These mushrooms get their name for their characteristic blue color. Some mushroom pickers are afraid to take it due to this feature, but this mushroom is edible and tasty. The blue leg is liked by many housewives for its ease of preparation and a pleasant fruity taste, reminiscent of anise, which intensifies during heat treatment.
Although blue legs are not considered popular mushrooms, many, having once tasted them, then constantly deal with them and include them in their diet. Of course, these mushrooms are different from the rest, but their taste is so delicate, soft that you want to try them again and again.
It should be noted that blue-legged mushrooms require heat treatment before further processing. However, before cooking, it is worth peeling the mushrooms, soaking for 30 minutes, and then rinsing with cold water so that all the sand comes out of the caps. Only then can the blue leg be boiled.
Many gourmets prefer pickled blue leg mushrooms because the marinade enhances their unique anise flavor. This exquisite dish can make the festive table brighter and more varied.
How to marinate mushrooms blue legs for the winter at home to make it very tasty? It turns out that pickling them is not difficult if you use the basic rules of canning and recipes. But then, in the cold snowy winter, the whole family can enjoy mushroom preparations.
Marinade for mushrooms blue leg is practically no different from the marinade of other mushrooms. The main ingredients are acetic acid and salt. Therefore, the taste of the blue legs and their nutritional value will depend on the quality of the marinade. And already flavoring shades can be achieved by the selection of spices.
The traditional recipe for pickled mushrooms blue legs for the winter
How to pickle blue leg mushrooms, you can learn from the recipe, which is considered traditional for Russian cuisine.
To prepare it, we need the following products:
- mushrooms – 1 kg;
- water – 500 ml;
- salt – 2 tbsp. l .;
- granulated sugar – 3 tbsp. l .;
- bay leaf -3 pcs.;
- black pepper – 12 peas;
- allspice – 7 peas;
- leaves of currant, oak, cherry;
- head of garlic – 1 medium piece;
- vinegar 9% – 2 tbsp. l.
Boil the peeled mushrooms separately in water for 20 minutes and discard in a colander to drain the liquid well.
Pour 1 liter of water over the blue leg, let it boil, add salt, sugar, bay leaf, a mixture of black and allspice, pure oak, cherry and currant leaves. Let the mushrooms simmer over low heat for 10 minutes.
Peel the garlic and chop finely, add to the mushrooms, then pour in the vinegar. Boil the marinade with the mushrooms for 5-7 minutes and remove from heat.
Pour into glass jars, roll up, cover with a blanket and leave in this position until it cools completely. After that, the mushrooms must be taken to the basement or refrigerated.
This blue leg pickled mushroom recipe will be a culinary masterpiece on your table. Get a little imagination, add spices to your taste and you will have your own version of the marinade for blue legs.
Recipe on how to pickle mushrooms blue legs with garlic and pepper
We offer a recipe for how you can marinate mushrooms blue legs with garlic and hot pepper.
For this option we need:
- mushrooms – 2 kg;
- water – 1 l;
- allspice – 7 peas;
- salt – 1 tbsp. l .;
- citric acid – 0.5 tsp;
- head of garlic (medium) – 1 pc .;
- hot chili pepper – 1 pc.
Boil the peeled mushrooms in water with salt for 20 minutes. Then put the mushrooms on a sieve and strain from excess liquid. Pour in a fresh portion of water and let it boil over medium heat for 10 minutes.
Cut the peeled garlic into thin slices and add to the mushrooms.
Cut the pepper together with the seeds into slices and also add to the mushroom broth.
Add salt, citric acid and allspice, let the mushrooms simmer for 20 minutes and remove.
Pour into jars, roll up and cover with a blanket for 24 hours.
After cooling completely, take out the mushrooms to the basement.
This recipe for pickled blue leg mushrooms for the winter will appeal to those who love spicy and savory dishes.
Using these recipes, every novice housewife will know how to properly pickle mushrooms blue legs. This blank is perfect as an appetizer or complements the main course with its unforgettable taste.
Recipe how to cook mushrooms blue knives with marinade
Ingredients:
- mushrooms – 1 kg;
- wine vinegar – 0.3 l;
- water – 0.2 l;
- leeks – 2 pcs.;
- carrots – 1 pc.;
- bay leaf and tarragon – to taste;
- salt – 1.5 tsp;
- lemon peel;
- granulated sugar – 1 tsp.
Mushrooms blue legs, marinated with vegetables for the winter, will be able to surprise you and your friends.
So, blanch the peeled mushrooms in boiling water for 5 minutes. Throw in a colander and let the water drain.
Peel and wash the carrots and cut into small cubes.
Cut the leeks into rings, combine with carrots and put in wine vinegar.
Add the herbs, lemon zest, salt, sugar and let the broth boil for 15 minutes over low heat.
Put the blue leg with vegetables and spices, let it simmer for 5-7 minutes.
Remove the legs from the water with a slotted spoon and put them in glass jars.
Let the marinade boil for another 10 minutes without mushrooms, remove from heat and cool.
Pour the cooled marinade into containers and roll up the lids.
Leave at room temperature until it cools completely, then take out to a cool place.
A blue leg blank like this will make a great snack on the dining table. In addition, the mushrooms according to this recipe are great with boiled potatoes, as they turn out to be crispy and incredibly tasty.
Thus, you already know how to cook blue leg mushrooms with marinade. It just remains to experiment not only with the addition of spices, but also vegetables.
Below is a visual video of the recipe for how to pickle mushrooms blue legs:
