Amethyst horned (Clavulina amethystina) photo and description

How to grow mushrooms at home

Growing oyster mushrooms at home requires a careful approach. To do this, you need to know and strictly observe a certain technology, otherwise your efforts will not be crowned with success. But it is worth considering that such mushrooms feel best underground, therefore it is recommended to prepare a basement or cellar for their cultivation.

The soil

Like champignons, it is necessary to grow oyster mushrooms at home on a special substrate:

dry straw;
sunflower seed husks;
sawdust made from wood of deciduous trees;
corn stalks;
reeds.

Advice! If one component is not enough for growing oyster mushrooms, you can mix several of them. The main condition is that the soil must be dry.

The selected material must be crushed. Fractions of raw materials should be about 0.4 cm. The substrate must be placed in a barrel, pour boiling water and wait until it swells. After that, remove it and let it dry completely.

Increasing the mass of mycelium

Mycelium can be purchased at a specialist store. To build up its mass, it is necessary to tamp it in dense layers on the prepared soil, apply the substrate again on top of it. But this time, its thickness should be twice as large, and be at least 15 cm.And again place the mycelium in a layer of 3 cm.

Such activities should be continued until the bag for building mycelium mass is completely filled. Next, it must be tied and placed vertically. Use a pre-sterilized nail to make holes.

Mushrooms will grow and gain weight only with strict adherence to the temperature regime. The optimum room temperature is considered to be 18-25 degrees. Spores begin to germinate as early as 3 days. At this time, the mycelium will turn white.

After that, the bag must be untied. Further, the process of growing oyster mushrooms will proceed independently. As a result, you can make 10 from one bag, and then even more.

Oyster mushrooms are mushrooms that can be found naturally in their growth, as well as grown on their own. In the second case, it is necessary to create optimal conditions for their growth, otherwise they will die very quickly.

Description

The hat is 4-10 cm in diameter, at first hemispherical, with a small tubercle, then from cushion to almost flat, orange-red in youth, then wine-red, crimson-red, purple-red, tomentose-scaly, with remnants hanging along the edges private bedspread

The hymenophore is tubular. The tubules are short, descending to the stem, yellow, then dirty olive, do not change color when damaged. The pores are large, angular, and radially elongated.

Stem - 5-9 cm long, 10-15 mm thick, cylindrical, purple, ocher-yellow at the base, smooth, hollow, with a clearly visible scaly ring of purple color.

The private bedspread is double layer. The outer layer is torn into scales; the inner one is preserved in the form of a ring on the leg and in the form of scraps along the edges of the cap. The bright purple scales of the outer layer contrast effectively with the lighter inner layer, making the private veil appear spotty and very beautiful.

The pulp is yellow, does not change color on the cut.

The smell is not expressed.

Taste - mild, sometimes in old mushrooms with a slight bitterness

Spore powder - brown

Edible - certainly edible, but not too tasty mushroom, which has no commercial value.

Growth and habitat - in August-September, in coniferous and mixed forests, under larch, with which it forms mycorrhiza, as well as on old mossy larch logs and stumps. Sometimes, only a few larches are enough to form a stable population that bears fruit from year to year.

Distribution - mainly in forests with natural growth of larch. In Russia, it is known in the Arkhangelsk Region, Perm Territory, Altai, Siberia and the Far East. It can also be found in larch plantings in other regions.

Similar species Very similar in appearance to the marsh oiler (boletinus, sieve), Suillus paluster, also growing under larch, is distinguished by a solid, not hollow leg and a whitish-pink, scaleless, private veil. Another similar “larch” species is the oiler (boletinus, sieve), Suillus cavipes, distinguished by a dull yellow-brown or nut-brown cap and a whitish private veil.

Note Despite the fact that molecular genetic studies have convincingly shown that the entire genus Boletinus should be integrated into the genus Suillus, for some reason this species is still considered by most sources to be Boletinus. The originator of this description has not been able to determine the reasons for this.

Interesting Facts

In most books about mushrooms, the pistil horned is considered inedible or conditionally edible, but in fact it is quite edible, you just need to know the rules for its preparation.
The reason for the inclusion of this species in the Red Data Books of many world countries is the reduction of beech groves, which entails the death of the mushrooms themselves, which prefer to grow with these trees.

Such a rare representative of the mushroom kingdom, like the pistil horned, has its own characteristics both in form and in taste. Despite its bitter taste, if properly prepared, it can be eaten. However, this species is protected in several countries around the world.

Edible	grows mainly in coniferous forests; has a flat rather than rounded head; sweetish taste.
Spindle horn
Inedible	also has a cylindrical elongated shape of the fruiting body, but does not expand towards the apex; bright yellow color; there is no change in the color of the pulp when pressed.

