Goat (Suillus bovinus) photo and description

The most poisonous mushrooms in Russia (video)

Important! If you cooked the goats correctly, then all the nutrients will be preserved and absorbed along with fats and amino acids. The kids will be of interest to both novice mushroom pickers and professionals

Of course, they do not have any special taste and aroma, but they look very interesting when cooked. Collecting mushrooms when they grow in groups is a pleasure.

The kids will be of interest to both novice mushroom pickers and professionals. Of course, they do not have any special taste and aroma, but they look very interesting when cooked. Picking mushrooms when they grow in groups is a pleasure.

Spreading

People say: "Where there is a pine tree, there is a goat." It can usually be found in pine and spruce forests, but it also grows in swampy areas, and loves acidic moist soils. Ivanchik can often be found in damp ravines. The mushroom does not grow alone, it can be found in groups, sometimes very numerous. Sometimes in one place you can pick up a whole basket at once.

Usually the goat appears within 1-2 days after the rain. At this time, it also needs to be collected. If you are late with the timing of the collection of these mushrooms, up to 90% of them will already be wormy. You can find a sieve almost everywhere, but it grows especially abundantly in central Russia, in Belarus and in the north-west of Ukraine. There it is called "mushroom goat" and is picked especially willingly. 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.

Lattice form mycorrhiza with pine, therefore they grow in coniferous forests, dry pine forests, on poor acidic soils, in humid places. They love areas along the roads, swampy areas. Often, kids grow up next to pink moss (Gomphidus roseus), which parasitizes them. Nearby you can find cloudberries, blueberries - berries that prefer moist places.

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

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 with onions, potatoes.
A bay leaf, cloves, black pepper and allspice are placed in the marinade.
For stewing, you need to take carrots, turnips, thyme and various herbs.
The kids go well with rice, chicken and duck, turkey and even venison. A great combination will turn out with eggs.

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

Ideal combination: boiled kids with buckwheat or pearl barley porridge, stewed cabbage, red rice, and of course, fresh vegetables. In addition to the usual onions, cloves and black pepper, the mushroom flavor 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. In addition, it imparts a delightful aroma.

The main “awesomeness” of the kids is that they acquire a purple hue during cooking. But that's not all the surprises. From these mushrooms, you can make wonderful jam. To prepare it you will need:

Goat mushrooms - a 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 - a kilogram.

Step by step cooking:

It is recommended to choose small mushrooms.
The kids are boiled.
In a separate container, a syrup is prepared 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.
The syrup and zest are added to the boiled mushrooms. All this is brought to a boil.
Leave for proofing for 6-8 hours.
Then repeat the proofing and boiling 3-4 more times.
Each boil should take about 7 minutes.
After the jam has been boiled the last time, it is poured into jars and rolled up.
Banks are exposed upside down (ka lid), well wrapped so that they cool as slowly as possible.

The appearance of such mushrooms resembles candied fruits.

Useful properties and contraindications

Goat is an edible mushroom that contains many useful substances:

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

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

Enhance immunity. The protective functions of the body are increased by filling it with ascorbic acid. As a result, cells become stronger, healthier and successfully repel viral attacks.
Relieve inflammation. The use of goat will normalize water balance, lymph outflow and blood circulation, which will help in the treatment of angina and bronchitis.
Normalize the work of the digestive tract. When using the fungus, the condition of colitis and gastritis improves. Helps the intestines cleanse of toxins and improve the absorption of nutrients.
Prevent neoplasms. Promotes the removal of salts of heavy metals, toxins and radionuclides from the body. As a result, the likelihood of the appearance of various formations in the body is reduced.
Lose weight. Ivanchik is a low-calorie mushroom, but at the same time 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 to remove toxins from the intestines and speed up metabolic processes.
Restore the work of the cardiovascular system. The goat helps in the process of cleansing blood vessels from toxins and "bad" cholesterol. This prevents the formation of blood clots with plaque 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 antibacterial properties. Therefore, it can be used fresh, in cases of possible injuries 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. The consumption of mushrooms is contraindicated in children under 3 years of age.

