The most famous mushrooms of the autumn “silent 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. From freshly picked mushrooms you can make many delicious and nutritious dishes that can satisfy any gourmet. And every housewife knows how to cook butter with potatoes in the home kitchen.

General cooking rules

Among the mushrooms boletus occupies one of the first places in terms of nutritional value. When skillfully prepared, their taste properties approach those of porcini mushrooms. They are stored in large quantities for the winter, salted, dried, and pickled. But fried potatoes with butter is a special traditional dish, without which autumn feasts in the forest areas of the country are indispensable.

No matter what type of butter mushroom is used in the dish, there are general rules for processing these mushrooms before cooking. First, they should be peeled and washed 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 of the sticky film covering the skin of the caps. If the peeled mushrooms are not intended to be immediately sent to the kitchen, then they can be frozen in the freezer of the refrigerator, first washing them well.

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Cleaned mushrooms should be soaked in cold water and, after adding a little salt, left for several hours in a dark place. Then rinse several times and start cooking. You can use a faster method of 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

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

Potatoes with butter and vegetables

Butter fried 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, preparing this dish does not take much time.

To prepare fried butter with vegetables and potatoes, the following ingredients are required:

First you need to wash the peeled carrots and potatoes well, grate the carrots, cut the potatoes into cubes. Finely chop the green onions washed in cold water. Peel the tomato. To do this, you need to make an incision on the top of the fruit and pour cold water over it, which will make cleaning very easy. Boil or soak the peeled mushrooms. The caps of young butterflies do not need to be cleaned.

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

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

Mushrooms fried in sour cream

Fried boletus with potatoes seasoned with sour cream - the recipe for such a dish is in every cookbook. To do this you need to prepare the following products:

The sorted and peeled mushrooms are washed and boiled for at least 20 minutes in slightly salted water. Within an hour, pour them into a colander and drain the liquid. Cut the onion into half rings, fry in a frying 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, covering with a lid, simmer for several minutes. If desired, the finished potatoes can be sprinkled with herbs.

Cooking in a slow cooker

Ingredients for butter with potatoes in a slow cooker:

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Mushrooms are peeled from the skin on their caps. Wash well, dry and cut into slices. Set the multicooker to baking mode, and after heating the vegetable oil in the bowl, place the mushrooms there.

Stirring constantly, fry the butter until golden brown and add potatoes cut into small cubes. The frying is continued for another ten minutes, then the onion, cut into half rings, is poured into it. After five minutes, herbs and 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:

As soon as people in Rus' learned what potatoes were, they began to cook mushrooms with this particular vegetable. Butter and potatoes can be cooked in a frying pan, in the oven, in a Russian stove, or in a slow cooker. Classic recipes and modern devices do not contradict each other at all. Which cooking method you choose depends on your taste.

Since boletus mushrooms have the same nutritional and energy value as porcini mushrooms, they are prepared in large quantities for the winter. However, these mushrooms fried with potatoes are a special Russian dish. With their smell and incredible taste, boletus can tempt even the most harmful gourmets. They go perfectly with potatoes, emphasizing all their structural tenderness. A fried onion adds special spicy flavor notes to the delicacy.

There are many recipes for making butter, fried with potatoes, and each is interesting in its own way. Today we offer for your reference several options for how to cook boletus mushrooms fried with potatoes.

It is very important to remember that during initial processing, you need to remove the oily sticky skin from the butternut squash, which collects forest debris: pine needles, leaves, sand, twigs and blades of grass. After this, the mushrooms must be washed in running water, cut into pieces and boiled. It is recommended to cook boletus in salted water (50 g of salt per 1 kg of boletus), with the addition of a small amount of vinegar or citric acid. Cooking time does not exceed 20-25 minutes. Next, you need to rinse the mushrooms using a colander, drain the water, and feel free to proceed with further processes.

Recipe for butter, fried with potatoes in a frying pan

This recipe for fried butter with potatoes is the most delicious dish that can conquer with its versatility and simplicity.

