Blue root pickling. Ryadovka. Rows are edible, photo and description

Salting the row is carried out in two ways - these are the so-called hot and cold methods. They often wear common goal- keep mushrooms until the next season, however, such products in each case have their own characteristics.

At hot salting mushrooms can be used for food after a week, such mushrooms are soft and tender.

Cold salting lasts a longer period, such a product has a special aroma and crispy structure. Let us consider in more detail the main stages of the processes.
In order to salt the rows in a cold way:

1. Clean the fruits from forest litter and sand.
2. Thoroughly wash the salting container and sterilize it with boiling water. Traditionally, wooden containers are used for this culinary process, but any vessel available on the farm is suitable for this process.
3. Put the mushrooms in a container for salting in several layers (the hats should look down). Each layer should be covered with a small amount of a mixture of salt and spices (any to taste).
4. The top of a densely filled vessel must be covered with a clean cloth, covered with a lid and put oppression on top.
5. Salting should be carried out in a dry and cool place at a temperature of 0 to +5 ° C for 30 days.

To prepare a hot salted product:

1. Clean the fruits from forest litter and sand, soak them for 12-72 hours in salted water.
2. Boil the row in salted water for 20-25 minutes.
3. Prepare a salting container (made of wood, metal or glass). To do this, it must be thoroughly washed and sterilized with boiling water.
4. Put the hot mushrooms in a container for salting in several layers (the hats should look down). Each layer should be covered with a small amount of salt and a mixture of garlic, onions and herbs.
5. The top of a tightly filled vessel must be covered with a lid and oppression placed on top.
6. Salting should be carried out in a dry and cool place at a temperature of 0 to +5 ° C for 7 days.

Video: how to pickle purple rows in a hot way

Important!In order to prevent the row from turning dark during cooking, add 1 pinch of citric acid to the solution. Such a small trick increases the presentation of the mushroom at times.

Purple rowweed is one of the most commonly found edible mushrooms in the temperate zones of the Northern Hemisphere. This species has been used for cooking for centuries, but not many people know about it.

Despite the existence of many stereotypes regarding rowing, dishes from it have a special aroma, so everyone should enjoy it at least once. However, so that the use of the mushroom does not result in severe disorders for gastrointestinal tract, mushrooms require mandatory and thorough preliminary preparation.

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Ryadovka purple (Lerista nuda) is a mushroom that belongs to the category of conditionally edible. Bright representative the widespread genus Lepista or Govorushka and the Ryadovkovye family.

Ryadovka purple - a mushroom belonging to the category of conditionally edible

Enough large sizes a mushroom with a fleshy, hemispherical, convex-prostrate or convex cap, which has thin edges turned down. It is covered with a smooth and shiny skin of a bright purple or brownish-ocher color. Fleshy mushroom pulp is characterized by sufficient density, light purple or ocher-cream color, with a weak but pleasant taste and a slight anise smell.

Thin plates are quite often located, almost free type, pale purple in color, with a brownish tint. The leg is dense, cylindrical in shape, with a slight thickening at the base, sometimes club-shaped, with a smooth surface, of a pronounced longitudinal fibrous type. The base of the stem is distinguished by a noticeable purple pubescence.

Gallery: blueleg mushroom (25 photos)

Where the purple row grows (video)

Spores are ellipsoid in shape, with a slight roughness, pinkish, pale pink or pinkish yellow in color.

Saprophytes grow en masse individually or in groups on rotting leaves, on soils and needles, and also near straw. The species prefers conifers and mixed forest areas, as well as compost heaps. Fruiting bodies quite easily tolerate minor frosts, therefore formed in the period from the last summer month until the last decade of autumn. The species has become widespread in the temperate climate zone. Such mushrooms grow massively in the Northern Hemisphere and in Australia.

Violet rows quite easily tolerate slight frosts, therefore they are formed from the last summer month to the last autumn decade

About the edibility of blue foot

Collect fruit bodies this species is preferred by a few, due to the external similarity with many inedible varieties. The nutritional properties and taste qualities of the purple-footed rowweed are very well known., as a rule, only experienced mushroom pickers.

The mushroom pulp of the fruiting bodies is characterized by a very pleasant and delicate aftertaste, and the taste of the blue leg is very similar to the more familiar champignons. Sinenozhki are suitable for eating, very well suited for pickling and use in boiled form.