Reed horn, how to cook. How to cook slingshot mushrooms: recipe

The horned mushroom or deer horns belongs to the 4th category of edibility. First, it is boiled for 30-40 minutes, and then stewed or fried.

How to cook slingshots with potatoes

The mushroom picking season starts in mid-summer and ends in October. Young plants are eaten until they start to taste bitter. Before cooking, it is better to soak the slingshot for half an hour to get rid of the adhering sand and earth.

Preparation:

Boil the mushrooms in salted water 2 times for 15 minutes, drain the broth.
Cut the slingshots and into small pieces. Fry them for 15 minutes in vegetable oil.
Add chopped potatoes, salt and spices. Stir the food and cook with the lid closed for another 15 minutes.

Serve with sour cream and dill.

Horned mushroom and spinach soup recipe

This fragrant and hearty dish can be served with white bread croutons.

Ingredients:

slingshots - 200 g;
water - 2 l;
spinach - 100 g;
potatoes - 3 pcs.;
carrots - 1 pc.;
onion - 1 pc .;
root celery - 60 g;
vegetable oil - 60 g;
greens - 1 bunch;
bay leaf - 1 pc .;
salt and pepper to taste.

How to cook:

Boil the mushrooms for a quarter of an hour, drain the broth. Rinse the blanks and boil them again.
Divide the blanks into fibers.
Cut the carrots, onions and celery into strips and the potatoes into cubes.
Fry vegetables in vegetable oil until golden brown, add mushrooms to them. Simmer the food for 10 minutes.
Pour in water, bring it to a boil. Add potatoes and spices, cook until vegetables are tender.
Place the sliced spinach and bay leaves in a saucepan. Cook over medium heat for 5 minutes.

Garnish the soup with chopped herbs before serving.

Slingshot mushrooms with soy sauce and garlic

The spicy food can be served with boiled or fried potatoes.

Ingredients:

slingshots - 600 g;
soy sauce - 60 g;
vegetable oil - 60 g;
red onion - 1 pc.;
green onions - 1 bunch;
garlic - 2 cloves.

Cooking steps:

Dip the slingshots in boiling water, cook them for 20 minutes. Drain the broth and repeat the procedure.
Cut the mushrooms into small pieces or fiber them by hand.
Fry the blanks over high heat for 5 minutes, then add the soy sauce and reduce the heat. Simmer the mushrooms under a closed lid for another 7-10 minutes.
Chop green onions, cut the garlic into thin slices. Combine prepared foods with mushrooms.

The dish can be served hot or chilled.

Boiled and fried deer horns are reminiscent of chicken meat. After heat treatment, they retain a bright mushroom aroma.

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Edible mushrooms

Reed horn (lat.Clavariadelphus ligula) is an edible mushroom from the genus Clavariadelphus. This mushroom is also called truncated horned, claviadelfus reed, mace and hind tongue. The fungus is noticeable, the fruiting body is club-shaped, not branching, colored in orange-yellow or cream tones. Butterflies prefer to grow only in coniferous forests, and they settle exclusively under pine trees in mosses, possibly forming mycorrhiza with them. You can find them on the edges, near stumps and tree trunks. Reed horns grow in the litter, in moss, on the remains of wood buried in the soil and in densely fallen needles. Butterflies bear fruit in groups, sometimes huge, meeting in hundreds or more specimens. Fruiting is observed from July to November, while active growth occurs in October. It comes across infrequently, but in large groups.

The mushroom is considered edible, 4th category, with low palatability. Massively these mushrooms are not harvested anywhere, it is not clear what to do with it. Polysaccharides were isolated from the mycelium culture of horned beetles, which stop the growth of Ehrlich's carcinoma and sarcoma-180 by 90%. The mushroom contains melatonin, a serotonin precursor and hydroxytryptophan. These mushrooms are natural antibiotics.

The fruiting body of the reed stalk has neither a leg nor a cap, is vertical, lingual, somewhat widened in the upper part (sometimes up to the shape of a pistil), often slightly flattened; height 7-12 cm, thickness 1-3 cm (in the widest part). The surface of the fruiting body is smooth at first, later becomes uneven, wrinkled. The inside of the mushroom is hollow.

Its base is fleecy-felt. The color of young fruit bodies is cream or yellow, and then becomes ocher-yellow or orange-yellow, old fruit bodies are brown with a purple tint. This shade is most noticeable at the base of the mushroom. The head of the mace is rounded or flattened, its diameter is 0.5-3 centimeters. The head narrows noticeably towards the base. The pulp is light, whitish, dry, without a noticeable odor.

The pulp of the reed stalk at an early age is soft, spongy, tender, elastic, then it becomes dry and brittle. A noticeable purple tint appears at the fracture of the pulp. The pulp does not have a tangible taste and smell, but sometimes it can be bitter. Spore powder is white, light yellow or cream. The spores of this fungus are long, cylindrical in shape.

