How to process bluelegs mushrooms - step-by-step recipe with photos

Bluelegs are among the most common mushrooms in Russia, popular among both experienced mushroom pickers and beginners who choose to collect simple mushrooms with bright distinctive features. Thanks to the bright purple stem, the mushrooms stand out and attract attention from afar. A striking feature prevents the purple-legged rower from being confused with inedible and poisonous mushrooms. A large fleshy leg, a voluminous cap with rounded edges and a lamellar back side allow you to cook mushrooms in various ways. But if everything is simple with frying and drying fruits, then not every cook knows how to marinate blue stem mushrooms, let alone beginners. You can choose a recipe for the winter from several proven cooking methods, differing in ingredients, technology and even the choice of lids, which allow you to preserve the freshness and deliciousness of the marinade for up to one year.

Where do bluelegs grow?

You can collect bluelegs in the off-season, in spring and autumn. They usually grow in meadows, forests, fields and pastures, near rivers and lakes. Active growth begins during the rainy season, when the air temperature does not drop below 10 degrees Celsius.

Getting a large harvest is not a big problem. A family of row plants from the genus Lepista, growing in circles next to each other. Many mushroom pickers call such circles “witch rings.”

Productivity in Russia remains unchanged even when temperatures drop. The first frosts do not affect the appearance and value of the fruits; they can be collected even during the first frosts.

Places of growth

The purple-legged rower is common in the temperate climate zone. The mushroom is widespread in Russia. In addition, the blue leg is found in the forests of South and North America.

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

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

When collecting mushrooms, you need to take into account the following recommendations:

It is better to collect bluelegs in sunny weather, since in humid conditions their caps become covered with mucus and become unpleasant to the touch, the slippery surface of the mushroom will create difficulties when cutting;
to find large colonies of mushrooms, you need to go to open, bright meadows;
You should not try bluelegs raw; they are classified as conditionally edible mushrooms and require heat treatment.

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

Primary processing

Unlike butterfish, from which the sticky layer is removed, bluelegs do not need to be carefully processed. It is enough to rinse the mushrooms under running water, clean the stem from soil, leaves and other contaminants to obtain a processed product, ready for further preparation.

After thorough cleaning, the blue legs are first boiled. The mushrooms are boiled to a boil in salted water, drained in a colander, washed, and then cooked in a homemade marinade, selected according to one of the recipes described below.

The choice of the best cooking option depends on the ingredients and the desire of the cook. For example, if you have more products from a classic recipe stored at home, then you shouldn’t run to the store to prepare preserves updated with time. Bluelegs turn out equally well using both cold and hot marinating methods.

How to pickle blue stem mushrooms at home using a classic recipe? Master class + photo

The simplest and most delicious option for pickling remains the classic recipe, with a lightweight recipe consisting of bright seasonings, herbs and vegetables that do not overshadow the mushroom taste.

For 2 kg of blue legs you will need 6 0.5 liter jars.

Products for cooking:

2 kg of blue legs;
2 liters of purified water;
3 table. l. granulated sugar and table salt;
100 ml table 9% vinegar;
5 bay leaves;
10 peas of allspice;
15 white peppercorns;
several clove inflorescences.

1) Place the mushrooms that have been heat-treated and boiled on the bottom of the pan. Add sugar and salt, bay leaf, pepper and cloves. Fill the entire contents with 2 liters of water.

2) Place the pan on the burner over medium heat and bring to a boil, remembering to stir the brine using a ladle. As soon as the marinade boils, reduce the heat to low, pour in the vinegar, and leave on the stove for another 5-7 minutes.

3) Turn off the burner and remove the pan from the stove.

4) Sterilize jars and lids in a water bath.

5) Use a slotted spoon to catch the mushrooms and place them in jars. Press down with a tablespoon and pour in the marinade.

6) Roll up the jars with metal lids, turn them over and leave them in a warm place, covering them with a jacket or terry towel.

7) Once the mushrooms have cooled, place the preparations in the pantry.

For the oily ones

• Time: 60 minutes. • Number of servings: 8 persons. • Calorie content of the dish: 32 kcal. • Purpose: blank. • 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.

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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.

How to pickle blue legs? Mushroom recipe without sterilization

1.5 kg of purple-legged row;
75 g sugar and coarse salt;
3 table. l. wine vinegar 7%;
4 bay leaves;
15 peas of allspice black pepper;
1 head of garlic;
several leaves of fruit trees (preferably cherry or currant).

