Maslata - the most popular mushrooms among mushroom pickers and just fans of this product. It is therefore not surprising that there are many recipes and methods for their preparation. And each hostess can brag of the, individual recipe. There are also many ways to harvest oil for the winter.
Drying oil
The best way of harvesting mushrooms for the winter is drying, which does not impair the nutritional and taste qualities of the product.
Mushrooms can be dried in several ways: in the sun, in the oven, in an electric dryer or in a stove. But there are several mandatory conditions that must be met to dry the oil correctly:
- mushrooms should be picked on a clear, sunny day;
- maslta carefully sorted out (left intact, young and strong) and cleaned of debris;
- do not wash the mushrooms before drying - they can absorb excess moisture;
- it is necessary to cut large - they decrease in the process of drying by 3-4 times;
- small mushrooms dried whole;
- in medium sized mushrooms, the cap is separated from the stem.
How to dry boletus in a natural way
If you have a balcony overlooking the sunny side, or you live in your house and outside, the weather is hot, then you can just dry the oil for the winter.
For this, prepared mushrooms are strung on a string, piercing through the center, and suspended in the sun. You can put the butter on a baking sheet, cloth or paper. In order for the drying process to take place correctly, it is necessary that the mushrooms do not come into contact with each other and are blown by the wind - then they will dry in 3-4 days.
Important! Mushrooms for drying, salting or freezing must always be fresh. Only chanterelles can be suitable for harvesting for more than a day. Butters and bolettes should be processed immediately after assembly.
How to dry the oven with the use of the oven
If the weather is adverse, the butter can be dried in the oven. At the same time, the mushrooms are laid out on a baking sheet (grate) in a single layer, are installed on the upper tier of the oven, the door is left ajar to give access to the air; 
During the drying period, the oven temperature should be 45-50 ° C. After 4-5 hours the degree should be raised to 70-80 and move the pan to the lower tier. To dry the mushrooms evenly, they need to be turned over from time to time.
When the oil is dry to the touch, the temperature is reduced to the original reading. Sign of readiness - dry and easily broken (but not crumbling) mushrooms.
Dried oil must be kept in a dry place in linen bags or a glass container with a tight-fitting lid for no more than a year. You can grind dry mushrooms in a coffee grinder and use the powder for sauces or flavoring dishes. Before use, dried boletus washed and soaked for 2 hours in hot water.
Important! Poorly dried mushrooms can become moldy, and dried ones become too hard and practically do not soak in water.
How to pickle oil for the winter
If you do not like dried mushrooms, you can use other methods of preparing oil - recipes for making them for the winter a lot. Salted mushrooms, like dried, can be added to the soup in winter or stewed with vegetables.
How to prepare boletus for salting for the winter
Before salting boletus need to sort, clean and soak. For the preparation of mushrooms for salting, there are the same rules:
- Sort (remove damaged, spoiled);
- Clean and rinse thoroughly;
- Pre-boil with the addition of spices and salt.
How to salt boletus for the winter in a cold way
As a rule, for the cold method of salting use mushrooms that are not bitter. Therefore, before salting the boil it is necessary to soak well. To leave bitterness you need to soak for 7 days, changing the water every day.
After the oil has been soaked, they are tightly placed in a container (barrel, pan), sprinkled with salt (1.5 tablespoons per 1 kg of product) and spices to taste. Above is placed a yoke. Preparation lasts 5-6 weeks. Keep in a cool place.
How to salt hot oil (in cans)
There is an interesting recipe for cooking oil under the yoke. Boiled boiled butter are poured into a colander (the liquid is drained into a separate vessel) and allowed to cool. Then they are put in a jar and sprinkled with salt (1 tbsp per 1 kg of butter). Above, add a few leaves of pre-washed horseradish and pour broth to full coverage, the oppression is placed on top. Stand for several months in a cool place.
For lovers of pickled bolet the following recipe will do. Boiled mushrooms put in cooked marinade, bring to a boil and cook for 10 minutes. Then laid out on the banks, rolled up, turned upside down and wrapped. For the marinade you will need: for 1 l of water - 2-3 bay leaves, 2 tbsp. spoons of salt, 2 tbsp. spoons of vinegar, 3 tsp of sugar, 6 black peppercorns, 3 cloves of buds, a pinch of cinnamon.
Did you know? Butters contain vitamins A, C and PP. They help speed up the metabolism, increase immunity and promote the growth of muscle tissue. It is recommended to use boletus to raise the tone.
Ways to freeze oil
Autumn - the time of preparation for the winter oil. Of these, in the cold season, you can cook a lot of various dishes, and delicious forest mushrooms will decorate any meal. Drying, salting, preservation can be used for making oil, but the best way to preserve their freshness and unique taste is freezing.
Whatever method of freezing you choose, the rules are the same for everyone:
- oil must be fresh, only collected;
- mushrooms must be sorted out: all stale, heavily wrapped, trapped or inedible specimens must be put off;
- thoroughly clean the dirt, sand, twigs, cut off the ground on the leg;
- remove the skin from the cap - it can taste bitter and stiffen the mushrooms.
Important! For freezing it is better to choose small strong maslta. It is undesirable to wash them, because the water just turns to ice.
Freeze wet
Maslata have a sponge under the cap, so it is better to freeze them fresh. In the cooked version, they become watery and may lose their taste. To save space in the freezer, it is better to cut large specimens.
After treating the mushrooms, rinse them under running water and flush for 20 minutes in a colander so that the water is gone.
Spread the oil in a thin layer on the bottom of the freezer and turn it on to the maximum so that the freezing occurs quickly. After 12 hours, mushrooms can be poured into a bag or plastic container and put in the freezer, turning it on as usual.
In the subsequent preparation of such masl will taste like freshly picked. By the way, before use frozen fresh butter can not be thawed.
Boiled frozen boletus
Frozen boletus is not only raw, there are ways of freezing with preliminary preparation.
Cut the processed mushrooms into small pieces (small ones can be used whole) and put them in a saucepan with boiling salted water (you can put onions). Boil for 15-20 minutes, until they decrease in size.
Important! Do not use galvanized dishes - mushrooms can darken.
Throw the oil in a sieve (colander) and leave for 15-20 minutes to let the water go. Put the mushrooms on a tray and put in the freezer for 2-3 hours. Then carefully separate them from the tray, put them in bags or food containers and close them so that the oil does not dry out, close the container tightly.
Frozen fried butter
If you like the taste of fried butter, then you can fry them before freezing. In this way, you get a ready-to-eat product that is quite easy to defrost.
Rinse pretreated boils under running water, break off the caps from the legs and cut into small pieces (small ones left intact). Boil the mushrooms, put in a colander, rinse under running water and pour on a hot frying pan. Fry in vegetable oil for about half an hour, cool. Transfer to container, hermetically close and place in freezer.
Frozen mushrooms before cooking are recommended to be defrosted beforehand, leaning on a colander or moving into the refrigerator.
Did you know? There is a direct relationship between the freezing temperature and the shelf life: frozen at a temperature of -18 ° C oil can be stored for six months, if the temperature was -28 ° C, the shelf life increases to 12 months.
Knowing how to cook butter for the winter, you can delight your loved ones with the unique taste and aroma of freshly picked mushrooms until next season.
