At the end of the mushroom season - and it is precisely at this time that a diverse tribe of row mushrooms begins to emerge from the forest floor - the question is asked year after year on social networks and on specialized mushroom resources: “What is this miracle mushroom of an “acid” purple color? We picked it, photographed it and threw it out of harm’s way.”

They threw it away - and did the right thing. In mushroom matters, the first rule is: “Do you doubt it? Get out of the basket! But, on the other hand, if you search the search engines for the phrase “purple mushroom” or “lilac mushroom”, then the answer will most likely be unambiguous: violet row (also known as blue tit, blue tit, blue leg, cyanosis, violet lepista). However, there are also similar mushrooms, for example, purple cobweb or amethyst lacquer. With some skill, lilac-violet mushrooms are not difficult to distinguish from each other, but even if you can’t, it’s a small problem - they are all edible. In a word, if you pick mushrooms in Europe, then feel free to put everything that has a violet-lilac color in your basket.

However, a novice mushroom picker, but an advanced Internet user, may be confused by the fact that in general the criterion for the edibility of a particular mushroom is a very relative category. There are many approaches to its definition, all of them are quite convincing, and there is no point in citing everything, let’s just say that if a mushroom is poisonous, all these systems claim this without any discrepancies. But opinions differ regarding edibility. There are mushrooms that, according to some systems, are simply called “edible,” and according to others, “have high nutritional value.” And so on.

As for the edibility of rows, there are discrepancies between these systems, and a novice mushroom picker, having read somewhere like “conditionally edible” or “non-poisonous”, will not take risks and take not only our blues, but also other rows during mushroom trips , including everyone’s favorite greens and greens.

Therefore, let’s be clear right away: “conditionally edible” are mushrooms that cannot be eaten without prior heat treatment. But, to be honest, I don’t know who would think of consuming even 100% edible boletus and champignons without heat treatment. For those who still have doubts, I recommend reading in reference books about the much-loved oyster mushroom, which is sold in markets: it also belongs to the conditionally edible mushrooms.

The day before, my wife was picking mushrooms in the forest near Radoshkovichi and found a cheerful family of beautiful purple “blue little ones.” She cut them and placed them separately from all the other mushrooms so that she could cook them separately.

So, we agreed that our purple mushrooms need to be boiled before use. That's what we'll do. But first, we clean the purple rows of forest litter, cut them into pieces (one bite size) and throw them into boiling water. You definitely need to add salt to it so that it tastes salty, but not too much. I’ll write below what it’s needed for.

If we smell the steam, we will smell the usual smell of boiled rows of vegetables - I don’t find it pleasant.

After 20 minutes of boiling, drain the water, add new water and boil again. Why cook these mushrooms in two waters? I can’t answer this question; in our family of reinsurers, mushrooms are always boiled twice. In addition, when re-cooking, the “ordinary” smell disappears.

This is how ugly they turn out after boiling: the purple color spreads evenly throughout the entire body of the mushroom.

Well, then we fry it in vegetable oil with onions (I prefer leeks when available), and then eat. After heat treatment, mushrooms lose a lot of volume, so all the “blues” collected by my wife were only enough for one large sandwich. But it was delicious.

Now about why boil mushrooms in salted water. This is especially true for our country. The fact is that sodium chloride is a neutralizer of radioactive cesium. I was advised to do this with mushrooms not just anywhere, but at the Minsk Regional Center for Hygiene, Epidemiology and Public Health, which is located in Minsk, st. Petrusya Brovki, 9. My wife took mushrooms collected near Radoshkovichi there for inspection. And this is the answer she received:

• Chanterelles
• Boletus
• Boletus
• boletus
• Summer honey mushrooms
• Black milk mushrooms

Gribosbor: Radoshkovichi forestry enterprise, border of Minsk and Molodechno districts.

It is worth saying that the size of the territory is, of course, large. The closest areas to us with already a decent level of pollution are Volozhin/Ivenets on the one hand, and Vileika on the other (surely not everyone knows that there is also a fairly high level of radiation there). Radiation fell along with precipitation throughout the territory of Belarus, as they say, “in a matrix” - here and there, so it is recommended to collect mushrooms only in proven places. It is also worth keeping in mind that the strontium content in forest products is not standardized. In order to measure the content of americium with a decay period of 400 years, which will pose the greatest danger in the near and not so future, there is practically no equipment in Belarus.

