Clavulina rugosa photo and description

Cooking recipes

Coral mushroom does not have a pronounced taste, but at the same time it has a delicate, elastic, crunchy structure. Soups, salads, spicy and salty snacks, desserts are prepared from ice, it can be marinated, fried and much more.

Primary processing

The ice has no legs, no cap, so you don't need to clean it. It is only necessary to carefully remove the remnants of forest debris from the surface and remove the roots. Before marinating or preparing other dishes, the coral mushroom does not need to be boiled, it is steamed. You need to place the fruit bodies in a deep container and pour boiling water over, cover and leave for 10 minutes.

Further preparation depends on the recipe: for the preparation of desserts and snacks, the tremella is marinated for 30 to 40 minutes. To marinate or pickle, steamed for 10 minutes to preserve the crispy structure of the mushroom.

Korean coral mushroom

Try making a delicious, savory shiver snack. In this case, you can replace the salt with soy sauce to give the dish an even more oriental flavor.

Ingredients:

dry tremella - 4 pcs. (100 g);
garlic - 5 cloves;
a pinch of red pepper;
sugar - 1 tsp;
Korean-style carrot seasoning - to taste;
salt pepper.

Korean coral mushroom - recipe:

Place a dry shiver in a deep container, pour boiling water over so that it completely covers the fruiting bodies.
Salt, add sugar to taste, leave for half an hour.
Take out the mushrooms, rinse them from the sand.
Add seasonings, stir, let it brew for 10-15 minutes.

Chicken salad

Some housewives call this dish "Coral reef with scallops", which is due to the presence of coral mushrooms in the appetizer, which go well with smoked chicken, juicy bell pepper. Prepare this treat and surprise your loved ones and guests!

Cooking ingredients:

smoked legs - 3 pcs.;
pickled tremella - 300 g;
bell pepper - 1 pc.;
garlic - 2 cloves;
dill - 40 g;
mayonnaise - 100 g;
salt, pepper - to taste.

Coral mushroom and chicken salad:

Separate the chicken meat from the bones and cut into small cubes or strips.
Pickled mushrooms should be lightly squeezed, chopped and added to the chicken.
Peel the seeds, cut into small cubes.
Chop the garlic and dill and mix together.
Season with salt and pepper to taste, season with mayonnaise. The dish is ready.

Interesting Facts

The fungus belongs to the shivering family, and all its relatives are shivering too. For example, the gelatinous false hedgehog and other mushrooms.

However, due to its strange appearance, Calocera is not used in food, despite the fact that it has very good medicinal properties.

Mushrooms are widespread in the cuisine of Bulgaria and France. However, Bulgaria uses it as a standard ingredient, like a spice or decoration. But in France this is a real find, also, an exquisite addition to dishes.

The mushroom is fried in batter and baked with meat and vegetables. Despite the fact that it has practically no taste and smell, it adds some piquancy that only the most true gourmets can appreciate.

The difference between gummy calotsera

Kalocera sticky is not the only representative of the genus Kalocera. There are several other mushroom names with which you can confuse deer antlers.

Kalocera cornea

Another conditionally edible mushroom. Its fruiting body is somewhat different from the antlers. It has a branchy shape, and the height is very small, does not exceed one and a half cm. The thickness is also minimal, about 0.5 mm. Fruit bodies grow both alone and grow together into a single mass at the very base. However, no branching is observed. As for the color of the entire fruiting body, it has a yellow tint.At the same time, in old specimens it fades noticeably, reaching a dirty orange hue. The consistency itself is quite rubbery.

This mushroom is also very common. Loves moist, damp rotten sawdust, logs, leaves, and also not against conifers.

Fruiting time of July itself and until November

Clavulina is whitish

Another type of mushroom that can be confused with calocera.

The body of clavulin itself is watery, clavate, and sometimes ovoid. The disc itself has a bright orange tint, much less often yellow. It rises slightly above the ground, about 3 cm. The leg itself has a pale yellow or even white tint. Sometimes it shines through. Very thin, almost straight.

Spores are found in white meat under the cap. The mushroom contains approximately 8 spores.

Not very common, but can easily be found in deciduous forests, central Russia.

Clavulina coral

Another mushroom that resembles corals on the ground. The fruit body can reach a height of 6 cm. At the base it is only 1 cm. The body of the fungus itself is divided into many thickened branches, which split into very thin teeth at the ends. The paint is white, ocher, sometimes grayish. Less commonly black or dark gray.

