Pistil horned (Clavariadelphus pistillaris) photo and description

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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.

Description of pistil slingshot

This is not to say that this species is quite common, despite its wide range. At least in Russia, it has long been included in the Red Book, having received protection status in 39 regions. A similar situation is observed in Ukraine, Macedonia and British Wales. Nevertheless, it is quite possible to meet horned spears in deciduous forests, although even experienced lovers of "quiet hunting" do not always recognize mushrooms in these strange shoots.

Features of the species Clavariadelphus pistillaris

The main distinguishing characteristic of the species is the unusual shape of its fruiting body, which actually has no division into a cap and a stem, resembling an upwardly elongated yellow club with a lighter felt base, often covered with deep longitudinal wrinkled grooves. As it ages, the color of the mushroom changes from rich lemon to darker ocher. The spore powder can be white or pale yellow, attaching directly to the surface of the fetus as a result of the absence of a hymenophore.

It is noteworthy that if you press on the mushroom, then it will change its color at the place of mechanical action, becoming reddish or even brownish brown. It tends to darken and the flesh of the slingshot, which loses its delicate flesh color, acquiring a purple hue.

Its structure is also heterogeneous - dense at the initial stage and in the middle of development, porous and loose - at the end of the life cycle. Among other things, a change in the shade of the fruiting body at the fracture occurs as a result of contact with the external environment.

This clavate mushroom can reach at its maximum height of 20 cm, although on average the parameters of the fruit do not exceed 10 cm with a diameter of up to 3 cm. ...

Edible mushroom or not

Despite the fact that the variety in question has a rather pleasant aroma and does not contain dangerous toxins, its not the best taste was the reason for being classified as a conditionally edible group. The reason for this classification lies in the specific bitterness that mushroom pulp possesses. And although it is quite easy to get rid of it by soaking the harvested crop and subjecting it to preliminary cooking with various roots, true gourmets neglect the slingshot in favor of more refined and tasty mushrooms.

The low energy value of the variety also plays an important role in this issue. So, it is better to cook it together with other mushrooms, using not only forest gifts, but also cultivated varieties, be it champignons, oyster mushrooms or shiitake.

In addition, mushroom pickers try to bypass the slingshots due to their conservation status, because in fact, their collection is outside the scope of the law. And although the accidental hit of a clavate mushroom in the basket of an amateur "quiet hunt" is unlikely to entail criminal liability, it is still better to avoid such situations. Moreover, if you happen to see this rare specimen for our region in the forest, you should warn about the find of the gamekeepers or employees inspecting the green zone.

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 polysaccharides, which have the property of stopping Ehrlich's carcinoma. It is scientifically proven that the extract from blackberries successfully fights sarcoma.

These organisms are natural antibiotics and contain a serotonin precursor and hydroxy tryptophan.For medicinal alcoholic tinctures, they are harvested young, until the bodies have acquired a dark brown hue.

Cooking applications

A yellow mushroom is added to soups, and a reed mushroom is better suited for pates or caviar. Forest corals are used to prepare delicious snacks and pie fillings. Tongue or yellow are great for frying in batter.

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

Red Book

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Home - Red Data Book of the Amur Region - Claviadelfus pistil

Pistil claviadelfus

Clavariadelphase family - Clavariadelphaceae
Clavariadelphus pistil - Clavariadelphus pistillaris (L.) Donk

Category and status .. 3 b. Clavariadelphus is a rare pistil species with a significant range, within which they occur sporadically and with a small number of populations.

A brief description of. In the Amur region - Zeisky (Zeisky nature reserve, environs of Zeya and Ovsyanka village), Magdagachinsky (Tygda station) and Svobodnensky districts (Klimoutsy village), the vicinity of Blagoveshchensk (1-2). In Russia - the European part, the Caucasus, the Urals, Western and Eastern Siberia, the Far East. General distribution - Europe, North America, East and Central Asia.

