Blueleg mushroom (lilac-legged row): description of appearance and place of collection. Lilac-legged rowers: features of the mushroom and differences from similar species Where blue leg mushrooms grow in nature

Bruise is a mushroom of the Boletaceae family, genus Gyroporus. This is a rare mushroom, listed in the Red Book of the Russian Federation and the CIS, so although the bruises are edible, it is not recommended to collect them.

The Latin name of the mushroom is Gyroporus cyanescens.

In addition, it is called birch gyroporus and blue gyroporus.

The caps of young specimens are convex, but over time they become flat. The diameter of the cap reaches 15 centimeters. Its color is whitish or brownish-yellow. The surface of the cap is felt. At the slightest touch, the cap turns blue, hence the name of the mushroom.

The tubular layer is finely porous and free. The tubes are straw-yellow or white. Spore powder is yellow. The pulp is brittle, cream or white in color. The pulp has a light mushroom aroma. When cut, it quickly acquires a rich blue color.

A young mushroom has a full stem, but as it ages it becomes loose and then completely hollow. The shape of the stem is tuberous; at the base it can either thicken or become thinner. When touched, the leg, like the cap, turns blue.

Locations of bruises

These mushrooms, as noted, are rare. They prefer sandy warm soils. They live in warm climates with humid weather. Bruises grow in oak groves and coniferous forests.

Bruises bear fruit singly, very rarely, as a rule, in the southern regions. They begin to grow in mid-summer, when the earth warms up well. Fruiting continues throughout the warm period.

Edibility of bruises

This is an edible, tasty mushroom without a bitter aftertaste. There are many ways to prepare bruises. Almost any recipe is suitable for them: they are fried, pickled, dried, canned, sauces and caviar are prepared from them.

The healing properties of a bruise

The pigment substance boletol was found in the bruise. This substance is a derivative of purpurin carboxylic acid, it has antibiotic activity.

Similarity of bruises with other mushrooms

It is impossible to confuse a bruise with dangerous species, since none of the poisonous mushrooms turn blue when pressed.

Hygroporus chestnut is an edible mushroom that has an external resemblance to a bruise, but hygroporus does not turn blue. The diameter of the chestnut gyroporus cap is 3-8 centimeters. Its shape varies from convex to flat. The color of the cap is reddish-brown, at first the surface is velvety, and over time it becomes smooth. The stem is cylindrical, the color matches the cap, at first solid and then hollow.

Chestnut hygroporus forms mycorrhizae with chestnuts, beeches and oaks, but sometimes also with pine trees. Like bruises, they are included in the Red Book. These are edible mushrooms of good quality, but they become bitter when cooked, so they are mainly suitable for drying.

The porcini mushroom is also similar to the bruise, and these types are often confused. The cap of the porcini mushroom is brown in color with a chestnut or reddish tint. The shape of the caps of mature mushrooms is convex, the surface can be wrinkled or smooth. In dry weather the cap is matte, but in wet weather it becomes sticky. The leg is massive, long, widening downward, club-shaped. In young porcini mushrooms, the flesh is juicy and dense, white in color, while in old mushrooms the flesh becomes yellowish.

Most often, porcini mushrooms are found in pine and fir forests. Raw porcini mushrooms have a weak odor, but during heat treatment the pleasant mushroom aroma intensifies. Porcini mushrooms are fried, pickled, boiled, dried and even used raw to add to salads. These are very tasty mushrooms, considered one of the best.

The blueleg mushroom, which is also called the blueleg or purple-legged rower, belongs to the rower family. It is distributed throughout the European part of Russia. Bluefoot can withstand the first frosts, so it can be collected until late autumn.

general characteristics

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

Various dishes can be prepared from bluelegs. This type of mushroom is great for pickling.

The bluepod fruiting season 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 purple-legged rower is common in the temperate climate zone. The mushroom is widespread in Russia. In addition, the blue leg 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 areas of livestock grazing, and in areas of fallen leaves.

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

When collecting mushrooms, you need to take into account the following recommendations:

It is better to collect bluelegs in sunny weather, since in humid conditions their caps become covered with mucus and become unpleasant to the touch, the slippery surface of the mushroom will create difficulties when cutting;
to find large colonies of mushrooms, you need to go to open, bright meadows;
You should not try bluelegs raw; they are classified as conditionally edible mushrooms and require heat treatment.

When collecting lilac-legged row, it is worth discarding 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 it ready-made without fear.

Useful properties and features of the blue leg

Bluefoot, like other representatives of the rowan species, 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.

