Blue leg mushroom recipes.

Mushroom blue leg, which is also called the blue-legged or lilac-footed row, belongs to the row family. It is distributed throughout the European part of Russia. Blue-footedness endures the first frosts, so it can be harvested until late autumn.

general characteristics

The blue-foot has a specific blue-violet color of the lower part, which scares away many mushroom pickers. In fact, this mushroom is edible and does not contain toxic substances.

You can distinguish a blue leg by the following external characteristics:

• a flat convex cap of light yellow color with a slight purple tint, the average diameter of which is 10 cm, but sometimes it can reach 25 cm;
• on the bottom of the cap there are yellowish plates;
• the leg of this fungus is fibrous, has a gray-violet or bright purple color, sometimes with a bluish tint;
• the pulp of the mushroom is dense and thick, in the mature period it becomes loose.

You can cook from the blue foot different dishes. This type of mushroom is great for pickling.

The fruiting season of the blueleg begins in April and continues until the end of October. Most mushrooms can be found in autumn. Several crops are harvested in one season.

Places of growth

The lilac-legged rowing is common in the temperate climate zone. The fungus is widespread in Russia. In addition, the blueleg is found in the forests of South and North America.

The lilac-legged row usually grows under ash or coniferous trees. Large accumulations of these fungi are observed in places where there is humus, in meadows in places of cattle grazing, in places of fallen leaves.

Unlike many other types of mushrooms, bluelegs are not tied to a particular tree: the soil is much more important to them. Such mushrooms grow in colonies, forming large rows or circles.

When collecting mushrooms, the following recommendations should be taken into account:

• it is better to collect bluelegs in sunny weather, since in conditions of humidity their caps become covered with mucus and become unpleasant to the touch, the slippery surface of the fungus will create difficulties when cutting;
• to find large colonies of mushrooms, you need to go to open bright glades;
• you should not try the blue legs in their raw form, they are conditionally edible mushrooms and require heat treatment.

When collecting a purple-legged row, it is worth abandoning rotten and old specimens. Old but strong mushrooms fresh look can be left, but before cooking, you need to remove their lamellar part and eat it ready-made without fear.

Useful properties and features of the blue leg

Sinenozhka, like other representatives of the ordinary, contains a lot of vitamins and useful substances. It:

• amino acids;
• lipids;
• potassium;
• manganese;
• phosphorus;
• selenium;
• aspartic acid, which is a natural antibiotic;
• folic acid;
• vitamin E;
• vitamin K1;
• glycine.

Blueberries have the following useful properties:

• suppression of the activity of pathogenic microorganisms;
• strengthening of coronary vessels;
• normalization of blood sugar levels;
• removal of free radicals from the body;
• improvement of the cardiovascular system;
• stabilization of blood pressure;
• prevention of the development of depressive conditions;
• removal of toxins from the body;
• decrease in the severity of inflammatory processes;
• stimulation of the urinary and biliary system;
• prevention of the development of dermatological diseases.

Growing a blue foot at home

Lilac-legged rowing can be grown at home and harvested mushrooms several times a year. Mycelium can be applied to garden soil or blueleg can be grown in suitable covered areas.

Growing mushrooms in the garden

To grow a blue foot, it is necessary to prepare compost, which is nutrient medium for this mushroom species. It can be prepared in several ways:

• mix 12 kg of dry, unrotted straw with fresh cow manure (8 kg), preparation time for the composition is about 25 days;
• mix 12 kg of straw with 8 kg of fresh bird droppings, preparation time - 24-26 days;
• mix 12 kg of straw with 8 kg of fresh horse manure, preparation time - 22-24 days;

Growing a blue foot in the garden is not difficult. It is best to plant the crop in May, although this can also be done in the fall. The only condition is that the air temperature should not be below +15 degrees. You can grow bluelegs in the garden both in beds and in boxes or bags.

After planting in the ground, the substrate with the mycelium added to it is covered and moistened regularly. When, after 2-3 weeks, purple patches (mycelium) appear on the substrate, a wet layer of earth (5 cm) should be applied on top, covering the culture.

After 2-3 weeks, the mycelium will appear on the surface of the soil. The cover layer should always remain moderately moist.

The blue leg will be able to carry winter cold. In the fall, when the temperature drops below 5 degrees, the beds with mushrooms must be covered with bags, and a layer of straw or foliage should be poured on top, the thickness of which should be at least 10 cm. In the spring, this cover can be removed when the temperature rises above 10 degrees.

Watch the video in which the mushroom picker shares his experience of growing these mushrooms on his site:

Growing blueleg indoors

Lilac-legged rows can also be bred indoors. They should maintain a temperature within + 10-15 degrees.

