Mushroom purple rowing: cooking methods, reviews and photos

A photo and description of a purple row will be useful to a novice mushroom picker – although the mushroom looks very unusual, it can easily be confused with other species. At the same time, a correctly recognized rowing is able to please with excellent taste and useful properties.

Where purple rows grow

The purple row mushroom is also known under the names purple lepista, cyanosis or blue foot. It belongs to the Ryadovkov family, and grows mainly in the northern regions of Our Country, in coniferous and mixed forests. Sometimes cyanosis comes across on the edges and forest clearings, near heaps of dry brushwood and near nettle thickets.

You can meet the purple rowing mainly in groups; a smoky talker often grows next to it.

How to recognize purple row mushrooms

Sinyukha has a very unusual appearance. Her hat is flat, slightly convex and fleshy, her edges are uneven. In diameter, the cap reaches 6-15 cm, on the underside it is covered with thin and wide plates.

Both the top and bottom surfaces of the cap change color with age. Young blues have a bright purple color, but with age they turn pale and become light purple. The same shade and smooth smooth legs of the fungus. In height, the leg usually reaches about 8 cm, near the base it slightly thickens.

The purple row on the cut has a dense and elastic lilac flesh. A recognizable feature of cyanosis is the presence of a pleasant and light fruity smell.

Is it possible to eat purple rows

The bright colors of cyanosis often scare away mushroom pickers, but in fact it is edible and belongs to the category of conditionally edible. It is not recommended to eat purple rowan in its raw form – this will cause serious indigestion. However, after soaking and heat treatment, bluish can be prepared in a variety of ways.

Taste qualities of purple row mushroom

Sinyukha is considered one of the most delicious among autumn mushrooms. Most often, the purple row is salted and pickled, but it can also be consumed boiled or fried. Blueberry goes well with potatoes and spaghetti, with vegetables and meat dishes.

Healing properties of violet rowing

The value of cyanosis lies not only in its taste characteristics. Row violet has medicinal properties, it contains vitamins B1 and B2, zinc and copper, manganese and organic acids. The cyanosis is rich in vegetable protein, but at the same time, only about 100 kcal is present in 19 g of its pulp.

When eaten, the species is capable of:

• relieve inflammation and fight fungal diseases due to its antibiotic properties;
• reduce blood sugar levels;
• improve immunity and increase the body’s resistance to viral diseases;
• support a healthy stomach and intestines.

Purple rowing is also beneficial for the nervous system, as it relieves symptoms of chronic fatigue and helps to avoid overwork. Nutritious cyanosis is useful to use during the recovery period after illnesses and operations, the protein-rich pulp strengthens the body’s strength.

How to cook a purple row

In cooking, there are many recipes for making purple rows for food. However, first of all, fresh mushrooms must be pre-treated:

1. Immediately after collection, the cyanosis is cleaned of plant debris, and then soaked in salt water for 1-3 days. The fluid must be drained and replaced with a new one every 3 hours.
2. After soaking, the purple row is boiled for half an hour in salt water. In addition to salt, it is recommended to add a bay leaf, a couple of dried clove buds and a few black peppercorns to the solution.

How to pickle purple rows

Pre-treated purple row for long-term storage can be marinated. A popular recipe for purple rowing is as follows:

1. 2 kg of boiled mushrooms are placed in a large saucepan and 1,5 liters of water are poured into them.
2. 3 large tablespoons of salt and 4 tablespoons of sugar are added to the water, then the solution is brought to a boil and the cyanosis is boiled for another 10 minutes.
3. 6 large spoons of table vinegar are poured into boiling water, 3 bay leaves, a few peas of black pepper and 3 buds of dry cloves are laid.
4. For about 10 minutes, the solution is kept on low heat, after which it is turned off.

Boiled purple rows in a fragrant marinade are poured into sterilized jars without waiting for cooling, and then tightly rolled up and put away for storage.

How to salt purple rows

Another simple way to cook mushrooms is a recipe for pickling a purple row, which allows you to preserve the benefits and taste for a long time:

1. Fresh bruises are cleaned of dirt and earth, properly washed, soaked and boiled.
2. A glass or wooden container for salting is scalded with boiling water, and then the treated bruises are placed inside with their hats down.
3. Each small layer of rows is abundantly sprinkled with coarse salt, if desired, you can add spices and spices to your taste – pepper, cloves, bay leaf, dill seeds.
4. When the container is filled to the top, you will need to close it with a lid and put a heavy load on top, the so-called oppression.

The container with mushrooms is cleaned in a dry and cool place with a temperature not exceeding 5 ° C. Salty purple rows will be ready in a month and will be a great cold appetizer on the autumn table.

How to fry purple rows

Sinyukha can not only be salted or pickled, a popular way to cook a purple row offers to fry a mushroom. First of all, the mushrooms are cleaned of adhering debris and soaked in salt water, and then boiled for half an hour in the standard way.

Algorithm:

1. Boiled purple rows are dried with a paper towel, and then spread in a thin layer on a preheated pan, greased with vegetable oil.
2. Mushrooms are fried for 10 minutes over medium heat, stirring from time to time.
3. After 10 minutes, the cyanosis is salted to taste, if desired, pepper, spices and spices are added.
4. After that, the fire is reduced to low and the purple row is simmered in a pan for another 2-3 minutes.

Ready-made fried rows can be served with potatoes or as an addition to any meat and vegetable dish. To improve the taste, you can add a little greenery, garlic or onion to the mushrooms, and also pour a couple of tablespoons of sour cream.

