How to pickle blueleg mushrooms. Mushroom "blue leg": where does it grow, description, when and where to collect? How not to confuse it with poisonous mushrooms

This mushroom grows mainly in coniferous and mixed forests. The main condition for development is the presence of pine.

Simple recipes for cooking row mushrooms

It is with her that this fungus creates mycorrhiza.

How to cook

1. Water is poured into the container, salt is added (1 tablespoon per 1 kg of pulp and 1 liter of water). You can add onions if there is any doubt about the edibility of the collected fruiting bodies. The water is brought to a boil.

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

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

Many hostesses appreciate blue foot mushroom for the simplicity of their preparation. A little lower, we will consider several options for pickling blue foot mushrooms.

A traditional recipe for marinated mushrooms. This method is traditional and therefore simply irreplaceable for cooking at home.

For cooking, you need to take the following ingredients:

• rowing mushroom - 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%).

Cooking process:

1. Rinse thoroughly, put in a saucepan and pour in water. Boil for 20 minutes, then drain the liquid.
2. Fill the row with water (1l) and let it boil. After salt, add seasonings, cherry, oak and currant leaves. Cook for 10 minutes, reducing the heat.
3. Peel the garlic cloves, chop, dip into the pan along with vinegar. Let it boil for 7 minutes, turn off the fire.
4. Pour ready-made mushrooms into jars (pre-sterilized), close with lids. After that, 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 sprinkled with a little sunflower oil.

Recipe for marinating bluelegs with hot peppers and garlic. Looking for a recipe on how to marinate blue-legged mushrooms in an unusual way so that it does not take much time? Then the recipe below is just for you.

For cooking, you need to take the following products:

• 2 kilograms of row;
• water;
• 7 Jamaican peppercorns;
• 1 tablespoon of salt;
• half a teaspoon of citric acid;
• a head of garlic;
• one hot pepper (you can take chili).

Cooking process:

1. Rinse the mushrooms, put in a container, pour in water. Boil, adding coarse salt, for 20 minutes.
2. Then put the contents of the pan on a sieve. Pour water again and place on fire, cook for about 10-12 minutes.
3. Peel the head of garlic, chop, add to the mushrooms.
4. Chop the chili pepper with seeds, add to the rest of the products.
5. Add salt, citric acid, allspice and let simmer over low heat for 20 minutes.
6. Arrange mushrooms in jars with marinade, roll up, cover for a day.

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

Every hostess who prepares mushrooms for herself and her family for the winter must have asked herself more than once: “Am I pickling mushrooms correctly?” The recipe below is not only the right one for the blue leg, but also very tasty.

Marinated rows: cooking recipes and useful properties of mushrooms

Blue legs marinated according to this recipe will appeal to even those who are indifferent to this product.

For cooking, you need to take the following products:

• kilogram of mushrooms blue leg;
• three bay leaves;
• a few peas of black pepper;
• water for marinade - 700 ml;
• 3 tablespoons of vinegar;
• 1 tablespoon of salt;
• 1.5 tablespoons of sugar.

Cooking pickled mushrooms:

1. Wash the mushrooms, put them in a saucepan and cover with water. Boil after boiling for half an hour. During cooking, be sure to remove the foam.
2. Prepare jars, put a bay leaf and peppercorns on the bottom of each.
3. Throw ready mushrooms in a colander and arrange in jars.
4. Now you need to make a marinade: pour water, add salt and sugar, put on fire and let it boil. At the very end, pour in 9% vinegar.
5. Pour the marinade into jars and screw on the lids.

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

There is another method for pickling blue legs, which is striking in its simplicity and impeccable taste.

Recipe for marinating blue legs with herbs

For cooking, you need to take the following ingredients:

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

Cooking process:

1. Clean and wash mushrooms. Pour in water and blanch for 5-7 minutes, drain on a sieve.
2. Cut leeks and carrots into circles, boil in vinegar for about 15 minutes, adding spices.
3. Put the mushrooms in the broth and boil for a few more minutes. Remove the mushrooms with a slotted spoon and arrange in jars.
4. Marinade boil for another 10-12 minutes, cool.
5. Pour the marinade over the mushroom jars and roll up the lids.

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

The family of ordinary mushrooms includes a number of species of both edible and poisonous mushrooms. Many of them are very popular, while others, on the contrary, few people have heard of.

The popular rows include the gray variety, which is also called the greenery.

And in this article I would like to give a detailed description of it, show a photo and talk about how to properly prepare this forest gift.

Characteristic

Row gray - belongs to the tricholom family. The people received a lot of names such as greenery, gray sandpiper and others.

