Blue leg mushroom pickling recipe. Simple recipes for preparing row mushrooms

Ingredients

To prepare pickled bluelegs for the winter you will need:
fresh bluepod mushrooms - 1 kg;
water for pre-boiling- 3-4 liters.
For the marinade:
water - 1 liter;
salt - 1 tbsp. l.;
sugar - 1 tbsp. l.;
vinegar 9% - 40-50 ml;
Bay leaf- 2 pcs.;
allspice - 5 pcs.;
black peppercorns - 7 pcs.;
cloves - 3 buds.

Cooking steps

A distinctive feature of the bluefoot is its purple leg.

To prepare pickled bluelegs for the winter, I needed these ingredients.

Clean the blue legs; to do this, simply scrape off the purple part near the leg with a knife. There is no need to clean the hat.

Place the mushrooms in a colander and rinse under running water.
Cut mushrooms that are too large into 3-4 pieces. Place the mushrooms in a saucepan, pour cold water, put on the fire, bring to a boil and reduce the heat, boil the bluelegs in non-salted water for 10-15 minutes. Then drain the water in which the bluelegs were boiled and pour over the mushrooms. clean water, put it on the fire again, bring to a boil and boil again for 10-15 minutes.

To prepare the marinade, boil water, add bay leaves, allspice, black peppercorns, clove buds, salt and sugar. Place the bluelegs in the marinade, bring to a boil, add vinegar. Boil the mushrooms in the marinade for another 5-7 minutes, skimming off the foam.

Prepare the jars and lids for sealing; to do this, boil the lids in boiling water for several minutes, and sterilize the jars in a way convenient for you.

Delicious and enjoyable preparations!

The scientific name of blue-legged mushrooms is lilac-legged mushroom. They refer to conditionally edible mushrooms, but at the same time they have pleasant taste. You can eat them prepared in several ways, but the most popular of them is pickling. This is how bluelegs preserve appearance, dense structure and acquire a pleasant sour aftertaste.

Bluefish are delicious and hearty mushrooms

Harvesting mushrooms, including bluepods, must be done in the first half of the day. Ripe, but not overripe fruits are carefully cut off at the base or scrolled clockwise. It is important not to uproot the mushroom, otherwise the mycelium may be damaged and next time there may be no harvest in this place.

Pickling mushrooms must begin with their initial processing. It consists of a thorough inspection of the harvested crop and other manipulations with mushrooms. For example, their sorting and cleaning, boiling or soaking. For each type of fruit primary processing varies, so it is important to know how to properly process bluepods so that in the future the mushrooms do not lose their taste.

When collecting bluelegs, you need to clear them of soil, leaves and other forest debris. Next, the fruits are placed in strong but low baskets for less deformation of the caps. The harvest spoils quickly, so processing should be done no later than 4-5 hours after harvesting.

Where do bluelegs grow (video)

Sorting and pre-processing

To cook the mushrooms in different dishes evenly, they must be distributed by size. Small bluefish are best suited for pickling, as their size allows them to absorb all the spices faster.

Before pickling bluelegs, you need to not only clean them and wipe them with a damp cloth, but also quickly rinse under cold water to wash away small insects. When sorting, each mushroom must also be inspected for mechanical damage, as well as rot or the presence of living creatures in the pulp.

Washed and sorted mushrooms are cut into pieces. In this case, bluelegs do not use the leg, but only the cap.

To ensure that mushrooms cook evenly in different dishes, they must be distributed according to size.

How much and how to cook bluepod mushrooms correctly

Heat treatment in a sense changes the taste and properties of the fruit. First of all, it is carried out in order to reduce or eliminate toxicity, reduce bitterness or unpleasant aroma. Bluelegs also need to be boiled in salted water for twenty minutes. The readiness of mushrooms can be seen by their floating properties - properly cooked fruits sink to the bottom. The broth that remains after boiling the bluelegs must be drained; it is not recommended to use it as food.

