Ramaria yellow

Reed horn, how to cook. The horn is reed. - Edible mushrooms - Description of mushrooms

Although the mushroom is considered unfamiliar, however, in some regions it is quite common, and even abundant. Horned mushrooms are mushrooms that do not like open spaces; they often hide under the spreading paws of firs. The horned mushroom is not considered a valuable mushroom, and it is precisely because of its "unpopularity" that an inexperienced mushroom picker can lead to a nervous breakdown, in particular, this applies precisely to those places where there are many of them. Looking under the next spruce in search of something more interesting, it is precisely the slingshots that have densely occupied this secluded corner, and so it is almost everywhere. The more strong ones leave with a sigh, the less - with a strong word and with an empty basket they stomp home.

The fruiting body of the fungus can be up to 14 centimeters long and up to 3 centimeters across, somewhat thickened and flat at the top. The color of young mushrooms ranges from pale cream to pinkish, as it matures, the mushroom acquires a yellow tint. This is due to the spore-bearing layer covering the entire fungus and the general yellow color of the spores. The pulp of the mushroom is quite dense, springy when pressed, light and dry. With age, the total mass of the pulp darkens noticeably.

The fungus is widespread in areas with a general cool climate and prevailing spruce forests with mossy soils. Friendship of the reed hornet is difficult to cope with with other trees, and if in spruce forests it can be seen in whole brood colonies, then in other conditions it is rarely alone.

It is possible to confuse the slingshot only with the even rarer pistil-shaped slingshot, but this is more luck than disappointment.

Horned beetles grow at the moments of greatest fruiting of other various representatives of the mushroom world, their season is late July until late autumn.

It is quite edible, but poor quality, as a food product melts with age, the younger the horned, the tastier, although at this age it is harvested extremely rarely.

Clinker mushrooms. Grozdeva's Horn (Ramaria botrytis)

Fruit body: The height of the fruit body is from eight to fifteen centimeters and the diameter of the body is the same. The fruit body of young mushrooms is whitish, then becomes yellowish-brown and finally ocher or pinkish-red. The branches are very thick, tapering at the top. The shape of the ends is cut off. At first, the branches are reddish, then they turn brownish-brown. Strongly branched branches up to 1.2 centimeters thick at the bottom are elongated into a dirty cream or whitish short stem. The fruit body of the Slingshot often resembles the head of a cauliflower. The lower branches are usually elongated and thick, not numerous. The upper branches are shorter and thicker.

Pulp: brittle, watery. The pulp is whitish-yellowish in color. Differs in pleasant delicate taste and light pleasant smell.

Spores: ocher, oblong, ellipsoidal, or slightly longitudinally striated. There are one to three drops of oil at the ends of the spores.

Leg: dense, massive, three to four centimeters high, leg diameter up to six centimeters.

Distribution: Grozdevoy's horned is found in mixed and deciduous forests, mainly near beeches, less often under coniferous trees. It grows from July to October, while the soil temperature is kept within 12-20 degrees. The fungus is not common.

Similarity: Old horned horns bear a strong resemblance to some brown horned horns, among which there are also poisonous species, for example, Beautiful Romaria. Grozdeva's horned has two forms: ramaria botrytis fm. musaecolor and r. Rubipermanens brought from Bavaria and Italy. These two varieties have strong similarities, which is why they are very often confused. In order to establish for sure that it is the Grozdevoy Horny that is in front of you, you need to carefully study the coral ones.Also, this relatively large Horned, very often taken as the Golden Horned, but that fruit bodies are yellow-orange or light orange in color, sometimes salmon-pink with sharp tips. The twigs of the Horned Horny are yellow from the beginning and are uniformly colored and grows predominantly under the beeches.

Edible: the mushroom is edible, consumed fresh only at a young age. It is one of the most delicious edible mushrooms in the Horned family.

Notes: The word botrytis in the name of Grozdeva's horned mushroom is ramaria botrytis, meaning "grape".

Practical use

Horns have found their practical application in cooking and medicine.

Cooking

Reed and crested horns belong to conditionally edible species with low gastronomic qualities of the 4th category, because their flesh is often bitter. They are not massively harvested. It is recommended to collect only young specimens.

They get rid of bitterness by prolonged soaking in cold water (for 10-12 hours), followed by heat treatment or salting. The duration of pre-boiling before cooking is from 1 hour.

Medicine

The mycelium contains melatonin, serotonin and hydroxytryptophan, which together play the role of a natural antibiotic. The contained polysaccharides delay the development of Ehrlich's ascites carcinoma and Crocker's sarcoma.

For your information. Melatonin is a secret of one of the glands in the brain - the pineal gland and is responsible for the so-called. the body's circadian rhythms, i.e. for biological processes associated with the change of day and night (our biological clock).

Bagel mushrooms. Horned mushroom recipes

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.

The horned mushroom grows in coniferous and mixed forests.

