“Kozlyata” (goat) mushrooms: description and methods of preparation

Experienced mushroom pickers do not pay attention to goats because of their low taste. Despite the fact that the baby goat mushroom is classified in the 4th category of nutritional value, this relative of the butterdish can be eaten. Find out how to tell it apart from the pepper goat, why a baby goat might turn pink, and whether there are similar species. Here are step-by-step instructions for preparing edible goats.

Spreading

People say: “Where there is a pine tree, there is a goat.”
It is usually found in pine and spruce forests, but it also grows in swampy areas and likes acidic, moist soils. Willowweed can often be found in damp ravines. The mushroom does not grow alone; it can be found in groups, sometimes very numerous. Sometimes you can pick up a whole basket at once in one place. Usually the goat appears within 1-2 days after the rain. At this time it needs to be collected. If you are late in collecting these mushrooms, up to 90% of them will already be wormy. You can find trellis almost everywhere, but it grows especially abundantly in central Russia, Belarus and northwestern Ukraine. There it is called “goat mushroom” and is especially readily collected. The goat is found in Siberia, the Far East, and the Urals.

They begin to collect it in early July and continue until September. In some regions, if warm autumn weather sets in, it can be found before frost, almost until November.

Reshetniki form mycorrhiza with pine, therefore they grow in coniferous forests, dry pine forests, on acidic poor soils, in damp places. They love areas along roads and swampy areas. Often, goat kids grow next to the rose weed (Gomphidus roseus), which parasitizes them. Nearby you can find cloudberries and blueberries - berries that prefer damp places.

Rich harvests of goats are harvested after heavy rain. They are found singly or in small groups. The ripening period for kids is from June to November. In most regions - in August and September. The distribution area of ​​the trellis is quite wide. It grows: in Europe and on the European territory of Russia; in the North Caucasus; in Siberia; in the Far East; in the Urals.

Marinated goat mushrooms (goats): how to marinate deliciously and correctly

Serushka mushrooms (gray row): botanical description, beneficial properties and cooking recipes.
Pickled goat mushrooms are similar in taste to boletus mushrooms. They are easy to prepare and have high nutritional value. There are several simple recipes for salting goats that will not take much time and will diversify the menu.

Is it possible to pickle baby goat mushrooms?

Baby goat or goat is a little-known, unpopular, but very tasty type of mushroom. They are easy to distinguish by appearance and cannot be confused with poisonous ones, since kids do not have “doubles”.

They can be consumed boiled, dried, fried, or pickled. When raw, they are light brown in color, but after heat treatment they become red-violet.

They have a rich composition of vitamins, phosphorus, lecithin, amino acids.

How to pickle goat mushrooms

Baby goats grow in forests and wetlands next to berries - blueberries, blueberries, cloudberries. For pickling, you should choose large fruits with caps of at least 3 cm in diameter. The stem and top have a beige tint, and the back of the hat is greenish.

The collected mushrooms need to be sorted, cleaned of dirt, rinsed in cold water, and soaked for 15 minutes. Then boil in boiling water for 20 minutes and dry.

The secret of delicious pickling lies in the composition of the marinade. To prepare it, you will need several components:

• salt, sugar;
• vinegar;
• black peppercorns;
• garlic;
• dill;
• Bay leaf.

The dish will become more piquant if you add onions, paprika, and chili peppers.

Advice! It is better to replace 9% table vinegar with apple cider vinegar: this will reduce the loss of beneficial trace elements of the product.

Goat mushrooms marinated according to a classic recipe

This pickling option will suit any table. The finished product can be consumed on its own or mixed with additional ingredients. Served as a snack.

For cooking you will need the following products:

• raw kids – 1 kg;
• salt – 3 tsp;
• filtered water – 0.5 l;
• garlic - up to three cloves;
• sugar – 1-2 tsp;
• dried dill;
• bay leaf – 2 pcs.;
• 9% table vinegar – 3 tbsp;
• black peppercorns – 5 pcs.

After preparing all the necessary components, the mushrooms are washed well several times, and then boiled in boiling water for 15-20 minutes.

