Lilac-legged or blue-legged row: description and photo of where the mushroom grows, step-by-step recipes for the winter at home

As soon as the snow begins to melt, mushroom pickers are waiting for the mushroom hunt to begin. Many mushrooms are collected from May until late autumn. It is important to know which mushrooms grow when in order to come home with prey.

You must be able to distinguish poisonous mushrooms from edible ones and remember that some poisonous ones can be visually very similar to edible mushrooms.

When picking mushrooms you need to be very careful . In order to return to mushroom places and harvest there, you need to carefully cut off the stem without damaging the mycelium.

There are a huge number of edible mushrooms, and you need to collect only those whose edibility is beyond doubt. The Internet will help beginners in this matter. There you can easily find photos and descriptions of edible mushrooms, which you will later need to navigate when collecting.

Many mushrooms have a very pleasant taste, which is why they are loved by mushroom pickers. One of these is the bluefoot . It is also called blue root, cyanosis, etc. Its correct name is lilac-footed row.

Some mushroom pickers, not knowing this mushroom, are afraid to take it, believing that the blue color is a sign of toxicity, but in vain. Blueleg is a very tasty mushroom.

How long to fry blue leg mushrooms

Blue leg mushrooms can hardly be called the most popular, but many, having tried them once, are happy to make dishes from them a permanent part of their menu. Of course, their appearance is slightly different from the dear porcini mushrooms, as well as boletuses and boletuses, but the taste of blue legs is very, very worthy.

It is worth noting that some housewives prefer not to boil mushrooms at all before frying, but it is better to take a special approach to blue legs. Before you start cooking, the blue legs need to be carefully and thoroughly cleaned, rinsed with cold water and soaked. After this, put on fire and boil.

Blue stem mushrooms should be boiled for 20 – 30 minutes.

And then, as they say, you can give free rein to your imagination. You can fry mushrooms with onions and potatoes, or stew them with seasonings and vegetables. Blue drumsticks make an amazing pie filling, as well as an amazing mushroom soup.

For many gourmets, there is nothing tastier than pickled or salted blue leg mushrooms.

Blue stem mushrooms should be boiled for 20 – 30 minutes.

Believe me, by answering the question: “How long to cook blue leg mushrooms?”, you are guaranteed to be able to surprise your family and friends with delicious mushroom dishes, as well as make your menu more interesting and varied.

Number of servings: 2
Preparation time: 20 minutes
Cooking time: 15 minutes

Accordion potatoes stuffed with mushrooms

Ingredients

4–5 large potatoes;
150 g of mushrooms (champignons are best);
½ bunch of dill;
salt - to taste;
ground black pepper - to taste;
2-3 tablespoons of vegetable oil.

Preparation

Make several transverse deep cuts on each potato at a distance of approximately 5 mm from each other. To avoid accidentally cutting the potatoes completely, place wooden sticks under them.

Cut the mushrooms into small cubes. Mix them with chopped dill, salt and pepper. Carefully stuff the mushroom filling into each cut of the potato.

Place the stuffed potatoes on a baking sheet lined with foil and brush with oil. Cover with a second sheet of foil and place in an oven preheated to 200°C for 30–40 minutes. Then remove the foil and cook for another 5-10 minutes until the potatoes are browned.

Roasting may take longer depending on the size of the vegetables. Pierce the potatoes with a fork or knife: if they are soft, you can remove them from the oven.

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.

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

Sprinkle the finished dish with chopped herbs if desired. These mushrooms taste somewhat like champignons. This recipe can be modified by adding beaten eggs instead of sour cream.

Potatoes with mushrooms, baked in a sleeve

Ingredients

1 carrot;
1 onion;
1 kg of potatoes;
400 g mushrooms;
salt - to taste;
ground black pepper - to taste;
3 tablespoons of vegetable oil.

Preparation

Grate the carrots on a coarse grater. Cut the onion into half rings, and the potatoes and mushrooms into large pieces.

Place the prepared ingredients in a bowl, add salt, pepper and oil and stir. Place everything in a baking bag and seal the edges tightly.

Place the sleeve on a baking sheet or baking dish. Make several holes in the bag to allow air to escape. Place in an oven preheated to 200°C for 40–50 minutes.

If you want the potatoes to brown, cut the top of the bag 10-15 minutes before the end of cooking.

How to cook blue stem mushrooms for the winter

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

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

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

Store in a dark and cool place. Mushrooms prepared in this way go best with boiled potatoes. They turn out tasty and crispy.