Despite the fact that Kalocera is completely different in its bright yellow and orange shades, some mushroom pickers still confuse them due to their similar shape. As a result, these are two completely different mushrooms.

This mushroom is edible, but rarely harvested. May Also Help Fight Cancer

Clavulina ash gray

At the same time, clavulin ash gray can be confusing. The fruit body also has a coral-like character. Reaches up to 11 cm in height, branches strongly from the very base. The sprouts can be smooth or wrinkled depending on their age. Its pulp is fibrous and quite fragile. There is no taste or smell.

The mushroom is edible, but hardly harvested.

It differs from calocera in color, also in the place of distribution. Klavulina loves the southern regions of the country.

Rules and places of collection

The area in which they can be found is mixed and coniferous forests. They grow in places with high humidity, most often not on soil, but on putrid stumps and wood, and are found on the branches of deciduous trees (linden, birch, aspen). They can grow both in groups and singly.

Note!

When collecting them, you must remember that you cannot destroy the root system.

For safe collection, which will not lead to a reduction in the population, it is necessary to cut off only the aerial part with a knife, without touching the roots or pulling them out of the ground. It is preferable to go out into the forest for them in the early hours of the day before they heat up in the sun. Once harvested, they need to be processed and cooked as soon as possible.

Do not collect old and darkened specimens. In addition, if the summer is rainy, it is not recommended to collect and dry them: they will lose their taste and will release toxins.

Taste qualities

As noted, amethyst clavulina is an edible mushroom, but its taste is low, for which it belongs to the 4th category. These mushrooms are used boiled, they can also be dried, but they should not be fried, because when they are fried, they acquire a specific taste.

In our country, these mushrooms are little known, but in Germany, the Czech Republic and Poland, slingshots are good at cooking, they are used to make delicious seasonings for soups. Clavulina amethyst is good stewed with potatoes. The powder from these mushrooms can be used as a seasoning to spice up a dish.

Other mushrooms of this genus

Clavulina coralloides is also a Category 4 edible mushroom. Her flesh is brittle, white. The mushroom is coral-shaped, whitish or light yellow in color. There are fringed scallops at the tops of the branches. In the lower part of the fruiting body, the branches grow together. Spores are white. Clavulina comb bears fruit from June to October.

The stag is beautiful in height, it can reach 20 centimeters, the diameter can be the same. There are three colors in the color of the mushroom - yellow, pink and white.

The leg of the beautiful slingshot is short, and at the same time rather massive and dense. At first, its color is bright pink, but turns white with age.

The beautiful horned has thin, branching processes, below they are white-yellow, at the top they are yellow-pink, and the tips are yellow. The color of old specimens is uniform brown-brown. When pressed on the pulp, it turns red. These mushrooms grow in deciduous forests. Horny is beautiful - a poisonous mushroom that causes disruption of the gastrointestinal tract, its taste is slightly bitter. Older specimens are similar to brown and yellowish horned horns, so you should be careful not to confuse them.

Clavulinopsis fawn or fawn horned fawn reaches a height of 3-6 centimeters, maximum - 10 centimeters, the diameter ranges from 0.1 to 0.5 centimeters.

The fruiting body extends below into a short stalk. The shape is cylindrical, unbranched, with a sharp apex, which later becomes obtuse. The surface of the fruiting body is dull, yellow or dark yellow. Spore white powder.

The pulp is brittle, spongy, odorless. Fawn horned beetles grow from August to September in light mixed forests. They can grow on soil, moss and tree debris. These mushrooms are rare.

Clavulina coral, or clavulina comb, or horned comb. The height of the fruiting body is most often 3-5 centimeters, but can reach up to 10 centimeters. The form is bushy, branched with sharp branches, and the tops are comb-like. The color is white or cream, in more rare cases, yellowish.

Spore sac white. The pulp is light, fragile, without a pronounced odor with a bitter taste. Clavulina comb is common in mixed and coniferous forests. These mushrooms grow with July to October... They choose soil, grass, litter as a substrate. They can meet singly, in groups or in bundles.

Medicinal properties

Shiver is appreciated by Russians, residents of the CIS, representatives of the countries of Europe and the United States, not only for its edible properties, but also for medicinal properties. This mushroom contains a very useful substance, a biologically active polysaccharide. it glucuronoxylomannan.

