Lattice mushroom (goat): edible or not, cooking

Many mushroom pickers fell in love with representatives of the bolet family: boletus, boletus, porcini mushrooms and boletus. The latter is very similar to the goat mushroom, which is often mistaken for inedible. And in vain - delicious dishes are obtained from it, in the forests it often comes across and it is impossible to confuse it with a poisonous double. And it grows in large families, so you can collect a full basket in one place.

Collection features

Goats cannot boast of particular popularity among mushroom pickers, but if there are no other edible fungi nearby, they are also put in a basket so as not to return from the forest empty-handed. The kids are considered the most real record holders for the presence of worms and parasites. It also happens that from a whole group it is impossible to find a single clean one.

When cutting the leg of the fungus, the cut must be carefully inspected. In the event that there are no signs of worminess in the leg, then pests may be present in the pulp of the cap. If in doubt, the mushroom hat should also be trimmed to ensure it is clean and usable. It is undesirable to take old goats home, because they can easily deteriorate in just a few hours.

How to store pickled mushrooms

Ready-made pickled mushrooms can be stored in a cool, well-ventilated room with an air temperature in the aisles of +8 ° C. The minimum time from the moment of harvesting to consumption is 25 days, since before their taste will not be so rich (the marinade needs time to soak the goats well).

If you notice mold in the jars with the blank, you will have to open them, rinse the contents with boiling water in a colander and, having made a new marinade (you can use the previous recipe), digest the mushrooms in it. Re-harvesting is carried out using already other clean and steamed jars, in which the old mushrooms are laid out. Filled containers should be filled with marinade again and tightly closed with lids.

As you can see, there are many ways to use goat mushrooms, but how exactly to prepare them and what ingredients are better to use at the same time - everyone can decide on their own, based on personal preferences.

Features of primary processing

Before cooking the goat mushroom, it must be properly processed. In rare cases, mushrooms become heavily contaminated because they have dry caps. First, you need to soak them in clean water for five to ten minutes. If the kids are clean, then you can just wash them a little.

Then you should eliminate all places where traces of parasites are found. It is recommended to cut the hats into pieces before use. Boil mushrooms for fifteen to twenty minutes. After this procedure, the product is ready for further cooking.

Cooking options here are similar to the preparation of other mushrooms belonging to the butterdish family. Accordingly, they can be salted, pickled, fried or boiled. For salting and pickling, it is recommended to take exclusively young fungi, since they have strong and dense caps.

Harm, benefits and nutritional properties

It has already been said above that goats are considered products of the third group in terms of nutritional value, however, their composition is saturated with many substances:

• amino acids;
• healthy sugars;
• alimentary fiber;
• protein;
• vitamins PP, D and group B;
• carotene;
• phosphorus, etc.

The goat mushroom is characterized by excellent antibacterial properties, which have the following effect on the human body:

• immunomodulatory;
• antioxidant;
• tonic;
• diuretic;
• wound healing;
• improvement of the digestive tract.

However, the grate has some contraindications. You should limit their use for digestive disorders. It is also forbidden to use overgrown and old fruits, as they can easily lead to poisoning.

Also, they cannot be consumed by children under the age of three.

It is better for mushroom pickers on a "quiet hunt" not to give up the kids, because these are very nutritious and useful mushrooms that are easy to find.

Answers to common questions

Despite the prevalence of goats, not all mushroom pickers know about them. Several controversial points confuse beginners and amateurs, causing difficulties in collection and processing. Here are some common questions:

Do not dismiss inconspicuous cute mushrooms. They can be valuable helpers in the difficult task of supporting the immune system, provide the body with useful trace elements and essential amino acids. There are almost no poisonous counterparts for kids, they are easy to find and cook. The absence of a peculiar aftertaste will allow you to successfully combine such mushrooms with a variety of ingredients.