The mushroom pulp of the purple row is characterized by a very pleasant and delicate aftertaste, and the blue leg is very similar in taste to the more familiar champignons

Other names for the mushroom

Other Latin names best known to mushroom pickers and scientists:

• A.nudus Bull.basionym;
• Gyr.nuda;
• Сlit.nuda;
• Tricholoma nudum;
• sort.nudus;
• Rhod.nudus.

In our country, Ryadovka purple often has the name naked lepista, and is also referred to as purple lepista, titmouse and cyanosis, podtavnik and blue root, blue foot and blue leg.

Violet rows quite often grow in whole colonies, forming large witch circles or relatively even rows.

Season and features of the collection of blue legs

Ryadovka lilac-legged belongs to the category of southern mushroom varieties, but quite often fruiting bodies are formed on the territory of the Moscow and Ryazan regions. In general, the collection of varieties is carried out almost throughout the entire territory of our country. The active period of fruiting falls on the summer-autumn period. when the fruiting bodies of the blue leg appear in meadows and pastures, as well as in forest areas.

Mushrooms quite often grow in whole colonies, forming large "witch circles" or relatively even rows. It is desirable to collect fruiting bodies in the early morning, but after the dew has disappeared, using baskets woven from vines or branches. Neatly cut sharp knife fruiting bodies are stacked with hats down. Regardless of how many fruiting bodies will be collected at a time - their processing must be completed as quickly as possible.

Features of rowing purple (video)

Similar mushroom species

Very characteristic distinctive feature mushroom "blue leg" is that confusing such a variety can only be with others, similar in appearance mushrooms:

• conditionally edible variety of violet Lepista(Lerista irina) is characterized by a convex, almost flat cap with tucked or wavy edges, covered with a smooth, whitish, yellowish or pinkish-brown skin, under which is soft, whitish or pinkish flesh without a pronounced taste with a corn aroma. Leg central, fibrous or with small scales, pale brown or pinkish;
• edible variety Violet cobweb(Sort.violaseus) is characterized by a convex, cushion-shaped or prostrate hat with wavy edges and a felt-scaly, dark purple surface. The leg has small scales on the surface and a tuberous thickening at the base. The pulp is whitish or bluish, grayish-violet in color with a nutty flavor;

Violet lepista

• edible variety Amethyst lacquer(Lascaria amethystina) is characterized by a flat or hemispherical, lilac or fading cap with thick and very rare, lilac plates. Leg with longitudinal fiber, lilac. The flesh in the cap is thin, lilac in color;
• inedible variety Gossamer whitish-purple(Sort.alboviolaseus) has a convex or flat cap with a smooth, silky and dry, greyish-purple, whitish-purple or pale ocher surface covering a whitish or whitish-purple, tasteless and odorless flesh. Leg with a smooth, white-gray-violet surface and club-shaped thickening at the base;
• inedible variety(Sort. traganus) has a hemispherical, convex and almost flat cap with a dry, fibrous, pale bluish-violet or whitish-ocher surface covering a grayish-beige-yellowish or beige-yellowish-brown flesh, having strong smell acetylene and bitter taste.

If conditionally edible mushrooms and edible species can be safely used for food purposes, then inedible mushroom pulp can cause not only intestinal problems, but also quite severe intoxication of the human body.

Cobweb whitish purple

Ryadovka lilac-legged, or blue-legged, belongs to the genus Ryadovka and, despite the specific color that scares away some mushroom pickers, it has deservedly found its connoisseurs. In addition, it is one of those rare mushrooms whose vegetation and collection can continue even during the first light frosts. This makes it possible to extend mushroom season and get even more pleasure from quiet hunting.

Other name

• Ryadovka lilac-legged;
• two-color row;
• blue foot;
• podotavnik;
• blue root;
• Lepista personata;
• Lepista saeva.

Edibility

Bluefinch is an edible mushroom that is edible and has good nutritional qualities. It has a great taste and is good in any form, especially pickled.

What does it look like

Ryadovka lilac-legged, or blue-legged - agaric mushroom, which got its name due to the color of the legs.

Hat

Ryadovka lilac-legged has a pillow-shaped, plano-convex hat, which flattens slightly with age. The cap is fleshy, with inwardly curved edges, which in older specimens may turn outward slightly.
Its surface is smooth and slightly oily to the touch, the color is yellow-brownish with a slight purple tint. The cap diameter can be up to 15-16 cm.