Boiling mushrooms and other heat treatment is also needed because under the influence high temperatures In the pulp of the mushroom, all harmful microflora dies, harmful microorganisms that are invisible to the human eye die.

Washed and sorted mushrooms are cut into pieces

A quick way to marinate bluelegs at home

This recipe is universal and other varieties of mushrooms can be used instead of bluelegs. Fruits prepared in this way can be used as a snack for strong drinks. alcoholic drinks, and also as one of the ingredients for salads and first courses.

You will need:

about 1 kilogram of bluelegs;
several bay leaves;
black peppercorns;
800 milliliters of distilled water;
5 tablespoons of table vinegar 9%;
a third of a tablespoon of table salt;
one and a half tablespoons of sugar.

Cooking steps:

After collecting the bluelegs, you need to sort them, wash them under water and boil them in large quantities liquid for about half an hour. During this time, the fruits may lose volume, but this is normal - part of the juice is released into the broth.
While the mushrooms are cooking, you need to prepare them glass jars– sterilize them and wipe them dry. Place a dry bay leaf and a few peas of black and allspice on the bottom of the jars. Fill the container with boiled and drained mushrooms.
Prepare marinade for bluelegs. Dissolve in water granulated sugar and salt. Bring the liquid to a boil over medium heat, then pour in table vinegar. Pour the hot marinade over the mushrooms in the jars and seal them tightly with lids.
After the marinade has cooled completely room temperature, banks are sent for storage in cool place. After a few days, the mushrooms are completely ready to eat.

How to pickle bluelegs (video)

How to marinate bluelegs for the winter in wine vinegar

There are several ways to pickle mushrooms for the winter – hot and cold. The optimal method for rowing is hot marinating. Under the influence of hot marinade, the fruits are properly saturated with spices and have great taste. Prepare bluelegs with herbs easily. You will need:

one and a half kilograms of mushrooms;
1 glass of wine vinegar;
1.25 cups distilled water;
2 onions;
carrot;
lemon zest or dry lemon powder;
bay leaf and a little tarragon;
2.5 teaspoons salt;
1 teaspoon granulated sugar.

Cooking:

The fruits must be cleaned and rinsed under water. You shouldn’t wash them for too long, as they can absorb moisture and lose their shape, which will affect the taste of the finished product.
Pour water over the bluelegs and blanch for about seven minutes, then place them on a sieve to excess water was able to drain.
Cut the onion into quarter rings, and the carrots into small strips. Add vegetables to vinegar and simmer for about 20 minutes, then add your favorite spices. For example, tarragon or allspice peas.
Place the mushrooms in the broth and boil for a few more minutes. Remove them with a slotted spoon and place them in sterilized jars. Pour over the marinade and roll up the lids. Wait for the mushrooms to cool to room temperature, then transfer them to a cool place. Before serving, the pickled mushrooms are sprinkled with chopped fresh herbs.

Marinated bluelegs for the winter in wine vinegar

Recipe for marinated bluegills with pepper and garlic

To make pickled bluelegs and add some heat and piquancy to them, you can marinate them with hot pepper and garlic. For this you will need:

about five kilograms of mushrooms;
25 grams of allspice ground;
20 grams of dried dill;
6 bay leaves;
1 liter of distilled water;
3 tablespoons granulated sugar;
6 cloves of garlic;
1 tablespoon table vinegar.

Cooking algorithm:

Wash and peel the mushrooms. Trim the stems of the fruits and put the caps in ice water. Salt it and put it on medium heat, boil. Boil the mushrooms for about 20 minutes, gradually removing any dirty foam that will form on the surface. The most convenient way to do this is with a slotted spoon. Later specified quantity time to drain the water and pour the marinade over the mushrooms.
Preparing the marinade is simple. You need to boil one liter of water, add salt to taste and granulated sugar, as well as spices - bay leaf, black pepper, allspice. If desired, you can also use fresh currant or cherry leaves.
Boil the mushrooms in the marinade for 20 minutes, and then add vinegar and garlic. Place the fruits in jars and roll them up.