Also, in rooms intended for breeding bluelegs, there should be a high level of humidity. A good ventilation system and lighting are required.

The most common mistakes that negate the effort spent on growing bluelegs are:

• excessive illumination: if mushrooms get a large number of sunlight, they become dehydrated and die;
• insufficient or excessive soil moisture;
• poor ventilation.

Bluefinch gives the first harvest about a year and a half after planting.

Methods for preparing bluelegs

After harvesting and transporting the mushrooms, the blue legs should be processed as soon as possible. They need to be kept in salt water for a while to eliminate insects that may be in mushrooms. The blisters should be cleaned first.

Then they need to be washed under running water, boiled for 15 minutes, drained. After that, they can be used to prepare various dishes.

Pickled bluelegs

Bluefinches are often marinated. Mushrooms prepared in this way are truly a delicacy product, as they have an unusual, pleasant taste.

To cook pickled bluelegs, you need:

1. Boil the peeled mushrooms (1 kg) for 20 minutes.
2. Throw in a colander, wait until the water has completely drained from the mushrooms.
3. Pour the blue legs with a liter of water, put on fire, bring to a boil.
4. When the water boils, add 2 tablespoons coarse salt, a few leaves of laurel, 12 peas of black pepper. Also, if available, you can add a few oak or currant leaves - they will give a special flavor and aroma to the finished product.
5. Boil mushrooms with spices for 10 minutes over low heat.
6. Take 2 cloves of garlic, chop, add to the mushrooms along with two tablespoons of vinegar.
7. Boil everything together for 7-10 minutes.

Pour mushrooms together with brine into sterilized jars, close, put in heat until cool.

You can also cook dishes for a full lunch or dinner from blue legs - first, second, salads.

blue foot soup

To make soup, you need to take 500 g of mushrooms, one chicken fillet, 3 potatoes and 2 onions, medium-sized carrots, one bell pepper. You will also need salt, ground black pepper, Bay leaf.

Soup with blue legs is prepared in this way:

1. Mushrooms are cleaned, washed, boiled in salted water for half an hour.
2. The fillet is cut into small cubes.
3. Vegetables are peeled and cut: onions - into small cubes, potatoes - into cubes, peppers - into thin strips.
4. Carrots are rubbed on a grater.
5. Onion is fried in oil until transparent, then carrots are added to it, brought to a golden color.
6. The liquid in which they were boiled is drained from the blue legs, and poured with new water, chicken and potatoes are added, and put on fire.
7. Boil the soup for 20 minutes. 10 minutes before the end, add the fried vegetables and peppers.
8. Add salt, pepper, boil for a couple more minutes and turn off the heat.

Such mushroom soup especially good with sour cream and finely chopped greens.

Mushrooms in batter

Of these unusual mushrooms also turns out good tasty snack- blue-footed in batter. They are suitable for both family dinner and holiday table.

For this recipe you will need: kefir (0.5 l), flour (500 g), blue legs (1 kg) and vegetable oil.

1. Mushrooms need to be cleaned, washed, and the caps separated from the legs.
2. Next, you need to prepare the batter. To do this, mix kefir with flour, mix well so that the mass becomes homogeneous, without lumps. Leave the batter for 10 minutes.
3. Heat vegetable oil in a frying pan. Dip the caps of the bluelegs into the batter, making sure that it covers them evenly on all sides, then place in the oil and fry on both sides until golden brown.

You can eat mushrooms in batter both hot and cold. Fits them perfectly fresh herbs dill and parsley.

Blue-legged, or lilac-legged rowing, is a mushroom common in spacious glades and in places whose areas are enriched with humus. Although it is considered a conditionally edible mushroom, you can eat it after heat treatment without fear. Bluefinches can be grown on your own garden plot or in special rooms.

In our forests, it is not so rare to find the blue leg mushroom. It is edible, but because of its extravagant appearance, it often scares people away. However, it can be cooked - how and with what, you will read below.

Botanical description of the mushroom

Bluefoot (bicolor rowing (lilac-legged), podotavnik, blue root, Lepista personata) - conditionallyedible mushroom from the ordinary family. It is easy to recognize it by its characteristic color and other distinguishing features:

• Flat convex hat of light yellow, slightly purple hue. Its average diameter reaches 10 cm, but there are also giant mushrooms with a hat up to 25 cm in diameter. Its surface is smooth;
• At the bottom of the cap are plates, yellowish-cream in color;
• The leg is slightly thickened at the base, with a flat surface. Its length is usually no more than 10 cm, thickness is about 3 cm. In young specimens, the remnants of the “spread” in the form of flakes are visible on the leg and a fibrous structure is noticeable. The color is bright, lilac or gray-violet, sometimes with a bluish tint.

