Deer horn mushrooms. Deer antler mushrooms What edible antler mushrooms look like

Mushrooms have long been a fairly popular food product with high gastronomic value. In addition to the traditional, familiar representatives of the mushroom kingdom, there are also quite exotic ones that do not have quite normal view, For example, deer horns, looking at which, it is not immediately possible to understand that these are mushrooms.

Biological description

Deer horns (golden ramaria, yellow ramaria), belonging to the gomphaceae family, have a rather specific and beautiful tree-like shape, really resembling branched antlers or a bizarre sea coral. Apparently for this in the people they are also called horned mushrooms or coral mushrooms. Their body consists of dense, thickened matte twigs with forked tips and small, brittle spines. They are attached to the substrate with a dense and short leg. white color narrowed to the bottom. Its height ranges from 2 to 10 cm, and its diameter is from 5 to 10 cm.

The outer surface of young specimens may have a beige, milky or yellow color of various shades, while in old specimens it changes to bright orange. Initially, the growth of mushrooms goes, as a rule, vertically, and over time they begin to bush, their branches break up and fall somewhat. Their the size can reach twenty centimeters in diameter and the same in height, and the weight of 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 flesh, which becomes brown in color when cut or broken. Old and large specimens become bitter, tough and completely unsuitable for eating. The bitterness of them does not go away either in the process of soaking, or during cooking and further processing.

Location

On the territory of our country, deer horns are most often found on Far East, in Western and Eastern Siberia, the foothills of the Caucasus, as well as 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 with various types moss. But it is believed that the most delicious are specimens found in moist, shady places in oak, aspen and birch groves.

Although deer horns are considered rare mushrooms, and even listed in the Red Book, sometimes you can find places where they grow. large groups in a row or in a circle. Their collection is usually carried out from mid-summer to early winter, depending on the region of growth. In places with a very warm climate, they are found even in winter period. What's interesting is that this species mushrooms are not damaged by worms.

Reindeer horns: collecting (video)

Cooking methods

Despite the fact that deer horns are classified as category 4 mushrooms due to their characteristic bitterness during growth, they are quite tasty when young and can be cooked in the same way as most other edible mushrooms.

Immediately after collection, they are divided into small parts, washed, boiled and a wide variety of dishes are prepared: 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 reindeer horns resemble the taste of chicken or shrimp. For example, for starters, you can cook those completely simple dishes, the recipes of which are given below.

mushroom salad

Ingredients:

• deer horns (boiled) - 200 grams;
• carrots - 200 grams;
• bulb of medium size;
• - 2 teeth;
• 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 norm of vinegar, vegetable oil to them 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.

Reindeer horn soup

Ingredients:

• deer horns - 500 grams;
• water - 3 liters;
• carrots - 200 grams;
• potatoes - 500 grams;
• onion - 100 grams;
• green pea(canned) - 200 grams;
• garlic - 3 teeth;
• 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, put 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 for another fifteen minutes.
4. In the finished dish, put cheese, grated on a fine grater, butter and herbs. Before serving, you can add sour cream or cream to the soup.

Precautionary measures

You should be aware that there are quite a few a large number of mushrooms that look like deer horns. 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 well washed and processed, especially those that are harvested for future use, because even edible mushrooms, if improperly prepared and stored, can pose a serious danger. In addition, you should not collect them along roads and in other polluted places where they accumulate a large amount of toxic substances.

How to cook deer horns (video)

As you can see, deer horns are not only an exotic decoration of the forest, but also an excellent product that will allow you to cook many interesting and delicious meals, both for the daily menu and for the festive table. And for those for whom "mushroom hunting" is a hobby or outdoor activities, their search and collection will be a real pleasure.

Mushrooms "deer horns", or coral-shaped blackberry, are also known to many mushroom pickers under the names coral mushrooms, coral-like hericia or lattice-shaped blackberry. The Latin name for this edible mushroom from the genus Hericia or Hericium is Hericium coralloides.

Botanical description

Full description Hericium coralloides can be found in the Red Book of Russia, where the coral-like urchin is listed as a rare species. "Deer horns" are distinguished by a very beautiful exotic appearance. It is difficult to distinguish a hat and a leg in a coral-like blackberry, therefore, when characterizing and describing this species, one can only speak of the fruiting body as a whole. The fruit bodies of Hericium coralloides are a bit like coral branches.

The aerial part of hericia is very decorative, multi-branched, snow-white in color. Relatively long spines 10-20 mm high, thin and rather 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 flesh is initially white, but as the fungus 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 in hollows. deciduous trees, as well as on stumps. Most often it can be found on aspen, oak or birch. On the territory of the southern regions, the blackberry prefers to populate 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 northernmost regions.