Casserole with potatoes and mushrooms with cheese crust

Ingredients

2 tablespoons flour;
600 ml milk;
salt - to taste;
ground black pepper - to taste;
1 teaspoon dried thyme;
3 cloves of garlic;
1 onion;
1 kg of potatoes;
500 g mushrooms;
1 tablespoon butter;
200 g hard cheese.

Recipe for blue leg mushrooms with hot peppers

This appetizer turns out quite spicy.

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

Boil mushrooms in salted water. Drain the liquid.
Pour clean water and boil for 10 minutes over low heat.
Cut the garlic into thin slices, the pepper into slices. There is no need to select seeds, but if you don’t like it too spicy, you can remove them. Add to mushrooms.
Add the remaining ingredients and cook over low heat for 1/3 hour.

Pour into pre-sterilized jars and seal.

Mushroom preparations for the winter are a good addition to any side dishes and a universal ingredient for delicious appetizers and salads.

Blueleg is an edible mushroom that has excellent nutritional qualities and pleases until frost. It has an excellent taste and is good in any preparation, especially when marinated (fruit bodies are even fried over a fire).

Potatoes with mushrooms in pots

Ingredients

4–5 potatoes;
1 onion;
200 g mushrooms;
2 tablespoons vegetable oil;
salt - to taste;
ground black pepper - to taste;
4 tablespoons of sour cream;
4–5 tablespoons of water;
2 tablespoons butter.

Preparation

Cut the potatoes into slices, the onions into half rings, and the mushrooms into large pieces. Lightly fry the onions and mushrooms in hot vegetable oil until golden brown.

Place some of the potatoes, onions and mushrooms in the pots. Repeat layers, seasoning with salt and pepper. The top layer should be potatoes.

Mix sour cream and water until smooth. Place a spoonful of butter on top of the potatoes and pour sour cream sauce over them.

Close the pots with lids and bake for 30 minutes at 200 °C. Remove the lids and cook for another 10 minutes to brown the potatoes.

Preliminary preparation and cleaning of subtanks

Bluelegs are cleaned of forest debris, peeled, and washed well under running water. The fact is that these mushrooms grow on sandy soils, where small particles of sand get clogged under the cap. Next, cut off the remaining roots and clean the upper part of the mushroom with a knife.

Reference! Wormy and rotten specimens should not be eaten; they cause severe gastrointestinal disorders in humans.

How long should you cook bluelegs before frying?

After cleaning, the mushrooms are filled with water and placed on the stove. In time, they should be cooked for 20–30 minutes in salted water. Add 1 pinch of citric acid to the water to preserve color.

Attention! Do not confuse bluelegs with poisonous ones! In nature, there are two types of toadstools, similar to edible bluelegs. The first are distinguished by a pungent odor and even color, the second poisonous mushroom has a tubercle in the center of the cap.

Recipe for making Lilac-footed rows with potatoes, onions and sour cream

Bluefish prepared in this simple way are aromatic and tasty, and will please everyone who tries them. Learn how to fry bluelegs mushrooms with sour cream.

You need to take:

2 kg of mushrooms;
vegetable oil/butter - small amount;
salt;
1 tsp. allspice black pepper;
200 ml sour cream;
2-3 cloves of garlic;
potatoes - 6-7 tubers;
3 tbsp. l. finely chopped greens, dill and parsley, basil.

How to fry bluepod mushrooms with onions:

The washed and cleaned rows are placed in boiling water with the addition of citric acid and salted.
Cook for 20 minutes. from the moment of boiling, drain, put the mushrooms in a colander to remove water.
Cut into pieces and place in a heated frying pan with vegetable or melted butter.
Fry over low heat for 20 minutes, stir the contents of the pan, avoiding burning.
Add potatoes, cut into small cubes (not boiled until cooked before cooking). Fry with mushrooms for 5-7 minutes.
Salt to taste, pepper, add sour cream, mix well.
It does not simmer for long, 5 minutes. on low heat. Stir, add finely chopped garlic cloves.

Sprinkle with chopped herbs, stir and simmer for 5 minutes. The prepared spicy and delicious dish will perfectly complement meat dishes.

Mushroom caviar from bluepods at home

Ingredients:

mushrooms - 2.5 kg;
carrots - 2 pcs.;
onion - 3 medium heads;
vegetable oil;
salt - 2 tbsp;
ground black pepper – 1 tsp. (no slide).

