Is it possible to eat baby goat mushroom? Baby goat mushrooms. What does a goat mushroom look like? Are there false kids? Application in medicine and cosmetology

Most often, the goat mushroom (Suillus bovinus) is called a goat mushroom in the common parlance of mushroom pickers. This tubular edible mushroom from the genus Buttercup and the Boletaceae family grows in the forest belt of our country almost everywhere, and its description is known even to novice mushroom pickers.

Botanical description

Kozlyak is also called moss moss, moss moss or mosshorn. This fairly common mushroom has a convex or cushion-shaped, and sometimes flat-convex cap with a diameter of 3.5-11.5 cm. The surface of the cap is smooth, with a slight stickiness. Depending on the growing conditions, the cap may be glossy or have a relatively pronounced sliminess.

Cap color may vary. The most common options:

• reddish-brown color;
• yellowish-brown;
• light yellow with a brown tint;
• reddish brown;
• reddish ocher.

The cap has a characteristic skin that is difficult to remove from the surface.

Mushroom pulp is characterized by a dense and elastic consistency. Overripe specimens may exhibit some rubberiness in the pulp. The main color of the fruiting body is pale yellow or light yellow. The flesh of the leg may have a reddish, brownish or brownish tint. A distinctive feature is the tendency of the leg pulp to turn red when cut. The smell is not too pronounced, mushroom.

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, quite often curved or tapering downwards. 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 inside of the cap is tubular-type, similar in appearance to a sponge, represented by an abundance of yellowish or olive-colored tubes with angular and irregular pores.

Where do baby goats grow?

Thanks to the tubular layer under the cap, the baby goat mushroom received another popular name - reshetnik. In some areas it is referred to as cow mushroom, cow mushroom or bog mushroom, as well as dry oiler.

Most often, edible goat grass is found in damp coniferous forests and forest belts with swampy areas. Often, goat grass grows along roads. This mushroom has become widespread in almost all regions of our country, including the territory of Siberia and the Urals.

As a rule, “kids”, like boletus, grow in whole groups, but there are also single specimens. Peak fruiting occurs in mid-summer. Depending on weather conditions, mushroom picking can be carried out until the last ten days of September or mid-October.

Benefits and harms

Kozlyak is one of the edible mushrooms of the third category and in terms of nutritional value and taste is only slightly inferior to boletus mushrooms. “Kids” are not characterized by a very pronounced mushroom taste and aroma, so it is recommended to cook them together with other mushrooms.

Mushroom pulp contains a number of essential amino acids. Fruiting bodies are rich in glycogen, lecithin and tryptophan, and also contain a significant amount of carotene, phosphates, vitamins from groups B, PP and D.

With proper heat treatment, amino acid digestibility rates account for three quarters of the total volume. The fats contained in the fruiting bodies are absorbed almost completely. We should not forget that goat is a source of phosphorus and can also have an antimicrobial effect. False “goat’s mushrooms” do not exist, and the counterparts of this species have too pronounced differences, so poisoning occurs extremely rarely.

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.

Edible mushrooms: varieties (video)

Kozlyak is one of the most common representatives of trumpet mushrooms in our forests, and most lovers of quiet hunting highly value it for its good taste, as well as the possibility of universal use.

(lattice)

or dry oiler, cow mushroom, marsh mushroom

- conditionally edible mushroom

✎ Affiliation and generic characteristics

Kozlyak(lat. Suillus bovinus), scientifically - dry oiler, popularly: lattice mushroom, bog mushroom, cow mushroom, belongs to the conditionally edible mushrooms of the genus Suillus, the boletaceae family (Boletaceae) and the boletaceae order (Latin Boletacales), to which such well-known mushrooms as, for example, Boletaceae now belong (ceps), butter mushrooms, fly mushrooms and others.
In appearance, the goat mushroom is something like a cross between the butterfly, moss mushroom and inedible pepper mushroom (pepper butterfly).
The goat mushroom received the name “sieve” because it has a unique large-pore spore-bearing layer (hymenophore), reminiscent of a sieve. The name “bolotovik” was adopted by the goat because of its preference for living in very humid, semi-swampy places. And the name “cow mushroom” comes from its tendency to live in meadows and pastures where cattle graze, which they, in turn, feed on along the way.
And in fact, previously the goat mushroom was mainly used for livestock feed, and all because it is very often wormy (this is its main disadvantage, which is why its use for human food remains questionable). It is generally considered a record holder for worminess, because from the collected (and not small) number of goat mushrooms there is practically nothing to take home, because even if the stem of the mushroom is clean on the cut, this does not mean at all that its cap, when its section will also turn out to be the same. Half the time it will be wormy. And therefore, when collecting, after checking a dozen or two of these mushrooms, you become completely disappointed in them and stop collecting them.

