Reindeer horns are mushrooms of an unusual shape. Reindeer horn mushroom appetizer and soup Mushrooms like antlers

By the end of summer and in the first month of autumn, deer horns or yellow horn mushrooms grow in domestic forests with highly branched fruiting bodies that look like corals. It is quite edible certain rules collection and processing.

deer horns(Ramaria flava), a branched, yellowish conditionally edible mushroom, also has the names bear's foot and coral yellow.

It is characterized by the following distinguishing features:

• the total height of the fruiting body reaches 20 cm, the maximum diameter is also 20 cm. The color, initially creamy, yellowish, lemon or sulfur yellow, eventually becomes ocher to orange. Flattened "branches" are repeatedly split in a U- or V-shape, have equal length, somewhat blunt ends;
• the stem grows up to 8 cm long and 5 cm thick. It is painted in shades of yellow characteristic of the whole fungus, brightens towards the base. In places of pressure it becomes reddish-brown;
• spores are pale ocher, formed on the outer surface of the fruiting body;
• fragile pulp of a watery consistency, light, yellowish, with a weak pleasant smell. As it matures, it becomes bitter, especially in the "twigs".

Distribution and fruiting period

Deer horn mushrooms grow in the zone temperate climate. They settle on the soil in coniferous forests, deciduous groves and mixed forest areas. branching fruit bodies grow singly and in small groups in August-September.

Similar species

Deer horns have a significant similarity with the mushroom, other yellowish horns:

• 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 the mushrooms of this species;
• conditionally edible golden (Ramaria aurea), painted in a brighter ocher-yellow color, brighter towards the base;
• conditionally edible golden yellow (Ramaria lutea), smaller (up to 15 cm in height), found in Primorsky Krai.

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

Primary processing and preparation

Horned yellow belongs to conditionally edible mushrooms, has a 4 taste category. Because with age yellow horn a bitter taste appears, only young fruiting bodies should be collected.

To ensure the absence of bitterness, deer horns are pre-boiled for 15-20 minutes, draining the broth, or the ends of the branches are removed. Forest "corals" treated in this way can be cooked like other edible mushrooms- cook until fully cooked, fry and stew. Some lovers of mushroom exotic pickle and salt them.

Abundantly branching "bushes" of conditionally edible deer horns attract attention with their extraordinary appearance. Properly harvested and cooked young mushrooms have a taste reminiscent of lean meats.

Description of mushrooms deer horns

In the people, deer antlers are so called because in shape it really resembles the branched antlers of a male deer.

What kind of mushrooms are "deer horns", are they edible?

To many, it resembles coral.

Rules for collecting hornworms:

Important advice!

Appearance

Taste qualities

Where does the mushroom live

Deer antlers live in middle lane Eurasia and North America.

Description of the mushroom Deer horns

In Russia, it can be found in Siberia, near Caucasus mountains. They prefer pine forests, but all are also found in deciduous. They grow on healthy or dead tree trunks.

mushroom classification

Edible:

Conditionally edible:

The world of mushrooms is truly fascinating and unique. These organisms are unique in themselves and can surprise with their forms, complex life cycles, taste qualities.

In the forests you can sometimes find unusual mushroom resembling corals. People call it "deer horns". Let's talk more about these mushrooms.

Description of mushrooms deer horns

The correct botanical name is Ramaria flava. From Latin it is translated as Ramaria yellow. Belongs to the department Basidiomycetes, class Agaricomycetes, order Gomfaceae, family Rogatic.

The habitat of this fungus is mixed, deciduous and coniferous forests of the Caucasus, the North-West of our country, as well as the forests of Central Europe.

Sometimes in the mushroom picker's reference books you can find the following names:

The aerial part of the ramaria grows about 15-20 cm in height. The fruit body grows diametrically and reaches 20 cm in diameter. In the middle there is a dense hyphal plexus, which forms a common leg, and branched processes “horns” emerge from it. These "branches" are cylindrical and branch dichotomously at their apex.

The color of the aerial part of the fruiting body is yellow, and the yellow palette may have various shades. It depends on the substrate on which the ramaria grows, as well as on the intensity sunlight in the undergrowth.

Closer to the bases of the horns, the color may be saturated yellow. If you press on the fruiting body, then a brownish color appears at the place of compression. On the cut, the flesh is marble-yellow. The smell is quite pleasant, reminiscent of the smell of freshly cut grass.