1) Boil the mushrooms in the marinade, adding wine vinegar at the end. 2) Using a slotted spoon, place the bluelegs into the jars. 3) Pour hot marinade over the rows. 4) Cover with lids and screw tightly with plastic caps. 5) After cooling, place the finished preserve in the cellar.

Peculiarities of marinating purple-footed rows with garlic and cloves

Lilac stalks prepared according to this recipe are stored all winter.

For 3 kg of fresh rows you will need:

cloves - 5 pcs.;
5 peas of allspice;
2.5 tbsp. table or sea salt;
water - 1.5 l;
5 g citric acid;
50 g sugar;
50 ml sunflower oil;
5 cloves of fresh garlic;
1 tsp ground pepper.

A good way to preserve blue legs:

Prepared and cut into small cubes mushrooms are boiled for 20 minutes in slightly salted water, the foam is periodically removed.
After boiling, the rows are washed.
Mushrooms and all spices, except vegetable oil, citric acid and garlic, are placed in boiling water.
Cook for 20 minutes in the marinade.
Add citric acid, thinly sliced garlic, vegetable oil and cook for another 10 minutes.
Sterilized dry jars are filled with a ready-to-use product, tightly closed with lids and placed in the cold.
After 30 days, the preservation will be ready for use.

Blue legs, how to marinate mushrooms with garlic?

For 3 kg of mushrooms you will need: 3 liters of water, a few tablespoons of sugar and salt, 300 ml of table vinegar, a head of garlic, pepper and spices - to taste.

1) Boil the mushrooms again with spices, garlic, spices and pepper. Add vinegar 10 minutes before cooking. 2) Pour the mushrooms with the marinade into jars. 3) Close the blanks under glass lids. 4) Store in the refrigerator after cooling.

Recipe for crispy blue legs, how to marinate mushrooms?

To get crispy mushrooms, just add one or more of the following ingredients to the marinade:

oak leaves;
horseradish;
cherry and currant leaves;
vinegar.

Now our readers know firsthand how to pickle blue stem mushrooms for the winter. All that remains is to write down the recipe you like in the cookbook or save the page as a bookmark so as not to lose it.

Collect mushrooms with caution, without neglecting safety rules. Be healthy!

Going into the forest on a quiet hunt, many have encountered mushrooms whose stems have a bluish tint. People often avoid them, believing that they are toadstools. But this is a serious mistake, since bluelegs are tender and tasty.

Useful properties, composition, energy value and calorie content of blue leg mushrooms

In addition to being tasty, the purple-legged mushroom is also healthy. Regular consumption of row dishes has the following properties:

effectively suppresses the development of pathogenic microorganisms;
increases immunity;
prevents the development of cancer cells;
stimulates the functioning of the heart and blood vessels;
improves liver function, freeing it from toxins;

tones the body;
suppresses inflammatory processes;

improves blood sugar levels;
normalizes blood pressure.

The purple-footed row is a low-calorie product, it contains only 22 kcal per 100 g. The presence of vitamin C, thiamine, riboflavin, pantothenic acid, betaine, nicotinic acid, vitamin B 6 and vitamin E in the blue legs determines the special nutritional value of the mushroom.

The healing properties of bluelegs are determined by the presence of microelements such as potassium, phosphorus, magnesium, sodium, calcium, zinc, iron, copper, manganese. Energy value

bluelegs is higher than that of vegetables; in its composition it is close to meat products. The purple-footed row is a very healthy food product that should not be neglected.

How to cook bluelegs?

Among experienced mushroom eaters, this type of row is considered very tasty. To many it resembles champignons, and some even note its similarity to chicken. This type can be salted, marinated, fried, etc. The number of dishes using this mushroom is huge. If the harvest turns out to be large, then the rows can be dried or frozen, and then used for culinary purposes.

Before cooking the mushroom, you need to wash it. This will remove debris that often gets clogged in the plates. It is recommended to remove the skin from the caps. After this, to avoid problems with the digestive system, it is recommended to boil the rows for 15 minutes. in slightly salted water. Then you can proceed to the main heat treatment.

The peeled rows from which the stems should be cut must be boiled for 20 minutes, removing any foam that forms. After this, drain the liquid and make the marinade, for which bring 1 liter of water to a boil, adding 60 g of salt, 65 g of sugar, a couple of bay leaves, 10 peppercorns and a few currant leaves for flavor. Pour the marinade over the blue legs and boil everything together for another 20 minutes. In 5 min. until the end of heat treatment, add 6 cloves of garlic and 18 g of vinegar. Place everything in sterilized jars and seal.