Preparing the marinade:

1. To boil water.
2. Add sugar, salt, spices.
3. Cook for 10 minutes.
4. Finally add vinegar.
5. Remove the bay leaf after a few minutes.

The boiled kids are placed in pre-sterilized jars, filled with marinade, and screwed on with metal lids.

Goat mushrooms marinated with garlic

An appetizer with garlic is ideal for a feast with alcohol; it will be highly appreciated by lovers of “spicy”. To make it at home, you need to stock up on fresh garlic. Mushrooms are pre-washed and treated with boiling water. Next, you can start making the spicy brine.

Required Products:

• mushrooms;
• water – 1 liter;
• salt – 2 tbsp. l.;
• sugar – 1 tsp;
• black peppercorns – 5 pcs.;
• 4 tbsp. l. apple cider vinegar;
• 3 cloves of garlic;
• 1 spoon of vegetable oil;
• cloves – 2 pcs.;
• 2 bay leaves.

Recipe for baby goats with garlic marinade:

1. Cut the garlic into small cubes and add apple cider vinegar.
2. Add spices and herbs to taste.
3. After 30 minutes, mix the mixture with the mushrooms.
4. Season with vegetable oil.
5. Leave in the refrigerator for 24 hours.

The dish will be ready to eat after just a day.

Attention! If the appetizer is prepared for the winter, then the mushrooms need to be boiled in the marinade for 5-10 minutes. When finished, pack the product into sterile jars and tighten with a wrench.

https://www.youtube.com/watch?v=3fdhZziCqpI

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.

Conclusion

Marinated goat mushrooms are a delicious delicacy that will become a universal appetizer for any feast. Homemade pickling recipes are easy to prepare and will be an excellent help for every housewife.

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.

Step-by-step preparation:

• 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.

Baby goat mushroom (Suillus bovinus)

Cockerel (chicken) mushrooms: photo and description. ringed cap: description and healing properties

Taxonomy:

• Division: Basidiomycota (Basidiomycetes)
• Subdivision: Agaricomycotina (Agaricomycetes)
• Class: Agaricomycetes (Agaricomycetes)
• Subclass: Agaricomycetidae (Agaricomycetes)
• Order: Boletales
• Family: Suillaceae (Oilcans)
• Genus: Suillus (Oil Can)
• Species: Suillus bovinus (Goat's mushroom)

• Other names for the mushroom:
• Kozlyak
• Dry oiler
• Cow mushroom

The goat mushroom (lat. Suillus bovinus) is a tubular mushroom of the genus Buttercup of the order Boletaceae.

Distribution: The goat mushroom (Suillus bovinus) grows in pine and spruce forests in July - September. Distributed mainly in areas with temperate climates. It has a characteristic cap, usually slightly mucous and sticky, compared to other types of butter. The goat's mushroom, like all boletus mushrooms, is a mycorrhiza-former and grows with coniferous trees (usually pine). It is most often found on sandy soils, especially abundantly in young artificial pine plantings. After heavy torrential rains they appear in large groups, which is encouraging, especially in the absence of other mushrooms.

Description: The goat mushroom looks like a moss mushroom, only its cap is very convex, covered on top as if with brown skin, slightly sticky. The tubular layer is rusty in color and cannot be separated from the cap. The leg is the same color as the cap. The flesh is yellowish, slightly red at the break.

Note: The goat mushroom is the record holder for worminess. The usual picture is a carpet of Baby Goat Mushroom on the forest floor, but there is practically nothing to take. And even if, after cutting a mushroom, we see a clean cut, this does not mean that the cap is clean. In half the cases it will turn out to be wormy. Therefore, after checking a dozen or two baby goat mushrooms for worminess, you become completely disappointed in them and stop collecting them altogether.

Drying Baby goat mushroom: Wipe young, intact specimens of mushrooms dry with a cloth. Be sure to cut the cap - it is the one inside that is worm-eaten without any other signs of damage. There is no need to wash, as mushrooms do not dry well. On hot days, the gratings can be dried in the sun by first stringing them on a thread. In inclement weather, this procedure is performed in ovens.