Edible kids mushrooms: photo and description

There are far more edible lower plants in different forests than many might imagine. Goat mushrooms, photos and descriptions of which can be found in specialized literature, belong to the unfamiliar typical representatives of the living world. This tubular representative of the third category belongs to the family of ballet and the genus of oil cans. The value and value of the mushroom will help to assess the general characteristics of the product.

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This tubular representative of the third category belongs to the family of ballet and the genus of oil cans.

Description and useful properties of the mushroom

Many lovers of quiet hunting believe that the lower plant of goats is a type of boletus. They have many similarities. In addition, the kids are similar to the flywheels. In different regions of our country I name this representative of the forest in my own way. Goat, sieve, ivanchik, dry oiler, cow and a number of other names belong to one product.

The goat mushroom tastes like a butter dish, while real gourmets are able to feel the difference between them. The kid is smaller than the flywheel or grease nipple. The cap of the described plant grows no more than 9 cm in diameter, its upper surface is dry. During the rainy season, the upper body of the fungus becomes slippery; at the moment, the goat is more difficult to distinguish from the boletus. The cow's leg is tall, reaching 10-11 cm. It is cylindrical, at the cap it has some narrowing.

How to distinguish a goat mushroom (video)

The kids do not have a "skirt", like the boletus, they are light yellow, brown and even brown. The leg and cap are of the same color. An important difference between the representative of the third category, the sieve, from boletus and flyworms, is the change in the shape of the cap as the mushroom matures. Little kids have a neat, pillow-like upper part. In an adult plant, it deforms, cracks. The photo confirms this fact.

The kids do not have a "skirt", like the boletus, they are light yellow, brown and even brown

The reverse side of the upper body of the fungus is spongy, pores of irregular shape, angular. You can find the lower plants of the ballet family in humid coniferous forests. They can settle near swamps or along roads.

If in terms of valuable and taste qualities the kids are inferior to boletus, then they are equal with the flywheels.Dishes from these plants are often neutral, without a pronounced taste. The component composition of the product is slightly higher than the taste. The forest product contains valuable amino acids such as the polysaccharide glycogen, tryptophan and lecithin. Experts have found carotene and phosphates useful for the human body in the forest product, the kids contain vitamins of group B, PP and D.

Traditional healers assure that the sieve has healing properties; among the components that make up the multifaceted composition of the product, there is a strong antimicrobial substance - nebularin.

What poisonous counterparts can be confused with and how to distinguish from false

A tasty and healthy dry oil can has two "doubles", the use of which can be chained to a hospital bed for a long time. They are not subspecies of scum, but they are very similar in appearance.

Pepper oil can

Pepper oil can be confused with scrubber. These two mushrooms are very similar in appearance, so inedible specimens end up in baskets along with the goats.

Pepper mushroom

You can distinguish a mushroom dangerous for humans by the color of the pores: they have a more saturated color, and therefore the lower part of the cap practically merges with the main color. You can also understand that instead of an edible mushroom, a pepper oil can was caught, you can taste it, which is manifested by bitterness.

Gall mushroom or bitterness

Mushroom pickers often confuse edible goats with poisonous bittersweet. These two mushrooms have external similarities, such as:

• color;
• the size;
• cap shape.

The differences are especially well seen in young fruits. In addition, to suggest that an edible kid, and not a poisonous mushroom, is in front of a lover of "quiet hunting", the habitat and relative accuracy can be.

Gall mushroom (gorchak)

Gorchak and goat have a number of characteristic differences, by carefully studying which, you can avoid mistakes:

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1. So, in a bitter pot, the leg at the base always has a shade of a hat, and the flesh at the break always has a sandy tint.
2. The leg of the kids is colored to match the cap along the entire length, and when cut, the flesh has a peach or pinkish color.
3. You can find out that the mushroom is inedible by cutting the leg. In young goats, the place where the knife touches is painted in a lilac shade under the influence of air. In the bitter pot, the place of the cut remains light.
4. It is possible to understand that the gall fungus "asks" for the basket by the color of the tubular layer. If you press on the inner surface of the bitter pot, then the place of impact will quickly acquire a brown color. The pineapple hat does not react to touch.