Scientists studied this polysaccharide for a very long time before coming to the following conclusions. It has a number of health benefits and functions. For example, it stimulates the immune system, has a radioprotective function, anti-inflammatory and antidiabetic effect, and also has antiallergenic activity. Also, this particular fungus may be involved in protecting the liver from such a serious disease as hepatitis B.

In addition, the mushroom contains a pronounced ethanol extract. It is found mainly in fresh fruit bodies, but already in dried ones it disappears. It affects the growth of cancer cells. If you start taking the mushroom early in the development of the disease, death can be avoided. This means that it prevents lung cancer, as well as such a serious disease as cervical cancer.

Ethanol extract helps to increase the production of interferon in the body, improve immunity, and enhance the effect of the chemotherapy performed.

In China, based on the orange shiver, several good and effective medicines have already been produced, tested and officially patented, the main focus of which is anti-inflammatory and antitumor effects. Also, drugs that contain ingredients from the tremor help to regulate blood pressure inside the body.

The fruit bodies of the tremors themselves contain amino acids, which are indispensable for the proper functioning of the body. Also, it contains B vitamins.

It turns out that the mushroom is a very valuable medicine and it is worth eating it at least in order to fill your body with useful substances.

In order to produce mushrooms for medicinal purposes, China uses the deep-seated method specially.Since ancient times, this mushroom has been used as a restorative and fortifying agent, mushrooms were eaten raw, made into porridge, dried and made into powder. They proved to be excellent in the fight against pulmonary diseases, paralysis, bronchitis.

Drops from the tremor well prevented the development of eye inflammation, and also worked as a sedative.

Shiver was used for treatment not only in Asian countries, but also in England. For example, with freshly plucked wet fruit bodies, they rubbed the sites of damage, where tissue ruptures were formed. Thus, they prevented the development of diseases and showed a healing effect. Also, the trembling showed itself well in the fight against ulcers that appear on the skin.

The mushroom was widely used in the Balkans as well. For example, in Bulgaria there is one proven folk recipe that is still used today.

You need to take from 6 to 10 g of dried shiver.
Add 30 to 50 g of fresh mushrooms.
All this must be poured with cold water and put on fire.
It is necessary to cook the mixture over low heat until the mushrooms and water turn into a state of sour cream or become like a paste.
At the end of cooking, add one new spoonful of honey to the resulting liquid.

This broth must be drunk before bedtime, and the duration of treatment is from 7 to 10 days. This remedy quickly helps with pneumonia, bronchitis, colds, asthma, flu, SARS and other undesirable manifestations.

Important positive characteristics of the mushroom

Its calorie content is low - about 50 kcal per 100 grams, but the snow mushroom is extremely nutritious: it contains dietary fiber (70%), as well as proteins and carbohydrates. Dietary fiber is absent in it. The mushroom contains many useful amino acids, vitamins (for example, vitamin D), and minerals. All this is extremely useful and necessary for the normal functioning of the human body. That is why for a long time the peoples of China have used this delicacy in traditional medicine in the treatment of hypertension, tuberculosis and various colds. Nowadays, with their research, Israeli scientists have confirmed the benefits of the product. They also revealed the beneficial effect of the fungus in protecting against ionizing radiation, while strengthening the respiratory system. Coral mushroom improves hematopoietic processes, lowers blood cholesterol levels, has anti-inflammatory, anti-allergic effects, protects liver cells from toxic effects, reduces neuralgic disorders, as well as improves brain function and prevents the development of various types of tumors. Such a wide range of positive qualities of the fungus has an explanation: it contains special types of polysaccharides that doctors advise to take in case of immune deficiency, early aging and during stress. These glycogens prevent wear and tear of the vascular and capillary systems. Many doctors believe that the use of such a mushroom is extremely beneficial for smokers. Coral mushroom is rich in vitamin D, so it helps to rejuvenate the skin, accelerate metabolic processes in the body and improve blood circulation in cells.