A brief description of. Fruit bodies are club-shaped, up to 17 cm high. and 1-5 cm in diameter., longitudinally wrinkled, yellow, reddish or reddish-brown, white-tomentose at the base. The tissue is first dense, then spongy, white or pink, reddish-brown at the cut. White spore powder (3).

Features of ecology and phytocenology. It develops in coniferous and mixed forests as a saprotroph on the soil. Fruiting bodies are formed in August - September (2) once every few years.

Limiting factors. None known. Possibly, anthropogenic and recreational pressure on forest ecosystems.

Security measures taken. Included in the Red Book of the RSFSR. Protected in the Zeya nature reserve.

Necessary security measures. Identification of new locations and preservation of natural habitats of the species.

Sources of information. 1. Govorova, Taranina, 2002; 2. Data of the originator; 3. Nordic Macromycetes, 1997. Compiled. ON. Kochunov.

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20.10.2015 20:05:27

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What mushrooms can be confused with and how to distinguish

This variety has no poisonous counterparts, so even its accidental entry into the mushroom picker's basket does not pose any serious threat to the gatherer. Nevertheless, the slingshot has several close relatives with whom it is quite possible to confuse it:

Truncated horned beetle is edible, possessing quite a pleasant aroma and taste with noticeable sweetish notes. The main difference from Hercules is that this species has a flat surface of the cap, quite unlike the mace rounded at the top.But the characteristic narrowing downward remains, while this part is lighter in comparison with the cap of a dirty sulfur color.
The spindle-shaped horn, despite its name, bears little resemblance to a spindle, more resembling corals sticking out of forest deadwood without characteristic extensions upward. Its color is completely different, brighter and warmer, and also does not change its color when pressed or broken. Unlike the other two types, the spindle horn is an inedible mushroom due to its mediocre taste.

Similar species

It differs from the claw of the nail in the bitter taste of the pulp and the yellow color of the tips of the twigs. Poisonous, causes gastrointestinal upset.

It also differs in the bitter taste of the pulp, its color is yellowish, the tips of the branches are pointed, when, like in the aciniform horn, they are truncated.

The main differences from the aciniform stag are the clavate shape of the upper branches, the wrinkled surface of the fruiting body. In addition, Hercules horned prefers warmer latitudes and is much less common.

1-Ramaria beautiful 2-Horned crested 3-Horned Hercules

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.

Reed horn (Clavariadelphus ligula)

Clavariadelphus reed

The reed horn (lat.Clavariadelphus ligula) is an edible mushroom from the genus Clavariadelphus (lat.Clavariadelphus).

Fruit body: Upright, lingual, slightly 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 body is smooth and dry, at the base and in older mushrooms it can be slightly wrinkled, the color in young specimens is soft cream, but with age, as the spores mature (which ripen right on the surface of the fruiting body), it goes into a characteristic yellowness. The pulp is light, whitish, dry, without a noticeable odor.

Spore powder: Light yellow. Distribution: The horned reed occurs from mid-July to the end of September in coniferous or mixed forests, in mosses, possibly forming mycorrhiza with them. It comes across infrequently, but in large groups.

Similar species: The reed horned can be confused with other members 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.

Edible: The mushroom is considered edible, but not seen in bulk preparations.

Notes: Mushrooms like horned horns have always puzzled me. What to do with them, how to treat them? Unclear. Pass by, as we pass by a million other unfamiliar mushrooms, does not work: individuality; there is no point in collecting, it is inconvenient to take pictures, because it is vertical. Just walk around and call by name to demonstrate to the forest that they are aware of such matters.

Horned mushrooms, or as they are also called horned mushrooms, belong to the family of basidial plants. They have a fruiting body of a fleshy consistency. They are coral-branched, clavate and subulate. Most often they are white with a yellow tint. Completely covered with a spore-bearing smooth layer.

You can find such a crop in the forest on the soil, less often found on the wood residue. They are not poisonous.

