What does a blueleg mushroom look like, and what can you cook from it? Recipes for blue stem mushrooms Edible mushrooms with purple stem.

Mushrooms with unusual colors are not uncommon, but they look very exotic. Purple mushrooms are both edible and non-edible species, so you need to know their description and characteristics.

Purple web mushroom

Purple cobweb, from the Latin Cortinarius violaceus, belongs to the category. The popular name is purple marsh grass or fat woman. This and the family Cobwebs or Cortinariaceae grows in coniferous and deciduous forests and has the following characteristics:

• the convex or cushion-shaped cap has a diameter of up to 15 cm;
• old specimens have an outstretched, felt-scaled cap with wavy edges, dark purple in color;
• wide, sparsely spaced plates grow into teeth and have a dark purple color;
• the height of the leg does not exceed 120 mm with a thickness of 20 mm;
• the upper part of the leg is covered with small scales;

• the lower part of the stalk has a tuberous thickening;
• the structure of the leg is fibrous, brownish or dark purple, with a slightly lilac surface;
• the pulp is whitish or bluish, with a purple tint, and has a pronounced nutty taste;
• The mushroom aroma of the pulp is almost completely absent.

Edible purple cobweb is very well suited for preparing elegant first and second courses. Despite the fact that the taste of the cobweb is quite average, it is eaten boiled and fried, and is also used for pickling and salting.

The marshland forms mycorrhiza with deciduous and coniferous trees such as pine, birch, spruce, beech and oak. The period of mass fruiting of the purple cobweb occurs in August and lasts until mid-October. Most often it can be found on humus and acidic soils, fallen leaves and mossy soil.

Where does the purple cobweb grow (video)

Purple dog

Peziza violacea belongs to the genus Peziza or Peziza and the family Pezizaceae or Pezizaceae. The fruiting bodies of the violet arctic fox grow in relatively large groups in areas after fires and. Peak fruiting occurs in spring and the first half of summer.

Characteristics and morphological description of mushrooms called purple petitsa:

• cup- or saucer-type discomycete;
• the average diameter of the shallow fruiting body is about 5-30 mm;
• the smooth inner part of the spore-bearing surface is lilac, violet or reddish-violet in color;
• the outer part is paler than the inner side, grayish-lilac or pale brown;
• the presence of a false pedicle may be observed;
• pale lilac color, rather thin and brittle pulp, does not have a pronounced mushroom taste and aroma.

The mushroom does not belong to the category of poisonous, but is collected by lovers of “quiet” hunting and is used for food purposes extremely rarely, due to the lack of decent taste and thick, fleshy pulp. Petsitsa is the closest relative of strings and morels, therefore it is used not only fried and salted, but also as a decoration for salads, which will significantly enrich the aesthetic side of ready-made dishes.

Row purple

The mushroom called violet row is known to many mushroom pickers as naked or violet lepista, and among the people it is affectionately called cyanosis or titmouse. Lepista nuda belongs to the category of conditionally edible mushrooms, the genus Lepista and the family Oryadovaceae or Govorushka.

Such a fairly large mushroom, like row, has the following morphological description:

• the diameter of the fleshy cap does not exceed 16-18 cm;
• the cap is fleshy, hemispherical and convex in shape, with thin edges turned down;
• adult specimens have a convex-spread or depressed-shaped cap with curved edges;
• there are specimens with wavy-curved caps;

• the smooth surface of the cap has a characteristic gloss;
• the cap of a young mushroom has a bright purple color, and with age it tends to fade and acquire an ocher tint;
• fleshy type, the pulp is sufficiently dense and has a light purple color;
• The pulp is characterized by the presence of a rather weak but pleasant taste and aroma, reminiscent of anise;
• the plates are quite thin, often arranged with adherent teeth or almost free type, purple in color;
• the legs are dense, cylindrical in shape, with a slight thickening at the base;
• the surface is smooth, with longitudinal fibers;
• Characteristic is the presence of a flocculent coating under the cap and purple pubescence at the base of the stem.

Features of purple rows (video)

The violet row belongs to the category, and its fruiting bodies grow on the surface of rotting leaf litter. It has sufficient resistance to cold weather and bears fruit from mid-September until the onset of significant cold weather in October-November.