Preparation

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

The goat is salted, pickled, dried, fried. For drying, the collected mushrooms must be examined, the wormy ones must be removed, and hung in the sun. Also, this procedure is easy to do at home. To do this, spread the cooked product on a baking sheet and dry every day for 7 days for 30-60 minutes in the oven at about 70 degrees. A prerequisite is the supply of air, which facilitates the evaporation of moisture released by the mushrooms. You don't have to cut them into pieces.After drying, you can grind and use mushroom powder for making gravies, sauces, and mashed soups. During this process, the pulp darkens. When heat treated, they turn purple.

For pickling, 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, some black peppercorns, dried dill, 3 tablespoons of 9% vinegar. First you need to sort them out, rinse in several waters, boil for about 15 minutes, rinse again. Then place them in clean water, lay all the prepared ingredients, except for vinegar. After boiling, boil for about 5 minutes. Remove from heat and add vinegar. Transfer the finished product to sterilized jars and roll up the lids.

If there is a desire to taste fresh mushrooms, it is recommended to boil them in salted water for about 20 minutes, and then, if desired, fry 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

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, with which it is important to familiarize yourself with a mushroom picker who has not previously dealt with this species.

When and how to collect correctly?

Goatlings appear in the forests starting in July, with the peak in August. Depending on weather conditions, they grow until October, ensuring a successful hunt if more valuable varieties cannot be found in their usual places.

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

How to distinguish poisonous counterparts from edible mushrooms?

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

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

Inedible twins are represented as a pepper mushroom. It is considered harmless, but it has an extremely pungent unpleasant taste. After a long boil, it can be converted into a spice.

It is possible to distinguish lattices from false ones by their lighter color, without red and brown impurities. In addition, inedible varieties do not grow to large sizes and are more common in deciduous forests that are not suitable for kids.

Application

Mushrooms improve metabolism

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

The substances contained in the grates are actively involved in the processes of hematopoiesis, help to remove cholesterol from the body in a natural way.

In cooking

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

No less tasty marinated goat. Before cooking, the mushrooms are peeled, boiled for 20 minutes and the broth is drained. Throw in a colander and allow excess liquid to drain. Then the mushrooms are boiled for 40 minutes in salted water (60 g of salt / kg of mushrooms), with the addition of your favorite spices and vinegar. Poured into glass jars and rolled up.

Mushrooms are boiled for 20 minutes, drained and discarded in a colander. Saute onion with flour in a frying pan until golden brown, pour mushrooms, add spices and sour cream. It takes 30 minutes to cook. Boiled young potatoes, rice or a vegetable mixture are suitable as a side dish.

In medicine

The mushroom is ideal for obtaining antibiotics and antimycotics. Often used to make dietary supplements.

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

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

Goat mushrooms turned purple when boiled. Goat (sieve): a description of the appearance and cooking features

In different regions it is called differently: a sieve, and a cow, and a dry oiler, and a bog, and a kid. In Ukraine, the name "goat mushroom" was assigned to this mushroom.

In young goats, the cap looks like a pillow with the edges bent downwards, in older specimens it is flatter and sometimes cracks.

In dry weather, the trellises have a dry cap, and after rain they are as slippery as those of boletus. After the onset of sunny and dry weather, the cap becomes dry again. Its size ranges from 4 to 12 cm.

The leg of the goat is solid, cylindrical in shape with a slight thickening at the root. Its length reaches 10 cm, and its thickness is 2 cm. The color of the leg at the top is lighter - yellowish or rusty-ocher, and at the bottom it is darker - reddish-brown. The flesh of the leg turns red at the cut site and has a pronounced mushroom aroma. The tubules under the cap of young mushrooms are light yellow; with age, they darken and become brown. Their length reaches 10 mm.

Goats are very similar to boletus, but differ from them in a thinner leg without a cuff and a non-removable skin on the cap. The flywheels are also similar to them, but differ in a darker color.

