How to cook baby goat mushrooms: ways to prepare them for the winter, delicious recipes

Preparing mushrooms for cooking

Before you cook baby goat mushrooms, they need to be properly prepared. The first thing to do is to carefully sort through the mushrooms and sort out all spoiled specimens. After this, you can begin further preparation:

clean the mushrooms from plant debris and soil particles;
rinse the grates under running water;
cover with cool water and leave to soak for an hour.

Next, boil the mushrooms. If the kid turns purple during cooking, don’t be alarmed. Reshetniki are edible mushrooms, and the purple hue of the flesh is the result of exposure to high temperature and the breakdown of the chemicals that make up its composition. Therefore, the fact that after cooking the kids turn purple is the norm for this type of mushroom.

Cooking grates lasts no more than half an hour

Similar species

Pepper mushroom.

The great positive property of goat is that it is almost impossible to confuse it with any poisonous mushroom. The only mushroom that resembles a trellis is Pepper .

Some researchers, however, believe that pepper mushroom can be classified as poisonous, but most define it as simply inedible. That is, it is bitter, creates a taste of bile, but does not accumulate many toxins in the body. Some culinary schools even recommend using it as a seasoning.

However, these mushrooms have noticeable differences:

Bitter or gall mushroom.

The color of the flesh of goat is often pink, while that of pepper is yellow;
the tubular layer of pepper is brown, that of goat is lighter;
The color of the pepper stalk is only yellow, without a brown tint.

Some researchers also identify the mustard mushroom, which is also similar to the “goat mushroom”, but the taste is very bitter and unpleasant.

Marinated kids

You can prepare goat mushroom in different ways. Housewives often pickle it for the winter, as it retains its taste and aromatic qualities well. The recipe for marinating grate is very simple and will not take much time for a novice housewife.

Ingredients:

kids – 2 kg;
salt – 3 tbsp. l.;
granulated sugar – 3-4 tsp;
garlic cloves – 3-4 pcs.;
black peppercorns – 8-10 pcs.;
table vinegar 9% – 6 tbsp. l.;
bay leaves – 4-5 pcs.;
dried dill – 2-3 tbsp. l.;
water – 1 l.

Rinse the baby goat mushrooms under running water and pour into a saucepan with water and boil for 15-20 minutes over low heat. Rinse the screens again and leave them in a colander to drain excess liquid. After this, you can start preparing the marinade. Mix water with salt, sugar and spices and bring to a boil, after which the marinade should be cooked for another 10-12 minutes.

2-3 minutes before the end of cooking, add vinegar and bay leaves to the liquid. Pour the boiled goats into pre-sterilized jars, pour boiling marinade over them, after removing the bay leaves from it. Immediately seal the jars with sterilized lids and turn them upside down.

Cover the jars with a warm blanket or terry towel and leave until completely cool.

Interesting to know

It is very important to combine foods correctly, then the diet will not only be tasty, but also healthy. Recommendations:

You need to fry it with onions and potatoes.
Bay leaves, cloves, black and allspice are added to the marinade.
For stewing, you need to take carrots, turnips, thyme and various herbs.
Goat goes well with rice, chicken and duck, turkey and even venison. A great combination with eggs.

Goat mushrooms have only 20 calories, so they occupy a leading place in dietary dishes. They provide satiety quickly enough. It’s easy to lose weight with them, as they suppress hunger quite quickly.

Ideal combination: boiled goat with buckwheat or pearl barley porridge, stewed white cabbage, red rice, and of course, fresh vegetables. In addition to the usual onions, cloves and black pepper, the taste of mushrooms is complemented by cinnamon and rosemary.

Mushroom powder is also actively used in diets. It does not add calories, but increases the satiety of the dish. Plus it gives a delicious aroma.

The main “amazing” thing about kids is that when cooked, they acquire a purple hue. But it's not all surprises. You can make wonderful jam from these mushrooms. To prepare it you will need:

Baby goat mushrooms – kilogram (boiled).
Juice from squeezed fruits, always sour (cherry, orange, sour apple, etc.) - 500-700 milliliters.
Lemon or orange zest – up to 10 grams.
Granulated sugar – kilogram.