Poisonous or edible

The fungus of the species Hericium coralloides belongs to the category of edible mushrooms. Fruiting bodies have such an unusual appearance that they are inedible and toxic doppelgangers gericia are absent. nutritional and chemical composition, as well as pharmacological value Hericium coralloides has a high similarity with the relatively common Hericium comb.

100 g of 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 for such as methionine and tryptophan, and also includes a significant amount of ketones, lipid substances, phytoagglutinin and sterols.

Hericium coralloides are widely used in traditional Chinese medicine, where they are used in the treatment of gastric and gastrointestinal diseases, as well as to improve the function respiratory system. Pronounced antitumor and immunostimulatory effects are noted, 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 meet a coral-like hedgehog. From the "Deer horns" you can cook a very large number of very tasty and incredibly healthy dishes.

You can cook perfectly different ways. Dried hedgehog can be soaked and then boiled or fried in batter. A very tasty and fragrant 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.

Mushrooms: varieties (video)

According to experienced mushroom growers and amateur mushroom pickers, coral hedgehog does not have a pronounced taste, therefore, regardless of the method of preparation, the impression of it in culinary terms is rather mediocre. The main advantage of the "deer horns" is the extraordinary beauty.

Even an experienced mushroom picker, the “deer horns” mushroom can be bewildering. At first glance, you can’t even say that in front of you is the object of a “quiet hunt”. Rather, the structure resembles a coral, which, by some whim, has grown in the middle of a forest. Due to their exotic appearance, few people realize that deer horn mushrooms are edible. Meanwhile, not only will they not harm the body, but they will also give pleasure to the eater - however, if young specimens are collected. The old ones start to taste bitter, although this is fixable (if, of course, you know how to do it).

What are "horns"

This is the second name by which the mushroom "deer horns" is known. It is also often called coral, and it is clear why. He can grow up to a weight of a kilogram, so that he is able to feed the whole family alone. For some reason, worms avoid "horns", so you should not expect disappointments from this side. Their smell is quite attractive, with the exception of the very old “individuals”. There are no poisonous imitators of the fungus in nature, which is also nice. It is impossible to confuse them with something unsuitable for food - for this you need to thank the non-standard appearance that “deer horns” have. How to cook mushrooms is also easy to understand: all recipes relating to the bulk of forest counterparts are also suitable for "horns".

First: mushroom soup

So, suppose you brought "deer horn" mushrooms from the forest. Dinner preparation will begin with their preparation. The collected "corals" (a third of a kilo) are washed several times, always under running water, because due to the sinuous structure, dirt and debris are reluctant to leave them. After they are cooked 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. Mushrooms are washed again, poured clean water, and cooking is repeated, but for only a third of an hour. We repeat all the manipulations, and, finally, the “deer horns” mushroom, as a first approximation, is ready for further processing. IN cold water bars of two potatoes are lowered, followed by circles of half a large carrot. Lavrushka leaf - and on the fire. When the vegetables are half cooked, mushrooms are poured into them and a small piece is placed butter. After about ten minutes, chopped onion and a couple of garlic slices are added. After boiling, the soup is flavored with salt, pepper, herbs, and the fire is extinguished almost immediately. The soup, based on the deer horns mushroom, is good both hot and cold. And if you add a spoonful of sour cream to the plate - in general, you can swallow your tongue!

On the second: potatoes with mushrooms

Favorite tubers will go both fried and mashed. For both side dishes, the deer horns mushroom, washed as thoroughly as possible, is boiled for no more than five minutes in slightly gurgling water. If it boils strongly, just beats with a key, the “corals” will become lethargic and will spread. Strained "horns" are cut randomly and fried with onions in butter. Then you can go in different ways:

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

Both of these are amazingly delicious!

For a snack: salted mushrooms

Few will refuse salinity in the winter cold months. And mushrooms in this quality remain unsurpassed! You can easily salt the mushroom "deer horns". 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. After that, rather coarsely chopped horns are tightly packed into a fairly spacious container with layers of salt pouring (forty grams per kilogram of “corals”). Next, the bucket is covered with pure gauze or a thin cloth, and a weighty oppression is placed on top. Spices will be superfluous - they will kill a pleasant natural mushroom aroma. Store the pickling right away, in the refrigerator or, for the lucky ones, in the existing underground.