Horned beetles have a large variety and sprout in large numbers, we just sometimes do not pay attention to them. Many mushroom pickers pass by. Maybe this is correct, because unfamiliar plants can be poisonous, but some horned horns are quite edible. Even if you pick such an unfamiliar mushroom, then you will not get poisoned, the only thing is to spoil your dinner, since some species have a specific taste.

The horned is a very curious representative of the mushroom kingdom. It plays a big role in the life of the forest. He is also a close relative of chanterelle mushrooms, and as you know, chanterelles are able to strengthen human health.

Useful properties, limitations and recipes

In addition to excellent taste, the slag has some useful properties. It contains amino acids, sterol, lipids and phytoagglutinin. The mushroom is especially popular in Chinese medicine, where it is used to treat gastrointestinal disorders and respiratory diseases. Eating horns can strengthen the immune system.

There is an opinion that this species has an antitumor effect. Young specimens are also used in cosmetology, because its cells are able to slow down the aging process.

Yellow corals should be eaten in small portions. There are no special restrictions, except for individual allergic reactions. After collecting, you should thoroughly wash the slingshots, because a lot of debris collects between the branches.

Like other congeners, slingshot takes about 30 minutes to cook. They are pre-washed and cut into small pieces. They can be used to make sauces, salads, baking stuffing and pickled for the winter.

Salad ingredients

To prepare a delicious salad, prepare the following ingredients:

150 g boiled slingshot;
150 g fresh carrots;
one medium onion;
2 tbsp. l. table vinegar;
1 tbsp. l. vegetable oil;
two cloves of garlic;
spices and herbs to taste.

Mushrooms are mixed with carrots and finely chopped garlic. After that, season with sunflower oil, add salt and spices. The resulting mixture is mixed well and left to stand for 30 minutes. At this time, you can prepare the onion. It is cut into thin rings and marinated in vinegar. All ingredients are mixed and let the salad sit for several hours.

Reindeer Horn Salad

The soup is very tasty. For cooking, you will need the following products:

potato;
carrot;
onion;
butter;
a clove of garlic;
herbs and spices to taste;
300-400 g of mushrooms.

The horns are boiled in a separate bowl for 20 minutes, after which they are poured into a colander so that the water is well glass. Then they start cooking the soup.Potatoes, carrots, onions and garlic are added to cold water. After boiling, boiled mushrooms are poured into a saucepan and boiled over low heat for about 10 minutes. Then add salt, spices and herbs. It turns out a light and tasty mushroom soup.

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.

Edibility of horned mushrooms

As noted above, there are no poisonous species among horned animals. Nevertheless, mushroom pickers are wary of this family, its representatives have too unusual appearance.

Among them, a fairly large number of edible ones, according to the all-Russian classification of mushrooms in terms of nutritional value, they belong to the IV, last group, which includes, for example, mushrooms and oyster mushrooms.

The table shows the main types of slingshots by edibility:

Edible	Inedible
AmethystYellowBunny TongueGoldenTruncated	FusiformCrestStraightPestal FawnFistulaPurple

The inedibility of horned fish is determined by their bitter taste or pungent aftertaste. Some species have a strong, unpleasant odor. All edible species can be eaten after cooking.

Important! Cut slingshots should be consumed within 3-4 days, otherwise they will become bitter. For the same reason, they are not preserved.

Slingshots have no particular nutritional value, but they can be used for medical purposes. This is due to the natural substances of the tryptamine group that are part of the fruiting body. There is evidence that with the help of an extract from the horns, they successfully treat diseases such as Crocker's sarcoma and Ehrlich's carcinoma.

The harm from the use of slingshots inside can only be associated with indigestion or with unpleasant taste sensations. There is no information about serious poisoning with these mushrooms, which led to serious consequences for the body.

Important! The use of mushrooms for children under 10 years of age is contraindicated.

When collecting horns for eating, you need to remember that only young specimens should be taken, the older the mushroom, the more bitter it is. In addition, it is worth adhering to the general rules for all lovers of "quiet hunting":

Fungi are capable of accumulating heavy metals and radionuclides. Therefore, you cannot take specimens growing along the railway, busy highways, growing on the territory of abandoned military facilities or industrial zones.
If there is no 100% certainty in the edibility of the mushroom, then you should not take it.