Boil the pre-cleaned mushrooms and allow to cool.
Next, fry the onion along with grated carrots until golden brown.
The rows and onions and carrots are passed through a meat grinder 2 times.
Salt and pepper.

It turned out to be an independent dish; you can use it to prepare soups, julienne, bake pizza, and also serve with mashed potatoes and other side dishes.

Advice! Dry dill umbrellas, currant leaves, garlic cloves, and horseradish roots highlight the aroma of the food. The rows are boiled with nut leaves. They acquire a specific taste and color.

Fried mushrooms blue legs for the winter

The preparation is stored for several months without losing its taste. This dish is very convenient to prepare for future use, and then complement any side dishes with it, or use it in preparing other treats. Ingredients:

rows - 2 kg;
vegetable oil - 200 ml;
salt - to taste;
black pepper - on the tip of the knife.

How to fry rows for the winter:

The blue legs are sorted out, washed, cleaned. Choose young, elastic mushrooms.
Fry in vegetable oil.
During cooking, add salt and pepper; no other spices are added.
The fried bluepod mushrooms are transferred to a clean glass container while hot and the jars are sterilized: 0.5 l - 20 minutes; 1 l—35 min.

Roll up with tin lids and cover with a warm blanket until completely cooled.

Reference! Many gourmets prefer to marinate blue stem mushrooms; it is the marinade that enhances the unique aniseed aroma of these fruiting bodies. This exquisite dish can make a festive table bright and varied.

Blueleg mushrooms are eaten only after cooking. This nutritious and healthy product is rich in proteins, carbohydrates, fiber, amino acids, vitamins and mineral salts. People call them “vegetable meat”. You can prepare a variety of mushroom dishes correctly if you have the desire and a creative approach to the matter.

February 26. The Institute of Allergy and Clinical Immunology, together with the Ministry of Health, is conducting a program “ [wt_geotargeting get=”city”] without allergies

".
Within the framework of which the drug Histanol Neo is available for only 149 rubles
to all residents of the city and region!

Baking rows in the oven

What can you cook from row mushrooms if you use the oven?

Try pampering your family with a delicious dish of mushrooms baked with pasta, and they will certainly thank you for such a tasty dish.

700 g of boiled rows;
200 g small vermicelli;
2 tbsp. l. breadcrumbs;
100 ml butter;
2 onions;
Salt - to taste;
1 tsp. ground black pepper;
150 ml sour cream;
3 eggs;
Dill and/or parsley.

Cut the boiled rows into slices and fry in butter until golden brown.
Add diced onion and continue frying for 10 minutes over low heat.
Add all the spices and continue to simmer for 10 minutes.
Boil the vermicelli until tender, strain and mix with mushrooms.
Grease a baking sheet and sprinkle with breadcrumbs.
Beat the sour cream with eggs, place the mushroom mixture on a baking sheet, and then pour in the resulting sour cream and egg mixture.
Place in the oven preheated to 180°C and bake for approximately 30 to 40 minutes. When serving, garnish with chopped herbs.

This casserole can be given even to children over 10 years old; they will be delighted with the dish.

Features of blueleg mushroom: Recipes - Tips + Photos and Videos

With the arrival of warmer days, more and more people are trying to get out of the city.
Some go to the dachas, and some go to the forest for barbecue or mushroom picking. You can't fool experienced mushroom pickers. But it wouldn’t hurt for novice foresters to know what edible mushrooms look like. The forest is rich in various mushrooms, let's focus on bluelegs. Blueleg, few people are familiar with this mushroom, it has a pleasant taste and is easy to prepare. This mushroom has many names: cyanosis, blue root, and the official name is lilac-legged row. Inexperienced mushroom pickers pass by this mushroom because it has a strange color; despite its intimidating appearance, the mushroom has a good taste.

general characteristics

The appearance of the mushroom is, to put it mildly, unusual; the mushroom is blue in color with a purple tint and instills fear in mushroom pickers. But in its essence it is not at all poisonous, it can be safely eaten.

Features:

The cap is flat, slightly convex, yellowish in color with a purple tint. Its diameter is about ten centimeters, but there are also specimens that reach twenty-five centimeters.
At the bottom of the cap there are small plates that have a yellow tint.
The stem of the mushroom is purple or even lilac, sometimes blue, and has a fibrous structure.
The flesh of bluelegs is dense; in adult mushrooms it may be slightly loose.