In general, cesium levels decrease (which is natural, given its relatively short half-life). However, it happens that completely unexpectedly “dirty” mushrooms “shoot out” in areas that are considered clean (for example, Minsk). So, I advise everyone who likes to collect and eat mushrooms not to be lazy and check for radioactivity, especially if they were collected in the vicinity of Ivenets: indicators are traditionally bad there. According to laboratory specialists, honey mushrooms are usually the “cleanest”, since they do not grow on the ground. Based on their tendency to accumulate radionuclides, mushrooms are usually divided into several categories. The worst indicators of the mass-harvested species are the Polish mushroom, moss mushroom, butterfly mushroom, followed by boletus mushroom, black milk mushroom, and pink mushroom.

Photo by Elena OCHERETNYA

It is not uncommon to encounter purple mushrooms in the forest. Their exotic appearance attracts the attention of many. Among them there are both edible and non-edible varieties. Knowing the name of the specimen and its detailed description, you will never confuse edible with toadstool.

Purple mushrooms: can they be eaten?

Edible varieties

This group includes several tasty subspecies that are readily used in medicine and cooking.

Cobweb

The lamellar mushroom is popularly called violet or fat mushroom.

An autumn species, prefers to grow in deciduous and coniferous forests.

The characteristic includes several special qualities:

• head cushion-shaped or convex with a circumference of 15 cm;
• in adult and old mushrooms the cap is spread out, the edges are wavy, covered with scales, the color is dark purple with a gray tint;
• the plates are wide, sparsely spaced, purple;
• the height of the cylindrical leg is 12 cm, thickness - 2 cm, the upper part is scaly, the lower part is tuber-shaped;
• the flesh is bluish or with a pronounced nutty taste without a mushroom aroma.

Purple webwort forms mycorrhiza with several types of deciduous trees - beech, oak, birch. It can also be found next to spruce, pine, under fallen leaves, in places where mosses grow, where the soil is acidic and humus.

Peak fruiting occurs at the end of summer and ends in mid-autumn.

Purple dog

Another edible variety that belongs to macromycetes. It grows mainly in groups in places of old fires and fire pits. It begins to bear fruit in the spring and continues until mid-summer.

• the cap is of two types - disc-shaped or cup-shaped, the circumference of the apex is from 1 to 3 cm;
• the surface is smooth, lilac or reddish-violet;
• in some species a false leg may form;
• The pulp is brittle, pale purple, thin, odorless and aromaless.

Mushroom pickers rarely collect representatives of this species due to their low taste.

Ryadovka

For many mushroom pickers it is known as violet lepista or naked. Popularly called titmouse or cyanosis.

• the top is fleshy, with a circumference of 16 to 19 cm, hemispherical or convex with thin edges turned down;
• adult fruiting bodies take on a prostrate or depressed shape, the edges are curved, in some specimens the caps are wavy-curved;
• the surface is glossy, in young mushrooms it has a rich purple hue, in old ones it fades and becomes ocher;
• pulp with a mild mushroom taste and aroma reminiscent of anise;
• the plates are violet, thin, densely located;
• the legs are dense, cylindrical, with a thickened base, fibrous structure. In old mushrooms, cavities appear in the thickness of the stem;
• The main difference between the mushroom is the flaky coating and pubescence at the bottom.

Purple rowers are quite large; they prefer to grow under fallen, rotting leaves. They are found both singly and in groups.

Amethyst lacquer

Lakovitsa is listed in the Red Book

This mushroom of the family Oryadovaceae belongs to the group of edibles, but is rare in our country, therefore it is listed in the Red Book. Likes to grow on moist soil in coniferous forests.

It has several distinctive features:

• cap circumference - 1-5 cm depending on age;
• in young specimens the cap is hemispherical, in old fruiting bodies it is flat;
• the main color is lilac-violet, fades with age;
• the plates are thick, the same color as the cap, later becoming white;
• cylinder leg, fibrous, purple;
• In cross section, the fruiting body is purple.

Color changing mushrooms

In nature, there is one such species - the goat or lattice. This mushroom is a representative of the Buttercup genus and has a yellowish-brown cap covered with mucus, the circumference of which varies from 3 to 12 cm, depending on age.

