Other names:

• Rogatik yellow

• bear paw

• Deer horns

• Coral yellow

Description

The fruiting body of Ramaria yellow reaches a height of 15-20 cm, a diameter of 10-15 cm. Numerous branched dense bush-like branches with a cylindrical shape grow from the thick white “stem”. They often have two blunt tops and irregularly truncated ends. The fruit body has all shades yellow color. Under the branches and near the stalk the color is sulfur-yellow. When pressed, the color changes to wine-brown. The pulp is moist, off-white, marbled in the core, and does not change color. Outside, the base is white, with a yellowish tint and reddish spots of varying sizes, most often found on fruiting bodies growing under coniferous trees. The smell is pleasant, a little grassy, ​​the taste is weak. The tops of old mushrooms are bitter.

Spore powder is ocher-yellow.

Habitat and growth time

Deer horns grow on the ground in deciduous, coniferous and mixed forests in August - September, in groups and singly. It is especially abundant in the forests of Karelia. It is found in the Caucasus mountains, as well as in Central European countries.

Doubles

The Staghorn mushroom is very similar to the golden yellow coral, the differences are only noticeable under a microscope, and also to Ramaria aurea, which is also edible and has the same properties. At an early age it is similar in appearance and color to Ramaria obtusissima, Ramaria flavobrunnescens is smaller in size.

Note

The word flava in the name of the mushroom means “yellow.” Coral fungi are considered basidiomycetes. They form spores on the fruit layer, on the outside of the “knots,” everywhere. For the most part, coral mushrooms are good, edible mushrooms, but among them there are also poisonous ones.

This ramaria is considered an edible mushroom, but certain precautions must be taken when consuming it. First of all, only young specimens should be collected and the base should be used, as the twigs are bitter. Ripe mushrooms are not edible at all due to their bitterness.

wikigrib.ru

Botanical description

A full description of Hericium coralloides can be found in the Red Book of Russia, where the coral hedgehog is listed as a rare species. “Deer horns” have a very beautiful exotic appearance. In the coral-shaped hedgehog it is difficult to distinguish the cap and stem, therefore, when characterizing and describing this species, we can only talk about the fruiting body as a whole.

The fruiting bodies of Hericium coralloides look a bit like coral branches.

The above-ground part of hericia is very decorative, multi-branched, snow-white in color. Relatively long spines 10-20 mm high, thin and quite brittle, cover the branches of the fungus almost to the very base, most often located on the lateral side. The average diameter of the fruiting body does not exceed 25-30 cm. The pulp is initially white, but as the mushroom grows and develops it acquires a characteristic yellowish color. Elastic in its raw form, after cooking it becomes harsh. There is no pronounced mushroom aroma.

Fruiting occurs from June to October.

Deer horn mushrooms: description (video)

Where does it grow? Most often the fungus grows on trunks, branches and hollows deciduous trees , as well as on stumps. Most often it can be found on aspen, elm, oak or birch. In the southern regions, the hedgehog prefers to colonize the wood of elm, oak and linden. In temperate latitudes it is most often found on birch and aspen. In our country " deer horns

"can be found in almost any forest zone, except for the forests of the most northern regions.

Poisonous or edible The mushroom of the species Hericium coralloides belongs to the category edible mushrooms

. The fruiting bodies have such an unusual appearance that hericia has no inedible or poisonous counterparts. In terms of nutritional and chemical composition, as well as pharmacological value, Hericium coralloides is highly similar to the relatively common combed hedgehog. In 100 g raw pulp

• contains:
• potassium – 254 mg;
• phosphates – 109 mg;
• sodium – 8 mg;

calcium – 6.7 mg.

In addition, the composition of mushroom pulp is enriched with all free amino acids, except methionine and tryptophan, and also includes a significant amount of ketones, lipid substances, phytoagglutinin and sterols. Hericium coralloides is widely used in traditional Chinese medicine, where it is used to treat stomach and gastrointestinal diseases, as well as to improve the function of the respiratory system., as well as antigeriatric effects and hypoglycemic activity of mushroom pulp.