To make pickled bluelegs and add spiciness and piquancy to them, you can marinate them with hot pepper and garlic

How to prepare caviar from pickled bluefish

This caviar can be used as a snack on sandwiches. To complete the recipe you need a list of ingredients:

200 grams of rows;
2 large onions;
40 milliliters of sunflower oil;
salt and pepper to taste.

Preparation:

Already pickled bluelegs are first freed from the mucus that forms during storage. To do this, the fruits are washed under cold water and wiped dry. After this, you can safely chop them finely with a sharp knife.
Add chopped onions to the mushrooms, which are fried in oil until translucent and golden brown.
Add salt and pepper to the mixture to your taste. Before serving, mix the mixture and garnish with fresh herbs.

How to prepare a marinade for mushrooms (video)

Let's summarize:

Bluelegs are tasty and satisfying mushrooms, but to achieve excellent taste dishes you need to know how to prepare them correctly.
You can make many dishes from mushrooms - salads and baking fillings. In this case, you can use it as fresh fruits, and pickled.
There are several ways to marinate bluelegs, but the hot method is the most suitable.

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Every mushroom picker knows how important it is to properly preserve forest harvests. Marinade for mushrooms is delicious, aromatic pickle, which will allow you to quickly marinate and preserve the taste of mushrooms for the winter. Recipes for its preparation are very diverse, they depend on the specific type of fruit, but the basis is unchanged: a set of spices, herbs, vinegar or other acidic medium, salt, sugar. Check out in the best ways pickling mushrooms and photos of the process.

How to prepare marinade for mushrooms

Crispy, delicious mushrooms will always be in demand at the table. To properly and tasty prepare pickled mushrooms for the winter, you need to know a few basic rules:

Prepare canned food and eat only proven, guaranteed edible fruits. Do not buy them in spontaneous trading places.
Prepare the fruits: cut off the stems, cut large mushrooms into pieces, and leave small ones in their original form.
If you have boletus or boletus, then the caps and legs need to be marinated separately.
Butter must first be removed from the skin.

After preparing the base, you need to prepare a brine for mushrooms in 1 liter of water. Each recipe has its own proportions of salt and vinegar, they depend on the type of fruit. Before preparing the preparation, the mushrooms are usually soaked, then boiled for 20-25 minutes with the addition of salt. This allows you to disinfect the fruits and remove remaining dirt and moss.

Mushroom marinade recipes

Pickling mushrooms at home - not so much difficult process, every housewife can handle it. It is worth remembering that it must be approached responsibly and be sure to take into account the variety of forest fruits. There is a recipe for a marinade for mushrooms with pre-soaking and without him, special way cook boletus and chanterelles with garlic, quick recipe pickling mushrooms for consumption after 3-5 days and others.

Universal marinade

Time: 40 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 28 kcal.
Purpose: conservation.
Cuisine: Russian.
Difficulty: easy.

This method is great for preparing tubular mushrooms(oyster mushrooms, etc.), as well as boletuses, chanterelles, etc. Prepare the mushrooms: soak them, chop them and boil them according to the type of fruit, but experts recommend boiling all types of mushrooms for 15 minutes to half an hour. Vinegar can be replaced vinegar essence, but it is very important to do it correctly, taking into account the proportions.

Ingredients:

sugar – 80 g;
salt – 40 g;
vinegar – 100 ml (or 30 ml of essence);
allspice and black peppercorns;
cloves – 5 buds;
bay leaf – 2 pcs.;
water – 1 l.

Cooking method:

Boil the water. Add salt, sugar and stir well until completely dissolved.
Bring to a boil. Place the spices in the pan, pour in the vinegar and let sit for a couple of minutes.
Place the fruits in jars, fill them with hot brine, and roll them up.

Quick marinade

Time: 30 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 23 kcal.
Purpose: preparation.
Cuisine: Russian.
Difficulty: easy.