It is recommended to choose small mushrooms.
The goats are boiled.
In a separate container, prepare syrup from freshly squeezed juice and granulated sugar.
Boil the zest, cut into small strips or cubes, for about 5 minutes. The water is drained as it will be bitter.
Syrup and zest are added to boiled mushrooms. All this is brought to a boil.
Leave to proof for 6-8 hours.
Then repeat proofing and boiling 3-4 more times.
Each boiling time should last about 7 minutes.
After the jam has been boiled for the last time, it is poured into jars and rolled up.
The jars are placed upside down (like the lid), wrapped well so that they cool down as slowly as possible.

The appearance of such mushrooms resembles candied fruits.

Salted kids

It is best to salt young grates with elastic, dense caps and legs. The taste of salted mushrooms becomes more interesting and original. To do this, you can use garlic cloves, horseradish root, dill, parsley, and tarragon.

Ingredients:

mushrooms – 3 kg;
table salt – 200 g;
garlic cloves – 5-7 pcs.;
horseradish leaves – 4-6 pcs.;
dried tarragon – 15 pcs.;
fresh dill – 100 g.

Carefully sort through the harvested crops

Before preparing the goats, rinse them several times under running water, removing any remaining plant debris and soil particles. Pour cool water over the mushrooms and leave for 8-10 hours (preferably overnight), then rinse again and place in a colander to drain. Place the goats in a saucepan, bring to a boil, add salt and boil for half an hour.

Note: While the mushrooms are cooking, prepare a container for pickling - for this purpose you can use a large enamel pan or a wooden barrel. Scald it with boiling water.

Remove the goats from the boiling water and place them in a pickling container. Mushrooms need to be laid in several layers, sprinkling each with a mixture of salt and spices. Separately, chop the garlic cloves and sprinkle them over the pickles. Finely chop the fresh dill and sprinkle it over the salted goats. Cover the container with a lid and press down on top with a weight.

Leave the mushrooms for pickling for 3-4 days. After the specified time, remove the weight and cover the container with a clean lid. Transfer the pan or barrel to a cellar or other cool place for further storage. The first tasting of mushroom pickling can be done after 8-10 days.

Sprinkle all layers with salt

False doubles

The goat's main similar and inedible counterpart is the pepper mushroom, or Pepper Butterfly (Chalciporus piperatus).

Pepper mushroom

Pay attention to their differences in the photo. The diameter of its cap is 2–7 cm; it is rounded-convex in a young specimen, becoming flat or prostrate with age. The surface is smooth, slightly sticky, and shines in dry weather.

The color of the cap is light brown, dark orange, orange-red. The skin does not come off easily. The flesh of the pepper butterfly is loose and yellowish in color. It is yellow at the stem, turns red when cut, and has a characteristic spicy peppery taste.

The stem is cylindrical, curved, tapering downward, solid, dense, brittle, the color matches the cap. Pepper butterfly grows in coniferous forests. Its distribution range includes the northern temperate zone of Europe, the European part of Russia, as well as the North Caucasus, the Urals, Siberia, and the Far East. Grows singly or in small groups.

Pepper butter is a small, inedible mushroom that is sometimes used as a spicy seasoning instead of pepper. This is what gave it its name.

Drying mushrooms

Goat mushrooms, dried for the winter, can be used to prepare soups, casseroles, vegetable stews and other first and second courses. This preparation is well stored throughout the winter, does not spoil, and retains the taste and beneficial properties of the grates. You can make the preparation both outdoors and in the oven.

Tree mushroom salad recipes

How to dry grates:

Clean the collected mushrooms from plant debris and soil particles;
rinse the kids under running water and dry;
cut the mushrooms into thin slices;
pour the grates in a thin layer onto a tray or baking sheet;
place the tray with mushrooms in the fresh air - but not in direct sunlight, but in the shade, under a canopy;
Turn the grates over from time to time to ensure even drying;
Pass the dried kids through a thread and hang them in a well-ventilated area for 3-4 days.

To quickly dry goats, you can use the oven. Cut the mushrooms into thin slices and place them in a thin, even layer on a baking sheet lined with baking parchment. The oven temperature should not exceed +60°C. Place the pan in the oven for 15 minutes, remembering to stir the mushrooms regularly to dry evenly. Keep the oven door ajar.

Important! Leave the finished grates to cool completely on a baking sheet, then pour into a canvas, fabric bag or paper bag and store in a dark, dry place.