The main feature of the blueleg is its bright colors. This is what scares off mushroom pickers. But nutritional properties are good. She possesses pleasant taste, somewhat similar to champignon.

Where do blue legs grow?

Bluefinch is predominantly a southern mushroom. But in general, it is found throughout Russia, including in the Moscow region.

You can find it most often in meadows or pastures. They grow in colonies, so when you see them, you can't go wrong. You will come across small "islands", in the form of a circle or "path".

And sometimes they can be seen very close. Undergrowths love soils rich in organic matter. Therefore, they often appear near farms, houses, and even in compost ditches.

In the forest, on the contrary, you rarely meet this type they prefer well-lit spaces. But, if there are several colonies in the thicket, then under deciduous trees.

What can be confused with "blue-leg"?

Of course, this is difficult to do, this representative is very bright. But still there are similar ones and you need to know how to distinguish them:

1. Row purple- conditionally edible mushroom. Her only difference is her bright purple hat. And if it is slightly purple at the blue leg, then here the shade will be more saturated;
2. Row weed- also very similar, but much smaller;
3. Cobweb purple- conditionally edible and it can also be put in the basket. But the taste will be somewhat different. You can distinguish it by the "veil" located under the hat and colors. Him top part more gray, with an ashy coating;
4. The white-purple cobweb is a poisonous mushroom, one must be extremely careful with it. It is a bit like a "blue root", but its flesh is light yellow, which is noticeable when broken. Sometimes it has purple spots. If the weather is calm, you will also be able to smell a pungent smell.

As you can see, there is still room for error. Therefore, one must be very vigilant and, if in doubt, better throw it away.

When to pick blueleg mushroom?

The blue leg appears already beginning of April until the end of October. But the peak of activity falls on the last weeks of August and September. During the season, experienced mushroom pickers collect several crops, up to 130 kg.

To harvest such a crop, as well as get a delicious mushroom to the table, you need to know a few rules:

• The weather should be sunny, in the rain the surface of the hat is covered with unpleasant mucus;
• The largest colonies are found in light glades, and not in the thick of the forest;
• Throw away old rotten specimens without regret;
• Do not try them raw, this is a conditionally edible mushroom and without processing it can be dangerous;
• In old, but still strong representatives, it is necessary to remove the lamellar part and then they can be eaten. Otherwise, you risk getting poisoned.

Two-color rowing perfectly tolerates transportation. It does not break or crumble in the basket, even if you have collected a large amount. Experienced mushroom pickers they say that its taste is very interesting and having tried it once, many begin to take only this delicacy.

How to pickle mushrooms "blue leg"?

This is a very attractive product for those who are on a diet. With a low calorie content (20 kcal), it contains a significant amount of protein (2.4 g) and practically no fat (0.83 g). They are also delicious, especially when marinated. Although they can be fried, boiled, added to salads.

We will describe one of marinade recipes, calculated on 1 kilogram of blue legs:

• Before cooking, the product must be washed well, cleaned of debris, cut;
• Then boil for 20 minutes;
• After recline in a colander and wait until the water drains;
• Now again fill with water (1 l) and wait until it boils. Salt (take 2 tablespoons of coarse salt), add seasonings: bay leaf, peppercorns (12 pieces), oak and currant leaves;
• Boil for 10 minutes over low heat;
• Now chop the garlic and put it together with vinegar (2 tablespoons);
• Boil for another 7-9 minutes;
• Everything can be bottled;
• Put closed containers in heat, wait until they cool down there. After that, you can store it in any cool and dark place.

Before serving, the delicacy must be seasoned with chopped green onions and vegetable oil.

Mushroom "blue leg" is an excellent product in terms of quality and taste. Any housewife will be able to cook a lot of it delicious meals to choose from. The main thing is to learn how to collect it and not to be confused with similar representatives. It is difficult to do this according to the description, it is better to ask those who have already seen and know.

In this video, mushroom picker Alexei Lobanov will show how “blue legs” grow in the forest, how to collect them correctly, how to distinguish them from poisonous counterparts:

The blue leg mushroom grows throughout Russia singly or in large groups in meadows, pastures and forest edges. He has a pleasant and delicate taste and fleshy dense pulp. It got its name from the blue color of its legs.

Blue leg mushrooms can be fried with vegetables

• Servings: 2
• Preparation time: 20 minutes
• Time for preparing: 15 minutes

Recipe for fried mushrooms blue legs

Before cooking, mushrooms must be soaked in water for at least ½ hour, and then rinsed to remove sand stuck there from the plates.