The appearance of this mushroom is rather modest. The hat is small in size from 4 to 12 centimeters in diameter. The texture is fleshy. Young mushrooms have a rounded head with a convex center. As the fungus ages, it takes on an increasingly flat appearance. After full maturation, the hat becomes flat with a mass of irregularities over the entire surface. The tubercle, which stood out well at a young age, becomes barely noticeable, but still well distinguishable.

When acquiring a decent volume, the surface of the fungus often cracks. In this case, the edges very often bend upward.

The color of the hat, as it is not difficult to guess from the description, has a gray tint. The color is uneven, olive "islands" are often present. In the central part, the color becomes darker.

The cap is smooth, when water gets on it, it releases mucus and becomes sticky.

The shape of the leg resembles a cylinder. Quite high 8-10 cm in height. Diameter about 3 centimeters. In a young mushroom, the leg has a dense structure. With aging, it begins to lose pulp and becomes empty.

Despite the fact that the leg is quite long, it is difficult to notice it when meeting with a gray row. It is usually immersed in moss or a sheet blanket.

The color of the stem is lighter than the surface of the mushroom. It has a white color, which sometimes gives off a slight yellowness. In the upper part, often, it is covered with a characteristic coating.

On the back of the cap are wide, rather rare planting plates. At a young age, they have a pure white hue. As they age, they become more grey. And when the mushroom is fully ripe, they acquire a light yellowish color.

The flesh of the mushroom is light gray in color. After damage, it may acquire a yellow tint. In the upper part of the "meat" is denser, in the leg the structure of the pulp is loose. Has a specific aroma. The taste is excellent.

Undergreen is edible and is included in the 4th category of conditionally edible species. Without heat treatment, the use is strictly prohibited.

This mushroom grows mainly in coniferous and mixed forests. The main condition for development is the presence of pine. It is with her that this fungus creates mycorrhiza.

The growing season is from August until frost. This pleases many mushroom pickers, because after the end of the season of champignons or other mushrooms, it allows them to do their favorite “silent hunting” before the snow falls.

The highest peak of growth occurs at the end of September. This is not a lonely mushroom. Most often, where the gray row is located, there will definitely be its entire family.

This edible mushroom has rather tricky counterparts. The most vicious is the poisonous pointed row. Distinctive features of the poisonous mushroom are a not so thick cap and a conical tubercle in the middle of the surface.

Also, soap tricholoma, which is an inedible species, is similar to it. It has no significant external differences. Therefore, it is easiest to classify it by its smell, which very much resembles the aroma of laundry soap.

How to cook

The main stage in the preparation of gray rowing is its heat treatment. Rows are cooked according to the following scheme:

1. The collected mushrooms are laid out on a newspaper or in a container and cleaned of sand, dirt and adhering leaves.
2. Then the darkened or wormy parts of the fruiting body are removed.
3. Remove the skin from the surface of the cap.
4. Cleaned rows are washed with cold water.
5. Water is poured into the container, salt is added (1 tablespoon per 1 kg of pulp and 1 liter of water).

   Row mushrooms - difference and description, main types, properties and applications + 81 photos

   You can add onions if there is any doubt about the edibility of the collected fruiting bodies. The water is brought to a boil.

6. After, fruiting bodies are poured into it. Mushrooms are boiled for 20 minutes. In this case, the lid must be open.
7. After ten minutes of cooking the greens, 6 black peppercorns and one bay leaf are added to the water.
8. After 20 minutes, the water is drained through a colander.

After that, the pulp is ready for consumption or further manipulation. Mushrooms are great for pickling, pickling, boiling or frying. With a gray row, you get a delicious mushroom soup or potato casserole.

How to salt mushrooms?

Salting blue-legged or lilac-legged mushrooms:

Rinse the mushrooms, peel and trim the stems. Soak the mushrooms for 3 days, changing the water 2 times a day. After soaking the mushrooms, drain the water. Put the mushrooms in the pan in layers, alternating with spices. Cover the mushrooms with a cotton towel, put a plate with a load on top. Keep the mushrooms in a dark, cool place for about 25 days, after which the mushrooms should decrease in volume by 3 times.

• For 5 kg of mushrooms:
• 200 g salt
• 20 g allspice,
• 20 g garlic
• 20 g dill,
• 5 bay leaves,
• 10 horseradish roots.

Salting mushrooms rowing in a hot way:

clean mushrooms, sort; large hats can be cut into 2-3 parts. Rinse prepared mushrooms with cold water.

The mushrooms are ready when they begin to sink to the bottom and the brine becomes clear. Transfer the mushrooms to a wide bowl to cool. Then the cooled mushrooms can be transferred together with the brine into jars and closed. Mushrooms are ready to eat in 40-45 days.

The correct name for the fungus podtopolnikov is gray rowing. The gray row is salted in a hot or cold way.

