How long does it take to cook blue-legged mushrooms (Ryadovki lilac-legged or podatavniki)?

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.

Description

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

This is what this representative of wildlife looks like:

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

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

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

Cooking methods

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

Fans of this product recommend boiling it for at least thirty minutes , thereby protecting yourself from poisoning.

It should never be consumed raw.

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

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

Fried rows

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

Set of required products:

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

Separate the fruiting body of the rows from the stems and rinse thoroughly to remove dirt, remove the top film from the caps. Cut as desired and boil for 10 minutes.

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

Mushroom noodle soup

It is better to cook it with chicken meat. You can cook the noodles yourself or buy ready-made ones, but only egg noodles, since they will not lose their attractive appearance in the finished dish.

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You will need the following ingredients:

2 liters of water;
chicken;
rows;
a couple of potatoes;
200 g noodles;
bulb;
salt, bay leaf, ground pepper.

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

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

Appetizer in batter

This dish is prepared very quickly and disappears from the table just as quickly. It is somewhat reminiscent of pies, only “lazy”.

You need to prepare:

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

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

Mix kefir and soda in a suitable container. Sift the flour, knead the dough. It should resemble sour cream in consistency. Dip the caps into it and fry in a heated frying pan on both sides until golden brown. It is better to eat hot.

Julienne with rice and egg

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

You will need the following products:

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

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

Add mushrooms, boiled rice and a little cream. Season with spices. Transfer to cocotte bowls, crack one egg into each and sprinkle with grated cheese on top. Bake in the oven at 180°C for 20 minutes. Serve in cocotte bowls, sprinkled with herbs on top.

Mushroom cutlets

This dish will undoubtedly appeal to those who have given up meat or are fasting. The products are the simplest, and the results are excellent.

The composition of the products is as follows:

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

Boil mushrooms in salted water for 20 minutes. Place in a colander and allow all liquid to drain.

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

Instant marinated bluelegs

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

The layout is as follows:

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

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

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

Pie with mushroom filling

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

You will need the following products:

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

For the batter:

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

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

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

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Mix the ingredients for the dough. Add enough flour so that the consistency of the dough resembles thick sour cream. Place half of the dough, the filling and the remaining dough on the bottom of the mold. Bake at 180°C for 40 minutes. Grease the finished pie with oil and cover with a towel. Let it “rest” for about five minutes.

How long does it take to cook blueleg mushrooms?

Only experienced mushroom pickers know which mushrooms can be eaten and which ones are best avoided. Beginners in this business often confuse bluepods with poisonous representatives of the class of mushrooms. But this is nothing more than a type of row. How long does it take to cook bluepod mushrooms? On average, their heat treatment process takes about half an hour. Let's discuss this issue in more detail.

If this is your first time going on a silent hunt, it will be useful for you to learn more about such mushrooms. We have already found out that the stem of these rows has a blue tint, but the cap is light, inside it has a light olive color. Such mushrooms emit a fruity aroma. The consistency of the cap is quite dense.

On a note! Many people who have tried bluelegs compare their taste to champignons and even chicken breast.

How long to cook the bluelegs until done? No more than half an hour from the moment the liquid boils. But this process has some peculiarities. First, the bluelegs are sorted out by cutting off the lower part of the base of the mushroom.

Next, they need to be rinsed well, removing any remaining dirt, soil, sand and other debris. It is advisable to completely remove the skin from the cap. Then, in a large saucepan, filtered water is brought to a boil. Mushrooms are immersed in it and wait until it boils again.

As soon as the liquid has reached the boiling point again, it must be drained and the bluelegs filled with cooled, clean water. This procedure is repeated two more times. And only in the third water do we boil the rows of this variety until tender. We hope you remember how long to cook bluelegs.

On a note! Regardless of how you plan to use the bluelegs in the future - pickle, fry, stew or freeze, they in any case need to be boiled until tender.

As a rule, wild mushrooms, when completely ready for use, will settle to the bottom of the pan. If you are pickling rows with blue legs, you can cook them immediately in the marinade. It is recommended to add table vinegar either at the very end to the hot brine, or directly to the jar before preservation. If you fry the rows, you still need to boil them and drain off excess water.

On a note! Ideally, the taste of bluelegs is emphasized by sour cream and cream sauce. You can add various meat ingredients and vegetables.

Fresh, and even more so boiled, bluelegs will not be stored for long. The best option to extend their shelf life is to freeze them. And again, before freezing, the bluelegs are boiled until tender. It’s better to chop the mushrooms so that they take up less space in the freezer.

On a note! It is most convenient to freeze mushrooms in plastic bags with zippers or in plastic containers.

