Indulge your family and guests with delicious stews oil that is ideal in taste for of this option. At home, they are easy to cook, but the pleasure of this dish will remain unforgettable.
It is important to remember: before extinguishing the oil must pass heat treatment. To do this, they are cleaned of dirt and oily films, washed under running water and boiled. Boil mushrooms It should be 20 minutes in water, with the addition of salt and citric acid. Fold in a colander or metal sieve so that the glass is well water. Cut and put in a pan with hot vegetable butter or melted butter. Next, cook the oil one at a time from the proposed recipes.
Recipe for butter stewed in sour cream
The recipe for butter, stewed with sour cream is prepared for 4-5 servings per within 35-40 minutes
- boiled mushrooms – 500 g;
- carrots – 2 pcs.;
- sour cream – 300 g;
- onion – 2 pcs.;
- salt;
- butter – 30 g;
- ground pepper mixture to taste;
- dill and parsley.
Sliced boiled butter, melt butter in a pan and send mushrooms there. Fry on medium heat intensity to complete evaporation of water.
Peel and cut the carrots and onions into small cubes, fry on oil to a soft consistency.
Combine mushrooms and vegetables, salt, pour in a mixture of ground peppers and season with sour cream.
Simmer for about 15 minutes. Before serving sprinkle with chopped parsley and dill.
Butter stewed in sour cream can be in good harmony with mashed potatoes cooked as a side dish. Some prefer to boil vermicelli or porridge instead of potatoes.
Canned Stewed Butter Recipe: Harvesting for the Winter
A step-by-step recipe for canned stewed butter for the winter will help mistresses correctly and consistently distribute all the processes.
- fresh butter – 2 kg;
- carrots – 3 pcs.;
- sweet bell pepper – 4 pcs.;
- onion – 5 pcs.;
- eggplant – 3 pcs.;
- vegetable oil;
- garlic – 5 cloves;
- ground black pepper – ½ tsp;
- salt;
- parsley – 1 bunch.
Cut the mushrooms boiled in advance, sliced, put on hot oil and fry until golden brown.
Peel and cook other vegetables necessary for process.
Grate carrots and add to mushrooms, fry until soft consistency.
Chop onion in half rings, eggplant in small pieces, and pepper noodles.
Stir and fry for another 15-20 minutes over medium heat, continuously stirring with a wooden spoon.
Salt to taste, add black ground pepper and chopped finely garlic.
Pour half a glass of water and simmer over low heat for 15 minutes.
At the end of the stew, add chopped parsley to the mass and immediately put in warm sterilized jars.
Put in a pot with warm water and sterilize for 40 minutes.
Roll up the covers and wrap a warm blanket until full cooling down.
Cooled cans of stewed butter cooked for the winter basement or refrigerate on the lower shelf.
In winter, you only need to get the stew with stewed oils and vegetables, and then add to soup or cabbage soup 20 minutes before cooking – a hot first course with a pleasant forest aroma is provided to you.
Braised cabbage with butter in a multicooker
Using the following stewed butter recipe, you make a delicious lunch or dinner for your family. And if you apply in the process of cooking a slow cooker, then cabbage stewed with oils, will enhance the taste of mushrooms and give vegetables a rich aroma. In addition, thanks to the kitchen appliance, all useful and nutritional properties.
- cabbage – 400 g;
- carrots – 2 pcs.;
- oil – 400 g;
- tomato paste – 3 tbsp. l .;
- onion – 3 pcs.;
- vegetable oil – 5 tbsp. l .;
- water – 300 ml;
- bay leaf – 3 pcs.;
- ground black pepper;
- salt;
- green onions – 1 bunch
Remove the top leaves from the cabbage, peel the carrots and wash the bulbs.
Pour vegetable oil into the slow cooker and set on the panel “Frying” mode.
Grate carrots, fry for 5 minutes and pour into a bowl chopped onion rings. Fry until golden, continuously stirring the mass.
Put carrots and onions in a plate, and add to the multicooker bowl butter and pour boiled cut into arbitrary pieces oily.
Fry for 7-10 minutes and add fried vegetables to them.
Add tomato paste, salt, season with pepper and well mix.
Chop cabbage and connect in the bowl of the multicooker with others vegetables.
Fry for 10 minutes, add water, put bay leaf and transfer slow cooker in the “Extinguishing” mode.
Cook with the lid closed for about 40-45 minutes, checking the time from time to time the presence of liquid, and periodically mix.
Pour chopped green onions into the multicooker, mix the contents and leave for 30 minutes.
Braised butter in a slow cooker with cabbage and vegetables Suitable for fasting or vegetarians.
Pork Stewed with Butter Recipe
Stewed pork with butter will make the dish especially spicy and unforgettable taste. Such a dish will appeal to your entire family and invited guests.
Stewed pork stew with butter is good an independent dish or an addition to a side dish of potatoes, pasta or vegetables.
- pork meat – 600 g;
- boiled butter – 500 g;
- onion – 3 pcs.;
- cheese – 200 g;
- garlic – 4 cloves;
- vegetable oil;
- salt;
- ground black pepper;
- dill greens and basil.
Slice the meat, beat, grate with crushed garlic, season with salt and pepper. Fry a little on both sides on pan without oil.
Fry onion cut into quarters in butter until soft.
Add chopped boiled mushrooms to the onion and fry until golden color.
In a deep stew-pan, put pork on the bottom, onion with mushrooms.
Grate the cheese and sprinkle the top layer of the dish.
Cover and simmer for 30-35 minutes over low heat.
This dish can be baked in the oven at 190 ° C for 30 minutes.
Before serving, grind the workpiece with chopped green dill and basil.
Maslata stewed in sour cream with cheese: recipe
Of the many recipes for preparing mushroom dishes, butter, stewed in sour cream with cheese, are considered one of the most delicious. It will look good at the table during lunch or dinner throughout family.
- boiled butter – 1 kg;
- sour cream – 300 g;
- cheese – 200 g;
- onion – 3 pcs.;
- vegetable oil – 3 tbsp. l .;
- salt;
- ground pepper mixture;
- green onions – 5-7 stems.
Dice the mushrooms and fry in a pan until golden crusts.
Cut onion in half rings, add to mushrooms and fry until softness of the vegetable.
Salt everything, add a mixture of peppers, pour sour cream and well mix.
Put the grated cheese into the mushroom mixture, stir, cover and simmer for 15 minutes.
Arrange on serving plates, sprinkle with chopped top green onions and serve.
This dish will be a good snack on the festive table, especially that butter, stewed in sour cream with cheese, will be combined with any garnish. In addition, fruiting bodies can be stewed in pots or large baking dish by sending them to the oven for 20-25 min
