How to distinguish goat mushrooms from false ones and their description (+25 photos)

Unjustly forgotten, but no less healthy and delicious, goat mushrooms are found in almost every forest. Not every mushroom picker knows about their valuable properties and ease of preparation. Yet these representatives of the mycological kingdom are practically in no way inferior to their relatives, the butter mushrooms, and have a very "mushroomy" and attractive appearance.

Characteristic features of the variety

Suillus bovinus is a species of the Oleraceae family, commonly known as the goat's tongue or the slaty mushroom. The former name derives from its habitat—members of this species are often found in large numbers in meadows where cattle graze. The latter name derives from the structure of the underside of the cap: it contains a tubular layer of yellow-brown hymenophore, where spores are produced.

These mushrooms are small, often growing in compact groups, and prefer pine forests. They have a faint fruity aroma, which indicates the rich chemical composition of their flesh.

The colour range of the distinctive cap ranges from yellowish and beige to brown, sometimes with a reddish or rufous tint. Tasty and common goat's tongue is very susceptible to pest infestation, so you should carefully inspect each specimen to avoid wormy ones.

Description and appearance of goat mushrooms

The photo below shows what the kids look like. Distinguishing features include:

• small, cap up to 10 cm in diameter;
• the yellowish-brown cap is convex to cushion-shaped, and as the mushroom ages, it changes shape to flat;
• in dry weather the cap is shiny and smooth to the touch, in damp weather it becomes slimy;
• the flesh is pale yellow, dense, without the usual mushroom aroma, tasteless;
• The stem is 5-10 cm long, usually curved, and differs little in color from the cap.

In some areas, this mushroom is called marsh mushroom, goat's rue, or horned mushroom. It is believed to have powerful antibacterial properties.

Morphology (species differences)

Although many mushroom pickers know what goat mushrooms look like, they are sometimes confused with other members of the Maslenkovye family. They are very similar in taste, but differ in some aspects of appearance and nutritional properties.

The most striking difference is the change in cap shape with age. Furthermore, the small size and preferred growing locations help identify the mushroom's species. Goat mushrooms lack a skirt on the stem, and the skin on the cap's surface may peel slightly.

The flesh turns pinkish when broken, a characteristic not found in other members of the Boletaceae order. For example, this is what butter mushrooms look like, well-known to mushroom pickers and often used in cooking.

Place of distribution

The goat's tongue is undemanding in natural conditions, but it requires moisture, so it prefers moist coniferous forests and marshy areas. It is most often found near pine trees, where they form a mutually beneficial mycorrhiza. It is also sometimes found in deciduous forests. It is common in the Leningrad, Pskov, and Novgorod regions, but is also frequently found in other areas. Sometimes, solitary specimens can be found even very close to human habitation.

Edible or inedible

Goat meat is edible and completely safe, although it is not usually eaten raw. The flesh, when raw, is neutral or slightly tart in taste. These properties are retained after cooking.

Due to their similar appearance to butter mushrooms and other closely related species, goat mushrooms are sometimes lumped together. Boiled or marinated with various mushrooms, they add variety to a finished dish and even impart some medicinal properties.

Collection rules

Recognizing the goat mushroom is not difficult, and the chances of confusing it with a poisonous one are slim. However, there are some rules for identifying and preparing it that are important for mushroom pickers new to this species to understand.

When and how to collect correctly?

Goat squirrels appear in the forests beginning in July, peaking in August. Depending on weather conditions, they grow until October, ensuring a successful hunt when more valuable species cannot be found in their usual habitats.

How to distinguish poisonous look-alikes from edible mushrooms?

There are no dangerous poisonous lookalikes among the species similar to goat mushrooms. However, they can be confused with boletus mushrooms, which require a slightly different cooking technique.

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

Inedible counterparts include the pepper mushroom. It's considered harmless, but has an unusually pungent, unpleasant taste. After prolonged cooking, it can be transformed into a spice.

False goatweeds can be distinguished from false goatweeds by their lighter coloration, lacking any red or brown tint. Furthermore, inedible varieties don't grow very large and are more often found in deciduous forests, which are unsuitable for goatweeds.

Useful properties and restrictions on use

Although goat's cap isn't considered a valuable edible mushroom, it's still beneficial to eat occasionally. Its main benefits are the presence of chemical compounds such as:

• vitamins B1, B2, PP;
• easily digestible amino acids;
• the vital element phosphorus;
• immunostimulating substances.

Therefore, goat's meat strengthens the overall health of the body. It also has an antibacterial effect, which translates into its ability to fight inflammatory processes. It is contraindicated for children and those who have difficulty digesting chitin or have serious liver or pancreatic diseases. It is advisable to limit the consumption of goat's meat if you have any gastrointestinal diseases.

Recipes and cooking features

You can cook goat meat in a variety of ways to suit any taste:

1. Goatlings are boiled for 15 minutes in salted water. This cooking step is used in many recipes as an intermediate step to create a unique dish. Before any cooking, the fruit is washed and thoroughly cleaned of any debris.
   Good to know!

   It is better to cut each one lengthwise and check the cap and stem for worms, because otherwise the lattice mushrooms will be unfit for consumption.
2. Mushrooms can be simply dried and then used to flavor soups and sauces. Washed goat mushrooms, thoroughly dry them, slice them, and hang them to dry in the sun while strung on a string. It's best to store them outside of a plastic bag to prevent mold and other pests from developing.

   

3. To pickle the goat mushrooms, after boiling for half an hour, rinse them again in water and drain them in a colander. Then transfer them to another container, add two tablespoons of salt (based on the amount of mushrooms) and garlic, place them under a weight, and let them sit for three days. After this, they can be canned, and in just a week they'll be ready.
4. Marinating follows a similar principle. Cubed, boiled goat's ears are boiled again for five minutes in a marinade of salt, sugar, pepper, cloves, garlic, and bay leaf to taste. Vinegar is then added and the bag is sealed for storage. The recipe is for 1 kg of goat's ears, 2-3 tablespoons of spices and acetic acid, and the vegetable ingredients are used in pinches or individually.

   

5. Reshetniki also taste great fried with onions. For this dish, simply boil them as usual, fry the onions, and simmer everything together in a pan for about ten minutes.
6. Some mushroom pickers freeze goat mushrooms, but they must be consumed within six months.

Answers to frequently asked questions

Despite their widespread use, not all mushroom pickers are familiar with them. Several controversial issues confuse both beginners and amateurs, causing difficulties during collection and processing. Here are some common questions:

Don't dismiss these inconspicuous, attractive mushrooms. They can prove valuable in supporting your immune system, providing the body with beneficial microelements and essential amino acids. There are virtually no poisonous mushrooms for kids, and they're easy to find and prepare. Their lack of a distinctive flavor allows them to be successfully combined with a wide variety of ingredients.