Kozlyak - description, types, toxicity of the fungus

Under the goat is meant a fungus that grows mainly in forests with coniferous trees. Most often you can find gifts in temperate climatic regions of Eurasia. Otherwise, this mushroom is called a lath. With regard to the season when you can go to harvest, this period falls on the last month of summer and lasts until the first month of autumn. In today's article we will study everything that affects members of the family.

Description

1. This variety belongs to the tubular fungi, is considered to be a family of boletes and a genus of oily. Some believe that the name of this instance comes from the almost similar word "goat." However, if we consider the situation on the part of science, this is a completely wrong judgment.
2. Since the fungus in question is attributed to the genus of oilcakes, it should not be confused with the flywheels, which include the goat.Partly for this reason, it is worth remembering that these species are different. The first mushrooms are permissible for eating, while the second ones are considered conditionally edible.
3. For a long period of gathering, people had their own impression about the kids. They come up with new names, including Mohovnik, Mokhovik, Ivanchik, Mullein, Bolotovik, Mshornik and others.
4. A grinder is a mushroom with a convex hat that, over time, acquires flat outlines with a hill in the middle. The diameter of the surface is about 10 cm, it all depends on the weather and the area of ​​growth.
5. The hat is fleshy, shiny when it is dry outside. If it rains or is damp, the cap will become sticky and oily. The pigmentation of the top of the mushroom also varies according to the growing conditions; it may be red with brown, brown with red, brown with yellow, and ocher with pink.
6. The base has the format of a cylinder, the leg is fleshy, not loose, it is about 10 cm in height. In the lower part it can taper and bend, it does not feel rough. As for the shade, the base color coincides with the tip of the fungus, but a yellowish pigment can be observed at the bottom of the leg.
7. Considering the tubular layer, it makes sense to say that it fits to the hat sufficiently and does not disappear. By coloring it all depends on the maturity of the mushroom. It may be pale yellow in young specimens and dark brown - in grown mushrooms.
8. The flesh is compacted in its structure, brown or yellow in color. If you cut it, then the redness is not very intense. The aroma is pleasant, not harsh.

Sprouting

1. Mushrooms are distinguished by their simplicity. They can be found in the Caucasus, the Far East, the Urals. Also found in Siberia, European countries. Prefer moist soil, live in forests with a temperate climate. Occur on wetlands.
2. By the nature of the growth of the representatives of the group are similar to boletus. They lodge in colonies, but after heavy rains can grow to large groups.
3. In the presented variety of raw materials worms quite often appear. Therefore, when collecting this aspect is given special attention.

Valuable qualities

1. This mushroom is edible. All due to the fact that it contains a large number of valuable substances.So, carotene, ascorbic, B-group vitamins, minerals of various categories, as well as amino acids should be distinguished.
2. You should not mistakenly believe that due to the small overall characteristics of this fungus there is no benefit. What is worth the inclusion of Omega-acids. They are required for the full functioning of human systems and organs.
3. With the consumption of raw materials for food, protective functions are strengthened. A person is better tolerated by virus attacks, travel and other aspects of such a plan. This is made possible by the inclusion of vitamin C.
4. Mushrooms normalize the functioning of the digestive system. They are consumed in food to normalize the state of the stomach with gastritis and ulcers. It also clears raw materials from slagging and poisons, prevents constipation, improves the absorption of valuable substances.
5. The considered specimens are low-calorie mushrooms. Despite this characteristic feature, it perfectly eliminates the feeling of hunger. If you eat such a product, you do not run the risk of overeating. Only safe carbohydrates will be ingested. The latter are not converted to fat.
6. The unique composition of this instance allows you to clear the intestines from slagging. In addition, all metabolic processes are significantly accelerated. In addition, the fungus, when systematically consumed, allows high-quality cleaning of blood vessels from bad cholesterol and toxic substances.
7. As a result, you do not risk to form plaques and blood clots on the walls of blood vessels. Thus, the risk of developing heart attack, rheumatism and atherosclerosis is significantly reduced. In addition, the unique composition of the product has antibacterial and antimicrobial effects.

Contraindications

1. It is worth noting the surprising fact that the specimens in question have practically no contraindications.
2. The only thing that should be noted, it is not recommended to include mushrooms in the diet, if you have problems with impaired bile secretion and pancreas.
3. Do not forget that the food should not consume overgrown or old specimens. Otherwise, you can face poisoning. Do not give the product to young children.

Cooking

1. Go through the mushrooms using classic technology. Get rid of damaged specimens and foliage. Wash the raw materials and leave to soak in cool water for half an hour. Such mushrooms can be salted, roasted, pickled and dried without any problems.
2. If you are going to dry the fruit, then they need to be carefully selected and examined. Hang the specimens in direct sunlight. In addition, a similar process can be repeated at home. Spread the mushrooms on a baking sheet.
3. For 1 week every day, dry them from half an hour to an hour in the oven. The temperature in the furnace should not exceed 70 degrees. Keep in mind that the door of the camera should always be open. The air must flow to the mushrooms, as they will emit a large amount of moisture.
4. If you dry mushrooms, then there is no need to cut them into pieces. Once the procedure is completed, the product can be turned into flour through a meat grinder. Mushroom powder makes delicious sauces, gravies and mashed soups.
5. Consider that during drying the mushroom pulp darkens, if the product is processed by other thermal means, it may turn purple.The specimens in question are very tasty if you pickle them.

Presented mushrooms have a unique taste and aroma. Such a product can be prepared in various ways. In addition, as part of such specimens there is a huge amount of useful enzymes. If you systematically eat these mushrooms in moderation, you can significantly improve your health. Do not forget about possible contraindications.

Video: goat kid (Suillus bovinus)