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Many fans of "quiet" hunting in the forest often come across mushrooms that have a blue leg. They are often ignored as toadstools, but this is a serious mistake. It is worth saying that the lilac-legged or blue-legged ryadovka is a delicious mushroom with delicate pulp and a pleasant fruity aroma.

There are many ways to harvest a bruise or a lilac leg. Experienced mushroom pickers believe that these fruiting bodies taste like champignons, so they use the same recipes for making a row of lilac-footed mushrooms as for champignons. Other mushroom pickers believe that the fruit bodies are more like tender chicken in taste.

It is worth saying that blue feet or Lepista personata can be pickled, salted, fried, stewed and baked. If the mushroom harvest turned out to be rich, then the lilac-footed rows can even be dried or frozen in order to be used in the future to prepare culinary masterpieces.

Cooking the lilac-footed row is quite simple, if you sort out the mushrooms in advance, peel and boil in salted water. Such a procedure is necessary, since these fruiting bodies are considered conditionally edible.

Lilac-footed rows marinated with garlic

The recipe for making a ryadovka with a lilac-footed pickling method is an excellent option for festive feasts. Plus, these mushrooms go well in any salad.

• 2 kg of rows;
• 1 liter of water;
• 2 tbsp. l. salt;
• 2.5 tbsp. l. Sahara;
• 2 pcs. bay leaves;
• 8-10 peas of black pepper;
• 2 tbsp. l. vinegar 9%;
• 8 cloves of garlic.

Lilac-footed row, marinated with garlic, will be an addition to meat dishes and a glass of vodka.

Rinse the cleaned rows well, cut off most of the legs and put in boiling water.

Cook after boiling for 20 minutes. over medium heat, add a little salt for 10 minutes. until cooked, while constantly removing the foam from the surface.

Drain the water, prepare the marinade: bring 1 liter of water to a boil, add salt, sugar, bay leaves and peppercorns.

Stir, add mushrooms and boil for 20 minutes.

In 3-5 minutes. before cooking, add finely chopped garlic and pour in vinegar.

Pour into sterilized jars, close with tight lids and wrap with a blanket.

Allow to cool completely and then take to the basement or refrigerate.

How to make lilac-footed rows with cloves and citric acid

To preserve the harvest of the rows, you can marinate them with cloves and citric acid. How to properly prepare a lilac-legged ryadovka so that the dish turns out to be "great"? Rows prepared at home are perfectly stored all winter, almost until the new harvest.

• 3 kg blue feet;
• 5 peas of allspice and cloves;
• 2.5 tbsp. l. salt;
• 2 tbsp. l. Sahara;
• 1.5 liters of water;
• 5 g citric acid;
• 50 ml of vegetable oil;
• 5 cloves of garlic;
• 1 tsp ground black pepper.

How to marinate the lilac-legged ryadovka, the step-by-step description of the recipe will show.

1. The mushrooms are cleaned, washed in plenty of water and the tips of the legs are cut off.
2. Cut into pieces and boil in salted water for 20 minutes, while from time to time the foam that has formed is removed from the surface.
3. After the fruiting bodies are washed and put back into the boiling water indicated in the recipe.
4. All spices are added except garlic, vegetable oil and citric acid.
5. Boiled in a marinade for 30 minutes, for 10 minutes. until fully cooked, oil, citric acid and garlic cut into thin slices are added.
6. They are laid out in sterilized jars, closed with tight nylon lids, and, after complete cooling, are taken to the basement.Mushrooms can be eaten immediately after cooling, but many housewives prefer to make preparations for the long winter and open jars only for the holidays.

Lilac-footed salting: a method of harvesting blue feet with garlic

How to cook a lilac-footed ryadovka using the salting method in order to end up with an amazingly tasty and crispy appetizer?

• 2 kg of rows;
• 1 liter of water;
• 3 heads of garlic;
• Vegetable oil;
• 2 tbsp. l. salt;
• 3 bay leaves.

How to salt the lilac-legged rower correctly is described in the stages.

