Other names:
Horny yellow
Bear paw
Deer horns
Coral yellow
Description
The fruit body of Ramaria is yellow, reaching a height of 15-20 cm and a diameter of 10-15 cm. Numerous branched dense bushy branches with a cylindrical shape grow from a thick white "stump". They often have two blunt tops and improperly truncated ends. The fruit body has all shades of yellow. Under the branches and near the "stump" the color is sulfur-yellow. When pressed, the color changes to wine-brownish. The pulp is wet, off-white, in the "stump" - marbled, does not change color. Outside, the base is white, with a yellowish tinge and reddish spots of various sizes, most often found in fruit bodies growing under conifers... The smell is pleasant, slightly grassy, the taste is weak. The tops of old mushrooms are bitter.
Spore powder ocher yellow.
Habitat and growth time
Antlers grow on the ground in deciduous, coniferous and mixed forests in August - September, in groups and singly. It is especially abundant in the forests of Karelia. It is found in the mountains of the Caucasus, as well as in the countries of Central Europe.
Doubles
The antler mushroom is very similar to golden yellow coral, the differences are noticeable only under a microscope, as well as to Ramaria aurea, which is also edible and has the same properties. At an early age, it has a similarity in appearance and color with Ramaria obtusissima, Ramaria flavobrunnescens is smaller in size.
Note
The word flava in the name of the mushroom means "yellow". Coral mushrooms are considered basidiomycetes. They form spores on the fruit layer, on the outside of the "knots", everywhere. For the most part, coral are good, edible mushrooms, but among them there are also poisonous ones.
This ramaria is considered an edible mushroom, but certain precautions must be taken when eating it. First of all, only young specimens should be collected and the base should be used, since the twigs are bitter. Ripe mushrooms are not edible at all because of the bitterness.
wikigrib.ru
Botanical description
Full description Hericium coralloides can be found in the Red Data Book of Russia, where the coral hedgehog is listed as a rare species. "Deer Horns" are distinguished by a very beautiful exotic appearance... It is difficult to distinguish the cap and the leg of the coral-like hedgehog, therefore, when characterizing and describing this species, one can speak only of the fruiting body as a whole. The fruiting bodies of Hericium coralloides are a bit like coral branches.
The above-ground part of gericia is very decorative, multi-branched, snow-white in color. Relatively long spines 10-20 mm high, thin and rather brittle, cover the branches of the fungus almost to the very base, most often located on the lateral side. The average diameter of the fruiting body does not exceed 25-30 cm.
The pulp is initially white, but as the fungus grows and develops, it acquires a characteristic yellowish coloration. Elastic in its raw state, it becomes harsh after cooking. There is no pronounced mushroom aroma. Fruiting occurs from June to October.
Antlers mushrooms: description (video)
Where grows
Most often, the fungus grows on trunks, branches and hollows. deciduous trees, as well as on stumps. Most often it can be found on aspen, elm, oak or birch. On the territory of the southern regions, the hedgehog prefers to populate the wood of elm, oak and linden. In temperate latitudes, it is most often found on birch and aspen. In our country, "deer horns" can be found in almost any forest areas, except for the forests of the most northern regions.
Poisonous or edible
The fungus of the species Hericium coralloides belongs to the category edible mushrooms... Fruiting bodies have such an unusual appearance that inedible and poisonous counterparts are absent in hericia. Nutritional and chemical composition, as well as the pharmacological value of Hericium coralloides has a high similarity with the relatively common Hericium coralloides.
100 g of raw pulp contains:
- potassium - 254 mg;
- phosphates - 109 mg;
- sodium - 8 mg;
- calcium - 6.7 mg.
In addition, the composition of the mushroom pulp is enriched with all free amino acids, except for such as methionine and tryptophan, and also includes a significant amount of ketones, lipid substances, phytoagglutinin and sterols.
Hericium coralloides are widely used in traditional Chinese medicine, where they are used in the treatment of gastric and gastrointestinal diseases, as well as in order to improve the function of the respiratory system. There are pronounced antitumor and immunostimulating effects., as well as antigeriatric effects and hypoglycemic activity of mushroom pulp.