Features of the mushroom

In addition to the second name, the goat mushroom has one more - the flywheel. It is widespread and has several distinctive characteristics.

Appearance and growing conditions

The goat's hat has a convex, less often flat hat, the diameter of which reaches 3.5-11.5 cm. Its surface is smooth, but sometimes it can be sticky, it depends on the conditions in which the flywheel grows.

The hat can have many colors, but the most common are:

• reddish brown;
• reddish ocher;
• light yellow with the presence of a brown tint;
• yellow-brown;
• reddish brown.

The pulp has a very dense, elastic structure. If the mushroom is overripe, then it is immediately visible: the pulp becomes rubbery. The peduncle is light yellow in color or slightly paler. The flesh itself is brown, reddish or brown in color. The main distinguishing feature of the goat is that the flesh on the cut is prone to reddening.

The diameter of the cylindrical leg is about 20 mm, it is slightly curved and narrowed downwards. The surface is smooth. Sometimes overgrown mushrooms begin to crack or deform, and all this happens due to the dense consistency of the pulp.

Most often, the edible flyworm can be found in damp coniferous forests or in swampy areas. On rare occasions, the mushroom can be found along the roads. At the same time, it has become widespread in all regions of Russia, including growing in Siberia.

Kids grow in groups, but you can also find single specimens. In the middle of summer, the peak of fruiting begins, and if weather conditions permit, then they can be harvested until the end of September or the beginning of October.

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You can often find wormy mushrooms, so it is best to collect not very young and not old specimens. They absorb radioactive substances well, so they should not be collected near industrial plants.

Advantages and disadvantages

In the group of edible mushrooms, the goat belongs to the third category and is very slightly inferior in taste to boletus. Only real mushroom pickers and connoisseurs of these mushrooms are able to appreciate their taste and not be confused with butter.

It is worth noting that all mushrooms from the Maslenkov family contain resinous substances that perfectly cope with headaches. The pulp contains a large amount of vitamins and amino acids. The edible parts of the kid are rich in glycogen, tryptophan and lecithin, as well as carotene, phosphates and vitamins of the PP, B and D groups.

If you cook the goat correctly, then the fats that are present in its composition will be completely absorbed, and the digestibility of amino acids will be three quarters of the volume. In addition, the flywheel is rich in phosphorus and has antimicrobial action. And the main advantage is that there are no false dangerous mushrooms, and the twins have very pronounced differences, so it is simply impossible to get poisoned by a goat.

As you can see, it has many advantages, but there are practically no shortcomings, the only drawback is that there are many wormy specimens. But how to cook goat mushrooms, you need to find out in advance.

Useful qualities

Although the sieve mushroom is not considered a delicacy and belongs to the third category, it contains a number of substances useful for the human body:

• vitamins of groups D, PP and B;
• amino acids histidine, tryptophan, arginine and methionine;
• phosphates;
• carotene.

It should be noted that the mushroom the kid also has a therapeutic effect: it contains nebularin, which has a pronounced antimicrobial effect.

Powdered dried mushroom legs and caps serve as a healing powder for wounds, and infusions are prepared from them for rinsing the throat and mouth when an infection enters them.

Cooking kids

A mushroom lover should definitely try the mushroom goat. Few know how to cook it, but it's not difficult at all. The taste and aroma are not expressed, therefore, it is most often prepared together with other mushrooms. Before cooking, you should know that it changes the color of the pulp to mauve.

Kozlyak is a universal representative of its kind. You can cook it as you like: first, second courses, drying, salting and pickling for the winter, you can do it all with a flywheel.

Cooking secrets:

When cooking, mushrooms change their color and inexperienced mushroom pickers can be frightened by this, but do not worry, because this is normal and you can eat them.

