Goat liver recipe. Goat mushroom: description, habitat, culinary value

Few have heard of mushrooms with such a funny name. Real mushroom pickers respect butterflies, during the period of long rains, a random “goat” can get into a basket together with them, they ripen at the same time, and in the same forests.

The goat mushroom is smaller in size than its “brother”, its skin is not removed, there is no “cuff” on the leg, and it itself is thinner and more elegant than that of a butter dish. The peculiarity of the plant is that there are no “false kids”, no one disguises itself as it, it is simply impossible to confuse this mushroom with any poisonous double.

These delicious and useful inhabitants forests in wetlands, next to blueberries, cloudberries,. Goats settle more often in large groups. The pulp of mushrooms has a strong bactericidal effect, it contains vitamins, phosphorus, carotene, amino acids.

And why "goat"? In the people, the mushroom is also called "cow". And all because they can be found in the meadows where cattle graze.

Goat mushrooms - cooking recipes

What do we do when we bring mushrooms home, the easiest and fastest recipe:

• We carefully sort the collected mushrooms.
• We clean.
• We wash.
• Soak for a quarter of an hour.
• Drain the water, boil the kids in water for 20 minutes.
• Fry with chopped onion.
• Pour in sour cream, add salt, fry for another five minutes.

Decorate the finished dish with parsley, dill.

Delicious appetizer with pickled onions

Step by step preparation:

• Peel and wash the mushrooms, dip in boiling water, cook for half an hour.
• Throw ready goats in a colander and cool.
• Separately peel and cut onion, pour it with a few tablespoons, salt, sprinkle with spices.
• After half an hour, the product is ready for use, it must be mixed with mushrooms, sprinkled with vegetable oil, salted if necessary.

Soup with goats

• Goats - 500 grams.
• White cabbage - 300 grams.
• Potato - 400 grams.
• Carrot - 150 grams.
• Onion - 150 grams.
• Oil for frying - a tablespoon.
• Salt and spices.

Step by step preparation:

• Mushrooms are thoroughly cleaned, washed well under running water (especially if they are brought from the forest).
• Pour the kids hot water, put on the stove, let it boil, change the water.
• AT clean water boil for about 40 minutes. We add some salt.
• The resulting foam must be removed.
• When the mushrooms are cooked, they are laid out in a colander, the water is poured out.
• Peel the onion, cut it into small pieces.
• We clean the carrots, rub on a grater.
• Peel the potatoes, cut into cubes (can be straws).
• Shred the cabbage, trying to avoid large pieces.
• Boiled goats cut into medium-sized pieces.
• Fry the onion in oil, then add the goats to it, and simmer everything over low heat for about 3 minutes.
• Add carrots, simmer for about 5 more minutes. Salt, add spices.
• Boil water on a separate burner. After boiling, put the potatoes, cook for about 5 minutes.
• Add cabbage, boil for another 5 minutes.
• Add fried onions, carrots and goats.
• Cook the soup until the vegetables are cooked. On average it is 5-10 minutes.

The soup is very tasty and fragrant. Serve with greens.

Mushrooms with potatoes in sour cream

For cooking you will need:

• Potato - kilogram.
• Mushrooms - 500 grams.
• Onion - 2-3 medium heads.
• Sour cream - 150 grams.

Step by step preparation:

• We clean the potatoes, cut them into strips (you can also slice them, as you are used to).
• Onion cut into half rings, fry.
• Add the chopped potatoes to the onion. We also fry. To preserve the integrity of the dish, salt at the very end.
• In a nearby pan, we also fry the honor of the onion, then spread the finely chopped mushrooms. As soon as the mushrooms are cooked, add sour cream and cover with a lid.

After the mushrooms brew a little, they are laid out on a plate along with potatoes. Products do not need to be mixed, they are placed side by side. Any pickles for such a dish will only benefit.

Methods for storing mushrooms

Dry the goats properly

There are several ways to dry mushrooms:

• Hang them gathered on a thread in the sun.
• After assembly, dip with a cloth, cut into thin plates. Put the kids on a flat surface, for example, spreading. Expose to the sun. Can be placed in a well ventilated area. After 2-3 days, the mushrooms will dry out.
• You can dry the kids much faster by simply placing them in the oven at a temperature of 80 degrees.

The finished product can be ground with a coffee grinder, sauces, gravies, mashed soups can be prepared from such a powder.

