Blue leg mushrooms how to pickle at home. Pickled bluelegs

Mushrooms are amazing gifts of the autumn forest. They are saved for winter period most various 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.

Recipe 1.

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

Cooking process:

Rinse thoroughly, put in a saucepan and pour in water. Boil for 20 minutes, then drain the liquid.
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.
Peel the garlic cloves, chop, dip into the pan along with vinegar. Let it boil for 7 minutes, turn off the fire.
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- real cooking masterpiece definitely worth a try for everyone. Mushrooms can be sprinkled before serving. green onion and drizzle with some sunflower oil.

Recipe 2.

Recipe for marinating bluelegs with hot peppers and garlic. Looking for a recipe on how to marinate unusually blue legs mushrooms so that it doesn't take too long? 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 peppers(you can take chili).

Cooking process:

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

Recipe 3.

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. 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:

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.
Prepare jars, put a bay leaf and peppercorns on the bottom of each.
Throw ready mushrooms in a colander and arrange in jars.
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.
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.

Recipe 4.

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:

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

Going to the forest for a quiet hunt, many came across mushrooms, in which the leg has a bluish tint. Often people bypass them, believing that they are toadstools. But this is a serious mistake, because bluelegs are tender and tasty.

Blue foot mushrooms - where do they grow?

Scientifically, the mushroom is called the lilac-legged rowing, and it consists of the following parts: a smooth cap, which reaches a diameter of 20-30 cm and legs cylindrical shape 5-10 cm high. If you look under the hat, you can see frequent plates there, which at first white color, and then they acquire a yellowish color with an olive tint. The pulp of such a fungus is quite dense and fleshy, which is characterized by light fruity aroma.

The blueleg mushroom grows in the temperate zone of the Northern Hemisphere, but in the south it will be possible to harvest 2 times a year. Such mushrooms are able to tolerate light frosts. You can collect them from October to November.

They grow near conifers, as well as in forest belts and light forests. The soil is most important to them, as they prefer sandy and semi-sandy lands. Rows grow in groups that form certain "witch rings". Every year they appear in almost the same place, and mushroom pickers take advantage of this.

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 similarities with chicken meat. This species can be salted, pickled, fried, etc. The number of dishes using this mushroom is huge. If the harvest turned out to be large, then the rows can be dried or frozen, and then used for culinary purposes.

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

How to marinate?

Peeled rows, from which it is worth cutting off the legs, must be boiled for 20 minutes, removing the resulting foam. After that, drain the liquid and take care of 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 blueberries with marinade and boil all together for another 20 minutes. For 5 min. to end heat treatment add 6 cloves of garlic and 18 g of vinegar. Arrange everything in sterilized jars and roll up.

How to fry?

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

After that, the water is drained, and the blueleg is transferred to the pan. Stir until all the liquid has evaporated, then add a large number of butter and bring to readiness and the acquisition of a beautiful golden color. It remains to cool everything and season with sour cream. Serve with chopped dill and add salt if needed.

Soup

To obtain tasty first dish, it is recommended to combine mushrooms and chicken in it. This combination allows you to get the original result. The composition of this dish includes the following set of ingredients: blue legs, chicken fillet, 3 potatoes, 2 onions, carrots, half a bell pepper, parsley, dill, laurel, salt and pepper.

Cooking process:

Wash the mushrooms, peel, and boil in water, adding salt to it, for 30 minutes. At this time, clean the fillet from the films and cut it into small cubes;
Chop the peeled vegetables: onion - in a small cube, potatoes - in cubes, and grate the carrots. In hot oil, first fry the onion until transparent, and then put the carrot and bring to golden brown;
Drain the liquid from the blue legs and fill with new, adding chicken and potatoes to the pan. Cook for 20 minutes, adding salt and pepper. After the time has passed, put the chopped greens and dressing. Boil for a couple of minutes and turn off the heat.

Pork with mushroom sauce

Can you cook this tasty dish, which will become great addition to any side dish. You can use fresh rows, but salty ones are also tasty. The composition of this dish includes the following ingredients: 1 kg of meat, 1 tbsp. chopped mushrooms, a couple of onions, 1 tbsp. a spoonful of dry celery, 3 cloves of garlic and laurel.