Store dryer in fabric bags

Storage rules

After salting, you need to keep the jars with their lids turned down for several days. Store pickled mushrooms in a cool, dark place. Preservation is ready for use 25-30 days after preparation.

Opened jars are kept in the refrigerator for no more than 7 days. When serving, you can optionally add herbs, garlic, and seasonings.

If mold appears in the jars, you can pour out the marinade, pour boiling water over the product, then fill them with new brine, boil and tighten again.

Roasted kids

Fried goat kids are a worthy alternative to traditional butter. For frying, you can use various recipes - combine mushrooms with potatoes, onions and other vegetables. The result is a tasty, satisfying and nutritious dish.

Ingredients:

fresh grates - 2 kg;
onions – 4 pcs.;
black peppercorns – 6-8 pcs.;
bay leaves – 4 pcs.;
sunflower oil;
salt - at your discretion.

Prepare your food. Clean the sorted goats, rinse under running water and cut large mushrooms into quarters, small ones into halves. Pour the prepared mushrooms into salted water and simmer for half an hour over low heat.

Peel the onions and cut into small cubes. Place in a frying pan with hot vegetable oil and fry until golden brown. Remove the goats from the pan and let the liquid drain completely, then add to the pan with the onions. Salt and pepper the goats and fry for 12-15 minutes, stirring regularly.

Sprinkle the finished mushrooms with chopped dill and serve with potatoes or any other side dish

Kozlyak

The goat mushroom (Suillus bovinus) is a tubular mushroom of the genus Buttercup of the Boletales family. Many consider the goat mushroom to be synonymous with the goat mushroom. But from a scientific point of view this is not correct. It belongs to the genus Suillus from the family Boletaceae, the kid is a species of the genus Xerocomus of the same family. Therefore, these are two different mushrooms, the first of which are edible, the second are conditionally edible. People often call it: mullein, willowweed, reshetnik, mosswort, bolotovik, mosshorn or mosswort.

Content:

Appetizer of kid goats with pickled onions

A spicy appetizer of reshetnik mushrooms with pickled onions is a savory addition to potatoes, other side dishes and strong alcoholic drinks. It will become an affordable replacement for traditional champignons.

Ingredients:

mushrooms - 600 g;
onions – 2-3 pcs.;
sunflower oil – 2 tsp;
apple cider vinegar – 4 tbsp. l.;
spices and salt - at your discretion.

Place the sorted and washed grates into a pan of salted water and simmer over low heat for 20-25 minutes. Place the boiled mushrooms in a colander or sieve until all the liquid is completely drained. Peel the onions and chop into thin half rings. Pour apple cider vinegar over the onion mixture, add spices and mole, and leave to marinate for 25-30 minutes.

After the specified time, drain the marinade from the onion rings and mix with boiled mushrooms. You can also pre-fry them in a frying pan until golden brown. Season the finished appetizer with sunflower oil; if desired, you can sprinkle it with chopped dill or parsley

Pickled mushrooms can be eaten within 24 hours if they have been previously boiled

Growing at home and in the country

Since cowweed is a mycorrhizal fungus and grows close to coniferous trees, therefore, it is very desirable that young pine, cedar or spruce grow on the site.

Important! Goats, like their closest relatives, cannot live without a patron tree.

Cultivation of goat kids occurs in several stages:

Soil preparation. In the selected area (preferably in partial shade), the top soil layer is removed. Since the correct growing technology requires the formation of several layers of soil, plant materials, for example, chopped wood, grass, foliage, and pine needles are placed in the first layer. For the second layer, you need to use soil collected from the areas where the kids grow, then it will have an acid-base balance that is as close as possible to the optimal one. You can take ordinary garden soil. If necessary, humus should be added to it. Baby goat mycelium is sown on the prepared soil.
Inoculation of mycelium. You can purchase it in specialized stores or prepare it yourself from old mushroom caps. To do this, you need to collect adult, overripe specimens and mix them with a substrate prepared from a mixture of pine sawdust and peat. The dried substrate is laid out to half a three-liter jar, compacted and filled with a nutrient solution (one and a half liters will be needed). It is not difficult to prepare: you need to take a teaspoon of sugar and the same amount of yeast for 1 liter of water. The solution is brought to a boil and peat is poured over it. Fill the remaining space inside the jar with dried sawdust and cover it with a tight lid.
Sowing mycelium. The entire substrate is evenly distributed in a thin layer near the trees, covered with a layer of foliage or grass, and sprinkled with garden soil on top. It is very important to constantly maintain an optimal level of moisture in the soil.
Fruiting will begin a year after planting and will continue for 15 years. In the first year, you should not count on a bountiful harvest, since the mycelium develops over 5–7 years. But in subsequent years, the harvest volume will increase significantly.