Pickles

For pickling you will need:

• Fresh goats - a kilogram.
• Salt - 3 teaspoons.
• Sugar - 2 teaspoons.
• Garlic - 2 cloves.
• Cloves - 3 things.
• Vinegar - 3 tablespoons.
• Black peppercorns, dried dill and bay leaf.

Step by step preparation:

• For pickling a kilo fresh mushrooms Rinse with water changes several times.
• Peel, boil for 15 minutes, rinse again. Add mushrooms to clean water, for one kilogram of the product you will need three teaspoons of salt, two - granulated sugar, two cloves of garlic, three cloves, black peppercorns, dried dill and bay leaf.
• Bring everything together to a boil, cook for another five minutes.
• Turn off the fire, pour in three tablespoons of table vinegar.
• Transfer the goats to sterile jars and roll up.

The preparation is good as a snack in winter time of the year.

For salting you will need:

• Fresh goats - a kilogram.
• Salt for boiling - a teaspoon.
• Salt for salting - 60 grams.
• Garlic - 5 cloves.
• Dried dill - 5 grams (can be replaced with 30 grams of fresh).
• Tarragon.
• Horseradish.

Step by step preparation:

• Garbage is removed from the mushrooms (twigs, leaves, moss residues).
• Put the mushrooms in a saucepan and put on slow fire.
• Add salt, boil for about 30 minutes after the water boils.
• The first water is drained, the mushrooms are washed in clean water and put in a colander to glass the water.
• Put the "goats" in a container, sprinkling them with salt.
• Peel the garlic, cut into slices and put in mushrooms. Dill, tarragon, horseradish can also be added there, but all these spices are put to taste.
• Mushrooms are covered with a wooden circle from above, they are kept under oppression for three days.

In a week, delicious salted mushrooms will be ready.

Grandma's recipe

For cooking you will need:

• Goat mushrooms - kilogram.
• Pork fat - 125 grams.
• Salt to taste.

Step by step preparation:

• Mushrooms are cleaned and washed.
• Boil for 15 minutes, drain the water, boil again for 15 minutes. They don't salt.
• Melted in a frying pan lard, fry the mushrooms on it for about half an hour with the lid closed.
• Remove the lid, add salt and fry for another 15 minutes.
• Jars are prepared: washed, dried, sterilized (you can sterilize in the oven for 15 minutes).
• Fried mushrooms are laid out in jars and melted lard is poured on top.
• Close with lids. If they are metal, they are sterilized, plastic ones are simply doused with boiling water.
• Wrap, let cool slowly. After 24 hours, jars with mushrooms can be moved to the refrigerator.

Before serving, the goats are fried in a pan. To some, this recipe will seem very fat and complicated. But this is how our grandmothers closed the mushrooms, and everyone was satisfied.

You can store mushrooms in this way:

• Raw in the refrigerator is stored for no more than a day, while the storage container should be open.
• Boiled mushrooms in the refrigerator are stored for no more than 2 days, if they are in the broth - no more than 4 days.
• AT freezer storage is allowed up to six months.
• The shelf life of mushroom powder is one year.
• The shelf life of dry mushrooms is 2 years.

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

• You need to fry with onions, potatoes.
• Put a bay leaf, cloves, black pepper and allspice in the marinade.
• For stewing, you need to take carrots, turnips, thyme and various herbs.
• Kids go well with rice, chicken and duck, turkey and even venison. A great combination to get with eggs.

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

The perfect combination: kids in boiled with buckwheat or 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. It also gives a wonderful aroma.

The main "amazingness" of kids is that during cooking they acquire a purple hue. But that's not all the surprises. These mushrooms can be used to make wonderful jam. To prepare it you will need:

Step by step preparation:

• Mushrooms are recommended to choose small.
• The goats are boiled.
• In a separate container, a syrup is prepared from freshly squeezed juice and granulated sugar.
• The zest cut into small strips or cubes is boiled for about 5 minutes. drain the water, 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 time boiling should last about 7 minutes.
• After the jam has been boiled for the last time, it is poured into jars and rolled up.
• Banks are set upside down (like a lid), wrapped well so that they cool as slowly as possible.

The appearance of such mushrooms resembles candied fruit.

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Where do truffles grow in Russia and Ukraine. How to collect truffles?

It is a member of the Boletov family. The people call it: goat, mullein, lattice, Ivanchik, etc. The fungus goat is relatively little known. However, its relatives are such popular macromycetes as boletus, boletus and boletus. In goats, the skin is not removed from the hat. They differ from butterflies in a slightly smaller size. In addition, there is no cuff on the legs of goats - a distinctive feature of autumn butterflies.

