Everyone is familiar with yellow-legged mushrooms with an oily brown cap. These are boletus, of which there are 14 species in Russia. They grow in families on forest edges, bathed in sunshine, prefer a cozy place under a pine tree, they can be found along roads and near industrial enterprises, and they appear three to seven times a year after warm rains. Hurry to the forest to collect them. Three days after the rain, the mushrooms will begin to age and deteriorate.
Boletus mushrooms: how to collect them?
Usually boletus appears in its previous places of growth. Every mushroom picker knows them well. If you are a beginner and have gone to the forest for mushrooms for the first time, pay attention to the tubercles under the leaves, this is where the boletus lives. Carefully removing the foliage will reveal a large mushroom family. Collecting them is a pleasure; the basket fills up quickly.
Remember: mushrooms should be cut with a knife. If you pull them out by the roots, you can damage the mycelium, and next year there will be no butter there. It is better to collect young, small-sized, strong mushrooms.
There are a lot of stuck leaves, pine needles and other debris on the oily cap. Feel free to clean the mushrooms right in the forest; at home there will be less hassle about how to process the boletus.
Do not pick mushrooms near highways or big cities. Butterfly, like other mushrooms, well absorb salts of various metals, including heavy metals, from the soil and air. Therefore, collect them only in the forest, away from roads and enterprises.
Butterfly got its name because of the slippery mucous cap, the surface of which protects the mushroom from drying out. However, it is precisely because of the Maslenitsa surface that these mushrooms are difficult to peel.
How to process boletus? Different mushrooms are processed differently. Therefore, when you come home, sort the mushrooms you have collected and begin primary processing, which consists of cleaning, washing, sorting and cutting.
To thoroughly clean such mushrooms, place them in a bucket or basin of water for a few minutes and put pressure on top, then they will not float. Dry grass, leaves, and branches on the surface of the caps will become wet and easily separate. After that, start cleaning. It is necessary to cut off the remains of the mycelium from the stem, scrape off all dirt from the mushroom with a knife, free the cap from the film, which is easily removed, cut out, if any, rotten places.
Start washing the oil. The fact is that, no matter how you select mushrooms, when collecting them in the forest, you will definitely come across wormy ones. So that the worms float to the top and the larvae sink to the bottom, place the mushrooms in salted water for three hours. After this, rinse thoroughly again with running water.
How to properly process boletus? After cleaning and washing, you need to start sorting by size: leave small mushrooms whole, for medium mushrooms separate the cap from the stem, and cut large ones into pieces.
To prevent the pieces from falling apart, you need to boil them for two minutes in water. You don’t have to cook the butter until cooked, but immediately fry or marinate the raw butter. After initial processing, they are dried, pickled, fried, stewed, boiled, and salted.
Processing oil by drying
How to process boletus by drying? This method is not very common, but it has found application. Despite the fact that butter beans become brittle and thin after drying, all the beneficial substances are retained in them. For processing, choose young, freshly harvested ones. Wash the mushrooms without damage, peel and remove the skin.
Dry them in the air, in the sun. To speed up the process at a temperature of 50-70 degrees. Butterflies are strung on a thread and hung on the roof, attic or laid out on trays, a table, or in a sieve. The main thing is that the drying area is protected from dirt, dust and wind. In unstable weather, combine drying - in the sun and in the oven. You can dry boletus over a stove or oven on metal frames or in bulk on wooden shavings. After two days, the mushrooms will become brittle and brittle, which means the drying process is complete.
Before the sacrament of marinating, selecting spices, properly prepare the mushrooms, following the above methods of pre-processing them. Clean and rinse the boletus. Then place them in a saucepan with water, salt and add citric acid to taste, which prevents the mushrooms from browning. Once the water boils, reduce the heat and simmer for 20 minutes. Drain the water and wash the mushrooms.
Next, you have to choose how to process boletus mushrooms according to culinary recipes. Here is one of the easiest to prepare: add salt (50 grams), 80 grams of sugar, 100 milliliters of six percent vinegar, a few peas of black and allspice, cloves, and bay leaves into a saucepan with one liter of water. Cook the prepared marinade for three minutes, add two kilograms of the butter you prepared to it and cook until tender for another twenty minutes.