✎ Similar species, nutritional and medicinal value

The goat mushroom in many well-known sources is a synonym for the goat mushroom. But this is not correct from a scientific point of view, because the goat mushroom belongs to the genus Suillus from the family Boletaceae, and the goat mushroom is a species of the genus Xerocomus of the same family Boletaceae ( lat. Boletaceae). Therefore, these are two different generic branches of the same family of mushrooms, included in the general order of Boletaceae, in one of which (in the genus of moss mushrooms) there are only edible mushrooms, and in the second (in the genus of butterflies) there are conditionally edible and even inedible species.
They differ in color, shape, and structure of the spore-bearing layer. In a kid, it is chocolate-colored, dense, finely porous; in the goat it looks like a large sieve with torn edges, olive-brown in color. The kid is a small fungus on a thin stalk, with a matte and smooth, porphyry (chocolate-brown) colored cap and a leg of almost the same color with bright yellow flesh on the cut, which, moreover (unlike the kid) is extremely rarely wormy. Therefore, the goat mushroom is perceived by mushroom pickers as a type of flywheel, and not an oiler, which includes the goat mushroom.
In nature, the goat mushroom has one, very similar counterpart - it is an inedible pepper mushroom, which is considered such for the content of pungent substances in its pulp and, as a result, a very bitter taste. The goat itself is also a little bitter in taste and has mediocre taste characteristics (which cannot be said about the kid). That is why the goat was classified as a conditionally edible mushroom of the fourth category. However, many mushroom pickers consider it a completely edible mushroom and do not disdain it when collecting.
The main advantage of goat is that it contains a whole group of vitamins: vitamins B1, B2 and B3, vitamins D, PP (pantothenic acid), carotene, and also minerals, the main place among which is phosphorus.
In addition, goat grass also has strong antibacterial properties, so it can be used for these purposes right in the forest, in cases of disinfecting possible wounds with bleeding.

✎ Distribution in nature and seasonality

✎ Brief description and application

Kozlyak belongs to the section of tubular mushrooms and its tubular layer (hymenophore), almost ingrown into the mushroom cap, running down or weakly running down onto the stalk, is yellowish-brown in color and, unlike many other tubular mushrooms, is not separated from the mushroom cap. The pores of the spore-bearing layer are irregularly angular in shape with torn edges, at a young age they are yellowish or gray-yellowish, brownish-yellowish, reddish-olive, later they become bright yellow, then brownish and large. The cap is small, flat-convex and fleshy in shape, shiny in dry weather and slippery-sticky in rainy weather, yellowish-brown and yellowish-brown in color. The pulp is dense, slightly red at the break, whitish-yellow or sulfur-yellow in color. The leg is cylindrical, dense, smooth, solid, straight, even, often curved and narrowed downwards, the same color as the cap or a little lighter, yellow at the base.

Goat is eaten after pre-treatment by soaking and boiling to remove excess bitterness. But just keep in mind that when cooked it darkens and acquires a slightly purple tint. And you shouldn’t be afraid of this, this is quite normal. In general, all known processing methods are applicable to it. It can be boiled, fried, dried and even pickled. They just don’t recommend salting it, because the brine will still taste bitter. And in a good way, tubular mushrooms are not salted (they are pickled)! Well, lamellar mushrooms are usually salted.

It is a representative of the Boletaceae family. People call it: goat mushroom, mullein, reshetnik, fireweed, etc. The goat mushroom is relatively little known. However, its relatives are such popular macromycetes as boletus, boletus and boletus. The skin of a kid's cap cannot be removed. They differ from butterfish in being slightly smaller in size. In addition, there is no mantle on the legs of the goats - a distinctive feature of the autumn boletus.

Description

In goats, the cap has a diameter of up to 12 cm. As a rule, in young macromycetes it is convex, but after a while it becomes smooth. The cap is slimy to the touch and wavy at the edges. Its color is orange-brown, and sometimes light brown. In dry weather it becomes shiny, and in damp weather it becomes greasy. The skirt under the hat is missing. In young specimens, the hymenophores are red-yellow, while in more mature specimens they are brown-olive. In older mushrooms, the flesh is harsh, dense, elastic, has a mild taste and a barely perceptible pleasant smell. The tubular layer of the macromycete is adherent to the stalk. It is initially a dirty yellow color, but as the mullein matures it turns light brown or tan. Touching the tubular layer leaves dark spots on it. The goat mushroom does not produce milky juice. Its spore powder is light brown or has a cylindrical macromycete stalk. Its maximum thickness is 2 cm, and its height is 10 cm. It is dense, solid and smooth, sometimes it can be bent, and in young specimens it is slightly swollen. The leg has the same color as the cap. Photos of baby goat mushrooms can be seen in this article.

Habitat and distribution

The goat mushroom grows in coniferous and mixed forests. Moreover, it can be found throughout the northern part from July to September-October. Goats prefer damp places. They especially like lowlands and wetlands. In their vicinity you can often find blueberries, cloudberries or blueberries. The goat mushroom is very unpretentious. It usually inhabits large communities, although single specimens are also found. One of the positive qualities of the goat is that there are no poisonous counterparts with which it can be confused. The exception is which is somewhat similar to it. However, although this macromycete is not edible, it is not poisonous either. Moreover, pepper mushrooms extremely rarely form communities.

