Fried Oils: cooking recipes

Mushrooms can be a very pleasant addition to the daily menu. And for holidays, they can be said to be irreplaceable. In the winter, having opened a jar with stocks, you not simply please a stomach, but also nostalgic for the summer and autumn. Among the most accessible forest mushrooms are butter mushrooms and honey agarics. They can be bought not only from "quiet hunters", but also in some supermarkets, even if frozen. So today we will learn (or remember) how to cook buttered fried. There are several options, we will consider the most beloved and unexpected.

Simply fried buttermilk

Mushrooms must first be cleaned. They have a foil on their bonnet, which becomes stiff during cooking. In addition, it gives mushrooms an unpleasant bitterness. So before you cook the buttered fried, this film will have to be removed. However, this is the most long and tedious procedure. Further body movements of labor are not.

Peeled mushrooms are cooked. If large specimens are caught, they will have to be cut. The oil is boiled in slightly salted water for about an hour. Separately, chopped onions. The form of slicing of fundamental importance has not - at least rings, even squares. When the onion becomes translucent, mushrooms are added to it, all together fried for about 15 minutes until most of the liquid evaporates. Then the fried oats are greased, a piece of butter is reported in the frying pan, and the mushrooms languish for a few more minutes. As you can see, everything is simple!

Oatmeal in sour cream

One of the most popular ways in which fried buttermilts are prepared! The recipe begins with the procedures already described: mushrooms are cleaned, cooked (this time about a quarter of an hour, because they are prepared much more quickly in sour cream than without it). In parallel, the onion is cleaned, washed, crumbed and fried. When it becomes soft, mushrooms fill the frying pan. Many experts advise them to cut - so they prepare faster. But if you have small butteries, fried they will be more beautiful than whole. After evaporation of excess water, the mushrooms are salted. A pinch of nutmeg is grounded and sour cream. Its quantity, of course, is a matter of taste, but if you do not strive for a large volume of gravy, just a couple of spoons for 0.5 kg of fresh mushrooms will suffice. Extinguished in butter sour cream will be 5-10 minutes.

Oily with nuts

Very tasty dish, for some reason little-known. It is curious that it is not necessary to boil mushrooms for it, but they are fried not on vegetable, but on butter. So, 0.5 kg of cleansed oily must be cut, rather small, but not in crumbs. Then fry with stirring until brown. To them is added a few chopped feathers of onions, pepper and salt, coriander and three quarters of a glass of chopped walnuts. A couple of minutes all this business is fried "dry", then a spoonful of apple cider vinegar is poured, and after boiling the fire is extinguished. You can say that mushrooms are buttered, fried with nuts, are, rather, a hot salad. However, the dish is unusually tasty, especially when sprinkled with pomegranate seeds while serving.

Fried oil with potatoes

Mushrooms combined with potatoes are quite an independent dish. In days of fasting and in general the ideal choice is satisfying, appetizing and does not violate church canons. The procedure will be slightly different. First, three hundred grams of peeled and sliced oil is fried until the moisture evaporates. Then a finely chopped bulb is added to them. On another burner, at this time, a half kilo of potatoes, cut into strips, is fried. When the tubers are ready, the contents of both pans are joined, mixed, peppered and salted. Five minutes more oats, fried with potatoes, spend on fire, so that the potatoes are soaked with mushroom spirit. And finally, already on plates, they are covered with greens, after which they are eaten with great appetite.

Oats, fried for the winter

Most often, of course, the fungi in reserve are marinated or salted. However, there is a recipe for how to roll fried maslings for the winter. For this, the mushrooms are thrown into boiling water, they are boiled for a quarter of an hour, then the water merges, after which the process is repeated once more. Further, the buttermilk is laid out on a hot skillet with lean oil, covered with a lid and fried for half an hour. Regularly it is necessary to interfere - in process of evaporation of moisture mushrooms can stick to the bottom. Half an hour later the lid is removed, then the oil is fried for about ten minutes without it, for a beautiful blush. To salt mushrooms it is necessary already under the very end of preparation. In hot form, the mushrooms unfold into sterilized small jars, fill with oil, in which they are fried and sealed with sterile lids. Keep buttered, fried for the winter, have to either in the refrigerator or in a cold cellar. In the warmth they just explode.

Oatmeats fried with potatoes in the multivark

The magic apparatus will not be superfluous when cooking mushrooms. Very well it produces fried buttermilk. Recipe for multivarka involves cutting mushrooms with plates. Preliminary boiling is not provided. Lenten oil is poured into the bowl, the "Hot" mode is selected. In his absence, "Baking" is suitable. In the preheated oil mushrooms are laid out for five minutes, after which they are supplemented with a piece of butter and potatoes. Pairs of large tubers will be enough for 300 grams of oil. For 10 minutes, mushrooms are fried together with potatoes (stir in the same way as you fry the potatoes on the stove). Finally, the dish is salted, a finely chopped onion is added, and after five minutes you can fry the fried sprinkled with herbs and serve.