As soon as the mushrooms settle to the bottom of the pan and the marinade becomes transparent, place them in warm, dry, clean jars. Fill with marinade to the very top. Add 1 tbsp to each jar. a spoonful of vegetable oil. Once the marinade has cooled, place it in the refrigerator, covered with parchment paper and tied.
If you will not be storing your marinated butter for a long time, but plan to eat it quickly, then a quick recipe is quite suitable. Place the pre-treated 5 kg of lightly boiled butter into dry, heated jars, after placing a dry sprig of dill and a piece of lemon zest on the bottom of the container.
The marinade is prepared separately: 2 tbsp. l. salt, 3 sugars, 5 peas each of black and allspice, bay leaf, chopped garlic - 2 cloves. Pour in a liter of water, after boiling, cook for 5 minutes. Fill the jars of butter with hot, freshly prepared marinade. Pour 1 tbsp into each jar. l. vinegar. Close the jars with ordinary lids. When they have cooled, put them in the refrigerator, after a few days the butternuts are ready to eat.
processing method
How to quickly process boletus? Just fry them after scalding them for about ten minutes. After this, place the mushrooms in a frying pan with vegetable oil and fry until the liquid evaporates.
For taste and smell, add onions and carrots to the mushrooms and fry for another 10 minutes. Season the butter with sour cream, pepper, and salt. Mix everything and your dish is ready.
Storing butter
Fresh mushrooms are considered a perishable product. But if you have learned how to process boletus correctly, you can save it for consumption in the winter. How should boletus be stored?
- Boiled mushrooms are already ready to eat. Cool them, put them in bags, freeze them, so they will be stored all winter.
- You can also freeze butternuts fried in vegetable oil.
- Marinated in jars covered with parchment paper or an ordinary lid, placed in the refrigerator, mushrooms can be stored for several months.
- Dried boletus should be stored strung on a thread or in a tightly closed container in a dry place. When the mushrooms become damp, dry them in the oven, otherwise they will become moldy and disappear.
You have learned how to collect, clean and pickle boletus, so feel free to go to the forest during mushroom season and collect as many mushrooms as possible. Boil, stew, salt, marinate, dry boletus, and your table will always have a variety of dishes made from them. Bon appetit and be healthy!
Butter, so beloved by many, is a valuable source of protein and many beneficial microelements. Like many other wild mushrooms, they are quite easy to prepare. They can not only be served immediately after harvest, but also stored for future use. Tired of old recipes? Let's take a look at a couple of new ones. But it’s also worth mentioning the classics, because many people don’t know how to cook boletus.
Preparing to cook
Wild mushrooms are not like mushrooms from the supermarket, which can be eaten almost raw. This requires special preparation. Before preparing boletus, they must be thoroughly cleaned, rinsed and boiled. The boiling time should be at least half an hour. And no mushroom soups! We pour the first broth into the trash - it is completely unsuitable for food.
Fried butter
What to do next? Let's start with the classics. Yes, almost everyone starts with it - rarely does anyone resist the temptation to immediately fry potatoes with mushrooms, right that very evening, even despite the fatigue from a long walk through the forest.
Place the boiled mushrooms on a sieve, rinse, and let the moisture drain. It is quite acceptable to stew chopped potatoes, onions, and mushrooms together. But if you want fried potatoes rather than stewed ones, it’s better to cook all the ingredients separately from each other, and “introduce” them only at the very end of cooking. The proportions of products here are completely arbitrary and depend only on the number of mushrooms. The more there are, the better, this is clear to everyone. But even a very small handful of “forest beef” (that’s what our ancestors called these gifts of the forest) will turn an ordinary weekday dinner into a real holiday. You shouldn't overdo it with spices. Aromatic butternuts are quite self-sufficient, and a few peas and a couple of bay leaves are enough to emphasize their taste.
with spices
Why not prepare everyone's favorite pickling recipes (at least, most of them) are perfect for preparing for the winter. The proportions of the products are as follows:
- boletus - 3 kg;
- salt - 2.5 tbsp. l.;
- sugar - 2 tsp;
- vegetable oil, can be refined - 1 tbsp. l.;
- vinegar 9% - 80 ml;
- bay leaf - 5 pcs.;
- allspice peas - 7 pcs.
If desired, you can add a few cloves and a very small pinch of ground nutmeg to the recipe.
To prepare the marinade, pour boiled mushrooms with clean water until just covered, add all the ingredients, and put on fire. Before marinating the boletus, let’s not forget about the jars. We lay out the boiled mushrooms and immediately roll them up.
