Oil mushrooms are mushrooms that grow, as a rule, in coniferous forests and prefer sunny and well-warmed places. When cooking these mushrooms, some of their features must be taken into account.
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You will need
- - butter;
- - water;
- - bulb onions;
- - vegetable oil;
- - salt.
Instruction manual
1
Butterflies are very often wormy, so you need to pay attention to this when collecting them first. Do not take overgrown mushrooms. Better give preference to medium-sized oils, strong and clean.
2
Peel the mushrooms thoroughly. Give the oil treatment special importance, as their hat is covered with a sticky film to which dirt and dry leaves adhere very well. In addition, the caps are oily and on the underside have a film that must be removed. If it is not removed and the mushrooms are cooked with it, the oils will have a bitter aftertaste, and the film itself will become hard. While cleaning these mushrooms, periodically rinse the knife in cold water.
3
After cleaning the mushrooms, rinse them thoroughly. To do this, put them in a colander and put under running water. Stir occasionally. Due to this, the remnants of small debris and mucus will be removed from the mushrooms.
4
Cut the butter into small pieces (plates or cubes) with a sharp knife. The smaller the pieces, the easier the fungi will be absorbed by the body. Put in a pan, fill with cold water and put on a slow fire. Once the water boils, boil them for another 15-20 minutes. Remove the froth that forms during cooking while using a spoon or slotted spoon. Remove the mushrooms from the heat, discard in a colander and rinse with cold water. Leave it to drain completely. After that, you can start cooking dishes from these mushrooms.
5
Heat a little vegetable oil in a pan and fry the finely chopped onions and grated carrots in it in a pan until golden brown. Put boiled butter on the onion and fry until excess moisture is removed from them. Salt, pepper and mix. Leave under the lid for 10-15 minutes. Serve the fried butter to the table hot with sour cream, fried potatoes or fried meat.