Recipe for salting "hot" way:

clean the mushrooms, rinse well and cook in salted water for 20-30 minutes. Then rinse the mushrooms in cold water, put in a colander to drain the water. Put the prepared mushrooms in jars, wooden tubs and salt at the rate of 1 kg of boiled mushrooms 45-60 g of salt, cover with a wooden mug with oppression. You can put spices to taste: garlic, onion, horseradish, tarragon, dill. Mushrooms can be consumed after 6-8 days.

The recipe for salting in the "cold" way:

clean mushrooms, wash. Put in a container with legs up, sprinkle each layer of mushrooms with salt and spices, 40-60 gr. salt per 1 kg of mushrooms. Cover with lid and load.

Salting rows: fast and tasty

Salted mushrooms, for example, rows, are an indispensable dish for every feast. They can be purchased at the store or prepared for the winter yourself. Salting rows is a simple process. It is enough to follow a few simple tips and rules. The result will exceed all expectations. Fragrant and pleasantly crunchy mushrooms will delight households for a long time.

Consider how to salt the rows and what rules you need to follow in the process.

First option

There are several ways to salt the rows at home - hot, cold and dry. Hot salting of rows for the winter allows you to eat mushrooms in a few days. Salting in a cold way lasts a little longer. Rows are crispy and firmer.

So, in order to salt rows in a cold way, you need to prepare:

First, the rows need to be soaked to remove the bitter taste. To do this, they are put in a barrel or other container with holes for removing water and poured with cold water. Close the top with a clean cloth or lid. Leave for 3 days, periodically changing the water. As soon as the mushroom caps become elastic and stop breaking, you can proceed to the main process. It consists of several stages.

1. Fold the prepared rows with the hat down. Each row is about 6 cm.
2. Sprinkle with salt and spices.
3. Close the barrel and put oppression on top.
4. After a couple of days, add fresh mushrooms. Do this until the barrel is filled to the top.
5. Now you need to fill the rows with a solution of salt and close tightly.

This is not the only recipe for cold-cooked salted rows. Some of them involve the use of greens, currant leaves, cherries and horseradish. How does the cooking process look like in this case:

1. Put the washed mushrooms in a pre-prepared container with caps down. The bottom should be covered with salt. It also needs to be covered with leaves and herbs (dill).
2. Sprinkle each subsequent layer with salt and, if desired, spices, such as garlic, pepper or bay leaf.
3. Close the rows with the same leaves. Put a clean cloth, lid and oppression on top of them.
4. After a couple of days, check if the juice has appeared. If it is not enough, it is worth putting a heavier oppression.

You can serve salting on the table in a month.

Why are cherry, currant, horseradish, and dill leaves used in the recipe? All of them perform one function or another. Currants and dill give the dish a unique flavor, horseradish makes the mushrooms spicy and prevents them from turning sour, and cherries provide the crunch and elasticity of the fruit.

Second option

Salting the rows in a hot way is used when the dish needs to be prepared as quickly as possible or the hostess does not have the opportunity to soak the mushrooms for a long time. There are two recipes for pickling mushrooms in this way.

Boil well-cleaned and washed rows in salt water for half an hour. After that, rinse them under running water and allow excess liquid to drain. It remains only to put the mushrooms in prepared dishes, for example, in jars.

For 1 kg of the main product, 40 g of salt will be needed. It must be evenly poured between layers. Add garlic, onion, horseradish and herbs as desired. Close and press down the lid with a weight. You can eat within a week.

It is used if a large number of mushrooms are prepared. To begin with, they are blanched in special containers for 20 minutes. It is important to constantly remove foam from the surface. At the end of the process, excess water must be removed. Now the rows need to be laid out in a container for salting, while sprinkling each layer with salt. Then proceed as with salting in a cold way.

Detailed description of the row of gray

As soon as the mushrooms sit down, put a press on top and leave for 30 days.

Salt the poplars

Particular attention should be paid to poplar rowing. Like other types of these mushrooms, they are harvested for the winter by salting. How to salt a poplar row?

First you need to collect the ingredients:

• 1 kg of the main product;
• 60 g of salt;
• a few peas of black pepper;
• 1 bay leaf;
• dried cloves in the amount of 3 pcs.;
• dried dill and a few currant, horseradish or cherry leaves.

What the cooking process looks like:

1. The first stage is the preparation of the mushrooms themselves. They must be washed to remove dirt and debris.
2. The next step is boiling or heat treatment. Mushrooms cut (you can leave whole). Put them in salted boiling water. Do not pour a lot of liquid, otherwise the brine will lose its aroma and richness.
3. Now the main part of the process. After 25 minutes, set aside the brine and proceed to the preparation of jars. They need to be thoroughly sterilized over hot steam.
4. Divide the mushrooms into jars. Then pour out the brine in which they were cooked. Close jars with lids and place upside down. Leave it like that for a day, then turn it over.
5. You can try the finished dish after 45 days.