Ramaria has a low nutritional category. According to the botanical scale of food categories - the fourth. No particular expression mushroom flavor. If the fruiting bodies are collected old, the tops must be removed, as they accumulate substances that give a certain bitterness.

Collection Rules and Precautions

Many horn mushrooms are poisonous. In this regard, you need to know the yellow ramaria and be able to distinguish it from other "forest corals". Collection and harvesting is carried out in August and September. At this time, deer horns can be found in the undergrowth as single fruits or in small groups of 3-4 "bushes".

Rules for collecting hornworms:

Important advice! If you are a novice mushroom picker, then it is not recommended to collect horned mushrooms. Edible or not horned mushroom is difficult to determine. Some of them are so similar to each other that they can only be distinguished under a microscope. Only one moment calms - among these mushrooms there are no highly poisonous ones that lead to death.

How to cook mushrooms

Deer horn soup is especially tasty. To prepare it, you will need the standard ingredients of mushroom soup - a clove of garlic, onions, herbs, carrots, potatoes, butter, salt, pepper and 300-400 g of this wonderful mushroom.

Mushrooms should be boiled for 20 minutes separately in salted water. This decoction must be drained and not used. It may contain toxins. You can boil twice for 10 minutes. That will even be better.

The soup is then cooked in the standard way. Throw onions, potatoes, garlic, carrots in cold water bring to a boil, add mushrooms. Cook for 10 minutes over low heat and add salt, pepper and herbs. It turns out very delicious easy mushroom soup. Children will especially like it, as the mushrooms in the soup are unusual.

Ramaria can be salted, fried with potatoes, added to salads. The main condition for cooking - you always need to boil the mushrooms over low heat for 10-15 minutes in salted water. This helps to get rid of toxins. This is especially important, because among the horned ones there are many moderately poisonous species.

Edible mushrooms deer horns: a description of the type and recipes

Primary thermal processing allows you to destroy and reduce the concentration of toxic substances to a minimum.

Young antlers can be dried. Overripe fruiting bodies can rot when dried, while young ones dry out easily. To do this, they need to be divided into the maximum possible number of "branches" with part of the leg. A thread is threaded through the leg. Next, mushroom garlands are hung out in the shade in a dry and ventilated area.

When preparing dishes from dried ramaria, it must be soaked in water for 12 hours, then rinsed thoroughly and boiled for 10 minutes.

Collect reindeer horns, cook culinary masterpieces out of them, but be careful and careful!

This amazing specimen is found in the forests from time to time. He is very unusual and even a little exotic due to his appearance. Such a name, of course, is associated with an unusual appearance and shape. After all, it is very similar to deer horns or corals. Because of such unusual shape and coloring, many mushroom pickers pass by these amazing specimens.

Appearance

Deer antler mushrooms look very exotic and unusual. As mentioned above, they are similar to corals. The color of these mushrooms varies from light yellow to bright orange. Young specimens have light and delicate tones, but older specimens look a little brighter.

By weight, deer antler mushroom can reach a size of about one kilogram. And in diameter and height up to 20 cm. It is interesting that at first they grow in breadth, and then they begin to grow in height. That is, from one copy you can cook dinner for a large company.

Taste qualities

The taste of this mushroom is legendary. They say that it tastes incredible, although it belongs to the fourth category. Reindeer horns are incredibly tender, cuddly, and slightly similar in taste to chicken or shrimp. Of course, if they are well prepared for this.

Also, only young mushrooms are tasty. Old specimens are bitter and unpleasant. Alas, their bitterness cannot be removed even by soaking and heat treatment. Therefore, they should not be collected, but it is better to look for young mushrooms.

Deer antlers are used for cooking, soups, salads, pies, they are also used as a filling for any dishes. Also, deer horns are pickled, fried, stewed, and there are many more different ways to cook them.

On the Internet, you can find a bunch of different recipes for cooking these mushrooms. They are all very tasty and interesting.

Where does the mushroom live

This mushroom is rare, so it is not common. Although, if you find a place where they grow, you will surely meet not one representative, but a whole bunch. Sometimes, in one place you can collect a whole bag of these mushrooms. They can grow in a bunch or in a circle.

Deer antlers live in the middle zone of Eurasia and North America. In Russia, it can be found in Siberia, near the Caucasus Mountains. They prefer pine forests, but are still found in deciduous forests.

deer horns

They grow on healthy or dead tree trunks.