Bluelegs have the following beneficial properties:

suppression of the activity of pathogenic microorganisms;
strengthening of coronary vessels;
normalization of blood sugar levels;
removing free radicals from the body;
improving the functioning of the cardiovascular system;
stabilization of blood pressure;
preventing the development of depressive conditions;
removal of toxins from the body;
reducing the severity of inflammatory processes;
stimulation of the urinary and biliary systems;
preventing the development of dermatological diseases.

Growing bluelegs at home

The purple-legged rower can be grown at home and the mushrooms can be harvested several times a year. The mycelium can be added to the garden soil or the blueleg can be grown in suitable indoor areas.

Growing mushrooms in the garden

To grow bluelegs, you need to prepare compost, which is a nutrient medium for this type of mushroom. 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 bluelegs 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 either in beds or in boxes or bags.

After planting in the ground, the substrate with the mycelium added to it is covered and regularly moistened. When, after 2-3 weeks, purple areas (mycelium) appear on the substrate, you need to apply a damp layer of soil (5 cm) on top, covering the culture.

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

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

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

Growing blueleg indoors

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

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

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

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

Bluelegged produces its first harvest approximately a year and a half after planting.

Methods for preparing bluelegs

After collecting and transporting blue stem mushrooms, they need to be processed as quickly as possible. They need to be kept in salt water for some time to eliminate insects that may be in the mushrooms. Bluelegs should be cleaned first.

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

Pickled bluelegs

Bluelegs are often pickled. Mushrooms prepared in this way are truly a delicious product, as they have an unusual, pleasant taste.

To prepare pickled bluelegs, you need:

Boil peeled mushrooms (1 kg) for 20 minutes.
Place in a colander and wait until the water has completely drained from the mushrooms.
Pour a liter of water over the blue legs, put on fire, and bring to a boil.
When the water boils, add 2 tablespoons of coarse salt, a few bay leaves, and 12 black peppercorns. Also, if available, you can add a few oak or currant leaves - they will add a special taste 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 the mushrooms and brine into sterilized jars, close, and place in a warm place until cool.

You can also prepare dishes from bluelegs for a full lunch or dinner - first course, second course, salads.

Bluefoot 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, and bay leaf.

Bluelegs soup is prepared as follows:

The mushrooms are cleaned, washed, and 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.
Grate carrots.
Fry the onion in oil until transparent, then add carrots to it and bring until golden brown.
The liquid in which they were boiled is drained from the bluelegs and filled with new water, chicken and potatoes are added, and put on fire.
Boil the soup for 20 minutes. Add fried vegetables and peppers 10 minutes before the end.
Add salt and 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

These unusual mushrooms also make a good tasty snack - bluelegs in batter. They are suitable for both a family dinner and a holiday table.

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

Mushrooms need to be cleaned, washed, and separated from the stems.
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 bluelegs caps into the batter, making sure that it evenly covers them on all sides, then place them in oil and fry on both sides until golden brown.

You can eat mushrooms in batter both hot and cold. Fresh dill and parsley are ideal for them.

Bluefoot, or purple-legged rower, is a mushroom common in spacious meadows and in places where areas are enriched with humus. Although it is considered a conditionally edible mushroom, it can be eaten without fear after heat treatment. Bluelegs can be grown in your garden plot or in special premises.

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Sometimes living organisms existing in nature can acquire strange variations in color. The leaves of some plants have a red or yellow tint. And some species of animals are capable of radically changing color to adapt to their environment. It turns out that among the mushrooms there are also single specimens with a rather funny color. For example, this applies to the edible lilac-legged mushroom (lepista saeva). In addition, in addition to its unusual color, it has several more Latin names. In common parlance, the lilac-legged row is called: blue leg row, blue leg row, two-color row and blue root mushroom.

The lilac-legged mushroom is considered an edible fruiting body, although little known among mushroom pickers. These fruiting bodies got their name because they grow in rows, closely pressing against each other. Sometimes you can observe that one mushroom completely or partially covers the cap of its “comrade”.

The blue leg row mushroom prefers to grow on alkaline soils, which are found in meadows, forest glades, in areas of abandoned farmland or in pastures throughout Russia. Look at the photo visualizing the blue leg row:

This amazingly beautiful mushroom grows in large colonies, in the form of rows or, as people often say, “witch circles.” Bluelegged row is widespread in Russia, as well as in European countries. In addition, it is found in the forests of North and South America.

The collection season and active fruiting of the blue-legged mushroom occurs at the beginning of autumn, that is, in the month of September. Experienced mushroom pickers recommend that novice lovers of “silent hunting” collect these fruiting bodies only in dry weather, since during rains they become slippery and sticky. Look at the proposed photo of the lily-footed row, showing the conditions in which it grows and what it looks like during collection:

Even despite the strange specific color that scares off many, the lilac-legged rower has its fans. Once having tasted it, mushroom pickers immediately join the lovers of these mushrooms. Having found rows in the forest, they will definitely collect them in their baskets. Then you can prepare a variety of tasty and aromatic dishes from them.