Goat (Suillus bovinus) is a tubular mushroom of the Maslenkov family. It can be found in all corners of our country, in the coniferous forests of Siberia and the Urals.

There are far more edible mushrooms in our forests than many of us realize. The kids' mushrooms also belong to unfamiliar ones, photos and descriptions of which can be found in books and on the Internet. People often pass by. And it is completely in vain - many delicious dishes can be prepared from these mushrooms!

The goat mushroom is a member of the Boletov family. People call it: goat, mullein, sieve, ivanchik, etc. The goat mushroom is relatively little known.

However, such popular macromycetes as boletus boletus, boletus and boletus boletus are its relatives. In kids, the skin is not removed from the cap. They differ from oils in slightly smaller sizes.

In addition, there is no cuff on the legs of the goats, a distinctive feature of autumn boils.

Description

In young specimens, the hymenophores are red-yellow, and in more mature specimens, they are brown-olive. In older mushrooms, the flesh is harsh, dense, elastic, has a mild taste and a subtle pleasant smell. The tubular layer of the macromycete is adherent to the stalk. Initially, it is dirty yellow in color, but as the mullein matures, it turns light brown or brown.

Dark spots remain on the tubular layer from touching. The goat fungus does not emit milky juice. Its spore powder is light brown or olive brown in color. The stem of the macromycete is cylindrical. Its maximum thickness is 2 cm, and its height is 10 cm. It is dense, solid and smooth, sometimes it can be bent, in young specimens it is slightly swollen.

The leg is the same color as the cap. Photos of goat mushrooms can be viewed in this article.

Habitat and distribution

It usually settles in large communities, although there are also solitary specimens. One of the positive qualities of the goat is that there are no poisonous counterparts with which it can be confused. An exception is the pepper mushroom, which is somewhat similar to it. However, this macromycete, although not edible, is not poisonous either. Moreover, pepper mushrooms rarely form communities.

Culinary characteristics

The kid is an edible mushroom. It belongs to the third category.It can be eaten after fifteen minutes of cooking. Longer processing is not recommended, as the fruiting bodies become soft and 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. A wonderful mushroom powder is made from dry goats. These mushrooms are rich in composition. They contain such useful substances: vitamins of group B, vitamin PP and D, phosphorus, carotene, as well as a complex of valuable amino acids.

These mushrooms have antimicrobial activity.

The goat or sieve mushroom, like the bruise, belongs to the Boletov family. You should go to the forest for these mushrooms at the end of August, and you can collect them until the beginning of October. In a particularly rainy summer, the season starts earlier. Despite the not very pleasant smell, the taste of the goat is in no way inferior to the rest of the edible mushrooms.

Photos and descriptions of the goat mushroom, where it grows and how it is customary to eat it, you will learn below.

Pepper mushroom. Description of pepper mushroom

One of the representatives of the class Agaricomycetes and the Boletov family is a pepper mushroom. It grows throughout the European area and the Far East.

Description of pepper mushroom

Description of the mushroom

Pepper mushroom, or pepper oil can, prefers dry soils and coniferous forests. Mycorrhiza forms with pines and spruces. Less commonly found under cedars. It has an attractive appearance for a novice mushroom picker. Its description:

a hat of medium diameter (2-6 cm);
the shape of the hat is convex, rounded;
rusty to red color;
the hymenophore is tubular, in color it may coincide with the color of the cap or be darker than it;
the pulp is homogeneous, yellowish;
leg height 4-8 cm;
thickness 1.5-2 cm.

The surface is pleasant to the touch, velvety and dry. At the break, the pulp becomes red. It tastes like pepper, hence its name - "pepper mushroom". The aroma is pleasant.

Spores and spore powder are yellow. There is no ring or “ruffle” on the solid leg; "Skirt" from the remains of a private bedspread.

Fruiting begins on hot July days and lasts until the end of autumn. Grows in small groups of 2-3 pieces.