A Few Rules

In order for pickles to please with their taste and aroma for as long as possible, you need to follow a few rules:

• Pickles should be prepared in wooden or glass containers. You can use enamelware, but it should be free of cracks and chips.
• Do not take tin buckets. The brine will corrode their surface. This will release toxic substances.
• The room in which mushrooms are stored should be ventilated frequently. It should be cool (5-6°C). If the temperature is lower, the rows will freeze and crumble. In a warmer room, they will quickly turn sour.
• If for some reason there is less brine, its deficiency can be filled with cold boiled water.

As you can see, salting rows is very simple in several ways. Before you salt the rows hot or cold, you need to prepare the appropriate container and the mushrooms themselves. Pickles are not the only thing that can be prepared from these mushrooms. Dishes from rowovka amaze with their variety and taste.

Recipe: Hot salted mushrooms

garlic 2 heads;

olive oil 4 tbsp ;

rowing mushrooms 2 kg;

drinking water 1 l

I suggest salting the rows in a hot way.

Surprisingly, not everyone knows these mushrooms and not everyone collects them, therefore, they can be found in sufficient quantities in the forest, even after a herd of mushroom pickers has passed through it. A large number of mushrooms also ensures that they grow in families. And the fact that the rows are extremely rarely wormy makes their processing pleasant, easy and waste-free.

So, we carefully clean the collected mushrooms from twigs, sticks and earth and rinse them thoroughly.

After that, we cut the rows into fairly large pieces (mushrooms boil down strongly and lose almost a third in size), and small mushrooms can be left whole. Wash the mushrooms again, changing three or four waters.

Bring the mushrooms to a boil, then reduce the heat to half and cook the rows for twenty minutes, constantly removing the resulting foam with a slotted spoon and periodically stirring the mushrooms so that they do not stick to the bottom.

Cut the garlic into thin slices.

While the mushrooms are cooking, you can start sterilizing the jars in which we will close the mushrooms. I sterilize the jars in the microwave so it's faster and requires less effort. To do this, rinse thoroughly washed jars with water so that many droplets remain on them (you can even drop a little water on the bottom), and place them in the microwave for five minutes at maximum power.

It is very important that there are no labels on the jars; they can start to burn from high temperatures. Nothing will happen to good jars in the microwave, and if the jar cracks (it happened to me once), then it initially had microcracks, and it was unsuitable for blanks, although it was not possible to visually assess this. So at the same time you can check the jars)))

The lids will still have to be sterilized in the traditional way in a saucepan of water, because you can’t put iron objects in the microwave.

Throw in a few cloves of garlic. Do not be afraid that there will be too much garlic in the end, it is not necessary to eat it in the finished dish, but you can simply put it aside. But the presence of garlic in sufficient quantities in the jar is necessary in order to prevent bacteria from multiplying.

Sprinkle with a little salt.

Then again put a layer of mushrooms, which we salt and season with garlic, and so on until the jar is completely filled. All this time, the mushrooms must be well tamped so that there are no voids between the layers. If desired, you can add freshly ground black pepper to each layer (or just crush a couple of peas), but I don’t do mushrooms this way and they turn out to be quite spicy because of the garlic.

Pour a full tablespoon of olive oil into a jar filled to the top and tightly close with a sterilized lid.

After closing all the jars, turn the lid down and leave to cool completely.

After cooling, mushrooms are best stored in a cool place, and even better in the refrigerator. You can open a jar and enjoy beautiful crispy mushrooms in two or three days.

Many people say that a misted glass of something intoxicating suggests itself to such salty rows, but believe me, salty rows are so tasty that they don’t require any additional accompaniment))) Half of this batch was destroyed for me a week after closing)) )

No festive feast is complete without a bowl of delicious mushrooms! Champignons, mushrooms, mushrooms, chanterelles, ...

Porcini mushrooms with onions harvesting for the winter

An interesting recipe for cooking delicious mushrooms with onions for the winter. Dishes from porcini mushrooms are included in the national cuisines of many ...

Salted porcini mushrooms with butter for the winter

White mushroom is the most valuable, tasty and fragrant.

Row mushrooms are edible and poisonous: how to distinguish? Types of row mushrooms: photo, description

Everyone in my family loves porcini mushrooms very much, yes, I think they have ...