• boletus – 500 g;
• potatoes – 500 g;
• onions – 3 pcs.;
• vegetable oil – 100 g;
• salt;
• ground black pepper – ? tsp;
• green onions – 1 bunch.

Place the pre-cooked butter on hot sunflower oil and fry until the liquid evaporates.

Cut the onion into thin rings, add to the mushrooms and fry together for 5-7 minutes.

Cut the peeled and washed potatoes into thin slices and fry in vegetable oil in another frying pan.

Combine potatoes and onions with mushrooms, add salt to taste, sprinkle with ground pepper, stir and fry over low heat for 5 minutes.

Place on plates, sprinkle with chopped green onions and serve.

Fried boletus with potatoes and garlic

This recipe for fried butter mushrooms with potatoes is a little different from the first one, and the taste of the dish is a little different.

• boletus – 300 g;
• potatoes – 500 g;
• onion – 2 heads;
• garlic cloves – 7 pcs.;
• vegetable oil (butter) – for frying;
• salt;
• ground black pepper;
• dill greens.

Cut the boiled boletus into pieces, combine with chopped onion and place in a frying pan heated with oil.

Cut the potatoes into thin slices and fry in oil in a separate frying pan until golden brown.

Mix vegetables and mushrooms, add salt, pepper, chopped garlic into small pieces, mix well and fry covered for 5-7 minutes.

Sprinkle the finished fried potatoes with boletus mushrooms with chopped green dill and serve.

Butter fried in a frying pan with potatoes and onions

We offer step by step recipe with a photo of fried boletus with potatoes - a dish without fancy details, but accessible and loved by everyone.

• boletus mushrooms – 500 g;
• potatoes – 800 g;
• onions – 3 pcs.;
• sour cream – 200 g;
• cream – 1 tbsp. l.;
• flour – 1.5 tbsp. l.;
• sunflower oil – 100 g;
• salt;
• ground red pepper – 1/3 tsp;
• seasoning for mushrooms - to taste.

Cook fried potatoes with butter in a frying pan and then distribute among portioned plates. You will be surprised how tasty and aromatic the dish turns out.

Combine boiled and chopped mushrooms with onion rings, place in a frying pan with vegetable oil and fry until the mushrooms acquire a golden crust.

In another frying pan, fry the sliced ​​potatoes until fully cooked.

Add flour to the butter and fry for 2 minutes.

Pepper the mushrooms, add salt, add seasoning for mushrooms, mix.

Combine everything in one pan, add cream and sour cream, stir.

Cover with a lid and simmer over low heat for 15 minutes.

Open the lid, remove from the stove and let stand for 5 minutes until the steam subsides.

Serve the boletus with potatoes and sour cream hot. This dish is perfect for the dinner table, as no one can argue about its satiety.

Cooking butter, fried with potatoes and bell peppers

The next option for preparing butter, fried with potatoes, will appeal to all lovers of mushrooms and vegetables.

• boiled butter - 500 g;
• potatoes – 500 g;
• red bell pepper – 4 pcs.;
• onions – 4 pcs.;
• vegetable oil – 100 g;
• garlic cloves – 4 pcs.;
• cream – 2 tbsp. l.;
• Provençal herbs - a pinch;
• salt;
• ground red and black pepper - according to? tsp;
• green basil.

Chop the mushrooms and fry in oil for 15 minutes.

Add onion heads cut into half rings and slices of garlic cloves.

Stir and let cook over low heat for 10 minutes.

Remove seeds from bell peppers and cut into noodles, add to mushrooms and fry for 5 minutes.

Cut the peeled potatoes into slices and fry until tender in a separate frying pan.

Combine all ingredients, salt, add Provençal herbs, a mixture of ground peppers, cream and mix well.

Cover with a lid and fry for 15 minutes over low heat.

Remove the fried boletus with onions and potatoes from the stove, let it brew for 5 minutes, distribute on plates, garnish with basil and serve.

Recipe for butter with potatoes, fried in a slow cooker

The recipe for butter with potatoes, fried in a slow cooker, will save your time and effort.