Interestingly, on which tree this mushroom grew, its taste qualities depend. They say that deer antlers that grew on lindens and oaks are considered the most delicious, but less tender on pines and cedars.

This mushroom has no poisonous analogues, but there are conditionally edible ones.

mushroom classification

Edible:

• Horned bunch (color from pale red to rich brown).
• Coral-shaped hedgehog (color white, cream).
• The horn is purplish (the color changes from dark purple to deep lilac).
• Amethyst horn (lilac color).
• The horn is golden yellow (color is light yellow).
• Formidable mushroom (cream color, slightly brownish).
• The horn is yellowish (colour is dirty pale gray-yellow).
• Horned comb (white color).
• Mushroom cabbage (color is white with a yellowish tinge).
• Mushroom noodles (color white - pink).
• Horned mace truncated (brown color).
• Horned Sakhalin (ocher color).

Conditionally edible:

• The horn is blunt (the color is dirty cream, ocher).
• Spruce horn (color yellowish - brownish, slightly ocher).
• The horn is beautiful (color is pink, ocher).

These listed mushrooms are copies of deer antlers. They are all very similar, both in taste and appearance. They are difficult to distinguish from each other.

If you accidentally confuse edible with inedible, then you will immediately feel it, because they will be too bitter and tasteless. It only threatens you with a spoiled mood.

Deer horn mushrooms: edible and inedible

The world of mushrooms is truly fascinating and unique. These organisms are unique in themselves and can surprise with their shapes, complex life cycles, and taste.

In the forests, you can sometimes find an unusual fungus that looks like corals.

Deer horns - mushrooms of an unusual shape

People call it "deer horns". Let's talk more about these mushrooms.

Description of mushrooms deer horns

The correct botanical name is Ramaria flava. From Latin it is translated as Ramaria yellow. Belongs to the department Basidiomycetes, class Agaricomycetes, order Gomfaceae, family Rogatic.

The habitat of this fungus is mixed, deciduous and coniferous forests of the Caucasus, the North-West of our country, as well as the forests of Central Europe.

In the people, deer antlers are so called because in shape it really resembles the branched antlers of a male deer. To many, it resembles coral.

Sometimes in the mushroom picker's reference books you can find the following names:

The aerial part of the ramaria grows about 15-20 cm in height. The fruit body grows diametrically and reaches 20 cm in diameter. In the middle there is a dense hyphal plexus, which forms a common leg, and branched processes “horns” emerge from it. These "branches" are cylindrical and branch dichotomously at their apex.

The color of the aerial part of the fruiting body is yellow, and the yellow palette can have different shades. It depends on the substrate on which the ramaria grows, as well as the intensity of sunlight in the undergrowth.

Closer to the bases of the horns, the color may be saturated yellow. If you press on the fruiting body, then a brownish color appears at the place of compression. On the cut, the flesh is marble-yellow. The smell is quite pleasant, reminiscent of the smell of freshly cut grass.

Ramaria has a low nutritional category. According to the botanical scale of food categories - the fourth. There is no particular pronounced mushroom taste. If the fruiting bodies are collected old, the tops must be removed, as they accumulate substances that give a certain bitterness.

Collection Rules and Precautions

Many horn mushrooms are poisonous. In this regard, you need to know the yellow ramaria and be able to distinguish it from other "forest corals". Collection and harvesting is carried out in August and September. At this time, deer horns can be found in the undergrowth as single fruits or in small groups of 3-4 "bushes".

Rules for collecting hornworms:

Important advice! If you are a novice mushroom picker, then it is not recommended to collect horned mushrooms. Edible or not horned mushroom is difficult to determine. Some of them are so similar to each other that they can only be distinguished under a microscope. Only one moment calms - among these mushrooms there are no highly poisonous ones that lead to death.

How to cook mushrooms

Deer horn soup is especially tasty. To prepare it, you will need the standard ingredients of mushroom soup - a clove of garlic, onions, herbs, carrots, potatoes, butter, salt, pepper and 300-400 g of this wonderful mushroom.

Mushrooms should be boiled for 20 minutes separately in salted water. This decoction must be drained and not used. It may contain toxins. You can boil twice for 10 minutes. That will even be better.

The soup is then cooked in the standard way. Throw onions, potatoes, garlic, carrots into cold water, bring to a boil, add mushrooms. Cook for 10 minutes over low heat and add salt, pepper and herbs. It turns out very tasty light mushroom soup. Children will especially like it, as the mushrooms in the soup are unusual.