Cooking:

1. Boil the blue legs. Slice in small pieces.
2. Onion cut into thin half rings and fry.
3. Add chopped mushrooms to the pan with onions and fry lightly.
4. Add sour cream, salt, pepper and simmer for 1-2 minutes.

Sprinkle the finished dish with chopped herbs if desired. To taste, these mushrooms are somewhat reminiscent of champignons. This recipe can be modified by adding beaten eggs instead of sour cream.

How to cook mushrooms blue legs for the winter

These mushrooms are most often pickled, as in this form they are the most fragrant and tasty. Properly selected spices enhance the anise flavor characteristic of blue legs.

Ingredients:

• blue legs - 1 kg;
• water - 0.5 l;
• sugar - 3 tbsp. l.;
• salt - 2 tbsp. l.;
• bay leaf - 2-3 pieces;
• black and allspice - 7-9 peas each;
• garlic - 1 head;
• vinegar - 2 tbsp. l.;
• currant and cherry leaves.

Cooking:

1. Boil the mushrooms for about 20 minutes and drain in a colander.
2. Pour in water, bring to a boil. Add spices and leaves. Boil for 10 minutes on low heat.
3. Add chopped garlic pour vinegar. Cook for another 7-8 minutes.
4. Pour into banks, roll up.

Store in the dark and cool place. Mushrooms prepared in this way are best combined with boiled potatoes. They turn out delicious and crispy.

Recipe for blue leg mushrooms with hot peppers

This appetizer is quite spicy.

Ingredients:

• mushrooms - 2 kg;
• water - 5 tbsp.;
• garlic - head;
• chili - 1 pc.;
• allspice - 8 peas;
• salt - 1 tbsp. l.;
• citric acid - 0.5 tsp.

Cooking:

1. Boil mushrooms in salt water. Drain liquid.
2. Pour clean water and boil for 10 minutes on low heat.
3. Cut the garlic into thin slices, pepper into circles. You don't have to choose the seeds, but if you don't like it too spicy, you can omit them. Add to mushrooms.
4. Add the rest of the ingredients and cook over low heat for 1/3 hour.

Pour into pre-sterilized jars and roll up.

Mushroom blanks for the winter - good addition to any side dishes and universal ingredient for delicious snacks and salads.

Pickled mushrooms are divided into sterilized and unsterilized. In a clean boiler lay the prescribed rate of salt, add water at the rate of 7-8 liters per 50-liter boiler in dry weather and 5-6 liters in wet weather. Water is brought to a boil, prepared mushrooms are loaded and cooked at a low boil, stirring them. The resulting foam is removed.
Cooking time depends on the type of mushroom. Porcini mushrooms, boletus, mossiness mushrooms, boletus, boletus, goats, champignons, bbws and rows
and the question was specifically about the rows, in particular, about the purple row

I WISH YOU HAPPINESS:)

Among the wide variety of mushrooms you can find quite interesting and delicious mushrooms blue-footedness. They belong to the group of rows and have the scientific name of the lilac-legged row. Many inexperienced mushroom pickers ignore them, but in vain.

It's quite universal mushroom, and you can cook it in different ways. Outwardly, it differs from the mushrooms we are used to and is considered conditionally edible, but this does not frighten mushroom pickers when picking it.

Habitat and appearance

This type of mushroom can be found almost everywhere. In the Southern Hemisphere, you can even harvest two crops. It is able to easily tolerate small frosts down to -4 ° C. Collection takes place from August to November. These mushrooms love fertile soil, and therefore they can often be found on dunghills, as well as in forest belts and under coniferous trees. They grow in "families" and in one place, which is what mushroom pickers use.

You can also meet them in home gardens. Under favorable conditions, you can reap a good harvest. Bluefoot is appreciated for its ease of preparation and light fruity aroma. Each mushroom has its own characteristics.

Some inedible mushrooms They “disguise themselves” as their relatives, and therefore it is necessary to know high-quality mushrooms “by sight” so as not to harm your body.

Distinctive features of bluelegs:

1. The leg is cylindrical in shape with a blue tint and up to 10 cm high.
2. The smooth surface of the cap white shade and under favorable conditions can reach 30 cm in diameter.
3. The pulp has an unobtrusive fruity aroma and is very fleshy.
4. Under the cap there is a lamellar structure. She may have like White color, and yellowish, and even slightly olive.

You can cook mushrooms with blue legs in different ways: fry, cook soups, make fillings for pies and dumplings, salt, marinate, bake with different ingredients, dry, freeze and much more. At heat treatment mushroom practically does not decrease in volume.