The reed horn can be confused with other representatives of the genus Clavariadelphus, especially with the more rare (apparently) pistil horned, Clavariadelphus pistillaris. The one is larger and more "pistil" in appearance. From representatives of the genus Cordyceps, a beige-yellow color of fruit chalk can be a good distinguishing feature.

Cooking use

Before cooking, you need to properly prepare them. Rinse the mushrooms thoroughly under cold running water. Since they have a sinuous structure, the dirt penetrates into the most difficult places. Then we boil them for 30 minutes. The water in which they were boiled is poured out. It is absolutely impossible to use it. Rinse again under running water and set to cook for 10 minutes. Then we rinse with cold water. Now you can start preparing various dishes.

A simple recipe for a delicious mushroom soup. To begin with, we cut all the vegetables, namely potatoes, onions and carrots (you can add half a Bulgarian pepper). Fill everything with cold water and cook until half cooked. Then add the mushrooms and 15 gr. butter. In winter, add a few cloves of garlic to the soup. As soon as the soup boils, add salt and pepper to taste. Reduce the heat to a minimum and cook for another 15 minutes. The peculiarity of this soup is that it can be eaten not only hot, but also cold. When serving - sprinkle with dill and add a spoonful of sour cream.

For the second, you can simply fry them in addition to the main dish, for example, mashed potatoes or buckwheat porridge. To begin with, fry the onion in vegetable oil, pre-chopping it finely. Add chopped mushrooms. It is better to cut them larger. And fry until golden brown, just remember that you need to stir them constantly. Add salt and pepper to taste.

To make the dishes delicious, we will reveal a few little secrets to you. Firstly, they should be eaten no later than 4 days after harvest. Second, do not pickle or canned them. Otherwise, they will become bitter and rubbery. Thirdly, do not season the mushrooms with a lot of seasonings, otherwise you will kill their unique taste.

The antlers mushroom are poisonous. Description of the antler mushroom

Deer horns are a mushroom listed in the Red Book of Russia and belongs to Basidiomycetes, a class of higher mushrooms. It got its name because of its peculiar exotic look. The people also call the mushroom differently, for example, coral, horned, coral-shaped hedgehog, etc. Hericium coralloides is the full scientific name of the lower plant.

Botanical description

Antler mushrooms resemble coral branches or antlers in appearance. The photo shows a clear similarity. The aboveground part of the plant is very branched and decorative. Spines are snow-white, from 10 to 20 mm high.

The diameter of the body of the fungus is 16-30 cm; specimens weighing up to 1 kg are found in nature. It should be noted that most often the height and width of an exotic mushroom are the same. The branches of the plant are thin and quite brittle.

Only the wireworm affects the coral hedgehog, other worms are indifferent to it.

The color of the fungus changes during the growth process, acquiring characteristic yellow shades. Obsolete specimens can be bright orange. Horns grow and are amethyst-colored.

The active vegetation period for basidiomycetes falls from June to October.

The biological culture does not have the usual mushroom aroma, in its raw form the deer horn mushroom has an elastic consistency, when heat treated the fruit body becomes harsh.

The most commonly mentioned mushrooms can be seen on tree trunks, on stumps.Like other woody lower plants, they are not difficult to spot on rotten wood of any species.

It is believed that among a certain variety of coral mushrooms there are no poisonous ones, while there are plants that are conditionally inedible and suitable for consumption. It is better to eat young species of deer horns.

Large black hairs can disappoint with their taste: they are bitter and have an unpleasant aftertaste.

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The best harvesting period is August and September; in the southern regions of our country, horned animals are also collected in winter. They often grow in whole clusters, collecting such mushrooms is endless pleasure. Knowing the description of edible horns, you can easily prepare the required amount of forest products and prepare wonderful dishes.

Cooking methods

The description of the mushrooms says that these plants are used in folk medicine, with their help they treat joints, expel worms, etc. It should be remembered that often poisoning occurs due to negligence or complete illiteracy. You can not use in food those products in which there are doubts.

There is a separate opinion that convinces mushroom pickers that this type of plant is not suitable for classic cooking. Experts fundamentally disagree with this statement.

Edible slingshots are harvested for future use, fried, added to soups, dried, they are used to prepare mushroom caviar and other dishes. Without a doubt, all the existing recipes for the forest "fellow" are also suitable for corals.

In winter, the dry prepared semi-finished product is soaked in water, then fried in batter. Many exotic lovers use these specimens as filling for dumplings and pies.

They are also good fried with potatoes and onions.

A fragrant and delicious mushroom dish can be made from mushrooms pickled in a special sauce. It is not difficult to prepare it, it is enough to collect the necessary components: oil, balsamic vinegar, lemon juice and salt with sugar. Pickled hedgehogs in a jar look like corals.