Dried boletus
Many housewives prefer to prepare butter for the winter by drying. This method is simple, reliable, and the result is simply wonderful!
How to prepare boletus for drying? Yes, it’s very simple - wash and cut. And then hang it on a thread and leave it in a draft. Drying time depends on temperature, size of pieces, air flow. Usually 10-14 days are enough. After the boletus becomes dry, they need to be removed from the threads and stored, for example, in clean jars (dry!) or cotton bags.
Before cooking, be sure to pre-boil such mushrooms!
Creamy mushroom soup
Those who think about how to cook butter in winter first of all think about soup. Ice cream is also suitable for it, and of course, this delicious dish is also cooked during the harvest season.
Mushroom puree soups made from boiled vegetables pureed in a blender are very common. As a rule, butter cut into small pieces is placed in the first dish. Soup recipes require pre-boiling mushrooms.
To prepare, take about 0.5 kg of potatoes, a couple of onions, a small carrot, 2 cups of cream and boiled mushrooms. Cook the vegetables until tender, grind them to puree, add butter and cream, and boil. That's all! If desired, you can add greens to this soup.
Caviar
It may come in handy for zealous housewives and this one can be added to sauces and gravies, seasoned with porridge, used for making pizza, pancakes and pies, and simply spread on bread and served as a side dish.
To prepare the appetizer, carrots, fresh garlic and spices are added to the boiled mushrooms. All ingredients are lightly stewed. It is best to grind them using a meat grinder with a large mesh.
How to cook boletus
During the mushroom season, you happen to bring a full basket of boletus, and you really want to cook them for lunch or in the winter so that you can enjoy their special taste without adding other mushrooms to them. At the same time, it is desirable that butter recipes are simple. Everything is possible! Read about boletus, dishes and preparations made from these mushrooms below.
Description, distribution and time of collection
Butter - widely known, mainly edible tube mushrooms
from the genus Oiler of the Oilcan family. They are widespread in the northern hemisphere. The mushrooms got their name from the slightly sticky and oily skin of the cap. Butterfish are characterized by the presence of a cover on the leg. In young mushrooms it is solid and connected to the stalk; on the stalks of more mature fruiting bodies it leaves a clearly visible ring. The cap can be either flat or convex, the skin is easily removed, sizes vary from 5 to 15 cm in diameter.
Depending on the type and nature of the vegetation, the color of the cap can be from white-gray, like butterfly white, to chocolate brown, like oiler of the present
.
It is worth mentioning separately about the inedible mushroom from the genus Butterfly - the pepper mushroom. Once in the frying pan, it can ruin the entire dish with its hot peppery taste. It is distinguished from the real butterdish by the inseparable skin of the cap, red-brown spores (the reverse side of the cap) and slightly reddened flesh when cut, licking which you will feel a peppery, pungent taste. This mushroom can be used only in small doses as a seasoning.
Butterflies form mycorrhizae with coniferous trees. They are most often collected in mixed forests under pine trees, larches, and Siberian cedars. They prefer pine-oak or birch-pine forests, thickets of dwarf cedar and old clearings, and can grow along forest roads and paths. Mushrooms are rarely found alone; they often grow in families under pine litter. They can hide under cereals and heather grasses.
You can go for boletus as early as the beginning of July, three days after a good rain. Fruiting bodies are formed before the beginning of October; they disappear when night temperatures approach - 5 degrees.
The harm and benefits of butter mushrooms
Most butter mushrooms have an excellent taste, and many mushroom lovers enjoy them, just like porcini mushrooms. Boletus contains up to 2-3% protein compounds and B vitamins:
B 1 or thiamine;
B 2 or riboflavin;
B 9 or folate.
They also contain vitamin C, iron, fatty acids and dietary fiber. These substances are involved in metabolism, regulate the production of enzymes, normalize digestion and have a positive effect on the immune system. Dishes with butter, cooked with the skin, are useful for patients with gout and migraines.
You should not give boletus to children under 5 years of age and adults with a diseased liver, problematic intestines, or individual intolerance to mushrooms. Elderly people will also have to give up dishes with butter.
Butter dishes, recipes
Don't know how to prepare butter for food? The recipes below will help you do this. Butter is suitable for preparing first and second courses, appetizers and salads.