How to make purple row soup

Among the dishes from the violet row, very tasty and unusual in color soup is of interest. The recipe looks like this:

1. About 400 g of fresh rows are soaked for 3 days.
2. Prepared mushrooms are poured into 2 liters of fresh water and about 3 g of citric acid are added to it.
3. Mushrooms are boiled for 20 minutes, then washed and slightly dried, and the broth is drained.
4. To prepare the soup, 5 potatoes, peeled carrots and onions are cut into small bars.
5. Boiled mushrooms are lightly fried in vegetable oil until golden brown appears on them.
6. All ingredients are placed in a saucepan with 1,5 liters of water, mushrooms are added and boiled until the vegetables are fully cooked.

A couple of minutes before turning off the fire, the soup should be salted to taste, after which the dish can be served on the table.

Benefits and harm to the body

Due to its valuable composition, the purple row is able to have a beneficial effect on the body.

In particular, mushroom:

• helps with inflammation and bacterial processes;
• improves digestion and helps to regulate metabolism;
• increases stamina and makes the immune system more resistant to viruses and infections;
• normalizes blood composition and can be beneficial in diabetes mellitus;
• replenishes strength with increased stress or protein deficiency in the diet.

However, under certain circumstances, purple rowing can damage the body. You can not use it for chronic diseases of the stomach and intestines, the fungus is digested too hard and will aggravate the condition.

Also, cyanosis can have a negative effect if it is collected in an ecologically unfavorable area. Mushroom pulp perfectly absorbs toxins from the soil and air, so mushrooms that grow near roads and industrial facilities contain too many toxic substances.

What can be confused with a row of purple

At first glance, it seems that the bright purple or lilac color of the mushroom makes it completely unique in appearance. But this is not the case, there are many rows with a purple leg and false twins, and the mushroom can easily be confused with both edible and toxic twins.

Blue-footed, or lepistaly-footed

This conditionally edible mushroom looks like a cyanosis in external structure, it has a fleshy, slightly convex hat with a lamellar lower surface and a purple leg. However, there are also important differences – the cap of the mushroom is much lighter and closer to white. In addition, the false purple row, or blueleg, grows in warm subtropical regions, mainly in fields and meadows, and you can meet it from mid-spring.

Violet lepista

Another lamellar conditionally edible mushroom grows in a temperate climate and is found mainly in forests. The hat of the violet lepista is convex, its edges are uneven. However, the color of the mushroom is not purple, but rather pinkish brown or whitish. In addition, the flesh of the lepista of this species emits a distinct violet aroma when broken.

Lilac varnish

The mushroom belongs to the category of conditionally edible and grows in a temperate climate from early summer to mid-autumn. The lacquer is similar to the purple row in its hue, at a young age it is bright purple, as it grows pale and fades. The mushroom also has a flattened, fleshy cap with a slight bulge in the center, and the underside of the cap is covered with thin plates.

However, a photo of a purple false row allows you to distinguish it from a real mushroom. The difference is primarily in size – the lacquer usually reaches no more than 5 cm in diameter and belongs to miniature mushrooms.

Purple cobweb

This conditionally edible mushroom from the Spider family of the same name grows in coniferous and deciduous forest plantations in a temperate climate. It looks like a young purple row in the shape of a hat, but usually has a darker color – rich purple or brownish, the same color and plates on the underside of its hat.

The purple flesh of the cobweb does not emit a fruity, but a nutty aroma. The leg of the fungus noticeably thickens in the lower part, and you can also see traces of a coverlet on it, similar to a light cobweb.

White-purple cobweb

This mushroom from the Spider family belongs to the category of inedible, you can not eat it. The convex or bell-shaped cap of the mushroom reaches 8 cm in diameter, and the cobweb can rise above the ground on the stem by 8 cm.

It is possible to distinguish an inedible mushroom from a purple row not only by its shade, but also by its pulp – in the cobweb it is soft, quickly turning brown on the cut, and at the same time emits a noticeable smell of mold.

goat web

Another inedible mushroom is distinguished by a convex hemispherical hat up to 6-12 cm in diameter and a thick short leg with a thickening near the ground. The goat web has a bluish-violet hue of the legs and cap, its flesh is grayish-violet. The peak of fruiting occurs at the end of summer, and you can meet the mushroom in coniferous and mixed plantings of the middle lane until early October.

It is possible to distinguish a poisonous purple row mushroom from a real edible one both in color and shape, and in smell. An inedible mushroom emits an unpleasant aroma of acetylene and does not at all cause a desire to taste the flesh.

pure mycena

The hemispherical cap of a miniature inedible mushroom can reach 4 cm in diameter, and mycena can rise 9 cm above the ground. It remotely resembles a row, but is much thinner and smaller in size, the color of mycena is more grayish than lilac, sometimes pale brown. Its flesh is also gray or pale grey, watery and with a distinct unpleasant odor. When broken, mycena secretes a milky juice in a very large amount.

Pure mycena differs from purple rowing not only in external features. It is difficult to confuse the species due to different growth periods – rowing belongs to autumn mushrooms, while inedible mycena is found in temperate climates from early spring to the end of June.

Collection rules

You need to go to the forest for the purple row during the period of its maximum fruiting – in early September and until mid-October, before the onset of the first frost.

Since the edible mushroom has a strong resemblance to the conditionally edible and poisonous counterparts, special care should be taken when collecting:

1. The color of the cap and stem should be exactly the same as in the photo of the purple row mushroom, bright purple for young fruiting bodies and pale lilac for adults.
2. No pattern should be visible on the hat, and there should not be a “web” on the stem, which is the remnants of the ring.
3. On the cut, the row should be bright purple or lilac, and the smell of edible pulp is always pleasant.

Conclusion

The photo and description of the purple row allow you to unmistakably recognize a very beautiful and tasty forest mushroom. But you need to carefully study the features of cyanosis, since it has quite a lot of false twins.

Purple Row Reviews