Ramaria can be salted, fried with potatoes, added to salads. The main condition for cooking - you always need to boil the mushrooms over low heat for 10-15 minutes in salted water. This helps to get rid of toxins. This is especially important, because there are many moderately poisonous species among the horned ones. Primary thermal processing allows you to destroy and reduce the concentration of toxic substances to a minimum.

Young antlers can be dried. Overripe fruiting bodies can rot when dried, while young ones dry out easily. To do this, they need to be divided into the maximum possible number of "branches" with part of the leg. A thread is threaded through the leg. Next, mushroom garlands are hung out in the shade in a dry and ventilated area.

When preparing dishes from dried ramaria, it must be soaked in water for 12 hours, then rinsed thoroughly and boiled for 10 minutes.

Collect reindeer horns, cook culinary masterpieces out of them, but be careful and careful!

Amethyst horn

Amethyst horn. Clavulina amethyst (Clavulina amethystina)

Amethyst horn. Clavulina amethyst (Clavulina amethystina) photo

It grows in a deciduous forest with an admixture of birch from late August to October, singly or in groups. Fruit body up to 7 cm in height, strongly branched, lilac-violet, paler at the base. The branches are cylindrical, initially smooth, later finely wrinkled, with a blunt or serrated ending. Legs or not, or it is very short.

Amethyst horn edible belongs to the fourth category. Used boiled and dried.

Comb hornwort, comb clavulina (Clavulina cristata)

hornwort pectinate, clavulina pectinateClavulina cristata

fruiting body

similarity

Can only be confused with other white horns.

Grade

The mushroom is tasteless.

hornwort

Hornwort (Ramaria botrytis)

hornwortRamaria botrytis

fruiting body

with a pleasant smell and mild taste.

season and place

It grows in summer (until autumn) in deciduous and mixed forests, especially near beeches. Occurs rarely.

Grade

The mushroom is edible while young.

Description of the mushroom deer horns

Yellow hornwort (Ramaria flava)

Yellow hornwort (Ramaria flava) photo

Grows on the ground in deciduous and coniferous forests in August-September. Fruit body up to 20 cm in height, up to 20 cm in diameter, very branched. All twigs and stems are creamy lemon yellow, later becoming ocher or almost orange. Branches flattened, equal in length.

The pulp (tissue) is white, pale yellowish, fragile, watery. Spore powder is pale ocher. Leg up to 8 cm in height, 4-5 cm in diameter, whitish at the base, turning reddish when pressed. Button edible, the fourth category.

In cooking, yellow horned is used boiled.

Horned golden

Beautiful horned, beautiful ramaria (Ramaria formosa)

Hornet is beautiful, ramaria is beautifulRamaria formosa

fruiting body

whitish-yellowish, yellowish-pink or salmon above, yellow ends. Old specimens are distinguished by a single leather-brown color. pulp white, brittle, sometimes turns red when pressed, tastes bitter.

season and place

grows in deciduous forests.

Grade

The mushroom is POISONOUS! There may be disturbances in the activity of the stomach and intestines.

Horned truncated

Reed horn. Reed clavariadelphus (Clavariadelphus ligula)

Reed horn. Clavariadelphus reed (Clavariadelphus ligula) photo

It grows in coniferous, (rarely in deciduous) forests on fallen needles in July-September. It occurs rarely, singly or in small groups (3-6 pieces each). The fruiting body is small, club-shaped or elongated tongue-shaped, up to 10 cm in height, up to 15 mm in diameter, smooth, creamy, then ocher-yellow or yellow-orange.

The flesh is white or cream. Spore powder is white. little known edible mushroom of the fourth category.

Use boiled reed horn.

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Similar in appearance to deer antlers, the deer horns mushroom was named so for a reason. At the same time, it also resembles sea coral. It is not popular, and most do not even realize that it is edible and very tasty. Listed in the Red Book as rarest species and is considered the highest fungus.

Places of growth and main characteristics

Most often, deer horns mushroom can be found on Far East, in Karelia, Eurasia, in Eastern and Western Siberia, in North America and in the Caucasus. Grows mainly in damp places of pine and deciduous forests among white moss and rotten wood from June to October. In areas with a warm climate, it is collected in winter months. Found on roots and stumps. It grows in groups, forming arcs and rows.