Records

Two-color rowing refers to agaric mushrooms: its plates are wide, frequent, free or notched. The color of the plates is yellowish, cream, gray or pinkish cream. Young specimens have whitish plates.

pulp

The pulp of the blueleg has a dense and thick structure, which becomes looser with age. Its color is light lilac, gray-violet, gray and grayish-brown are also found. The pulp has a pleasant mealy aroma, and its sweetish taste resembles champignon.

Leg

Main hallmark two-color rowing is her leg. It has a clear lilac hue, and the younger the specimen, the more expressive the color. Also, the legs are grayish-purple, and sometimes even bluish. There are mushrooms with a light stem and distinct bluish and purple fibers located on it.

The leg of young mushrooms is covered with flakes with a clear fibrous structure, which are the remains of a bedspread. With age, its surface becomes smooth. The shape of the leg is even, dense, slightly thickened at the base. Its height reaches 10 cm, and its diameter is 3 cm.

Where does it grow and when can it be harvested

The lilac-footed rowweed grows on moist, alkaline soils enriched with humus and belongs to the category of southern mushrooms. Distributed in Europe and America, loves open areas - forest glades, river banks, meadows, pastures and farms.

Sometimes found in the forest, especially near deciduous trees. Blueleg grows in colonies, forming fairly large circles or rows. This allows you to pick up a whole basket of mushrooms, almost without leaving one place.

Sinenozhka is common throughout Russia, it can be found both in the Moscow region and in the Ryazan region. The fruiting season begins in April and lasts until the end of October, but the most active time- autumn.

Video: cephalopod rowing Mushrooms are quite cold-resistant and are found even at the beginning of winter. Inveterate mushroom pickers recommend collecting bluelegs in dry weather, as they become slippery and rather sticky in wet weather.

Due to its appearance and conspicuous stem, the lilac-legged row is quite difficult to confuse with other mushrooms. However, there are also similar mushrooms, such as purple rowing (Lepista nuda). But if the blue foot has a light hat and a colored leg, then the purple row is completely colored purple.

Also, during a quiet hunt, you can meet a dirty, or weedy, row (Lepista sordida), which also stands out with a purple tint of the surface, but is much smaller. Both of these similar mushrooms are edible, so they will not cause poisoning.
Row is dirty

Some poisonous mushrooms, for example, goat's cobweb, are a bit like a two-color row. However, it has pulp with extremely bad smell, resembling acetylene or a goat, so it is rather difficult to confuse them.

How is it used in cooking

Ryadovka lilac-legged - although not the most common, but quite tasty and fragrant mushroom.

Taste qualities

Bluefoot Recognized edible kind fit for human consumption. It has a very pleasant mild taste, reminiscent of young champignons. Such excellent taste qualities allow it to be widely used for culinary purposes.

What is suitable for

Ryadovka lilac-legged is used in fried, boiled, salted and pickled form. Sometimes it is dried, but this is not very common. Pickled and salted bluelegs are especially valuable in taste. But in raw form, you should not use them.
Due to their high protein content and overall low calorie content, mushrooms are good addition to the diet of those who are on a diet. They allow you to diversify the table and do not add extra calories to it.

How much to cook

Before use, the purple-legged row should be boiled in salted water for 15–20 minutes. This should be done immediately after harvest, since the raw mushroom is stored rather poorly. Readiness can be determined by the fact that the blue legs sink to the bottom. The broth cannot be used, it must be poured out.

How to marinate

Ingredients:

• blue foot - 1 kilogram;
• water - 1 liter;
• salt - 2 tbsp. spoons;
• sugar - 2 tbsp. spoons;
• vinegar essence (9%) - 1 teaspoon;
• bay leaf - 2-3 pieces;
• blackcurrant leaf - 5-6 pieces;
• black pepper - 8 - 12 peas;
• medium clove of garlic - 5-6 pieces.

Step by step recipe:

1. Sort rows, rinse well, clean and select only hats.
2. Boil the caps in a large amount of slightly salted water for 20-30 minutes, let the water drain, throwing the mushrooms into a colander.
3. Prepare a marinade from water, salt and sugar, adding bay leaves, black currant leaves and black pepper, boil for 10 minutes over low heat.
4. A couple of minutes before the end, add garlic and vinegar.
5. Arrange the finished hats in sterilized containers, pour over the strained marinade and roll up the turnkey lids.
6. After cooling, send the jars for storage in the pantry or refrigerator.