Pickling recipe

Before marinating, they need to be prepared: cut off the legs, and carefully clean the caps from the film. Salt the water, add a little vinegar, and when it boils, add mushrooms. Then add spices, seasonings and salt again to taste. The goat needs to be cooked for 40 minutes and only then laid out in the jars and closed.

Popular recipe for pickling kids:

• mushrooms - 1 kg;
• garlic - 2 cloves;
• laurel leaf;
• sugar - 2 tsp;
• salt - 3 tsp;
• pepper - several pieces;
• cloves - 3 pcs.;
• dried dill;
• vinegar 9% - 3 tbsp. l.

Boil the kids separately for about 20 minutes... In another saucepan, mix all the other ingredients except the vinegar, boil, add the kids and cook for 5 minutes. Turn off the fire, add vinegar and transfer to the jars with the marinade.

Salting, frying and drying

The mushrooms must be cleaned of debris and the worms removed, then boiled in salted water for 20 minutes, the fire should be low. Drain the first water and rinse all the mushrooms, then put in a colander and wait until all the water is drained.

Salting ratio: 60 grams of salt per 1 kg of kids. They should be placed in a large container and covered with a wooden circle on top. Horseradish and garlic can be added for flavor. The kids will be salted for a week, and then they can be safely eaten.

Before frying the kids, they need to be cooked for 20 minutes.... At this time, you need to fry the onion until golden brown, salt, add spices and a small handful of flour. Before putting the mushrooms, add sour cream to the pan. Fry all together for another 30 minutes and garnish with herbs on top. Fried kids can be served with any side dish.

Mushroom pickers love to dry the flywheel. For this, the mushrooms are well cleaned, washed and dried thoroughly. Then the product should be cut into pieces and hung on a string (preferably in the sun). Dried they are used in almost all mushroom dishes, but they are also added to gravies and sauces. Soups are also tasty.

Recipes and cooking features

You can cook goats in various ways and for every taste:

1. The kids are boiled for 15 minutes in salted water. This cooking step is used in many recipes as an intermediate step to create a unique dish. Before any heat treatment, the fruits are washed and thoroughly cleaned of debris.

Dried mushrooms

• For salting, the kids after half an hour of cooking are washed again in water, allowed to drain in a colander. Then they transfer it to another container, add two tablespoons of salt (per kilogram of raw mushroom) and garlic, place it under the load and wait three days. After that, you can roll it up in jars and in a week they will be completely ready.
• Marinating follows a similar principle. Diced boiled goats are re-boiled for five minutes in a marinade of salt, sugar, pepper, cloves, garlic and bay leaf to taste. Later, vinegar is added and rolled up for storage. The recipe is designed for 1 kg of fruit, 2-3 tablespoons of spices and acetic acid, herbal ingredients are used in pinches or individually.


Pickled goats

• In addition, the lattice grills have proved to be excellent when fried with onions. For such a dish, it is enough to boil them as usual, fry the onions and stew everything together in a pan for ten minutes.
• Some mushroom pickers freeze the goats, but they must be consumed within six months.

Edibility

The goatling mushroom belongs to the Bolet family, the genus Boletus. It is also called a goat, a sieve, a swamp, a cow, a dry butterdish, an ivan. The goat is edible and occupies the fourth nutritional value category..

The mushrooms contain phosphorus, magnesium, zinc, amino acids, sugars, dietary fiber, lecithin, phosphatides. Of the vitamins in the lattice, B1, B2, D, PP are present. The protein contained in mushrooms is absorbed by the body by 70%, and fats by 95%.

What does it look like

If you are planning a mushroom hunting trip, it might not hurt to learn more about what a kid looks like.

It is not difficult to distinguish a sieve. It has a small flat cap, 3-9 cm in diameter, with a tubercle in the middle. Closer to the edges, its surface becomes thinner. It is dry and smooth and becomes slimy and slippery when it rains.

