Mushrooms oil: description and recipes

All of us not only heard about butter mushrooms, but also ate them: in soups, fried, stewed and pickled. They grow in forest plantations, pine forests, bogs. Unpretentious, can be grown even artificially. Are family fungi. It is worth finding one, immediately cut a whole bucket. Hats - from brown to yellow, with tubular pores. Appear after the rains, after which usually followed by warm nights. Let's take a closer look at the butter mushrooms, a description of which can be found in many books.

Acquaintance with oil masks

Our fungus belongs to the family Boletovye, from the genus tubular. It has its name because of the oily, slippery cap on which it is recognized. Under it there are always blankets that form a ring. This fungus - traditional in our area, has more than forty representatives. But it can not be said that it grows only in Russia. It can be found both in Australia and in Africa, in places with a more or less moderate climate. In our places is well-known oil buttercup, autumn or ordinary, having a hemispherical hat and in its center - a small tubercle. The skin from the pulp is easily separated. Flesh - soft, juicy, often has a yellowish color. The leg is cylindrical, with a diameter of three centimeters and a height of 11, in the lower part - darker. We have studied the butter mushrooms a little, the description of which can be continued for a long time, and enough. Just remember that fruiting starts in July and ends in October. And do not collect inedible, which differ in color change at the break, red spongy layer and darker hat.

What is prepared from oil?

To prepare the semi-finished product for further processing, we need the mushrooms, butter or vegetable oil, water and salt. Before cooking, they must be cleaned from oily skins on hats. That it was easier, it is possible to dry a little, having scattered on baking plates and having exposed on couple of hours under the sun. Cleaning should be dry. Boil the water and add salt to it. Cut mushrooms into pieces put in boiling water. Boil for five to ten minutes, filter, and you can eat. There will be no special taste, therefore such mushrooms are more likely a semi-finished product. They can immediately fry in butter, pepper a little and serve on the table. It will be much more delicious. So, if you had butter mushrooms, how to cook them - it's easy to sort out.

Frozen oil

In the event that you want to leave the workpiece for a long time, freeze it. Fry ten minutes of boiled mushrooms in a skillet in sunflower oil, cool them and spread them over the containers that are available. For example, you can use plastic cans for mayonnaise. Then freeze them in the freezer and leave them there for safekeeping. Keep in this form can be up to a year. When using animal fats for frying, the shelf life is significantly reduced - up to one month. Imagine what a pleasure to get in the winter, cooked fried potatoes with mushrooms.

Marinue oilya: preparatory stage and ingredients

The most difficult thing in this recipe is the process of removing the film from the hats, otherwise there will be bitterness, which will spoil the taste of pickled mushrooms. We take mushrooms oil, the description of the cleaning process is as follows: scald is not necessary, enough to gently pull the edge of the knife and pull on yourself. The further course of marinating is similar to how it is done with white mushrooms, champignons or honey-mushrooms. The taste will remind the taste of white mushrooms and blubber, they are also slightly slippery and dense. Buy butter mushrooms, how to cook, we will tell. Necessary ingredients: two kilograms of mushrooms, 0.5 liters of water for marinade, two tablespoons of salt, one tablespoon of sugar, 4-5 peas of black pepper, 2-3 buds of cloves, 3-4 cloves of garlic, and a half tablespoons of 9% Vinegar and, if desired, special seasoning. Now we will prepare a pickled mushroom oil can, photo and description of the process will help us in this.

Recipe for pickled oil

We will wash them after cleansing of leaves and earth, before - it is not necessary. So it will be more correct and the result will be better. We begin to prepare a mushroom oiler, the recipe is as follows:

1. Peeled and well rinsed oily meat is boiled in acidified vinegar or citric acid, salted water. There should be a lot of water.
2. After 15 minutes, when they begin to settle to the bottom, remove the pan from the fire and throw it back in the colander.
3. We transfer mushrooms to sterilized and dry jars, we add garlic cloves, cut into pieces.
4. We prepare the marinade: boil the water with sand sugar, salt, cloves and pepper for three minutes.
5. Remove from the plate, add the vinegar and let it cool.
6. Fill the oil, and do it so that there is no free space between the mushrooms, and they were completely filled.
7. We close the cans with capron lids and send it to the refrigerator for storage.

For conservation to be safer, collect the mushrooms themselves, description is given to you. Council of gourmets - marinate the hats and legs in different cans, separately from each other.