How long should you cook bluepod mushrooms?

Bluefoot (official name Ryadovka lilac-footed) is a mushroom often found in Russian forests. Inexperienced lovers of quiet hunting may be put off by its unusual bluish tint. But this mushroom is edible and has a pleasant taste, similar to champignons. The main thing is to prepare it correctly.

Where do blue stem mushrooms grow?

The blue leg row mushroom prefers to grow on alkaline soils, which are found in meadows, forest glades, in areas of abandoned farmland or in pastures throughout Russia. This amazingly beautiful mushroom grows in large colonies, in the form of rows or, as people often say, “witch circles.”

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Pre-preparation and cleaning at home

The first stage of processing differs little from the processing of any other edible mushrooms.
The collected “forest wealth” needs to be sorted out and cleared of large debris. After this, rinse thoroughly under running water. This will help get rid of small debris and dust that may have accumulated in the records. It is also advisable to remove the skin from the caps. Now that the mushrooms have been separated from all excess, you can proceed to heat treatment - boil the bluepod mushrooms.

Important! “Blue root” (another popular name) is a conditionally edible mushroom. You cannot eat it raw! This may cause stomach upset.

Boiling time

For your own peace of mind and safety, mushrooms are boiled several times. Bluefoot is no exception.
The washed and peeled mushrooms are poured with cold water, brought to a boil and the water is drained.
The fruiting bodies must be boiled twice.
For the third time, the pototavniki are left in the water after boiling and boiled for 20–30 minutes.
During this time, possible toxins are removed from the mushrooms, and they can be eaten or prepared in other ways.

Important! The aroma of bluefoot is slightly reminiscent of anise. After heat treatment it will become even more saturated.

Before frying: description of preparation

Before sending the bluelegs to the frying pan, boil them according to the above diagram. Since additional heat treatment is expected, the water can be drained once instead of twice, and the cooking time can be reduced to 15-20 minutes.

You can check the readiness by the behavior of the mushrooms in the pan: they will begin to settle to the bottom, and foam will stop forming when boiling. After boiling, you need to remove the bluelegs using a slotted spoon and transfer them to a frying pan without oil.

The first time will be needed to evaporate the excess liquid. After this, you can add vegetable oil and fry the mushrooms until golden brown or stew them in sour cream in accordance with the recipes.

Boil frozen bluepod mushrooms

If you have harvested a rich harvest and partially frozen it, this is a good strategic reserve for the winter. Frozen mushrooms can be stored for quite a long time; they are always at hand and ready to help out at any time. The main thing is to use them correctly.

The main rule to remember is that you cannot throw frozen mushrooms into boiling water! When frozen, a small amount of moisture is retained in the fruiting bodies and a layer of ice is formed. To get rid of it, you need to first defrost the bluelegs.

There are two options here:

put them in the microwave for a few minutes;
Leave at room temperature in a colander to defrost naturally.

Which option you choose depends on the time you have. After the mushrooms have completely thawed, they must be thoroughly rinsed under running water. Now the bluelegs are ready for heat treatment. Throw the mushrooms into boiling water, bring to a boil and reduce the heat. You need to cook the lilac-legged row over medium or low heat.

Important! Do not forget to stir the bluelegs regularly and skim off the resulting foam with a slotted spoon.

It will take 20-30 minutes for complete readiness. The mushroom broth obtained after boiling does not need to be poured out. It is suitable as a base for a light mushroom soup or sauce. If you don’t plan to cook it now, you can freeze the healthy liquid in a plastic container or bottle.

For further preparation and consumption

Bluecaps, like other mushrooms, are rarely boiled to be eaten immediately. Boiled mushrooms are the basis that allows housewives to prepare culinary masterpieces.

Most popular dishes:

Pickled bluelegs for the winter. This is a particularly favorite method of preparation - they store well and have a delicate taste.
Potatoes with mushrooms: fried or stewed in sour cream. Both options are culinary classics.
Mushroom soups. With noodles and rice - a light and satisfying dish.
Meat and chicken with mushroom sauce. Very tender blue legs perfectly complement chicken, pork, and beef. Especially if you combine them with a portion of cheese or vegetables.
Filling for pies. These can be pies made from yeast dough, an open tart, or a jellied pie. Hearty and aromatic pastries that you simply cannot remain indifferent to.
Bluelegs in batter. An easy to prepare and delicious snack. Suitable for a casual dinner, picnic, meeting with friends or watching your favorite TV series.
Pancakes with mushrooms. Regular or potato, rosy and fragrant. This also includes pancakes stuffed with blue legs.
Julienne. Are you used to cooking it with champignons? Try replacing them with delicious bluelegs.

This is not a complete list of dishes that can be prepared from boiled bluelegs.

Bluefoot is a tender, fleshy mushroom. It is easy to “obtain” in our forests, it has few poisonous counterparts and is easy to prepare. And boiled mushrooms open up enormous scope for creativity and imagination. After all, they can be turned into a work of culinary art.

Unusual lasagna with blue legs

Of course, this is not how real Italian lasagna is prepared. But every housewife has long contributed to the traditional recipe. We invite you to prepare an amazing lasagna from bluelegs. This treat can be considered almost lean, since it contains no meat. Although you can add such an ingredient if you wish.

On a note! Instead of lasagne sheets, you can use large sheets of pasta.

Ingredients:

bluelegs, fresh or frozen – 400 g;
garlic - five cloves;
ground allspice, salt;
pasteurized cow's milk - one glass;
sour cream with a fat concentration of 25% - one table. spoon;
pasta – 200 g;
Russian cheese – 150-200 g;
carrots – ½ root vegetable;
onion - half a head.

Preparation:

For cooking, you can use special semi-finished lasagna sheets. Pasta of this unusual shape is also suitable. In everyday life they are called “lazankas”.
Boil pasta in salted boiling water for 3-5 minutes. There is no need to digest them.
Chop the onion into small cubes. Grate the carrots on a grater with large perforations.
Saute the vegetables in a small amount of refined vegetable oil until golden brown.
Boil blue mushrooms in salted water. If the product was previously frozen, still boil it for a quarter of an hour after thawing.
Strain the liquid from the boiled bluelegs and add them to the frying pan with the vegetables.
Grease the refractory mold with oil. Place a layer of pasta.
Next, spread the evenly fried mushrooms and vegetables.
Grind Russian cheese using a finely perforated grater. Set half of the cheese mass aside.
Heat pasteurized cow's milk in a frying pan and add sour cream to it.
Read also: Dried mushroom soup with vermicelli: recipes
Then add half of the grated cheese. To thicken the sauce, you can add a couple of tablespoons of sifted premium flour.
Simmer the sauce until the cheese is completely melted and set aside from the heat.
Pour the prepared sauce over the lasagna.
Sprinkle everything with the remaining grated cheese on top and put it in the oven.
We bake for just a short time. Let's focus on the cheese crust. Once it melts and turns an amber color, the lasagna is ready to eat. The optimal temperature threshold is 190°.
You can serve bluelegs lasagna as a separate dish or as a side dish for a meat treat.

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.

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.

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.

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.

Cooking methods

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.

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.