Lenten soup with butter
For 5-6 servings of delicious boletus mushroom soup you need:
water 1.8 l;
boletus, preferably young, 300 g, weight indicated for peeled mushrooms;
potatoes, peeled 400 g;
carrots 70-80 g;
onion 90-100;
rice 60-70 g;
vegetable oil 60 ml;
salt;
Bay leaf;
pepper, ground;
dill or parsley 20 g.
1. Mushrooms are sorted. The legs are cut off and washed to remove needles and other debris. Remove the skin from the caps. However, if the boletus is young and light in color, then the skin can be left.
2. Pour the butter into a small saucepan, add about 1 liter of water, bring to a boil, remove the scale and cook for about 15-20 minutes. Remove the mushrooms from the broth.
3. Peeled tubers are cut into medium cubes, poured into a saucepan with a capacity of 3-4 liters, into which 1.8 liters of water have already been poured. Heat to a boil and cook for 5-6 minutes.
4. Wash the rice and add it to the potatoes, and cook everything together for another 7-8 minutes.
5. Add mushrooms and continue to cook the soup with butter for about 5 minutes.
6. While the soup is cooking, finely chop the onion and grate the peeled carrots.
7. Vegetables are fried in oil and transferred to soup.
8. Add pepper to taste, also salt the soup to taste and put a couple of laurel leaves in it.
9. After five minutes, turn off the fire. Serve butter soup, sprinkled with chopped dill. It will take approximately 70 minutes to prepare a lean soup from fresh wild boletus, of which 20-25 minutes will be required to prepare the mushrooms.
Caviar from fresh boletus
For mushroom caviar in the amount of 4-5 servings you need:
boletus, fresh 2.8 kg (weight of unpeeled mushrooms);
onion 200 - 250 g;
carrots optional 100 g;
oil 70-80 ml;
garlic;
sour cream 100 g;
salt.
1. Mushrooms are sorted out, old and wormy ones are removed, the stems are cut off and washed well. Remove the skin from the caps as desired.
2. Pour about 2 liters of water into a spacious saucepan, add the mushrooms and heat the contents to a boil.
3. When the scale has collected, remove it and cook the butter for about 20 - 25 minutes. Drain them in a colander.
4. Finely chop the onion and fry it until soft and transparent. If desired, you can add grated carrots to the onions.
5. The boiled boletus is cut into pieces and sent to the onion.
6. Fry the mushrooms without a lid for quite a long time, at least 50-60 minutes. During this time, they are mixed 5-6 times.
7. About five minutes before the end of frying, salt the dish to taste.
8. After this, the fried mushrooms are passed through a meat grinder with 2-3 cloves of garlic and returned to the frying pan.
9. Add sour cream and heat the contents for 9-10 minutes.
If desired, the finished boletus caviar can be sprinkled with dill. Mushroom caviar can be served as a warm or cold appetizer; you can make sandwiches with it. Taking into account the preparation time for the mushrooms, it will take approximately two and a half hours to prepare the caviar.
Fried butter
The simplest dish is fried mushrooms. To fry 4-5 servings of butter you need:
onion 300 g;
oil 70 ml;
garlic;
boletus, fresh 2.5 kg;
salt;
dill 20 g.
1. Carefully sort the mushrooms, cut off the stems, clean them of needles and debris, and wash them. The skins are removed from the caps as desired.
2. Cook the prepared mushrooms for 20 minutes.
3. Drain the water from them well.
4. Peel the onion, chop into half rings and fry in a frying pan until the color changes slightly.
5. Mushrooms are cut and added to the onions.
6. Fry while stirring in an open frying pan for about one hour. Five minutes before the dish is ready, salt and squeeze out a clove of garlic, sprinkle with chopped dill.
Marinated boletus, quick recipe
For a cold appetizer, you can prepare quick-cooking marinated mushrooms, for this you need:
selected and cleaned young boletus 1 kg;
salt 15-20 g;
sugar 10 g;
vinegar, 95, 40 ml;
dill umbrella, bay leaf, peppercorns.
1. Cleaned and washed young boletus is boiled in water for a quarter of an hour. Drain the mushrooms in a colander.
2. Heat a liter of water to a boil, add bay leaf, peppercorns, dill umbrellas, salt and sugar, cook for 5 minutes.
3. Pour vinegar into the marinade and put butter in it, wait until it boils, turn off the heat.
4. Keep the mushrooms for 10-12 hours in the refrigerator.
Before serving, season with onions and butter. These mushrooms can be stored in the refrigerator for 4 days.