Cooking methods

The vast forests of our country abound with all kinds of mushrooms. However, not every lover of quiet hunting is lucky enough to encounter a coral-shaped hedgehog. From "Deer Antlers" you can prepare very a large number of very tasty and incredibly healthy dishes.

You can cook perfectly different ways. Dried coral hedgehog can be soaked and then boiled or fried in batter. A very tasty and aromatic mushroom dish is obtained if the fruiting bodies of “deer horns” are marinated in a sauce made from oil, balsamic vinegar, sugar, as well as salt and lemon juice.

dachadecor.ru

Description of the appearance of deer horn mushrooms

One glance is enough to understand why “forest bread” has such a strange name. The mushroom grows vertically, It grows in width due to numerous branched processes. from the outside, they surprisingly resemble deer antlers or sea coral. Due to this, the mushroom also has other popular names: coral hedgehog, horned mushroom or coral. The color also adds similarity: light yellow, light brown, beige, deep orange or even purple. Pigmentation depends on the place of growth, characteristics environment and age.

It only takes a little effort to separate the tender pulp into several pieces. A fresh cut quickly begins to acquire a burgundy hue, so the horns should be collected as quickly as possible.

Places of growth, timing and characteristics of collection

It is listed in the Red Book, so you can only find deer horns in some regions. This Far East, Western and Eastern Siberia, and also Karelia and the Caucasus. Due to the characteristics of its growth, hedgehog is unpopular in the central part of Russia; most people do not even know about this type of “forest bread”.

But, despite its rarity, mushroom pickers often find places where the coral hedgehog forms large rows or voluminous rings. Prefers moist and dark places in deciduous or pine forests, This is where the most delicious specimens grow. It can also be seen on the stumps or roots of any trees, regardless of their species.

Corals are collected in summer and autumn, and in the Caucasus even in the winter months. You should choose small mushrooms of light colors. The older the cattail, the more inedible it is, as it acquires characteristic bitterness and hardness. You can judge the age by the shade of the mushroom: they show more orange pigment. It is rarely affected by worms, but the horns should be carefully inspected when harvesting to detect their presence.

What does a deer horn mushroom look like (video)

About the edibility of deer antlers

Interestingly, due to these taste differences in adults, some consider the mushroom to be poisonous, but this is not so. Properly prepared deer horns are quite unusual, but harmless and tasty. They belong to the fourth category of mushrooms (and inedible ones are not included in the classification at all).

The fourth category is assigned to more rare mushrooms, inferior in taste to varieties from higher levels. They are preferred by gourmets or experienced mushroom pickers. But this does not mean that you should avoid the horns; you just need to better study the features of this mushroom.

Taste qualities of deer horns

There are only two very opposing opinions about the taste of mushrooms - either very bad or great. As already noted, this depends on the location and age of the coral. Due to the heat treatment, the texture of the staghorn becomes denser, tougher and less stretchy, and at the same time a little loose. Adult specimens are unpleasant to chew, and their taste is incomprehensible: sour-bitter and spicy.

But connoisseurs know that young deer antlers are unique. Depending on the cooking method, they may resemble tender chicken breast or shrimp meat. Of course, this adds a special exoticism to the dish. The pleasant aroma can stimulate the appetite, so the mushroom is recommended for those who suffer from its absence.

How to cook delicious deer horns

Rules for successful dishes:

1. Rogatik is not used in pickling and canning. Its positive qualities quickly deteriorate; it is advisable to consume them in the first 3-5 days after collection.
2. The only storage method that is acceptable is in the form of pickles.
3. The most delicious mushrooms are only collected. Simply fry or boil them, and then add them to the main dish as a side dish.
4. Don't add a lot of seasonings. They will overpower the wonderful natural flavor of the mushrooms.
5. Due to their structure, deer horns are considered one of the dirtiest mushrooms. They should be washed at least 3 times in running water, carefully monitoring their appearance. But even this is often not enough, so you should boil the mushrooms for 5 to 30 minutes, and then drain the broth. This way you can be sure of the purity of the product.

How to collect reindeer horn mushrooms (video)

Soup

Any housewife can prepare it, even one who has never encountered these mushrooms before.