Cooking methods
The vast forests of our country are replete with all kinds of mushrooms. Nevertheless, not every lover of a quiet hunt is lucky enough to meet a coral-shaped hedgehog. From " Deer antlers»Can be cooked very a large number of very tasty and incredibly healthy dishes.
You can cook in completely different ways. Dried coral urchin can be soaked and then boiled or fried in batter. A very tasty and aromatic mushroom dish is obtained if the fruit bodies of "deer horns" are marinated in a sauce made from oil, balsamic vinegar, sugar, as well as salt and lemon juice.
dachadecor.ru
Description of the appearance of antlers mushrooms
One glance is enough to understand why "forest bread" has such a strange name. The mushroom grows vertically, in width it grows due to numerous branched processes. from the outside, they remarkably resemble deer antlers or sea coral. Thanks to this, the mushroom has other popular names: coral hedgehog, horned or coral. The color also adds similarity: light yellow, light brown, beige, deep orange or even lilac. Pigmentation depends on the place of growth, characteristics environment and age.
It is enough to make a little effort to separate the tender pulp into several pieces. A fresh cut begins to quickly acquire a burgundy hue, so the horns should be collected as soon as possible.
Places of growth, timing and features of collection
It is listed in the Red Book, therefore, deer horns can be found only in some regions. This Far East, Western and Eastern Siberia, and also Karelia and the Caucasus. Due to the peculiarities of its growth, the black man's man is unpopular in the central part of Russia, the majority do not even know about this type of "forest bread".
But, despite the rarity, mushroom pickers often find places where the coral-shaped hedgehog forms large rows or volumetric rings. Prefers moist and dark places in deciduous or pine forests, this is where the most delicious specimens grow. It can also be seen on the stumps or roots of any trees, regardless of their species.
Corals are collected in summer and autumn, and in the Caucasus even in winter months... You should choose small mushrooms of light colors. The older the slingshot, the more inedible it is, as it acquires a characteristic bitterness and rigidity. You can judge the age by the shade of the mushroom: they have more orange pigment. It is rarely affected by worms, but during collection it is necessary to carefully examine the horns to detect their presence.
What does a reindeer horn mushroom look like (video)
On the edibility of deer horns
Interestingly, due to these taste differences in adults, some consider the mushroom poisonous, but this is not the case. Reindeer antlers, when cooked correctly, are quite unusual, but harmless and tasty. They belong to the fourth category of mushrooms (and inedible ones are not included in the classification at all).
The fourth category is assigned to more rare mushrooms, inferior in their taste varieties from more higher levels... They are preferred by gourmets or experienced mushroom pickers. But this does not mean that the horns should be bypassed, you just need to better study the features of this mushroom.
Taste qualities of deer horns
There are only two very opposite opinions about the taste of the mushroom - either very bad or great. As already noted, this depends on the place of growth and the age of the coral. Due to the heat treatment, the texture of the slingshot becomes denser, stiffer and less stretchy and at the same time slightly loose. Adult specimens are unpleasant to chew, and their taste is incomprehensible: bitter-sour and spicy.
But connoisseurs know that young deer horns are unique. Depending on the preparation method, they may resemble tender chicken breast or shrimp meat. Of course, this adds a special exoticism to the dish. A pleasant aroma can whet the appetite, so the mushroom is recommended for those who suffer from its absence.
How to cook deer horns deliciously
Rules for successful dishes:
- The horned is not used in pickling and canning. Its positive qualities are rapidly deteriorating, it is advisable to use them in the first 3-5 days after collection.
- The only storage method that is acceptable is in the form of pickles.
- The most delicious mushrooms are only harvested. It is enough just to fry them or boil them, and then add them to the main dish as a side dish.
- Don't add a lot of seasoning. They will hammer in a gorgeous natural mushroom flavor.
- Due to the nature of their structure, antlers are considered one of the dirtiest mushrooms. They should be washed at least 3 times in running water, carefully observing their appearance. But even this is often not enough, so you should boil the mushrooms for 5 to 30 minutes, and then drain the broth. This way you can be sure of the purity of the product.
