Butter for the winter - 6 cooking recipes

Butterflies differ from other popular mushrooms in Russia, which people like to prepare for the winter in different ways. Their peculiarity is that there is a thin film on the cap, which is how they got their name. This film does not look very good in the blank. It is slimy and unpleasant to look at, although it is edible. Many people leave it so as not to bother with cleaning, since it is painstaking and long work. But if you want to have a perfect blank, it’s better to puff a little and remove the film from the caps.

To do this, the boletus needs to be soaked in cold water and left for some time. Then get down to business, armed with a thin and sharp knife. To prevent the skin on your hands from turning black, wear rubber gloves. Believe me, peeled boletus will be both tastier and more beautiful in any preservation.

What is the best way to prepare boletus for the winter? The pickled ones are considered the most delicious - they are plump, crispy, and good as an independent snack for strong drinks. They are usually marinated in the simplest marinade without adding special products - only vinegar, salt, pepper, bay leaf.

Such mushrooms are salted less frequently than, say, honey mushrooms. And they do this more often if the harvest of mushrooms is very large, and the bins are full of marinades from them. That is, if you are faced with a choice of which butter recipes to take for the winter, then it is better to stick to pickling.

Boletus goes very well in mushroom salads or caviar.

Drying butter is also practiced in cooking. To do this, they must be freed from the film on the cap. This is done in an oven or a special dryer. You can do it the old-fashioned way - hang it on a twine on the balcony.

Another way to prepare butter for the winter is to freeze it. Mushrooms need to be peeled, boiled in salted water, dried, packed in bags, sealed and stored in the freezer. You can put the mushrooms on a tray, freeze them, and then put them in bags.