• potatoes – 400 g;
• boletus – 400 g;
• onions – 2 pcs.;
• olive oil – 3 tbsp. l.;
• butter – 1 tbsp. l.;
• salt;
• ground black pepper - ? tsp;
• parsley - 1 bunch.

Heat the olive oil in the multicooker bowl and set the “Fry” mode.

Add boiled butter and fry until golden brown.

Add thinly sliced ​​potatoes to the mushrooms and fry for 15 minutes, stirring.

Pour the onion heads cut into half rings into the multicooker bowl and fry for another 10 minutes.

Add ground pepper, salt, add butter and chopped herbs, stir and fry for 5 minutes.

As you can see, cooking butternuts fried with potatoes in a slow cooker is very easy.

How to cook boletus fried with potatoes in a frying pan

Recipe fried potatoes with butter in a frying pan will help every housewife to cook quickly and effortlessly delicious dish for your household.

• boletus – 500 g;
• potatoes – 10 pcs.;
• onion – 5 heads;
• garlic cloves – 5 pcs.;
• vegetable oil – 100 g;
• salt;
• black peppercorns – 5 pcs.;
• mixture of ground peppers - ? tsp;
• sour cream – 3 tbsp. l.;
• dry mustard – 1 tsp;
• oregano – ? tsp
• walnut kernels – 100 g.

We invite you to watch a video of cooking butter, fried with potatoes in a frying pan:

Cut the boiled butter, combine with diced onion and fry for 15 minutes.

Fry the potatoes cut into strips separately and combine with mushrooms. Add salt, add crushed nut kernels, dry mustard, oregano, peppercorns and ground pepper, as well as grated garlic.

Stir, pour in sour cream, cover and simmer for 15 minutes.

During the season, we love to pamper ourselves with the gifts of nature. The most delicious of all are boletus fried with potatoes, sour cream or onions, sprinkled with herbs, and aromatic.

In terms of nutritional value, boletus mushrooms are on the same level as porcini mushrooms; they are not only tasty, but also very healthy; it’s not for nothing that we have large quantities of them for the winter. But boletus fried with potatoes is a special, traditionally autumn Russian dish. The smell of fried mushrooms tempts anyone, everyone has many recipes for such a dish in their kitchen, today I’m sharing mine.

How to fry boletus with potatoes

Fried boletus with potatoes, recipe No. 1

For it, take the following products:

• Half a kilo of potatoes
• Three hundred grams of freshly picked butter
• One onion
• Sunflower oil
• Salt and black pepper to your taste

How to cook boletus with potatoes:

Some people boil the mushrooms first, of course you can do it that way, while others fry them right away, everyone has their own preferences. But first, we clean them dry from the caps, because once they get wet, the cleaning job becomes more complicated, they are very slippery. We wash the mushrooms well and let them drain; it is advisable for them to dry.

We cut the butter into pieces; if they are small, then leaving them whole will be even more beautiful. Throw them into a frying pan with already heated oil and fry until all the moisture comes out of them. Cut the onion into small half rings and also add to the mushrooms, fry for about five minutes.

Cut the potatoes into thin slices and fry in a separate frying pan in a large amount of oil. Then we combine it with mushrooms, and you can sprinkle fresh herbs on top.

Fried potatoes with boletus mushrooms, recipe No. 2

For the recipe we will need:

• Kilo of potatoes
• Half a kilo of butter
• A couple of onions
• Salt and pepper to your taste
• Two cloves of garlic
• Vegetable oil

How to fry:

As always, we start with the mushrooms, clean them and wash them with running water. For this recipe I boil them. I fill it with water in a convenient container, add a little salt and cook for fifteen minutes.

Boiled buttermilks must be well drained so that you don’t end up with a mess in the pan. I cut the mushrooms into pieces, if they are very large, and add them to the frying pan along with the chopped onions.

While the mushrooms are frying, you need to prepare the potatoes, cut them into cubes and when the mushrooms turn golden, add them. Mix everything and fry, at the end I salt and pepper the dish, add small pieces of garlic and simmer under the lid for about five minutes.

