Composition, calorie content and useful properties of the goat. Why is it very useful, can it harm a person and what are the contraindications to the use of the mushroom. How to cook it tasty and safe. With great care, it is necessary to introduce the mushroom into the diet of children and pregnant women, who very often suffer from allergies.
Goat recipes
Since the goat is conditionally edible, it is advisable to soak and boil it before cooking. Heat treatment will destroy dangerous toxins and poisons, thus avoiding intoxication. It is an excellent ingredient for various soups, side dishes, main courses, baked goods, salads. If there are no contraindications for eating the goat, it can be perfectly combined with other products - meat, fish, dairy, vegetables.
Here's what you can cook with a goat:
- Sandwiches … Cut the white loaf into thin slices. Then fry the pre-soaked and boiled mushrooms (250 g). Season with salt and pepper, mix with grated hard cheese (100 g). Next, season all this with chopped garlic (5 cloves) and pour over sour cream. Now fry the loaf until golden brown in a large amount of butter and put a little mushroom mass on each piece. Then put the sandwiches in a well-heated oven and hold for about 20 minutes. During this time, the cheese should melt. Sprinkle with parsley or dill before serving.
- Stew … Wash and sauté cauliflower (150 g), fresh green peas (0.5 cups), chopped carrots (1 pc.), Onions, preferably sterling (1 pc.) And baby goat (150 g). Saute the ingredients separately in a large amount of oil. Then mix all this, salt, pepper, sprinkle with garlic twisted in a meat grinder, fill with water (about 150 ml) and add tomato (5 tbsp. L.). Simmer this mixture over low heat for about 30 minutes, covered.
- Soup … Boil mushrooms (350 g) and potatoes (2 pcs.). Then fry the onions and carrots in oil (1 pc.). Combine all this, fill with water, salt, pepper and add 2 tbsp. l. thin vermicelli. Next, put 1 tbsp. l. raw green peas and simmer the mixture for about 20 minutes over low heat, covered. Before serving, the soup can be sprinkled with processed cheese.
- Pilaf … Boil 1 cup white or brown rice, preferably long. To make it soft, before that it should be soaked in water for an hour. Next, pour the mushrooms (250 g) with water, which should be allowed to stand for 2-3 hours. After this time, drain the liquid and dry them. Then cut the goat and fry in oil until golden brown. Then do the same with carrots and onions (1 pc.). Combine all this, salt and pepper, pour corn oil (0.5 cups) and put to simmer on low heat for 30 minutes. Remember to stir the pilaf periodically.
- Baked potatoes … Peel it (1 kg), cut into circles, salt and leave for an hour. Then fry chopped and pre-boiled mushrooms (450 g) in vegetable oil. Next, grease a baking sheet with oil, put a layer of potatoes on it, then mushrooms and again potatoes. Sprinkle everything on top with pepper and salt, pour sour cream and grind with grated hard cheese, which will be enough for 150 g.
- Pasta … Boil the horns (0.5 kg), rinse them and put them in a greased baking dish. Then put the fried mushrooms (200 g) on top, top with sour cream (50 g) and sprinkle with hard cheese (150 g). Next, put the baking sheet in the oven, preheated well. Leave it here for 10-15 minutes until a crust forms.
- Salty … The goat should be soaked for 2-3 hours, cut into circles and salt at the rate of 5 tbsp. l. salt per 1 kg of mushrooms. It needs to be distributed between layers, in the same way as chopped garlic (1 head). To do this, you must use a deep container. Then press down the mushrooms in the form of jars and refrigerate for 2-3 days. This method of cooking will allow you to avoid intoxication and get a really tasty side dish.
Recipes for frozen and dried goat are very popular. In the first case, just wash the mushroom, dry it, chop it, put it in a bag or in a plastic container and send it to the freezer. To dry the mushrooms, you also need to wash, chop, put on a baking sheet and put them in a slightly preheated oven for 30-60 minutes every day for a week.
Interesting facts about the goat
You need to go for a goat in coniferous, mainly pine forests, it is here that they can be found most often under young trees. They love acidic and moist soil, so they show up in large numbers immediately after rains. They are collected from the beginning of August to the end of September.
Residents of regions with a temperate continental or steppe climate can eat a goat. It grows in the middle zone and in the south of Russia, in Belarus and Ukraine, on the Balkan Peninsula and in Kazakhstan.
When collecting the goat, you need to be very careful, because there is a mushroom similar to it - pepper. In order not to confuse them, it is necessary to pay attention to the sizes, which are always smaller for the latter. The taste here is also somewhat different - more spicy.
Among mushroom pickers, the goat is not very popular, since it belongs only to the 4th category of nutritional value. This is also influenced by the fact that it should be eaten only after heat treatment or salting.
Traditional healers make various tinctures from the goat, which they use to treat polyarthritis and other rheumatological diseases. Official medicine has not confirmed their positive effect.
The mushroom got its second name "sieve" due to the presence of an unusual layer with spores on the inside of the cap, which looks like a sieve. It is also known as a swamp due to the fact that it prefers to live in wet soils or near swamps. Another common name, "cow mushroom", stuck with him due to the fact that sometimes he appears on pastures for grazing livestock, which does not hesitate to feed on it.
Until about the 21st century, the goat was used exclusively for feeding livestock; it was not eaten by humans in any form. Now many people still ignore him, because often mushroom pickers come across wormy hats. Very often the fungus appears normal when cut, but rot is found during cleaning. In general, he is one of the most favorite pests.
The goat can be found next to the flywheel, with which one mycelium is often formed. It grows most often in small groups, 3-5 pcs., Large families are found mainly closer to the end of the collection period. The peak of fruiting occurs in early September.
This mushroom is one of the most "sensitive" to radiation, it instantly absorbs all toxins and harmful substances from the air. That is why it should never be collected near industrial plants and highways.
Watch the video about the goat mushroom:
Of course, the goat cannot be compared to the porcini mushroom or chanterelles, but it is also a pretty good ingredient. It is not always convenient to prepare it, but in the end you will get a wonderful and original dish that cannot be compared with anything else.