Taxonomy

Synonyms

Clavaria alba Pers., 1822, nom. superfl.
Clavaria coralloides L., 1753basionym
Clavaria coralloides var. alba Bull., 1791
Clavaria coralloides var. elegans (Bolton) Purton, 1821
Clavaria coralloides var. lappa P. Karst., 1882
Clavaria coralloides var. lutea Bull., 1791
Clavaria coralloides-cinerea Bull. 1788, nom. inval.
Clavaria cristata (Holmsk.) Pers., 1801
Clavaria cristata var. ambigua Pass., 1885
Clavaria cristata var. cinerascens Sacc., 1879
Clavaria cristata var. curta Jungh., 1830
Clavaria cristata var. fallax Fr., 1821
Clavaria cristata var. fimbriata (Pers.) Fr., 1821
Clavaria cristata var. flexuosa Jungh., 1830
Clavaria cristata var. minor Pat., 1884
Clavaria cristata var. nivea Pers., 1801
Clavaria cristata var. vulgaris Alb. & Schwein., 1805
Clavaria elegans Bolton, 1790
Clavaria fimbriata Pers., 1794
Clavaria holmskjoldiana Fr., 1818
Clavaria rugosa var. elegans (Bolton) Pers., 1801
Clavulina cristata (Holmsk.) J. Schröt., 1888
Clavulina cristata f. bicolor Donk, 1933
Clavulina cristata f. subcinerea Donk, 1933
Clavulina cristata subsp. cinerascens Corner, 1950
Clavulina cristata subsp. coralloides (L.) Corner, 1950
Clavulina cristata subsp. eucristata Corner, 1950, nom. superfl.
Clavulina cristata var. bicolor (Donk) Cetto, 1987
Clavulina cristata var. brunneola K.S. Thind & Anand, 1956
Clavulina cristata var. incarnata Corner, 1950
Clavulina cristata var. lappa P. Karst., 1882
Clavulina cristata var. subrugosa Corner, 1950
Clavulina cristata var. zealandica R. H. Petersen, 1988
Clavulina incarnata (Corner) Olariaga, 2013
Ramaria alba (Bull.) Quél., 1894
Ramaria coralloides (L.) Holmsk., 1790
Ramaria cristata Holmsk., 1790
Stichoramaria cristata (Holmsk.) Ulbr., 1928

Dried mushrooms

The gelatinous mushroom can be dried, while washing or soaking the fruit bodies is strictly prohibited.The shiver must be carefully cleaned of debris, wiped with a paper towel, then cut into half a centimeter slices. pieces of fruit bodies are laid out on a baking sheet, previously lined with parchment, and sent to dry in an oven preheated to 45 degrees. The readiness of the mushrooms is checked as follows: lift the mushroom with a fork, if it easily separates from the baking sheet, then you can increase the temperature to 70, and dry further with the cabinet door open.

Pickling

Pickled coral mushrooms are often used as an ingredient in salads, appetizers and eaten as a separate dish. The cooked pickle can be eaten as early as 12 hours after preparation.

Ingredients for the marinade:

tremors - 500 g;
onion - 1 head;
garlic - 2 cloves;
salt - 30 g;
vinegar - 50 ml;
black peppercorns - 8 pcs.;
bay leaf - 2 pcs.;
boiling water - 1 tbsp.;
vegetable oil - 1 tablespoon

Coral Mushroom Pickling Recipe:

Peel the onion, cut it into 2 pieces and then chop it into rings.
Pass the garlic through a press.
Place onion, garlic, seasonings, vinegar, oil in a liter jar.
Pour boiling water over.
Place dry mushrooms and bay leaves in a container.
Close the jar with a lid and shake well.
Let the tremella marinate for an hour, then put the container in the refrigerator.

Storage method

You can buy dried coral mushrooms at shops with Chinese spices. It is best to store the tremella in an airtight container in a cool place, such as on the lower shelf in the refrigerator.

Where they grow, in what forests and how to collect

The habitat of these exotic mushrooms is deciduous and mixed forests. Most often they coexist in symbiosis with birches, beeches and pines. Less often - with linden and alder. Some species, such as the Alpine hedgehog, live in coniferous forests. Such species thrive best on spruce, fir, cedar or pine wood. Corals choose the trunks of old fallen trees as soil for themselves.

The traditional habitat for forest corals is the Far East, the Caucasus, Siberia, and the Urals. They are found in small numbers in the Krasnodar Territory. But in Australia, the Pacific Islands, as well as in some regions of Central America, coral mushrooms grow all year round.

In Russian latitudes, the fruiting time is from July to September. If weather conditions permit, the mushroom season can drag on until mid-October.

Edible coral mushrooms

Horned, or horned, maces, maces, coral mushrooms are one of 3 families to which the genus Ramaria belongs. Some horns look like pin pests (hence their Russian name), finger-long and up to 4 mm thick, others grow in bushes, others form lumps and outgrowths, from fist to pumpkin size and similar to corals, cauliflower head, etc. They are eaten like other mushrooms.