Mushrooms should be rinsed well before use, then put into a saucepan with water and cook after boiling for at least 10-15 minutes. Ready-made semi-finished products are used at will. To prepare the filling, the lower plant is passed through a meat grinder, combined with other ingredients to taste, and the main course is prepared.

Species of horned mushrooms

According to different classifications, the horned mushroom family (Latin Clavariaceae) includes about 120 different species. Here is a photo and description of some of the brightest representatives of horned mushrooms:

Alloclavaria purpurea (Clavaria purpurea). The fungus is a single elongated cylindrical fruiting body, up to 10-15 cm high, with pointed or rounded tips. Their color is light purple, with age it becomes light brown, sometimes ocher, clay or beige. Usually they grow in dense groups, each of which can contain up to 20 pieces. Clavaria purpurea grows, mainly in coniferous forests. According to some sources, it forms mycorrhiza with the roots of conifers and mosses. The main habitat is North America, but it is found in the temperate zone of Russia and Europe, as well as in China and Scandinavia. There is no data on the edibility of the mushroom, however, as well as on its toxicity.
Clavulina coral (Horned crested horn). Forms a bushy fruiting body with many small processes. The height of the bush can reach 10 cm. The tops of the fruit bodies are flat, comb-like, pointed.The color of the mushroom is white, milky, sometimes slightly yellowish or creamy, the flesh is brittle, white. It grows from July to October in mixed or coniferous forests, on soil or litter from fallen forest debris. It can grow both pointwise and in large groups. The mushroom is not poisonous, but it is usually not eaten because of its bitter taste. However, this does not prevent some lovers of culinary experiments from trying it, as evidenced by the available reviews.
Ramaria yellow (Horny yellow, Deer horns). This is a rather large mushroom, it can reach a height of 20 cm, while its diameter can reach 16 cm.The fruit body is a massive central part of white color, resembling a cabbage stump, from which numerous shoots grow in different directions, slightly similar to branching antlers (hence the name - deer horns). Their color is yellow, lighter closer to the base, becomes bright at the periphery. When pressed, the color of the mushroom changes to cognac. Grows in mixed and coniferous forests, the peak of growth is observed in late summer and early autumn. Widely distributed in the forests of Karelia, found in the Caucasus, Western and Central Europe. It belongs to edible mushrooms, however, yellow horned horns are harvested only at a young age, since adult specimens begin to taste very bitter. Before starting to cook yellow ramaria, the fruiting bodies of the mushroom must be soaked and heat treated.
Ramaria is beautiful (Rogatic is beautiful). In shape, it resembles a dense bush with a height and diameter of up to 20 cm. It consists of a massive, bright pink leg, which turns white with age, as well as numerous yellow branches with yellow-pink tips. When pressed, it turns red. With age, the fruit bodies lose their brightness and turn brown. It is found in deciduous forests, grows on soil or old rotted foliage. It is not used for food, because if ingested, it can cause severe intestinal disorders.
Clavulina amethyst (Horny amethyst). It has elongated branching fruiting bodies fused at the base of a very unusual purple color. The pulp is white with a lilac tint. The mushroom bush can reach a height of 5-7 cm. It grows mostly in deciduous forests, the peak of growth occurs in September. Often found in large colonies. Amethyst horned, despite its unusual "chemical" color, is quite edible, but it is not recommended to fry it because of its peculiar taste. It is best used for drying, boiling, or making mushroom sauce.

A short video about how horned horns grow in the wild:

Precautionary measures

There are many plants that look like deer legs. Many of them are quite poisonous. Therefore, if you are new to this business, then ask an experienced mushroom picker to tell and show how to correctly collect and distinguish deer legs from other plants.

Remember that after harvesting, before cooking, you must rinse and process them well, because if not cooked correctly, they can have a serious negative effect on your body.

Do not harvest near the pistes, as the plants quickly absorb toxic substances.

The mushroom is considered edible, however, it is not noticed in mass preparations, what to do with it is not clear, but the mushroom is noticeable and you simply cannot pass by.

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Reed horn (lat.Clavariadelphus ligula) is an edible mushroom from the genus Clavariadelphus. This mushroom is also called truncated horned, claviadelfus reed, mace and hind tongue. The fungus is noticeable, the fruiting body is club-shaped, not branching, colored in orange-yellow or cream tones. Butterflies prefer to grow only in coniferous forests, and they settle exclusively under pine trees in mosses, possibly forming mycorrhiza with them. You can find them on the edges, near stumps and tree trunks. Reed horns grow in the litter, in moss, on the remains of wood buried in the soil and in densely fallen needles.Butterflies bear fruit in groups, sometimes huge, meeting in hundreds or more specimens. Fruiting is observed from July to November, while active growth occurs in October. It comes across infrequently, but in large groups.