Video: pickled mushrooms

Rows of lilac-legged - excellent mushrooms with a pleasant taste and aroma, from which you can cook a wide variety of dishes. Having tried them at least once, you will no longer pass by the blue foot, and it will definitely end up in your basket. Happy hunting and bon appetit!

agronomy.com

Purple rowing, or purple rowing, or purple lepista, or naked lepista, or bluish, or titmouse - Lepista nuda. According to the latest data, it belongs to the genus Govorushka.

Cap 6-15 cm in diameter, flat-convex, dense, fleshy, with a thin edge curved down, brownish-violet, fading with age. The plates are light purple, almost free. The pulp is dense, light purple, with the smell of fresh flour.

Leg 4-8 cm high, 1-2 cm wide, cylindrical, slightly thickened towards the base, smooth, light purple.

Habitat. In coniferous, mainly pine forests, on the forest floor, on the soil, sometimes forms witch circles.

Fruiting. September October.

Spreading. European part of Russia, North Caucasus, Primorsky Krai.

nutritional properties. Conditionally edible mushroom of category IV. Before use, it is subject to heat treatment (preliminary boiling for 10-20 minutes), since in its raw form it can cause stomach upsets, as well as to eliminate the specific smell and taste characteristic of mushrooms growing on rotting organic matter.

http://grib.kirsoft.com.ru/?el=9
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http://www.coxa.ru/grib/37.htm
http://www.gribnikam.ru/index.php?option=com_content&task=view&id=45&Itemid=45

Ryadovka purple is a productive mushroom, it grows in large "witch rings" and, like everyone else late mushrooms, rarely attacked by larvae.

Row purple is good to fry and stew, as well as marinate. Some people prefer not to mix it with other mushrooms because of the characteristic perfume smell, while others, on the contrary, add it for flavor to dishes from other mushrooms. Purple rows taste like boiled meat.

http://www.ecosystema.ru/08nature/fungi/143.htm
http://www.vse-o-kuhne.ru/articles/15053

answer.mail.ru

Blue foot mushrooms - where do they grow?

Scientifically, the mushroom is called the lilac-legged row, and it consists of the following parts: a smooth hat, which reaches a diameter of 20-30 cm and cylindrical legs 5-10 cm high. If you look under the hat, you can see frequent plates, which at first white color, and then they acquire a yellowish color with an olive tint. The pulp of such a fungus is quite dense and fleshy, which is characterized by a light fruity aroma.

The blueleg mushroom grows in temperate zone Northern hemisphere, but in the south, the crop can be harvested 2 times a year. Such mushrooms are able to tolerate light frosts. You can collect them from October to November.

They grow near conifers, as well as in forest belts and light forests. The soil is most important to them, as they prefer sandy and semi-sandy lands. Rows grow in groups that form some kind of "witch rings". Every year they appear in almost the same place, and mushroom pickers take advantage of this.

How to cook bluelegs?

Among experienced mushroom eaters, this type of row is considered very tasty. To many, it resembles champignons, and some even note similarities with chicken meat. This species can be salted, pickled, fried, etc. The number of dishes using this mushroom is huge. If the harvest turned out to be large, then the rows can be dried or frozen, and then used for culinary purposes.

Before you cook the mushroom, you need to wash it. This will remove the debris that often gets stuck in the records. It is recommended to remove the skin from the caps. After that, in order to avoid problems with the digestive system, it is recommended to boil the rows for 15 minutes. in lightly salted water. Then you can proceed to the main heat treatment.

How to marinate?

Peeled rows, from which it is worth cutting off the legs, must be boiled for 20 minutes, removing the resulting foam. After that, drain the liquid and take care of the marinade, for which bring 1 liter of water to a boil, adding 60 g of salt, 65 g of sugar, a couple of bay leaves, 10 peppercorns and a few currant leaves for flavor. Pour blueberries with marinade and boil all together for another 20 minutes. For 5 min. before the end of the heat treatment, add 6 cloves of garlic and 18 g of vinegar. Arrange everything in sterilized jars and roll up.

How to fry?