Edible representatives of the mushroom kingdom, similar to corals:

Ungulate horned (Ramaria botrytis). Belongs to the Gomfovy family. Fruiting from August to September, grows singly or in groups in deciduous and mixed forests, mainly near beeches. Very rare. The branches of the ungulate hornbeam are thick, taper upward, cut off at the ends. At a young age, the twigs are first reddish, then with aging they become leathery-brown. The leg is dense, whitish, massive. The pulp is whitish-yellow, brittle, has a pleasant smell and taste. The mushroom is edible at a young age, it needs preliminary boiling.
Clavulina cristata (Clavulina cristata). Belongs to the Clavulinov family. Fruiting from mid-July to October, grows singly or in groups in deciduous (with birch), more often coniferous and mixed forests, on litter, in soil, in grass. Little known edible mushroom, very rare. The fruit body reaches 2–6 cm in height, the base is up to 1 cm thick, divided into numerous flattened branches. They resemble teeth, ridges, for which the mushroom got its name. The color of the branches is white, ocher, closer to the ends, grayish, lilac.Their color and shape are reminiscent of white or creamy corals. The base forms a strong fleshy leg. The pulp is white, fragile, does not have a special smell, there is a bitter aftertaste.
Curly sparassis (Sparassis crispa). Belongs to the Sparassaceae family. Fruiting from August to October, grows singly in old-growth coniferous and coniferous-deciduous forests on roots, at the base of trunks, less often on fresh stumps of coniferous trees (mainly pines). Received the name "king mushroom", as well as many others: mushroom cabbage, curly dryagul, hare cabbage, mushroom happiness, sheep mushroom. It is a parasite, as it grows on the roots of trees, causing red rot. The fruit body resembles a yellow or white coral, has an irregular spherical shape, and consists of many branched wavy plates. One of their surfaces bears spore powder. The leg is thick, deeply buried, whitish or yellowish in color. The pulp is white, brittle, and tastes like a nut. Only young specimens can be eaten, brownish (older ones) cannot be eaten. A rare species, listed in the Red Book of Russia and the Red Book of Belarus.
Coral Hericium (Hericium coralloides). Belongs to the genus Gericia. It has several more names: coral blackberry, coral hericium, coral hericium, trellate or branched. It grows on stumps, trunks or branches of dead trees, choosing deciduous species and, extremely rarely, conifers. It grows from July to October in Siberia, the Urals, the Far East, in the Krasnodar Territory. The fruit body has an irregular bush shape with lush branches covered with small fragile thorns. The twigs are hollow inside. The leg (base) is scaly and short. The dimensions of the mushroom sometimes reach 40 cm in width and 30 in length. The color of the fruit is white, cream, with age it becomes dark yellow or brown. The flesh is white, creamy or pinkish in color and turns red when pressed. The thorns are very fragile and are destroyed by touch, but in general, the pulp is fibrous and elastic, has a pleasant mushroom aroma and delicate taste, as the mushroom ages, it becomes quite dense and tough. An edible mushroom that is recommended to be dried, fried, used for cooking soups. It does not need to be boiled beforehand. It is listed in the Red Book of Russia and is considered a rare species.
Ice mushroom, fucus tremella. Belongs to the Tremella family. It grows from June to mid-September on fallen branches and trunks of dead deciduous trees. It grows in tropical and subtropical countries of Asia and Central America, in Russia it is found in Primorye and Sochi. The fruit body resembles transparent algae with numerous branches; in structure, they are very similar to gelatin or a snowflake. The shiver has no leg, it lies on the bark of a tree and feeds on its juices. The pulp is jelly-like, it is enough to blow in the wind, as the mushroom begins to shake. The texture of the tremella is elastic, the taste and smell are poorly expressed. It has many beneficial properties and is highly prized in oriental medicine.

Description of clavulin amethyst

The form of amethyst clavulin is very unusual for mushrooms. Some people even confuse these mushrooms with plants or shrub shoots.

There are several varieties of horned horns, which differ in color: they can be brown, pink, yellow and gray.

The length of the fruiting body is small - about 5-8 centimeters. The shape of the fungus is branched, resembling a bush or coral. The branches of young specimens are smooth, the legs are short, with age, the branches become wrinkled. The color is lilac-violet-brown. The pulp is brittle, white. Spores are white.

Growing places of clavulin amethyst

These mushrooms grow on the ground. Clavulina amethyst grows in mixed, deciduous and coniferous forests. They are common in Europe and North America.