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:

Taxonomy, characteristics and a short description of the structure

Pistil horned - this is the name of this mushroom of an unusual club-shaped shape. Systematics:

Family	–	Clavariadelph
Genus	–	Claviadelfus
View	–	Pistil horned

In Latin, the mushroom has a name - Clavariadelphus pistillaris.

And also this representative of the forest kingdom may have the following names - Clavate Horn, Hercules Horn, Pistil Claviadelfus.

One of the features is the absence of a clear classical division into a cap and a leg.

The fruit body of the fungus is rather large in size and has an elongated, widened rounded cap. It grows in height up to 20, sometimes up to 30 cm.Its diameter is about 5 cm.

The color of Claviadelphus pistil varies depending on age: a pastel light yellow shade is typical for young mushrooms, bright yellow and even orange shades for mature ones.

Since this type of fungus does not have a pronounced cap (the leg smoothly passes into the cap), the hymenophore (the lower part of the mushroom cap) covers almost the entire surface of the fruiting body and has a smooth structure in young units, and in older units it becomes wavy due to the appearance of grooves ... The spores are oval and white or pale yellow.

Hercules pulp also changes its characteristics depending on age. In young animals, it has a dense white structure, in adult mushrooms it becomes softer and acquires a spongy structure. After cutting, the pulp slowly changes color to purple-brownish, while the smell is not sharp and even pleasant, and the taste is bitter.

The stalk of the pistil cylindrical horn is narrowed downwards. It is slightly lighter in color than the cap and has tomentose pubescence.

Claviadelfus pistil belongs to the representatives of the mushroom kingdom, which are included in the Red Book of Russia and are protected in 39 constituent entities of the country (mainly in the southern regions).

Useful properties of the ingredients of the mixture

Lemon, ginger and honey are known to everyone as separate ingredients. Lemon is everyone's favorite tropical fruit, helping to save oneself from blues and beriberi in winter. Honey is a well-known preventive and curative remedy for colds. And ginger, although it hit the shelves of domestic supermarkets relatively recently, has already managed to fall in love with many as a bright and interesting oriental spice. However, the maximum benefit from each ingredient can be obtained by using these products in combination with each other.

It is not often the case that culinary products that work well with each other for taste also form a healthy combination. But in this case, everything is exactly like that. Thanks to its acidity, lemon has an invigorating and refreshing effect on the body, while honey softens the acid and soothes the nervous system.

Thus, the body receives a kind of vitamin elixir. Its useful properties are very extensive, among them:

strengthening the immune system;
acceleration of metabolic processes in the cells of the body;
anti-inflammatory and analgesic effect;
antibacterial and antiviral properties;
filling the body with vitamins;
acceleration of metabolism and breakdown of fats.

Let's look at the effect on the vessels of each ingredient separately.

Ginger

The beneficial properties of ginger when used to solve problems with the cardiovascular system include the following:

normalization of lipid metabolism - due to which the deposited bad cholesterol is eliminated and the preservation of healthy fats. This effect of ginger is supported by research;
rich in vitamins, amino acids and inorganic elements - due to which ginger has a cleansing, tonic and antioxidant effect.

The benefits of lemon for the heart and arteries are due to the highest content of vitamin C necessary for the body.In addition, the beneficial properties include the following:

high concentration of potassium and magnesium - the most important trace elements for those suffering from cardiovascular diseases;
strengthening the central nervous system;
prevention of thrombus formation.
strengthening the blood vessels of the legs

Lemon is especially useful in combination with garlic. The effectiveness of this particular combination to reduce the risk of cardiovascular disease has been scientifically proven.

Honey is also necessary for "cores", due to its consumption there is a positive effect in terms of:

increasing cardiovascular tone;
maintaining the rhythm of the heart - occurs due to the glucose content;
normalizing pressure;
fortifying and restorative remedy.

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.

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