reliable way to prepare mushrooms is, of course, hot

Pour water into a saucepan and add salt, boil.
Place all the prepared mushrooms there and cook them for a quarter of an hour.
Add all the spices and cook for another two minutes.
Place everything in jars and cover with lids.

In the process of conservation, it is necessary first of all to select only young, elastic mushrooms. If it is not possible to select small fruits, then large ones can be used, but then they will have to be cut into about three parts. Mushroom caps have a certain film. It must be removed during cleaning. If it remains on the mushroom, then in the future the product will taste bitter. High-quality cleaning is the key to success and great taste. The recipe for pickling boletus requires one kilogram of mushrooms and the following components:

Butterfly is one of the earliest and most unpretentious mushrooms. Their collection begins in the second half of July and continues until late autumn. In addition, if you attack the mycelium, you can collect a large amount of crop in one place. In addition to the fact that mushrooms are great for preparing first courses and fried potatoes, they are often prepared for future use. Salted and pickled boletus is an excellent appetizer for any table. They will decorate your lunch and add a special twist to it. Not everyone knows how to salt boletus at home. The information will be useful not only for novice housewives, but also for experienced harvesters.

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Before proceeding directly to pickling, it is necessary to properly prepare the mushrooms. The quality of the salting largely depends on this. First of all, you need to rinse the mushrooms and clean them of soil and various debris. The mucous membrane on the caps of large specimens must be removed; it can only be left on small specimens. To make cleaning easier and faster, you can wipe the knife and hands with vegetable oil, then mushroom films will not stick to them.

Advice! Unlike other types of forest mushrooms, boletus mushrooms do not need soaking; on the contrary, they do not tolerate it. They absorb liquid and become watery.

During the cleaning and processing process, boletus must be sorted. This is due to the fact that pickling large mushrooms will take more time. Or you can simply cut the large caps into several pieces. Most often, the caps are used for pickling, and the stems are cut off. You don't have to do this. But if the legs are cut off, do not rush to throw them away. You can use them to prepare other preparations, for example, mushroom caviar.

Peeled mushrooms must be boiled. To do this, pour a large amount of water into the pan, salt it and bring to a boil, add the mushrooms, and boil for 20 minutes. During the process, foam is formed that must be skimmed off. Place the boiled mushrooms in a colander and leave until the liquid has completely drained.

How to prepare mushrooms?

To send boletus for long-term storage after assembly, they must be prepared, otherwise they may turn black and spoil. Since these are oily mushrooms, they do not need to be washed with water, just clean them of excess debris.

How to store after collection:

pour in one layer onto a flat, flat surface so that the fruits dry at room temperature (at least half an hour);
after drying, remove debris from them and remove the film, if possible;
soak in saline solution to get rid of insects, then rinse under running water and dry again;
Cut large specimens into pieces.

Is it necessary and how to cook butter mushrooms before salting, marinating and for how long?

Mushrooms have a certain peculiarity - they absorb various harmful substances and toxins from the soil, groundwater and surrounding air. Including such dangerous radiation. There are mushrooms, for example, champignons or umbrellas, which absorb this chemical in a very small percentage, but boletus absorbs all the nasty stuff like a sponge.

IMPORTANT: Due to the high accumulation of radioactive elements and other substances harmful to the body, it is prohibited to collect boletus near highways, industrial enterprises and, especially, radioactive objects or near their territory. Cesium poses the greatest danger. You can collect butterdish only in an ecologically clean area, and if you are not sure where to collect it, then be sure to soak the mushrooms and boil them in several waters.

When the boletus has been sorted out and divided into groups by size (this is not a necessary condition), cut the larger representatives into halves, quarters or slices. You can also cut it into cubes. Don't forget to separate the stem from the cap. By the way, the caps and legs need to be cooked separately, this improves their taste not only in ready-made dishes, but also in canning.

Place the mushrooms in an enamel pan or stainless steel dish. But under no circumstances use an aluminum container for cooking mushrooms! Not only will the pan darken from oxidation, but the mushrooms themselves will become unattractive.

Before marinating, butter must be boiled

On a note! To prevent the butter from darkening during cooking and to better retain its color, add a pinch of citric acid and a spoonful of vinegar to the water.