The temperature in them should not exceed 70 degrees. A prerequisite for drying is the supply of fresh air, which helps remove moisture released by mushrooms. You can easily prepare mushroom powder from the resulting raw materials. It is simply ground in an ordinary coffee grinder or pounded in a mortar. The mushroom powder obtained in this way is very good for seasoning meat, rice dishes and sauces. Typically, the aroma of mushrooms intensifies when dried, so the powder is added in minimal doses.

Photo of mushroom Baby goat mushroom

from questions in recognition:

Useful properties and contraindications

Varieties and methods of preparing oyster mushroom mycelium at home

Kozlyak is an edible mushroom that contains many useful substances:

• B vitamins;
• vitamin PP and D;
• phosphorus;
• ascorbic acid;
• carotene;
• zinc;
• magnesium;
• a complex of valuable amino acids, including histidine, arginine, tryptophan, methionine.

Despite its small size, it contains a large amount of fatty acids - omega-6, linoleic, oleic, palmitic. Its systematic and correct consumption will allow:

• Activate immunity. The body's protective functions are enhanced by filling it with ascorbic acid. As a result, cells become stronger, healthier and successfully repel viral attacks.
• Relieve inflammation. Eating goat milk normalizes water balance, lymph outflow and blood circulation, which will help in the treatment of sore throat and bronchitis.
• Normalize the functioning of the gastrointestinal tract. When using the mushroom, the condition of colitis and gastritis improves. Helps the intestines cleanse themselves of toxins and improve the absorption of nutrients.
• Prevent neoplasms. Promotes the removal of heavy metal salts, toxins and radionuclides from the body. As a result, the likelihood of various formations appearing in the body is reduced.
• Lose weight. Ivanchik is a low-calorie mushroom, but it quickly dulls the feeling of hunger. When consumed, overeating is eliminated and safe carbohydrates enter the body, which are not converted into fat. It helps remove toxins from the intestines and speed up metabolic processes.
• Restore the functioning of the cardiovascular system. Kozlyak helps in the process of cleansing blood vessels of toxins and “bad” cholesterol. This prevents the formation of blood clots with plaques and injury to the walls of blood vessels. As a result, the risk of developing myocardial infarction, atherosclerosis, rheumatism and other heart damage is reduced.

It also has antimicrobial and antibactericidal properties. Therefore, it can be used fresh in cases of possible wounds with bleeding.

Contraindications

The mushroom has almost no contraindications, but it is necessary to limit or exclude its use in case of problems with the pancreas or impaired bile secretion. You should not eat old and overgrown mushrooms, they can cause poisoning. Mushroom consumption is contraindicated for children under 3 years of age.

Preparation

First you need to sort out the mushrooms, peel them from leaves, rinse them, and then soak them in it for about 30 minutes.

The goat is salted, pickled, dried, fried. To dry the collected mushrooms, be sure to inspect them, remove any worms, and hang them in the sun. This procedure is also easy to do at home. To do this, place the prepared product on a baking sheet and dry it every day for 7 days for 30-60 minutes in the oven at about 70 degrees. A prerequisite is the supply of air, which promotes the evaporation of moisture released by the mushrooms. You don't have to cut them into pieces. After drying, you can grind and use the mushroom powder to prepare gravies, sauces, and puree soups. During this process, the pulp darkens. When cooked, they turn purple.

For marinating you need to prepare: 1 kilogram of fresh mushrooms, 3 cloves, 2 teaspoons of granulated sugar, 3-4 teaspoons of salt, 2-3 cloves of garlic, bay leaf, a few black peppercorns, dried dill, 3 tablespoons of 9% vinegar. First, you need to sort them out, rinse them in several waters, boil them for about 15 minutes, and rinse them again. Next, place them in clean water, add all the prepared ingredients, except vinegar. After boiling, boil for about 5 minutes. Remove from heat and add vinegar. Transfer the finished product into sterilized jars and roll up the lids.

If you want to try fresh mushrooms, it is recommended to boil them in salted water for about 20 minutes, and then, if desired, fry them with onions or green onions. This tubular mushroom is very “sensitive” to radiation and various contaminants. It absorbs all harmful substances and toxins from the air. Therefore it cannot

Edibility

The goat mushroom is not only edible, but also tasty. It is boiled, dried and pickled. It is also good when salted. You just need to separate the wormy mushrooms.