Porcini mushrooms marinated for the winter

A huge section of modern cooking can be devoted to mushrooms. How tasty and fragrant these wonderful gifts of nature are! A…

Porcini mushrooms salted for the winter

White mushroom can rightly be called the king among the huge variety of their own kind! Fragrant strong man has…

Pickled porcini mushroom

White mushroom is considered the king among mushrooms, and marinated white mushroom will become a real decoration of any table, especially…

Delicious marinated porcini mushrooms

The title of “king of mushrooms” is firmly entrenched in porcini mushrooms because of its taste, aroma and appearance. This…

Pickled white mushrooms

On the festive table or everyday - pickled mushrooms are always a favorite snack! This recipe is about…

Marinated porcini mushrooms

Pickling mushrooms allows you to maximize their value. In most products during heat treatment die ...

Marinated porcini mushrooms

With this simple recipe, every mushroom picker, fan of porcini mushrooms, or just a fan of mushrooms in general, will be able to…

Marinated porcini mushrooms in a jar

According to this recipe, you can prepare pickled porcini mushrooms in a jar for the winter - they can also be used as ...

Marinated porcini mushrooms at home

Cooking pickled porcini mushrooms at home is not at all difficult - read in this recipe how best ...

Marinated porcini mushrooms for the winter

White mushrooms are the most valuable and beloved by most people, and today we will talk about them. Let's talk about…

Marinated porcini mushrooms with onions

White mushroom - the king of mushrooms! With it, everything turns out delicious, no matter what you cook. We offer pickled…

Marinated volnushki for the winter

Prepare pickled volnushki for the winter according to this simple recipe - you will get an excellent mushroom appetizer for everyone, ...

Hot pickled mushrooms

Read in this recipe how to cook hot pickled mushrooms - they turn out very tasty! …

Marinated porcini mushrooms

Pickled porcini mushrooms, as well as dried and frozen ones, are another way to harvest them for the winter. They need to be cleaned and...

Marinated porcini mushrooms

You will need: fresh white mushrooms - 1 kg - water - 200 ml - vinegar (6%) - 60 ml - bay leaf - 3-4 leaves - black ...

Porcini mushrooms, boletus, boletus and aspen mushrooms spicy salted

For the recipe you will need: mushrooms (prepared) - 10 kg salt - 500 head leaf - 20 g allspice - 6-8 g To ...

White mushrooms in sweet and sour sauce

For the recipe you will need: porcini mushrooms - 2 kg of water - 750 mluxus (8%) - 250 ml salt - 20-30 g sugar - 80 glavrovye leaves - ...

Marinated mushrooms

For the recipe you will need: fresh mushrooms (porcini, boletus, boletus, etc.) - 10 kg of water - 1.5 citric acid - ...

Row mushrooms - grow in pine and mixed forests from late summer to autumn frosts, occur singly and in small groups. The cap of the rows is up to fifteen centimeters in diameter, dirty or brownish-gray, slightly darker in the middle, fibrous and mucous-sticky. About 2.5 thousand subspecies of mushrooms belong to the species of ordinary mushrooms. In our climatic zone, gray and purple rows are widespread.

The best dishes for salting rows are wooden (tubs, buckets). Remember that mushrooms in general and rows in particular are hard to digest food. Therefore, it is not worth overeating the rows.

How to pickle rows for the winter - recipe number 1

For 1 kg of mushrooms you need to take:

• 0.5 st. water;
• 15 gr. salt;
• 0.5 st. table vinegar;
• 2 gr. citric acid;
• 10 gr. Sahara;
• Bay leaf;
• fresh dill;
• black pepper, cinnamon, cloves - to taste.

How to pickle rows for the winter - recipe number 2

For use in your diet, the rows are best marinated "hot". So, how to pickle rows? Everything is simple and easy.

In order to marinate rows you will need:

• mushrooms;
• salt;
• spices;
• water;
• dry, clean cloth;
• oppression;
• container for salting (wooden tub, jars, etc.).

How to pickle rows for the winter - recipe number 3

1. Rows can also be pickled for the winter and blanched.

   Varieties of row mushroom: photo and description

   To do this, well-peeled and washed mushrooms in a colander or sieve are dipped in boiling water for five to eight minutes. Next, the mushrooms are quickly cooled and washed under running water.

2. Further, to marinate, the rows are placed in a bowl and salted at the rate of 40-50 grams of salt per kilogram.
3. As a seasoning for rows, you can use onions, garlic, horseradish roots, parsley, dill or celery, oak leaves, cherries, currants.
4. Rows salted in this way are ready to eat in seven or ten days.
5. You can serve rows to the table with various sauces, mushrooms are also added to various salads.