At the beginning of growth, the surface of its cap is cushion-shaped, later it becomes flat, smooth and sticky.

The leg is 10 cm long, not too thick - up to 2 cm, elastic, cylindrical, a couple of shades lighter than the head, matte. In cross-section, the fruit body is light, does not lose any smell or aroma, and is dense.

If after cooking such mushrooms become dark lilac or purple in color, do not worry, this is a common occurrence.

How to distinguish from false ones

Not only edible, but also poisonous varieties can have a purple color. To learn to distinguish them, you need to read the description.

Camphor milk mushroom

This species is classified as conditionally edible. The fruiting body contains muscarinic substances, which are poisonous and can cause severe intoxication.

Irina Selyutina (Biologist):

When muscarine poisoning occurs, a whole complex of symptoms occurs, which experts call “muscarinic syndrome.” Signs of it appear within 30 minutes to 2 hours after eating mushrooms containing these compounds. Studies have shown that the mechanism of action of muscarine on the human body is comparable to that of the poisonous gas Sarin.

The cap of the fruiting bodies is light chestnut or pale yellow with a purple tint, turning brown where pressed.

After some time, the cut purple flesh acquires a red-brown tint and emits the smell of camphor, so it is difficult to confuse it with other species, although completely inexperienced mushroom pickers can do this. When broken, the mushroom releases clear juice.

Umbrella purple

This is not a poisonous mushroom, but due to the unpleasant aroma and the presence of bitterness in the pulp, it is not eaten.

The description includes several features:

• the cap is semi-round, later becoming prostrate;
• the surface is slightly wrinkled, dry, scaly;
• its circumference varies from 5 to 10 cm;
• at the beginning of growth, the color of the cap is snow-white with a slight purple tint and scales, later it acquires an amethyst-brown tone;
• the leg is cylindrical, often curved, whitish, contains a powdery coating at the top, and is covered with numerous light brown scales at the bottom;
• the plates are white, slightly wavy.

Goat's web

This lamellar poisonous mushroom is often confused with the purple cobweb.

The external characteristics are similar, but there is one main difference - the unpleasant odor of acetone, which is emitted by the inedible mushroom.

Goat's web spiders have purple, sometimes even blue, caps. Another distinctive feature is the presence of a skirt with a leg in the form of a belt.

Mycena pure

Mycena pure is very dangerous

This dangerous double of the amethyst lacquer belongs to hallucinogenic mushrooms and is characterized by the presence of muscarine.

The main difference is the presence of whitish or gray-yellow plates under the cap. This species produces a rare aroma (from weak to intense).

Where do purple mushrooms grow?

Almost all species are found in forests of any type.

• Mushroom pickers note the greatest concentration of fruiting bodies near oaks, birches, beeches, spruces and pines.
• Some grow well under fallen leaves or in old burnt areas.

Beneficial features

Purple mushrooms are good for the body. because have a rich composition:

• trace elements - manganese, iron, potassium, calcium, sodium, copper, zinc;
• thiamine;
• riboflavin;
• vitamins of group B, as well as PP, A, E;
• cellulose.

Fruiting bodies have a positive effect on the functioning of all internal systems, improve the general condition of the skin, nails, hair, increase immunity against various diseases and help eliminate waste and toxins. They help many people lose weight because... considered low in calories.

Contraindications

It is prohibited to consume the forest product in its raw form, as it can cause indigestion or severe upset.

Use is contraindicated in some cases:

• individual intolerance;
• children under 12 years of age;
• period of pregnancy and lactation;
• problems with the digestive tract, liver and kidneys.

Areas of application

In cooking

Before cooking, the fruiting bodies are subjected to heat treatment - boiled over medium heat in salted water for at least 20 minutes.