Photo: Getty

• Servings: 3
• Prep time: 30 minutes
• Cooking time: 30 minutes

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:

1. Boil the mushrooms in salted water 2 times for 15 minutes, drain the broth.
2. Cut the slingshots and into small pieces. Fry them for 15 minutes in vegetable oil.
3. 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:

1. Boil the mushrooms for a quarter of an hour, drain the broth. Rinse the blanks and boil them again.
2. Divide the blanks into fibers.
3. Cut the carrots, onions and celery into strips and the potatoes into cubes.
4. Fry vegetables in vegetable oil until golden brown, add mushrooms to them. Simmer the food for 10 minutes.
5. Pour in water, bring it to a boil. Add potatoes and spices, cook until vegetables are tender.
6. 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:

1. Dip the slingshots in boiling water, cook them for 20 minutes. Drain the broth and repeat the procedure.
2. Cut the mushrooms into small pieces or fiber them by hand.
3. 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.
4. 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.

Varieties

Slingshot straight

The straight horned mushroom has another name - straight or hard ramaria. It is an inedible mushroom, the fruiting body of which reaches 1.5-6 cm in diameter. In appearance, it resembles a bush of upright, straight branches with a clearly visible leg. The color is pale, ocher yellow or brown. At the base of the stem, an accumulation of white mycelium is clearly visible.

Distributed in coniferous forests. Grows on litter. Fruiting begins in July and lasts until October. The peak activity of ramaria is in August-September.

Reed horn

A reed horn, or claviadelfus reed, mace, pistil, belongs to the edible species.

The fruiting body with a diameter of 0.5-3 cm has a clavate shape, there is no branching. The color is yellow with a slight orange tint or cream. The mushroom stalk tapers towards the base.

The mushroom pulp of young specimens is spongy, elastic, white, in adult mushrooms it is dry, brittle. There is no smell.

Height 5-8 cm. Grows in a group of fruit chalk pressed against each other. The surface is initially smooth, wrinkles over time. The internal structure is hollow.

It grows mainly among conifers (spruce, pine) in litter, among moss and in fallen needles. Fruiting begins in July and lasts until November. The peak of activity is in October.

Beautiful horned

Horny Cat the Beautiful is Poisonous

According to the description, the hornbeam is beautiful, or the beautiful ramaria is a poisonous mushroom. The fruit body is 5-15 cm in diameter. The height is 10-25 cm. The color of the fruit body combines three tones - white, yellow and pink. The mushroom base is short and massive. In young specimens, it is bright pink, but in older specimens it is white.

The mushroom pulp is fragile, white and creamy. There is no smell. Under mechanical stress, it acquires a reddish tint.

Grows in deciduous and mixed forest belts, mainly under beech. Fruiting begins in silt and lasts until November. inclusive. The peak of activity is in September.

Crested hornbeam

The crested horncat, or clavulina comb, is a little-known edible mushroom. The fruit body is divided into flattened branches, split at the ends into thin and short, seemingly sharp teeth, folding into ridges. It was this structural feature that gave the mushroom a specific epithet - comb, which in Latin is written as cristata.

Height 2-6 cm. The color is white, creamy, sometimes fawn. The structure of the mushroom pulp is soft and fragile. Smell and taste are absent, sometimes a bitter aftertaste may be present.

It grows in deciduous and coniferous forest belts in large groups, mainly ring-shaped, in fallen leaves, on the ground and in grass. Fruiting begins in July and lasts until October. The peak of activity is in late August - mid September.

Mushrooms are golden horned. Kalocera sticky or deer horns

Kalocera sticky is a mushroom of the Kalocera genus, of the Dacrimycetaceae family.

It is also called calocera mucosa, antlers and horns. These are conditionally edible mushrooms.

Description of gummy calotsera

The shape of the fruit body is branch-like. Its height reaches 3-6 centimeters, and its diameter is 3-5 millimeters. The fruiting body is weakly branched, when it branches as much as possible, it becomes like a broom, and if it does not branch, it looks like a stick with a pointed Rogulskaya at the tip.

The color of the fruiting body is orange or egg-yellow. The surface of the mushroom is sticky. The pulp is rubbery-gelatinous, orange in color, odorless and tasteless.The spore powder may be slightly yellowish or colorless. Spores form on the entire surface of the fruiting body.

Spreading deer horns

These mushrooms grow on a woody substrate and on wood immersed in the soil and strongly decomposed. They meet in small groups or singly. They prefer conifers, especially spruce.

Brown rot develops on the wood due to these fungi. Reindeer horns are found almost everywhere. They bear fruit from July to late autumn.

Edible calocera gummy

It is not accepted to talk about the edibility of these mushrooms, they have an unsightly appearance of something gelatinous, and they grow in damp places, on a rotten substrate, it is unlikely that you will want to try them.

But calocera can be eaten without harm to health, although its taste is very dubious. Culinary experts believe that reindeer horns are of poor quality, since their flesh is rubbery. For food purposes, these mushrooms are very rarely harvested. Still, they can be boiled, dried and fried.