Tips on how to pickle rowan mushrooms

1. Rows are extremely tasty mushrooms. Therefore, mushroom pickers often ask: how to pickle rows for the winter? Before cooking, it is advisable to remove the skin from the mushroom cap and rinse them well under cold running water, or change the water several times, since the rows grow on the sand, and the grains of sand get into almost every gap between the mushroom plates.
2. Rows can be used in any form. These row mushrooms can be fried, boiled, marinated for the winter. But before any preparation, row mushrooms must be boiled for at least fifteen minutes, and then drained.
3. Row mushrooms should not be consumed raw, as this can cause indigestion. By the way, in some countries, rows, in particular purple ones, are classified as poisonous types of mushrooms. But that's not the case at all. In an extreme case, the rows can be attributed to conditionally edible mushrooms, since even the most minimal heat treatment negates the risk of poisoning.
4. Row mushrooms, in addition to being extremely useful (they are saturated with B vitamins), also have healing properties. Rows are used, in particular, for the preparation of certain types of antibiotics, which are effective in the fight against tubercle bacilli.

Bon Appetit everyone!

Ingredients

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

Cooking steps

A distinctive feature of the blueleg is a purple leg.

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

Clean the blue legs, for this it is enough to scrape off the purple part at the leg with a knife. The hat does not need to be cleaned.

Put the mushrooms in a colander and rinse under running water.
Cut too large mushrooms into 3-4 pieces. Put the mushrooms in a saucepan, cover with cold water, put on fire, bring to a boil and reduce the heat, boil the blue legs in non-salted water for 10-15 minutes. Then drain the water in which the blue legs were boiled, fill the mushrooms with clean water, put on fire again, bring to a boil and boil again for 10-15 minutes.

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

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

Delicious and pleasant preparations!

Among the wide variety of mushrooms, you can find quite interesting and tasty blue foot mushrooms. They belong to the group of rows and have the scientific name of the lilac-legged row. Many inexperienced mushroom pickers ignore them, but in vain.

This is a pretty versatile mushroom, and you can cook it in different ways. Outwardly, it differs from the mushrooms we are used to and is considered conditionally edible, but this does not frighten mushroom pickers when picking it.

Habitat and appearance

This type of mushroom can be found almost everywhere. In the Southern Hemisphere, you can even harvest two crops. It is able to easily tolerate small frosts down to -4 ° C. Collection takes place from August to November. These mushrooms love fertile soil, and therefore they can often be found on dunghills, as well as in forest belts and under coniferous trees. They grow in "families" and in one place, which is what mushroom pickers use.

You can also meet them in home gardens. Under favorable conditions, you can reap a good harvest. Bluefoot is appreciated for its ease of preparation and light fruity aroma. Each mushroom has its own characteristics.

Some inedible mushrooms “disguise themselves” as their relatives, and therefore it is necessary to know high-quality mushrooms “by sight” so as not to harm your body.

Distinctive features of bluelegs:

1. The leg is cylindrical in shape with a blue tint and up to 10 cm high.
2. The smooth surface of the cap has a white tint and under favorable conditions can reach 30 cm in diameter.
3. The pulp has an unobtrusive fruity aroma and is very fleshy.
4. Under the cap there is a lamellar structure. It can be both white and yellowish, and even slightly olive.

You can cook mushrooms with blue legs in different ways: fry, cook soups, make fillings for pies and dumplings, salt, marinate, bake with different ingredients, dry, freeze and much more. During heat treatment, the mushroom practically does not decrease in volume.

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

In its raw form, it should never be consumed.

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

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

Rows fried

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

A set of necessary products:

Separate the fruit body of the rows from the legs and rinse thoroughly from dirt, remove the top film from the caps. Cut randomly, boil for 10 minutes.

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

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

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

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

Such a dish is prepared very quickly and just as quickly disappears from the table. It is somewhat reminiscent of pies, only "lazy".

It is necessary to prepare:

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

In a suitable container, mix kefir and soda. Sift flour, knead the dough. It should resemble the consistency of sour cream. Dip the caps in it and fry in a preheated pan on both sides until golden brown. It is better to use hot.

This dish came to us from French cuisine. It is prepared in special portioned cocotte makers, but if they are not available, it can be prepared in one large form. It is served piping hot.

You will need the following products:

Chop clean mushrooms randomly. Chop the onion and fry in oil until soft.

Add mushrooms, boiled rice and a little cream. Season with spices. Transfer to coconut bowls, drive one egg into each and sprinkle with grated cheese on top. Bake in the oven at 180°C for 20 minutes. Serve in cocottes, 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 result is excellent.

The composition of the products is as follows:

Boil mushrooms in salted water for 20 minutes. Throw in a colander, let drain all the liquid.

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

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

The layout is like this:

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

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

The advantage of this dish is that there is no need to bother with preparing the dough for a long time. 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:

For liquid dough:

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

Cut clean blue legs, fry in vegetable oil with onion, cut into half rings.

