Mushroom (mycelium) from butter: 14 recipes with photos, videos

The recipe for mycelium from butter is famous for its ease of preparation and amazing aroma. There are various cooking variations with slightly different ingredients.

Is the mushroom mushroom cooked from butter

Butter mushrooms are aromatic and tasty mushrooms. The mushroom from them turns out to be especially light and does not differ from the one cooked on porcini mushrooms. Therefore, cooking mycelium from butter is not only possible, but also necessary.

How to cook mycelium from butter

The mushrooms are covered with a slimy, brown film that collects a lot of debris. It is completely removed. If you just peel the film and add to the dish, then it will turn out cloudy.

Before adding the mushrooms to the soup, you must first prepare: sort out, remove the film and rinse thoroughly. Cut the large ones into pieces, and use the small ones whole. Pour in water and cook for half an hour. When cooked, you can take them out with a slotted spoon and fry them to improve the taste.

If frozen mushrooms are used, they can be thawed in the refrigerator compartment or added directly to the mycelium. Dried ones are pre-soaked in water for at least 4 hours.

When cooking, remove the foam, from which all the remaining debris comes out. After half an hour, the water is changed, and the mushrooms are washed and again poured with water. After that, they begin to prepare a dish, to which, depending on the recipe, various vegetables, herbs, cereals, pasta, dumplings and spices are added.

The classic recipe for mushroom oily mushrooms with a photo

The traditional cooking scheme is considered simple and quick.

You will need:

• potatoes - 430 g;
• mushrooms - 300 g;
• black pepper;
• oil - 50 ml of olive;
• bay leaf - 2 leaves;
• carrots - 170 g;
• salt;
• onions - 170 g.

How to cook:

1. Remove the film from the caps. Rinse and fill with water. When it boils, remove the foam, cook for 20 minutes and change the liquid. Cook for 10 minutes. Get it out with a slotted spoon.
2. Cut the potatoes into pieces and send them to the mushroom picker.
3. Put the mushrooms in the pan. Fry for 7 minutes.
4. Chop the remaining vegetables. Transfer to a frying pan. Fry until golden brown. Transfer to soup.
5. Add bay leaves, pepper and salt. Cook until tender.

If you wish, you can sprinkle the mycelium with chopped herbs.

How to cook mycelium from butter with chicken

The dish is suitable for the whole family. The mushroom holder turns out to be tender, fragrant and unforgettable in taste.

Would need:

• garlic - 2 cloves;
• chicken - 600 g;
• spice;
• boiled butter - 300 g;
• bay leaf - 2 leaves;
• onions - 170 g;
• millet - 50 g;
• carrots - 150 g;
• potatoes - 450 g.

How to cook:

1. Any part of the chicken is suitable for cooking. Cover them with water and cook for a quarter of an hour.
2. Place the sliced ​​mushrooms. Cook for half an hour. Remove the foam formed on the surface, otherwise the soup will not turn out transparent.
3. Cut vegetables into cubes. Transfer to the mycelium.
4. When the vegetables are half ready, add the washed millet.
5. Chop the garlic and add to the dish when all the ingredients are ready. Sprinkle with spices and salt. Place bay leaves and remove from heat.
6. Close the lid and leave for 20 minutes.

Mycelium of frozen butter

Ideal for winter time. Due to the fact that the mushrooms were previously boiled and frozen, cooking will take a minimum of time.

Would need:

• butter - 30 g of butter;
• mushrooms - 450 g frozen;
• parsley - 10 g;
• sweet pepper - 250 g;
• pepper;
• potatoes - 450 g;
• salt;
• onions - 170 g;
• flour - 60 g;
• carrots - 170 g.

How to cook:

1. Place the frozen oil in the refrigerator compartment and leave until completely thawed. Cut into slices and cover with water.
2. Chop potatoes and carrots. Any form can be. Add to soup.
3. Chop the remaining vegetables. Put in a frying pan. Flour. Fry, stirring constantly, until soft. Transfer to a dish.
4. Cook until tender. Sprinkle with pepper, chopped parsley and salt.

How to cook mycelium from fresh butter with celery and garlic

Fragrant celery, spicy garlic and spicy cilantro will help to make the mushroom pickle original in taste and soft in consistency. Instead of milk for dressing, you can use kefir or sour cream.

You will need:

• garlic - 4 cloves;
• carrots - 130 g;
• butter - 150 g boiled;
• salt;
• crackers - 230 g;
• cilantro - 20 g;
• milk - 130 ml;
• cheese - 150 g;
• any oil;
• celery - 200 g of root;
• water - 2.2 l;
• onions - 120 g.