To get a tasty and aromatic preparation, you should follow clear instructions:

1. Peel the mushrooms, rinse, cut into pieces, and boil in salted water for 40 minutes. Then drain in a colander.
2. Next you need to prepare a marinade from several ingredients - water (1 l), salt (2 tbsp), sugar (1 tbsp) and 2 pinches of citric acid. Additionally, you can add bay leaves (1-2 pcs.), black pepper - 3-4 peas, a little greenery (dill umbrellas) and 2-3 large cloves of garlic (can be cut into pieces). Mix all ingredients and boil for a couple of minutes. When preparing marinade, it is important to remember that iodized salt is not suitable for these purposes.
3. Pour the boiling marinade over the mushrooms, previously placed in clean jars. Sterilize for 15 minutes, pour 1-2 tbsp on top. vegetable oil.
4. It is important that the mushrooms are completely covered with the marinade, otherwise they will quickly deteriorate.
5. Roll up with tin lids, wrap in a blanket, and after cooling, take out for storage in a cellar or basement.

You can try this preparation only after three weeks, so that it has time to become saturated with all the aromas.

Among the representatives of the mushroom kingdom there are a lot of very unusual specimens, both in shape and color. The purple mushroom is not rare, but due to its appearance it is a rather exotic “inhabitant” of the forest. There are edible, conditionally edible and inedible purple mushrooms, which any mushroom picker should be able to distinguish.

Edible types of purple mushrooms and their descriptions

Before you go on a “quiet” hunt for such exotic mushrooms, you need to protect yourself from mistakes. To do this, it is not enough to know their names; it is important to familiarize yourself with the photo and description of the fruits in order to understand what edible purple mushrooms look like.

Purple dog

Petsitsa is a representative of the genus of the same name. The mushroom has a small fruiting body, 0.5-3 cm in diameter, cup-shaped. This species, as a rule, has no leg, since the arctic fish is a discomycete. However, a small false pedicle may be present. The surface of the arctic fish is smooth, the inner surface of the discomycete is lilac in color, but the outer surface is pale and may have a grayish tint.

The fragile and thin flesh of the mushroom does not have any taste or smell. The color of the pulp is lilac.

Amethyst varnish with purple stem and cap

Amethyst varnish belongs to the family Oryadovaceae and the genus Lakovitsa. Lakovitsa is a small mushroom with a longitudinally fibrous purple stem and a cap, the shape of which changes as it develops. In immature specimens the cap is hemispherical, and later becomes flat. The plates are located directly under the cap and slightly descend onto the stem. The rich color of the varnishes fades and turns pale over time.

The pulp is thin, has a purple color and a rather delicate taste.

Gossamer violet

The purple cobweb is a rare representative of its kingdom, belonging to the Cobweb family. The spider's cap changes shape as it grows. If at first it is convex and with drooping edges, then later it becomes flat and covered with scales. The diameter of the cap does not exceed 15 cm.

The thick leg of the cobweb, the width of which reaches 2 cm, slightly thickens downwards. There are small scales on the upper part of the leg. The length can vary from 6 to 12 cm.

The pulp has a dense texture. In mature specimens, the blue color of the flesh fades to almost white. When exposed to air after cutting, the flesh turns brown. Wide and sparse plates of the cobweb, as if shrouded in a veil. The cobweb has virtually no odor, but has a pleasant nutty taste.

Row with a purple cap and a thick stem

Ryadovka belongs to the Govorushka genus and the Ryadovaceae family. The row has other names, such as cyanosis, titmouse and blueleg.

Titmouse - a row with a rather large purple cap, 6-20 cm in diameter, is a conditionally edible species. The cap of young bluelegs has a convex hemispherical shape with the edge turned down. In mature bluefish, the cap becomes convex and outstretched. The initially bright cap acquires an ocher hue as the fruiting body grows.

The pulp of the row is fleshy and dense. Later, the flesh softens and, like the cap, acquires an ocher-cream hue. The length of the leg can reach 10 cm, and the width – 3 cm. The cyanosis leg has a dense texture and a cylindrical shape. There is a light flocculent coating on the surface of the stem directly below the cap, and purple mycelium is located at the base.

Bluefoot has a specific taste and smell, which disappears after heat treatment.

Species that turn purple when cooked

When cooked, the goat mushroom, or lattice mushroom, turns lilac in color.

The goat belongs to the genus Maslenok. The diameter of the yellowish-brown cap of the trellis varies between 3-12 cm. At first, the cushion-shaped, and later flat cap has a smooth, sticky surface. In damp weather, the cap becomes covered with mucus.