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

Mix ingredients for the dough. Add enough flour so that the dough resembles thick sour cream in consistency. Put half of the dough, the filling and the remaining dough on the bottom of the form. Bake at 180°C for 40 minutes. Grease the finished pie with butter and cover with a towel. Give it a rest for five minutes.

This type of mushroom family is rich in a number of useful vitamins and minerals. Dishes from them are recommended to be used for seasonal ARVI diseases at least twice a week.

They are also capable of:

You should always eat dishes from edible and conditionally edible mushrooms. It is only necessary to follow the cooking technology. With imagination, you can cook dishes of incredible taste.

Pickled mushrooms are divided into sterilized and unsterilized. In a clean boiler lay the prescribed rate of salt, add water at the rate of 7-8 liters per 50-liter boiler in dry weather and 5-6 liters in wet weather. Water is brought to a boil, prepared mushrooms are loaded and cooked at a low boil, stirring them. The resulting foam is removed.
Cooking time depends on the type of mushroom. Porcini mushrooms, boletus, mossiness mushrooms, boletus, boletus, goats, champignons, bbws and rows
and the question was specifically about the rows, in particular, about the purple row

Cook for at least 20 minutes from the moment of boiling, honey mushrooms for at least 25 minutes. Chanterelles are preliminarily boiled for 10 minutes in a 1% salt solution, the water is drained, the mushrooms are poured with a 3-4% salt solution and boiled for 20 minutes.
Spices are added 3-5 minutes before the end of cooking, and at the end of cooking - pre-diluted acetic acid. Mushrooms are considered ready when they settle to the bottom of the boiler, and the brine becomes clean, without foam.
In boiled mushrooms, goats, unpeeled oil, the primary marinade is replaced with freshly prepared.
Pickled Mushroom Recipes
There is such a recipe for making pickled mushrooms: peeled, washed mushrooms are dipped in a boiling marinade and boiled, 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. tablespoons of salt, 1 teaspoon of sugar, 2-3 bay leaves, 5-6 black peppercorns, 2 pcs. carnations.
When cooking, mushrooms secrete juice, the foam must be removed. Mushrooms are ready when they sink to the bottom and the broth becomes clear.
Put the mushrooms in jars, cork and sterilize for 15-20 minutes at a temperature of 75-80*C. You can store such mushrooms without hermetic capping in the refrigerator or cellar. In this case, put in jars, pour cooled mushrooms with a layer of vegetable oil and close with plastic lids.
You can cook pickled mushrooms in this way
Boil prepared mushrooms in salted water (50 g of salt and 2 g of citric acid per 1 liter of water) without marinade.
After cooking, put in a colander and fill the jars with mushrooms for 23. Pour the prepared marinade: 0.5 l of water, 1 tablespoon 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 pour the jars with hot marinade and sterilize. Banks 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 metal lids with a lacquered coating and stored in a cool, dry place.

I WISH YOU HAPPINESS:)

The blueleg mushroom, which is also called the blueleg or lilac-legged row, belongs to the ordinary family. It is distributed throughout the European part of Russia. Blue-footedness endures the first frosts, so it can be harvested until late autumn.

general characteristics

The blue-foot has a specific blue-violet color of the lower part, which scares away 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 average diameter of which is 10 cm, but sometimes it can reach 25 cm;
• on the bottom of the cap there are yellowish plates;
• the leg of this fungus is fibrous, has a gray-violet or bright purple color, sometimes with a bluish tint;
• the pulp of the fungus is dense and thick, in the mature period it becomes loose.

You can cook different dishes from the blueleg. This type of mushroom is great for pickling.

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

Places of growth

The lilac-legged rowing is common in the temperate climate zone. The fungus is widespread in Russia. In addition, the blueleg 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 places of cattle grazing, in places of fallen leaves.

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

When collecting mushrooms, the following recommendations should be taken into account:

• it is better to collect bluelegs in sunny weather, since in conditions of humidity their caps become covered with mucus and become unpleasant to the touch, the slippery surface of the fungus will create difficulties when cutting;
• to find large colonies of mushrooms, you need to go to open bright glades;
• you should not try the blue legs in their raw form, they are conditionally edible mushrooms and require heat treatment.

When collecting a purple-legged row, it is worth abandoning 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 them ready-made without fear.

Useful properties and features of the blue leg

Sinenozhka, like other representatives of the ordinary, contains many vitamins and nutrients. This:

• amino acids;
• lipids;
• potassium;
• manganese;
• phosphorus;
• selenium;
• aspartic acid, which is a natural antibiotic;
• folic acid;
• vitamin E;
• vitamin K1;
• glycine.

