Kozlyak (lattice): a description of the appearance and features of cooking
Kozlyak (Suillus bovinus) is a tubular fungus of the Maslenkov family. It can be found in all corners of our country, in the coniferous forests of Siberia and the Urals.
Mushrooms of medium size, caps are slimy or slippery, especially after rain. On the wrong side, the hat has pores of yellow, light orange, olive and gray. The color of the spores in this genus of mushrooms is usually brown.
The goat's hat is yellow-brown or creamy-beige; in young specimens, the cap is soft with a slightly rolled white edge. The top of the hat is quite smooth, maybe a little sticky. In wet conditions, it is slimy, and in dry conditions it is matte.
With age, the curl disappears, the cap becomes flattened and reaches a diameter of 3-10 cm. The color of the stem of the mushroom is the same as that of the cap, it has a length of 3-6 cm and a thickness of 0.5-1.5 cm. The stem has no ring. The flesh is pale yellow and becomes pinkish with age.
Young goats are tasty, while old ones become rubbery with age. The leg is hollow, rounded, curved. The mesh on the wrong side of the hat resembles small honeycombs. The flesh turns blue when broken. The tubular layer does not separate from the cap.
Kozlyak - tubular fungus of the Maslenkov family
Other names for goats
The mushroom is also called the lattice. The wrong side of it resembles a sieve. There are also popular nicknames for the fungus: goat's rue, goat, horn, goat. This mushroom is also called the swamp, due to the fact that it settles in marshy areas. It used to be called the devil.
On the existence of false goats
Sometimes gratings are confused with flywheels or oilers. In general, false goat's rue do not exist in nature. The goat's inedible counterpart is the pepper mushroom. Its flesh has a peppery flavor and is not edible or poisonous. Dried goat is used as a seasoning for dishes. There are cases when pepper mushrooms were served as a spicy snack with vodka. If you cook it for a long time, it will lose the taste of pepper. Cooked along with other mushrooms, the pepper will not spoil the dish.
Reshetniks are distinguished from butterflies by their skirt, the color of the bog can be yellow, dark and light brown. Young kids have a very neat hat that looks like a pillow. On old horns, it changes shape, cracks. It is possible to distinguish a mushroom from butterflies and mossiness mushrooms by changing shape as the cap grows.
Gallery: goat mushroom (25 photos)
Where to collect goats (video)
The goat has a pleasant fruity smell, and the other described species are edible mushrooms, which are not very interested in culinary specialists. Settles in sun-sheltered and damp areas, as well as on roadsides. Blueberries and cloudberries can be found not far from the goat growing areas.
Goat grows either near swamps or in a dry pine forest
When and how to collect goat mushrooms
Goat can be harvested from late summer to autumn. Peak harvest occurs in August - September. At the end of October, there are very few goats. Mushroom pickers do not advise collecting old specimens, it is better to look for young kids. Cut off the wormy parts of the bogs at once to avoid re-cutting.
They say that young goats are used for cooking jam, mushrooms are viscous and taste like dried fruits. After assembly, soak them for 5-10 minutes in cold water. Bitterness is removed by boiling in salt water.
Goat can be harvested from late summer to autumn
Nutritional value and palatability of goats
Goats are very often wormy. Only freshly picked mushrooms do not have a pronounced aroma. Goat's rue belongs to the fourth category of nutritional value.
The chemical composition of goat contains phosphorus, amino acids, phosphatides and lecithin. Also, vitamins B1, B2, PP were found in the goat. Mushrooms are dried and added to dishes as a dry powder.. The taste is unobtrusive, rather soft, the smell is fruity.
To taste goats are very similar to boletus, but true connoisseurs are able to find the difference between them. It has been established that some species from the Oil family contain resinous substances that treat headaches.
Important! Scientists noted that mushrooms from the Maslenkovye family absorb radioactive substances very well near industrial enterprises. It is not recommended to collect goats in such places.
Fiber also includes the element chitin, which is difficult for the body to absorb. People who suffer from intestinal and stomach problems are not recommended to eat goats. Some people believe that goat mushroom has a healing effect., it contains an antimicrobial substance - nebularin.
External features of kids (video)
How delicious to cook goat mushrooms
When boiled, goats turn purple-purple, which intimidates some beginner mushroom pickers. They are less beautiful and tasty, unlike butter. Goat kid's hats can be marinated. Reshetnik is salted, dried and boiled.
Pickled goats
The legs of the kids need to be cut off, the hat should be cleaned from the film. We fill the saucepan with water to half, throw the mushrooms into salted and sour water, to which a solution of vinegar is added. Pour vinegar essence, salt, seasonings and pepper into the container to taste.
The water will boil, after that the goats need to be squeezed out. Cooking should last 40 minutes, spices and salt are added there. Arrange the boiled mushrooms in jars and roll up, and then close with plastic lids. The use of goats helps to increase immunity, has a strengthening effect on the body.
Goat mushrooms can be pickled
Salted goats
Remove debris and dirt from mushrooms. Cook the mushrooms for 20 minutes over low heat. The first water is drained, the mushroom mixture is washed in water, waiting for the excess water to drain, a colander is perfect for this.
Salt goats should be after cooking in the above way in the proportions: 60 g of salt per kg of goats, everything is covered with a wooden circle on top. Garlic, horseradish and tarragon are added for flavor. After a week, the mushrooms will pickle and you can eat them.
Fried mushrooms
Fried goats are usually boiled in salt water for 20 minutes before frying. Pre-fry the onion until golden brown with a handful of flour, spices and sour cream. You need to fry the mushrooms for half an hour. The prepared dish is decorated with herbs and served with boiled potatoes, vegetables and rice.
Dried goats
Mushroom pickers love to dry grates. First you need to remove the dirt from them, rinse and dry the goats. Cut goats into small pieces. Hang the mushrooms to dry on a thread in the sun. Dried goats are used in almost all mushroom dishes. They make gravies, mashed potatoes, and soups.
Goats will be of interest to both novice mushroom pickers and professionals
Goat mushrooms with pickled onions
An excellent dish with pickled onions is prepared from the lattice. Mushrooms with pickled onions are prepared for 3 servings, for this we need:
- kids 0.2 kg;
- 2 medium onions;
- 2 tbsp. l. vinegar;
- 1 tsp sunflower oil;
- spices and salt to taste.
Goatlings are cleaned from dirt and plant debris. They are washed, put a saucepan with water and bring it to a boil, cook over low heat for half an hour. Let the kids cool down and put them in a colander to make the water glass.
