Pine Boletus Mushrooms in Clarified Butter
Pine Boletus mushrooms, scientifically known as Suillus luteus, are a versatile and sought-after delicacy in the culinary world. Commonly referred to as Slippery Jack, Sticky Bun, or Boletus pinophilus, these mushrooms boast a distinct appearance and unique flavor profile. With a slimy, sticky cap surface, they can be easily identified. The Pine Boletus mushrooms have a warm, nutty flavor that intensifies when cooked, making them a delectable addition to a variety of dishes. These mushrooms usually thrive in pine forests and are particularly abundant during autumn and can even be found in the city. Whether sautéed, grilled, or used in soups and stews, Pine Boletus mushrooms have a tendency to enhance the overall taste of any meal, making them a must-try for mushroom enthusiasts.
While hiking in the nearby park in the city of Mississauga, I stumbled upon a fantastic collection of pine boletus. Ever since that day, I've returned time and time again to forage these exquisite mushrooms. Their rich flavor and unique aroma make them a delightful addition to numerous dishes. One of my favorite ways to enjoy them is by incorporating them into scrambled eggs, which are elevated to a whole new level when sautéed in clarified butter. The combination of the earthy pine boletus and the buttery eggs creates a scrumptious and unforgettable culinary experience.
I'd like to share with you this amazing recipe for Mushroom Clarified Butter, which is a must-have when you want to impress your family with a delectable breakfast. This rich and flavorful butter is infused with the earthy essence of mushrooms, adding an extra depth of taste to any dish. It's incredibly versatile and can be used to enhance the flavors of omelettes, scrambled eggs, pancakes, or even spread on warm toast. The technique of clarifying the butter removes any impurities, leaving behind a smooth and golden liquid that elevates your breakfast to a whole new level. Your family will be in awe of your culinary skills as they savor every delightful bite.
Pine Boletus Mushrooms in Clarified Butter
By Zosia Culinary Adventures | Date: October 04, 2023
Preparation Time: 1 hour
Cook Time: 30 minutes each day for 2 days
Yield: 5 x 250 ml mason jars
Ingredients:
1.5 kg butter, unsalted to make clarified butter
1 kg pine boletus or saffron milkcap mushrooms
4 litre filtered water
3 tablespoons sea salt
Instructions:
Clean the mushrooms: clean the caps well, brush the stems and scrape them to remove any earth or fibres at the base. Pine boletus mushrooms have sticky appearance and require peeling of its top layer.
Cut the mushrooms into thicker slices.
Prepare clarified butter: Start by melting unsalted butter in a saucepan over low heat. Allow the butter to simmer gently, stirring occasionally, until it separates into three layers: the milk solids sink to the bottom, a foam forms on top, and the clarified butter liquor settles in the middle. Skim off the foam using a spoon or strainer. Carefully pour the clarified butter, avoiding the milk solids at the bottom, into a glass container. The remaining milk solids are excellent to use for baking breads, biscuits or simple muffins.
Bring water to boil with added salt in a large pot, add the sliced mushrooms and cook for about 10 minutes.
Remove mushrooms with a slotted spoon and let it dry off on the cheesecloth for few minutes. When the mushrooms dried off, place them in washed and sterilized jars, pour heated butter over them, filling the jars 3/4 of the way up.
Pasteurize twice - on the first day for 30 minutes, after 24 hours - for 30 minutes. Place them in the cold and dry storage.
Make sure to refrigerate jars after opening.
Happy Fungi Day!
Nutrition facts per 250 ml jarš§”
Calories 1843 | Fat 200.7 g \ Saturated Fat 120 g\ Cholesterol 400 mg\ Sodium 84 mg\ Total Carbohydrate 8.2g\ Dietary Fiber 2 g \ Total Sugars 3.4 g\ Protein 6.3 g \ Vitamin D 720 mcg\ Calcium 0 mg\ Iron 7 mg\ Potassium 636 mg