• Water – 3-4 l;
• deer horns – 300-350 g;
• potatoes – 200 g;
• carrots – 1 pc.;
• butter– 30 g;
• bay leaf – 1 pc.;
• greens, onions, salt, sour cream, garlic - to taste.

1. Prepare your slingshots. After pre-cooking, be sure to rinse them again.
2. Cut the potatoes into strips and the carrots into thin circles.
3. Place the vegetables to cook over medium heat along with the bay leaf.
4. When the ingredients are half soft, add the reindeer horns and butter.
5. After 15 minutes, add herbs, onions and garlic if desired.
6. Wait until the water boils again, add salt to the soup and turn off the gas.

The dish is especially tasty with sour cream. This is a light and nutritious soup that is often eaten cold in the summer.

Cream soup

Delicate texture and rich taste are what distinguishes this dish.

• Chicken broth – 1 l;
• chicken meat - optional;
• potatoes – 0.5 kg;
• boiled mushrooms – 300 g;
• butter – 40-50 g;
• vegetable oil – 1 tbsp;
• cream 10% fat – 0.5 cups;
• starch – 1 tsp;
• seasonings, salt - to taste.

1. Let's prepare the fry. Heat half the butter and a whole spoonful of vegetable oil in a frying pan with a thick bottom.
2. Add onion, cut into thin rings. Sprinkle starch on top.
3. The cooked onions should be golden brown. Take it out onto a plate.
4. Place the chopped cattails in a frying pan with the remaining oil. After 5-10 minutes, turn off the heat and add the onion.
5. Boiled potatoes in chicken broth You need to grind it in a blender along with meat and butter.
6. Pour broth and slightly warmed cream into the finished puree.
7. Heat the cream soup, but do not bring it to a boil!
8. Add spices.
9. Pour the dish into a plate, put onions and mushrooms in the middle, sprinkle herbs on top.

Potatoes with mushrooms

Mushrooms go well with any potato, especially horns. You will need any number of ingredients at your discretion.

1. Washed blackberries are boiled in low boiling water for no more than 5 minutes.
2. Afterwards the product is strained and placed to dry.
3. Afterwards, fry the chopped deer horns in butter along with onions and black pepper (or garlic).

We add the finished side dish to potatoes - in their jackets, boiled in tubers, mashed or fried.

Gravy

Improves the taste of salads, eggs and cereals.

• Boiled corals – 300 g;
• butter – 3 tbsp;
• flour – 3 tbsp;
• milk – 1.5 tbsp.
• broth (any, preferably mushroom) – 1 tbsp.;
• yolks – 2 pcs.;
• spices, salt - to taste.

1. Fry the flour in oil until golden brown.
2. Add milk (stirring constantly!).
3. When the mass becomes homogeneous, pour in the broth mixed with the yolk. Salt and pepper the mixture.
4. After boiling, the heat should be reduced to low.
5. Add mushrooms and simmer for another 15 minutes.

sadovodu.com

Description

Deer horns (Ramaria flava), a branched yellowish conditionally edible mushroom, is also called bear's paw and yellow coral.

It is characterized by the following distinctive features:

• the total height of the fruiting body reaches 20 cm, the maximum diameter is also 20 cm. The color, initially cream, yellowish, lemon or sulfur-yellow, eventually becomes ocher to orange. The flattened “branches” are repeatedly split in a U- or V-shape, have equal lengths, and somewhat blunt ends;
• the leg grows up to 8 cm in length and 5 cm in thickness. It is colored in shades of yellow characteristic of the entire mushroom, becoming lighter towards the base. In places of pressure it becomes reddish-brown;
• pale ocher spores are formed on the outer surface of the fruiting body;
• fragile pulp of watery consistency, light, yellowish, with a faint pleasant odor. As it ripens, it becomes bitter, especially in the “branches”.

Distribution and fruiting period

Deer horn mushrooms grow in temperate climates. They settle on the soil in coniferous forests, deciduous groves and mixed forests. Branching fruiting bodies grow singly and in small groups in August-September.