To make the mushroom tasty, you need to prepare salt, sour cream, dill and vegetable oil. Wash the rows, clean them, and then fill them with water and place them on the stove. After the liquid boils, drain it and repeat the procedure 3 more times. The last time you need to cook it is for half an hour.

After this, the water is drained, and the blue leg is transferred to the frying pan. Stir until all the liquid has evaporated, then add a small amount of oil and cook until cooked and a beautiful golden color. All that remains is to cool everything and season with sour cream. Serve with chopped dill and add salt if necessary.

To get a tasty first course, it is recommended to combine mushrooms and chicken. This combination allows you to get an original result.

bluelegs;
chicken fillet,
3 potatoes,
2 onions,
carrot,
half a bell pepper,
parsley,
dill,
laurel,
salt and pepper.

Pork with mushroom sauce

You can prepare this delicious dish, which will be an excellent addition to any side dish. You can use fresh rows, but salted ones are also tasty.

1 kg of meat;
1 tbsp. chopped mushrooms;
a couple of onions;
1 tbsp. spoon of dry celery;
3 cloves of garlic;
laurel

Cut the pork into slices and then place them in a frying pan where you need to preheat the oil.
Fry until golden brown, and then transfer the meat to a separate plate;
In the same frying pan, fry the onion, cut into half rings, in fat.
Place it along with the pork into a thick-bottomed saucepan.
Add the rows there, pour in hot water and simmer until soft. How long this will take depends on whether the mushrooms are young or old;
At the end of the heat treatment, add laurel, dried celery and garlic, previously passed through a press.
Cook for another 10 minutes. covered and then ready to serve.

Bluelegs in batter

Using this recipe, you can make a delicious appetizer that is suitable for both a regular dinner and a holiday table.

1 kg of blue legs;
0.5 l kefir;
0.5 kg flour;
vegetable oil.

First, prepare the rows by washing them, cleaning them and separating the caps from the stems;
To prepare the batter, mix kefir with flour so that there are no lumps and leave for 10 minutes;
Heat the oil in a frying pan and dip the caps in the clay, then fry them on both sides until golden brown.
Serve hot.

Potato pancakes with mushrooms

Another great dish to go with any meal.

egg;
chopped mushrooms;
45 g flour;
155 g butter;
salt and pepper.

This amount of ingredients is enough for 4 servings.

Julienne

This is a very popular French dish that is easy to prepare in your own kitchen.

225 g bluelegs,
a couple of onions
325 g fillet,
salt and pepper,
15 g flour,
2 tbsp. spoons of butter,
1 tbsp. milk and sour cream,
hard cheese.

In heated oil, fry the diced onion with chopped rows.
Send there the fillet cut into pieces, which should first be boiled until tender. Be sure to add salt and pepper;

Pickled bluefish caviar

An excellent snack option, suitable for making sandwiches.

180 g rows,
1-2 onions,
vegetable oil,
salt and pepper.

Free pickled bluelegs from mucus, for example, by washing them in running water.
Chop them as finely as possible, and then add chopped onion, which should first be fried in hot oil;
Add salt and pepper to the resulting mass.
Stir and serve, first sprinkled with chopped green onions.

Now you know what bluelegs are, where and when it is best to collect them. The presented recipes will allow you to prepare a very tasty dish from them.

Among the wide variety of mushrooms you can find quite interesting and tasty bluelegs mushrooms. They belong to the group of rowers and have the scientific name Lilac-legged rower. Many inexperienced mushroom pickers ignore them, but in vain.

This is a fairly versatile mushroom, and you can prepare 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 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.

Where can you find bluelegs

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.

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.

general characteristics

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

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

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

Various dishes can be prepared from bluelegs. This type of mushroom is great for pickling.

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

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.

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.

It is popularly called blue-legged, blue-legged, blue-legged, blue-rooted, scientifically called Lepista personata, or lilac-legged rower. This mushroom is undeservedly ignored by many lovers of “silent hunting” because of its strange coloring and completely in vain. Marinades made from pottavnik taste wonderful; it can be boiled, fried, frozen, rolled, and even salted. Learn how to prepare bluelegs mushrooms for the winter.

Growing bluelegs at home

The purple-legged rower can be grown at home and the mushrooms can be harvested several times a year. The mycelium can be added to the garden soil or the blueleg can be grown in suitable indoor areas.