For those who don’t yet know how to pickle mushrooms, this is a good place to try quick way cooking a dish with a photo. Take any mushrooms, chop them, prepare them. Then pour in brine with the addition of dill, allspice, and other spices, close the lid and let it brew for 24 hours. After this, the jars are sent to the refrigerator, but it is not recommended to store such a product for a long time.

Ingredients:

cloves – 7 buds;
bay leaf – 3 pcs.;
thyme – 2-3 sprigs;
onion – 1 pc.;
water – 3/4 tbsp. ;
white vinegar– 1/3 tbsp.;
salt –30 g;
peppercorns –1.5 tsp;
mushrooms –700 g.

Cooking method:

Finely chop the onion. Prepare the mushrooms: wash, peel, chop.
Place all marinade ingredients in a saucepan and bring to a boil.
Add mushroom mixture. Bring to a boil, reduce heat to low and cook for another 15 minutes at low temperature.
Fill the jars with the preparation and seal.

For porcini mushrooms

Time: 40 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 29 kcal.
Purpose: preparation.
Cuisine: Russian.
Difficulty: easy.

Crispy, delicious boletus mushrooms evoke a genuine appetite even for a sophisticated gourmet. This great snack, and the recipe for pickled mushrooms is not that complicated. Stock up on forest fruits, prepare spices and vinegar, study the recipe with photos and start preparing the delicacy. This method is designed for 1 kg of boletus mushrooms, and you can eat such mushrooms within 3 days after cooking.

Ingredients:

salt – 20 g;
acetic acid(30%) – 70 ml;
water – 1.5 tbsp.;
black and allspice– 14 peas;
bay leaf – 2 pcs.;
sugar – 20 g;
onion- 1 PC.

Cooking method:

Prepare the mushrooms by soaking them for a while and rinsing them. Chop and place in a deep saucepan.
Add salt, add water and bring to a boil.
Cook for 5-10 minutes.
Add peeled onion, spices, cook for 20-25 minutes.
At the very end of cooking, add vinegar.
Place the hot treat into sterilized jars.

For honey mushrooms

Time: 40 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 21 kcal.
Purpose: preparation.
Cuisine: Russian.
Difficulty: easy.

Before preparing pickled mushrooms, you need to clean them and fill them with cold water for 30-50 minutes. The mushrooms are washed and immersed in boiling water for 5 minutes to preserve the structure. Peculiarity this method consists in the fact that honey mushrooms are poured with cold marinade, and only then they begin to cook. The brine completely saturates the mushrooms, saturating them with taste and aroma. Spices include: cinnamon, coriander seeds, and season with hot pepper.

Ingredients:

water – 1 l;
sugar – 60 g;
salt – 30 g;
vinegar (9%) – 300 ml;
cloves – 3 buds;
coriander – 1 tsp;
bay leaf – 2 pcs.

Cooking method:

Rinse the mushrooms, add boiling water, cook for 5 minutes.
Place on a sieve and pour in the pre-prepared marinade.
To do this, dissolve in hot water sugar, salt, vinegar, add spices.
Boil honey mushrooms for 15 minutes in brine, skimming off the foam with a slotted spoon.
Place in jars and roll up.

For the oily ones

Time: 60 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 32 kcal.
Purpose: preparation.
Cuisine: Russian.
Difficulty: medium.

Butterflies are fastidious mushrooms; they require lengthy preparation before marinating. First you need to clean the film from the cap, then remove the moss and dirt from the stem. The basic rule of housewives: before you start cooking, the butter must be cleaned, otherwise they will slip in your hands. Soak the mushrooms in salt water, rinse, change the water several times to remove sand. Rinse again under running water and start marinating. Please note that 1 liter of marinade is designed for 2 kg of mushrooms.

Ingredients:

water – 1 l;
salt – 40 g;
sugar – 60 g;
acetic acid – 30 ml;
cloves, garlic, peppers, bay - to taste.