How to cook:

1. Cover the mushrooms with water and cook for 10 minutes.
2. Cut vegetables into bars. Pour into a skillet and fry until soft. Transfer to soup.
3. Cook for 7 minutes. Pour celery, chopped into cubes. Switch the heat to a minimum and darken for half an hour.
4. Beat with an immersion blender until smooth. Pour in hot milk and stir. Pour into bowls. Sprinkle with chopped herbs and grated cheese. Add croutons.

How to cook mycelium from butter with cheese

The mushroom box can be cooked all year round from fresh, dried or frozen mushrooms. Especially interesting in taste is obtained with the addition of processed cheese, which gives the dish a creamy texture.

You will need:

• onions - 130 g;
• mushrooms - 250 g boiled;
• spice;
• coarse salt;
• greens;
• potatoes - 550 g;
• nutmeg - 3 g;
• olive oil - 30 ml;
• carrots - 130 g;
• processed cheese with mushroom flavor - 200 g;
• garlic - 5 cloves.

Cooking method:

1. To boil water. Chop the onion and grate the carrots. Pour vegetables into a frying pan and fry until golden brown.
2. Cut the mushrooms and garlic into slices. Add to vegetables and simmer for 7 minutes. Pour in a little boiling water. Add salt, spices and finely diced cheese. Stir until completely dissolved. Pour into boiling water.
3. Add the diced potatoes. Cook until soft.
4. Serve sprinkled with chopped herbs.

Fresh butter mushroom with sour cream

Thanks to the multicooker, you can save time for cooking. The dish will retain its useful qualities in the appliance.

You will need:

• butter - 350 g boiled;
• spice;
• potatoes - 450 g;
• dill - 30 g;
• salt;
• sour cream - 150 ml;
• onions - 130 g;
• bay leaf - 3 leaves;
• garlic - 4 cloves.

Cooking method:

1. Grind the mushrooms. Chop vegetables into cubes. Transfer to a bowl. To fill with water.
2. Add spices. Salt and lay out bay leaves with chopped garlic. Close the lid.
3. Set the "Extinguishing" mode for 40 minutes.
4. When ready, pour into plates. Add sour cream, then sprinkle with chopped dill.

Butter mushroom box with rice

Rice grains will help make the soup richer and more satisfying.

You will need:

• carrots - 130 g;
• salt;
• potatoes - 260 g;
• onions - 140 g;
• dill - 20 g;
• rice - 80 g;
• olive oil - 20 ml;
• mushrooms - 400 g boiled;
• sour cream - 130 ml.

How to cook:

1. Cut the carrots into cubes and the potatoes into cubes. Chop large mushrooms at random. Pour prepared food with water.
2. Cook for 17 minutes.Add rice grains. Cover and leave over medium heat until cooked through.
3. Chop the onion. Send to a saucepan and fry until golden brown. Transfer to a mushroom dish. Sprinkle with chopped dill.
4. Close the lid and leave for 20 minutes.
5. Serve with sour cream.

How to cook mushroom mushroom from butter with beans

This tasty and nutritious dish is suitable for consumption during Lent and for dietary meals.

You will need:

• sunflower oil - 50 ml;
• butter - 300 g;
• greens - 30 g;
• potatoes - 460 g;
• onions - 140 g;
• pepper;
• carrots - 130 g;
• salt;
• eggplant - 280 g;
• sugar - 5 g;
• beans, canned in tomato sauce - 1 can;
• paprika - 5 g;
• tomatoes - 470 g;
• Bulgarian pepper - 260 g;
• garlic - 3 cloves.

Cooking method:

1. Eggplants are needed in cubes. Salt and set aside for a quarter of an hour to get rid of the bitterness. Send to a saucepan and fry.
2. Boil mushrooms. Remove with a slotted spoon, and strain the broth.
3. Peel the tomatoes and beat with a blender.
4. Grate the carrots, chop the onion. Transfer to a saucepan and fry. Add mushrooms. Fry for 7 minutes. Pour over tomato puree. Add paprika, salt and simmer for 5 minutes.
5. Place potato cubes in a mushroom mold. When ready, add the mushroom dressing. Put the beans, eggplants. Cook for 7 minutes.
6. Sprinkle with pepper and chopped herbs. Sweeten and season with salt.
7. Close the lid and leave without heat for 10 minutes.

Butter mushroom with millet and celery

A light vegetarian dish will delight you with a luxurious aroma and taste.

Required products:

• boiled butter - 70 g;
• pepper;
• water - 2.3 l;
• salt;
• potatoes - 330 g;
• celery - 2 stalks;
• bay leaf - 2 leaves;
• curry - 5 g;
• carrots - 160 g;
• soy sauce - 20 ml;
• onions - 170 g;
• olive oil - 110 ml;
• millet - 130 g.