Professional chefs can make a masterpiece out of bluelegs; pickled bluelegs is especially tasty.

False mushrooms: inedible and poisonous

Particular care should be taken when collecting purple-legged row, so as not to accidentally or in a hurry collect mushrooms that are dangerous for consumption into the basket. Even a small piece used as food can cause poisoning of the body, disruption of the gastrointestinal tract and intoxication of the body.

No. 1 - Goat's web

Repels mushroom pickers with an unpleasant odor comparable to the process of decay. There is not even a hint of fruity notes in the aroma that distinguish edible rows.

No. 2 - White-purple cobweb

A distinctive feature remains the red inclusions on the main shades of the stem, raising doubts about edibility even among novice mushroom pickers.

Where can you find bluefoot

Blueleg is a mushroom from the south, growing mainly in soil with high humidity and a lot of alkali. Mushrooms can be found in forest clearings, banks of reservoirs, and meadows.

It can also be found in mixed forests next to deciduous trees. The mushroom grows in clusters, thanks to which you can find a large family of rows in one place. In Russia, the blue leg can be found in any territory, both in the Moscow region and in Ryazan.

You can pick mushrooms from mid-spring to late autumn. The most productive period is considered to be autumn. Several harvests can be harvested in one rowing season. Mushrooms tolerate frost well, so they can be found even in winter. Experienced mushroom pickers advise collecting bluelegs in dry weather; moisture causes the mushroom to become slimy and stick to your hands.

Attention. The consumption of bluelegs should be limited, regardless of the cooking methods. Mushrooms are tasty and edible, but in large quantities they can cause harm to the body, in the form of gastrointestinal disorders.

Breeding Bluelegs

You can grow the row yourself, both at your summer cottage and at home. The room in which you are going to grow mushrooms should be at a temperature of up to fifteen degrees. In addition, it should be sufficiently moist, with good ventilation and warm light.

The most common mistakes that prevent you from growing a mushroom crop:

Too much light. With a large amount of direct sunlight, the mushrooms become dehydrated and die;
The soil is either too wet or, conversely, too dry;
Insufficient ventilation of the room.

Is it possible to dry row mushrooms?

Lamellar mushrooms are also suitable for drying: honey mushrooms, chanterelles, crowded row, oyster mushrooms, scaly sawfoil (young mushrooms). Some also dry young raincoats, which do not darken when dried, the flesh remains white; and morels with lines.

Interesting materials:

How to remove factory paint from clothes? How to remove a yellow stain with peroxide? How to remove yellow stains from whiteness on white fabric? How to remove yellow stains from sweat under the arms? How to remove yellow stains with soda? How to remove chewing gum from pants? How to remove fat from pants? How to remove a greasy stain from a candle? How to remove a greasy stain with hydrogen peroxide? How to remove grease stains from cotton?

How to cook bluelegs

The mushroom can be consumed only after a short cooking period; in its raw form, the mushroom can cause harm to the body. Bluefoot is considered a pleasant-tasting microorganism. Blueleg is similar in taste to all known champignons and has notes of chicken meat. Basically, the row is either pickled or salted, but the mushroom is just as tasty when fried or dried. Dried mushrooms can be stored for quite a long period of time.

Before you start cooking, be sure to rinse the bluelegs thoroughly with water. Many grains of sand may accumulate under the cap; you need to get rid of them. Experts also advise removing the skin. Fans of bluelegs claim that robbing does not require preliminary heat treatment before cooking, but professional experts say the opposite.

Bluelegs should be simmered for up to 15 minutes, then drained. Then you can do whatever you want with the mushrooms, marinate, salt, steam, fry. The aroma of the mushroom is reminiscent of anise, which becomes more intense after heat treatment.

Pickled Blue Legs Recipe

Ingredients:

1 kg – mushrooms
1l – cold water
1 tsp – 9 percent acetic acid
3 pcs. – bay leaves
Black peppercorns, salt, sugar to taste
head of garlic

Prepare as follows:

1. Mushrooms should be selected, washed under running water, peeled and the caps set aside.
2.Pour water into the pan and cook the mushroom caps for about half an hour, add salt to the water, then drain the water and let it drain.
3. Next, prepare the marinade, add salt, sugar, bay leaves, and peppercorns to the water, leave everything for ten minutes on low heat.
4.After eight minutes, add vinegar and garlic cloves.
5. The marinade should be filtered and poured over the caps, which should first be placed in sterilized jars.
6. Roll up the jars and let cool. Then we remove the mushrooms to a convenient storage place.