Fresh goat can be used as an external wound healing agent, as it has a pronounced antibactericidal and anti-inflammatory effect.

Ivanchuk is a mushroom.

It is better not to eat old mushrooms as they can cause poisoning.

Kozlyak, lath lat. Suillus bovinus grows in very large families.

But while it’s warm, these mushrooms are very much affected by “worms,” and only when it gets colder do the goats become cleaner and can be collected. We sometimes collect the youngest mushrooms. When cooked, the goats turn pink or purple. It doesn't look very appetizing, it takes some getting used to. We have a more detailed story about goat on our website “iron uloma mushrooms” at https://www. Xn—90acbgep7bn9h. Xn—p1ai. In the frame is Elena Meck, cameraman and voice-over Nikolai Budnik. The video was filmed in the forests of Uloma Zheleznaya, Cherepovets district, Vologda region. Detailed photo stories about mushrooms on our website “iron uloma mushrooms” at https://www. Xn—90acbgep7bn9h. blinds day and night photo

Facebook. Com/nikolabudnik Elena Mekk on facebook https://www. Facebook. Com/profile. Php? Nikolay Budnik in Odnoklassniki https://ok. Ru/profile/569763444277 community “mushroom experts” in g+ https://plus. Google. Com/u/0/communiti. Nikolay Budnik on twitter https://twitter.

How to store pickled mushrooms

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

If you notice mold in the jars with the preparation, 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 same recipe), digest the mushrooms in it. Re-harvesting is done using other clean and steamed jars into which the old mushrooms are placed. Fill the filled containers with marinade again and close the lids tightly.

As you can see, there are quite a few ways to use goat mushrooms, but how exactly to prepare them and what ingredients are best to use - everyone can decide for themselves, based on personal preferences.

Boil the goats for 10-15 minutes in salted water.

To salt the goats, cook for 30 minutes.

Application

Mushrooms improve metabolism

Edible grates are widely used in cooking and medicine. Recommended for use with a protein diet, with the goal of gaining muscle mass and drying out body contours. The use of mushrooms improves metabolism.

The substances contained in the lattices actively participate in the processes of hematopoiesis and help remove cholesterol from the body naturally.

In cooking

In terms of its use in cooking, goat's rue is a universal variety. Its taste is most pronounced when dried. The product is first cleaned of dirt and skins, washed under running water and dried in the sun.

No less tasty marinated goat. Before cooking, clean the mushrooms, boil for 20 minutes and drain the broth. Place in a colander and allow excess liquid to drain. Then cook the mushrooms for 40 minutes in salted water (60 g salt/kg mushrooms), adding your favorite spices and vinegar. Pour into glass jars and seal.

Boil the mushrooms for 20 minutes, drain the water and place in a colander. Sauté onions with flour in a frying pan until golden brown, add mushrooms, add spices and sour cream. It takes 30 minutes to prepare. Boiled new potatoes, rice or mixed vegetables are suitable as a side dish.

In medicine

The fungus is ideal for obtaining antibiotics and antimycotic agents. Often used to make dietary supplements.

More widely, the beneficial properties of baby goat mushrooms are used in alternative medicine. Tinctures with goat vodka are used to treat diseases of the musculoskeletal system and to treat wound surfaces.

Dried mushroom, ground into powder, is used as a hemostatic, wound-healing, and bactericidal agent. The powder variation is used to stimulate metabolic processes in the body.

Answers to common questions

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

Don’t brush aside inconspicuous, cute mushrooms. They can be valuable assistants in the difficult task of supporting the immune system and will provide the body with useful microelements and essential amino acids. There are almost no poisonous counterparts for kids and they are easy to find and prepare. The absence of a peculiar aftertaste will allow you to successfully combine such mushrooms with a variety of ingredients.