To make the mushroom tasty, you need to prepare salt, sour cream, dill and vegetable oil. Rows wash, clean, and then fill with water and put on the stove. After the liquid boils, drain it and repeat the procedure 3 more times. AT last time cook for half an hour.

After that, the water is drained, and the blueleg is transferred to the pan. Stir until all the liquid has evaporated, then add a small amount of oil and bring to a boil and a beautiful golden color. It remains to cool everything and season with sour cream. Serve with chopped dill and add salt if needed.

Soup

To obtain tasty first dish, it is recommended to combine mushrooms and chicken in it. This combination allows you to get the original result. The composition of this dish includes the following set of ingredients: blue legs, chicken fillet, 3 potatoes, 2 onions, carrots, half a bell pepper, parsley, dill, laurel, salt and pepper.

Cooking process:

1. Wash the mushrooms, peel, and boil in water, adding salt to it, for 30 minutes. At this time, clean the fillet from the films and cut it into small cubes;
2. Chop the peeled vegetables: onion - in a small cube, potatoes - in cubes, and grate the carrots. In hot oil, fry the onion first until transparent, and then put the carrot and bring to golden brown;
3. Drain the liquid from the blue legs and fill with new, adding chicken and potatoes to the pan. Cook for 20 minutes, adding salt and pepper. After the time has passed, put the chopped greens and dressing. Boil for a couple of minutes and turn off the heat.

Pork with mushroom sauce

Can you cook this tasty dish which will be a great addition to any side dish. You can use fresh rows, but salty ones are also delicious. The composition of this dish includes the following ingredients: 1 kg of meat, 1 tbsp. chopped mushrooms, a couple of onions, 1 tbsp. a spoonful of dry celery, 3 cloves of garlic and laurel.

Cooking steps:

1. Cut the pork into slices, and then put them in a pan, where you need to preheat the oil. Fry until golden brown, and then transfer the meat to a separate plate;
2. In the same pan, fry the onion, cut into half rings, in fat. Transfer it, along with the pork, to a heavy-bottomed pot. Add rows there, pour in hot water and simmer until soft. How long it will take depends on whether the mushrooms are young or old;
3. At the end of the heat treatment, put laurel, dried celery and garlic, previously passed through a press. Cook for 10 more minutes. covered and then ready to serve.

Bluefoot in batter

According to this recipe, you can make a delicious snack that is suitable for both a regular dinner and for holiday table. For this recipe, it is worth preparing 0.5 liters of kefir, 0.5 kg of flour, 1 kg of blue legs and 17 g of vegetable oil.

You need to prepare like this:

1. First, prepare the rows, for which rinse them, clean and separate the hats from the legs;
2. To prepare the batter, mix kefir with flour so that there are no lumps, and leave for 10 minutes;
3. Heat the oil in a frying pan and dip the caps in the clair, and then fry them on both sides until golden brown. Serve hot.

Potato pancakes with mushrooms

Another great dish, suitable for any meal. For this recipe, take the following products: egg, 1 tbsp. chopped mushrooms, 45 g flour, 155 g butter, and also salt and pepper. This amount of ingredients is enough for 4 servings.

You need to prepare like this:

1. Peel the potatoes and then chop them on a coarse grater. Press it to remove
   excess liquid. Add mushrooms. By the way, you can use both fresh and salted rows;
2. Send the egg, flour, salt and pepper there. Mix everything so that the ingredients are combined evenly;
3. Scooping the resulting mass into a spoon, fry the pancakes on both sides until golden brown. It is important to spread everything on hot oil. It is recommended to serve the dish hot and best of all with spicy sauce.

Julienne

This is a very popular French dish that is easy to prepare in your own kitchen. For this dish, you should prepare the following products: a couple of onions, 225 g of blue legs, 325 g of fillet, salt, pepper, 15 g of flour, 2 tbsp. tablespoons of butter, 1 tbsp. milk and sour cream, as well as hard cheese.

We will prepare like this:

1. In hot oil, fry the diced onion with chopped rows. Send there the fillet cut into pieces, which should be pre-boiled until tender. Be sure to add salt and pepper there;
2. In a dry frying pan, fry 1 tbsp. a spoonful of flour until it turns brown. After that put butter and stir well until it melts. The next step is to add milk. When the sauce boils, add sour cream and cook for a couple more minutes, and then remove the pan from the heat;
3. Layer chicken with rows, shredded on a grater, cheese and sauce in cocotte makers, and then start all over again. Bake in the oven at 200 degrees until the cheese melts and a cheese crust forms on top.