The skin on the cap fits so tightly that it cannot be removed at all or can be removed in patches. The length of the leg can reach 10 cm, and the thickness is only 2 cm. The leg, unlike the cap, is lighter and more matte, and its shape resembles a cylinder.

The pulp is quite elastic, and later becomes rubbery, and does not have a special smell or taste.

Difference from false, inedible mushrooms

Inedible, poisonous species can also have a purple color. One of these representatives is false camphor mushroom, which contains muscarinic poisons.

The round brown cap has a purple tint, and when pressed, a brown spot forms. When cut, the flesh turns red and releases the aroma of camphor or coconut. The clear juice that the reticulum secretes should not be misleading.

The purple umbrella is also an inedible species, despite the fact that its fruiting body does not contain poisonous or other dangerous substances.

The purple umbrella is not eaten because of its specific bitter taste and unpleasant odor, which is not removed even during heat treatment.

Purple cobweb can also be confused with goat's web, or stinking, which differs from its edible counterpart by the unpleasant odor of acetone. The color of the goat's web is pale lilac with a bluish tint. There are lilac bands on the leg of the goat's web.

Amethyst lacquer also has its false counterpart, called pure mycena. This is a hallucinogenic mushroom that differs from the varnish in the presence of white or slightly grayish plates and a rare aroma.

Places where purple mushrooms grow in the Moscow region

Spider webs can be found in coniferous and deciduous forests near pine, birch, oak, beech and spruce. On the territory of the Russian Federation it grows in the Primorsky and Krasnoyarsk Territories, but recently the spider web can also be found in the Moscow region.

Lilac lacquer usually grows on well-moistened soils in coniferous forests near moss. But it can also be found in mixed and deciduous forests not far from oak trees.

Lilac lacquer

Petsica, in turn, grows exclusively in areas after fires or fires and, as a rule, grows in large groups. The mushroom is widespread not only in the Moscow region, but throughout Europe and North America, although even there it is quite rare.

Rowing is common in the temperate zone of the Northern Hemisphere, which corresponds to Siberia and the European part of Russia. It is a saprophyte and grows on rotting leaves, fallen needles and compost heaps. The row can be found in coniferous, mixed forests and even gardens. Blueberry tolerates the first frosts quite well, so it can bear fruit until November. The row most often grows in groups, and sometimes forms “witch circles”.

Useful properties and restrictions on use

The row is rich in B vitamins, as well as manganese, copper and zinc. This species is actively used not only in cooking, but also in medicine, because cyanosis is used for the production of antibiotics and antifungal agents.

In addition, cyanosis reduces glucose levels and has an anti-inflammatory and immunostimulating effect. Cobweb has similar beneficial properties as cyanosis, since it contains identical beneficial substances and trace elements.

Gossamer violet

Petsitsa, in turn, has a positive effect on clarity of vision, thins the blood and thereby prevents the appearance of varicose veins and thrombophlebitis. Pepper tincture is used to treat kinetosis. Petsica also contains a large amount of vitamin C, which improves human immunity.

Mushrooms should not be abused by people with gastrointestinal diseases. And in case of serious diseases, such as ulcers, gastritis, pancreatitis, you should completely stop using them. Also, this product should not be consumed by children under 10 years of age and pregnant women, since it is quite difficult to digest and absorb by the body.

Mushrooms with unusual colors are not uncommon, but they look very exotic. Purple mushrooms are both edible and non-edible species, so you need to know their description and characteristics.

Purple web mushroom

Violet cobweb, from the Latin Cortinarius violaceus, belongs to the category of edible mushrooms. The popular name is purple marsh grass or fat woman. This mushroom is from the genus Cobweb and the family Cortinariaceae. grows in coniferous and deciduous forests and has the following characteristics:

• the convex or cushion-shaped cap has a diameter of up to 15 cm;
• old specimens have an outstretched, felt-scaled cap with wavy edges, dark purple in color;
• wide, sparsely spaced plates grow into teeth and have a dark purple color;
• the height of the leg does not exceed 120 mm with a thickness of 20 mm;
• the upper part of the leg is covered with small scales;

• the lower part of the stalk has a tuberous thickening;
• the structure of the leg is fibrous, brownish or dark purple, with a slightly lilac surface;
• whitish or bluish, with a purple tint, the pulp has a pronounced nutty taste;
• The mushroom aroma of the pulp is almost completely absent.

