Fried butter for the winter

After collecting the butter, you need to immediately sort it out. We throw away the trash that has accidentally gotten away, we clean the legs with a knife from dirt, remove the skin from the caps, slightly prying it off the edge with the tip of the knife - it leaves the pulp quite easily. We thoroughly rinse the prepared mushrooms with running water, cut large specimens into smaller pieces. We put the butter in a saucepan, fill it with cold water, add a little salt and put it on the stove. After boiling, cook the mushrooms for forty minutes. After the end of the cooking time, filter the mushrooms from the broth through a sieve. Let the butter cool slightly so as not to burn yourself, and cut them into small pieces.

Heat vegetable oil in a large frying pan until hot. We spread the prepared butter, cut into pieces. With occasional stirring, fry the mushrooms for twenty minutes on medium-low temperature. We do not cover with a lid, since it is necessary for most of the moisture to evaporate.

Peel the onions, rinse and dry. Cut the onion into thin semicircles. Pour the onion to the mushrooms, stir and continue cooking on the stove until the onion becomes transparent. This will roughly take fifteen minutes. Do not forget to mix the mass well in order to avoid burning. Wash and dry the dill greens, then chop finely with a knife. When the onion is almost ready, add chopped dill, salt, black pepper, citric acid and a piece of butter. We mix everything and reduce the temperature of the plate to a minimum. Simmer the mushrooms for five minutes with stirring, then remove from the stove.

Banks with my soda solution and scalded with boiling water. Boil the lids in water for two minutes. Let the jars and lids dry completely. We lay out hot fried butter in prepared cans and immediately tighten the lids. Let the banks cool completely. We store the workpiece in a cool dark place for no more than six months.