Butter vegetables fried with potatoes - delicious recipes for preparing a hearty autumn dish. How to fry butter with potatoes in a pan Fried butter with onions and potatoes

Buttered by their own taste and nutritional value are one of the leaders among mushrooms. There are many recipes with these healthy mushrooms, they can be prepared separately or with other ingredients - meat, vegetables, herbs. And the combination of butter with potatoes has long become a classic and one of the most popular among mushroom lovers.

Even avid meat-eaters will not refuse to taste aromatic fried potatoes with ruddy mushrooms, because such a combination is very satisfying in itself, and a dish made of potatoes with mushrooms may well become not only a side dish, but also an independent dish. You don't need to be a professional cook to cook butter with potatoes.

Food preparation

The mushrooms get their name for their shiny, oily surface, which is not easily cleaned of dust, sand, dry foliage and twigs. To completely rid the oil of dirt, you need to remove the film from them, which can give an unpleasant aftertaste and sticks in the pan when frying.

Let's consider the preparation process in more detail:

• sort out mushrooms, get rid of wormy and rotten specimens, wash and dry;
• remove a thin film from the surface with a knife;
• rinse in a basin, changing the water several times;
• before preparing any dish, boil butter must be boiled so that all harmful substances go into the water;
• pour the mushrooms with cold water and bring to a boil, drain the water and cover with slightly salted water and a few drops lemon juice, in which the mushrooms will cook for 30 minutes.

What to cook

Butter and potatoes are not only fried in a pan, they can also be stewed in sour cream, baked in the oven, used for cooking with a multicooker and an airfryer. All recipes are simple and easy to use. Let's dwell on the most popular and delicious dishes of these two products.

Fried boletus with potatoes

It would seem that what could be easier fried potatoes? Indeed, this dish has gained such immense popularity not only for its taste, but also for its ease of preparation. But there are nuances everywhere.

You can fry potatoes with mushrooms in different pans or in one, in a creamy or vegetable oil, pork fat, without additional ingredients or with the addition of onions, garlic, carrots and other vegetables. Mushrooms are pre-boiled or immediately sent to the pan.

For cooking potatoes with butter by yourself simple recipe you will need the following ingredients:

• 0.5 kg of potatoes;
• 350 grams of butter;
• 1 onion;
• frying oil (butter, vegetable oil, or both in equal proportions);
• spices to taste.

Sequencing:

1. Prepare the mushrooms - rinse, dry well, remove the foil from the caps, rinse again and leave to dry completely.
2. Boil in salted water for 20-30 minutes, you can immediately start frying, but it is better to spend a little time, let all the harmful substances go into the water.
3. Cut the boiled and dried butter into medium-sized pieces; if the mushrooms are miniature, leave them whole, it’s tastier and more appetizing.
4. Heat oil in a frying pan and add mushrooms into it, fry until moisture evaporates.
5. Chop the onion, in half rings or cubes, and add to the butter, fry for another 5 minutes.
6. In a separate frying pan, fry the potatoes cut into oblong pieces until tender.
7. Combine potatoes with butter and heat for 3-4 minutes.

In a multicooker

You can fry butter oil not only in a pan, but also in a multicooker. First, pre-boiled and chopped mushrooms are fried in vegetable oil in the "Fry" mode, then onions with thinly sliced ​​potatoes are added and cooked for 12-15 minutes. You can also use the Bake mode.

You can also stew mushrooms with potatoes and sour cream in a multicooker using the appropriate mode.

In the oven

In the oven from potatoes and butter, they prepare amazing casseroles under a golden cheese crust, stewed mushroom dishes in pots, roast. All recipes are easy to prepare and do not require constant presence in the kitchen. Such dishes are suitable not only for a family feast, but also for a solemn serving on a festive table.