1. Clean the mushrooms from contamination, rinse, cut and boil in boiling water for 20 minutes.
2. Remove with a slotted spoon, put in sterilized jars and press down with a spoon, sprinkling the layers of mushrooms with sliced ​​garlic, salt and bay leaves.
3. Fill the jars to the top, press down and pour 2 tbsp into each jar. l. calcined vegetable oil.
4. Close with tight lids and turn over, cover with a blanket and let cool.
5. Place the salted rows in the basement or refrigerator shelves.
6. Salted Lepista personata are ready to eat in 3 days.

Lepista personata, cold salted

Cold pickling of the lilac-footed row can be done, for example, with mustard seeds. This option will turn out to be very spicy, with an amazing aroma. The appetizer will perfectly complement not only the festive table, but also dilute the everyday menu.

• 2 kg of rows;
• 4 cloves of garlic;
• 1 liter of water;
• 4 green horseradish leaves;
• 1 tbsp. l. mustard seeds;
• 15 black peppercorns;
• 100 g of coarse salt.

The recipe for cooking a lilac-legged mushroom by salting is described step by step.

1. Peel the mushrooms, cut off the tips of the legs and rinse with plenty of water several times.
2. Fold in a saucepan, cover with water and boil for 10 minutes.
3. Drain the water, and put the mushrooms in a colander to drain and cool well.
4. Put clean horseradish leaves in sterilized dry jars.
5. Then lay out the mushrooms in layers, sprinkling with salt, peppercorns, mustard seeds and finely diced garlic.
6. Press down the last layer with a spoon, close with tight lids and place in a cold room for 45 days. Such a workpiece can be stored in a dark, cool room for no more than 12 months.

How to salt a lilac-footed rower in a hot way: a step-by-step recipe

How should lilac-footed rowovka be salted hot in order to give it elasticity, juiciness and piquancy? To do this, you need to carry out the correct heat treatment of the fruit bodies and then follow the recipe.

• 2 kg of rows;
• 1 liter of water;
• 100 g of salt;
• 5 pieces. bay leaves;
• 10-15 pcs. black peppercorns;
• 6 pcs. carnation;
• 8 allspice peas;
• 3 dill umbrellas.

How to salt the lilac-footed rower correctly is described in a step-by-step recipe.

1. Boil water, add all the spices and boil for 5 minutes.
2. Put the cleaned rows in a boiling brine and let the liquid boil again.
3. Set the heat to low and cook, covered, for 40 minutes.
4. Distribute in sterilized jars, fill with strained hot brine.
5. Let cool and close with tight nylon caps.
6. Move to a cool place for 30 days. This appetizer is perfect for fried potatoes or as an additional ingredient in salads.

Frying lilac-footed ryadovki with sour cream

Frying a lilac-footed row is another option for cooking forest mushrooms. Fried fruit bodies are aromatic and tasty, so everyone who tastes them will like them.

• 2 kg of rows;
• Vegetable oil (preferably butter) - for frying;
• Salt to taste;
• 1 tsp ground black pepper;
• 200 ml of low-fat sour cream;
• 2 cloves of garlic;
• 3 tbsp. l. chopped dill and parsley.

1. Thoroughly rinse the rows, preferably in several waters so that all the sand comes out.
2. Cut off the tips of the legs and any rotten areas.
3. Put in boiling water with a little salt and citric acid.
4. Boil after boiling for 20 minutes, drain the water, put the mushrooms on a sieve to completely drain.
5. Cut into slices and place in a preheated skillet with melted butter.
6. Fry over medium-high heat for 15 minutes, stirring the contents of the pan to avoid burning.
7. Season to taste, pepper and sour cream, mix thoroughly.
8. Simmer for 5 minutes. over low heat, add garlic cloves, cut into small cubes, mix.
9. Add chopped greens, mix again and continue simmering for 5 minutes.
10. Such an exquisite dish will perfectly complement meat dishes or dishes made from boiled potatoes.