Mushrooms must be filled with cold water so as to completely cover the contents. If you doubt the quality or freshness of the mushrooms, then you need to boil them for 5-10 minutes. in one water. Then drain it. This water is not suitable for further use. If you picked mushrooms yourself in a clean area, then you can skip the first cooking.
The second water needs to be slightly salted. But keep in mind that mushrooms also absorb salt well. Therefore, in order to avoid over-salting, it is better to under-salt them! For 1 liter of water, 1 tsp is enough. salt.
Boil the butter only with the lid open for 30 minutes. But before marinating, 20 minutes is enough. Be sure to reduce noise during the cooking process! Then drain the mushrooms in a colander and leave until the liquid drains away.

How to cook butter before frying

Before frying, raw butter must be properly boiled. Boiling mushrooms before frying requires less processing time than boiling them until cooked.

Ingredients:

boletus;
sunflower oil – 20-30 ml;
onion – 1 piece;
sour cream – 2 tbsp. l;
salt and pepper - to taste.

Step-by-step cooking recipe:

First you need to clean the top cap and stem of the mushroom. Before cleaning, it is recommended to break off the cap of the oil to inspect for worms.
The next step is to wash the mushrooms under water several times.
Next, put the pan on the stove, turn on the heat and send the butter there. From the moment it boils, cook for 20 minutes.
After 20 minutes, place the butter in a colander, thereby removing excess water.
Cut the onion into any shape you like.
Take out the frying pan, put it on the fire and add sunflower oil. Then first add the chopped onion and fry it until half cooked.
Add mushrooms to the fried onions and fry them for about 20 minutes, stirring occasionally.
At the end of cooking, add salt, pepper, add sour cream and simmer everything together for about 5 minutes.
Turn off the stove and let the resulting dish brew.

Boiled boletus can also be frozen. When frozen, they can be stored for a long time, while maintaining the beautiful appearance of the mushrooms.

Storing Fried Butter

After collecting and pre-cleaning, mushrooms should be fried. Fried boletus can be eaten immediately or left for long-term storage.

How to properly store boletus after frying:

Sort, cook, fry the fruits in sunflower oil until they turn golden brown.
Place on paper towels to allow the fruiting bodies to absorb excess oil.
Place in sterile jars and close the lids well.
Place the jars in the refrigerator on the shelf closest to the freezer compartment.

How to cook boletus before freezing

The main thing is to wear gloves before cleaning mushrooms to prevent your hands from turning black. It’s hard to wash your hands after getting oily. Also during cleaning, it is worth checking the mushrooms for the presence of worms. Fresh mushrooms are very easy to freeze, but the work involved makes you sweat. Despite this, in winter you will enjoy delicious snacks with homemade mushrooms.

Wearing gloves, start cleaning the boletus in a dry place, otherwise if the boletus gets wet, they will become like sponges, not entirely pleasant to the touch. Some people may peel mushrooms in water, and the taste may change after doing so. It is better to dry clean and then rinse.
On large butterfish, it is necessary to clean not only the cap, but also the leg, because a lot of films and dirt remain on it. Sometimes, you can cut off the stem if it is too big.
Rinse the mushrooms 2-3 times under running water to remove all debris and dirt.
Select wormy mushrooms from clean ones.
Place the mushrooms in a saucepan and add water, up to 1 centimeter.
Before boiling, it is necessary to skim off the foam to remove any remaining unwashed debris.
After boiling completely, catch all the foam and reduce the heat.
From the moment of boiling, cook the mushrooms for exactly 20 minutes. If the mushrooms are boiled in order to be pickled later, it is worth cooking for 10 minutes more, that is, 30 minutes. Be sure to set the timer!
When the mushrooms are cooked, they must be poured into a colander gradually so that all the water is drained. Despite the fact that the mushrooms are light, after cooking they become gray in color. Optionally, if you want the butter to remain white and not turn gray, add 1/4 teaspoon of citric acid to 1 liter of water.
Read also: Shelf life (storage) of propolis: in dry, solid form, in balls
After washing your hands in advance, transfer the butter into a clean bag. There is no need to fill the bag completely, less than half is enough.
The mushrooms in the bag must be leveled and put into a briquette. Repeat the last 2 steps until you run out of mushrooms. It is convenient to store such briquettes in the freezer, because they do not take up much space and are easy to take out.