Let's add: mushroom sauce for all occasions

Sauces, sauces and ketchups can turn even the most wretched dish into a masterpiece. If you like offal, boiled meat, and prefer to supplement eggs with pleasant substances, you should like the sauce, which will be based on the deer horns mushroom. Grams of 200 horns are boiled according to the rules already described. In three tablespoons of melted butter, the same amount of flour is fried until golden. Further, with intensive stirring, milk is poured (one and a half glasses). After obtaining a rather thick, but homogeneous mass, another half a glass of milk is added, in which two yolks and a glass of broth (I would like it to be mushroom, but you can also take meat) plus spices and salt are loosened. After boiling, the sauce is removed from the heat, supplemented with half a cup of milk and chopped mushrooms. A quarter of an hour of stewing, an introduced spoonful of butter - and the sauce will conquer you forever.

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

One glance is enough to understand why "forest bread" has such strange name. Mushroom grows vertically in width grows due to numerous branched processes. from the side, they surprisingly resemble deer antlers or sea coral. Thanks to this, the fungus has other folk names: coral lancet, hornbill or coral. The color also adds similarity: light yellow, light brown, beige, rich orange or even purple. Pigmentation depends on the place of growth, features environment and age.

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

Reindeer horns are an edible mushroom and can be cooked in a variety of ways.

Places of growth, timing and features of the collection

It is listed in the Red Book, so you can meet deer horns only in some regions. This is the Far East, Western and Eastern Siberia, and also Karelia and the Caucasus. Due to the characteristics of growth, blackberry is unpopular in the Central part of Russia, most do not even know about this type of "forest bread".

But, despite the rarity, mushroom pickers often find places where the coral-shaped blackberry forms large rows or space rings. Prefers damp and dark places in deciduous or pine forests, It is there that 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 winter months. You should choose small mushrooms of light colors. The older the horned, the more inedible it is, as it acquires a characteristic bitterness and rigidity. You can judge the age by the shade of the fungus: they show more orange pigment. It is rarely affected by worms, but the horns must be carefully inspected during collection to detect their presence.

Gallery: deer horn mushrooms (25 photos)

What does deer horn mushroom look like (video)

On the edibility of deer horns

Interestingly, because of these taste differences in adults, some believe, but this is not so. Properly cooked antlers 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 than rare mushrooms inferior in their palatability varieties from higher levels. They are preferred by gourmets or experienced mushroom pickers. But this does not mean that the horns should be avoided, you just need to better study the features of this fungus.

Deer horns belong to the fourth category of fungi

Taste qualities of deer horns

There are only two very opposite opinions about the taste of the mushroom - either very bad or excellent. As already noted, it depends on the place of growth and age of the coral. Due to the heat treatment, the texture of the hornbeam becomes denser, stiffer 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 antlers are unique. Depending on the method of preparation, they may resemble tender chicken breast or shrimp meat. Of course, this adds a special exoticism to the dish. A pleasant aroma can whet the appetite, so the mushroom is recommended for those who suffer from its absence.

Young deer horns are unique

How to cook delicious reindeer horns

Rules for successful meals:

1. Rogatic is not used in pickling and canning. Its positive qualities are rapidly deteriorating, it is advisable to use 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 harvested. It is enough just to fry them or boil them, and then add them to the main dish as a side dish.
4. Don't add too many seasonings. They will choke on the gorgeous natural flavor of the mushrooms.
5. Due to the nature of the structure, deer horns are considered one of the dirtiest mushrooms. They should be washed at least 3 times in running water, carefully monitoring the appearance. But even this is often not enough, so you should boil the mushrooms for 5 to 30 minutes, and then drain the broth. So you can be sure of the purity of the product.

How to collect deer horns mushrooms (video)

Soup

Any hostess can cook 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, onion, salt, sour cream, garlic - to taste.

1. Prepare your horns. After pre-cooking, be sure to rinse them again.
2. Cut the potatoes into strips, and carrots into thin circles.
3. Put the vegetables to simmer over medium heat along with the bay leaf.
4. When the food is half soft, add the deer horns and butter.
5. After 15 minutes, if desired, greens, onions and garlic are added.
6. Wait for the water to boil again, salt 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 summer.

Deer horn mushroom soup can be prepared by any housewife, even one who has never encountered these mushrooms before.

cream soup

Delicate texture and rich taste - that's 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. We're making a roast. We heat up half the butter and a whole spoon vegetable oils in a heavy bottomed pan.
2. Add the onion, cut into thin rings. Sprinkle starch on top.
3. The finished onion should be golden brown. We take it out on a plate.
4. Put the chopped horns into the 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 in a blender along with meat and butter.
6. Pour the broth and a little warmed cream into the finished puree.
7. Heat cream soup, but do not bring to a boil!
8. Sprinkle spices.
9. Pour a dish into a plate, put onions and mushrooms in the middle, sprinkle with herbs on top.

