It was hard to find the bluelegs because they hide in the grass. But we did collect a good number of large, juicy mushrooms. This is the size of the bucket we managed to collect:
I immediately discard very old mushrooms, because the structure of the pulp is very loose.
We love mushrooms in any form, so we freeze, preserve, and dry them for the winter. By the way, here's a little about the proper freezing and drying process. Here It's written in great detail, and most importantly, accurately. And the blueleg mushroom itself is described in detail. here. The recipes on this page are also interesting. I've tested them myself, and they're delicious.
Today I want to share my recipe for stewed bluelegs in a mixed sauce:
- First, I soaked the mushrooms in a large bucket for about 30 minutes.
- After I rinsed it thoroughly, I let the water drain.
- I left the small mushrooms as is, but cut the large ones into 4 pieces and the medium ones into 2 halves.
- Then I put it in a saucepan, filled it with water and made sure to add an onion (for control and peace of mind).
- I drained the mushrooms again in a colander to let them drain as much as possible. I poured oil into the pan, added the mushrooms, and lightly sautéed them. I sautéed the chopped onion separately (then added it to the mushrooms). I seasoned with salt and pepper.
- I sautéed it with the onion, then added sour cream mixed with equal parts mayonnaise (I always make my own, so I have no problems with the sauce at all; it has a nice, smooth texture). I added a bay leaf, black peppercorns, and plenty of chopped parsley. Simmered for about 10 minutes, no more. It's delicious!
I always collect a lot of mushrooms, so I carefully studied all the storage methods and chose the most optimal ones for myself. There are article, which describes a lot of tricks. If you're interested, be sure to check it out! I hope you'll also cook mushrooms (it doesn't matter which ones, they all turn out super-tender and delicious in this sauce).
You can add garlic and other spices if desired, but we prefer the most natural mushroom flavor possible.
PS: If the mushrooms are large, I cut them into strips, it turns out original))).