How to collect reindeer horns mushrooms (video)
Soup
Any housewife can cook it, even one who has never encountered these mushrooms before.
- Water - 3-4 liters;
- deer horns - 300-350 g;
- potatoes - 200 g;
- carrots - 1 pc.;
- butter - 30 g;
- bay leaf - 1 pc .;
- greens, onions, salt, sour cream, garlic - to taste.
- Prepare your slingshots. After pre-cooking, be sure to rinse them again.
- Cut the potatoes into strips and the carrots into thin slices.
- Place the vegetables over medium heat with the bay leaves.
- When the food is half soft, add the antlers and butter.
- After 15 minutes, herbs, onions and garlic are added as desired.
- Wait for the water to boil again, add salt to the soup and turn off the gas.
The dish is especially tasty with sour cream. It is a light and nutritious soup that is often eaten cold in summer.
Cream soup
Delicate texture and rich taste are what distinguishes this dish.
- Chicken broth - 1 l;
- chicken meat - optional;
- potatoes - 0.5 kg;
- boiled mushrooms - 300 g;
- butter - 40-50 g;
- vegetable oil- 1 tbsp.;
- cream 10% fat - 0.5 cups;
- starch - 1 tsp;
- seasonings, salt - to taste.
- Cooking the fry. Heat half the butter and a whole spoonful of vegetable oils in a heavy-bottomed pan.
- Add the onion, cut into thin rings. Pour starch on top.
- The finished onion should turn golden brown. We take it out on a plate.
- Put chopped slingshots in a frying pan with the remaining oil. After 5-10 minutes, turn off the heat and add the onion.
- Boiled potatoes in chicken broth should be chopped in a blender along with meat and butter.
- Pour the broth and a little warmed up cream into the finished puree.
- We heat up the cream soup, but do not bring it to a boiling state!
- Pour in the spices.
- Pour a dish into a plate, put onions and mushrooms in the middle, sprinkle with herbs on top.
Potatoes with mushrooms
Mushrooms go well with any potato, especially horns. You will need as many ingredients as you like.
- The washed black hairs are boiled in mild boiling water for no more than 5 minutes.
- After that, the product is strained and put to dry.
- After chopped deer horns, fry in butter with onions and black pepper (or garlic).
Add the finished garnish to potatoes - in their skins, boiled in tubers, mashed or fried.
Gravy
Improves the taste of salads, eggs and cereals.
- Boiled corals - 300 g;
- butter - 3 tablespoons;
- flour - 3 tablespoons;
- milk - 1.5 tbsp.
- broth (any, preferably mushroom) - 1 tbsp.;
- yolks - 2 pcs.;
- spices, salt - to taste.
- Fry the flour in oil until golden brown.
- Add milk (stirring constantly!).
- When the mass becomes homogeneous, pour in the broth mixed with the yolk. Salt and pepper the mixture.
- After boiling, the heat should be reduced to a minimum.
- Pour the mushrooms and simmer for another 15 minutes.
sadovodu.com
Description
Deer horns (Ramaria flava), a branchy yellowish conditionally edible mushroom, also has the name bear's paw and coral yellow.
It is characterized by the following distinctive features:
- the total height of the fruiting body reaches 20 cm, the maximum diameter is also 20 cm. The color, initially creamy, yellowish, lemon or sulfur-yellow, eventually becomes ocher to orange. The flattened "branches" are repeatedly split U- or V-shaped, have equal length, somewhat blunt ends;
- the leg grows up to 8 cm in length and 5 cm in thickness. Colored in shades of yellow characteristic of the entire mushroom, brightens towards the base. In places of pressure it becomes reddish brown;
- spores are pale ocher, formed on the outer surface of the fruiting body;
- fragile pulp of watery consistency, light, yellowish, with a faint pleasant odor. As it ripens, it becomes bitter, especially in the "twigs".
Distribution and fruiting period
Antler mushrooms grow in a temperate climate zone. They settle on the soil in coniferous forests, deciduous groves and mixed woodlands... Branching fruiting bodies grow singly and in small groups in August-September.