On a warm day in a forest in one of the summer months after heavy rainfall, you can see a lot of young fungi. Goats are especially common in pine forests. In common parlance, these mushrooms are also called reshetnik mushrooms, swamp mushrooms, cow mushrooms, dry butter mushrooms, goat mushrooms, etc. In the old days, this type of mushroom was collected for fattening livestock, which is where their name came from.

How to cook properly

Cooking goat is not difficult. After heat treatment, the flesh becomes pinkish-purple, which must be taken into account during the cooking process. “Kat kids” rightfully belong to the category of universal mushrooms. They can not only be used for preparing first and second courses, but also prepared for the winter by drying, pickling and salting.

According to mushroom pickers, goat has a similar taste to butterdish, so it can be used in preparing similar dishes:

• For salting and pickling, the youngest specimens with the strongest caps are used;
• the dry cap of the “kids” does not allow forest plant debris to settle on it, so cleaning them is quite easy and quick;
• To make cleaning even easier, it is recommended to soak the mushrooms in water for a few minutes;

• if it is intended to dry mushrooms, then cleaning is carried out using a dry method, without preliminary soaking;
• drying mushroom caps cut into plates can be done in a well-ventilated area or in the oven at a temperature of 70°C;
• well-dried mushrooms of this type are perfect for preparing mushroom powder and subsequently flavoring first and second courses with it;
• Before preparing soups, for further stewing and frying, it is recommended to boil the mushrooms for 10-15 minutes.

Use in cooking

When cooked, these mushrooms change their color to purple-violet, which alarms many mushroom pickers. This property of goats is taken into account when preparing dishes from them. One more nuance: grates are often wormy, even young specimens. The worms start in the cap and are not visible at the place where the stem is cut. Experienced mushroom pickers are familiar with this quality and do not even pay attention to old specimens - they are obviously affected by worms.

It is necessary to cook the grates in any case - before frying, before salting, and before pickling.

Many mushroom pickers enjoy dried goats, as they retain a pleasant and strong mushroom aroma. Sometimes, after drying, they are ground into powder, which can then be added to sauces, main courses or soups. And the process of drying these mushrooms is quite simple:

• the selected specimens are washed and wiped dry;
• cut into slices no thicker than 5 mm;
• lay out on a fine mesh or gauze in a sunny place for 3-4 days.

You can quickly dry mushrooms in an oven set to 75-80 degrees. But a microwave oven is not suitable for this.

Delicious goat mushrooms and fried. After boiling for 15-20 minutes, they are stewed in a frying pan with onions and spices to taste. They can be consumed in this form as an independent dish, or as a side dish for potatoes or meat.

For long-term storage, goats are also marinated or salted. There are no special recipes for them - they work in the same way as with boletus or honey mushrooms. To marinate, boil the mushrooms for at least 25-30 minutes, prepare the marinade and roll them into jars. Any clean, large container is suitable for pickling. Boiled mushrooms are placed in layers of 3-4 cm, which are alternately sprinkled with non-iodized salt. Salt with iodine has an additional beneficial quality, but is not suitable for pickling - it gives the mushrooms a distinct odor of iodine, which overpowers the natural mushroom aroma.

Description and beneficial properties of the mushroom

Many lovers of quiet hunting believe that the lower plant goatskin is a type of boletus. They have many similarities. In addition, baby goats are similar to moss mushrooms. In different regions of our country, this representative of the forest is called differently. Kozlyak, reshetnik, Ivanchik, dry oiler, cow and a number of other names belong to the same product.

The goat mushroom tastes like a butter dish, but real gourmets can taste the difference between them. The goat is smaller in size than the flywheel or oiler. The cap of the described plant grows no more than 9 cm in diameter, its upper surface is dry. During the period of rain, the upper body of the fungus becomes slippery, at this moment it is more difficult to distinguish the goat from the boletus. The cow's leg is tall, reaches 10-11 cm. It is cylindrical, with a slight narrowing at the cap.

How to distinguish goat mushroom (video)

https://youtube.com/watch?v=lyqcmCfS-yA

Baby goats do not have a “skirt” like butterflies; they are found in light yellow, brown and even brown shades. The stem and cap are the same color

An important difference between the representative of the third category, the reticulum, and the butterflies and moss mushrooms is the change in the shape of the cap as the mushroom matures. Little goats have a neat, pad-like upper part

In an adult plant it becomes deformed and cracks. The photograph confirms this fact.

