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

Recipe for pickling baby goat mushrooms

Products

Fresh kids - 1 kilogram Water - half a liter Salt - 3 teaspoons Sugar - 2-2.5 teaspoons Vinegar 9% - 3 tablespoons Black peppercorns - 3 peas Cloves - 3 pieces Bay leaf - 1 piece Dried dill - 1 tablespoon spoon Garlic - 1 clove

Preparation

1. Sort the mushrooms, peel them, rinse well several times, into large cubes, then cook and rinse again. 2. While the mushrooms are cooking, boil water and spices, add the mushrooms, cook for 5 minutes, then turn off and add vinegar. Remove bay leaves from marinade. 3. Combine mushrooms with marinade. 4. Screw the mushrooms into jars. 5. Store marinated goats in a cool place.

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.

https://youtube.com/watch?v=plq_dTyfGCg

Marinated goat mushrooms taste similar to butter 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.

How to salt baby goats

Products

Goat kids - 1 kilogram Cooking salt - 1 heaped teaspoon Salt for brine - 50-60 grams (2 heaped or plain tablespoons) to taste Garlic - 5 cloves Dried/fresh dill - 5/30 grams

How to salt baby goats

1. Sort the kids, clean and wash them. 2. Place the mushrooms in a saucepan, add water and put on fire. 3. Add 1 teaspoon of salt, cook the goats for 30 minutes after the water boils. 4. Place the mushrooms in a colander to drain excess liquid. 5. Place the mushrooms in a container, sprinkling with salt. 6. Peel the garlic and cut into petals, add to the mushrooms. 7. Keep the kids under load for 3 days, then roll them into jars. The kids will be completely salted in 7 days.

How to make homemade stew with your own hands

You can make stew at home in different ways: in a water bath, in the oven, in a slow cooker, in an autoclave. Each of the options has its own cooking characteristics, but do not forget about the general rules. Why can’t you make stew at home and what to do if:

The meat was overcooked. This happens if you used frozen legs or fillets to make the preparation. The meat must be fresh or chilled.
The dish is bitter. This taste can come from bay leaves that have been stored for more than a year. Use bay leaves that are a light olive color.
It's not juicy enough. If you use chicken breasts or beef tenderloin, be sure to add some rendered or fresh pork fat.

In an autoclave

This long-term heat treatment unit greatly simplifies the preservation process. Winter preparations made from it are especially useful, all because the cooking conditions contribute to the preservation of healthy fats, vitamins, and macroelements inside the products. The autoclave cooking technology is simple:

After loading the cans into the machine, you need to pump air to 1.5 bar and put the unit on high heat.
After the pressure reaches 4 bar, reduce the heat and simmer the meat for 3-4 hours, regularly monitoring the pressure.

In a saucepan

The most convenient way to cook stew at home is in a pan of water.

This process is described in detail in the recipes above, all that remains is to focus on some nuances:

A special metal or wooden stand must be installed at the bottom of the pan.

This is necessary so that the jars do not fidget along the bottom, and the meat does not burn. It is also important to monitor the water level. It should not be higher than the neck, otherwise excess liquid will get inside and spoil the taste.

In the oven

To make stew in the oven, use a baking sheet generously sprinkled with coarse salt. This little trick prevents the meat from sticking to the bottom of the container. If there is no salt, you can pour a little water onto the baking sheet. Banks should only be placed in a cold oven to prevent them from bursting. Then bring the temperature to maximum (usually 200 degrees), reduce to 180-150 degrees and simmer for 3-4 hours. To prevent the lids from sticking, you need to remove the rubber seals from under them.

In a slow cooker

A multicooker is the best assistant in the kitchen. You can cook absolutely any dish in it with a minimum of effort, stew is no exception. This dish is prepared in several modes. If your device has a “Simmer” function, it is better to use it. When such a program is not found, you can make a delicious stew at home using the “Stewing” program, setting the standard cooking time to 3 hours.