Caviar from pickled bluelegs

A great appetizer option for making sandwiches. For this recipe, you should prepare the following set of products: 180 g of rows, 125 g of onions, 55 g of vegetable oil, and also salt and pepper.

Cooking method:

1. Free the pickled bluelegs from mucus, for example, by washing them in running water. Cut them as small as possible, and then add the chopped onion, which should be pre-fried in hot oil;
2. Add salt and pepper to the resulting mass. Stir and serve, sprinkled with chopped green onions.

Now you know what blue-legs are, where and when it is better to collect them. The presented recipes will allow you to cook a very tasty dish from them.

mjusli.ru

Growth area

Sinenozhka grows throughout the European part of Russia, as well as Kazakhstan. This fungus can be harvested until frost, as it withstands the first frosts well.

Usually blueleg grows under coniferous trees or ash. Often it grows in groups of several mushrooms. If you do not disturb the mycelium, then the blue leg can grow several times in the same place. Mushroom pickers who know mushroom places collect more than two hundred kilograms of blue foot in a season.

It grows well in places where there is humus, so they can be found in places where manure and humus accumulate, as well as on fallen leaves and near fences. Rows grow even in meadows in grazing areas.

Mushroom features:

• A very rare fruity smell that is unique to this mushroom. Some experienced mushroom pickers say that this smell is similar to pineapple.
• Only young blue-legs will be tasty. The old ones are filled with moisture and become unpleasant in taste and completely useless.
• The leg is purple. It is quite thick and long.
• Young mushrooms are completely purple.
• Blueleg can only be confused with edible mushrooms. She looks like purple line and May mushroom.
• It grows well in the garden in fertilized soil.

The appearance of the blue foot

It's a pretty pretty mushroom., which resembles a round bun. The hat is round, convex, wrapped inside, quite dense and has a creamy hue. Young mushrooms can be completely purple.

The hat is dense, smooth, shiny with diameters up to thirty centimeters. Its flesh is firm and purple. When broken in half, the fruity smell of pineapple is felt. If the mushroom is already old and saturated with rains, it may be of a yellowish tint. It is better not to take them, because they become unsuitable for food, besides, they are easily confused with poisonous ones in this form.

The blueleg has a slight resemblance to poisonous saprophyte mushrooms, but upon closer inspection, the latter can be distinguished by the yellowish color of the flesh and an unpleasant pungent odor.

Cooking recipes

Eat blueberry possible after any type of heat treatment. Raw consumption is not recommended. To taste, it is very similar to champignons, and sometimes chicken.

It is very good to salt and pickle it, and you can also cook very tasty fried mushrooms or dry them for soup.

In dried form, this mushroom is stored for a long time due to its dense pulp structure.

Some important rules when cooking any mushrooms:

• As soon as possible, you need to sort out the mushrooms after they have been collected.
• Mushrooms need to be cleaned.
• You need to hold the mushrooms in salt water to get rid of insects that may be in them.
• Mushrooms should be washed under running water.
• Boil for fifteen minutes and drain the water.
• After that, you can boil, fry, salt and make mushroom pies.

During heat treatment, the blueleg emits a bright fruity aroma, so dishes from it turn out to be unusual and exquisite.

Fried potatoes with mushrooms

The most popular mushroom dish.

For this recipe, frying in vegetable oil is best. Mushrooms must first be washed, peeled and boiled for fifteen minutes.

After that, you need to cut the potatoes into small sticks, onions into small rings, cut the mushrooms into slices. Potatoes need twice as much as mushrooms. Add spices to taste: pepper, salt, herbs, bay leaf.

Marinated mushrooms

For marinating, only blue foot caps are needed. They need to be washed, cleaned and boiled for fifteen minutes in salted water. Water must be drained.

For the marinade you will need:

• 1 liter of water
• 2 tablespoons salt
• 2 tablespoons of sugar
• 2 bay leaves
• Cherry and currant branches
• 8-10 black peppercorns
• 5 cloves of garlic

You need to pour the mushrooms with this marinade and cook for another twenty minutes. Before the end of cooking, add one tablespoon of vinegar and you can roll the mushrooms into jars.

Growing at home

This mushroom is very popular with mushroom pickers. for its unusual aroma and taste, so many people want to grow it on their site.