It is worth saying that the two-color rower (we offer a photo for your reference) belongs to the Ryadovkov family, which has a large number of species:

crowded row,poisonous,

brindle, white lepista,

lepista gray and etc.

A very interesting question for novice mushroom pickers: where and when to collect blue root? First of all, pay attention to the photo and description of the purple-legged mushroom and compare it with the photo and description of the blue root mushroom.

As you can see, this is the same representative. These mushrooms grow near rivers and lakes, near cattle farms right in the grass, in meadows and pastures. The growth of these fruiting bodies begins from mid-April to early June, and then continues from the end of August until the first frost. Sometimes mushroom pickers harvest 2 crops in a few months. A photo of the blue root mushroom will help you determine what this fruiting body looks like, as well as the places this mushroom prefers:

It is worth saying that among the lily-footed rows there are also inedible species, although there are no deadly poisonous ones. The worst thing that can happen is a long-term disorder of the digestive system: diarrhea, weakness, abdominal pain and even loss of consciousness. Symptoms of poisoning can begin in just 30 minutes and no later than 2 hours after the mushrooms have been eaten. The illness can last from 3 days to 1 week and usually ends with recovery.

Blue root mushroom (two-color row, blue-legged): photo and description

In order to distinguish poisonous species when collecting mushrooms, we offer a photo and description of the lilac-legged row.

Latin name: Lepista saeva, Lepista personata.

Family: Ryadovkovs (Tricholomovs).

Genus: Rows.

Synonyms: Blue-legged row, blue leg row, blue root mushroom, two-color row.

Hat: has a diameter of 6 cm to 15 cm. Sometimes there are very huge specimens that reach a diameter of up to 25 cm. The shape of the cap resembles a cushion or plano-convex. Its surface is very smooth to the touch, with a yellowish or slightly purple tint. The spore powder is pale pink or yellowish in color.

Pulp: dense, thick when young, and loose when mature. The color is gray-violet, less often gray or gray-brown. Often the pulp has a pleasant fruity aroma and a sweetish taste. The mushroom is frost-resistant, its growth continues even at a temperature of -6°C.

Records: The hymenophore is a lamellar type. The plates are arranged frequently and freely, have a large width, and vary in color from yellowish to creamy.

Leg: smooth, has a slight thickening at the base. A photo and description of the two-color row will help you find out the features of the stem of this fruiting body. The length can reach from 5 cm to 12 cm, with a thickness of up to 3 cm. In young specimens, the legs are covered over the entire surface with the remains of the bedspread (flakes) and a fibrous structure is noticeable. After full ripening, the surface of the bicolor stem becomes completely smooth. True to its name, it has a grayish-violet or light purple hue. Sometimes it can be more blue in color, which is a distinctive feature of the purple-legged row.

Application: is a delicious mushroom used for all processing processes. Great for pickling, salting, drying and freezing. Looks good as a side dish for meat and fish dishes.

Edibility: The mushroom is edible and very tasty.

Spreading: grows throughout Russia, preferring meadows, pastures, compost heaps and the outskirts of deciduous forests, which are dominated by trees such as ash, scupnia, birch and aspen. The mass collection of the lilac-legged row usually occurs in autumn. However, the mushroom begins to bear fruit from spring until the end of autumn, preferring open, illuminated and at the same time damp places.

Where does the meadow lilac-footed row (two-color) grow?

Very tasty and popular among mushroom pickers is the meadow lilac-legged row. Its name speaks for itself, because it grows in pastures and meadows. In its taste and properties, this fruiting body is similar to champignons. In the marinade, the row takes on a snow-white appearance and amazing taste. However, experts believe that meadow row and lilac-legged are the same type of mushroom.

Where does the lilac-legged row grow and what places does it prefer to grow? Here everything will depend on soil and climatic conditions. Rows grow in all kinds of soils, and if the weather is favorable, then the harvest of these fruiting bodies will be large. In addition, the lilac-legged rower can be found in urban forest parks and in private plots. The mushroom is unpretentious, it would be warm and humid. It can often be seen in coniferous forests and forest plantations, where sandy soil predominates. They also prefer semi-sandy and humus soils. They even grow on fallen pine needles and rotted leaves.

The two-color row is widespread in the temperate zone of the Northern Hemisphere, in Kazakhstan, the Black Sea region and in the European part of the Russian Federation. But we must not forget that even edible types of grass, which are collected within the city or near industrial enterprises, are much more toxic than their meadow and forest counterparts. Very often, such mushrooms cause poisoning.