Growing mushrooms in the garden

To grow bluelegs, you need to prepare compost, which is a nutrient medium for this type of mushroom. It can be prepared in several ways:

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

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

After planting in the ground, the substrate with the mycelium added to it is covered and regularly moistened. When, after 2-3 weeks, purple areas (mycelium) appear on the substrate, you need to apply a damp layer of soil (5 cm) on top, covering the culture.

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

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

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

Growing blueleg indoors

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

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

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

excessive light: if a large amount of sunlight hits the mushrooms, they become dehydrated and die;
insufficient or excessive soil moisture;
poor ventilation.

Bluelegged produces its first harvest approximately a year and a half after planting.

Primary preparation

Freshly picked mushrooms need to be processed and prepared as soon as possible, before they lose their taste and beneficial qualities. Sort through, leaving young specimens if possible. Peel, cut large mushrooms, rinse, then soak in salted water for a while to get rid of insects and remaining debris. There is no need to soak the bluelegs for a long time; the flesh of the mushroom is already very tender.

Important! In older mushrooms, it is necessary to remove the spore-bearing lamellar part, since the mature spores it contains are poorly digested.

Preparing bluelegs for pickling

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 pull the mushroom out by the roots , 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, the primary processing is different, 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 ensure that mushrooms cook evenly in different dishes, they must be distributed according to size. Small bluefish are best suited for pickling, as their size allows them to absorb all the spices faster.

Before pickling bluelegs, they need to not only be cleaned and wiped with a damp cloth , but also quickly rinsed under cold water to wash off 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 necessary because under the influence of high temperatures, all harmful microflora in the mushroom pulp die, harmful microorganisms that are invisible to the human eye die.

Washed and sorted mushrooms are cut into pieces

A simple recipe for marinating with vinegar in jars

Marinated row is extremely tasty and will become a welcome guest on your table. It goes well with meat and fish dishes and fits harmoniously into many salads.

Ingredients:

mushrooms - 1 kg;
water – 1 l;
sugar – 2 tbsp. l.;
salt – 2 tbsp. l.;
vinegar 9% - 1 tbsp. l.;
bay leaf – 2-3 pcs.;
black peppercorns – 10-12 pcs.;
garlic – 5-6 medium cloves;
a couple of currant or oak leaves.

How to pickle bluelegs for the winter in jars:

Cut off the stems from the previously sorted and washed rows, boil the caps in salted water for 20-30 minutes, and drain in a colander.
Prepare the marinade. Boil water, adding salt, sugar, black pepper, bay and currant leaves. 10 minutes is enough.
2 minutes before the end, add garlic and vinegar.
Place the finished mushrooms in sterilized jars, pour hot marinade, and cover with tight nylon lids.
Place in a warm place; when cool, place in the cellar, refrigerator or basement.

Marinating bluelegs

Mushrooms are amazing gifts of the autumn forest.
They are preserved for the winter using a variety of methods, which include: pickling, drying and freezing. It is the pickled mushrooms that have a special taste and decorate a festive table or a warm dinner with the whole family. Blue stem mushrooms are especially popular among mushroom lovers. 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.

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 tablespoons of 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%).

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 a real culinary masterpiece that everyone should definitely try. Before serving, mushrooms can be sprinkled with green onions and a little sunflower oil.

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 pepper (you can take chili).

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.

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.

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.

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.

Cold pickling

When pickling bluelegs, you can use mustard seeds; this will give the mushrooms a piquant taste and excellent aroma.

Ingredients:

rows – 2 kg;
water – 1 l;
garlic – 4 medium cloves;
salt – 100 g;
fresh horseradish leaves – 4 pcs.;
mustard seeds – 1 tbsp. l.;
black pepper – 10-15 peas.

Cut off the ends of the stems of peeled mushrooms and cut large specimens.
Boil the bluelegs in salted water for 25-30 minutes, then let the water drain thoroughly.
Line the bottom of sterilized jars with horseradish leaves, then lay out the mushrooms in layers, sprinkling with salt, pepper, mustard seeds, and finely chopped garlic.
Press down the last layer of fruit, screw the lids on the jars, and place in a cool place. The sample can be taken after 45 days.

Important! Salted mushrooms are stored for about a year at 2-10°C. At higher temperatures they sour, become moldy, and when frozen (for example, on a balcony in winter) they darken and deteriorate.