Similar species

Other yellowish horns have significant similarities with the deer horns mushroom:

• inedible blunt (Ramaria obtusissima), having rounded ends of the “twigs” and a bitter taste. It is found in Siberian mixed forests with the presence of fir and Far Eastern oak forests;
• conditionally edible yellow-brown (Ramaria flavobrunnescens), the height of which does not exceed 10 cm. With age, brown spots appear on mushrooms of this species;
• conditionally edible golden (Ramaria aurea), painted in a brighter ocher-yellow color, lighter towards the base;
• conditionally edible golden yellow (Ramaria lutea), smaller (up to 15 cm in height), found in the Primorsky Territory.

In addition, the inedible Calocera viscosa, which grows on stumps and dead wood, is often confused with deer horns. This mushroom has a bright egg-yellow color and dense gelatinous flesh.

Primary processing and preparation

Yellow hornet belongs to the conditionally edible mushrooms and has the 4th taste category. Since the yellow hornet develops a bitter taste with age, only young fruiting bodies should be collected.

To ensure the absence of bitterness, deer horns are first boiled for 15-20 minutes, draining the broth, or the ends of the branches are removed. Forest “corals” processed in this way can be cooked like other edible mushrooms - boiled until fully cooked, fried and stewed. Some lovers of exotic mushrooms pickle and salt them.

Abundantly branching “bushes” of conditionally edible deer antlers attract attention with their extraordinary appearance. Properly collected and cooked young mushrooms have a taste reminiscent of lean meat.

mirgribnika.ru

Biological description

Deer horns (golden ramaria, yellow ramaria), belonging to the gomphaceae family, have a rather specific and beautiful tree-like shape, truly reminiscent of the branched antlers of a deer or a fancy sea coral. Apparently for this They are also popularly called horn mushrooms or coral mushrooms. Their body consists of dense, thickened matte twigs with forked tips and small, brittle thorns. They are attached to the substrate with a dense and short white stem, tapered towards the bottom. Its height ranges from 2 to 10 cm, and its diameter ranges from 5 to 10 cm.

The outer surface of young specimens may have a beige, milky or yellow color of various shades, while in older specimens it changes to bright orange. Initially, mushrooms usually grow vertically, but over time they begin to bush, their branches fall apart and droop somewhat. Their the size can reach twenty centimeters in diameter and the same in height, and the weight is three kilograms.

But at the same time It is recommended to collect small, young mushrooms that have a pleasant taste and sweetish aroma, as well as tender, dense, fragile white pulp, which turns brown when cut or scrapped. Old and large specimens become bitter, tough and completely unsuitable for consumption. The bitterness does not disappear from them either during soaking or during cooking and further processing.

Location

On the territory of our country, deer antlers are most often found in the Far East, Western and Eastern Siberia, the foothills of the Caucasus, and also in Karelia. They can be found in both deciduous and coniferous forests, especially pine. They grow on rotten stumps, trees, less often on soil covered various types moss. But it is believed that the most delicious are the specimens found in damp, shaded places in oak, aspen and birch groves.

Although deer horns are considered rare mushrooms, and are even listed in the Red Book, sometimes you can find places where they grow in large groups in a row or in a ring. They are usually collected from mid-summer to early winter, depending on the region of growth. In places with very warm climates they are found even in winter period. It is interesting that this type of mushroom is not damaged by worms.

Deer antlers: collecting (video)

Cooking methods

Despite the fact that deer horns are classified as a fourth category mushroom due to the characteristic bitterness that appears during growth, when young they are quite tasty and can be prepared in the same way as most other edible mushrooms.

Immediately after collection, they are divided into small parts, washed, boiled and prepared for a wide variety of dishes: fried, stewed, added to soups and salads. They are also used to make sauces, fillings for pies, dumplings, and various preparations for the winter (salting, pickling, freezing). Cooked deer horns resemble the taste of chicken or shrimp. For example, for starters, you can prepare those completely simple dishes, the recipes for which are given below.

Mushroom salad

Ingredients:

• reindeer horns (boiled) - 200 grams;
• carrots - 200 grams;
• medium sized onion;
• garlic - 2 cloves;
• apple cider vinegar - 2 tablespoons;
• vegetable oil - 1 tablespoon;
• salt, black pepper, herbs.