Culinary characteristics

Baby goat is an edible mushroom. He is classified in the third category. It can be eaten after fifteen minutes of cooking. Longer processing is not recommended, as the fruiting bodies become boiled and turn purple, which can spoil the aesthetics of the dish. The goat mushroom is salted, pickled, stewed and fried. They can be dried for the winter. Dry goats make a wonderful mushroom powder. These mushrooms have a rich composition. They contain the following useful substances: B vitamins, vitamin PP and D, phosphorus, carotene, as well as a complex of valuable amino acids. These mushrooms have antimicrobial activity.

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 mushroom” (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 resemble 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.

When cut, the kids' caps turn pink or red, and when cooked may blush. There is no need to be afraid of this, this is normal. And this is very original for mushroom soup. :-)

The inedible pepper mushroom is very similar to baby goats. Distinguish From a goat, a pepper mushroom can be identified by the color of the porosity under the cap: a goat’s color is olive-brown, without shades of red, but a pepper mushroom is always reddish.

Can prepare kids, freezing them or drying them for the winter.

- Peculiarity kids - they do not have a mushroom aroma at all.

Goat mushrooms, which belong to the Boletaceae family, are not particularly popular among lovers of quiet hunting. Mushroom pickers give preference to their fellow mushrooms - boletus, boletus, boletus and boletus. Goat mushrooms are classified as the fourth category of edible mushrooms.

Common names

The name kids have many synonyms. In each locality they are called differently. In some areas, these mushrooms are called goat mushrooms, dry buttercups, cow mushrooms and reshetnyaki, in others they are called willow mushrooms and bolotoviki. There are regions in which they were given the name sheep or mullein.

Area

Baby goat mushrooms prefer to grow in pine and spruce forests, spread across regions with a temperate climate. Most of the conifers they like are pine forests with sandy soils. They are found in abundance in young pine forests.

They love willowweeds and wetlands. They grow near blueberries, cloudberries or blueberries. Dry boletus ripens in June-November. Huge families and single specimens appear after heavy torrential rains.

Description

To be sure which fruiting body is found, you need to know what the kid mushroom looks like. The slightly cushion-shaped caps of goats are colored from red-ocher to light yellow-brown. They are smooth and hairless in dry weather, slimy after rain. Young specimens have convex caps, old specimens have flat caps, sometimes concave in the center. Their edges are thin. The diameter ranges from 40 to 110 millimeters.

The skin that goes over the edge and tucks into the tubes peels off from the caps when cleaning, like tiny shreds. The tubes of mushrooms that have just broken through the ground are gray-yellow. As the fruiting bodies grow, they turn yellow. Aged mushrooms acquire a brown color. The height of the tubes is 6-10 mm. They usually grow to the legs. They are difficult to separate from the cap flesh.

The legs of mullein are cylindrical, solid, with a thickened bottom. Their height is 30-100 mm, and their thickness is 5-20 mm. The top of the longitudinally fibrous legs is yellowish or ocher-rusty, the base is brownish-red.

The cap has dense flesh, colored in white and yellow tones. The flesh of the legs is usually fibrous, brownish-red in color. It turns red when cut. It has a pronounced mushroom smell and pleasant taste. The pulp is endowed with powerful bactericidal properties. It is rich in vitamins, phosphorus, carotene and amino acids.

Are there false kids?

Grebes do not disguise themselves as goats. False goat mushrooms do not exist in nature. The only mushrooms that mullein resemble are pepper butter and flywheels. A non-removable skin and the absence of a cuff on a thinner and more graceful stalk are characteristic features of baby goat mushrooms, which make it possible to distinguish them from butter mushrooms. The underside of the caps of the goats looks like a porous sponge. It is this that prevents them from being confused with flywheels.

Value

Baby goat mushrooms are champions in worminess. A common occurrence is a huge family of dry butternut squash on the forest carpet, but there is practically nothing to put in the basket. When harvesting fruiting bodies, a clean cut is usually visible. But this does not guarantee that the cap will be free of worms. In half of the mushrooms from the entire family it will certainly turn out to be wormy. When collecting mullein, mushroom pickers are often disappointed in them and stop collecting.

The chemical composition of goats is rich. Proteins are saturated with essential amino acids: methionine, tryptophan, arginine, histidine. But they are too poorly absorbed by the body. No more than 70% of the protein contained in dry butter is processed in the gastrointestinal tract.

The fatty substances found in these mushrooms are 95% digestible. A representative of carbohydrates is glycogen. It is easily absorbed by the body. B vitamins and carotene are concentrated in goats. They are enriched with vitamin D, phosphorus and folic acid.

Usage

Wild goat mushrooms are quite edible. They are consumed fresh and stored for future use. They are suitable for pickling, drying and freezing. When dried, the flesh of the mushrooms darkens. Dried goats make an excellent mushroom powder. When cooked (cooking and frying), they turn purple.