Similar species
Other yellowish horns have a significant similarity with the mushroom:
- inedible dull (Ramaria obtusissima), with rounded ends of "twigs" and a bitter taste. It is found in Siberian mixed forests with the presence of fir and Far Eastern oak forests;
- conditionally edible yellow-brown (Ramaria flavobrunnescens), the height of which does not exceed 10 cm. Brown spots appear on mushrooms of this species with age;
- conditionally edible golden (Ramaria aurea), painted in a brighter ocher-yellow color, lightening towards the base;
- conditionally edible golden yellow (Ramaria lutea), smaller (up to 15 cm in height), found in the Primorsky Territory.
In addition, the inedible gummy calocera (Calocera viscosa), growing on stumps and dead wood, is often confused with deer horns. This mushroom has a bright egg-yellow color and dense gelatinous flesh.
Primary processing and preparation
Horned yellow belongs to conditionally edible mushrooms, has 4 flavoring category. Since a bitter taste develops in the yellow horned with age, only young fruiting bodies should be collected.
To ensure the absence of bitterness, the antlers are pre-boiled for 15-20 minutes, draining the broth, or the ends of the twigs are removed. Forest "corals" processed in this way can be cooked like other edible mushrooms - cook until cooked, fried and stewed. Some lovers of exotic mushroom pickles and salt them.
Abundantly branching "bushes" of conventionally edible deer horns attract attention with their extraordinary appearance. When properly picked and cooked, young mushrooms taste like lean varieties of meat.
mirgribnika.ru
Biological description
Deer horns (golden ramaria, yellow ramaria), belonging to the gomf family, have a rather specific and beautiful tree-like shape, really reminiscent of branched deer antlers or fancy sea coral. Apparently for this, among the people they are also called horns or coral mushrooms. Their body consists of dense, thickened matte twigs with forked tips and small, brittle thorns. On the substrate, they are attached with a dense and short white leg, narrowed towards the bottom. Its height ranges from 2 to 10 cm, and its diameter is from 5 to 10 cm.
The outer surface of young specimens can have a beige, milky or yellow color of various shades, while in old ones it changes to bright orange. Initially, mushrooms grow, as a rule, vertically, and over time they begin to bush, their branches disintegrate and drop somewhat. Their the size can reach twenty centimeters in diameter and the same height, and weighs three kilograms.
But at the same time it is recommended to collect small, young mushrooms with a pleasant taste and sweet aroma, as well as tender, dense, fragile white pulp, which becomes brown in color when cut or broken. Old and large specimens become bitter, harsh and completely unsuitable for human consumption. The bitterness does not go away from them either during the steeping process, or during cooking and further processing.
Location
On the territory of our country, deer horns are most often found in the Far East, in Western and Eastern Siberia, the foothills of the Caucasus, as well as in Karelia. They can be found in both deciduous and coniferous forests, especially pine. They grow on rotten stumps, trees, less often on soil covered with various types of moss. But it is believed that the most delicious are specimens found in humid, shaded places in oak, aspen and birch groves.
Although antlers are considered rare mushrooms, and even listed in the Red Book, sometimes you can find places where they grow in large groups in a row or in a ring. They are usually collected from mid-summer to early winter, depending on the region of growth. In places with very warm climates, they are found even in winter. Interestingly, this type of fungus is not damaged by worms.
Reindeer horns: collection (video)
Cooking methods
Despite the fact that antlers are classified as mushrooms of the fourth category due to the characteristic bitterness during the growth process, they are quite tasty when young and can be prepared in the same way as most other edible mushrooms.
Immediately after collection, they are divided into small parts, washed, boiled and a wide variety of dishes are prepared: fried, stewed, added to soups and salads. They also make sauces, fillings for pies, dumplings and various preparations for the winter (salting, pickling, freezing). The cooked antlers are reminiscent of the taste of chicken or shrimp. For example, for a start, you can prepare those completely simple dishes, the recipes for which are given below.
Mushroom salad
Ingredients:
- deer horns (boiled) - 200 grams;
- carrots - 200 grams;
- medium-sized onion;
- garlic - 2 teeth;
- Apple vinegar- 2 tablespoons;
- vegetable oil - 1 tablespoon;
- salt, black pepper, herbs.