Cooking method:

1. Combine chopped mushrooms with carrots, cut into thin strips, chopped garlic, add salt, pepper, half the amount of vinegar, vegetable oil and let stand for about half an hour.
2. Cut the onion into half rings and marinate in the remaining vinegar.
3. Mix mushrooms with onions and chopped herbs.

Soup with reindeer horns

Ingredients:

• deer horns - 500 grams;
• water - 3 liters;
• carrots - 200 grams;
• potatoes - 500 grams;
• onion - 100 grams;
• green peas (canned) - 200 grams;
• garlic - 3 cloves;
• butter - 100 grams;
• cheese - 100 grams;
• salt, black pepper, herbs.

Cooking method:

1. Boil the mushrooms for half an hour, cool and divide into small strips.
2. Cut potatoes, carrots and onions into small cubes, place in boiling water and cook until tender.
3. Add mushrooms, green peas, salt and pepper to the boiled vegetables and leave the soup to simmer over low heat for another fifteen minutes.
4. Place finely grated cheese, butter and herbs into the finished dish. Before serving, you can add sour cream or cream to the soup.

Precautionary measures

You should know that there are quite a large number of mushrooms that resemble deer horns in appearance. Many of them are inedible or even poisonous. Therefore, beginners need to start collecting them under the guidance of experienced mushroom pickers.

Also they should be washed and processed well, especially those that are prepared for future use, because even edible mushrooms can pose a serious danger if improperly prepared and stored. In addition, you should not collect them along roads and in other polluted places where they accumulate large amounts of toxic substances.

How to cook reindeer horns (video)

As you can see, deer antlers are not only an exotic decoration for the forest, but also an excellent product that will allow you to prepare many interesting and delicious dishes, both for the everyday menu and for festive table. And for those for whom “ mushroom hunting"is a hobby or active recreation, searching and collecting them will bring real pleasure.

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Even an experienced mushroom picker, the “deer horns” mushroom can be perplexing. At first glance, you can’t even tell that this is the object of a “quiet hunt.” Rather, the structure resembles coral, which, by some quirk, grew in the middle of the forest. Because of exotic appearance Few people realize that “deer horns” mushrooms are edible. Meanwhile, not only will they not cause harm to the body, but they will also bring pleasure to the eater - however, if young specimens are collected. The old ones begin to taste bitter, although this can be fixed (if, of course, you know how to do it).

What are "horns"

This is the second name by which the “deer horns” mushroom is known. It is also often called coral, and it’s clear why. It can grow to weigh up to a kilogram, so it can feed an entire family on its own. For some reason, worms avoid "horns", so you shouldn't expect any disappointments on this side. Their smell is quite attractive, with the exception of very old “individuals”. There are no poisonous imitators of the mushroom in nature, which is also nice. It is impossible to confuse them with something unsuitable for food - for this we must thank the non-standard appearance that “deer horns” have. How to cook mushrooms is also not difficult to understand: all the recipes for the bulk of their forest counterparts are also suitable for “horned mushrooms”.

First course: mushroom soup

So, suppose you brought “deer horns” mushrooms from the forest. Cooking dinner will begin with preparing them. The collected “corals” (a third of a kilo) are washed several times, always under running water, since due to their tortuous structure, dirt and debris are reluctant to leave them. Afterwards they cook for half an hour in a not too large saucepan. The broth is poured out because, despite all efforts, it still contains a certain amount of dirt. The mushrooms are washed again and poured clean water, and the cooking is repeated, but for only a third of an hour. We repeat all the manipulations, and finally, the “deer horns” mushroom is, to a first approximation, ready for further processing. IN cold water sticks of two potatoes are lowered, followed by circles of half a large carrot. A laurel leaf - and on the fire. When the vegetables are half cooked, add mushrooms and a small piece of butter. After ten minutes, add chopped onion and a couple of garlic slices. After boiling, the soup is seasoned with salt, pepper, and herbs, and the fire is almost immediately extinguished. The soup, which is based on the “deer horns” mushroom, is good both hot and cold. And if you add a spoonful of sour cream to a plate, you can actually swallow your tongue!