When to collect purple-footed row, so that it is not overgrown and retains all its beneficial vitamins and properties? I would like to say that these fruiting bodies, especially those growing in the southern regions of the country, can produce 2 harvests per year. The first appears in the spring and lasts until the beginning of autumn, and the second begins at the end of summer and continues until the first frost, that is, almost until the month of November. Under favorable weather conditions and with proper cutting of the row, mushroom pickers can collect these fruiting bodies in the same place for several years. Experienced mushroom pickers, knowing the places and timing of fruiting of the bicolor row, can collect from 100 to 150 kg of these mushrooms per season. Mushroom pickers love to collect it due to its dense pulp and resistance to transportation. Even after collecting the row in bags, you don’t have to worry: until you bring it home, it won’t break.

Sometimes forests can please a mushroom picker with an unexpected find, and among the usual boletus mushrooms, porcini mushrooms and boletus mushrooms, an extremely rare representative of the mushroom kingdom is accidentally discovered - the bruise mushroom. Those who are not familiar with this inhabitant of the forest world may consider it inedible and throw it away due to its specific reaction to being cut, but it is quite suitable for food. After reading the article, you will learn about where the bruise grows, get acquainted with its description and learn how to use it in cooking if you come across it during a “quiet hunt”.

The bruise mushroom (Gyroporus cyanescens), blue gyroporus or birch gyroporus, is a tubular mushroom and belongs to the genus Gyroporus, family Boletaceae. It got its name due to the ability of the pulp to quickly change its color when cut or pressed from white to bright blue.

The mushroom cap changes its shape depending on age: in a young bruise it is convex, then as it grows it becomes flat. The color of the skin is matte whitish-cream or yellow-brown; with the slightest pressure, bright blue spots appear in places of damage. The cap is velvety felt and dry to the touch. Diameter from 5 to 8 cm, can reach 15 cm;
the pulp is cream or white, breaks easily and, at the site of damage, quickly acquires a rich blue color with a cornflower blue tint. The characteristic mushroom smell is faintly noticeable and has a pleasant nutty taste;
the tubular layer is almost free, also light cream or white, turning blue at the break, up to 10 mm thick. The pores are very small. Spore powder is pale yellow in color;
the leg is smooth, from 5 to 10 cm high and up to 3 cm thick, thick at the base, slightly pointed at the end. There is no ring. The inner part of young mushrooms is dense, while in adults it is completely or partially hollow. The color of the leg is white or has a shade close to the color of the cap; when touched or at the cut site it turns sharply blue.

Gyroporus blue is an edible mushroom belonging to the second category. It is not bitter and is considered more valuable than chestnut gyroporus.

Distribution and when to collect

Hyroporus blue is very rare. It can be found in the northern temperate zone of Russia in mixed or deciduous forest. It prefers a humid climate. It forms mycorrhizae most often with birch, oak or chestnut trees, and lives on sandy soils. The first mushrooms can be found already in mid-summer; the fruiting season for bruises lasts until October.

Similar species and how to distinguish them from them

Inexperienced mushroom pickers sometimes confuse bruise with chestnut gyroporus - they have a lot of common features. However, if you remember the main difference, then there will be no mistake: just make a cut on any part of the mushroom and see if the color changes to blue. In Gyroporus chestnut, not a single part of the fruiting body will change color and will remain white-yellowish.

In rare cases, the bruise is confused with the conditionally edible Yunkville boletus, in which the color of the flesh at the break also turns blue. However, after some time it will acquire an almost black tint, which is what distinguishes it from the cornflower-blue cut of the blue gyroporus.

Fortunately, the bruise cannot be confused with any poisonous representative of the mushroom kingdom, since there are no other mushrooms in nature that give such an intense blue color to the flesh when pressed lightly.

Primary processing and preparation

The bruise has a pleasant taste with a nutty undertone. When fresh, it does not have a strong mushroom smell, only a light aroma. It is consumed boiled or fried. Suitable for preparing preparations for the winter, as it dries and pickles well. Black caviar has excellent taste. The mushroom also makes good sauces. However, in Russia it is difficult to try - due to its ability to change color to bright blue and its rarity, the bruise is not popular among housewives.

Bruise is a mushroom that has long been listed in individual regional Red Books, bears fruit singly or several together, and spreads very poorly. Therefore, even if you find it in the forest, cutting it is not recommended.

The blue leg mushroom grows throughout Russia singly or in large groups in meadows, pastures and forest edges. It has a pleasant and delicate taste and fleshy, dense pulp. It got its name because of the blue tint of its stem.

Blue leg mushrooms can be fried with vegetables

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

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.

Preparation:

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.

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.

Ingredients:

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.

Preparation:

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.

Recipe for blue leg mushrooms with hot peppers

This appetizer turns out quite spicy.

Ingredients:

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

Preparation:

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.