Sources:

https://www.youtube.com/watch?v=dKhefC6KzSs
https://www.youtube.com/watch?v=Y9YW163otDc
https://www.youtube.com/watch?v=o9Iwpwno-iE
https://www.youtube.com/watch?v=UUKIpM342R4

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Preliminary preparation

Marinated butter.
The best cooking recipes The rules for preliminary preparation of butter for marinating are not at all complicated:

For pickling, it is better to use not the largest specimens of mushrooms - with a cap no more than 6 cm in diameter.
After harvesting, the fruiting bodies must be thoroughly cleaned of forest debris and dirt, damaged fragments must be cut out, doused with boiling water, and then the slippery skin on the cap must be removed - it can give the canned food a hint of bitterness, and the caps of pickled mushrooms will take on a “snotty” appearance.
After this, the fruiting bodies need to be boiled for 20 minutes in salted water with a drop of citric acid - 1 hour. a spoonful of salt and 1 gr. citric acid per liter of water. Do not forget to skim off the foam during boiling. Dry the boiled mushrooms in a colander.

Now the boletus is ready for marinating. In the recipes listed below, all operations are performed with already prepared mushrooms.

How to cook butter for soup

Mushrooms are loved by almost everyone, young and old. Soups made with mushroom broth are especially tasty, and if you assembled them yourself, it will be even tastier. However, before cooking the soup, fresh boletus must first be boiled.

Ingredients:

fresh boletus;
potatoes - 3 pcs;
carrots – 1 piece;
leeks – 2 pcs;
onion – 1 piece;
rice – 2 tbsp. l.;
flour – 1 tbsp. l.;
greens – 1 small bunch;
garlic - a couple of cloves;
bay leaf – 2 pcs.
salt, pepper - to taste.

Cooking method:

At the very beginning, the butter must be sorted out and sent to cook. It is recommended to cook them 2 times for 10 minutes, replacing the water.
At this time, all vegetables must be peeled and washed thoroughly.
Cut the potatoes into arbitrary pieces of approximately the same thickness.
You need to cut the carrots in the same way.
Cut the leeks into small circles; if you don’t have any on hand, you can use green or onions.
Pour water into a separate pan and put it on the stove, wait for it to boil.
Place potatoes and rice into boiling water and mix everything thoroughly so that the rice does not stick to the bottom of the pan.
You need to add a little vegetable oil to a heated frying pan, place onions, leeks, and carrots there.
After the vegetables are fried, you need to add 1 tbsp. l. flour.
Stirring constantly, fry the vegetables for about 2 minutes, and then add 3 tbsp. l. broth so that the flour dissolves.
At this time, the potatoes and rice have cooked a little, you need to add the cooked fry to them.
The boiled boletus should be cooled slightly; if it is too large, cut into small pieces.
At the same time, you need to finely chop the greens and chop the garlic using a press or knife.
Place boletus, herbs and garlic into the soup, mix everything thoroughly again.
Add salt, pepper and your favorite spices to the soup.
Set the heat to low, cover the pan with a lid and cook for about 7 minutes.
After the time has passed, you need to add a couple of bay leaves. Before eating the finished dish, it is recommended to remove it from the pan.

Mushroom soup made from fresh boletus is ready to eat! It is prepared very quickly, but it turns out very tasty and aromatic, all family members will definitely appreciate it.

Useful properties of pickled honey mushrooms

Pickled honey mushrooms are valued in cooking not only for their pleasant taste. In addition, they are also very beneficial for the body.

Pickled honey mushrooms are a low-calorie product. These mushrooms should be included in your diet by anyone who cares about a slim figure. The calorie content of pickled mushrooms is only 22 kcal per 100 grams.
Mushrooms contain proteins, up to 80% of which are easily absorbed by the body.
Pickled honey mushrooms are a source of vitamins B1, B2, C, PP and minerals: potassium, magnesium, phosphorus, calcium.
When consumed regularly, mushrooms prevent the development of cancer and cardiovascular diseases.
Despite the fact that honey mushrooms are 80% water, they help remove excess fluid from the body, normalize metabolism, and therefore promote weight loss.
Honey fungus is widely used in folk medicine to treat thyroid diseases.

The classic way to marinate butter - video recipe

This option is not called classic for nothing, since with its help you can marinate not only boletus, but also absolutely any mushrooms.

I hope these recipes will help you make excellent preparations. And serving marinated boletus to the table is very simple. Season them with oil and chop the onion or herbs, squeeze out a clove of garlic if desired, this will add piquancy.

Pickled mushrooms are also good in sour cream dressing. To do this, simply mix sour cream with crushed garlic and pepper and add the mixture to a plate with butter. Let it brew a little.

There is an opinion that such a workpiece needs to be washed. I would not recommend doing this, because with the marinade you will wash away most of the flavor and then the butter can become bland and tasteless. If you think there is too much marinade, simply drain off the excess.

Don't forget that pickled mushrooms can be a great addition to salads and can be fried.