In Bulgaria, these mushrooms are boiled and used to decorate cold snacks, as they have a rich, beautiful color.

Collect only young fruiting bodies, which have not yet begun to dry out and brown.

The healing properties of Calocera gummy

These mushrooms contain a serotonin precursor, hydroxytryptophan and melatonin. Polysaccharides secreted from the gummy calocera stop the growth of sarcoma.

Application

Mushrooms are used for medicinal purposes

"Deer horns" have a lot of useful properties due to their chemical composition.

Application in medicine

From their micellar structure, they learned to isolate specific polysaccharides that have the property of stopping the development of Ehrlich's carcinoma. It has been scientifically proven that the extract from the barnacles successfully fights sarcoma.

These organisms contain natural antibiotics and contain the precursor of serotonin (tryptophan) and its metabolite, 5-hydroxytryptophan. For medicinal alcoholic tinctures, the horned heads are harvested young until the fruiting bodies have acquired a dark brown hue.

Cooking applications

Soups, in those regions where the horns are harvested, are usually prepared with the addition of a yellow slingshot, but the reed slingshot is more used for pies or caviar. "Forest corals" are also used to prepare delicious snacks and pie fillings. Horns - reed or yellow, great for frying in batter.

For preparations for the winter, drying or freezing, they are pre-soaked well and thoroughly washed several times so that all the bitterness comes out and only a pleasant aroma remains.

Harm and contraindications

Only familiar mushrooms should be collected, it is necessary to carefully sort out the harvested crop in order to exclude the ingress of poisonous specimens. Otherwise, severe poisoning occurs.

These unique and beautiful "horns" absorb all the toxins from the environment, so there is no need to collect them near roads or factories. Even edible species in this case can have a negative effect on the gastrointestinal tract and the human body as a whole.

It is better for pregnant women to consult a gynecologist before consuming such a forest delicacy. For children under 14 years old, it is possible to introduce it into the diet only after consulting a pediatrician.

Horned orange. 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.

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.

The horned mushroom is edible or not. Views

These organisms are divided into edible and inedible. There are no horns dangerous to human life and health. For a mushroom picker, edible horned mushrooms are a real find if you know how to cook them correctly. These mushrooms are relatives of chanterelles.

Edible species include:

• R. golden;
• R. amethyst;
• R. aciniform;
• R. yellow;
• R. truncated;
• R. reed.

Inedible species:

• R. fusiform;
• R. comb;
• R. pale yellow;
• R. purple;
• R. pistillate;
• R. fistful;
• R. straight.

Edible young horned mushrooms are pleasantly scented mushrooms that are easy to cook. Most often they give a large harvest from one "bush".

Reed horn

Horned animals begin to collect at the end of summer

The reed horn (Clavariadelphus ligula) is an edible species with a pale yellow tinge in the color of the fruit body. It belongs to saprophytes of the 4th category of edibility.

Its branches are in the form of a cylinder, thin, widened at the bottom. The appearance resembles a human language, as if sticking out of the ground, hence the name. The reed horned grows in coniferous forests in whole groups in the form of circles, which the foresters call "witch".

Their size is small, up to 10 cm in height. The collection begins at the end of summer.

Ramaria ordinary

"Forest corals" - this is also called ramaria, which grows in pine forests. Its "stem" is incredibly beautiful and looks like a real branchy sea coral that accidentally got into the thicket. The appearance of ramaria is characterized by:

• dichotomous "trunk";
• white color of the inner layer;
• hymenial surface (forming and therefore bearing spores);
• yellow.

Irina Selyutina (Biologist):

The ramarias are characterized by the so-called. dichotomous branching of the components of the fruiting body. With this type of branching, the main axis is divided in half at its apex, and each part of it continues to grow until a certain moment and also begins to branch in a similar way. Therefore, a kind of "forks" or, as they say, V or U branches appear. The dichotomous type of branching is considered the most primitive and, accordingly, the most ancient from the point of view of biology.

With age, ramaria changes color to orange-red. It is believed that chanterelles and horned ones have common ancestors, so they have a certain similarity in structure.

Ramaria prefers to grow on litter in coniferous forests. It can be eaten, but it has a bitter taste, so it should be harvested at the end of August and September, since young ramaria tastes less bitter.

Beautiful horned

It is an inedible mushroom that grows in deciduous and mixed forests. It is characterized by:

• height - 20 cm;
• diameter - 18-20 cm;
• short, thick and dense leg;
• bright pink color in young organisms.

Old ramaria become whitish, strongly branching at the bottom, the tips of the “branches” first turn yellow, and then brown or brown.

Eating can lead to slight disruption of the gastrointestinal tract due to the characteristic bitter taste.

Crested hornbeam

An inedible forest organism that bears fruit in conifers, deciduous and mixed forests from the second half of July to the end of October. Grows in groups resembling bushes. It has a comb-like shape and a cream or white body color, at the base of which there is a thick, dense leg.

The pulp has a characteristic bitterness. She is fragile and delicate, without a bright aroma.