Mushroom Violet

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

The Violet Mushroom / Lepista nuda / is a basidia edible fungus of the genus Clitocybe and family Autumn fungi / Tricholomataceae /. It is distributed in North America and Europe. In Russia it is popularly known as ryadovka violet. In English-speaking countries it is called wood blewit, in France it is known as pied bleu, and in Germany it is called violette rötelritterling. It is popular in our country with the names ordinary violet, blueberry and blueberry.

Violet is a fungus that cannot go unnoticed. First of all, she impresses with her purple fleshy hat, which initially has the shape of a bell, and later becomes flat. Its diameter reaches fifteen centimeters. The stump of the mushroom is also painted in a distinctive color.

It can be purple or bluish, and in its upper part the paint fades. It has a cylindrical shape and is not more than 10 centimeters high. The lamellae of Lepista nuda are also violet. They are easily separated from the flesh. Spore pollen is pink. The meat of violet sponge has a purple tinge. It is soft and thick. It is characterized by a pleasant unobtrusive odor.

Collect purple violet

It is true that violet has very distinct features, but it is not the only forest mushroom in which such a coloration is observed. Therefore, when you intend to collect Lepista nuda, you must be sure of your knowledge or have an experienced mushroom picker by your side.

Otherwise, the best season for picking violets is autumn. The largest amount of these interesting mushrooms can be harvested in September and October. Of course, it is possible to come across Lepista nuda in spring and summer. In general, this species is widespread. In Bulgaria it grows in both deciduous and coniferous forests. The fungi can be seen singly or in groups surrounded by old noise.

When you are looking for violet sponge, be careful not to confuse it with a few other mushrooms. The first among them is the so-called meadow violet / Lepista personata /, which is also suitable for consumption. It can be seen in meadows without trees around it.

It differs from the violet in that its cap and flesh are whitish. Another potential violet counterpart is Lepista sordida, known as the dark violet. The two species differ mostly from experienced fungi, as they look almost identical. However, the gloomy violet has a thinner fleshy hat and stump and is characterized by more modest sizes.

Lepista glaucocana is a species that also deceives. Here, however, we have a lighter coloration of the hood and stump than the violet. In addition, this species has an unpleasant odor. Violet has similar features to many other species, including Cortinarius alboviolaceus, Cortinarius camphoratus, Cortinarius caerulescens, and Cortinarius hercynicus.

Cooking violet sponge

The Violet Mushroom attracts with a characteristic mushroom aroma and pleasant taste. It is recommended to be consumed only after prolonged heat treatment. It is suitable for use in the preparation of soups, stews, stews, breaded and fried dishes. It is successfully used in omelets and meat dishes.

You can combine the mushrooms with pasta or just with some sauce, and in both cases their taste will be equally good. Mushroom Violet is preserved by sterilization. Drying this type of sponge is not recommended. Some chefs avoid mixing Lepista nuda with other species so as not to lose its specific pleasant aroma.

In any case, when cooking mushrooms, they should be well cleaned and washed, and rinsing should be done with cold water. This type of mushroom requires pre-heat treatment, so after cleaning it is good to let them cook for about fifteen minutes, and then move on to the actual cooking.

We offer you a recipe for violet sponge in oil, which is very easy to perform.

Necessary products: 700 g violet mushrooms, 2 onions, 100 g butter, 1 tablespoon sour cream, 1 sprig parsley, black pepper, nutmeg, salt

Method of preparation: Wash and clean the mushrooms thoroughly. Let them boil for 10-15 minutes in salted water. Meanwhile, chop the onion and fry it in butter. Remove the mushrooms from the water, drain them and add them to the onion. When the products are soft enough, add the cream and stir. Season with spices and remove the dish from the heat. When serving, sprinkle with finely chopped parsley.

Benefits of purple sponge

The intake of sponge Violet has a good effect not only on our taste buds, but also on our whole body. The mushroom is a valuable source of copper, zinc, manganese, which are important for the health and well-being of our body. It is also rich in thiamine and riboflavin. In addition, violet is known for its antibacterial properties.

Harm from violet sponge

If sponge Violet is well cooked, its consumption should not be a cause of discomfort. However, if taken raw, it can cause stomach, upset, pain or diarrhea in the consumer.