Fried butter with potatoes in sour cream, recipe No. 3

We will need:

• A kilo of potatoes
• 0.6 kg fresh butter
• Two spoons of sour cream
• Two medium onions
• Vegetable oil
• Potato spices and salt to taste

How we will cook:

We sort and clean the butter, be sure to wash it and boil it for twenty minutes in lightly salted water. Place the mushrooms in a colander and leave for an hour to remove the liquid thoroughly.

In the meantime, let's cut the onion into half rings and fry it; as soon as it becomes golden, add the butter into the frying pan, turn the heat above medium so that everything fries quickly. As soon as the boletus is fried, add thin potato slices and mix, also lightly fry.

Now add sour cream, add spices, salt and simmer for about five minutes under a closed lid. At the end you can also sprinkle with herbs, but this is not for everyone.

Fried butter with potatoes and sour cream, recipe No. 4

To complete the recipe we will need:

• Half a kilo of potatoes
• Half a kilo of butter
• Large onion
• Big carrot
• Glass of sour cream
• Vegetable oil
• Salt and spices to taste

How we will cook:

First, we sort out the butter, clean and wash it; you don’t have to boil it for this recipe. We clean all the vegetables, thinly chop the onion, three carrots, and chop the potatoes into strips, like fries.

First, fry the boletus with onions, then add carrots to them, and in another frying pan fry the potatoes so that they have a crust. We combine everything, pour sour cream, add spices and add salt and simmer for about seven minutes.

To taste this dish, you can add finely chopped garlic or fresh herbs at the end, or you can do both.

Butter fried with potatoes in a slow cooker, recipe No. 5

What you and I will need:

• Half a kilo of potatoes
• Three hundred grams of fresh butter
• Medium sized onion
• Tablespoon butter
• Two tablespoons of vegetable oil
• Spices and salt to your taste
• A small bunch of greenery

How we will cook:

We clean our mushrooms of skin and forest debris, wash and dry them; there will be no need for excess moisture in the dish. Less often in slices. Heat the vegetable oil in a bowl in the frying or baking mode, pour the butter into it.

Stirring, bring them until golden brown, then immediately add the potatoes, which need to be cut into thin, even cubes, fry for ten minutes and add onion half rings.

After five minutes, pour in the greens and salt the dish, fry for another five minutes.

Fried butter with potatoes in a pot

For the recipe you need to take:

• A kilo of potatoes
• Half a kilo of butter
• Half a kilo of chicken fillet
• 150 grams of lard
• Two bulbs
• Two tablespoons butter
• Two teaspoons of salt
• A teaspoon of pepper

How to cook:

Cut the lard into thin slices and fry in a frying pan. When the fat from the lard is rendered and it becomes golden, add the diced onion and fry until it becomes transparent.

We clean the butternuts, rinse and squeeze out excess water, cut into pieces. Place them on the onion, add butter and fry for about seven minutes.

Wash and dry the chicken fillet, cut into cubes and place in a frying pan, frying everything together for another seven minutes.

Peel and cut the potatoes into cubes, place them in a layer in pots, put the contents from the frying pan on top, pour a little boiling water, cover with lids and put the pots in the oven for an hour. The dish turns out very fragrant.

With the onset of autumn, boletus fried with potatoes becomes an extremely popular dish. Mushrooms can be used in a variety of variations, for example, fresh, boiled or pickled. Garlic and all kinds of spices can add a piquant flavor.

How to fry buttermilk with potatoes?

Housewives who want to make potatoes with butter are advised to consider the following points:

1. It is important. It consists of removing the skin from the caps, which is believed to add bitterness. In this case, the processing is carried out in a dry form, since it is much more difficult to work with wet mushrooms.
2. Cooks who want to heat the mushrooms further can boil them. But you can do without this process.
3. Butter and potatoes are fried separately and then combined. For frying, you can use vegetable oil or sour cream.

Fried potatoes with fresh butter

During the mushroom season, cooking butter with potatoes is extremely common. Fresh mushrooms need to be cleared of forest debris. At the same time, they are washed after the skin has been removed from the caps. In the case when fresh boletus mushrooms are collected, they can be left without washing, but this issue is left to the consideration of the housewife.