Pepper mushroom prefers dry soils and coniferous forests

Similar species

Pepper mushroom is sometimes confused with common oil. The main difference is in the taste and red color of the spore-bearing layer. Also, bitter and goat are related to similar species.

Gorchak

Fans of "quiet hunting" know how the pepper mushroom differs from its close relative, the bitter mushroom, or gall mushroom. Its appearance is characterized by the following features:

the hat is light, beige or brown, with a red tint;
the leg is uniform, yellowish-orange;
tubes are light green or brown;
the taste of the pulp is unpleasant, bitter;
fine fiber pulp;
the color of the pulp is white.

Its flesh turns red when cut. The stem is 10 cm high and up to 2.5 cm in diameter. Gorchak is inedible because of its bitter taste. The flesh tastes the same hot and spicy as that of a pepper mushroom. Some mushroom pickers recommend soaking the bittersweet in salt water and then cooking it.

Goat

Another double, a similar edible species, is the goat, or dry oiler. Its description:

the hat is beige or brown, with a red tint;
the surface of the cap is slightly mucous;
the leg is yellow, heterogeneous in color;
the layer of tubules is milky pink;
the flesh is pink, tasteless or slightly sour;
the smell is expressionless.

Goats grow under pines and firs. They feel good on acidic soils, prefer moist places. More often found in Europe and Siberia, in the Far East and the Caucasus. Fruiting of mycelium begins in the last days of summer. Goat is a mycorrhizal forming agent, most often it is typical for pine.

Irina Selyutina (Biologist):

Very often, for some unknown reason, perhaps due to the presence of the word "pepper" in the species name, novice mushroom pickers often confuse pepper mushroom (pepper oil can) and pepper milk mushroom.Not only do they differ sharply in appearance, they also belong to different taxonomic groups:

pepper mushroom: a representative of the Boletov family, genus Halciporus;
peppercorn: a representative of the russula family, genus Millechnik.

But there is confusion. To prevent this from happening, remember the following features of the appearance of a load of pepper:

cap: white or with a cream shade, with a diameter of 5 to 20 cm, in the center there may be reddish spots and cracks;
the shape of the cap: in young mushrooms - slightly convex, in older ones - funnel-shaped;
the surface of the cap is matte;
hymenophore: lamellar, represented by narrow plates descending to the pedicle;
pulp: white, firm and brittle at the same time;
leg: white, dense, often tapering towards its base, reaches 8 cm in length, thick (up to 4 cm);
milky juice: white, acrid, when in contact with air, it becomes greenish-olive or bluish.

Description of the mushroom

Goats are medium-sized edible mushrooms that grow in Russia throughout the northern temperate zone. The traditional name of the mushroom has many synonyms. In different regions, it has its own: a sieve - for the fact that its lower part resembles a sieve, a swamp (swamp) - for growing in swamps, and other popular nicknames (slingshot, devil, bogweed, moss, ivanchik, sheep, mullein etc.).

Outwardly, the kids resemble boletus, and some mistakenly put them in a basket instead of boletus. With the latter, the color of the cap is really similar: yellowish or reddish-brown, red-brown, ocher. Its diameter usually reaches 4-12 cm. It is difficult to remove the skin from the cap. It is smooth to the touch and mucus in wet weather. The shape of the cap is cushion-shaped, convex or flat-convex, changes with age: it becomes flat or vague. Spores are yellow, smooth.

Other characteristic signs of a goatling:

The leg is 1-2 cm thick, up to 10 cm long. Matte, dense, cylindrical, often curved and thickened downwards.
The colors of the leg and cap are the same.
The pulp is elastic, in the leg of a red or brown shade, in the cap - pale yellow, yellow. It turns pink at the cut.
Descending or weakly descending tubular layer. In young mushrooms, it is gray-yellow, turns yellow as it grows, and becomes brown in color by old age. The edges become torn.
The tubules (about 8 mm high) usually adhere to the stem and are difficult to separate from the flesh of the cap.
If you taste the pulp, you can feel the sourness. The taste is usually expressionless, and the smell is pleasant.