The edible purple cobweb is very well suited for preparing elegant first and second courses. Despite the fact that the taste of the cobweb is quite average, it is eaten boiled and fried, and is also used for pickling and salting.

The marshland forms mycorrhiza with deciduous and coniferous trees such as pine, birch, spruce, beech and oak. The period of mass fruiting of the purple cobweb occurs in August and lasts until mid-October. Most often it can be found on humus and acidic soils, fallen leaves and mossy soil.

Where does the purple cobweb grow (video)

Purple dog

Peziza violacea belongs to the genus Peziza or Peziza and the family Pezizaceae or Pezizaceae. The fruiting bodies of the violet arctic fox grow in relatively large groups in areas after fires and bonfires. Peak fruiting occurs in spring and the first half of summer.

Characteristics and morphological description of mushrooms called purple petitsa:

• cup- or saucer-type discomycete;
• the average diameter of the shallow fruiting body is about 5-30 mm;
• the smooth inner part of the spore-bearing surface is lilac, violet or reddish-violet in color;
• the outer part is paler than the inner side, grayish-lilac or pale brown;
• the presence of a false pedicle may be observed;
• pale lilac color, rather thin and brittle pulp, does not have a pronounced mushroom taste and aroma.

The mushroom does not belong to the category of poisonous, but is collected by lovers of “quiet” hunting and is used for food purposes extremely rarely, due to the lack of decent taste and thick, fleshy pulp. Petsitsa is the closest relative of strings and morels, therefore it is used not only fried and salted, but also as a decoration for salads, which will significantly enrich the aesthetic side of ready-made dishes.

Row purple

The mushroom called violet row is known to many mushroom pickers as naked or violet lepista, and among the people it is affectionately called cyanosis or titmouse. Lepista nuda belongs to the category of conditionally edible mushrooms, the genus Lepista and the family Oryadovaceae or Govorushka.

Such a fairly large mushroom, like row, has the following morphological description:

• the diameter of the fleshy cap does not exceed 16-18 cm;
• the cap is fleshy, hemispherical and convex in shape, with thin edges turned down;
• adult specimens have a convex-spread or depressed-shaped cap with curved edges;
• there are specimens with wavy-curved caps;

• the smooth surface of the cap has a characteristic gloss;
• the cap of a young mushroom has a bright purple color, and with age it tends to fade and acquire an ocher tint;
• fleshy type, the pulp is sufficiently dense and has a light purple color;
• The pulp is characterized by the presence of a rather weak but pleasant taste and aroma, reminiscent of anise;
• the plates are quite thin, often arranged with adherent teeth or almost free type, purple in color;
• the legs are dense, cylindrical in shape, with a slight thickening at the base;
• the surface is smooth, with longitudinal fibers;
• Characteristic is the presence of a flocculent coating under the cap and purple pubescence at the base of the stem.

Features of purple rows (video)

The purple rower belongs to the category of saprophytes, and its fruiting bodies grow on the surface of rotting leaf litter. It has sufficient resistance to cold weather and bears fruit from mid-September until the onset of significant cold weather in October-November.

The conditionally edible purple row mushroom is of fairly good quality, but before using it for food, pre-cleaned and washed mushrooms should be subjected to heat treatment in the form of boiling for 15-20 minutes. Eating violet grass without prior boiling often causes quite severe stomach upsets. Among other things, preliminary boiling of the fruiting bodies of the row allows you to eliminate the specific smell and taste characteristic of all mushrooms growing on rotting organic matter.

Amethyst lacquer

An edible, but quite rare mushroom in our country called lilac or amethystina, from the Latin Laccaria amethystina, belongs to the genus Lakovitsa and the family Rowaceae. The mushroom grows on moist soils of forest zones and has the following external characteristics:

• the diameter of the cap varies between 10-50 mm;
• young specimens have a hemispherical shape;
• old fruiting bodies of amethyst varnish have a flat cap;
• the coloring of the surface of the cap is lilac-violet, but with age it is prone to strong fading;
• the plates are quite thick, sparsely spaced, lilac-violet in color;
• in mature specimens of fruiting bodies, the plates are whitish-powdery and descending along the stalk;
• leg with longitudinal fibers, characteristic purple coloring;
• The pulp is thin, lilac-violet in color.

