Edibility and Description of Deer Horn Mushrooms (+22 Photos)

Russia's forests are full of bizarre macromycetes. Because of its unusual appearance—resembling deer antlers—this mushroom, a member of the Basidiomycetes family, is called "deer antlers." This fruit also goes by several other names, including "horned mushroom," "coral mushroom," and so on.

Not every mushroom picker who encounters a horned mushroom in the forest would dare to cut it. This is due to its rather exotic appearance. This species is considered edible, and therefore, before being listed in the Red Book, it could be collected and prepared in a variety of ways.

Characteristic features of the variety

The botanical name for this coral is Ramaria flava, which belongs to the family Striata. The shape of the striata resembles the branched antlers of a deer or an underwater coral.

Description of deer antler mushrooms and a photo of the mushroom

The photo clearly shows that the above-ground part of the deer antler mushroom is very branched.

Its color depends on several factors:

• habitats;
• climate features;
• age.

The branches can be beige, light brown, light yellow, orange, or purple. The fruiting body typically does not exceed 7 cm in height, but its width ranges from 15 to 30 cm. When pressed, the fruit reveals a light brown tint. The cut surface of the horn mushroom has a marbled yellow color. The mushroom has a pleasant aroma, reminiscent of freshly mown grass.

Morphology

The tops of older horned mushrooms accumulate substances that impart a bitter taste. Therefore, the upper branches are not used for food. The mushroom itself has a distinct flavor profile, lacking a distinct mushroom flavor. Raw horned mushrooms are quite firm, but become somewhat tough after cooking.

Lion's mane mushrooms are very similar to golden-yellow ramaria. The differences between these specimens can only be seen under a microscope. Nothing harmful would happen if you cut off a lookalike, as both ramaria are edible.

Place of distribution

This species is extremely rare. This treasure can be found in the Far East, Karelia, the Caucasus, Western and Eastern Siberia, and Crimea. Most residents of the central part of our country are unaware of the existence of this "forest bread."

This is due to the specific growth habits of hornworts. They thrive in damp, shaded areas. They are most often found in pine or deciduous forests, where the most valuable specimens grow.

Edible or inedible

Horned mushrooms can be both edible and inedible. Therefore, it's important to carefully examine the yellow ramaria to distinguish it from other relatives. All lion's mane lookalikes are moderately poisonous or conditionally edible, so eating them is not fatal.

The yellow ramaria is an edible mushroom, but it's important to take some precautions before eating it. Only the base is used for cooking, as the stems have a bitter taste. Overripe fruits are considered unsuitable due to their excessive bitterness.

When and how to collect correctly?

Extreme caution should be exercised when collecting corals, as many venomous lookalikes exist among the horn corals. Edible corals are collected and prepared from August through September. During this period, they can be found in the undergrowth, either as solitary clumps or in groups of several horn corals. In the southern part of the country, they are even collected in winter.

There are several rules to follow when collecting yellow ramaria:

1. Old mushrooms should not be cut, as they have a bitter taste. Only young horned mushrooms should be harvested.

   

   

   

2. It's best to avoid suspicious corals, especially those growing on tree stumps. They resemble horned corals, but are actually poisonous. The relatively edible Calocera spp. also inhabits deadwood and tree stumps.
3. If coral grows near a road, it's best to leave it. Like most mushrooms, it can absorb exhaust fumes, dust, and other harmful substances. It's best to collect mushrooms in ecologically clean areas.

How to distinguish from false, poisonous mushrooms?

It is important to remember that horned mushrooms have quite a few look-alikes that are inedible or even poisonous. The first thing to pay attention to when picking mushrooms is the color of the bush. Young mushrooms are milky, beige, or yellow.

Old specimens, considered inedible due to their bitterness, have a bright orange color. When cut, the fruiting body takes on a marbled yellow hue, and when pressed, it develops a light brown hue. The mushroom's aroma is very similar to the scent of mown grass.

Ramaria spectabile is a close relative of Ramaria lutea, so they are quite similar. Unlike its edible relative, Ramaria spectabile is poisonous. Distinguishing them can be quite difficult, especially for novice mushroom pickers. Sometimes, when pressing on the poisonous fruiting bodies, a red tint appears on the flesh.

The shoots of this species are white-yellow at the base, while the tips are yellow-pink. Experienced mushroom pickers know that older false shoots are brownish-brown. Ramaria lutea has a lighter shade, but the main differences can only be discerned in laboratory conditions.

Useful properties, restrictions and recipes

In addition to its excellent taste, the horned mushroom has several beneficial properties. It contains amino acids, sterols, lipids, and phytoagglutinin. This mushroom is especially popular in Chinese medicine, where it is used to treat gastrointestinal disorders and respiratory ailments. Eating horned mushrooms can strengthen the immune system.

It is believed that this species has anti-tumor properties. Young specimens are also used in cosmetology, as their cells are capable of slowing the aging process.

https://www.youtube.com/watch?v=557V4P4tL1U

Yellow corals should be eaten in small portions. There are no special restrictions, except for individual allergic reactions. After harvesting, the corals should be washed thoroughly, as a lot of debris accumulates between the branches.

Like other mushrooms, horned mushrooms require about 30 minutes of boiling. They are washed and cut into small pieces beforehand. They can be used to make sauces, salads, baked goods, and can be pickled for the winter.

To prepare a delicious salad, you should prepare the following ingredients:

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

Mix the mushrooms with carrots and finely chopped garlic. Season with sunflower oil, salt, and spices. Mix thoroughly and let sit for 30 minutes. Meanwhile, prepare the onion. Slice it into thin rings and marinate in vinegar. Mix all the ingredients together, and let the salad sit for several hours.

This soup turns out very tasty. To prepare it, you'll need the following ingredients:

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

Boil the mushrooms in a separate pot for 20 minutes, then drain in a colander to allow the water to drain well. Next, prepare the soup. Add the potatoes, carrots, onions, and garlic to the cold water. Once boiling, add the boiled mushrooms and simmer over low heat for about 10 minutes. Then add salt, spices, and herbs. The result is a light and delicious mushroom soup.

Answers to frequently asked questions

Mushrooms of ordinary shape raise a lot of questions among mushroom pickers:

The coral-like hedgehog mushroom is one of the most unusual members of its family. It is renowned not only for its interesting shape but also for its excellent taste. However, extreme caution should be exercised when collecting this species, as it can easily be confused with false corals.