How to prepare:

1. Soak millet for half an hour. Drain the liquid.
2. Fry chopped onions and carrots. Stir in chopped celery and mushrooms. Fry for 3 minutes.
3. Pour millet with water and add chopped potatoes. Place bay leaves. Cook until soft.
4. Transfer the fried vegetables to the soup. Sprinkle with spices. Pour in the sauce. Salt. Mix.

Mushroom box of frozen butter with semolina and cilantro

Semolina will help to add richness to the dish, and cilantro will make it more useful.

You will need:

• frozen boletus - 450 g;
• onions - 260 g;
• carrots - 270 g;
• sour cream - 180 ml;
• cilantro - 30 g;
• olive oil - 20 ml;
• semolina - 20 g;
• potatoes - 580 g;
• greens - 20 g.

How to cook:

1. Pour the defrosted mushrooms with water. Place the sliced ​​potatoes.
2. Fry chopped vegetables. Transfer to a mushroom dish.
3. Pour spices, semolina. Pour the groats carefully so that no lumps form. Salt.
4. Cook for a quarter of an hour.
5. Add chopped herbs and sour cream. Mix.

Butter mushroom with dumplings

Nutritious and appetizing mushroom picker will make your lunch varied and delicious.

Would need:

• flour - 160 g;
• parsley - 20 g;
• water - 60 ml for dumplings;
• olive oil - 30 ml;
• butter - 130 g boiled;
• peppercorns;
• potatoes - 600 g;
• salt;
• carrots - 170 g;
• onions - 170 g;
• parsley - 1 root.

Cooking method:

1. Chop the onion, carrot and root and fry in oil. Grind the mushrooms.
2. You will need potatoes in cubes.
3. Pour prepared food with water. Cook until tender. Sprinkle with spices, then salt.
4. Salt flour and add water. Knead. Roll into sausage and cut into dumplings. Add to boiling soup. Cook for 7 minutes.
5. Sprinkle with chopped parsley.

Recipe for cooking mushroom with butter, noodles and garlic

The dish according to the proposed recipe turns out to be low-fat and is suitable for those who lead a healthy lifestyle.

Would need:

• carrots - 130 g;
• spice;
• butter - 350 g boiled;
• potatoes - 320 g;
• salt;
• olive oil;
• noodles - 80 g;
• onions - 130 g.

How to prepare:

1. Chop mushrooms and potatoes. Cover with water and cook until half cooked.
2. Grind vegetables.Place in a skillet and fry until golden brown. Transfer to a mushroom dish.
3. Sprinkle with spices and salt. Add noodles. Cook until tender.

How to cook mycelium from salted butter

Another option for the winter season, which will delight the family with an original taste. A step-by-step recipe for mycelium from butter with a photo of the finished dish will help to achieve the perfect result the first time.

Would need:

• salt;
• salted butter - 200 g;
• eggs - 2 pcs.;
• carrots - 130 g;
• potatoes - 360 g;
• spices;
• greens;
• onions - 130 g;
• olive oil - 60 ml.

How to prepare:

1. Chop potatoes and cover with water.
2. Chop onions and carrots. Fry in oil. Add salted mushrooms. Simmer for 7 minutes. Send to broth.
3. After a quarter of an hour, add spices and salt if necessary.
4. Shake the eggs with a whisk. Pour into the finished mycelium, stirring thoroughly. Cook for 2 minutes.
5. Serve with chopped herbs.

Cooking mycelium from butter in a slow cooker

A minimum of ingredients will create a delicious mushroom mold, and a slow cooker will shorten the cooking time.

Would need:

• parsley - 10 g;
• onions - 70 g;
• butter - 450 g boiled;
• salt;
• olive oil;
• potatoes - 450 g;
• spice;
• carrots - 70 g.

How to prepare:

1. Cut the mushrooms into smaller pieces. Chop the onion.
2. Pour oil into the bowl and fry the prepared food on the "Braising" mode. Sprinkle the diced carrots. Set the timer for 10 minutes.
3. Pour in water. Close the lid. Set the time to 25 minutes.
4. Cut the potatoes into bars and send them to the mushroom picker. Cook for a quarter of an hour.
5. Salt. Sprinkle with spices. Cooking time - half an hour.

Conclusion

A simple, at first glance, recipe for mycelium from butter allows you to create real culinary masterpieces. It can be served with sour cream, mayonnaise and Greek yogurt. It is also delicious to sprinkle with cheese shavings and chopped herbs.

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