Blueberries have the following useful properties:

• suppression of the activity of pathogenic microorganisms;
• strengthening of coronary vessels;
• normalization of blood sugar levels;
• removal of free radicals from the body;
• improvement of the cardiovascular system;
• stabilization of blood pressure;
• prevention of the development of depressive conditions;
• removal of toxins from the body;
• decrease in the severity of inflammatory processes;
• stimulation of the urinary and biliary system;
• prevention of the development of dermatological diseases.

Growing a blue foot at home

Lilac-legged rowing can be grown at home and harvested mushrooms several times a year. Mycelium can be applied to garden soil or blueleg can be grown in suitable covered areas.

Growing mushrooms in the garden

To grow a blue foot, it is necessary to prepare compost, which is a nutrient medium for this type of fungus. 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 a blue foot 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 both in beds and in boxes or bags.

After planting in the ground, the substrate with the mycelium added to it is covered and moistened regularly. When, after 2-3 weeks, purple patches (mycelium) appear on the substrate, a wet layer of earth (5 cm) should be applied on top, covering the culture.

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

The blue leg will be able to endure 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 should be poured on top, the thickness of which should be at least 10 cm. In the spring, this cover can be removed when the temperature rises above 10 degrees.

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

Growing blueleg indoors

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

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

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

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

Bluefinch gives the first harvest about a year and a half after planting.

Methods for preparing bluelegs

After harvesting and transporting the mushrooms, the blue legs should be processed as soon as possible. They need to be kept in salt water for a while to eliminate insects that may be in mushrooms. The blisters should be cleaned first.

Then they need to be washed under running water, boiled for 15 minutes, drained. After that, they can be used to prepare various dishes.

Pickled bluelegs

Bluefinches are often marinated. Mushrooms prepared in this way are truly a delicacy product, as they have an unusual, pleasant taste.

To cook pickled bluelegs, you need:

1. Boil the peeled mushrooms (1 kg) for 20 minutes.
2. Throw in a colander, wait until the water has completely drained from the mushrooms.
3. Pour the blue legs with a liter of water, put on fire, bring to a boil.
4. When the water boils, add 2 tablespoons of coarse salt, a few bay leaves, 12 black peppercorns. Also, if available, you can add a few oak or currant leaves - they will give a special flavor and aroma to the finished product.
5. Boil mushrooms with spices for 10 minutes over low heat.
6. Take 2 cloves of garlic, chop, add to the mushrooms along with two tablespoons of vinegar.
7. Boil everything together for 7-10 minutes.

Pour mushrooms together with brine into sterilized jars, close, put in heat until cool.

You can also cook dishes for a full lunch or dinner from blue legs - first, second, salads.

blue foot soup

To prepare the soup, you need to take 500 g of mushrooms, one chicken fillet, 3 potatoes and 2 onions, medium-sized carrots, one bell pepper. You will also need salt, ground black pepper, bay leaf.

Soup with blue legs is prepared in this way:

1. Mushrooms are cleaned, washed, boiled in salted water for half an hour.
2. The fillet is cut into small cubes.
3. Vegetables are peeled and cut: onions - into small cubes, potatoes - into cubes, peppers - into thin strips.
4. Carrots are rubbed on a grater.
5. Onion is fried in oil until transparent, then carrots are added to it, brought to a golden color.
6. The liquid in which they were boiled is drained from the blue legs, and poured with new water, chicken and potatoes are added, and put on fire.
7. Boil the soup for 20 minutes. 10 minutes before the end, add the fried vegetables and peppers.
8. Add salt, pepper, boil for a couple more minutes and turn off the heat.

This mushroom soup is especially good with sour cream and finely chopped herbs.

Mushrooms in batter

From these unusual mushrooms, a good tasty snack is also obtained - blue legs in batter. They are suitable for both family dinner and holiday table.

For this recipe you will need: kefir (0.5 l), flour (500 g), blue legs (1 kg) and vegetable oil.

1. Mushrooms need to be cleaned, washed, and the caps separated from the legs.
2. Next, you need to prepare the batter. To do this, mix kefir with flour, mix well so that the mass becomes homogeneous, without lumps. Leave the batter for 10 minutes.
3. Heat vegetable oil in a frying pan. Dip the caps of the bluelegs into the batter, making sure that it covers them evenly on all sides, then place in the oil and fry on both sides until golden brown.

You can eat mushrooms in batter both hot and cold. They are perfect with fresh dill and parsley.

Blue-legged, or lilac-legged rowing, is a mushroom common in spacious glades and in places whose areas are enriched with humus. Although it is considered a conditionally edible mushroom, you can eat it after heat treatment without fear. Bluefinches can be grown in your garden plot or in special rooms.