For mushrooms in Korean

• Time: 30 minutes. • Number of servings: 8 persons. • Calorie content of the dish: 54 kcal. • Purpose: blank. • 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 don’t need overseas, expensive products, just champignons, 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.

Preservation of salted seaweed

The process of harvesting mushrooms in this way occurs in 2 stages: salting and canning. You will get a fragrant, tasty snack with a spicy garlic flavor.

Ingredients for pickling:

mushrooms – 4 kg;
salt – 250-300 gr.;
garlic – 6-8 cloves;
dill - to taste;
water – 2 l;
peppercorns – 20-25 pcs.;
cloves, cinnamon - to taste.

How to pickle podotavniki for the winter:

Rinse the cleaned row and boil in salted water for 25-35 minutes.
Drain in a colander and rinse with cold water.
Place in a saucepan or enamel bucket in layers, sprinkling each layer with salt, dill and garlic.
Press down on top with a weight so that the mushrooms are covered with brine.
Salt it for 5-7 days, after which the potatnik can be preserved.
Sterilize jars and lids.
Make the marinade: boil water, adding pepper, cloves, cinnamon. Try your pickled mushrooms, and if you have too much salt, do not add it to the marinade.
Place the mushrooms, removing the dill and garlic, into jars. You can add vegetable oil about a centimeter on top.
Pour in marinade. Cover the jars with lids.
Place a rag at the bottom of a large saucepan (to prevent the jars from bursting), heat the water to 50-60 degrees, and lower the jars into it. The water level is 2/3 of the height of the jar.
Bring to a boil, boil half-liter jars for 20-25 minutes, liter jars for 30 minutes.
Remove the jars from the pan, roll up or screw the lids tightly if the jars have threads. Turn over, let cool and place in a cool place.

Do I need to peel bluepod mushrooms? How and how much to cook, fry?

Bluelegged mushrooms are called lilac-legged row, talitsa description of the bluelegged mushroom. They are cleared of forest debris; there is no need to remove the skin. We cut off the remaining roots, cleaned the mushroom cap with a knife and you can fry it immediately or boil it. The preparation is simple. You can tell if the mushrooms are ready when they settle to the bottom of the container and if the foam stops forming when boiling. Cook for no more than 25 minutes.

Pickled mushrooms are divided into sterilized and non-sterilized. The required amount of salt is placed in a clean boiler, water is added at the rate of 7-8 liters per 50-liter boiler in dry weather and 5-6 liters in damp weather. Bring the water to a boil, add the prepared mushrooms and cook at low boil, stirring them. The foam that appears is removed.

The cooking time depends on the type of mushroom. Porcini mushrooms, boletus mushrooms, boletus mushrooms, boletus mushrooms, boletus mushrooms, goat mushrooms, champignons, fat mushrooms and row mushrooms

and the question was specifically about the rows, in particular, about the purple row

Boil for at least 20 minutes from the moment of boiling, honey mushrooms for at least 25 minutes. The chanterelles are first boiled for 10 minutes in a 1% salt solution, the water is drained, the mushrooms are poured with a 3-4% salt solution and cooked for 20 minutes.

Add spices 3-5 minutes before the end of cooking, and at the end of cooking add pre-diluted acetic acid. Mushrooms are considered ready when they settle to the bottom of the boiler and the brine becomes clean, without foam.

For boiled moss mushrooms, goats, and unrefined butter mushrooms, the primary marinade is replaced with freshly prepared one.

Pickled mushroom recipes

There is a recipe for making pickled mushrooms: peeled, washed mushrooms are dipped into a boiling marinade and cooked, stirring for 15-30 minutes (the size of the mushrooms is taken into account). For 1 kg of mushrooms - half a glass of vinegar, 1.5 -2 tbsp. spoons of salt, 1 teaspoon of sugar, 2-3 bay leaves, 5-6 black peppercorns, 2 pcs. carnations.

When cooking, mushrooms release juice; the foam must be skimmed off. The mushrooms are ready when they settle to the bottom and the broth becomes clear.

Place the mushrooms in jars, seal and sterilize for 15-20 minutes at a temperature of 75 -80*C. You can store such mushrooms without hermetically sealing in the refrigerator or cellar. In this case, pour the cooled mushrooms into jars with a layer of vegetable oil and cover with plastic lids.

You can prepare pickled mushrooms this way

Boil the prepared mushrooms in salted water (50 g of salt and 2 g of citric acid per 1 liter of water) without marinade.

