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The period of summer and autumn torrential rains is always a great reason to usefully spend time and go to the forest for mushrooms. There is nothing more pleasant than a basket filled to the brim with butter. These mushrooms love moisture, and therefore, after a heavy rain, their yield is unusually high. And in terms of taste, boletus is considered to be one of the best. Dishes with these mushrooms are very popular. Stewed potatoes with butter oil are considered especially tasty.

Butter with stewed potatoes in a skillet

The recipe for stewed potatoes with butter is quite simple. It will not require much effort and resourcefulness from you, but it certainly will not leave indifferent any member of the family.

Ingredients:

• filtered water;
• 1.5 kg of potatoes;
• 400 g of boiled or frozen butter;
• 2 medium onions;
• 1-2 carrots;
• Bay leaf;
• grains of allspice;
• vegetable oil (for frying);
• salt and spices (to taste).

Preparation:

First you need to peel, wash and coarsely chop the potatoes. For stewing, it is better to take white tubers, since they contain more starch than pink ones. As a result, the potatoes will be crumbly and soft during cooking. So, put the chopped potatoes in a saucepan, fill with water and put on medium heat.

Meanwhile, peel the carrots and onions, rinse thoroughly and cut into small cubes.

Pour some sunflower oil into a frying pan and put on gas. Next, we send the chopped onion and fry for about 1 minute until transparent. Add the carrots and fry for about 1 minute more. Then we throw the butter oil for frying, bring it to readiness (about 10 minutes).

We send the contents of the pan into the potatoes and mix gently.

5 minutes before cooking, throw in a few grains of allspice, salt and bay leaf.

Stewed butter with potatoes: a recipe for a multicooker

An equally popular dish in modern cooking is butter, stewed with potatoes in a slow cooker. This recipe is especially simple because it saves you a lot of time. Even a novice hostess can easily and quickly cope with it. So, to cook a delicious meal in a multicooker, we need:

• 200 g butter (fresh or frozen);
• 700 g potatoes;
• 1 onion;
• salt (to taste);
• olive oil);
• parsley and dill (optional).

Preparation:

Peel the potatoes, wash them and cut them into strips 1-1.5 cm thick.

We wash the frozen mushrooms in water and put them on a paper towel to remove unnecessary moisture. If fresh oil is used, then first they must be cleaned and boiled in salted water for 15-20 minutes.

Finely chop the onion, dill and parsley.

Pour olive oil into the bottom of the bowl of the kitchen appliance, and put the potatoes on top. We put on the "Baking" mode, indicating the time - 45 minutes.

10 minutes before the end of the allotted time, open the lid and sprinkle with chopped onions and herbs.

The dish in the multicooker turns out to be very tender and aromatic, and most importantly - healthy.

Butter with potatoes and sour cream, stewed in the oven

Butter vegetables stewed with potatoes and sour cream will not leave any of your guests indifferent.

This simple recipe successfully replaces all complex and sophisticated main dishes on the table, over which you so often have to "rack your brains". In order to cook stewed butter with potatoes and sour cream, you need to take:

• 700 g potatoes;
• 600 g butter (boiled or frozen);
• 500 g sour cream;
• 2 medium onions;
• salt, pepper mixture (to taste);
• rosemary;
• vegetable oil;
• dill greens.

Peel the potatoes and cut into large cubes. We apply the same cutting to butter oils.

Sprinkle the bottom of the ceramic dishes with vegetable oil and lay out the potatoes, mushrooms, onion cut into half rings.

Season with salt, pepper mixture, rosemary and fill with sour cream.

We put the container in an oven preheated to 190 ° and bake for about 50 minutes. Decorate the finished dish with dill herbs and serve. All neighbors will flock to the "enchanting" aroma, and the family will simply be delighted.