Baby goats do not have a “skirt” like butterflies; they are found in light yellow, brown and even brown shades

The reverse side of the upper body of the fungus is spongy, the pores are irregularly shaped and angular. Lower plants of the balletaceae family can be found in damp coniferous forests. They can settle near swamps or along roads.

If goat kids are inferior in value and taste to butterflies, then they are on equal footing with moss mushrooms. Dishes from these plants often turn out neutral, without a pronounced taste. The component composition of the product is slightly higher than its taste. The forest product contains valuable amino acids, such as the polysaccharide glycogen, tryptophan and lecithin. Experts have discovered carotene and phosphates in the forest product, which are beneficial for the human body; goat meat contains vitamins B, PP and D.

Traditional healers claim that the reticulum has healing properties; among the components included in the multifaceted composition of the product there is a strong antimicrobial substance - nebularin.

Collection rules

It is not difficult to recognize a kid; the likelihood of being confused with a poisonous one is small.

But there are some rules for recognition and preparation, which are important for a mushroom picker who has not dealt with this species before

When and how to collect?

Goats appear in forests starting in July, with peak numbers occurring in August. Depending on weather conditions, they grow until October, ensuring successful hunting if more valuable varieties cannot be found in their usual places.

Advice: When collecting grates, you should avoid old specimens, because they lose their taste and the pulp acquires the consistency of rubber.

How to distinguish poisonous look-alikes from edible mushrooms?

There are no dangerous poisonous counterparts among species similar to kids. However, they can be confused with moss mushrooms, which require a slightly different cooking technique.

They are distinguished by a greenish-brown cap and in most cases grow in a group.

Inedible counterparts are presented in the form of a pepper mushroom. It is considered harmless, but has an unusually pungent, unpleasant taste. After cooking for a long time, it can be converted into a spice.

They can be distinguished from false trellises by their lighter color, without red or brown impurities. In addition, inedible varieties do not reach large sizes and are more often found in deciduous forests, which are unsuitable for kids.

Goat mushroom recipes. Cooking kids

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

Kozlyak is a universal representative of its genus. You can prepare it in any way you like: first and second courses, drying, salting and pickling for the winter, all this can be done with moss fly.

Cooking secrets:

• It is best to salt and marinate young specimens so that the cap is strong;
• a dry cap is easier to clean;
• to clean mushrooms easily and quickly, it is best to soak them in water;
• if you choose dry cleaning, then you do not need to soak the mushrooms;
• It is best to dry mushrooms for the winter in a ventilated room or in the oven, but the temperature should not exceed 70 degrees;
• if the goat has been well dried, then mushroom powder can be made from it for cooking;
• For frying or soups, mushrooms must first be boiled for 10-15 minutes.

When cooked, mushrooms change color and this may frighten inexperienced mushroom pickers, but do not worry, because this is normal and they can be eaten.

Pickling recipe

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

A popular recipe for marinating goats:

• 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 goats separately for about 20 minutes. In another saucepan, mix all other ingredients except vinegar, boil, add baby goats and cook for 5 minutes. Turn off the heat, add vinegar and transfer along with the marinade into jars.

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:

1. Rinse the mushrooms thoroughly, clean them of forest debris, then pour boiling water over them and place on the stove.
2. As soon as the mixture boils, drain it and refill with fresh water.
3. Boil for 40 minutes, add salt to the water. Be sure to skim off any foam that forms!
4. Place the finished boiled goats in a colander and drain the water.
5. Peel the vegetables: cut the onion into cubes, potatoes into small pieces, grate the carrots, and chop the cabbage into checkers.
6. Cut the goats into small slices.
7. Fry the onion in vegetable oil, add mushrooms, simmer for another 3 minutes.
8. Add carrots and cook the same amount.
9. Pour water into a deep container and add potatoes.
10. Once the water boils, add the chopped cabbage.
11. After 5 minutes, add the fried mushrooms and vegetables.
12. 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