Mushrooms can be used to prepare both first and second mushroom dishes.

Color-changing mushrooms

Mushrooms that acquire a purple color are few in number, but are worth mentioning. You should not be surprised if, after cooking, the fruiting bodies of mushrooms such as goat mushrooms turn purple. The pulp of these mushrooms, when exposed to heat treatment, becomes a very unusual, interesting cherry-purple color.

How to pickle purple rows (video)

In addition, the fruiting bodies of boletus, as well as some varieties of russula, turn blue-violet during the cooking process, which is due to the presence of the enzyme tyrosinase in the pulp.

Row purple ( lat. Lepista nuda) - a mushroom from the genus Lepista of the Rowadovaceae family. According to the latest data, he belongs to the Govorushka genus.

Other names:

• Lepista naked
• Lepista violet
• Cyanosis
• Titmouse

Hat:

the cap is 6-15 cm in diameter. It is initially violet, then fades to lavender with a hint of brown, and is sometimes watery. The hat has a flat, slightly convex shape. Dense, fleshy with uneven edges. The lamellar hymenaphorus also changes its bright purple color to grayish with a lilac tint over time.

Records:

wide, thin, often located. At first bright purple, with age - pale purple.

Spore powder:

pinkish.

Leg:

height of the leg is 4-8 cm, thickness 1.5-2.5 cm. The leg is even, fibrous, smooth, thickening towards the base. Pale lilac color.

Pulp:

fleshy, elastic, dense, purple in color with a light fruity aroma.

Edibility:

purple row is an edible tasty mushroom. Before cooking, the mushrooms need to be boiled for 10-15 minutes. The decoction is not used. Then they can be salted, fried, marinated, and so on. Dried rows are ready for consumption after three months.

Spreading:

Violet row is common, mostly in groups. It mainly grows in the north of the forest zone in mixed and coniferous forests. Less common in clearings and forest edges, among nettle thickets and near piles of brushwood. Often together with a smoky talker. Fruits from early September until November frosts. Occasionally forms “witch circles”.

Similarity:

The purple cobweb is similar in color to the row - it is also a conditionally edible mushroom. The only difference between the mushroom is the specific veil of cobwebs enveloping the plates, which gave it its name. The cobweb also has an unpleasant musty smell of mold.

Taxonomy:

• Division: Basidiomycota (Basidiomycetes)
• Subdivision: Agaricomycotina (Agaricomycetes)
• Class: Agaricomycetes (Agaricomycetes)
• Subclass: Agaricomycetidae (Agaricomycetes)
• Order: Agaricales (Agaric or Lamellar)
• Family: Tricholomataceae
• Genus: Lepista (Lepista)
• View: Lepista nuda (Purple row)

Other names for the mushroom:

Other names:

• Row purple

• Lepista naked

• Lepista violet

• Cyanosis

• Titmouse

Description

Hat: the cap is 6-15 cm in diameter. It is initially violet, then fades to lavender with a hint of brown, and is sometimes watery. The hat has a flat, slightly convex shape. Dense, fleshy with uneven edges. The lamellar hymenaphorus also changes its bright purple color to grayish with a lilac tint over time.

Records: wide, thin, often located. At first bright purple, with age - pale purple.

Spore powder: pinkish.

Leg: height of the leg is 4-8 cm, thickness 1.5-2.5 cm. The leg is even, fibrous, smooth, thickening towards the base. Pale lilac color.

Pulp: fleshy, elastic, dense, purple in color with a light fruity aroma.

Edibility

purple row is an edible tasty mushroom. Before cooking, the mushrooms need to be boiled for 10-15 minutes. The decoction is not used. Then they can be salted, fried, marinated, and so on. Dried rows are ready for consumption after three months.

Spreading

Violet row is common, mostly in groups. It mainly grows in the north of the forest zone in mixed and coniferous forests. Less common in clearings and forest edges, among nettle thickets and near piles of brushwood. Often together with . Fruits from early September until November frosts. Occasionally forms.

Similarity

It is similar in color to the row - also a conditionally edible mushroom. The only difference between the mushroom is the specific veil of cobwebs enveloping the plates, which gave it its name. The cobweb also has an unpleasant musty smell of mold.