For the second course: potatoes with mushrooms

Your favorite tubers will go both fried and as a puree. For both side dishes, the “deer horns” mushroom, washed as thoroughly as possible, is cooked for no longer than five minutes in gently gurgling water. If it boils strongly, just bursts forth, the “corals” will become sluggish and will crawl away. The strained “hornets” are cut into random shapes and fried with onions in butter. Then you can go in different ways:

1. Fry the potatoes in another frying pan until almost ready, add the almost finished “deer horns” mushroom to it and simmer a little under the lid.
2. Traditional puree is made - with milk, with butter, fluffy. It is laid out on plates, and mushroom frying is laid out on top, brought to final readiness.

Both are amazingly delicious!

For appetizer: salted mushrooms

Few people will refuse pickles during the cold winter months. And mushrooms remain unsurpassed in this quality! You can easily pickle the “deer horns” mushroom. It is advisable not to wash it before salting, so as not to saturate it with excess moisture. Usually, brushing is enough to remove debris. Afterwards, the rather coarsely chopped cattails are tightly placed in a fairly spacious container with layers sprinkled with salt (forty grams for every kilogram of “corals”). Next, the bucket is covered with pure gauze or thin cloth, and a heavy oppression is placed on top. Spices will be unnecessary - they will kill the pleasant natural mushroom aroma. Store the pickling directly, in the refrigerator or, for the lucky ones, in the existing underground.

Let's spice it up: mushroom sauce for all occasions

Gravy, sauces and ketchups can turn even the most miserable dish into a masterpiece. If you like offal, boiled meat, and prefer to complement eggs with pleasant substances, you should like the sauce, which is based on the “deer horns” mushroom. 200 grams of cattails are boiled according to the rules already described. The same amount of flour is fried in three tablespoons of melted butter until golden brown. Next, with intense stirring, pour in milk (one and a half glasses). After obtaining a fairly thick but homogeneous mass, add another half a glass of milk, in which two yolks and a glass of broth (I would like mushroom broth, but you can also use meat one) plus spices and salt are added. After boiling, the sauce is removed from the heat and added with half a cup of milk and chopped mushrooms. A quarter of an hour of simmering, adding a spoonful of butter - and the sauce will conquer you forever.

Deer horn mushrooms amaze with their unusual appearance. They grow on trees and resemble either deer antlers or corals. From them you can prepare dishes for every taste. The main thing is to collect them with caution, because there are inedible and poisonous mushrooms, which look similar.

Deer horn mushrooms grow on trees

• Number of servings: 3
• Preparation time: 30 minutes
• Cooking time: 40 minutes

How to prepare an appetizer from reindeer horn mushrooms

A light mushroom salad for an appetizer is a great start to a holiday lunch. It is especially interesting if such a salad is made not from the usual chanterelles or champignons, but from rare and unusual mushrooms.

Before preparing the salad, boil the reindeer horns in salted water until tender. It will take no more than 30 minutes. Then follow the instructions:

1. Cut the mushrooms into small pieces, chop the carrots into small strips, chop the garlic. Mix these ingredients. Add salt, pepper, vegetable oil and half the vinegar to them. Let it brew for 30 minutes.
2. Cut the onion into thin half rings, pour the remaining vinegar over it and let it marinate to remove any excess bitterness.
3. Mix salad with onions.

Garnish the salad with sprigs of herbs or sprinkle it with chopped herbs.

Soup with mushrooms and reindeer horns

Mushroom soup is a good solution for everyday lunch. If you find deer antlers on the trees in the forest, add them to the first dish. It will turn out tasty and aromatic. You will need:

• 0.5 kg of deer horns;
• 3 liters of water;
• 200 g carrots;
• 0.5 kg potatoes;
• 100 g onions;
• 200 g green canned or fresh peas;
• 3 cloves of garlic;
• 100 g butter;
• 100 g of hard cheese of any kind;
• salt, herbs, black pepper to your taste.

How to cook soup:

1. Place the mushrooms in boiling salted water and cook for 30 minutes. Drain them in a colander, cool slightly and divide into thin strips.
2. Cut potatoes, onions, carrots into small cubes. Boil water, salt it, add vegetables there and cook until tender.
3. Add mushrooms and green peas to the pan. Season the soup and add salt if necessary. Reduce heat to low and simmer soup for another 15 minutes.
4. Grate the cheese on a fine grater. Remove the pan from the heat, add cheese, butter, chopped dill or parsley.