Reindeer horns have several names:

• coral mushroom;
• horned;
• hedgehog trellised;
• coral hedgehog.

Impossible to determine, where it has a hat, and where it has a leg, and therefore, when describing it, it is characterized as a body consisting of many fragile branched processes of light yellow, orange, light brown and purple. Twigs grow up to 5-7 cm in height, while reaching a width of 15-30 cm.

Only young specimens should be collected for food. It is advisable to cook freshly picked mushrooms. The tender flesh of the horned ones tastes like shrimp or mushrooms.

They can be used fried, dried and salted, cooked from them first and second courses. Fans of exotic dishes make caviar and stuffing for pies and dumplings from them. Potatoes fried with them are no worse than with other mushrooms. The horns are marinated in a sauce that includes oil, salt, sugar, lemon juice and balsamic vinegar. But at the same time, doctors do not recommend using them in pickled and canned form.

Before cooking, deer horns must be thoroughly washed, because due to their special structure, they accumulate a lot of dirt on their bodies. After washing, cook for 15-30 minutes. Drain the broth and do not use in food.

cooking

Each mushroom picker is interested in how to cook deer horns. There are not many recipes where they are used as an ingredient. But the basic cooking methods are the same as with other mushrooms. The lucky ones who are lucky enough to find them can make some delicious dishes out of them.

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

Deer horn mushrooms grow on trees

• Servings: 3
• Preparation time: 30 minutes
• Time for preparing: 40 minutes

How to cook a deer horn mushroom appetizer

Light mushroom salad for a snack - great start celebratory dinner. It is especially interesting if such a salad is not made from the usual chanterelles or champignons, but from rare and unusual mushrooms.

Before preparing the salad, boil the antlers in salted water until tender. This 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. Let it brew for 30 minutes.
2. Cut the onion into thin half rings, fill it with the remaining vinegar and let it marinate to remove excess bitterness.
3. Mix salad with onions.

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

Soup with deer horns mushrooms

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

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

How to cook soup:

1. Put the mushrooms into the boil salt water and cook for 30 min. Throw them in a colander, cool slightly and divide into thin strips.
2. Cut potatoes, onions, carrots into small cubes. Boil water, salt it, dip vegetables in it and cook them until tender.
3. Add mushrooms and green peas to the pot. Pepper the soup and add salt if necessary. Reduce heat to low and simmer soup for 15 more minutes.
4. Cheese grate on a fine grater. Take the pan off the heat and add the 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, do not be afraid to experiment. Reindeer horns go well with many other foods.

Kira Stoletova

The deer horn mushroom stands out with its unusual shape and color among other mushrooms. It got its name because its shape resembles deer antlers or sea corals.

Description of the appearance of the mushroom

The color of the fungus depends on the phase of its growth. Young antlers are light yellow color, with age it darkens and becomes bright orange. It does not have the usual mushroom smell.

Irina Selyutina (Biologist):

As a species, the mushroom was described in 1755 by the French botanist Joseph de Tournefort. However, its scientific name is yellow ramaria (Ramaria flava), this species received only 133 g later in 1888 thanks to Lucien Kele, the founder of the French Mycological Society.

Coral mushrooms, which include this species are considered basidiomycetes. Their spores are formed on the entire surface of the fruiting body, tk. the spore-bearing layer is located on the outside.

Ramaria, aka antlers, is found on the surface of the soil and on rotten wood or stumps in all types of forests. You can find fruiting bodies in August-September, with good weather until October. Among the many species, poisonous ones are not found, but there is a division into conditionally edible and edible. It is better to eat only young organisms, because older mushrooms have a bitter taste.

Reindeer horns are harvested from August to October. They grow in small colonies, so they are easy to collect. Also, delicious first courses are obtained from this type of mushroom.

mushroom species

Deer horns mushroom has several similar types:

1. Horned grape: it is a porcini fungus of coloration that acquires a light pink hue with age. Its branches reach a height of 15-20 cm, and a diameter of 10-15 cm.
2. Coral-shaped grouse: its body has thick, thin white branches. The flesh is tender, but becomes more rigid with age.
3. Purple horn: the mushroom is small in size, its body length is 10 cm, diameter is 4-5 cm. There is no pronounced taste and smell.
4. Golden yellow horn: has thick "branches" of light yellow color. Its collection begins in late August-early September.
5. Comb horn: reaches a height of 5 cm. "Branches" have comb-shaped, sharp tips.