Cooking method:
- Combine chopped mushrooms with carrots, chopped into thin strips, chopped garlic, add salt, pepper, half of the vinegar, vegetable oil to them and let stand for about half an hour.
- Cut the onion into half rings and pickle in the remaining vinegar.
- Mix mushrooms with onions and chopped herbs.
Reindeer Horn Soup
Ingredients:
- deer horns - 500 grams;
- water - 3 liters;
- carrots - 200 grams;
- potatoes - 500 grams;
- onions - 100 grams;
- green peas (canned) - 200 grams;
- garlic - 3 teeth;
- butter - 100 grams;
- cheese - 100 grams;
- salt, black pepper, herbs.
Cooking method:
- Boil the mushrooms for half an hour, cool and divide into small strips.
- Cut potatoes, carrots and onions into small cubes, put them in boiling water and cook until tender.
- Add mushrooms, green peas, salt and pepper to boiled vegetables and leave the soup to simmer over low heat for another fifteen minutes.
- Put cheese, grated on a fine grater, butter and herbs in the finished dish. Before serving, you can add sour cream or cream to the soup.
Precautionary measures
You should be aware that there are a fairly large number of mushrooms that resemble deer horns in appearance. Many of them are inedible or even poisonous. Therefore, beginners need to start collecting them under the guidance of experienced mushroom pickers.
Also they should be well washed and processed, especially those that are harvested for future use, because even edible mushrooms, if improperly prepared and stored, can pose a serious danger. In addition, you should not collect them along the roads and in other polluted places where they accumulate a large amount of toxic substances.
How to cook reindeer horns (video)
As you can see, deer horns are not only an exotic decoration of the forest, but also an excellent product that will allow you to prepare many interesting and tasty dishes, both for the everyday menu and for the festive table. And for those for whom "mushroom hunting" is a hobby or active recreation, their search and collection will bring real pleasure.
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DEER HARNESS (HARE CABBAGE) - SUCH MUSHROOMS GROW IN THE CRIMEA Description of the appearance and features of the mushroom Having seen such a mushroom in the forest, not everyone dares to pick it. This is due to the very unusual appearance. But it's worth noting that antlers are an edible mushroom and can be prepared in many different ways.
Description of the appearance of deer antlers mushrooms One glance is enough to understand why "forest bread" has such a strange name. The mushroom grows vertically, it grows in width due to the numerous branched processes. from the outside, they remarkably resemble deer antlers or sea coral. Due to this, the mushroom has other popular names: coral-shaped hedgehog, horned or coral. The color also adds similarity: light yellow, light brown, beige, deep orange or even lilac. Pigmentation depends on the place of growth, the characteristics of the environment and age.
It is enough to make a little effort to separate the tender pulp into several pieces. A fresh cut begins to quickly acquire a burgundy hue, so the horns should be collected as soon as possible.
Places of growth, timing and features of collection Listed in the Red Book, therefore, deer horns can be found only in some regions. These are Crimea, the Far East, Western and Eastern Siberia, and also Karelia and the Caucasus. Due to the peculiarities of its growth, the black man's man is unpopular in the central part of Russia, the majority do not even know about this type of "forest bread".
But, despite the rarity, mushroom pickers often find places where the coral-shaped hedgehog forms large rows or volumetric rings. Prefers moist and dark places in deciduous or pine forests, it is there that the most delicious specimens grow. It can also be seen on the stumps or roots of any trees, regardless of their species.
Corals or deer horns are collected in summer and autumn, and in the Caucasus and Crimea even in the winter months. You should choose small mushrooms of light colors. The older the slingshot, the more inedible it is, as it acquires a characteristic bitterness and rigidity. You can judge the age by the shade of the mushroom: they have more orange pigment. It is rarely affected by worms, but during collection it is necessary to carefully examine the horns to detect their presence.