After cooking, drain in a colander and fill the jars 2/3 full with mushrooms. Pour in the prepared marinade: 0.5 liters of water, 1 tbsp. spoon of salt, 1 teaspoon of sugar, 6 grains of allspice, a little cloves and cinnamon, 3 g of citric acid - heat to a boil, add 5 tbsp. spoons of 5% table vinegar, bring to a boil again, then fill the jars with hot marinade and sterilize. Jars with a capacity of 0.5 liters are sterilized for 20 minutes, 1 liter - 25 minutes, 3 liters - 30 minutes.

Canned food with sour marinades is sealed with glass lids or lacquered metal lids and stored in a cool, dry place.

Do I need to peel bluepod mushrooms? How and how much to cook, fry?

Freezing

Bluelegs can not only be pickled, but also frozen, like champignons, oyster mushrooms and almost any other mushrooms. To make them take up less space in the freezer, they can be boiled with the addition of spices.

Ingredients:

fresh rows – 1kg;
salt – 1 tbsp. l.;
peppercorns – 5-6 pcs.;
dried celery, ginger - to taste;
water.

Freezing consists of the following stages:

Peel the mushrooms, cut off the lower part of the stem, and wash.
Pour boiling water, cover with a lid, leave for 2 hours.
Rinse the rows with cold running water.
Fill with fresh water, add spices, boil for 20 minutes.
When the rows are cooked, drain in a colander and then dry with a napkin.
Screw the dried mushrooms into a bag, releasing the air, or place them in a container. Place in the freezer. This product can be stored for one and a half years.

Reference! Mushrooms need to be thawed in the refrigerator. It is not recommended to re-freeze defrosted fruits; they lose their elasticity and taste.

Fried mushrooms in glass jars

To preserve fried rows, you need to follow some recommendations:

You should fry in a large amount of oil; the mushrooms should “bathe” in it.
Salt is added at the very end.
Blanks under plastic lids are stored for 4-6 months, rolled up with metal lids - about a year.
This product should be stored in a dark place; mushrooms will quickly go rancid in the light.

Ingredients:

rows – 2 kg;
oil for frying – 1 l;
salt to taste.

How to properly prepare and seal for the winter:

Wash the mushrooms, cut large ones. The fruits should be boiled for 15-20 minutes in salted water.
Sterilize glass jars and lids.
Place the boiled mushrooms in a frying pan with plenty of oil, stir, and cover with a lid.
Simmer for 30 minutes, stirring occasionally.
Remove the lid, add salt and cook until any remaining moisture has evaporated.
Place the mushrooms in jars, add the oil in which they were fried, and screw the lids on tightly.
Once cooled, store in a cool, dark place.

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.

A simple recipe for caviar for the winter

Mushroom caviar can be used in different ways: as an appetizer for sandwiches, as a filling in pies, as a tasty addition to soups and sauces.

Ingredients for caviar:

mushrooms – 2 kg;
onions – 2-3 pcs.;
carrots – 2 pcs.;
vegetable oil – 100 gr.;
salt – 1.5 tsp;
ground black pepper – 0.5 tsp.

Step-by-step description of the cooking process:

Sort the mushrooms, wash, boil, after adding salt to the water, for 30 minutes.
Place the finished bluelegs in a colander.
Peel and cut the carrots and onions. Fry in a frying pan until golden brown.
Grind the vegetables in a meat grinder and place them in any thick-walled container. Add mushrooms chopped in a meat grinder there.
Add salt and pepper, put on fire and, stirring, simmer for 40 minutes under the lid.
Sterilize glass jars and lids.
Pack the finished caviar tightly into the jars and add vegetable oil about 1 cm from the top.
Roll up the lids, turn upside down, wrap and let cool.
Transfer the jars to a cool place.

Quick marinade

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

For those who do not yet know how to pickle mushrooms, a quick method of preparing a dish with a photo is suitable for testing. 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 wine 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.

Secrets, spices, additives...

To make the mushrooms crispy, add cherry or oak leaves when marinating.
If you boil salted or pickled mushrooms for 3-5 minutes, you can use them in hot dishes and salads.
Pickled mushrooms will not become moldy if you add a little vegetable oil on top.
If your salted mushrooms become moldy, don’t rush to throw them away! They need to be washed thoroughly, spoiled fruits removed and filled with fresh brine.

Lilac-legged rowers are extremely tasty and even healthy. Once you try it, you will love their excellent taste and will be happy to add these unusual mushrooms to your basket.