Sinenozhka is one of the representatives of mushrooms that will grow well in the garden, as long as the land is fertile.

The garden blueleg is rarely wormy and does not require special conditions, as it tolerates even frost perfectly.

There are two ways to grow this beautiful mushroom at home:

Sinenozhka - a very tasty and fruitful mushroom. He has quite a lot of fans among experienced mushroom pickers. And those who tried it for the first time also did not remain indifferent.

It is perfect for salting and marinade, frying and boiling. Its unusual fruity aroma distinguishes it from other mushrooms.

A distinctive feature of this mushroom is that it can be successfully grown on your site and harvest a pretty decent crop in the same place for several years.

liveposts.ru

What does the blue-legged mushroom look like (lilac-legged row)

The lilac-legged rowing hat in a radius is from 3 to 8 cm, in shape it looks like a pillow, top part- convex. And some blue legs grow to huge sizes - their radius can be 10-13 cm. The top of the cap is smooth, painted in light yellow with a purple tint. The flesh of young two-color rows is dense, but becomes looser with age. The color of the pulp is purple with a gray tint, but can be white, gray or brown with a grayish tint. Doesn't change color when broken. The smell of the mushroom body of this variety of rowing is more fruity than purely mushroomy, and the taste is pleasant, slightly sweet. The lower part of the cap of the lilac-legged row is lamellar. The plates themselves are wide, located quite rarely, their colors can be yellowish or cream.

The stem of this mushroom is approximately the same thickness along its entire length, only slightly thickened towards the base. Its length can reach 8-10 cm, and its diameter can be up to 3 cm. In young blue rows, flakes are visible on the surface of the legs - these are the remains of a bedspread. As it ages, the surface becomes smoother and the flakes disappear. Its color is purple with a grayish tint, but it can also be blue. Therefore, the mushroom was called the blue foot.

Where do bluelegs grow (video)

Taste and nutritional value of blue foot

The taste of blue-legged mushrooms resembles young champignons, pickled and salted lilac-legged rows have especially pleasant taste.

100 grams of these rows contains:

• 2.4 g proteins;
• 0.83 g fat;
• 1.8 g carbohydrates;
• Calorie content - 20.2 kcal.

Where does the blueleg grow and when to collect it

Ryadovka bicolor refers to mushrooms growing in the southern regions of our country. However, it may also occur in climatic conditions Moscow region, as well as in the Ryazan region. In general, it can be seen in all relatively warm regions of Russia. It is also found in most European countries, and also collect blueleg in the deciduous forests of North and South America.

(sometimes even in November). But the peak of their collection falls on the last decade of August and the whole of September. Experienced mushroom pickers collect bluelegs only in dry times, because after the past rains, these mushrooms become too sticky and slippery.

The name of the mushrooms is due to how these mushrooms grow - in rows or circles, and sometimes the hat of one mushroom can overlap another. And on the spot, you can collect a whole basket of blue-legged.

There are mushrooms "blue root" in open spaces - in meadows, pastures where cattle graze. Less often you can meet them in the forest, where they prefer to grow next to ash or skumpia. The most favorable soil for these rows is rich in humus, so they are often found near farms, in compost pits, and even near private houses. But the places where two-color rows grow should be wet.

Although the specific coloring scares away some of the lovers of such forest gifts, but those mushroom pickers who bring two-color rows home and start cooking them, then they constantly collect them.

Usually, several crops of such rows can be harvested per season. The first peak of active growth of bluelegs occurs at the end of spring, and the second at the beginning of autumn. If the weather is right, then experienced mushroom pickers collect up to 130-140 kg of these mushrooms per season. Moreover, these rows tolerate transportation well and practically do not break.

And a few more tips for collecting and processing bluelegs:

• they should be collected in sunny places, they do not grow in the dark thick of the forest;
• it is better to cut the lower part of the legs even in the forest, then at home it will take less time to process rows;
• you should not try raw blue legs, because even edible mushrooms can be poisoned, and you can also confuse them with poisonous varieties;
• in old rows, the lower lamellar part should be cut off, since the spores that are on it are not digested even in the adult digestive tract, which can lead to poisoning;
• before cooking, the two-color row is soaked in cool water for 2/3 hours to wash off the sand and foliage from the mushrooms. Then they are thoroughly washed a few more times. And only after that they are ready for heat treatment;
• when soaking in water, ordinary salt is added to rid the fruiting bodies of worms;
• wormy or too old specimens are best thrown into the trash immediately to avoid possible poisoning of the body.