The conditionally edible purple row mushroom is of fairly good quality, but before using it for food, pre-cleaned and washed mushrooms should be subjected to heat treatment in the form of boiling for 15-20 minutes. Eating violet grass without prior boiling often causes quite severe stomach upsets. Among other things, preliminary boiling of the fruiting bodies of the row allows you to eliminate the specific smell and taste characteristic of all mushrooms growing on rotting organic matter.

Amethyst lacquer

An edible, but quite rare mushroom in our country called lilac or amethystina, from the Latin Laccaria amethystina, belongs to the genus Lakovitsa and the family Rowaceae. The mushroom grows on moist soils of forest zones and has the following external characteristics:

• the diameter of the cap varies between 10-50 mm;
• young specimens have a hemispherical shape;
• old fruiting bodies of amethyst varnish have a flat cap;
• the coloring of the surface of the cap is lilac-violet, but with age it is prone to severe fading;
• the plates are quite thick, sparsely spaced, lilac-violet in color;
• in mature specimens of fruiting bodies, the plates are whitish-powdery and descending along the stalk;
• leg with longitudinal fibers, characteristic purple coloring;
• The pulp is thin, lilac-violet in color.

Mushrooms can be used to prepare both first and second mushroom dishes.

Color-changing mushrooms

Mushrooms that acquire a purple color are few in number, but are worth mentioning. You should not be surprised if the fruiting bodies of such fruits turn purple after cooking. The pulp of these mushrooms, when exposed to heat treatment, becomes a very unusual, interesting cherry-purple color.

How to pickle purple rows (video)

In addition, the fruiting bodies, as well as some varieties, become blue-violet during the cooking process, which is due to the presence of the enzyme tyrosinase in the pulp.

• Division: Basidiomycota (Basidiomycetes)
• Subdivision: Agaricomycotina (Agaricomycetes)
• Class: Agaricomycetes (Agaricomycetes)
• Subclass: Agaricomycetidae (Agaricomycetes)
• Order: Agaricales (Agaric or Lamellar)
• Family: Tricholomataceae
• Genus: Lepista (Lepista)
• View: Lepista nuda (Purple row)

Other names for the mushroom:

Other names:

• Row purple

• Lepista naked

• Lepista violet

• Cyanosis

• Titmouse

Description

Hat: the cap is 6-15 cm in diameter. It is initially violet, then fades to lavender with a hint of brown, and is sometimes watery. The hat has a flat, slightly convex shape. Dense, fleshy with uneven edges. The lamellar hymenaphorus also changes its bright purple color to grayish with a lilac tint over time.

Records: wide, thin, often located. At first bright purple, with age - pale purple.

Spore powder: pinkish.

Leg: height of the leg is 4-8 cm, thickness 1.5-2.5 cm. The leg is even, fibrous, smooth, thickens towards the base. Pale lilac color.

Pulp: fleshy, elastic, dense, purple in color with a light fruity aroma.

Edibility

purple row is an edible tasty mushroom. Before cooking, the mushrooms need to be boiled for 10-15 minutes. The decoction is not used. Then they can be salted, fried, marinated, and so on. Dried rows are ready for consumption after three months.

Spreading

Violet row is common, mostly in groups. It mainly grows in the north of the forest zone in mixed and coniferous forests. Less common in clearings and forest edges, among nettle thickets and near piles of brushwood. Often together with . Fruits from early September until November frosts. Occasionally forms.

Similarity

It is similar in color to the row - also a conditionally edible mushroom. The only difference between the mushroom is the specific veil of cobwebs enveloping the plates, which gave it its name. The cobweb also has an unpleasant musty smell of mold.

Kira Stoletova

One of the interesting natural representatives is the blue-footed mushroom, which in the scientific world is called the purple-footed row because of the characteristic color of its stem.

Description of appearance

The blue-legged row, or two-flowered plant, has an unusual appearance.

Among the people, the lilac-legged row has many names: blue root mushroom, lilac-legged row, lilac-legged lepista, blue-legged mushroom, etc.

The blueleg mushroom has the following description:

• hat: brownish-yellow with a purple tint, up to 16 cm in diameter, convex in young ones, flat-convex or cushion-shaped in older ones. The surface of the cap (skin) is smooth;
• hymenophore: lamellar, frequent. The plates are wide, yellow or cream colored;
• spores ellipsoid;
• pulp: fleshy, thick, dense in young mushrooms, and loose in older ones. The color ranges from white to gray or even gray-brown. The pulp has a fruity aroma and a sweetish taste;
• leg: purple fibrous (this is clearly visible in appearance in young mushrooms), with a diameter of 3 cm and reaching a height of up to 10-12 cm. In young mushrooms, there are remains of a blanket on the surface of the stem. As the mushroom matures, the surface of the stem gradually becomes smooth.