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 along the edges. Its color is orange-brown, and sometimes light brown. In dry weather, it becomes shiny, and in wet weather, greasy. The skirt under the hat is missing. In young specimens, the hymenophore is red-yellow, while in more mature specimens it is brown-olive. In older mushrooms, the pulp is harsh, dense, elastic, has soft taste and barely perceptible nice smell. Tubular layer of macromycete - adherent to the stem. Initially, it has a dirty yellow color, but as the mullein matures, it becomes light brown or brown. From touching the tubular layer, dark spots remain on it. The goat mushroom does not secrete milky juice. Its spore powder has a light brown or cylindrical macromycete leg. Its maximum thickness is 2 cm, and its height is 10 cm. It is dense, continuous and smooth, sometimes it can be bent, slightly swollen in young specimens. The stem is the same color as the hat. Photos of goat mushrooms can be viewed in this article.

Habitat and distribution

The fungus goat grows in coniferous as well as mixed forests. Moreover, it can be found throughout the entire area of ​​the northern part from July to September-October. Goats prefer damp places. They especially like lowlands, as well as wetlands. Blueberries, cloudberries or blueberries can often be found in their neighborhood. Mushroom goatling is very unpretentious. It usually settles in 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, this macromycete, although not edible, is not poisonous either. Moreover, pepper mushrooms rarely form communities.

Culinary characteristics

Goatling is an edible mushroom. It belongs to the third category. You can eat it after fifteen minutes of cooking. Longer processing is not recommended, as the fruit bodies boil and turn purple, which can spoil the aesthetics of the dish. Mushroom kid is salted, marinated, stewed and fried. They can be dried for the winter. From dry goats make a wonderful mushroom powder. These mushrooms have a rich composition. They contain such useful material: vitamins of group B, vitamin PP and D, phosphorus, carotene, as well as a complex of valuable amino acids. These mushrooms have antimicrobial activity.

Goat fungus (Suillus bovinus) - belongs to the family Oilers, the genus Oilers. The people also call the grate (because of the tubular layer at the bottom of the hat), cow mushroom, cow mushroom, swamp, dry oiler, goat mushrooms and kid. Previously, it was collected for livestock feed, hence the name.

• in the lattice, the hat at a young age is convex or flat-convex in shape, later becomes flat, thinner along the edge. In diameter, it reaches from 2 to 8 cm, sometimes it can grow up to 10 cm. The surface is smooth, oily in wet weather. The color of the cap depends on the habitat and can be from yellow-brown to orange-rusty-brown and red-brown.
• the tubular layer is grown. The tubes run weakly down the stem. The outer pores of the tubules are large and angular (of different sizes), while the inner pores are small and thin. The color of the pores, depending on the age of the fruiting body, varies from light yellowish to brown.
• mullein mushroom has a short (often barely noticeable), continuous, fibrous, cylindrical leg 3 to 6 cm long and 0.5 to 1.5 cm in diameter, sometimes narrowed downward, often curved. The color of the stem is the same as the cap, sometimes it can be a little lighter.
• the pulp is soft, whitish-yellowish, pinkish, odorless, does not change color on the cut. In a brownish-cream shade. Reddens during cooking.

Although the mushroom goat (goat) is not as popular as boletus or boletus, it is still edible and belongs to the third category in terms of nutritional value.

Spreading

Goat mushrooms are quite common and grow in pine or deciduous forests, where pines predominate. Especially like to grow in a young spruce forest on sandy soil.

The main fruiting period starts from June to October in temperate regions. They grow singly or in large groups, especially after heavy rain.

How to collect

Lattices are not popular with mushroom pickers, but in the absence of other mushrooms they are also collected so as not to return from the forest with an empty basket. They are champions in worminess, sometimes there is not a single pure one from the whole group.

Having cut off the leg with a knife at the base, you need to take a closer look at it. Even if the leg is not wormy, then the hat can be charged. At the slightest suspicion, it is necessary to cut the hat to make sure not to carry the worm mushroom home.

It is better not to take old gratings, because by the time the mushroom picker brings them home, they will deteriorate.

Doubles

By external description the goat fungus has a counterpart - it is a pepper mushroom. But only by outward signs they can be confused. In addition, in size, the pepper mushroom is much inferior to the goat. But because of specific smell and burning taste refers to inedible. However, pepper oil is not poisonous and is used instead of pepper as a condiment.

The lattice has no poisonous counterparts.

Primary processing

Before you start cooking the grates, you need to process them. They are rarely dirty, as they have dry caps. They can be soaked in water for 5-10 minutes, sometimes a light wash is enough.