Please note that before freezing, boiled bluelegs must be cooled and excess moisture must be removed. Therefore, place them from the broth into a sieve or colander.

Many delicious dishes are prepared from bluelegs, from casseroles to mushroom soups. By the way, if you are preparing soup from rows of this variety, you don’t have to drain the water after boiling. In this case, the broth will be much richer.

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.

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

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.

Recipe for fried mushrooms blue legs

Before cooking, mushrooms must be soaked in water for at least ½ hour and then rinsed to remove sand stuck there from the plates.

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

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

Growing at home

This mushroom is very popular among mushroom pickers for its unusual aroma and taste, so many people want to grow it on their property.

Bluefoot is one of the representatives of mushrooms that will grow well in the garden, the main thing is that the soil is fertile.

The garden bluefoot is rarely worm-eaten and does not require special conditions, as it tolerates even frost well.

There are two ways to grow this beautiful mushroom at home:

Pour the water in which the raw mushrooms were washed, along with the remains of the caps and stems, into the place where you plan to grow a mushroom clearing. Old overripe mushrooms at the end of the mushroom season are very suitable for these purposes; they will need to be soaked in water for a day and then poured into the mushroom clearing.
You can grow a mushroom plantation by planting mycelium in the ground. To do this, you need to very carefully cut off the top layer of the mycelium along with the mushrooms growing on it and plant it in the ground. If the soil contains humus and manure, then with a high probability it will be possible to harvest a harvest of bluelegs in this place next year.

Blueleg is a very tasty and productive mushroom . It has quite a lot of fans among experienced mushroom pickers. And those who tried it for the first time also did not remain indifferent.

It is perfect for pickling and marinade, frying and boiling. Its unusual fruity aroma sets it apart from other mushrooms.

A distinctive feature of this mushroom is that it can be successfully grown in your own area and reap a fairly decent harvest in the same place for several years.

How to cook blue stem mushrooms for the winter

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

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

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

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

Useful tips for housewives

On average, mushrooms can be stored for up to 2 years without loss of taste.

Bluelegs are unusual mushrooms. When marinating them, you can achieve different, and sometimes unusual, taste sensations.

To do this, you should learn about some tricks:

To obtain crispy mushrooms, plant leaves are added to the marinade: currant, oak, walnut or cherry and horseradish.
If pickled bluelegs are boiled for a few minutes, they can be used as separate hot dishes or salads.

Pickled fruits will not become moldy ahead of time if you cover them on top (before sealing the jars) with vegetable oil.
But even if the pickled bluelegs become moldy, you should not throw them away, rinse them well, remove completely spoiled fruits and fill them with freshly prepared brine.

Pickled mushrooms are stored in a dark place at a temperature of +8-15⁰С. The ideal place is underground, cellars, basements, cool storage rooms. When opening the jar, the contents should be consumed within 2-3 days (if stored in the refrigerator - within a week). The more vinegar used in the marinade, the longer the pickled rows can be kept.

Recipe for blue leg mushrooms with hot peppers

This appetizer turns out quite spicy.

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

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

Pour into pre-sterilized jars and seal.

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

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

Habitat

Bluefoot grows throughout the European part of Russia, as well as Kazakhstan. This fungus can be collected until frost, as it withstands the first frost well .

Bluelegs usually grows under coniferous trees or ash trees. It often grows in groups of several mushrooms. If the mycelium is not disturbed, the blue leg can grow several times in the same place. Mushroom pickers who know mushroom places collect more than two hundred kilograms of bluelegs per season.

It grows well in places where there is humus, so they can be found in places where manure and humus accumulate, as well as on fallen leaves and near fences. Rows even grow in meadows where livestock graze.

Features of the mushroom:

A very rare fruity smell that is unique to this mushroom. Some experienced mushroom pickers say that this smell is similar to pineapple.
Only young bluelegs will be tasty. The old ones pick up moisture and become unpleasant to the taste and completely unhealthy.
The leg has a purple color. It is quite dense and long.
Young mushrooms are completely purple.
Bluelegs can only be confused with edible mushrooms. It looks like a purple row and a May mushroom.
Grows well in the garden in fertilized soil.

Preliminary preparation and cleaning of subtanks

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

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

How long should you cook bluelegs before frying?

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

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

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

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

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You need to take:

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

How to fry bluepod mushrooms with onions:

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

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

Mushroom caviar from bluepods at home

Ingredients:

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

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

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

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

Fried mushrooms blue legs for the winter

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

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

How to fry rows for the winter:

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

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

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

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

Where does it grow

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

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

Collection recommendations

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

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

How to distinguish the lilac-legged row from inedible mushrooms

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

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