Cooking method:

Dissolve salt, sugar, spices in boiling water and boil for several minutes.
Cool, pour in vinegar.
Place the mushrooms in jars, pour boiling brine, and screw.

With soy sauce

Time: 30 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 47 kcal.
Purpose: preparation.
Cuisine: European.
Difficulty: medium.

If you are going on a picnic and don’t know what to cook so tasty, pay attention to the recipe for pickled champignons. This method is very fast, because you only need to wash the mushrooms, prepare the brine, pour it over them and wait a couple of hours. For this method, both large and small fruits, but small mushrooms look more appetizing on the table, and they marinate much faster than large ones.

Ingredients:

soy sauce– 50 ml;
sugar – 30 g;
balsamic vinegar– 50 ml;
vegetable oil– 50 ml;
bay leaf, pepper - to taste;
parsley, garlic.

Cooking method:

Pour into the saucepan sunflower oil, soy sauce, add sugar, salt, spices, heat.
As soon as the mixture boils, place the champignons, stir, and simmer under the lid for 8 minutes.
Pour in vinegar and stir again.
Let the mushrooms cool. Add chopped parsley and garlic.

With garlic and pepper

Time: 30 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 45 kcal.
Purpose: preparation.
Cuisine: European.
Difficulty: medium.

IN busy season During May days and summer picnics, you will need a recipe for champignon shish kebab. They are prepared from pre-pickled mushrooms. To prepare the brine, you will need spices, garlic, pepper, lemon juice or lemon acid. Mushrooms are strung on a skewer and baked over coals. It's amazing delicious side dish to meat fish dishes. Try to diversify your menu!

Ingredients:

garlic – 6 teeth;
dill – 30 g;
salt – 60 g;
sugar – 30 g;
vinegar – 30 ml;
vegetable oil – 30 ml;
bay leaf, black pepper - to taste;
water – 1 l.

Cooking method:

Boil water in a saucepan, add salt, bay, pepper, bring to a boil.
In a separate container, mix finely chopped garlic, dill, vinegar, sugar, oil.
Add this mixture to the boiling brine and immediately turn off the heat.
Place the mushrooms in the marinade for 10-15 minutes.

For mushrooms in Korean

Time: 30 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 54 kcal.
Purpose: preparation.
Cuisine: Korean.
Difficulty: medium.

Once you try these mushrooms, you will no longer buy them in the store, because the taste of the snack will not leave anyone indifferent! For cooking you will not need overseas, expensive products, just mushrooms, spices, salt, herbs. Start the process by preparing the mushrooms: cut large specimens into portions, leave small mushrooms in their original form.

Ingredients:

vegetable oil – 60 ml;
apple cider vinegar – 80 ml;
soy sauce – 2 tbsp;
coriander – 1 tsp;
chili pepper – 1 pc.;
bay leaf – 2 pcs.;
dill, parsley – 50 g;
sesame seeds – 20 g;
garlic - 6 teeth. ;
salt – 20 g.

Cooking method:

Finely chop the dill, parsley, chop the garlic.
Cut the hot pepper into very small slices.
Pour oil into a cauldron, add coriander, black and hot peppers, bay, garlic, and herbs.
Pour in vinegar and soy sauce.
Stir, add salt.
Fry sesame seeds in a dry frying pan and add to the marinade.
Bring the mixture to a boil, add the mushrooms, stir, and boil again.
Cool, remove from heat.

Video

Mushrooms are amazing gifts autumn forest. They are saved for winter period a variety of methods, which include: pickling, drying and freezing. The pickled mushrooms that decorate the festive table or a warm dinner with the whole family.

Mushrooms are especially popular among mushroom lovers blue leg(row). Some are afraid to take them because of this feature, but this mushroom is not only edible, but also very tasty.

Many housewives value blueleg mushrooms for the ease of their preparation. Below we will look at several options for pickling bluelegs mushrooms.

Recipe 1.

Traditional recipe for pickling mushrooms. This method is traditional and therefore simply irreplaceable for cooking at home.