The lilac-legged row is a little-known edible mushroom. The edges of its cap are curved inward, the surface is oily, similar to the surface of an oil dish.

The leg is dense, with clear and bright lilac-blue fibers.

The pulp is pleasant to the touch, with a bluish tint, and a pleasant characteristic aroma. The taste is reminiscent of champignons.

The lilac-legged row mushroom has grayish plates with a pink or brownish tint. Fastened loosely or recessed. Spore powder is yellow-pink.

It is better to collect younger fruiting bodies. The younger they are, the whiter they are.

Irina Selyutina (Biologist):

For its growth, the lilac-legged rower prefers alkaline soils of meadows, forest clearings, or in areas of already abandoned farmland or pastures. This mushroom grows in fairly large colonies - “witch circles”. The peak growth of fruiting bodies occurs in September, although they can be collected from August until November. Experienced mushroom pickers go into the forest to “hunt” for these mushrooms only in dry weather - after the rains they are sticky and slippery.

These mushrooms are able to grow even at low temperatures and are found in forests during light frosts, when the temperature drops to -5℃. That is why they can be collected until November inclusive.

Bluelegged row grows well in temperate climates and cool areas, under fir or fir trees. In the deciduous forests of Crimea, mushrooms find a place under beech, birch or oak. They grow from mid-August until frost.

The blue leg is confused with the following rows:

• r. purple;
• r. dirty;
• r. yellow;
• r. terracotta;
• r. pale.

They are all similar to the original, but – no matter how you look at them – there are noticeable differences in coloring. For example, the violet row is completely purple (which corresponds to the species name), and the edible purple has only a leg of this color.

The dirty or weedy row (Lepista sordida) has a purple skin, but is much smaller in size. It grows in more marshy areas.

False bluefoot is a conditionally edible species. Poisoning will not occur if something other than the original accidentally ends up in the basket.

Useful properties

Edible bluelegs contain a rich vitamin composition, a huge amount of minerals and trace elements necessary for the human body. One serving of mushrooms contains enough copper, manganese, zinc, potassium, iron phosphorus and sodium to fill the daily requirement.

Regular consumption of them contributes to the normal functioning of the body as a whole. They contain high quality protein and amino acids.

They contain 18 amino acids. There is no such quantity in any representative of the Plant kingdom. Alanine, threonine, lysine, stearic and glutamic acids predominate.

The sugary substance trehalazole gives the pulp a pleasant sweetish taste.

Natural antibiotics, clitocin and fomecin, make the rows unique. It is these substances that have a fatal effect on cancer cells and pathogenic bacteria.

The blue leg contains 10 types of polysaccharides.

Harm and contraindications

Along with its benefits, the lilac-footed row also has a number of contraindications:

• In case of low stomach acidity, pancreatitis and chronic gastrointestinal diseases, it is better not to eat dishes with such fungi: an exacerbation of the disease occurs. As a last resort, only caps are allowed.
• Pregnant women and young children should not eat mushrooms: disturbances of consciousness, hallucinations, diarrhea and vomiting may occur. The symptoms are similar to white toadstool poisoning.

Negative properties include the severity of digestion. If it is prepared incorrectly or the technology is violated, pain and pain appear in the stomach, rotting processes and vomiting begin.

Overeating causes bloating, flatulence and diarrhea.

Attention! Rowers can accumulate products of human activity in their fruiting bodies, so you should not collect and eat old, overgrown mushrooms.

Application

Official medicine has an ambiguous attitude towards mushrooms. In Eastern countries there are entire schools of healers who work exclusively with mushrooms, but in Europe this is all in its infancy, because We are used to relying more on traditional medicine.

Application in medicine

The lilac-legged row is used to make preparations for diabetics, antibiotics and drugs to combat tuberculosis.

Description of the beneficial properties of lilacfoot:

• antibacterial;
• antimicrobial;
• anticancer;
• immunomodulatory;
• improves heart function;
• anti-inflammatory;
• stabilizes blood pressure;
• normalizes blood sugar (glucose) levels;
• strengthens the walls of blood vessels;
• removes radionuclides and isolates them;
• cleanses the liver of waste and toxins;
• activates the heart and supplies blood to the blood vessels of the brain.

