How to cook a row of lilac-legged

Many lovers of “quiet” hunting in the forest often encounter mushrooms that have a blue leg. They are often ignored, considering toadstools, but this is a serious mistake. It is worth saying that the lilac-legged or blue foot is a delicious mushroom with delicate pulp and a pleasant fruity aroma.

There are many ways to harvest a bruise or lilac leg. Experienced mushroom pickers believe that these fruiting bodies resemble champignons in taste, so they use recipes for preparing the order of the lilac-legged same as for champignons. Other mushroom pickers believe that fruiting bodies are more like tender chicken meat.

It is worth saying that the blue or Lepista personata can be pickled, salted, fried, stewed and baked. If the mushroom crop turned out to be rich, then the lilac-legged rows can even be dried or frozen, in order to later use it for cooking culinary masterpieces.

The preparation of the order of the lilac-leg is quite simple, if you sort through the mushrooms in advance, clean and boil in salted water. Such a procedure is necessary, since these fruiting bodies are considered conditionally edible.

Lilac leg marinated with garlic

The recipe for rowing with the lilac-marinated method of pickling is an excellent option for holiday feasts. In addition, these mushrooms go well in any salad.

• 2 kg of rows;
• 1 liter of water;
• 2 tbsp. l salts;
• 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-legged marinated with garlic will complement meat dishes and a glass of vodka.

How to make lilac leg dressings with cloves and citric acid

To preserve the yield of the rows, you can pickle them with cloves and citric acid. How to cook a row of lilac-legged, so that the dish turned out "well"? Row cooked at home are perfectly stored all winter, almost until the new crop.

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

How to marinate a row of lilac-legged, a phased description of the recipe will show.

1. Mushrooms are cleaned, washed in a large amount of water and the tips of the legs are cut off.
2. They are cut into pieces and boiled in salted water for 20 minutes, while from time to time the foam formed is removed from the surface.
3. After the fruiting bodies are washed and laid again in boiling water specified in the recipe.
4. All spices are added except for garlic, vegetable oil and citric acid.
5. Boiled in marinade for 30 minutes, for 10 minutes. oil, citric acid and garlic cut into thin slices are introduced until ready.
6. They are laid out in sterilized jars, closed with tight nylon covers, and after complete cooling are taken out to the basement. Mushrooms can be consumed immediately after cooling, however, many housewives prefer to make preparations for the long winter and open jars only on holidays.

Lilac-legged salting: a method for harvesting a blue-legged garlic

How to prepare a row of lilac-legged salting method to get an amazingly tasty and crispy snack in the end result?

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

How to salt a row of lilac-legged is described in stages.

1. Peel the mushrooms from pollution, rinse, chop and boil in boiling water for 20 minutes.
2. Remove with a slotted spoon, put into sterilized jars and squeeze with a spoon, pouring layers of mushrooms into sliced ​​garlic, salt and bay leaf.
3. Fill the jars to the top, squeeze and pour 2 tbsp into each. l calcined vegetable oil.
4. Close tight caps and turn over, cover with a blanket and let cool.
5. Take away the salty rows in the basement or on the shelves of the refrigerator.
6. Salted Lepista personata are ready for use after 3 days.

Lepista personata, cold salted

Cold salting of the line of fuchsia 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 will also dilute the daily menu.

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

The recipe for the mushroom of rowing by the lilac-leg by salting is described step by step.

1. Peel the mushrooms, cut off the ends of the legs and rinse in plenty of water several times.
2. Fold in a pan, add water and boil for 10 minutes.
3. Drain the water, and put the mushrooms in a colander so that the glasses drain and cool well.
4. Put clean horseradish leaves in sterilized dry jars.
5. Then lay the mushrooms in layers, pouring salt, peppercorns, mustard seeds and chopped garlic into small cubes.
6. Squeeze the last layer with a spoon, close with tight covers and put 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 lilac leg in a hot way: step by step recipe

How should I salt a row of lilac-legged in a hot way to give it elasticity, juiciness and piquancy? To do this, you need to conduct proper heat treatment of the fruiting 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 pepper peas;
• 6 pcs carnations;
• 8 peas of allspice;
• 3 dill umbrellas.

How to correctly salt a row of lilac-legged is described in a step-by-step recipe.

1. Boil water, add all the spices and boil for 5 minutes.
2. Send the cleaned rows to the boiling brine and let the liquid boil again.
3. Set the heat to a minimum and cook for 40 minutes with the lid closed.
4. Dispense in sterilized jars, fill with filtered hot brine.
5. Let cool and close with tight nylon caps.
6. Take to a cool room for 30 days. This appetizer is perfect for fried potatoes or as an additional ingredient in salads.

Roasting lilac legs with sour cream

Roasting lilac legs is another cooking option for wild mushrooms.Fried fruit bodies are aromatic and tasty, so everyone who tastes them will like it.

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

1. Rinse the rows thoroughly, preferably in several waters, so that all the sand comes out.
2. Cut off the tips of the legs and all the rotten areas.
3. Put in boiling water with a little salt and citric acid.
4. After boiling for 20 minutes, boil, drain the water, put the mushrooms on a sieve to completely drain.
5. Cut into slices and put in a preheated pan with melted butter.
6. Fry over medium heat for 15 minutes, while stirring the contents of the pan to prevent burning.
7. Salt to taste, pepper and pour sour cream, mix thoroughly.
8. Stew for 5 minutes. over low heat, add garlic cloves chopped into small cubes, mix.
9. Pour chopped greens, mix again and continue to simmer for 5 minutes.
10. This gourmet dish will perfectly complement meat dishes or dishes from boiled potatoes.