About edibility of deer horns It is interesting that due to these taste differences in adults, some consider the mushroom poisonous, but this is not so. Reindeer antlers, when cooked correctly, are quite unusual, but harmless and tasty. They belong to the fourth category of mushrooms (and inedible ones are not included in the classification at all). The fourth category is assigned to more rare mushrooms, inferior in their taste to varieties from higher levels. They are preferred by gourmets or experienced mushroom pickers. But this does not mean that the horns should be bypassed, you just need to better study the features of this mushroom.
Mushrooms "deer horns", or coral hedgehogs, are also known to many mushroom pickers under the names coral mushrooms, Hericia are coral-shaped or sheath-like hedgehogs. The Latin name for this edible mushroom from the genus Gericia or Hericium is Hericium coralloides.
Botanical description
A full description of Hericium coralloides can be found in the Red Data Book of Russia, where the coral hedgehog is listed as a rare species. "Deer horns" are distinguished by a very beautiful exotic appearance. It is difficult to distinguish the cap and the leg of the coral-like hedgehog, therefore, when characterizing and describing this species, one can speak only of the fruiting body as a whole. The fruiting bodies of Hericium coralloides are a bit like coral branches.
The above-ground part of gericia is very decorative, multi-branched, snow-white in color. Relatively long spines 10-20 mm high, thin and rather brittle, cover the branches of the fungus almost to the very base, most often located on the lateral side. The average diameter of the fruiting body does not exceed 25-30 cm.
The pulp is initially white, but as the fungus grows and develops, it acquires a characteristic yellowish coloration. Elastic in its raw state, it becomes harsh after cooking. There is no pronounced mushroom aroma. Fruiting occurs from June to October.
Antlers mushrooms: description (video)
Where grows
Most often, the fungus grows on trunks, branches and hollows of deciduous trees, as well as on stumps. Most often it can be found on aspen, oak or birch. On the territory of the southern regions, the hedgehog prefers to populate the wood of elm, oak and linden. In temperate latitudes, it is most often found on birch and aspen. In our country, "deer horns" can be found in almost any forest zone, except for the forests of the most northern regions.
Poisonous or edible
The fungus of the species Hericium coralloides belongs to the category of edible mushrooms. Fruiting bodies have such an unusual appearance that inedible and poisonous counterparts are absent in hericia. In terms of nutritional and chemical composition, as well as pharmacological value, Hericium coralloides has a high similarity with the relatively widespread Hericium coralloides.
100 g of raw pulp contains:
- potassium - 254 mg;
- phosphates - 109 mg;
- sodium - 8 mg;
- calcium - 6.7 mg.
In addition, the composition of the mushroom pulp is enriched with all free amino acids, except for such as methionine and tryptophan, and also includes a significant amount of ketones, lipid substances, phytoagglutinin and sterols.
Hericium coralloides are widely used in traditional Chinese medicine, where they are used in the treatment of gastric and gastrointestinal diseases, as well as to improve the function of the respiratory system. There are pronounced antitumor and immunostimulating effects., as well as antigeriatric effects and hypoglycemic activity of mushroom pulp.
Cooking methods
The vast forests of our country are replete with all kinds of mushrooms. Nevertheless, not every lover of a quiet hunt is lucky enough to meet a coral-shaped hedgehog. From the "Deer Horns" you can cook a very large number of very tasty and incredibly healthy dishes.
You can cook in completely different ways. Dried coral urchin can be soaked and then boiled or fried in batter. A very tasty and aromatic mushroom dish is obtained if the fruit bodies of "deer horns" are marinated in a sauce made from oil, balsamic vinegar, sugar, as well as salt and lemon juice.
Mushrooms: varieties (video)
According to experienced mushroom growers and amateur mushroom pickers, the coral-shaped hedgehog does not have a pronounced taste, therefore, regardless of the method of preparation, the impression of it in culinary terms is rather mediocre. The main advantage of the "deer horns" is its extraordinary beauty.
Kira Stoletova
The antler mushroom stands out unusual shape and color among the rest of the mushrooms. It got its name because its shape resembles deer antlers or sea corals.
Description of the appearance of the mushroom
The color of the mushroom depends on the phase of its growth. Young antlers are light yellow in color; with age, it darkens and becomes bright orange. It doesn't have the usual mushroom smell.