The color of the cap can be light yellow, brown, sometimes brown, depending on the growing conditions.

In young mushrooms, the caps are neat, even, and in old goats they lose their shape and roundness, becoming deformed and cracked.

The flesh of the kids has a dense and elastic texture. It is light yellow in color, with a pleasant mushroom aroma.

This part of the fruiting body has a height of 3 to 10 cm, and a thickness of about 2 cm. The stem is cylindrical, becoming narrower closer to the cap. She does not have a skirt, but her upper skin may come off. The color of the leg is the same as that of the cap - it is pale yellow, light brown, brown.

Tubular layer

On the back of the cap there is an adherent tubular layer. The tubes descend slightly along the stem. Their color depends on the age of the mushroom: the older it is, the darker the tubes.

In young kids, they are light yellow, and in adults, they are brown. The outer pores of the tubules are large and angular, while the inner pores are small and thin.

Spore powder

Spore powder in kids is light brown or olive brown.

Goat mushrooms: collection (video)

The relatively high leg has a diameter of no more than 20 mm. It is of a solid type, cylindrical in shape, often curved or tapering downward. The consistency of the leg is dense. The surface is smooth, without shine. A distinctive feature is the possibility of deformation and cracking of the cap in overgrown specimens. The hymenophore on the inner side of the cap is of a tubular type, similar in appearance to a sponge, represented by an abundance of yellowish or olive tubules with angular and irregular pores.

Where and when to collect

Kids grow in pine forests, less often in mixed ones, under pine trees, on sandy soil. They can also grow in wetlands, in a humid environment, in fields and meadows. They prefer regions with a temperate climate.

Mushrooms are found both singly and in large groups. The maturation period of kids is from June to November. A good crop can be harvested after a heavy rain.

Growing methods

Trees are found in coniferous forests, in swampy areas with well-moistened soil. It is not grown on an industrial scale, since the variety is not very popular even among mushroom pickers, however, those who like to experiment can try to grow a mushroom on their own in their personal plot.

To do this, you need to create conditions that are as close to natural as possible. There should be 4-5 pine trees on the plot. The ideal location is an area with a high level of groundwater. Prepare the place. Stock up on mushroom mycelium and spread it over the area. Make sure to maintain constant soil moisture after relocation of myceliums.

You will not be able to collect a particularly large harvest, but you will be able to enjoy your own mushroom production. In such a territory, you can plant plants that tolerate high humidity well: cloudberries, viburnum.

Eating

The kids are perfect for one-time cooking, and for harvesting for the winter. They can be boiled, fried, marinated, and dried. Salads are prepared from them, added to soups.

Thanks to their dry caps, the mushrooms are almost always clean.

But before cooking, you still need to sort out them well, clean them and remove the wormy places. To remove the debris, just soak them in water for a few minutes, rinse and you can start cooking.

How and how much to cook

To boil the kids, cut them into three or four pieces and put them in a saucepan.

Then you need to fill the mushrooms with water and boil for 20-30 minutes. Then they are ready to eat.

How to pickle

To pickle kids, you will need:

• fresh mushrooms - 1 kg;
• salt - 3 tsp;
• sugar - 2 tsp;
• garlic - 2 cloves;
• cloves - 3 pcs.;
• black pepper - a few peas;
• Bay leaf;
• dry dill;
• vinegar 9% - 3 tbsp. l.

Mushrooms must be sorted out, washed, cleaned. It is recommended to cut large specimens into pieces. Then they are boiled for a quarter of an hour and washed again.
To prepare the marinade, you must mix salt, sugar, cloves, garlic, pepper, bay leaf, dill in clean water.

Then you need to add mushrooms there, boil and boil for another 5 minutes.

After that, the pan is removed from the heat, vinegar is added to it, the kids and the marinade are transferred to sterilized jars and covered with lids.