These mushrooms bear fruit with August to October, but sometimes they can meet in July.

Clavulina amethyst settles in colonies that look like braids. From one small area, you can collect a whole basket of these mushrooms. When collecting, it should be borne in mind that these mushrooms are delicate and brittle, so they should not be put in the same container with other mushrooms.

Taxonomy

Views

The Clavulin genus includes about 40 species.

Clavulina albiramea (Corner) Buyck & Duhem, 2010
Clavulina alutaceosiccescens R.H. Petersen, 1988
Clavulina amethystina (Bull.) Donk, 1933 - Clavulina amethyst
Clavulina amethystinoides (Peck) Corner, 1950
Clavulina arcuatus Douanla-Meli, 2007
Clavulina brunneocinerea R.H. Petersen, 1988
Clavulina caespitosa T.W. Henkel, Meszaros & Aime, 2005
Clavulina cartilaginea (Berk. & M.A.Curtis) Corner, 1950
Clavulina cavipes Corner, 1950
Clavulina chondroides (Berk.) Corner, 1950
Clavulina cinerea (Bull.) J. Schröt., 1888 - Clavulina ash gray
Clavulina cirrhata (Berk.) Corner, 1950
Clavulina coffeoflava P. Roberts, 1999
Clavulina connata (Berk.) Corner, 1950
Clavulina copiosocystidiata R.H. Petersen, 1988
Clavulina coralloides (L.) J. Schröt., 1888 - Clavulina coral
Clavulina craterelloides Thacker & T.W. Henkel, 2004
Clavulina cristata (Holmsk.) J. Schröt., 1888 - Clavulina comb
Clavulina decipiens Corner, 1950
Clavulina delicia (Berk.) Corner, 1950
Clavulina dicymbetorum T. W. Henkel, Meszaros & Aime, 2005
Clavulina floridana (Singer) Corner, 1950
Clavulina gallica Corner, 1950, nom. inval.
Clavulina geoglossoides Corner, 1970
Clavulina gigartinoides Corner, 1950
Clavulina gracilis Corner, 1950
Clavulina griseohumicola T.W. Henkel, Meszaros & Aime, 2005
Clavulina hispidulosa Corner, K.S. Thind & Anand, 1956
Clavulina humicola T.W. Henkel, Meszaros & Aime, 2005
Clavulina humilis (Cooke) Corner, 1950
Clavulina ingrata Corner, 1950
Clavulina kunmudlutsa T.W. Henkel & Aime, 2011
Clavulina leveillei (Sacc.) Overeem, 1923
Clavulina lilliputiana Trappe & Castellano, 2007
Clavulina limosa K.S.Thind & Sharda, 1984
Clavulina monodiminutiva T.W. Henkel, Meszaros & Aime, 2005
Clavulina mussooriensis Corner, K.S. Thind & Dev, 1958
Clavulina nigricans Thacker & T.W. Henkel, 2004
Clavulina ornatipes (Peck) Corner, 1950
Clavulina panurensis (Berk.) Corner, 1950
Clavulina puiggarii (Speg.) Corner, 1957
Clavulina purpurea R.H. Petersen, 1988
Clavulina ramosior (Corner) P. Roberts, 1999
Clavulina rugosa (Bull.) J. Schröt., 1888 - Whitish clavulina
Clavulina samuelsii R.H. Petersen, 1988
Clavulina septocystidiata R.H. Petersen, 1988
Clavulina sprucei (Berk.) Corner, 1950
Clavulina subrugosa (Cleland) Corner, 1950
Clavulina tasmanica (Berk.) Corner, 1950
Clavulina tepurumenga T.W. Henkel & Aime, 2011
Clavulina urnigerobasidiata R.H. Petersen, 1988
Clavulina vinaceocervina (Cleland) Corner, 1950
Clavulina viridula (Bres.) D.A. Reid, 1962

Conclusion

Glutinous Kalocera is a mushroom not very common, but nevertheless, it can be seen both in coniferous and deciduous forests. Do not rush to worry when you see this plant and do not go far away.

Despite its bright appearance, the mushroom has no purpose at all to attract attention in order to poison it with its inedible properties. Thus, it warns flies and forest dwellers that it grows here, it should not be stepped on.

Therefore, if you do not intend to experiment and try calocera at home, just carefully walk around it, and leave it to the real lovers of exoticism and experimentation.