The period of summer and autumn heavy rains is always a great opportunity to spend time with pleasure and go to the forest for mushrooms. There is nothing nicer than a basket full to the top oils. These mushrooms love moisture, and therefore, after copious rain their productivity is unusually high. And in terms of taste butterwort is considered one of the best. Dishes with these mushrooms are very popular. Especially delicious potato stew with butter is considered.
Mashed potatoes with a stew in a pan
The recipe for stewed potatoes with butter is pretty simple. He is not will require special efforts and resourcefulness from you, but certainly not will leave indifferent not a single member of the family.
Ingredients:
- filtered water;
- 1.5 kg of potatoes;
- 400 g boiled or frozen butter;
- 2 medium onions;
- 1-2 carrots;
- Bay leaf;
- sweet pepper kernels;
- vegetable oil (for frying);
- salt and spices (to taste).
Cooking:
First you need to clean, wash and chop coarsely potatoes. For stewing it is better to take white tubers, as in them contains more starch than pink. As a result, during cooking potatoes will be friable and soft. So chopped put potatoes in a pan, fill with water and put on medium Fire.
In the meantime, peel the carrots and onions, thoroughly rinse and cut into small cubes.
Pour a little sunflower oil into the pan and put on gas. Next we send chopped onions and fry for about 1 min until transparency. Add carrots and fry for about 1 more minute. Then throw to fry the butter, bring to readiness (about 10 min).
The contents of the pan are sent to the potatoes and carefully mix.
5 minutes before being ready, throw a few grains of allspice, salt and bay leaf.
Braised butter with potatoes: a recipe for a slow cooker
An equally popular dish in modern cooking are butter, stewed with potatoes in a slow cooker. This recipe is especially simple because it saves you a lot of time. It’s easy with him and even a novice hostess will quickly cope. So that prepare a delicious meal in a slow cooker, we required:
- 200 g butter (fresh or frozen);
- 700 g of potatoes;
- 1 onion;
- salt (to taste);
- olive oil);
- parsley and dill (optional).
Cooking:
Peel the potatoes, wash them and cut them into strips 1-1.5 thick cm.
We wash the frozen mushrooms in water and spread on paper towel to remove unnecessary moisture. If fresh oil, then for starters they need to be cleaned and boiled in salted water 15-20 minutes
Finely chop the onion, dill and parsley.
Pour olive oil into the bottom of the bowl of the kitchen appliance, and top put the potatoes. We put on the “Baking” mode, indicating the time – 45 minutes
10 minutes before the end of the set time, open the lid and sprinkle with chopped onions and herbs.
The dish in the slow cooker turns out to be very tender and aromatic, and most importantly – useful.
Oven stewed potatoes and sour cream
Buttercakes stewed with potatoes and sour cream will not leave a single your guest is indifferent.
This simple recipe successfully replaces all complex and gourmet second courses that you have to break so often head. “In order to cook the stewed butter with potatoes and sour cream, you must take:
- 700 g of potatoes;
- 600 g butter (boiled or frozen);
- 500 g of sour cream;
- 2 medium onions;
- salt, pepper mixture (to taste);
- rosemary;
- vegetable oil;
- dill greens.
Peel the potatoes and cut into large cubes. To the same applies to oils.
The bottom of the ceramic dishes are sprayed with vegetable oil and put potatoes, mushrooms, onion sliced in half rings.
Season with salt, a mixture of peppers, rosemary and pour everything sour cream.
We put the capacity in the oven preheated to 190 ° and bake about 50 min We decorate the finished dish with dill and serve to the table. On the all the neighbors will come together with a “bewitching” aroma, and the home ones will simply be in delighted.