Next, you need to remove all wormy places. It is advisable to cut the caps into several parts before cooking. Cook for 15 minutes, after which the grills are ready for further cooking at the choice of the hostess.

Methods for preparing the goat mushroom are the same as for other mushrooms of the genus oily. They are dried, boiled, fried, salted and pickled.

For pickling and salting, it is better to take only young fruiting bodies with strong hats.

Nutritional qualities, benefits and harms

In terms of nutritional value, goats belong to the third category, but chemical composition their very rich:

• protein - digested by 70%;
• low calorie;
• have a lipid digestibility of 95%;
• dietary fiber - 1.3 g;
• healthy sugars - 0.5 g;
• amino acids;
• vitamins of group B 1, B 2, B 3, D, PP (pantothenic acid);
• minerals, phosphorus and carotene.

Goat's unique ability is its antibacterial properties. They do the following:

• antioxidant;
• immunomodulatory;
• diuretic;
• tonic;
• wound healing;
• improve the functioning of the digestive system.

But there are also contraindications. It is necessary to limit or even eliminate the use of mushrooms if there are problems with digestion. And also do not use old and overgrown fruiting bodies, they can cause poisoning.

Children under 3 years of age should not eat mushrooms at all.

During the "silent hunt" you should not give up such a fungus as a kid. This beautiful mushroom with valuable nutritional qualities very easy to assemble and handle.

With this dish, MasterCock begins the publication of goat meat dishes. In the selection of goat meat dishes you will find the answer to all your questions - recipes with goat meat, how to cook roast goat meat, how to cook odorless goat meat, goat ribs recipe, roast goat meat, goat meat dishes. We call goat meat goat meat, but in America they try to avoid such a name, considering it common. Marketers and goat meat producers prefer to use the word of French origin "chevon". But in some parts of Asia, the word lamb is used for the name.

About 70% of the world's population eats goat meat.

It looks like the sternocostal part of the meat of a young goat

Most famous cuisines of the world that include goat meat in their dishes is African, Middle East, North African, Indian, Nepalese, Pakistani, Mexican and Caribbean.

If earlier in America goat meat could only be found in ethnic restaurants now dishes from it are popular in upscale restaurants. Goat meat is considered a delicacy in Nepal.

Prepared from goat meat various dishes, it is stewed, fried, baked, barbecued, chopped products, canned food and various sausages. The best meat is considered from young goats from 6 to 9 months. Ribs, loin and tenderloin are suitable for fast food, and other parts are suitable for long-term stewing. Although goat meat is classified as red meat, goat meat is less fatty and contains less cholesterol than lamb and beef.

Goat meat has no odor, despite the reputation for being foul-smelling, it is the skin that does. The main thing is to cut the carcass correctly. Lamb has a more pronounced smell compared to goat.

You can buy goat meat from us only on small private farms. Industrial breeding of goats, as in other countries, is not cultivated in Ukraine. For Ukraine, it would be good news about industrial breeding. The goat uses less feed and tends to graze more densely on the pasture than cattle. Obviously, there is a small demand for meat, the main factor in the absence of a breeding herd in Ukraine. Let's hope that someday goat meat will become as popular in our country as in Australia.

Today we will cook a roast from the ribs of a young goat. To begin with, we will thoroughly wash the meat and cut it into pieces. Do not listen to anyone, the meat of a young goat does not need to be soaked in anything, this will only wash vitamins and nutrients into your marinade.

After we cut the ribs into portions, we fry them for vegetable oil, previously rolled in flour, until golden brown. We put the fried ribs in a cauldron, and pour, the liquid should slightly cover the ribs with boiling water. Bring to a boil and put on a slow fire to simmer. It takes about 1.5 hours to simmer. The stewing time depends on the age of the animal, so we check the readiness of the meat, which should slightly move away from the bone.

While our meat is stewing, we cut the onion into cubes, carrots into cubes and the same Bell pepper and sauté everything until the onion is golden, then add the chopped fresh tomatoes(preferably solid) sauté for another 2-3 minutes and add everything to the cauldron with ribs. Then cut the potatoes into slices or large cubes and fry in vegetable oil from all sides until golden brown. We check our meat and if it is almost ready we send potatoes there. Only after we have added potatoes to our roast do we bring them to taste. Salt, pepper and add various spices. I like the composition of spices called hops-suneli. Our roast is ready, hurry up to try it, but don't forget that optimum temperature serving second courses is 65-75 degrees. You can also order from our culinary school goat meat master class.