Potato and mushroom casserole

You will need:

• 1 kilogram of potatoes;
• 400 grams of butter;
• 1 onion;
• 100 ml sour cream;
• 50 ml cream;
• 30 grams butter;
• a quarter cup of grated Parmesan cheese (can be replaced with any hard cheese, such as Dutch cheese);
• spices.

Preparation:

1. Boil the potatoes until tender and puree with 20 grams of butter.
2. Peel the butter and boil for 20 minutes, drain the water, dry the mushrooms and fry in the remaining oil until golden brown.
3. Add a mixture of sour cream and cream to the mushrooms, mix and combine with mashed potatoes.
4. Put the resulting potato-mushroom mass into a mold, which was previously greased with oil, sprinkle with Parmesan.
5. Bake for 25 minutes until delicious crust, temperature 200 degrees.

Extinguishing

Another useful way cook potatoes with butter. They can be stewed on the stove or in the oven, in any case sour cream is added to the dish, and the mushrooms are pre-boiled and then fried silently.

The dishes are stewed in a frying pan under the lid, in the oven they are cooked in pots, also tightly covered with a lid. In addition, absolutely any vegetables, herbs, meat can be added to stews, tomato paste or sauce.

Butter, stewed in sour cream with potatoes

Ingredients:

• 600 grams of butter;
• 1 kilogram of potatoes;
• 2 onion heads;
• 200 grams of sour cream;
• 1 glass of cream;
• 1.5 tablespoons of flour;
• frying oil, spices.

Preparation:

1. Clean the oils from films, rinse and boil for 20 minutes.
2. Finely chop the onion, fry with mushrooms in oil until tender.
3. In a separate skillet, fry the potatoes until half cooked.
4. Send flour to the mushrooms and fry for 1 minute.
5. Combine mushrooms and potatoes, season with spices and pour over with a mixture of sour cream and cream.
6. Simmer over low heat until the sauce thickens.

Cooking secrets and tricks

Butters are very useful mushrooms, which, if properly prepared, will bring tremendous benefits to the body. But you need to know some rules for processing these forest dwellers:

• Butters have a very slippery cap, which is difficult to clean from sand and dust, so be sure to remove the skin from the cap. This is easier to do if the mushrooms are dry; pre-washed mushrooms must be air-dried and blotted with a paper towel.
• Mushrooms stain the skin dark, so gloves should be worn during processing or, after cleaning, the leather should be treated with lemon juice.
• Oils absorb harmful substances and toxins. Therefore, in no case should you collect them near highways, chemical plants and other environmentally "dirty" places, and before preparing any dishes, it is better to boil them in two waters. Drain the first water after boiling and cook the second time for 20-25 minutes.
• For dishes made from potatoes and butter, you do not need to use a large amount of spices, salt and pepper are enough; for dishes stewed in sour cream or cream, nutmeg is also used.
• So that the sliced ​​potatoes do not darken, while waiting for their turn, they are poured with cold water.
• In the process of frying potatoes, there are a lot of splashes of fat, so that this does not happen, the potato wedges must be thoroughly dried before being sent to hot oil, and a little salt must be poured into the oil itself, which will absorb excess moisture.

With the arrival of autumn, it is time to harvest the mushroom harvest, delighting with its abundance and diversity every mushroom picker hunting for an appetizing fruit. If the autumn season has delighted you with delicious prey in the form of a basket of butter, then do not miss the chance to cook a classic dish from them - boletus with potatoes.

Recipe for butter with potatoes

Ingredients:

• butter - 500 g;
• potatoes - 1 kg;
• onions - 2-3 pcs.;
• vegetable oil - for frying;
• salt, pepper - to taste.

Preparation

Before frying butter with potatoes, the mushrooms themselves should be peeled from the sticky skin on the cap and all kinds of dirt. After that, the mushrooms need to be washed to clean water and cut into pieces of medium thickness. Next, in a frying pan, you need to heat the vegetable oil and fry the mushroom pieces on it until golden brown, along with the rings onions... The main thing at this stage is to choose a pan large enough so that the mushrooms are not stewed in own juice, and fried in oil. After 15-20 minutes, when the mushrooms and onions acquire a golden hue, they can be removed from the heat.

