Purple ryadovka mushroom: 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 row is able to please with excellent taste and useful properties.

Where purple rows grow

The purple ryadovka mushroom is also known under the names of violet lepist, cyanosis or bluefoot. It belongs to the Ryadovkov family, and grows mainly in the northern regions of Russia, in coniferous and mixed forests. Sometimes cyanosis is found on the edges and forest glades, near heaps of dry brushwood and next to thickets of nettles.

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

How to recognize purple row mushrooms

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

Both the top and bottom surfaces of the cap change color depending on age. Young cyanosis has a bright purple color, but turns pale and becomes light purple with age. The same shade and smooth smooth stem of the mushroom. In height, the leg usually reaches about 8 cm, near the base it slightly thickens.

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

Is it possible to eat purple rows

The bright color of cyanosis often scares away mushroom pickers, but in fact it is suitable for consumption and belongs to the category of conditionally edible. It is not recommended to consume purple ryadovka raw as it will cause severe stomach upset. However, after soaking and heat treatment, cyanosis can be prepared in a wide variety of ways.

Taste qualities of the purple ryadovka mushroom

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

Healing properties of purple ryadovka

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

When eaten, the species is capable of:

  • remove inflammation and fight fungal diseases due to its antibiotic properties;
  • lower blood sugar levels;
  • improve immunity and increase the body's resistance to viral diseases;
  • maintain a healthy stomach and intestines.

Also, the purple row is beneficial for the nervous system, as it relieves the symptoms of chronic fatigue and helps to avoid overwork. Nutritious cyanosis is useful in the recovery period after illnesses and operations, the pulp rich in protein strengthens the body's strength.

How to cook a purple row

In cooking, there are many recipes for cooking purple ryadovka for food. However, first of all, fresh mushrooms must be pretreated:

  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 in salted water for half an hour. In addition to salt, it is recommended to add bay leaves, a couple of dried clove buds and a few peas of black pepper to the solution.

Important! The boiled pulp must be thoroughly rinsed again in cold water. The water from under the purple ryadovka must be drained, it is impossible to use the broth for food purposes, it is dangerous for the body.

How to pickle purple rows

The pretreated purple row can be pickled for long-term storage. A popular recipe for purple rowing looks like this:

  1. Put 2 kg of boiled mushrooms in a large saucepan and pour 1.5 liters of water over them.
  2. Add 3 large tablespoons of salt and 4 tablespoons of sugar to the water, then bring the solution to a boil and boil the cyanosis for another 10 minutes.
  3. 6 large tablespoons of 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, and then turned off.

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

How to salt purple rows

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

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

The container with mushrooms is removed in a dry and cool place with a temperature not exceeding 5 ° C. The salty purple rows will be ready in a month and will be a wonderful cold snack on the autumn table.

How to fry purple rows

Sinyuhu can not only be salted or pickled, a popular method of preparing a purple row suggests frying a mushroom. First of all, the mushrooms are cleaned of adhering debris and soaked in salt water, and then boiled in the standard way for half an hour.


  1. Boiled purple rows are dried with a paper towel, and then spread in a thin layer in a preheated frying pan greased with vegetable oil.
  2. The mushrooms are fried for 10 minutes over medium heat, stirring from time to time.
  3. After 10 minutes, the cyanosis is salted to taste, pepper, spices and spices are added if desired.
  4. After that, the heat is reduced to low and the purple ryadovka is simmered in a frying 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 greens, garlic or onions to the mushrooms, and pour a couple of tablespoons of sour cream.

How to make soup from rows of purple

Among the dishes from ryadovka purple, a very tasty and unusual in color soup is of interest. The cooking recipe is as follows:

  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 is added to it.
  3. The 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 an onion are cut into small bars.
  5. Boiled mushrooms are lightly fried in vegetable oil until golden brown.
  6. All ingredients are placed in a saucepan with 1.5 liters of water, mushrooms are added and cooked until vegetables are fully cooked.

A couple of minutes before turning off the heat, the soup needs to be salted to taste, after which the dish can be served.

Benefits and harm to the body

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

Specifically, the mushroom:

  • helps with inflammation and bacterial processes;
  • improves digestion and helps to establish metabolism;
  • increases endurance and makes immunity more resistant to viruses and infections;
  • normalizes blood composition and may be beneficial for diabetes mellitus;
  • replenishes strength with increased loads or protein deficiency in the diet.

At the same time, under certain circumstances, the purple ryadovka can damage the body. You cannot use it for chronic diseases of the stomach and intestines, the mushroom is too hard to digest and will aggravate the condition.