Pork legs “Mozhozh” in Armenian

Mozhozh is the name given to marinated pork legs in Armenia. It’s very easy to prepare, and the pleasure is maximum.

Ingredients:

Legs – 8 pcs.
Water – 3 liters.
Wine vinegar, red – 100 ml.
Garlic cloves – 12 pcs.
Bay leaf – 5 leaves.
Peppercorns - a tablespoon.
Dill - several sprigs.
Salt – 4 large spoons.

For brine:

Water – 2 liters.
Salt – 6 large spoons.

Preparation:

Clean the offal, rinse, and divide into two parts. Fill with water. Leave to soak for a couple of days. If you take store-bought legs, you can skip this procedure; we are talking about homemade pork.
Boil in plenty of water for 1.5-2 hours.
Dissolve the salt in water until the crystals are completely dissolved.
Remove the legs from the boiling broth and immediately place them in the brine. Hold for 2-4 minutes. Then rinse with warm water.
Prepare the marinade. To do this, dissolve salt in water. Crush half the garlic cloves with a knife, finely chop the rest. Break the bay leaf into small pieces. Place in saline solution.
Place the pork product in the marinade and close tightly. Keep for 10 hours at room temperature, then transfer to the cold and be patient for 2 days.

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 you need to know 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 a white tint 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. It can be either white or yellowish, and even slightly olive.

Delicious marinated pork feet

You will need:

Pork leg.
Kefir.
Cilantro.
Lemon.
Paprika.
Salt pepper.

How to cook:

Make a longitudinal cut on the leg along the length or cut into halves if it is large.
In a small bowl, mix kefir with lemon juice. Throw in a pinch of paprika, pepper, and salt.
Pour the marinade over the product, leave for 24 hours, placing it in the cold.
Wrap the workpiece in foil and place on a baking sheet.
Bake for at least 1.5 hours at 280 o C.

Cooking methods

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. During heat treatment, the mushroom practically does not decrease in volume.

Fans of this product recommend boiling it for at least thirty minutes , thereby protecting 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 can easily 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:

lilac-legged rows;
sweet cream butter;
sour cream;
bulb onions;
salt.

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.

Mushroom noodle soup

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.

Appetizer in batter

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:

small rows - about 1 kg;
0.5 l of sour milk;
a pinch of soda;
2−2.5 cups flour;
salt;
vegetable oil for frying.

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. It is better to eat hot.

Julienne with rice and egg

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 large form. It is served piping hot.

You will need the following products:

rows;
onion;
boiled rice;
raw eggs;
sweet cream butter;
cream;
hard cheese;
salt pepper.

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:

bluelegs;
bulb onions;
semolina;
breadcrumbs;
egg;
spices - to taste;
a handful of chopped walnuts;
vegetable oil for frying.

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. Place a spoon into a hot frying pan with oil and fry on both sides until browned.

Instant marinated bluelegs

This cooking method is good because you can eat the finished dish almost immediately. This is not only an excellent snack, but also a good addition to any salad.

The layout is as follows:

0.5 kg of blue legs;
50 g vegetable oil;
1 tbsp. l. 9% vinegar;
2 tsp. salt;
juice of half a lemon;
5-7 cloves of garlic;
bay leaf, peppercorns, cloves;
glass of water.

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 the washed mushrooms. Strain the brine, boil with mushrooms for 10 minutes, cool. You can add onion cut into half rings and let marinate.

Pie with mushroom filling

The advantage of this dish is that there is no need to spend a lot of time preparing the dough. This is a great option when guests are on the doorstep and you need to feed them something tasty and satisfying.

You will need the following products:

500 g bluelegs;
one onion;
a couple of large potatoes;
salt pepper;
2 tbsp. l. sour cream;
lean oil for frying.

For the batter:

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

Cut clean bluelegs, fry in 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 consistency of the dough resembles 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. Grease the finished pie with oil and cover with a towel. Let it “rest” for about five minutes.

How to fry purple-footed row, recipe step by step at home

Bluelegs can be prepared in different ways. Frying mushrooms can be either served as a separate dish or combined with potatoes, porridge, vegetables and berries. The choice in favor of the best option is given based on the taste preferences of the housewife and household members. For example, frying potatoes with mushrooms involves cooking two ingredients in different frying pans. Subsequently, the products are combined and served as a single dish with sweet and sour sauce and fresh vegetable salad.

