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Autumn is perhaps the most suitable season for a “quiet hunt”. After heavy rains, you can collect a basket full of beautiful forest mushrooms. Especially, this applies to the harvest of boletus, which grow generously with whole families.

Due to their versatility, a wide variety of dishes can be prepared from these oily mushrooms. In particular, with the onset of autumn, you can often see mycelium from fresh butter on the table. In simple terms, mycelium is a mushroom soup. However, the aroma of forest fruit bodies in the dish will make it unforgettable. From such pleasure, you will be prompted to stock up on the appropriate preparations for the winter in order to pamper yourself and loved ones with this unique dish again and again.

Today we want to share with you the most delicious recipes for mycelium from butter. However, first of all, the collected mushrooms must be thoroughly cleaned from dirt and sand. To do this, you need to clean the fruit bodies from the sticky skin and hold it over steam for several minutes. Then boil in water with the addition of salt and vinegar for about 25 minutes.

How to cook mycelium from butter: a simple recipe

If you want to cook mycelium, then boletus is the best solution, because they grew in natural conditions, which means they will give your dish a rich forest aroma. This simple recipe uses a minimal set of foods, but it doesn't hurt to get the most out of it.

• Boiled butter - 800 g;
• Potato tubers - 300 g;
• Purified water - 2.5 l;
• Bow - 1 medium head;
• Carrots - 1 pc.;
• Chicken eggs - 2 pcs.;
• Vegetable oil - 3-4 tbsp. l .;
• Salt pepper;
• Fresh greens.

How to cook mycelium from butter according to this recipe? I must say that even a novice hostess will successfully cope with this dish.

So, we throw the boiled mushrooms into a saucepan with cold water and, after boiling, we mark it for 20 minutes.

Meanwhile, peel and wash onions, carrots, and potatoes.

Cut carrots and onions into small cubes and send them to a frying pan with vegetable oil. Fry until tender, add a little salt and pepper.

Cut the potatoes into small cubes or strips, then send them along with the frying to the mushrooms. Mix well and leave to cook until the potatoes are cooked.

In a separate bowl, lightly beat the eggs, and send them to the pan 3 minutes before being ready. Stir thoroughly, add salt and season with pepper if necessary. We turn off the stove, let it brew a little and you can serve it to the table, decorating with herbs.

How much to cook mycelium from butter is a purely individual question. It all depends on the availability and volume of the products used. All of them must be brought to full readiness. One thing is for sure - boletus is always prepared first from the list of products, so the cooking time for them is at least 20 minutes.

How to cook mycelium from butter with cheese

Another simple, but at the same time interesting recipe belongs to mushroom soup with the addition of melted cheese. Very delicate taste and aroma will surely please your home and guests. To know how to cook mycelium from butter with cheese, you need to familiarize yourself with the full list of products.

• Water - 2.5-3 liters;
• Boiled butter - 500 g;
• Potatoes - 300-400 g;
• Onions - 1 pc.;
• Carrots - 1 pc.;
• Bulgarian pepper -1 pc .;
• Processed cheese - 2 pcs.;
• Garlic - 2 cloves;
• Olive oil - 4 tablespoons l .;
• Salt;
• Black peppercorns - 5-7 pcs.;
• Bay leaf - 2 pcs.

First of all, we put water on the stove and send pre-prepared boletus into it.

Pour finely chopped onions, carrots, peppers into a frying pan with olive oil and bring to readiness.

When the mushrooms have boiled for 20-25 minutes, add the fried vegetables along with small potato sticks.

After 15 minutes, we send grated cheese and crushed garlic into the pan, mix well and cook for about 10 minutes more.

Finally, add salt, pepper and bay leaves.

The aroma of mycelium from butter will bring all your relatives "by the nose" into the kitchen and sit them down at the table. It is recommended to serve this dish with croutons on each plate.

Fresh butter mushroom in a slow cooker

A dish, the preparation of which will significantly save your time and effort, will become a real find, because it is made in a multicooker. Thanks to this kitchen appliance, all the useful properties are preserved at the highest level.

• Fresh butter - 350 g;
• Potatoes - 4 pcs.;
• Onions - 1 pc.;
• Garlic - 2 cloves;
• Spices to taste;
• Salt;
• Lavrushka - 2 pcs.

For convenience, the recipe for mycelium from butter in a multicooker is divided into stages.

I must say that here you can not boil mushrooms beforehand, but simply thoroughly clean them of dirt.

So, we cut the peeled mushrooms into cubes and put them in the bowl of the kitchen appliance.

Peel and wash the potatoes and onions, and then cut into cubes. We send everything together in a bowl to the oil and fill it with water up to the mark indicated on the device.

Throw in your favorite spices, salt, bay leaf, chopped garlic cloves and close the lid.

We select the "Quenching" mode and set the time - 40-45 minutes.

When serving, each serving can be garnished with fresh herbs and 1 tbsp. l. sour cream.

How to cook mycelium from butter with noodles

Thanks to the detailed recipe described below, you will learn how to cook mycelium from butter with noodles.

• Water - 2 l;
• Boiled butter - 400 g;
• Potatoes - 3 pcs.;
• Noodles - 80-100 g;
• Tomato - 2 pcs.;
• Onions - 1 pc.;
• Carrots - 1 small piece;
• Garlic - 2 cloves;
• Vegetable oil - for frying;
• Salt, spices.

This cooking method practically does not differ from the traditional recipe.

Cook the chopped butter in a saucepan with water for about 20-25 minutes.

Cut onions, carrots, tomatoes and garlic into small cubes and fry in vegetable oil until tender.

Together with the potato cubes, we send the fried vegetables to the mushrooms and cook them almost until cooked.

Throw the noodles on the stove on minimum heat, salt, season with spices and cook until the noodles are soft.

Knowing how to cook mycelium from butter, you will definitely get an excellent first course that will take its rightful place in the daily and festive menu.