Cut the peeled potatoes into cubes and also fry in hot vegetable oil. As soon as the tubers are almost fully cooked, mix them with the mushrooms. We leave the finished dish under the lid for a couple of minutes so that the potatoes are saturated with mushroom aromas, after which you can serve the dish to the table.

Butter with potatoes can be made in a slow cooker, for this, first fry the mushrooms in the "Fry" or "Bake" mode, then add the onions, potatoes and continue cooking for another 10-15 minutes in the same mode.

How to cook butter with potatoes in the oven?

From butter and you can prepare a hearty and appetizing dish - a potato-mushroom casserole under a cheese crust. The result is a quick and very easy-to-prepare dish.

Ingredients:

• potatoes - 1 kg;
• salt - 1 tsp;
• onions - 1 pc.;
• butter - 350 g;
• butter - 3 tbsp. spoons;
• sour cream - 1/2 tbsp.;
• cream - 1/4 tbsp.;
• black pepper - 1/4 tsp;
• grated parmesan - 1/4 tbsp

Preparation

Wash the potatoes and boil them, not forgetting to add salt water in the middle of cooking. puree by adding 2 tablespoons of oil. To taste, we supplement the mashed potatoes with salt and pepper, you can add a pinch of nutmeg.

In a frying pan, fry the peeled and chopped butter with pieces of onion until golden brown. Pour the mushrooms with a mixture of cream and sour cream, then add them to the puree. We spread the mashed potatoes with mushrooms in a greased form, sprinkle with grated cheese and bake in an oven preheated to 200 degrees for 20-25 minutes. Ready potatoes with mushrooms and butter should be covered with an appetizing golden brown crust.

Stewed boletus with potatoes in sour cream

Ingredients:

Preparation

We clean the butter, rinse thoroughly and cut. Heat vegetable oil in a frying pan and fry mushrooms and onions on it until cooked. In another pan, we also heat the oil and fry the potato pieces in it until half cooked. Add flour to a pan with mushrooms and fry everything for a minute. Season the mushrooms and half-cooked potatoes to taste with salt and pepper. Mix the potatoes with butter, and then pour in the cream and sour cream sauce. We simmer everything until the sour cream sauce thickens and the potatoes are fully cooked.

Serve stewed potatoes with mushrooms should be immediately after cooking, sprinkling ready meal greens.

The correct technology for frying butter with potatoes, in which the finished dish turns out to be not only tasty, but also guaranteed safe. It's all about the preliminary boiling of the mushrooms. Although this method takes longer to cook, the butter will be soft without bitterness, and the potatoes will be fragrant. Adding sour cream will balance the flavor perfectly, but you can skip this ingredient during the fast. You will have to spend about an hour and a half on everything.

How to choose mushrooms. Boletus with a cap with a diameter of 4-5 cm and yellow flesh are considered the best, but the caps themselves can be of different shades: from olive to brown. Slime appears on good mushrooms only in rainy weather.

Butterlets are radioactively dangerous mushrooms, so before cooking, they must be soaked in at least two waters.

Ingredients:

• potatoes - 500 grams;
• butter - 250-300 grams;
• onions - 1 piece (medium);
• vegetable oil - for frying;
• sour cream - 1 tablespoon (optional);
• garlic - 1-2 cloves (optional);
• chopped greens - 1 bunch (optional).

You do not need to add sour cream, then the dish will turn out to be lean.

Recipe for fried potatoes with butter

1. Prepare the boletus: remove the film from the mushrooms and rinse in running water to get rid of the remnants of earth, dirt and debris in the pores of the pulp. Pour the cleaned butter with slightly salted water and boil over medium heat after boiling for 20-25 minutes, periodically skimming off the foam. Throw the mushrooms in a colander, place in a new batch of boiling water (add a little salt), cook over low heat for another 30 minutes.