Irina Selyutina (Biologist):
As a species, the mushroom was described in 1755 by the French botanist Joseph de Tournefort. However, its scientific name is yellow ramaria (Ramaria flava), this species received only 133 g later in 1888 thanks to Lucien Kele, the founder of the French Mycological Society.
Coral mushrooms, to which this species belongs, are considered basidiomycetes. Their spores are formed on the entire surface of the fruiting body, because the spore-bearing layer is located on the outside.
Ramaria, aka deer horns, is found on the surface of the soil and on rotten wood or stumps in all types of forests. You can find fruiting bodies in August-September, with good weather until October. Among the many species, poisonous are not found, but there is a division into conditionally edible and edible. It is best to eat only young organisms because older mushrooms taste bitter.
Reindeer horns are harvested from August to October. They grow in small colonies so they are easy to harvest. Also, delicious first courses are obtained from this type of mushroom.
Mushroom species
The antler mushroom has several similar species:
- Serpentine horned: It is a white fungus of color, which acquires a light pink hue with age. Its branches reach a height of 15-20 cm, and a diameter of 10-15 cm.
- Coral bunch: its body has thick, thin white branches. The flesh is tender, but becomes more rigid with age.
- Horned purple: the mushroom is small in size, its body length is 10 cm, diameter is 4-5 cm. There is no pronounced taste and smell.
- Horny golden yellow: has thick "branches" of light yellow color. Its collection begins in late August and early September.
- Horned crested horn: reaches a height of 5 cm. "Branches" have comb-like, sharp tips.
Beneficial features
The composition contains amino acids (methionine and tryptophan), as well as lipids, phytoagglutinin and sterol. The mushroom is often used in Chinese medicine to treat gastrointestinal diseases and improve lung function.
It also has anti-tumor effects and strengthens the immune system. Reindeer horns are used in cosmetology to slow down the aging process.
The calorie content of the deer horns mushroom, or yellow ramaria, is 55 kcal per 100 g of product. Such a high calorie content allows it to be used in the preparation of various dishes. The mushroom is also perfect for a vegetarian menu.
Contraindications
This mushroom, like other types, has certain contraindications. These include:
- children under 12 years of age;
- pregnancy and lactation period;
- chronic gastrointestinal diseases;
- individual intolerance (allergy).
You should be careful when collecting, because it has inedible counterparts.
Before cooking, they should be thoroughly rinsed under running water. You should not pick these mushrooms near highways and large industrial enterprises.
Application
This kind is often used in folk medicine... It is used to prepare medicines for joints and cleansing the body of worms (flat, round, tapeworms).
Irina Selyutina (Biologist):
Ramaria yellow, or deer horns, has found its application in cosmetology. Here it is used for anti-aging treatments. Its use in this area has been substantiated by its ability to retain moisture in the skin epithelium, which is much greater than the same property of glycerol and hyaluronic acid. Its natural polysaccharides deliver beneficial substances to the deep layers of the skin, and the vitamin D included in the composition becomes an activator of the metabolic process in the skin.
Also used in cooking. The cones are especially suitable for pickling and drying. They make delicious soups and mushroom caviar.
In cooking
Despite the fact that ramaria belongs to the 4th taste category due to its characteristic bitterness, young mushrooms are still used in cooking. However, only young specimens and bases are best suited for these purposes, since the "twigs" are bitter.
Fresh reindeer horns are washed, cut into small pieces and boiled.
It also makes delicious sauces and fillings for savory pastries. Ready-made deer horns taste like seafood or boiled chicken. The mushrooms brought from the forest are sorted out, where it is required - the lower part of the leg with pieces of turf is cut off. Washed and then boiled for 15-30 minutes in salted water. After that, the broth is drained and not used for other dishes.
For mushroom salad take:
- boiled mushrooms - 150 g;
- carrots - 150 g;
- small onion - 1 pc.;
- vinegar - 2 tablespoons;
- sunflower oil - 1 tablespoon;
- garlic - 2 cloves;
- salt, pepper, herbs to taste.