Cooking use

When boiled, these mushrooms change their color to purple-violet, which is alarming for many mushroom pickers. This property of goats is taken into account when preparing dishes from them. Another caveat: sieve grinders are often wormy, even young specimens. The worms start in the cap and are not visible at the cut of the leg. Experienced mushroom pickers are familiar with this quality and do not even pay attention to old specimens - they are deliberately affected by worms.

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

Many mushroom pickers like 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 the sauce, to main courses or soups. And the process of drying these mushrooms itself is quite simple:

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

You can quickly dry the mushrooms in the oven set at 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 pan with onions and spices to taste. You can use them in this form as an independent dish or as a side dish for potatoes or meat.

For long-term storage, the goats are still pickled or salted.There are no special recipes for them - they act in the same way as with butter or honey mushrooms. For pickling, boil the mushrooms for at least 25-30 minutes, prepare the marinade and roll them into jars. Any clean large container is suitable for salting. Boiled mushrooms are laid in layers of 3-4 cm, which are alternately sprinkled with non-iodized salt. Salt with iodine has an additional useful quality, but it is not suitable for pickling - it gives the mushrooms a pronounced smell of iodine, which interrupts the natural mushroom aroma.

What do kids mushrooms look like? False goat mushrooms: how to distinguish from edible ones, instructions with photos and descriptions

With the onset of the quiet hunting season, false goat mushrooms appear; how to distinguish it from edible ones and how not to confuse a kid with other subspecies similar to it - such a question arises for novice mushroom pickers. Other names - sieve, mullein, horned, swamp, sheep, ivanchik, nutlet.

What does a goat mushroom look like?

Goat is a red-ocher, pale yellow or light brown tubular mushroom. The rounded cap has a shiny, smooth surface. The height of the leg is 3-7 cm, the diameter of the cap is 4-12 cm. The spores of the sieve are soft, yellow or brown, irregularly angular.

Primary processing

Mushroom pickers like kids because they have a pleasant taste and high nutritional value. Before use, the grates are soaked in cold water for 10-15 minutes. Then the wormy spots are removed and cooked for 20-30 minutes. Moreover, cooking is mandatory, regardless of whether the grates will be subjected to other processing. This is due to the fact that the kids absorb chemical elements from the environment. After cooking, harmful substances remain in the broth, the bitterness inherent in the taste of mullein leaves. If a soup is being prepared, the first broth is drained.

Application of the grate goat mushroom

Mullein, like other species, is boiled, fried, dried, made into mushroom powder, which is used as a seasoning. Delicious pickles are obtained from young specimens.

Are there false kids

Due to the diversity of the mushroom kingdom, there is confusion associated with the existence of mushrooms similar to lattices - boletus and moss. Little kids don't have doubles. So the sieve shanks can be collected without fear, having studied the type and characteristics of false kids, photos and descriptions of similar varieties.

Comparison of goat mushroom with pepper mushroom

If we compare the image of the kid with the photographs of the peppers, one can note a characteristic difference - the kids do not have a skirt, like pepper boletus. In addition, peppers are inherent in a brighter, more saturated red-brown color.

And about the secrets

Since baby goat mushrooms are not found in nature, it is possible to collect sieve shanks without fear of confusion and poisoning. Mullein grows either in marshy areas or in dry coniferous forests with sandy soil, in regions with a continental, temperate climate. Reshetniks are found in the European and southern parts of Russia, Siberia, and the Caucasus. Their favorite spots are near blueberries, cloudberries and blueberries. These mushrooms appear after warm, torrential rains between May and November.

The taste and nutritional value of the dish depends on the quality of the kids. Fresh, young mulleins contain amino acids useful for humans - lecithin and tryptophan, as well as B vitamins and niacin. But these mushrooms are often wormy, so before you put the mullein in the basket, you need to make sure that it is not damaged by parasites.