Attention! The film sticks to the pan and burns, giving a bitter taste and harshness, so it is imperative to clean the caps before washing the mushrooms, when there is no mucus.

2. Cut the boiled butter into pieces (small ones can be left whole), then fry in a pan with vegetable oil until the liquid completely evaporates and a light golden color appears on the pulp.

3. Add chopped onion, chopped garlic cloves (optional), sour cream (optional) and some vegetable oil (if required) to the pan. Fry for 5 minutes, stirring occasionally, until the sour cream melts and the onion becomes transparent.

4. Peel the potatoes, wash, cut into strips. Fry in another skillet in vegetable oil until tender (golden brown and soft inside).

5. Add fried potatoes to butter and onion. Add salt, black pepper and other spices to taste. Mix. Fry over low heat for 3-5 minutes so that the potatoes absorb the mushroom flavor.

6. Put the finished boletus with potatoes on portioned plates and serve hot. Sprinkle the dish with chopped herbs.

The most famous mushrooms of the autumn "quiet hunting" season are boletus. These mushrooms are very common, and there is no mushroom picker, even a beginner, who would not bring home several handfuls of these mushrooms from a trip to the pine forest. Freshly picked mushrooms can be used to make many delicious and nutritious dishes to satisfy any gourmet. And how to cook boletus with potatoes for home kitchen, every housewife knows.

General cooking rules

Among the mushrooms boletus occupies one of the first places in nutritional value... With skillful preparation, they approach with their taste properties to porcini mushrooms. They are stored in large quantities for the winter, salted, dried, pickled. But fried potatoes with butter is a special a traditional dish, without which the autumn feasts of the forest regions of the country cannot do.

Whatever dish is made from butter, there are general rules for processing these mushrooms before cooking. First, they should be peeled and rinsed with running water, especially if they were collected on sandy soils. Cleaning is best done with gloves., this will make it easier to wash your hands from the sticky film covering the skin of the caps. If the peeled mushrooms are not going to be immediately sent to the kitchen, then they can be frozen in the freezer of the refrigerator, first washing well.

How to make salted mushroom salad: simple recipes

Peeled mushrooms need to be soaked in cold water and, slightly salted, leave for several hours in a dark place. Then rinse several times and start cooking. More than quick way soaking - boil them twice in salted water for 20 or 10 minutes, drain the moisture through a colander, after which the butter will be ready for use.

Popular simple recipes

It is best to take medium-sized mushrooms for frying with a cap diameter of 4-5 centimeters. The color of the flesh should be yellowish, but the color shade of the skin does not matter.

Potatoes with butter and vegetables

Fried butter with potatoes is a very tasty dish. But if you add fresh vegetables to it, the experience will be unforgettable. The mixed aroma of vegetables and mushrooms complements and enhances the taste sensation of fried potatoes... In addition, the preparation of this dish does not take much time.

To prepare fried butter with vegetables and potatoes, you need the following ingredients:

First you need to wash the peeled carrots and potatoes well, grate the carrots, cut the potatoes into cubes. Finely chop the green onion feathers washed in cold water. Peel the tomato. To do this, you need to make an incision on the fruit on top, and pour cold water over it, which will greatly facilitate cleaning. Boil or soak the peeled mushrooms. Young oil hats do not need to be cleaned.

Recipe for Korean-style oyster mushroom salad with carrots

Heat a frying pan, add oil, add potatoes and fry for five minutes.

Add carrots with mushrooms to the potatoes and fry for 15 minutes, stirring constantly. Add the chopped tomato and green onions, season with salt and pepper to taste and, covered with a lid, continue to fry for five minutes. The dish is ready to serve.