Finely chopped mushrooms are combined with carrots and garlic. Then salt, add pepper and herbs, season with vegetable oil, let it brew for 30 minutes. At this time, the onion is cut into rings, pickled and mixed with salad.
Pickled antlers have a particularly delicate taste. To prepare them, you need to take: lemon juice, apple cider vinegar, black pepper and vegetable oil. Pickled horns resemble corals in their appearance.
First course recipe:
- mushrooms - 400 g;
- carrots - 150 g;
- potatoes - 400 g;
- hard cheese - 150 g;
- butter - 50 g;
- salt, pepper, herbs to taste.
Boil mushrooms for 30 minutes, cut into small pieces. Vegetables are also chopped and thrown into a saucepan.
Mushrooms, salt, pepper and herbs are added to the boiled vegetables and left over low heat for 15 minutes. Then add grated cheese and butter, if desired, add cream or sour cream sauce before use.
In medicine
To combat stomach ulcers, you can prepare a medicinal tincture according to the following recipe:
- Rinse 150 g of fresh mushrooms thoroughly, dry and refrigerate for 2 days.
- Cut the prepared mushrooms into small pieces and pour 500 ml of alcohol or high-quality vodka;
- Leave to infuse in a dark place for 30 days, then strain. After that, treatment is started.
With an ulcer, drink 1 tbsp. l. medications three times a day before meals. The treatment period lasts a month, then take a break for 14 days and repeat the course.
Conclusion
Antler mushrooms are among the most unusual of their kind. They are appreciated for their exotic shape and pleasant taste. Most often found on stumps and dry trees in coniferous forests.
It is often used in the preparation of various dishes. Also, this type of mushroom helps in the treatment of certain diseases. But you should be careful when collecting them, they may be confused with false representatives of this group of "deer horns".
Antler mushrooms are striking in their unusual appearance. They grow on trees and resemble either deer antlers or corals. From them you can prepare dishes for every taste. The main thing is to collect them with care, because there are inedible and poisonous mushrooms that look similar.
Antler mushrooms grow on trees
- Servings: 3
- Preparation time: 30 minutes
- Cooking time: 40 minutes
How to make a reindeer horn mushroom snack
A light mushroom salad as an appetizer is a great start to a festive dinner. It is especially interesting if such a salad is made not from the usual chanterelles or champignons, but from rare and unusual mushrooms.
Before preparing the salad, boil the antlers in salted water until tender. It will take no more than 30 minutes. Then follow the instructions:
- Cut the mushrooms into small pieces, chop the carrots into small strips, chop the garlic. Mix these ingredients together. Add salt, pepper, vegetable oil and half the vinegar to these. Let it brew for 30 minutes.
- Cut the onion into thin half rings, fill it with the remaining vinegar and let it marinate to remove the excess bitterness.
- Combine salad with onions.
Decorate the salad with sprigs or sprinkle with chopped herbs.
Reindeer Horn Mushroom Soup
Mushroom soup is a good solution for everyday lunch... If you find antlers on the trees in the forest, add them to the first dish. It will turn out delicious and aromatic. You will need:
- 0.5 kg of deer horns;
- 3 liters of water;
- 200 g carrots;
- 0.5 kg of potatoes;
- 100 g of onions;
- 200 g canned green or fresh peas;
- 3 cloves of garlic;
- 100 g butter;
- 100 g of any kind of hard cheese;
- salt, herbs, black pepper according to your taste.
How to make soup:
- Put the mushrooms in the boiling salt water and cook for 30 minutes. Discard them in a colander, cool slightly and divide into thin strips.
- Cut the potatoes, onions, carrots into small cubes. Boil water, salt it, put vegetables in there and cook until tender.
- Add mushrooms and green peas to a saucepan. Season the soup and add salt if necessary. Reduce heat to low and cook soup for another 15 minutes.
- Grate the cheese on a fine grater. Remove the pan from the heat and add cheese, butter, chopped dill, or parsley.
Before serving, you can add a little sour cream or cream to each portion if you wish. This will only brighten the taste of the first course.
Add your favorite ingredients to the described soup and salad, do not be afraid to experiment. Reindeer horns go well with many other foods.
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