Fkusnofacts

How to clean baby goats

First of all, cut off the tip of the leg and check the kids for worms. Cut the stem and cap in half, cutting out possible wormy spots. Soak the kids in water for 15 minutes to remove forest debris. Then wash the mushrooms and start cooking.

Fried goats in sour cream

1. Boil mushrooms for 15 minutes in a small amount of water, then drain the water and rinse the mushrooms. 2. Fry the onion, add mushrooms, fry for 5 minutes. 3. Add sour cream, salt to taste, dill, mix.

— Name

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

— Baby goat mushrooms are very reminiscent of boletus

and enter the genus oil. These are relatively small mushrooms with a cap diameter of 3-12 centimeters, the color of the cap is from marsh beige to ocher, under the cap there is a porous surface resembling a sponge. It is easy to distinguish goat kids from an oiler if you look under the hat. A baby goat will always have an ocher tint to its color.

Cooking

Soak round rice (kilogram) for an hour in cold water, then rinse it and let the liquid drain. Cut the meat (also a kilogram) into random pieces and simmer in a frying pan in its own juices, trying to achieve a crispy crust after evaporating it without adding oil. To do this, you just need to have high-quality dishes and constantly stir the meat. At the end of cooking, add a randomly chopped onion, then, after about five minutes, grated carrots. Stirring, cook for about 5 minutes. Then add water and simmer until the mixture becomes almost viscous. After that, transfer it to a saucepan/cauldron/multi-cooker bowl, cover with rice and, without adding water, cook for half an hour. Then add seasonings and salt, stir, simmer the dish for another ten minutes. If you cook in a slow cooker, the optimal mode is “Pilaf”. If you don't have it, it's best to take "Baking".

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.

Selection and preparation of ingredients

Preparing goats is not much different from preparatory activities before processing other varieties of mushrooms. The collected grates are first sorted, cleared of debris and soaked well in water for at least an hour. After this, all that remains is to rinse them again, boil them for 20 minutes in boiling water, and then lightly dry them and use them for the chosen culinary purposes. For preparing dishes (for example, soups or side dishes), it is advisable to select only young, small or medium-sized specimens, leaving large mushrooms for frying or stewing.

Did you know? Until the 21st century, goats were collected mainly for feeding livestock, and in cooking it is still considered a conditionally edible and not very popular mushroom.

As for the preparation of the remaining ingredients, it depends more on the characteristics of the selected component: for example, vegetables should be peeled and washed well under running water, while meat should simply be washed before cooking. Dairy ingredients (usually sour cream or cream) should be as fresh and fatty as possible, spices should be dry and aromatic, and herbs should not be wilted or moldy.

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.

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:

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

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

Apple pie with kefir

» Miscellaneous » Marinate goat recipe

This is right!

25 Feb 2016, Anatolyevna

Flocks of mushrooms with the funny name goats appear in the forests in collaboration with boletus after prolonged autumn rains.

Slightly inferior in taste to the same buttermilk, goat kids still have powerful bactericidal properties. They are also rich in phosphorus, vitamins B, PP, D, carotene and a whole complex of amino acids.

Healthy kid goat is suitable for many different dishes. For long-term storage, goat kids are dried, salted and pickled.

To marinate goat kids properly and tasty, you will need:

Fresh kids - 1 kg;
Water - 0.5 l;
Salt - 3 teaspoons;
Sugar - 2-2.5 teaspoons;
Vinegar - 3 tablespoons of vinegar 9%;
Black peppercorns - 3 pcs.;
Cloves – 3 pcs.;
Bay leaf – 1 pc.;
Dried dill - to taste;
Garlic - 1 clove

How to properly and tasty marinate baby goats:

1. First, we sort the mushrooms, peel them and rinse thoroughly in several waters;

2.Then cut the kids into large cubes;

3. Place the mushrooms in an enamel pan and boil for 20 minutes, after which we drain the water and wash the goats again;

4.In the meantime, prepare the filling: boil 0.5 liters of water, add salt, sugar and spices;

5.Now place the boiled kids in the filling, boil for 5 minutes and add vinegar;

6. Place the mushrooms in the filling into sterilized jars, screw on the lids, turn the jars over and cool;

7. Store marinated goats in a cool place.

Bon appetit!