Fried mushrooms in sour cream

Fried butter with potatoes seasoned with sour cream - a recipe for such a dish can be found in every cookbook. To do this, you need to prepare products:

Sorted and peeled mushrooms are washed and boiled for at least 20 minutes in slightly salted water. Within an hour, pouring them into a colander, decant the liquid. Cut the onion into half rings, fry in a pan until golden brown, add butter and fry over medium heat until half cooked. Then potatoes cut into thin cubes are placed there, and, stirring the whole mixture, fry until tender.

Add sour cream, spices, salt, and, covered with a lid, stew for several minutes. If you wish, you can sprinkle the ready-made potatoes with herbs.

Cooking in a multicooker

Ingredients for butter with potatoes in a slow cooker:

How long does it take to fry oyster mushrooms in a pan with onions

The mushrooms are peeled from the skin on the caps. They wash well, dry and cut into slices. Set the multicooker to the baking mode, and, heating vegetable oil in a bowl, place mushrooms there.

Butter, stirring constantly, fry until golden brown and add potatoes cut into small cubes there. Frying is continued for another ten minutes, then the onion, cut into half rings, is poured into it. After five minutes, herbs, salt are added to the bowl, the mixture is fried for a few more minutes, and the dish is ready.

Potatoes with butter in a pot

Cooking products:

If you yourself collected or bought a whole bucket of butter, then consider yourself very lucky. In cooking, these mushrooms are considered one of the best. They can be prepared in any way, pickled, dried and salted. But the most delicious boletus is fried with potatoes.

A simple recipe for fried butter with potatoes

How to fry tasty and fast butter with potatoes? This requires a simple recipe. Take:

• mushrooms 500 g;
• potatoes 1 kg;
• onion a couple of heads;
• for frying vegetable oil;
• to taste of salt and pepper.

Thoroughly clean fresh mushrooms, or rather their caps, from sticky skins and small debris. Rinse, cut large into medium pieces, medium into half.

Peel the onion, chop it into small or large pieces (as you like).

Heat oil in a frying pan and fry butter and onion in it until golden brown (about 10-15 minutes).

At the same time, peel the potatoes and cut them into thick cubes.

Remove the fried butter and onion from the pan, and put the potatoes there.

When the potatoes are almost there, return the mushrooms and onions. Stir well and simmer until tender for a few more minutes.

Do not forget that the mushrooms need to be salted at the very beginning, and the potatoes at the end. Add pepper to taste before simmering.

You can serve boletus with potatoes directly in a frying pan.

Roast with potatoes in pots

A very interesting taste is obtained from fried potatoes with butter, if you cook them according to the following recipe. The dish itself is called a roast of butter and the following ingredients are needed for it:

• butter 250 g;
• potatoes 10 pcs.;
• onions 2 pcs.;
• sour cream 2 s.t .;
• butter for frying;
• some salt.

Wash and process the mushrooms, cut if necessary. Peel the potatoes and onions, cut the first into large cubes, the second into half rings.

After the preparatory work, you can cook fried potatoes and butter. Melt a generous piece of butter in a skillet and fry the butter for about 10 minutes. Do not forget to add salt at the beginning of cooking. Add the onion a little later. After another 10 minutes, add sour cream. When the sauce is sufficiently melted, move on to the next step.

Put half the potatoes in clay pots, on top mushroom sauce with sour cream and potatoes again. Cover with lids. Now the dish needs to be cooked in the oven for another 30–35 minutes.

Fried butter dinner with sour cream and potatoes

To cook an amazing dinner, a recipe will come in handy, which will tell you how tasty and satisfying to cook potatoes with butter. Required products:

• 1 kg of potatoes;
• about 600 g of oil;
• one large onion;
• one large carrot;
• sour cream 200 ml;
• frying oil;
• spices to taste.

Peel the potatoes, wash them, cut them into pieces, fill them with boiling water, salt and cook until tender.

While the potatoes are boiling, fry the mushrooms, not forgetting to salt and season at the very beginning. They can be pre-boiled, or they can be fried fresh. It all depends on personal preferences and the time allotted for cooking.