For cooking you need to take the following ingredients:

mushroom row - kilogram;
a couple of spoons coarse salt;
three tablespoons of granulated sugar;
Bay leaf;
peppercorns – 12 pcs.;
Jamaican pepper – 7 pcs.;
oak, cherry and currant leaves;
a few cloves of garlic;
a couple of tablespoons of vinegar (9%).

Cooking process:

Wash the row thoroughly, put it in a saucepan and pour in water. Boil for 20 minutes, then drain the liquid.
Fill the row with water (1 liter) and let it boil. Then add salt, seasonings, cherry, oak and currant leaves. Cook for 10 minutes, reducing heat.
Peel the garlic cloves, chop them, and place them in a saucepan along with vinegar. Let it boil for 7 minutes, turn off the heat.
Pour the prepared mushrooms into jars (pre-sterilized) and close with lids. After this, cover the jars with a blanket and let cool.

Store pickled mushrooms in the cellar. This recipe is real cooking masterpiece, which is definitely worth a try for everyone. Before serving, mushrooms can be sprinkled green onions and sprinkle with a little sunflower oil.

Recipe 2.

Recipe for marinating bluelegs with hot pepper and garlic. Are you looking for a recipe for how to marinate blue mushrooms in an unusual way so that it doesn’t take a lot of time? Then the recipe below is exactly for you.

To prepare you need to take the following products:

2 kilograms of rows;
water;
7 Jamaican peppercorns;
1 tablespoon salt;
half a teaspoon of citric acid;
head of garlic;
one hot peppers(you can use chili).

Cooking process:

Wash the mushrooms, put them in a container, add water. Boil, adding coarse salt, for 20 minutes.
Then place the contents of the pan on a sieve. Pour in water again and place on the fire, cook for about 10-12 minutes.
Peel the head of garlic, chop it, add to the mushrooms.
Chop the chili pepper with seeds and add to the rest of the ingredients.
Add salt, citric acid, allspice and let simmer over low heat for 20 minutes.
Place the mushrooms in jars with marinade, roll up, and cover for a day.

Store finished pickled mushrooms in the basement. The recipe will appeal to those who prefer original, savory dishes.

Recipe 3.

Every housewife who prepares mushrooms for herself and her family for the winter has probably asked herself more than once: “Am I pickling mushrooms correctly?” The recipe below is not only correct for blueleg but also very tasty. Blue legs marinated according to this recipe will appeal even to those who are indifferent to this product.

For cooking you need to take the following products:

kilogram of blue stem mushrooms;
three bay leaves;
a few black peppercorns;
water for marinade – 700 ml;
3 tablespoons vinegar;
1 tablespoon salt;
1.5 tablespoons of sugar.

Preparation of marinated mushrooms:

Wash the mushrooms, put them in a saucepan and add water. Cook after boiling for half an hour. During cooking, be sure to skim off the foam.
Prepare the jars, put a bay leaf and peppercorns on the bottom of each.
Place the finished mushrooms in a colander and place in jars.
Now you need to make the marinade: pour water, add salt and sugar, place on the fire and let it boil. At the very end, pour in 9% vinegar.
Pour the marinade into jars and screw on the lids.

When the marinade has cooled completely, the jars must be sent to a cool, dark place for long-term storage.

Recipe 4.

There is another method of pickling blue legs, which amazes with its simplicity and impeccable taste.

Recipe for marinating blue legs with herbs

To prepare you need the following ingredients:

1.5 kilograms of mushrooms;
250 ml wine vinegar;
300 ml water;
leek;
one medium-sized carrot;
bay leaf, borage, a little tarragon;
lemon zest;
2 teaspoons salt;
1 teaspoon sugar.

Cooking process:

Clean and rinse the mushrooms. Pour water and blanch for 5-7 minutes, place on a sieve.
Cut leeks and carrots into slices, boil in vinegar for about 15 minutes, adding spices.
Add mushrooms to the broth and boil for a few more minutes. Remove the mushrooms using a slotted spoon and place in jars.
Boil the marinade for another 10-12 minutes, cool.
Fill the jars with mushrooms with marinade and roll up the lids.