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etopravilno.com

How to pickle mushrooms? Marinated goats. How to recognize a goat?

Goats – 2 kg;

For the marinade:

Drinking water – 1.5 l;
Salt – 3 tbsp. l. with top;
Granulated sugar ? 6 tbsp. l.;
Bay leaf or dill umbrellas;
Allspice – 6 peas;
Black pepper – 6 peas;
Cloves – 2 pcs.;
Vinegar 9% ? 60 ml or vinegar 6%? 100 ml.

Cuisine: Russian Ukrainian. Cooking time: 90 min. Number of servings: 8

In the evening I came home from work, tired, with thoughts about my soul and healthy sleep... However, my parents called and said in happy voices that they had gone to the forest and collected mushrooms (bucks mixed with boletus), including 2 bags for me.

How to pickle mushrooms? Marinated goats

They asked me to come and pick it up, because the mushrooms urgently needed to be sorted, boiled and marinated. Several feelings began to fight inside me at once: joy from the opportunity to eat mushrooms and fatigue mixed with laziness.

In general, joy won, and I went to my parents to pick mushrooms :). Previously, only my mother was involved in pickling mushrooms.

“Well, it’s always interesting to get your first experience,” I thought and decided to pickle mushrooms for the first time in my life.

So, I have mushrooms and a note of my mother’s recipe - we can start.

We sort through the mushrooms, cut the large ones (I’m not a fan of standards and left all the mushrooms whole), rinse and boil for 15-20 minutes (we count down the time from the moment the water boils). Remove the resulting foam with a slotted spoon. Then drain the boiled mushrooms in a colander.

In the meantime, set to sterilize the jars and lids.

Now let's get down to the most important thing - preparing the marinade. Bring 1.5 liters of water to a boil, add salt (3 tablespoons), sugar (depending on personal preferences, the amount of sugar varies from 5 to 7 tablespoons), several bay leaves (next time I’ll definitely try dill umbrellas - how option), 6 peas of black and allspice and a couple of cloves.

How to pickle mushrooms? Marinated goats

Bring to a boil and let simmer for 5 minutes. Then add vinegar or 9%? 60 ml, or 6%? 100 ml. Pour the prepared mushrooms into the marinade and boil for 15-20 minutes after boiling. Using a slotted spoon, place the mushrooms into liter jars.

How to pickle mushrooms? Marinated goats

pour the marinade, cover with lids (attention! do not tighten the lids), place in a pan of water (it is advisable to line the bottom of the pan with a cloth) and sterilize for 20 minutes after the water boils. Then we screw on the lids, turn the jars upside down and wrap them in a towel.

From 2 kg of mushrooms we got two liter jars of a tasty supply for the winter))

Everything turned out to be very simple. Now in winter you can open a jar of pickled mushrooms, sprinkle with onions and season with extra-virgin sunflower oil.

How to pickle mushrooms? Marinated goats

Yummy))

Using the proposed method, you can marinate boletus and honey mushrooms.

Bon appetit everyone!

Side notes:

Kozlyak, or reshetnik, is a type of tubular mushroom of the genus butterfly, grows in pine forests, the season lasts from June to November, and is found both singly and in large groups. Kozlyak, in comparison with other types of boletus, is considered an edible mushroom of a low category. Basically, goats are boiled (then fried in sunflower oil with onions), salted and marinated (it is best to marinate).

It is very important to know what edible mushrooms look like, because if you make a mistake you can get poisoned, and mushroom poisoning is considered one of the most severe.

How to recognize a goat?

Pay attention to the appearance of the cap, pulp, tubular layer and stem.