Cooking steps:

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

Bluefoot in batter

According to this recipe, you can make a delicious snack that is suitable for both regular dinner, and for holiday table. For this recipe, it is worth preparing 0.5 liters of kefir, 0.5 kg of flour, 1 kg of blue legs and 17 g of vegetable oil.

You need to prepare like this:

First, prepare the rows, for which rinse them, clean and separate the hats from the legs;
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 clair, and then fry them on both sides until golden brown. Serve hot.

Potato pancakes with mushrooms

Another lovely dish suitable for any meal. For this recipe, take the following products: egg, 1 tbsp. chopped mushrooms, 45 g flour, 155 g butter, and also salt and pepper. This amount of ingredients is enough for 4 servings.

You need to prepare like this:

Peel the potatoes and then chop them into coarse grater. Press it to remove
excess liquid. Add mushrooms. By the way, you can use both fresh and salted rows;
Send the egg, flour, salt and pepper there. Mix everything so that the ingredients are combined evenly;
Scooping the resulting mass into a spoon, fry the pancakes on both sides until golden brown. It is important to spread everything on hot oil. It is recommended to serve the dish hot and best of all with spicy sauce.

Julienne

This is very popular dish french cuisine which is easy to prepare in your own kitchen. For this dish, you should prepare the following products: a couple of onions, 225 g of blue legs, 325 g of fillet, salt, pepper, 15 g of flour, 2 tbsp. tablespoons of butter, 1 tbsp. milk and sour cream, as well as hard cheese.

We will prepare like this:

In hot oil, fry the diced onion with chopped rows. Send there the fillet cut into pieces, which should be pre-boiled until tender. Be sure to add salt and pepper there;
In a dry frying pan, fry 1 tbsp. a spoonful of flour until it turns brown. After that put butter and stir well until it melts. The next step is to add milk. When the sauce boils, add sour cream and cook for a couple more minutes, and then remove the pan from the heat;
Layer chicken with rows, shredded on a grater, cheese and sauce in cocotte makers, and then start all over again. Bake in the oven at 200 degrees until the cheese melts and a cheese crust forms on top.

Caviar from pickled bluelegs

A great appetizer option for making sandwiches. For this recipe, you should prepare the following set of products: 180 g of rows, 125 g of onions, 55 g of vegetable oil, and also salt and pepper.

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 from the blue foot different dishes. 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: the 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 co fresh look can be left, but before cooking, you need to remove their lamellar part and eat it ready-made without fear.

Useful properties and features of the blue leg

Sinenozhka, like other representatives of the ordinary, contains a lot of vitamins and useful substances. 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 carry 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 sun rays, then 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 running water, boil for 15 minutes, drain the water. 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:

Boil the peeled mushrooms (1 kg) for 20 minutes.
Throw in a colander, wait until the water has completely drained from the mushrooms.
Pour the blue legs with a liter of water, put on fire, bring to a boil.
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.
Boil mushrooms with spices for 10 minutes over low heat.
Take 2 cloves of garlic, chop, add to the mushrooms along with two tablespoons of vinegar.
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 from blue legs a full meal or dinner - 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:

Mushrooms are cleaned, washed, boiled in salted water for half an hour.
The fillet is cut into small cubes.
Vegetables are peeled and cut: onions - into small cubes, potatoes - into cubes, peppers - into thin strips.
Carrots are rubbed on a grater.
Onion is fried in oil until transparent, then carrots are added to it, brought to a golden color.
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.
Boil the soup for 20 minutes. 10 minutes before the end, add the fried vegetables and peppers.
Add salt, pepper, boil for a couple more minutes and turn off the heat.

Such mushroom soup especially good with sour cream and finely chopped greens.

Mushrooms in batter

Of these unusual mushrooms also turns out good tasty snack- blue-footed in batter. They are suitable for family dinner, and for the festive table.

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

Mushrooms need to be cleaned, washed, and the caps separated from the legs.
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.
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. Fits them perfectly fresh herbs 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 conditionally edible mushroom, you can eat it after heat treatment without fear. Bluefinches can be grown in your garden plot or in special rooms.

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 pieces.;
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.
Too much large mushrooms cut into 3-4 pieces. Place the mushrooms in a saucepan cold water, put on the 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, pour the mushrooms 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!

Blue leg mushrooms how to pickle at home. Pickled bluelegs