Store pickled bluelegs in the basement or refrigerator. Before serving, chop and sprinkle with green onions or chopped herbs.

Among the wide variety of mushrooms you can find quite interesting and delicious mushrooms Bluelegs. They belong to the group of rowers and have the scientific name Lilac-legged rower. 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 scare mushroom pickers when collecting it.

Habitat and appearance

This variety of mushrooms can be found almost everywhere. In the Southern Hemisphere, you can even harvest two crops. It can easily tolerate light frosts down to -4°C. Harvesting takes place from August to November. These mushrooms love fertile soil, and therefore they can often be found on manure heaps, as well as in forest belts and under coniferous trees. They grow in “families” and in one place, which mushroom pickers take advantage of.

You can also meet them in garden plots. Under favorable conditions, a good harvest can be harvested. Bluelegs are valued for their ease of preparation and light fruity aroma. Each mushroom has its own differences.

Some inedible mushrooms“disguise” 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 blue legs:

The leg is cylindrical in shape with a blue tint and up to 10 cm high.
The smooth surface of the cap has white shade and under favorable conditions can reach 30 cm in diameter.
The pulp has an unobtrusive fruity aroma and is very meaty.
Under the cap there is a lamellar structure. She can have both 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, pickle, bake with different ingredients, dry, freeze and much more. At heat treatment the mushroom practically does not decrease in volume.

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

It should never be consumed raw.

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

In any cuisine in the world you can find dishes using mushrooms. It's always tasty, satisfying and unusual. They may well replace meat dishes in terms of nutritional value. Here are some pretty good recipes.

Fried rows

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

Set of required products:

Separate the fruiting body of the rows from the stems and rinse thoroughly to remove dirt, remove the top film from the caps. Cut as desired and boil for 10 minutes.

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

It is better to cook it with chicken meat. You can cook the noodles yourself or buy ready-made ones, 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, bay leaf, ground pepper.

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

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

This dish is prepared very quickly and disappears from the table just as quickly. It is somewhat reminiscent of pies, only “lazy”.

You need to prepare:

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

Mix kefir and soda in a suitable container. Sift the flour, knead the dough. It should resemble sour cream in consistency. Dip the caps into it and fry in a heated frying pan on both sides until golden brown crust. It is better to eat 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 prepared in one big 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 a little cream. Season with spices. Transfer to cocotte bowls, crack one egg into each and sprinkle with grated cheese on top. Bake in the oven at 180°C for 20 minutes. Serve in cocotte bowls, 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 results are excellent.

The composition of the products is as follows:

Boil mushrooms in salted water for 20 minutes. Place in a colander and allow all liquid to drain.

Grind in a meat grinder or grind in a blender. Add finely chopped onion, a spoonful of semolina and crackers, egg, spices and nuts. Knead well. Spoon onto hot frying pan with oil, fry on both sides until browned.

This method of preparation is good because it can be consumed ready dish possible almost immediately. It's not only excellent snack, but also good addition to any salad.

The layout is as follows:

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

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

The advantage of this dish is that there is no need to spend a lot of time preparing the dough. This 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 the batter:

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

Clean bluelegs cut, fry on vegetable oil with onion, cut into half rings.

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

Mix the ingredients for the dough. Add enough flour so that the dough has the consistency of thick sour cream. Place half of the dough, the filling and the remaining dough on the bottom of the mold. Bake at 180°C for 40 minutes. Ready pie Grease with oil and cover with a towel. Let it “rest” for about five minutes.

This species of the mushroom family is rich in a number of useful vitamins and minerals. Dishes made from them are recommended to be consumed during seasonal ARVI diseases at least twice a week.

They are also capable of:

You should always eat foods made from edible and conditionally edible mushrooms. You just need to follow the cooking technology. With imagination, you can prepare dishes of incredible taste.