The diameter of the cap can reach 12 cm. The shape of the cap of a young mushroom is convex, then, as it matures, it becomes plano-convex and flat. The surface of the cap is smooth, sticky, shiny in dry weather, mucous in damp weather. The color intensity of the cap varies from light yellow-brown to red-brown. The skin from the cap is difficult to remove in shreds.

The pulp has a dense consistency, elastic, light yellow color and turns slightly pink when cut. After heat treatment, the flesh of the mushroom acquires a dark, almost black color.

The tubular layer is slightly descending with brownish-yellowish or reddish-olive large pores of irregular angular shape and torn edges.

The height of the leg reaches 10 cm, thickness – 2 cm. The leg is cylindrical, slightly curved, smooth and dense. The color of the stem usually matches the color of the cap or is slightly lighter.

How to pickle mushrooms? Marinated goats. How to recognize a goat?

An excellent video recipe that will help you better understand the process of preparing this tasty, satisfying and healthy dish.

New video will be uploaded soon. Thanks for waiting!

Source: https://tortblog.ru/raznoe/marinovat-kozlyata-recept.html

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.

How to cook baby goat mushrooms

These mushrooms can be found in coniferous or mixed forests; they love wetlands. They grow in groups. A full bucket can be collected after heavy rains.

These mushrooms have small caps, 3-12 cm in diameter. The skin, unlike butterfish, does not come off. The color of the cap is green-beige; on the back of the top the surface is porous, like a sponge.

Goats are suitable for preparing first and second courses and preparations. They can be pickled, dried or fried. Before any type of processing, mushrooms should be cleaned of dirt, washed in cold water, and then soaked for 15 minutes. in warm water.

If you make goat soup, don't worry when the caps turn red. This is fine. Boiled mushrooms can be frozen and then used as a filling for pies.

How to cook baby goats:

Boil mushrooms for 15 minutes. in salted water. Rinse and place in a frying pan.
Fry the onion separately. Add it to the mushrooms, fry for another 7 minutes, add salt and pepper. In 2 min. until ready, pour in sour cream and add flour, mix well.

Sprinkle the finished dish with fresh herbs.

If you have collected some mushrooms, it is better to dry them. Throw away the wormy ones immediately, hang the rest on a thread in the sun. Dried mushrooms are suitable for making soups, and if you grind them in a coffee grinder, then use the resulting mushroom powder for sauces and gravy.

Evaluation of taste qualities, medicinal properties, benefits and possible harm

Butterfly is an edible mushroom, it is consumed fried, salted and pickled. Very often it is dried.

Reference! In folk medicine, goat is considered an effective remedy for the treatment of polyarthritis.

The goat mushroom, the benefits and harms of which will be discussed further, has not found widespread use in pharmaceuticals. Nevertheless, traditional healers claim that it has a number of medicinal properties:

Improves vision. The mushroom contains selenium and polyunsaturated fatty acids, which prevent the occurrence of cataracts and retinal detachment.
Slows down the aging of the body due to the presence of antioxidant substances. With regular but moderate use of lattice, the condition of the skin improves and sagging goes away.
Relieves inflammation, normalizes lymph flow, water balance, helps in the treatment of sore throat, bronchitis.
Activates the immune system, reducing the likelihood of developing seasonal viral diseases, especially during the peak of epidemics.
Prevents the appearance of neoplasms, promotes the removal of harmful compounds, waste, and toxins from the body.
Normalizes the functioning of the gastrointestinal tract due to the presence of dietary fiber, ash and water.
Helps with weight loss, as it accelerates metabolic processes, removes toxins, and quickly satisfies the feeling of hunger.

Reference! It is believed that goat is most useful when salted, although drying also fully preserves the entire range of beneficial substances.

It must be remembered that the consumption of goat is prohibited for children under 9 years of age, pregnant and lactating women, people with pathologies of the kidneys, liver, and bile ducts.

In addition, you need to know that the goat is very sensitive to radiation, and immediately absorbs toxins and poisonous substances from the air. Therefore, this species cannot be collected near industrial enterprises and roads.