I use vegetables and berries separately, as a dressing or refried. If you decide to cook a vegetable stew, the cook fry the mushrooms and vegetables separately, combining them into a single dish, as in the case of potatoes. If preference is given to berries, use only the juice, adding it as a dressing to the prepared dish.

For 1 frying pan, 350 g of purple stem row is enough to later combine with a side dish.

Easy lifehack!
Fried mushrooms can be placed on loaf slices, adding a slice of tomato and grated cheese to bake hot sandwiches in the oven.

The benefits of eating blue-footed dishes

This variety of the mushroom family is rich in a number of beneficial 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:

have a beneficial effect on the functioning of the cardiovascular system;
have an anti-cancer effect;
have antimicrobial and antibacterial effects;
strengthen the immune system;
normalize blood pressure;
cleanse the liver and remove toxins from the body;
improve the general condition of the body.

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

Sometimes in the forest there is a bizarre mushroom with a blue leg. With its appearance it can confuse even the most avid forest lover and connoisseur of its flora. This is one of the rare and edible mushrooms. The article provides information about what it looks like, where it grows and how to prepare it correctly.

Useful properties and contraindications

100 g of mushroom product contains no more than 22 kcal. The pulp is enriched with vitamins A, B, C, D, minerals and trace elements. In addition to high water content, the fruits contain fatty amino acids and proteins that replace the consumption of boiled meat. When used in cooking, a person receives stearic and glutamic acid, glucose, protein and trehalazole.

Consumption in small quantities promotes:

strengthening the immune system;
acceleration of metabolism;
prevention of cancer and benign tumors;
increasing the elasticity of the skin and slowing down aging;
increasing endurance;
strengthening the nervous system, heart and blood vessels.

Use is prohibited due to the presence of contraindications:

pregnancy period, regardless of trimester;
lactation;
children's age up to 12-13 years;
exacerbation of chronic gastrointestinal diseases, peptic ulcers;
renal failure;
individual intolerance;
presence of an allergic reaction.

People suffering from diabetes or after a stroke or heart attack should use mushrooms with extreme caution.

Description

Bluelegged, lilac-legged row, boletus, blue root, blue - all this is the name of one mushroom. Due to its typical coloring and distinctive features, it is difficult to confuse it with other species.

This is what this representative of wildlife looks like:

Large size;
The flat brown cap with a yellowish tint reaches up to 10 cm in diameter, but they are also found wider;
The plate may have a light lilac tint;
The color of the fibrous stem varies from white with a purple tint to purple;
The pulp is thick and loose.

An amazing feature of the row is its pleasant fruity aroma. You can see what the mushroom looks like in the photo.

Many people think that blueberries are inedible. This is not true. This opinion arose due to the fact that the plant resembles a poisonous saprophyte mushroom in appearance. But in fact, the latter has a pronounced unpleasant odor, and its flesh has a yellowish tint.

Where does it grow

The lilac-legged row is common in the territories of Russia, which belong to Eastern Europe, as well as in the southern regions. The blue leg fell in love with coniferous forests and pine forests. They grow side by side, on islands, so you can quickly collect a whole basket without moving from place to place.

Purple-footed creatures hide under fences and under fallen leaves. It is known that each type of mushroom prefers to grow under a particular tree. Rowing is an exception to the rule, and chooses soil that is well fertilized with manure.

Collection recommendations

The first bruises appear in mid-spring. August and September are the best times for picking mushrooms. It should be remembered that after rain, the pads become unpleasant to the touch and slip in your hands. Therefore, there is no need to collect them in wet weather. Below is a list of useful recommendations:

Mushrooms grow only in sunlit areas. You should not look for them in the dark density of the forest;
In order not to spend a lot of time at home on processing, after picking a blue leg, you should immediately cut off the stem of the mushroom from the bottom;
The spores, which are located on the lamellar section of the row, complicate digestion. Once in the stomach, they can cause poisoning. Therefore, the lower part of old mushrooms must be cut off;
Mushroom pickers advise collecting mushrooms before 12 noon.

How to distinguish the lilac-legged row from inedible mushrooms

There are mushrooms that look like bluepods. It is important to know what they look like so as not to confuse edible boletus with poisonous ones:

Purple row. It has a cap of the same color, which is very reminiscent of a real blueleg. But in the latter it is a little purple, while in the former the color is more saturated and bright;
Gossamer violet. It resembles a blueleg, but has a characteristic “veil” at the bottom of the cap;
The row is weedy. Similar to the podtavnik, but much smaller.