Cyanosis can also 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 growing near roads and industrial facilities contain too many toxic substances.

What can be confused with the purple ryadovka

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 so, there are many rows with a purple leg and false doubles, and the mushroom can easily be confused with both edible and toxic doubles.

Blue-legged, or lepistal-legged

This conditionally edible mushroom is similar to cyanosis in its external structure; it has a fleshy, slightly convex cap with a lamellar lower surface and a purple leg. However, there are important differences - the mushroom cap is much lighter and closer to white. In addition, a false purple row, or bluefoot, grows in warm subtropical regions, mainly in fields and meadows, and it can be found already from mid-spring.

Violet Lepista

Another conditionally edible lamellar mushroom grows in temperate climates and is found mainly in forests. The cap 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 this species of Lepista gives off a distinct violet scent at the break.

Lilac varnish

The fungus is classified as conditionally edible and grows in temperate climates from early summer to mid-autumn. The lacquer is similar to a purple ryadovka in its shade, at a young age it is bright purple, as it grows it turns pale and fades. Also, the mushroom 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 - varnish usually reaches no more than 5 cm in diameter and belongs to miniature mushrooms.

Purple spider web

This conditionally edible mushroom from the Webinnikov family of the same name grows in coniferous and deciduous forest plantations in a temperate climate. It looks like a young purple ryadovka in the shape of a hat, but usually has a darker color - deep purple or brownish, the same color and a plate on the underside of its cap.

The purple flesh of the spider web does not give off a fruity, but a nutty aroma. The leg of the mushroom noticeably thickens in the lower part, and you can also notice traces of a coverlet on it, similar to a light cobweb.

Important! The purple spider web is a fungus listed in the Red Book, so you can rarely find it in the forests.

White and purple spider web

This mushroom from the Webinnikov family belongs to the category of inedible, it cannot be eaten. The convex or bell-shaped cap of the mushroom reaches 8 cm in diameter, and the webcap can rise 8 cm above the ground on the leg. The color of the mushroom is pale lilac or silvery-purple, in old cobwebs it is off-white or slightly yellowish.

You can distinguish an inedible mushroom from a purple ryadovka not only by its shade, but also by its pulp - in the cobweb it is soft, quickly turning brown in the cut, and at the same time it emits a noticeable smell of mold.

Goat webcap

Another inedible mushroom is distinguished by a convex hemispherical cap up to 6-12 cm in diameter and a thick short leg with a thickening near the ground. The goat webcap has a bluish-purple tint of the leg and cap, its flesh is grayish-purple. The peak of fruiting occurs at the end of summer, and the mushroom can be found in conifers and mixed plantings of the middle lane until the beginning of October.

You can distinguish a poisonous purple ryadovka mushroom from a real edible one both in color and shape, and in smell. The inedible mushroom emits an unpleasant aroma of acetylene and does not at all make you want to taste the pulp.

Pure mycene

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

Pure mycene differs from the purple ryadovka not only in external features. It is difficult to confuse the species due to the different growing dates - the rowing refers to autumn mushrooms, while the inedible mycene is found in a temperate climate from early spring to the end of June.

Collection rules

You need to go to the forest for a 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 leg should be exactly the same as the purple row in the photo of the mushroom, bright purple for young fruiting bodies and lavender for adults.
  2. There should be no noticeable pattern on the cap, and there should be no “cobweb” on the leg, which is the remains of a ring.
  3. On the cut, the row should be bright purple or lilac, and the smell of the edible pulp is always pleasant.

Attention! You need to collect cyanosis in clean forests, located far from roads, factories and large cities. Only cyanosis that grows in a good environment brings health benefits.


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

Reviews of the purple row

Petrova Irina Vladimirovna, 37 years old, Nizhny Novgorod

The purple row is one of my favorite autumn mushrooms. Every autumn I try to find more purple hats in the forest, pickles with ryadovka turn out very tasty, the mushroom gives an unusual taste to soups and is well suited for roasting. I'm not afraid to confuse cyanosis with false doubles - if you have experience, then it is very easy to distinguish it.

Danilova Svetlana Petrovna, 51 years old, Vladimir

I really like to salt and fry the purple ryadovka, its taste and aroma are unusual. Cyanosis is not common, but it is easy to notice it - the hats stand out against the background of autumn grass. Several times I showed cyanosis to friends, people are constantly surprised that such a bright purple mushroom is suitable for eating and, moreover, is good for health.

Watch the video: Cooking Calocybe gambosa and eagle fern. And that same Green borscht with nettles. Mushroom cooking (January 2022).

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