Butter for the winter, recipes
If you have collected boletus mushrooms, recipes for preparing them for the winter will help you process the harvest.
Semi-finished product of fried butter for the winter
This recipe will help to significantly reduce the volume of the mushroom harvest and simplify the preparation of butter after defrosting.
To prepare fried butter for future use you need:
boletus 5 kg;
salt;
oil 200 ml.
1. Mushrooms are sorted, stems and damaged areas are cut off, and washed.
2. Boil them in a large saucepan for half an hour, drain the water and squeeze it out as follows.
3. Cut the mushrooms into medium pieces.
4. Place two frying pans on the stove, pour in oil and fry the mushrooms for 40-50 minutes, salt them to taste.
5. Fried mushrooms are placed in containers or bags and placed in the freezer, frozen and stored at - 18.
In winter, all that remains is to fry the onion, add the fried-frozen boletus, heat everything together and serve.
Butter marinated in jars
To prepare marinated butter for the winter you need;
boletus 3.8-4.0 kg;
salt 150 g;
sugar 100 g;
vinegar essence, 70%, 30 ml;
water 3.0 l;
bay leaves 5 pcs.;
pepper, peas and cloves 15 pcs.;
bulb;
coriander, whole, 20 g.
1. Mushrooms are sorted, washed and cut into large pieces.
2. Pour 2.5 liters of water into a spacious saucepan, throw in a whole peeled onion and pour in the mushrooms. After boiling, cook the butter for 20 minutes and drain all the water from it.
3. Pour 3 liters of water into the pan, add salt and sugar, add mushrooms and cook for another 20 minutes. Drain the water in which the mushrooms were cooked into another pan.
4. Prepare 5 1 liter jars.
5. Place three buds of cloves, a laurel leaf and three peppercorns at the bottom.
6. Distribute the mushrooms evenly among the jars.
7. Boil the drained brine and add vinegar.
8. Pour the marinade into jars. Cover them with lids.
9. Sterilize in boiling water for 20 minutes.
10. Roll on the lids, turn the jars upside down, cover everything with a blanket and keep until cool.
In winter it is served with onions and butter.
(Suillus luteus (lat.)) - one of the most delicious and most widespread mushrooms in the European part of Russia and throughout the northern hemisphere. Various dishes are prepared from them: stewed, boiled, fried, pickled, salted and dried.
There are 3 main types of butter: late oiler, granular oiler and larch oiler. Late grows in the central and European parts of Russia, mainly on the edges and pine forests, plantings with young trees from May to October. The granular butterwort also grows in pine forests and plantings, but prefers soils with a high lime content. Larch is not found as often as its conifer-loving brothers; it lives mainly in deciduous forests. All these types are edible, excellent fried, boiled and stewed. Most often, boletus is marinated. This is especially true for young and very small mushrooms. But boletus is rarely dried or this method of preparation is not used at all, since boletus becomes brittle and thin after drying.
This type of mushroom got its name from its oily cap. Other names - Maslyuk or Shrovetide. (In English, the oiler is called Slippery Jack.) Oilers usually grow in coniferous forests and plantings, often on the edges and places without undergrowth, in well-lit sunny meadows and clearings, located in families, rarely alone. The collection lasts from June until the first frost. Mass collection begins at the end of July. The cap of an adult mushroom is on average 4-10 cm in diameter, but can reach 15 cm. It is preferable to collect young mushrooms whose cap is no more than 2-4 cm, since such mushrooms are undoubtedly tastier and can be cooked whole.
It is believed that fried boletus is the most delicious. Young boletus can be fried or boiled without removing the skin, but adults must be cleaned: carefully remove the skin from the cap.
It should be remembered that boletus is included in the so-called “risk group of radioactively dangerous mushrooms.” The fact is that boletus, like some other mushrooms, are capable of accumulating and, as it were, drawing out radioactive elements from the soil. This is relevant for territories that were once contaminated by emissions of cesium-137 after the accident at the Chernobyl nuclear power plant. Now maps of area contamination are available to everyone, and it is advisable for any mushroom picker to familiarize themselves with them. If there are no such maps, and you have doubts in the area where boletus is collected, then you can use the universal method of deactivating cesium-137. It consists of simply boiling mushrooms in several waters. That is, after boiling the butter for about 20 minutes in one water, you should drain it, fill the pan with new water, boil again, drain, rinse the mushrooms and then cook. Also, cesium-137 can be deactivated to some extent by simply soaking it.