Delicate texture and rich taste - this is what distinguishes deer horn mushroom cream soup

Think picking mushrooms in winter is fantastic? Not at all, it is quite real, if we are talking about the most, perhaps, unusual mushrooms, these are deer horns.

Similar to the most exquisite corals or branched deer horns, they are quite edible and even listed in the Red Book. Finding such mushrooms is a great success, they taste like shrimp, for which they are especially valued among avid mushroom pickers.

So, coral-like, pink or flesh-toned, shrimp-flavored, it's all about antler mushrooms. About where to find them and how to cook, and I will tell in the article.

Unusual mushrooms, resembling a small shrub without leaves, prefer to grow in coniferous and deciduous forests, especially in pine forests.

Deer horns can be found in the forests of Siberia, the Caucasus, the Far East and Karelia.

Although I mentioned that antlers are listed in the Red Book, it is quite possible to find them in almost any forest.

Unusual mushrooms prefer to settle on the floor of destroyed stumps and trees, they are much less common on the ground, this is rather an exception.

If there is a lot of moss in the forest, which covers not only the soil, but also the trees, this is a sure sign that deer horns can also grow in it.

Interestingly, the taste of mushrooms directly depends on the place where they were collected. So, in a shady and extremely humid place where birch or oak trees grow, the taste of cooked deer horns will resemble chicken or shrimp. Found in open areas, deer horns will taste similar to traditional mushroom flavors.

On the "quiet hunt" for deer horns, you need to gather from mid-summer until the very cold. These mushrooms last quite a long time, and all because they are not damaged by worms, like chanterelles.

In regions with a mild climate, deer horns are harvested when the first snow has already fallen and laid down with a carpet. It's nice to walk through the snow-covered forest and pick up a basket of unusual mushrooms, because you don't need to look for them under the snow, just look at the tree trunks, which makes picking them convenient and enjoyable in any weather.

How to collect deer horns

Deer horns have a branched structure, which connects downwards into a single leg, with the help of which mushrooms are attached to tree trunks. When picking mushrooms, they are cut off at the base and placed in a basket.

Reindeer legs are collected exclusively in wicker baskets, otherwise after transportation they will turn into a mess.

When picking mushrooms, only young specimens are chosen; in older mushrooms, the taste will no longer be so refined and unpleasant bitterness will appear. If mushroom picking falls on hot weather, it is better to cover them with grass or fern leaves on top so that the sun does not burn them on the way home.

After the mushrooms are harvested, you need to consider such points as:

• It is advisable to process the collected mushrooms in the next few hours, do not leave them in the basket for more than ten hours;
• It is undesirable to wash or soak mushrooms in water. Garbage is removed from them with a knife or blown off;
• If it is necessary to keep the mushrooms for several days before processing, I clean them from forest debris, place them in a perforated bag and put them in the refrigerator, it is advisable to leave the bag ajar.

If it is planned to overexposure the mushrooms in the refrigerator, they are divided into parts or put in a bag whole.

Reindeer horn mushrooms: recipes

Deer horns, thanks to their exquisite taste, have found mass application in cooking. Made from mushroom pulp delicious soups, prepare original salads, make stuffing for dumplings, pies and meat rolls, and also, they are fried, stewed, canned, salted and frozen.

pulp deer mushrooms frozen for the winter. To do this, the mushrooms are pre-cleaned of dirt, separated with a knife or torn into fragments and placed on a tray, which is then placed in a strictly horizontal position in a freezer box.

A day later, the mushrooms are pulled out and laid out in bags, which are again placed in the freezer. It is advisable to put a label on the packages, indicating the name of the mushrooms and the date of freezing. Such frozen mushrooms are stored for no more than a year.

The mushroom salad deer horns is also unusual. Prepare it like this. Cut the onion into rings and pour it with one spoon of apple cider vinegar. Mushrooms are boiled, to prepare a boiled salad, you need 200 g of pulp, finely chop the mushrooms and combine with the same amount of finely chopped fresh carrots, add two cloves of chopped garlic, salt and pepper to taste, stir and pour a spoonful of apple cider vinegar. Then mix the salad with onions and add a couple of spoons olive oil. At the end, finely chopped greens are added.

An interesting taste is also obtained in soup made from deer horns mushrooms. They make it like this. Boil half a kilo of mushrooms and finely chop. Potatoes, onions and carrots are cut into cubes and put in a saucepan at the moment of boiling water in it. When the vegetables are cooked, put the mushrooms into the pan, add salt, pepper, a jar of green peas and a spoon sunflower oil. The soup is boiled for another fifteen minutes, after which finely chopped greens are added, covered with a lid and left for ten minutes, then served. Finely grated hard soup is placed in soup bowls and the soup is poured. If desired, you can add a spoonful of cream.