Preliminary preparation and cleaning of subtanks

Reference! Wormy and rotten specimens should not be eaten; they cause severe gastrointestinal disorders in humans.

How long should you cook bluelegs before frying?

Attention! Do not confuse bluelegs with poisonous ones! In nature, there are two types of toadstools, similar to edible bluelegs. The first are distinguished by a pungent odor and even color, the second poisonous mushroom has a tubercle in the center of the cap.

Recipe for making Lilac-footed rows with potatoes, onions and sour cream

Bluefish prepared in this simple way are aromatic and tasty, and will please everyone who tries them. Learn how to fry bluelegs mushrooms with sour cream.

You need to take:

2 kg of mushrooms;
vegetable oil/butter - small amount;
salt;
1 tsp. allspice black pepper;
200 ml sour cream;
2-3 cloves of garlic;
potatoes - 6-7 tubers;
3 tbsp. l. finely chopped greens, dill and parsley, basil.

How to fry bluepod mushrooms with onions:

The washed and cleaned rows are placed in boiling water with the addition of citric acid and salted.
Cook for 20 minutes. from the moment of boiling, drain, put the mushrooms in a colander to remove water.
Cut into pieces and place in a heated frying pan with vegetable or melted butter.
Fry over low heat for 20 minutes, stir the contents of the pan, avoiding burning.
Add potatoes, cut into small cubes (not boiled until cooked before cooking). Fry with mushrooms for 5-7 minutes.
Salt to taste, pepper, add sour cream, mix well.
It does not simmer for long, 5 minutes. on low heat. Stir, add finely chopped garlic cloves.

Sprinkle with chopped herbs, stir and simmer for 5 minutes. The prepared spicy and delicious dish will perfectly complement meat dishes.

Mushroom caviar from bluepods at home

Ingredients:

mushrooms - 2.5 kg;
carrots - 2 pcs.;
onion - 3 medium heads;
vegetable oil;
salt - 2 tbsp;
ground black pepper – 1 tsp. (no slide).

Boil the pre-cleaned mushrooms and allow to cool.
Next, fry the onion along with grated carrots until golden brown.
The rows and onions and carrots are passed through a meat grinder 2 times.
Salt and pepper.

It turned out to be an independent dish; you can use it to prepare soups, julienne, bake pizza, and also serve with mashed potatoes and other side dishes.

Advice! Dry dill umbrellas, currant leaves, garlic cloves, and horseradish roots highlight the aroma of the food. The rows are boiled with nut leaves. They acquire a specific taste and color.

Fried mushrooms blue legs for the winter

rows - 2 kg;
vegetable oil - 200 ml;
salt - to taste;
black pepper - on the tip of the knife.

How to fry rows for the winter:

The blue legs are sorted out, washed, cleaned. Choose young, elastic mushrooms.
Fry in vegetable oil.
During cooking, add salt and pepper; no other spices are added.
The fried bluepod mushrooms are transferred to a clean glass container while hot and the jars are sterilized: 0.5 l - 20 minutes; 1 l—35 min.

Roll up with tin lids and cover with a warm blanket until completely cooled.

Reference! Many gourmets prefer to marinate blue stem mushrooms; it is the marinade that enhances the unique aniseed aroma of these fruiting bodies. This exquisite dish can make a festive table bright and varied.

Preparing mushrooms for pickling

How do you like to pickle mushrooms?

TraditionallyExperimenting

Bluelegs are conditionally edible mushrooms and require careful preliminary preparation. Mushrooms must be young, not wormy, not broken, and free of soil and leaf debris.

Preparation includes the following steps:

Wash the collected mushrooms thoroughly under running warm water, but no more than a quarter of an hour, otherwise the mushroom will lose its inherent aroma.
Leave small fruits untouched, and cut large ones into several small pieces.
If you decide to marinate the legs, then remove the top layer from them.
Place the mushrooms in a large saucepan, add salted water and boil for 20-25 minutes, periodically skimming off the foam.
The bluefish will be ready for further marinating as soon as they all sink to the bottom of the pan during cooking.
Pour out the broth and leave the mushrooms in a colander for a while to get rid of excess liquid.

Collected bluelegs cannot be stored raw for a long time. They must be processed within 4-5 hours after assembly - this type of rows quickly deteriorates.