Any mushroom preparation can turn out tender and tasty if you prepare it according to a recipe that includes vegetable oil as the main ingredients. Due to its oily consistency, it does not allow the fruits to stick together and emphasizes the refined taste and bright aroma. This ingredient is especially interesting when combined with boletus. “Snotty” mushrooms with slippery caps become even tastier in an unrefined marinade. Marinated boletus in oil for the winter in jars will be an ideal addition to the holiday table. They can be served as a separate dish with black bread and a strong drink, or with a light side dish: boiled potatoes, buckwheat porridge or spaghetti with cheese.

It is very easy to marinate boletus in sunflower oil. Step-by-step recipes can help even a beginner figure out how to make preserves from freshly picked forest gifts in just a few hours, providing yourself and your family with a tasty and healthy preparation that does not contain harmful additives, preservatives and carcinogens.

Preparation of pickled butter:

Step 1: Prepare the mushrooms.

Butter should be peeled from the top oily skin on the caps. Important! Do not wash the mushrooms first; dry ones are easier to clean. Then fill the cleaned mushrooms with water in a large basin or bowl so that all the dirt, sand and pine needles settle to the bottom. Change the water several times, and then rinse the mushrooms under running water. Large mushrooms can be cut into several parts. Some people like to marinate the caps and stems separately.

Boil peeled, washed and chopped mushrooms in boiling water for 15 minutes. Salt the water, and to prevent the butter from darkening, add table vinegar or lemon juice (a few drops are enough). After the specified time, drain the water and fill it with boiling water again, salt it again and acidify it. Cook for another 15 minutes. While the mushrooms are cooking, you can prepare the jars.

Step 2: Prepare the jars.

We sterilize the jars and boil the lids if we are making preparations for the winter. If you plan to use pickled butter right away, just scald the jars and lids with boiling water. To sterilize the jars, place them over a pan of boiling water for 5-10 minutes.

Then remove the jars from the grill, remove the lids from the pan and leave to cool. Jars and lids can be sterilized in the oven at 150 degrees, 10 minutes will be enough.

Step 3: Prepare the marinated butter.

While the butter is boiled and the jars are sterilized, prepare the marinade. To marinate 5 kg of mushrooms, 1 liter of marinade is enough. It is better to take clean, filtered or bottled water for marinade. A marinade prepared with chlorinated water will ruin the taste of the mushrooms. So, add salt (not iodized), sugar, black peppercorns, allspice, 2 bay leaves, dill sprigs, cloves to boiling water. It is better not to increase the amount of spices, so as not to drown out the aroma of the butter. Boil the marinade for 5 minutes . When the boletus is ready, drain the water and place it in prepared jars. Pour hot marinade until it completely covers the mushrooms. Did you notice that we didn’t add vinegar to the marinade? We add it to each jar depending on the volume: for a liter jar - 1 tablespoon, for a half-liter jar, respectively, 0.5 tablespoon.

Cover the jars with lids and screw them in after they have cooled completely. Then turn the lid down and leave it like that for 3-4 hours .

Jars of pickled butter can be stored in the refrigerator or in any cool room. The mushrooms will be ready in a day.

Step 4: Serve the marinated butter.

Marinated boletus is a delicious appetizer; you can serve it with herbs: green onions and dill - it will turn out very tasty. Bon appetit!

Tips for the recipe:

– If you want to make the pickled boletus spicy, then add 2-3 peeled cloves of garlic to the marinade.

– A very original taste is obtained if you put a fresh currant leaf on the bottom of the jar before adding mushrooms.

Marinated boletus with garlic

AndreySt/Depositphotos.com

Ingredients

1 kg butter;
2–3 liters of water;
4 teaspoons salt;
2 tablespoons sugar;
3–5 peas of allspice;
3–5 black peppercorns;
1 bay leaf;
3 teaspoons vinegar 70%;
5 cloves of garlic;
4 tablespoons of vegetable oil.

Preparation

Fill the mushrooms with water until they are completely covered. Boil them over medium heat for 30–35 minutes. Rinse and drain in a colander to remove any remaining moisture.

For the marinade, boil 1 liter of water with salt, sugar, two types of pepper and bay leaf. Add the butter and bring to a boil again. Add vinegar with chopped garlic. Stir, turn off the heat, cover with a lid and leave the pan for 3-4 minutes.

Place the mushrooms with the marinade in a jar, pour oil on top and close with a lid. Once cooled, store for storage. The pickled boletus will be ready in about a month.

Help yourself