Mushrooms are a very nutritious product, as they contain trace elements and vitamins necessary for the body. Ceps that grow under birches and pines have long been considered especially valuable. Most often they are called by the people boletus. Dishes made from them are very tasty and rich in vegetable protein. And oils, enriched with their original taste and aroma, also become a useful addition to many dishes.
It is necessary
-
- Salad oil with porcini mushrooms:
- olive oil without additives - 1 l;
- fresh porcini mushrooms - 300 g;
- pink pepper - 5 peas;
- black pepper - 5 peas;
- cardamom - 2 pieces.
- White mushroom butter:
- fresh porcini mushrooms - 1 part;
- butter - 1 part.
Instructions
Step 1
Salad oil with porcini mushrooms
To make porcini mushroom-based vegetable oil, use olive oil. For lack of it, use regular refined sunflower oil. It is important here that any of them have a neutral taste.
Step 2
Now prepare the most important ingredient. To do this, you need to take small porcini mushrooms. In no case do not wash them, but rather wipe them thoroughly with a napkin. Next, cut each of them into eight slices.
Step 3
Then place the chopped mushrooms and spices in glass bottles or jars. Fill with vegetable oil and seal the containers with plastic stoppers or lids. Now place a cloth or cheesecloth in several layers on the bottom of a deep saucepan. This measure will prevent glass containers from breaking.
Step 4
Put the bottles in the prepared dishes, pour cold water there so that its volume exceeds the oil level in the bottles. Next, place the pot on the stove. It will become a "water bath" in which the mushroom oil is sterilized.
Bring water to a boil, reduce heat to low, and simmer for about 2 hours. Then take out the bottles and refrigerate them. Mushrooms in oil will give any dish a unique flavor. This oil is ideal for pasta, risotto and salads.
Step 5
White mushroom butter
Rinse the mushrooms, chop finely and fry them in butter until golden brown. Then rotate them in a meat grinder. Add the remaining softened butter to this mass. Stir everything thoroughly until smooth. Add carrot juice to the oil if desired. It goes well with the taste of mushrooms and enriches the product with vitamins. It can be used as a paste for sandwiches, for stuffing boiled eggs or as a sauce for pasta.