In order not to get sick from ARVI, you should introduce rowing into your diet. The extract of the purple stem row is used in dietary supplements. The Chinese actively use the mushroom in medicinal mixtures and drugs for cancer of the female genital organs.

The presence of a wide range of vitamins helps with beriberi disease, restores the immune system and stabilizes the body, especially in winter and spring, when there is a shortage of fresh vegetables and fruits.

A unique mushroom helps with diseases of the gastrointestinal tract and genitourinary system, improves the functioning of the heart and spleen. Thus, the gray row destroys cholesterol plaques, cleans the walls of blood vessels and transforms adipose tissue into physiological fluid and glycerol.

Edible yellow row prevents the development of dermatophytosis of the skin and hair. FYI. Dermatophytoses are infectious diseases of keratinized tissues that are caused by fungi, representatives of the genera Trichophiton, Microsporum (Dermatophytes group, imperfect fungi Fungi imperfecti).

Orange mushrooms contain a huge amount of vitamin D and carotene. They are allowed to be used by children from a certain age, after 14 years.

Application in cosmetology

Powder is made for cosmetic purposes. To do this, the mushrooms are dried and ground to a powder. This powder is used to make a lotion for the skin and face. For acne, this is an indispensable medicine. It regulates sebum secretion and removes irritation.

The powder is added to belongings and creams as a dietary supplement.

Use in cooking

Lovers of delicacies will not be able to refuse forest delicacies.

A wide variety of dishes are prepared from the blue leg. The lilac-footed row resembles chicken meat in taste, tender and aromatic.

Irina Selyutina (Biologist):

The collected rows must be sorted out and washed immediately upon returning from the forest. After this, they are filled with salt water and left for some time to remove insects or their larvae that could be “lost” in the plates or in the pulp.

For any cooking method, pre-boil them for at least 15-20 minutes, draining the water. FYI. Experienced mushroom pickers determine the time required for preliminary heat treatment by the appearance of the mushrooms - 15-20 minutes is enough for young mushrooms, but boil older mushrooms for at least 30 minutes.

• Division: Basidiomycota (Basidiomycetes)
• Subdivision: Agaricomycotina (Agaricomycetes)
• Class: Agaricomycetes (Agaricomycetes)
• Subclass: Agaricomycetidae (Agaricomycetes)
• Order: Agaricales (Agaric or Lamellar)
• Family: Tricholomataceae
• Genus: Lepista (Lepista)
• View: Lepista glaucocana (Greyish-lilac row)

Other names for the mushroom:

Synonyms:

• Row gray-gray

• Row gray-blue

• Tricholoma glaucocanum
• Rhodopaxillus glaucocanus
• Clitocybe glaucocana

Description of the mushroom

The cap is 4-12 (up to 16) cm in diameter, in youth from conical to hemispherical, then from flat-convex to prostrate, usually with a tubercle. The skin is smooth. The edges of the cap are smooth, folded inwards when young, then folded in. The color of the cap is grayish, possibly with a purple, lilac, or cream tint. The cap is hygrophanic, especially noticeable in older mushrooms; it turns brownish from humidity.

The flesh is white or grayish, maybe with a slight tint of the color of the stem/lamellae, in the stem at its periphery and at the bottom of the cap of the blades, the color of the stem/lamellae is 1-3 mm. The pulp is dense, fleshy, and in old mushrooms it becomes watery in humid weather. The smell is not pronounced, either weak fruity or floral, or herbaceous, pleasant. The taste is also not pronounced, not unpleasant.

The plates are frequent, rounded to the stem, notched, in young mushrooms they are almost free, deeply adherent, in mushrooms with outstretched caps they are noticeably notched, they look as if they have grown attached due to the fact that the place where the stem enters the cap becomes not pronounced, smooth, cone-shaped. The color of the plates is grayish, maybe creamy, with shades of purple or lilac, more saturated than on the top of the cap.

Spore powder is beige, pinkish. Spores are elongated (elliptical), almost smooth or finely warty, 6.5-8.5 x 3.5-5 μm.

The leg is 4-8 cm high, 1-2 cm in diameter (up to 2.5), cylindrical, can be widened at the bottom, club-shaped, can be curved at the bottom, dense, fibrous. The location is central. From below, a litter grows to the stem, sprouted with mycelium with shades of the color of the stem, sometimes in large quantities. The stem is the color of mushroom plates, possibly with a powdery coating in the form of small scales, lighter than the color of the plates.

