Emma Miller
Mushrooms are delicious August mushrooms that grow densely in many forests. You can pick these mushrooms from mid-August until the first frosts. These mushrooms are tasty in any form, but most often they are pickled for the winter.
Where and how to pick butter mushrooms
Massifs prefer coniferous forests. We recommend picking them up the day after the rain. In wet weather, you can pick a lot of mushrooms. In dry weather, it is best not to go hunting for masks, which spoil quickly.
These mushrooms get their name from their interesting cap. Their cap is slippery and oily to the touch and quickly sticks to your fingers. The film can easily be removed from the cap. Under the cap, an edible butterfly should have a spongy coating, not a tubular one. The smell of this mushroom is pleasant.
Pickled butter mushrooms with garlic
- Butter mushrooms – 1 kg.
- Water – 3 liters.
- Salt – 4 teaspoons.
- Sugar – 2 tbsp.
- Allspice – 3 peas.
- Black pepper – 3 peas.
- Bay leaf – 2 pcs.
- Vinegar – 3 teaspoons.
- Garlic – 5 cloves.
- Vegetable oil – 4 tablespoons.
Put the mushrooms into a saucepan and pour water on it. Cook masks on medium heat for 30 minutes. Rinse in a colander.
For the marinade, boil 1 liter of water with salt, sugar, two peppers, and bay leaf. Add the mushrooms and bring them back to a boil. Add the vinegar and minced garlic. Cover the pot with a lid and simmer for 5 minutes.
Put the mushrooms together with the marinade in a sterilized jar. Pour vegetable oil on top. Close with sterilized lids. The mushrooms will be ready in about a month.
Pickled with butter and pepper
- Olyatka – 1500 g.
- Salt – 2,5 tbsp.
- Sugar – 1 tsp.
- Allspice – 10 peas.
- Black pepper – 10 peas.
- Bay leaf – 3 pcs.
- 9 % vinegar – 3 tbsp.
- Vegetable oil – 3 tbsp.
Masliks should be washed thoroughly. Put the mushrooms in a saucepan and pour water over them. Bring to a boil and cook for 20 minutes. Then rinse the mushrooms and put them back on the stove. Add sugar, salt, pepper, and bay leaf. Pour warm water and cook for 10 minutes after boiling. Then reduce the heat, and add the vinegar and vegetable oil. Boil for another 5 minutes.
Take the bay leaf out of the mushrooms. Spread masks with marinade in sterilized jars.
Fried butter masks
- Maslik – 700 gr.
- Onions – 3 pcs.
- Vegetable oil – 4 tablespoons.
- Melted butter – 1 tsp.
- Salt, pepper, and spices to taste.
- Greens to taste.
Masliks are put into a saucepan and poured water on it. Put on high heat and cook under a half-closed lid for 40 minutes. Toss the mushrooms in a colander. Cut the onion into thin half rings. Heat vegetable oil in a pan. Fry mushrooms on high heat until liquid evaporates (about 5 minutes).
Salt and pepper the mushrooms to taste. Add chopped onion and butter to the mushrooms. Cook on high heat stirring constantly until onions are cooked (5-7 minutes). In the end, decorate the dish with chopped herbs and turn off the fire.