Mushrooms with potatoes in sour cream sauce

Goat mushrooms with potatoes in sour cream sauce is a delicious and nutritious dinner for the whole family. The dish is simple to prepare and does not require a lot of ingredients. Ingredients:

boiled kids – 600 g;
potatoes – 1.2 kg;
sour cream – 180 ml;
onions – 3-4 pcs.;
salt, ground black pepper.

Peel the potatoes and cut into small cubes or thin strips. Chop the onions into thin half rings and divide them into two halves. Place one part in a frying pan with boiling sunflower oil and fry until golden brown. Add the potatoes to the onion rings and fry until tender, stirring constantly.

Place the remaining onion rings in a second frying pan and fry until translucent. Add mushrooms, cut into halves or quarters, to the fried onions and simmer over low heat. When the goats are cooked, pour sour cream over them, stir, cover and simmer for another 4-5 minutes. Serve fried mushrooms along with potatoes in sour cream sauce.

Before serving, the dish can be sprinkled with finely chopped dill, parsley or green onions.

Soup

To make goat soup, you don't need to buy special ingredients. You will need regular vegetables, spices and seasonings. When serving, you can sprinkle the soup with chopped herbs and add a spoonful of sour cream.

Ingredients:

Ivanchiki – 500 g;
cabbage – 400 g;
potatoes - 3 tubers;
onion - 1 pc.;
carrots – 1 pc.;
vegetable oil – 1 tbsp. l.;
spices and salt.

How to cook goat mushroom soup:

Rinse the mushrooms thoroughly, clean them of forest debris, then pour boiling water over them and place on the stove.
As soon as the mixture boils, drain it and refill with fresh water.
Boil for 40 minutes, add salt to the water. Be sure to skim off any foam that forms!
Place the finished boiled goats in a colander and drain the water.
Peel the vegetables: cut the onion into cubes, potatoes into small pieces, grate the carrots, and chop the cabbage into checkers.
Cut the goats into small slices.
Fry the onion in vegetable oil, add mushrooms, simmer for another 3 minutes.
Add carrots and cook the same amount.
Pour water into a deep container and add potatoes.
Once the water boils, add the chopped cabbage.
After 5 minutes, add the fried mushrooms and vegetables.
The mushroom soup will take another 10 minutes to finish cooking. Season the dish with spices and add salt.

Video reviews

A selection of videos with descriptions and recipes for preparing mushrooms

Mushroom experts of the Russian Federation TV, Cellular operators, Green Planet

Useful tips

Tip #1

Dried goats can be used to prepare soups, stews, casseroles and other first and second courses. Before cooking, dried mushrooms should be poured with cool water and left for an hour - this will make them more juicy and elastic.

Tip #2

The mushroom with such an unsightly name has a rich biochemical composition. Kozlyak contains vitamins B and PP, micro- and macroelements, proteins, vegetable fiber, amino acids and Omega-3 fatty acids. Regular consumption of goat kids improves the functioning of the gastrointestinal tract, stimulates the elimination of waste and toxins and strengthens the walls of blood vessels. Kozlyak has found wide use in alternative medicine due to its ability to prevent stroke and myocardial infarction.

Tip #3

To prepare salted grates, a proportion of 70 g of table salt per 1 kg of mushrooms is used. This makes their taste pleasant and balanced.

Time and place of fruiting

The fireweed mushroom forms mycorrhiza with pine and grows singly or in large groups. For habitat it prefers acidic nutrient soils, damp places, grows in swamps or on roadsides. The lattice mushroom is widespread in the northern temperate zone of Europe, the European part of Russia, the North Caucasus, the Urals, Siberia, and the Far East.

Reference! The name “goat’s mushroom” (the mushroom is also called “cow’s mushroom”) was given to the mushroom for its place of growth - it is easy to find in meadows where cattle graze.