Lovers of this product recommend it boil for at least thirty minutes to protect yourself from poisoning.

In its raw form, it should never be consumed.

There are many recipes on how to cook blueleg mushrooms tasty and without fear for your health.

In any cuisine of the world, you can find dishes using mushrooms. It is always tasty, satisfying and unusual. They may well replace meat dishes by nutrition. Here are some pretty good recipes.

Rows fried

The dish will turn out tasty and fragrant if you add a little sour cream or heavy cream. There are no special proportions, it all depends on individual taste and preference.

A set of necessary products:

Separate the fruit body of the rows from the legs and rinse thoroughly from dirt, remove the top film from the caps. Cut randomly, boil for 10 minutes.

Remove them with a slotted spoon, put them in a heated pan, stirring, let the excess liquid evaporate. Add oil and finely chopped onion. Fry until golden brown, pour in sour cream and simmer for 15 minutes low fire. The finished dish can be sprinkled with herbs.

It is better to cook it with chicken meat. You can cook noodles yourself or buy ready-made noodles, but only egg noodles, since they will not lose their attractive appearance in the finished dish.

You will need the following ingredients:

• 2 liters of water;
• chicken;
• rows;
• a couple of potatoes;
• 200 g noodles;
• bulb;
• salt, parsley, ground pepper.

The first step is to boil the chicken. Boil the rows separately, draining the water twice.

Put the diced potatoes into the broth, cook until tender. Add rows and noodles to it. Season with spices and bring to a boil. Remove from heat, let stand 10 minutes. When serving, you can add sour cream and herbs.

Such a dish is prepared very quickly and just as quickly disappears from the table. It is somewhat reminiscent of pies, only "lazy".

It is necessary to prepare:

Wash mushrooms, remove stems. Boil for 5 minutes in salted water, remove and dry.

In a suitable container, mix kefir and soda. Sift flour, knead the dough. It should resemble the consistency of sour cream. Dip the caps in it and fry in a preheated pan on both sides until golden brown. It is better to use hot.

This dish came to us from french cuisine. It is prepared in special portioned cocotte makers, but if they are not available, it can be cooked in one great shape. It is served piping hot.

You will need the following products:

Chop clean mushrooms randomly. Chop the onion and fry in oil until soft.

Add mushrooms, boiled rice and some cream. Season with spices. Transfer to coconut bowls, drive one egg into each and sprinkle with grated cheese on top. Bake in the oven at 180°C for 20 minutes. Serve in cocottes, sprinkled with herbs on top.

Mushroom cutlets

This dish will undoubtedly appeal to those who have given up meat or are fasting. The products are the simplest, and the result is excellent.

The composition of the products is as follows:

Boil mushrooms in salted water for 20 minutes. Throw in a colander, let drain all the liquid.

Grind in a meat grinder or chop in a blender. Add finely chopped onion, a spoonful of semolina and crackers, an egg, spices and nuts. Mix well. Spread with a spoon hot pan with oil, fry on both sides until browned.

This method of preparation is good because it is used ready meal possible almost immediately. It's not only excellent snack but also a good addition to any salad.

The layout is like this:

Pour water into a saucepan, add oil, garlic (pass through a garlic press), vinegar, lemon juice, salt.

Boil everything on low heat for 10 minutes. Coarsely chop the washed mushrooms. Strain the brine, boil with mushrooms for 10 minutes, cool. You can add onion sliced ​​​​in half rings and let marinate.

The advantage of this dish is that there is no need to bother with preparing the dough for a long time. it great option when guests are on the doorstep and you need to feed them something tasty and satisfying.

You will need the following products:

For liquid dough:

• 200 g sour cream;
• 200 g of mayonnaise;
• 3 eggs;
• baking powder;
• flour.

Cut clean blue legs, fry on vegetable oil with onions, cut into half rings.

Peel raw potatoes, cut into medium-thick cubes. Mix with cooled mushrooms, season with spices.

Mix ingredients for the dough. Add enough flour so that the dough resembles thick sour cream. Put half of the dough, the filling and the remaining dough on the bottom of the form. Bake at 180°C for 40 minutes. Ready pie brush with oil and cover with a towel. Give it a rest for five minutes.

This species of the mushroom family is rich in beneficial vitamins and minerals. Dishes from them are recommended to be used for seasonal ARVI diseases at least twice a week.

They are also capable of:

You should always eat dishes from edible and conditionally edible mushrooms. It is only necessary to follow the cooking technology. With imagination, you can cook dishes of incredible taste.