Before serving, you can add a little sour cream or cream to each serving if desired. This will only enhance the taste of the first dish.

Add your favorite ingredients to the described soup and salad, don’t be afraid to experiment. Reindeer antlers go well with many other foods.

Seeing such a mushroom in the forest, not everyone will dare to pick it. This is due to its very unusual appearance. But it is worth noting that deer horns are an edible mushroom, and you can prepare it in different ways.

One glance is enough to understand why “forest bread” has such a strange name. The mushroom grows vertically, It grows in width due to numerous branched processes. from the outside, they surprisingly resemble deer antlers or sea coral. Due to this, the mushroom also has other popular names: coral hedgehog, horned mushroom or coral. The color also adds similarity: light yellow, light brown, beige, deep orange or even purple. Pigmentation depends on the place of growth, environmental characteristics and age.

It only takes a little effort to separate the tender pulp into several pieces. A fresh cut quickly begins to acquire a burgundy hue, so the horns should be collected as quickly as possible.

Reindeer horns are an edible mushroom and can be prepared in many ways.

Places of growth, timing and characteristics of collection

It is listed in the Red Book, so you can only find deer horns in some regions. These are the Far East, Western and Eastern Siberia, and also Karelia and the Caucasus. Due to the characteristics of its growth, hedgehog is unpopular in the central part of Russia; most people do not even know about this type of “forest bread”.

But, despite its rarity, mushroom pickers often find places where the coral hedgehog forms large rows or voluminous rings. Prefers damp and dark places in deciduous or pine forests, This is where the most delicious specimens grow. It can also be seen on the stumps or roots of any trees, regardless of their species.

Corals are collected in summer and autumn, and in the Caucasus even in the winter months. You should choose small mushrooms of light colors. The older the cattail, the more inedible it is, as it acquires characteristic bitterness and hardness. You can judge the age by the shade of the mushroom: they show more orange pigment. It is rarely affected by worms, but the horns should be carefully inspected when harvesting to detect their presence.

Gallery: mushrooms and deer horns (25 photos)

What does a deer horn mushroom look like (video)

About the edibility of deer antlers

Interestingly, because of these taste differences in adults, some believe, but this is not so. Properly prepared deer horns are quite unusual, but harmless and tasty. They belong to the fourth category of mushrooms (and inedible ones are not included in the classification at all).

The fourth category is assigned to rarer mushrooms, which are inferior in taste to varieties from higher levels. They are preferred by gourmets or experienced mushroom pickers. But this does not mean that you should avoid the horns; you just need to better study the features of this mushroom.

Deer horns belong to the fourth category of mushrooms

Taste qualities of deer horns

There are only two very opposing opinions about the taste of mushrooms - either very bad or great. As already noted, this depends on the location and age of the coral. Due to the heat treatment, the texture of the staghorn becomes denser, tougher and less stretchy, and at the same time a little loose. Adult specimens are unpleasant to chew, and their taste is incomprehensible: sour-bitter and spicy.

But connoisseurs know that young deer antlers are unique. Depending on the cooking method, they can resemble tender chicken breast or shrimp meat. Of course, this adds a special exoticism to the dish. The pleasant aroma can stimulate the appetite, so the mushroom is recommended for those who suffer from its absence.

Young deer antlers are unique

How to cook delicious deer horns

Rules for successful dishes:

1. Rogatik is not used in pickling and canning. Its positive qualities quickly deteriorate; it is advisable to consume them in the first 3-5 days after collection.
2. The only storage method that is acceptable is in the form of pickles.
3. The most delicious mushrooms are only collected. Simply fry or boil them, and then add them to the main dish as a side dish.
4. Don't add a lot of seasonings. They will overpower the wonderful natural flavor of the mushrooms.
5. Due to their structure, deer horns are considered one of the dirtiest mushrooms. They should be washed at least 3 times in running water, carefully monitoring their appearance. But even this is often not enough, so you should boil the mushrooms for 5 to 30 minutes, and then drain the broth. This way you can be sure of the purity of the product.