There are many recipes for making butter, but one of the most delicious is marinated. Many people associate boletus with onions and herbs with the New Year's table or simply with a cozy family feast. This is a wonderful cold appetizer and, to some extent, a delicacy. Each housewife prepares them in her own way, adhering to the basic elements.
To marinate, remove the skin from the caps. Rinse the boletus thoroughly in a large container (sand and other particles will settle, and light debris will float to the surface). Cut large mushrooms and cook in salted water. Cook for no longer than 10 minutes. Add a few drops of vinegar or citric acid on the tip of a knife to prevent the mushrooms from darkening. Drain the broth, add the same fresh broth and cook for another 15 minutes. Sterilize jars and lids.
For the marinade, take: 2 tbsp. salt per liter of water, 3 tbsp. sugar, 7-10 peas of large allspice, several bay leaves, several dry dill seeds, cloves and a clove of garlic. Boil the marinade and simmer for 5 minutes. Place the butter in jars and fill with marinade. Add a tablespoon of vinegar (9%) to each jar (1 liter). Roll up the lids and place in a cool and dark place.
For another method of home canning butter, you will need: 1 kg of mushrooms, 1 tbsp. sugar, 5 bay leaves, 10 black allspice peas, 10 g citric acid. For the marinade: 1/3 cup water, 2/3 cup 3% vinegar, 1 tbsp. salt.
Bring the marinade to a boil, place the butter in it, skimming off the foam. Turn off the heat as soon as the marinade starts to boil again. Add sugar, bay leaf, pepper and citric acid. Let cool and place in jars, fill with marinade. Cover the jars with parchment paper (not metal lids) and store in the refrigerator.
The Crimean recipe is slightly different from the others. Wash the mushrooms, sort them, place them in a clean enamel bowl, and put them on the fire. Wait until it boils, then stir gently, skim off the foam and cook for about 10 minutes. Then drain in a colander, transfer to a clean bowl, fill with brine, place a wooden circle with holes or a lid of smaller diameter than the container on top, and place pressure on top.
For the brine: for 5 kg of mushrooms you will need 0.5 liters of water, 200 g of salt, 2 bay leaves.
Butternuts almost never act as an independent dish, but serve as an ingredient to add a mushroom flavor to complex dishes. For example, a simple salad with pickled or salted butter can be made with potatoes, green onions, chicken and green peas and seasoned with mayonnaise.
In another salad recipe, boletus is combined with crab sticks or crab meat,
onions and egg yolks. The ratio of products in such salads is selected according to taste, but the main and dominant element in the salad should be mushrooms.
Recipes with butter
Maslyata with sour cream and meat
Ingredients:
0.5 kg beef,
liter jar of canned butter,
2 heads of onions,
200 g sour cream,
2 chicken eggs,
breadcrumbs.
Preparation:
Cut the meat into pieces, beat it hard to get thin meat sheets. Fry mushrooms with onions, add sour cream, simmer until thick. Then wrap mushrooms and onions stewed with sour cream in meat sheets, roll in beaten eggs and breadcrumbs. Place in a hot frying pan greased with vegetable oil and fry over high heat, constantly turning for several minutes, then turn off the flame and simmer for about 30 minutes, covering with a lid.
Stewed boletus
Ingredients:
200 g fresh butter,
1 large onion,
1 tbsp. flour,
2 tbsp. sour cream,
butter,
pepper, salt to taste.
Preparation:
Carefully remove the skin from the mushroom caps, rinse, and cut into pieces. Finely chop the onion, fry it in oil, add mushrooms, salt, sprinkle with flour, add sour cream, pepper, turn off the heat and keep covered for 10 minutes. Place in a salad bowl, sprinkle with herbs. Serve with boiled or fried potatoes.
Baked butter
Ingredients:
fresh boletus,
potato,
onion,
spices.
Preparation:
Rinse the butter, clean it, cut out the damaged areas. Cut into manageable pieces; small mushrooms can be left whole. Fry the mushrooms in a frying pan.
Boil the potatoes until half cooked, add salt. Place onion rings, potatoes and mushrooms in layers in ceramic pots, add spices and bake in the oven.