Names of other blue-leg mushrooms

In appearance, the blue-legged row differs from all other types of mushrooms. But still there are a number of mushrooms that are similar to it, for example, purple rowing. But in this mushroom, not only the stem is purple, but also the hat itself. This kind of rowing is conditionally edible and belongs to category 4.

Also very similar are the blue legs with the weed row (but this mushroom is smaller), as well as with the purple cobweb. But this mushroom has a veil under the hat. The fibrous row is also similar to the blue root mushroom, but it is a little thinner, and the color of the hat is gray with an ashy coating. But these varieties of mushrooms can also be put in a basket, as they are edible.

Some poisonous saprophytes (for example, goat or white-purple cobwebs) look a bit like purple-legged rows. But in these mushrooms, the color of the pulp is yellow, and the aroma is very unpleasant.

How delicious to cook blue foot

Sinenozhki can be salted, pickled, dried, cooked first and second courses, and also added to salads. It cannot only be consumed raw.

Rows lilac-legged in batter

Ingredients:

• 1 kg rows;
• ½ l of kefir;
• ½ kg flour;
• vegetable oil for frying.

The rows should be thoroughly washed, cleaned and the legs separated from the hats. Flour should be mixed with kefir until complete disappearance lumps and leave to infuse for 1/6 hour. Vegetable oil is heated in a frying pan, mushroom caps are dipped in batter on both sides and fried in hot oil until golden brown. Serve hot.

How to pickle a row (video)

Ingredients for the marinade per liter of water:

• 2 tablespoons of salt;
• 2 tablespoons of sugar;
• 2-3 bay leaves;
• 8 - 12 black peppercorns;
• 5 - 6 blackcurrant leaves.

The two-color row is boiled for 1/3 hour, then the mushrooms are thrown into a colander, the liquid is allowed to drain and transferred to a saucepan with marinade, in which they are boiled for another 1/3 hour. A few minutes before the end of cooking, add 5-6 medium cloves of garlic and 1 teaspoon vinegar essence. Boiled mushrooms are laid out in sterile jars and rolled up turnkey.

Lilac-legged rows are edible mushrooms that are excellent in taste, from which a good housewife will cook a large number of dishes that will appeal to the whole family. And those mushroom pickers who know perfectly well how the blue legs look like will never pass them in the forest.

A little-known, but often found, blue foot mushroom scares away many mushroom pickers with its color. It looks somewhat exotic for our places, but it has excellent taste. And it grows in many easily accessible places. So it will not be superfluous to find out more details about it.

appearance of the mushroom

This mushroom is lamellar with a massive round cap and a blue leg. The cap is domed when young, becoming flatter with age, with the margins slightly turned outward. The diameter of the cap reaches 15-17 cm. To the touch, its surface is slightly oily, and the color is brown-yellow with a slight purple tint.

The plates of a mushroom with a purple leg are wide, often located and notched. Their color varies from gray-cream to yellowish. In young specimens, the plates are white.

If purple and weed rows are edible mushrooms and their collection in a basket negative consequences will not have, then the goat web is a poisonous mushroom. But because of its special smell, it can be easily identified.

Taste and cooking methods

Ryadovka lilac-legged, although it looks somewhat intimidating, it has an excellent mild taste. Many cooks equate it with young champignons and use it in their dishes in boiled, fried, pickled and salted form. The tender pulp and pleasant fruity taste of the blue foot were liked by many gourmets. Some recommendations that will help not to spoil the taste of the collected mushrooms:

• before cooking, soak the collected mushrooms for 20-30 minutes in salted water, then rinse clean water- this will remove dirt and fungal worms;
• in old blue legs, it is advisable to cut off the lower lamellar part - there are spores that spoil the taste;
• It is better to collect these mushrooms in open sunny places - they are more tasty there.

It should be remembered that fresh, freshly harvested bluelegs are not stored for a long time and quickly lose their nutritional value. Therefore, they must be immediately pre-prepared - boiled in salted water. Then they can be fried with potatoes and onions, salted or marinated. Although the lilac-legged row is considered conditionally edible mushroom, in its raw form it is not recommended to use it.