Beneficial features

The composition contains amino acids (methionine and tryptophan), as well as lipids, phytoagglutinin and sterol. The fungus is often used in Chinese medicine for the treatment of diseases of the gastrointestinal tract and improve lung function.

It also has an antitumor effect and strengthens immune system. Deer horns are used in cosmetology to slow down the aging process.

The calorie content of the deer horns mushroom, or yellow ramaria, is 55 kcal per 100 g of product. Such a high calorie content allows you to use it in the preparation of various dishes. The mushroom is perfect for a vegetarian menu.

Contraindications

This mushroom has, like other species, certain contraindications. These include:

• children's age up to 12 years;
• pregnancy and lactation;
• chronic diseases of the gastrointestinal tract;
• individual intolerance (allergy).

You should be careful when collecting, because it has inedible counterparts.

Before cooking, they should be thoroughly washed under running water. You should not collect these mushrooms near highways and large industrial enterprises.

Application

This type is often used in traditional medicine. Medicines are prepared from it for joints and cleansing the body of helminths (flat, round, tapeworms).

Irina Selyutina (Biologist):

Ramaria yellow, or deer horns, has found its application in cosmetology. Here it is used for anti-aging procedures. Its use in this area is justified by the ability to retain moisture in the skin epithelium, which is much more than the same property of glycerin and hyaluronic acid. Its natural polysaccharides deliver useful material into the deep layers of the skin, and vitamin D, which is part of the composition, becomes an activator of the metabolic process in the skin.

Also used in cooking. Especially good horns are suitable for pickling and drying. From them are obtained delicious soups and mushroom caviar.

In cooking

Despite the fact that ramaria refers to its own palatability to 4 taste categories due to the characteristic bitterness, yet young mushrooms are used in cooking. However, only young specimens and bases are best suited for these purposes, since the “twigs” are bitter.

Fresh antlers are washed, cut into small pieces and boiled.

Also from this species are obtained delicious sauces and toppings for savory pastries. The taste of ready-made deer horns is similar to seafood or boiled chicken. Mushrooms brought from the forest are sorted out, where it is required - the lower part of the leg with pieces of turf is cut off. Rinse and then boil for 15-30 minutes in salted water. After that, the broth is drained and not used for other dishes.

For mushroom salad take:

• boiled mushrooms - 150 g;
• carrots - 150 g;
• small onion - 1 pc.;
• vinegar - 2 tablespoons;
• sunflower oil - 1 tbsp;
• garlic - 2 cloves;
• salt, pepper, herbs to taste.

Finely chopped mushrooms are combined with carrots and garlic. Then they salt, add pepper and herbs, season with vegetable oil, let it brew for 30 minutes. At this time, the onion is cut into rings, pickled and mixed with salad.

Pickled reindeer horns have a particularly delicate taste. To prepare them, you need to take: lemon juice, apple cider vinegar, black pepper and vegetable oil. By their appearance, pickled horns resemble corals.

First course recipe:

• mushrooms - 400 g;
• carrots - 150 g;
• potatoes - 400 g;
• hard cheese - 150 g;
• butter - 50 g;
• salt, pepper, herbs to taste.

Mushrooms are boiled for 30 minutes, cut into small pieces. Vegetables are also chopped and thrown into the pan.

Mushrooms, salt, pepper and herbs are added to boiled vegetables and left on low heat for 15 minutes. Then grated cheese and butter are added, if desired, cream or sour cream sauce is added before use.

In medicine

To combat stomach ulcers, you can prepare a medicinal tincture according to the following recipe:

• 150 g fresh mushrooms Rinse thoroughly, dry and place in the refrigerator for 2 days.
• Cut the prepared mushrooms into small pieces and pour 500 ml of alcohol or high-quality vodka;
• Leave to infuse in a dark place for 30 days, then strain. After that, treatment begins.

With an ulcer, drink 1 tbsp. l. medication three times a day before meals. The treatment period lasts a month, then take a break for 14 days and repeat the course.

Conclusion

Deer horn mushrooms are one of the most unusual of their kind. They are valued for their exotic shape and pleasant taste. Most often found on stumps and dry trees in coniferous forests.

It is often used in the preparation of various dishes. Also, this type of mushroom helps in the treatment of certain diseases. But you should be careful when collecting, they can be confused with false representatives of this group "deer horns".