Ingredients:

• potatoes – 10 pcs.;
• boletus – 500 g;
• onion – 1 pc.;
• garlic – 2 cloves;
• vegetable oil, salt.

Preparation

1. Fry the butter until the liquid evaporates. At the end add the onion.
2. Fry the potatoes, cut into strips, separately, adding garlic.
3. Combine the ingredients and continue frying. fried in a frying pan will be ready in 5 minutes.

Butter fried with onions and potatoes

One of the most common cooking methods is to make fried potatoes with butter and onions. The recipe is justifiably popular due to its simplicity. If desired, you can use other types of mushrooms. For example, these could be chanterelles, porcini mushrooms, honey mushrooms. This combination adds extra flavor to the dish.

Ingredients:

• potatoes – 1 kg;
• boletus – 500 g;
• onions – 2 pcs.;
• vegetable oil, salt, pepper.

Preparation

1. Chop the mushrooms and onions, add salt and fry together for about 15 minutes.
2. Fry the potatoes separately until tender, add salt and pepper at the end.
3. Combine products. simmer with potatoes for several minutes.

Butter fried with potatoes and sour cream

The dish can be given incredible tenderness if you make butter with potatoes in sour cream. This additional component can become a very organic component of the dish. You can also use other types of vegetables such as carrots and onions. The latter can be traditional onion or red.

Ingredients:

• potatoes – 1 kg;
• boletus – 600 g;
• carrots and onions – 1 pc.;
• sour cream – 200 ml;

Preparation

1. Chop the mushrooms, add salt and fry.
2. Make a fry of onions and carrots, add it to the mushrooms and simmer until done along with sour cream.
3. Fry the potatoes separately. Combine all products.

Potatoes with pickled butter

Such a popular dish as potatoes with butter mushrooms fried in a frying pan can be prepared not only during the mushroom season, but also in the winter if you use a pickled product. You can purchase it in a store or pre-canner it yourself, any option will do.

Ingredients:

• potatoes – 600 g;
• pickled mushrooms – 0.5 cans;
• onion – 1 pc.;
• vegetable oil, salt, herbs.

Preparation

1. In different frying pans, fry mushrooms with onions and potatoes separately.
2. Connect all components. Bring butter, fried with potatoes, until cooked and sprinkle with herbs.

Fried potatoes with boiled butter

Another popular way to deliciously fry buttermilk with potatoes is to use pre-boiled mushrooms. This process will provide them with additional heat treatment, so housewives can be confident in the quality of this component. The rest of the cooking is no different from classic.

Ingredients:

• potatoes – 6 pcs.;
• boletus – 400 g;
• onion – 0.5 pcs.;
• garlic – 2 cloves;
• sour cream – 2 tbsp. l.;
• vegetable oil, salt.

Preparation

1. Bring water to a boil, add salt, add mushrooms and cook for 20 minutes.
2. Chop onion and garlic and fry. Add the chopped mushrooms and continue frying. At the end, add sour cream and mix.
3. Fry the potatoes separately until half cooked, combine all the ingredients and continue frying.
4. Butter, fried with potatoes, will be ready in 15 minutes.

Fried potatoes with frozen butter

Another great way to use stock made for the winter is to prepare frozen buttermilk with potatoes. The dish is extremely simple to prepare and the process will take no more than an hour in total. All kinds of vegetables, which can be taken either fresh or canned, are perfect as a side dish.

Ingredients:

• potatoes – 5 pcs.;
• frozen boletus – 200 g;
• onions – 3 pcs.;
• vegetable oil, salt, spices.

Preparation

1. Pre-defrost the mushrooms, wash and dry them, cut them. Fry them together with the onion for about 15 minutes.
2. Separately, fry the potatoes.
3. Simmer the butter, fried with potatoes, for another 5 minutes.

Butter with potatoes in a slow cooker

You can significantly simplify an already simple process if you make butter with potatoes, fried in a slow cooker. The main thing is to prepare the components in advance, put them in the bowl at different times established for certain products, and set them correct mode. Any mushrooms will do, fresh, frozen or pickled.