At the same time, we clean and cut the carrots and onions into strips - half rings. Add to mushrooms.

When both butter and vegetables turn golden, add all the sour cream provided for in the recipe. We continue to cook butter with sour cream under the lid for another 10 minutes.

When the potatoes are cooked and the mushrooms come in sour cream sauce, we invite everyone to the table.

Oven fried butter vegetables with mashed potatoes

An unusual recipe suggests cooking fried butter with mashed potatoes in the oven. In fact, this dish is a potato-mushroom casserole with an appetizing cheese crust. And you need to start cooking it with mashed potatoes. But first you need to get the following products:

• about a kilo of potatoes;
• 350 fresh mushrooms;
• the onion is larger;
• ½ tbsp. sour cream;
• ¼ Art. cream;
• spices and seasonings are determined by taste;
• a lot of grated cheese.

Cooking the usual mashed potatoes... We fill it with butter.

After careful preparation, fry fresh mushrooms with onions in vegetable oil. As soon as they reach full readiness, add sour cream and cream. Salt and season.

You can mix the mushrooms and mashed potatoes right away, or you can lay out the casserole in layers. Most importantly, sprinkle generously with grated cheese on top.

The dish is baked rather quickly. Since all the ingredients are already completely ready, you just have to wait until a beautiful crust appears (10-15 minutes).

Stew of potatoes and fried butter

By the way, if you have left fried mushrooms then following original recipe you can cook an amazing dish. You will need basic products:

• a kilo of potatoes;
• a pair of onions;
• about 200-300 g of already fried butter;
• 1 tbsp flour;
• 150 g sour cream;
• 2 tbsp tomato paste;
• spices to taste.

Peel the potatoes, use coarse bars and fry in vegetable oil until half cooked. Transfer to a large saucepan.

Peel the onion, cut into half rings, fry until caramel color in the same oil.

Add a spoonful of flour, stir quickly so that no lumps form.

We spread the tomato, pour in a little water. Simmer for 5-7 minutes under the lid. Add sour cream, turn it off after three minutes.

Now we will cook everything together. Put the fried mushrooms in a pot with potatoes and pour out the sour cream - tomato sauce.

We put on medium gas, which we reduce after boiling. If there is little liquid in the saucepan, you can add a little boiled water or broth.

Simmer for 30-40 minutes over low heat.

Improvisation on the theme of fried butter and potatoes

On the day off, you can organize an impromptu holiday and serve potatoes prepared according to any recipe and separately fried with butter onions.

Actually, the potatoes at your discretion can be fried, boiled in pieces, mashed or baked from them. But you will have to tinker with the boletus. As usual, before cooking, the mushrooms must be well processed and washed in running water. If they are small, then we will fry them whole, if they are large, then it is worth cutting them.

Now you need to fill the oil cans with cold water and bring to a boil. Boil, drain the water through a colander and pour fresh. Boil again and cook over low heat for about half an hour.

Preheat a frying pan and fry boiled mushrooms with onions in it. If you also fried potatoes, then you need to mix it with mushrooms and simmer for a couple of minutes so that it is saturated with the mushroom spirit.

That's all. The main thing is to organize the serving of the dish beautifully. For example, sprinkle fried boletus with fresh herbs, serve separately sour cream or tomato sauce, etc.

A quick recipe in a slow cooker

By the way, boletus fried with potatoes can be cooked even in a slow cooker. And this recipe breaks all records in terms of cooking speed and effort expended. All you need to do is fry the processed mushrooms in the "Fry" or "Bake" mode. Throw in chopped onions and potato wedges. Season with salt, add pepper and cook in the same rhythm for another 10-15 minutes.

As you can see, cook delicious food with butter and potatoes is not difficult. The main thing is to use wild imagination, a variety of cooking methods and do not forget about the measure and compatibility of products.