Habitat

Grows in autumn in forests of all types with rich soil and/or thick leaf or coniferous litter; on heaps of leaf humus and in places where foliage is transported; on rich soils in floodplain copses of rivers and streams, lowlands, ravines, often among nettles and bushes. The litter actively grows with mycelium. Likes to grow along roads and paths where there is a significant amount of leaf/coniferous litter. It grows in rows, rings, from several to dozens of fruiting bodies in a ring or row.

Similar species:

• a very similar mushroom, in 1991 there was even an attempt to recognize the grayish-lilac variety of purple, but the differences were sufficient for it to remain a separate species, although the synonym Lepista nuda var appeared. glaucocana. It is distinguished by a paler color, and the main difference is the color of the pulp: in violet it is deep purple throughout its entire depth, with rare exceptions, except for the light center of the leg itself, and in grayish-lilac the color appears only along the periphery in the leg and above the plates, and quickly fades away with distance to the center of the leg and from the plates.
• The mushroom looks like a creamy form of a grayish-lilac row and has a strong odor.
• It differs, firstly, in its place of growth - it grows in meadows, along river banks, along forest edges, in clearings, in grass, and the row is grayish-lilac in a forest with thick leaf or coniferous litter. Although, these species can overlap in their habitat on the edges. In the lilac-legged rower, the characteristic lilac color appears only on the stem, and never on the blades, but in the grayish-lilac color of the stem is identical to the color of the blades.

Edibility.

Conditionally edible mushroom. Delicious. Completely similar to the purple row. Heat treatment is necessary because the mushroom contains hemolysin, which destroys red blood cells (like purple row), which is completely destroyed during heat treatment.

Blueleg: description of the mushroom, features of growth

Blueleg, or lilac-legged rower, is an edible mushroom of the rower family. Resistant to temperature fluctuations and high soil moisture. Vegetation does not stop until -3 ⁰С.

What do bluelegs look like?

Cushion-shaped cap from 5 to 19 cm in diameter. The yellow-violet surface is smooth and slimy, divided on the inside by lamellar membranes. The color does not change when cut. The spore-bearing plates of a mature mushroom are gray-violet.

Source: Depositphotos

Blueleg is a mushroom that grows in sunny open places

The smooth gray-violet leg reaches 4–11 cm in length and 1–4 cm in thickness, expanding towards the base. In young mushrooms it is covered with whitish scales. Color saturation varies depending on soil moisture and air temperature.

The flesh of the blueleg is dense, gray-violet or cream, with a pronounced fruity aroma. After heat treatment it acquires a sweetish taste.

Spore powder is white with a pink tint. Colorless spores of ellipsoidal shape.

Mushrooms grow in groups of 5–15 pieces. Arranged in rows or circles, the caps are pressed closely together. Full ripening occurs on the 5–7th day after germination. In adult mushrooms, the ends of the cap bend down and darken. After the onset of frost, the shade of the lilac-legged row changes to yellowish-cream.

The lilac-legged rower has a false twin - the poisonous rower. According to the description, the mushroom looks like a blue leg. It is distinguished by light lilac scales that cover the entire surface of the mushroom, and a bluish cap with a tubercle in the center. The leg is covered with a powdery coating. The flesh of the poisonous row is snow-white, with a sweetish smell and taste. The mushroom is toxic and, when eaten, causes severe poisoning, convulsions, fainting and absent-mindedness.

Features of the growth of bluelegs

The lilac-legged row belongs to the category of southern mushrooms. On the territory of Russia it is found in the Moscow, Ryazan and Tula regions. Grows in the forests of South and North America.

It bears fruit twice a year: from late April to May and from late August to October. In cold climates, fruiting occurs only in autumn. Grows on loose, fertile, moist soils. Does not tolerate stagnant moisture.

Found in open sunny places:

• meadows;
• forest clearings;
• roadsides;
• pastures;
• along the banks of rivers and lakes.

Bluefoot grows in humus soils near farms, barnyards, landfills and residential buildings. The mushroom is found in deciduous and pine forests.

The taste of lilac-legged row is vaguely reminiscent of champignon. Suitable for eating fried, pickled and salted. Boiled mushrooms are stored frozen in the refrigerator for up to 4–5 months. Do not consume fresh.

Blueleg is an edible mushroom common in Russia and Europe. The sweetish taste, fruity aroma and dense consistency of the pulp have made the lilac-legged rower popular in cooking.