How to collect reindeer horn mushrooms (video)

Soup

Any housewife can prepare it, even one who has never encountered these mushrooms before.

• Water – 3-4 l;
• deer horns – 300-350 g;
• potatoes – 200 g;
• carrots – 1 pc.;
• butter – 30 g;
• bay leaf – 1 pc.;
• greens, onions, salt, sour cream, garlic - to taste.

1. Prepare your slingshots. After pre-cooking, be sure to rinse them again.
2. Cut the potatoes into strips and the carrots into thin circles.
3. Place the vegetables to cook over medium heat along with the bay leaf.
4. When the ingredients are half soft, add the reindeer horns and butter.
5. After 15 minutes, add herbs, onions and garlic if desired.
6. Wait until the water boils again, add salt to the soup and turn off the gas.

The dish is especially tasty with sour cream. This is a light and nutritious soup that is often eaten cold in the summer.

Any housewife can prepare reindeer horns mushroom soup, even those who have never encountered these mushrooms before

Cream soup

Delicate texture and rich taste are what distinguishes this dish.

• Chicken broth – 1 l;
• chicken meat - optional;
• potatoes – 0.5 kg;
• boiled mushrooms – 300 g;
• butter – 40-50 g;
• vegetable oil – 1 tbsp;
• cream 10% fat – 0.5 cups;
• starch – 1 tsp;
• seasonings, salt - to taste.

1. Let's prepare the fry. Heat half the butter and a whole spoonful of vegetable oil in a frying pan with a thick bottom.
2. Add onion, cut into thin rings. Sprinkle starch on top.
3. The cooked onions should be golden brown. Take it out onto a plate.
4. Place the chopped cattails in a frying pan with the remaining oil. After 5-10 minutes, turn off the heat and add the onion.
5. Boiled potatoes in chicken broth need to be chopped in a blender along with meat and butter.
6. Pour broth and slightly warmed cream into the finished puree.
7. Heat the cream soup, but do not bring it to a boil!
8. Add spices.
9. Pour the dish into a plate, put onions and mushrooms in the middle, sprinkle herbs on top.

Delicate texture and rich taste - this is what distinguishes reindeer horns cream of mushroom soup

“Deer horns” are very unusual mushrooms at first glance, and that alone makes them attractive. The product got its name due to its bizarre shape. From a distance it may even seem that real sea corals grow in the thicket of the forest. But in fact it is edible and quite healthy mushrooms, which can be prepared in a very original way at home.

This is interesting: Horntails are actively used in Chinese medicine to treat gastrointestinal diseases. It is also believed that this product has a beneficial effect on lung function, reduces the risk of developing cancer and stimulates the immune system.

You will definitely surprise your family when you serve salted “corals” on the table. If you are interested in the question of how to pickle “deer horns” mushrooms for the winter, know that it is best to use a young mushroom body, since overripe horns can taste bitter. The degree of ripeness of the fruit is determined by its color - the older it is, the more clearly the rich orange hue appears. It’s good if you get a light yellow product. This mushroom can be safely used for pickling.

Ingredients

Servings: – + 50

• mushrooms 5 kg
• salt 250 g

Per serving

Calories: 56 kcal

Proteins: 1.6 g

Fats: 4.3 g

Carbohydrates: 2.8 g

45 min. Video recipe Print

We carefully examine the mushroom body. It should be smooth, not wormy, and not damaged. We wash the slingshots, remove debris and clean out questionable areas. Coarsely chop the “corals”.

It is important to properly prepare the dishes for pickling: wash them and scald them with boiling water.

Place the first layer of mushrooms (6-8 cm thick) on the bottom of the container and sprinkle it with salt. Next, we repeat the procedure until we put all the “deer horns” into the barrel (or the container that you use). We take into account the proportion: for 1 kg of cut hornets we take 50 g of spice.

Place a piece of clean gauze on top, folded several times. We put a wooden board on it. Press down the mushrooms with pressure. Initially, we leave the “corals” to salt for 5-6 days at room temperature. After this time, brine should appear in the barrel.