Deer horn mushrooms: how to cook, pickle, salt, dry and freeze for the winter

Content

1 How to cook reindeer horn mushrooms
2 How long to cook reindeer horn mushrooms
3 Recipes for cooking reindeer horns mushrooms
4 Calorie content of mushrooms deer horns
5 Conclusion

You need to cook reindeer horn mushrooms correctly. The main condition is the use of young specimens. The product can be salted, fried, dried. The taste of horned mushrooms is similar to chicken or shrimp. The pulp is tender. The official name is Ramaria yellow. Grows in deciduous and mixed forests. The best time to collect is the end of August or the beginning of September.

How to cook reindeer horn mushrooms

Before cooking, it is important to properly collect the corneas. “Corals” that can be eaten are harvested from August to September.

Found in nature:

in the form of single bushes;
in the form of groups of several horns.

Useful recommendations for mushroom pickers:

Old specimens should not be taken; they have a bitter taste and a small amount of useful elements.
Mushrooms that grow on stumps cannot be taken. They are only superficially similar to yellow Ramaria.In fact, these are poisonous doppelgängers.
It is not worth picking mushrooms near the road. “Corals” absorb exhaust gases, and this can negatively affect human health.
Advice! The place for collecting mushrooms must be environmentally friendly.
The bag is not suitable for collection; the product will turn into a sticky mass. You must use a wicker basket.

Distinctive features:

the color of young specimens is beige or yellow;
the cut site has a yellowish tint;
when pressed, the fruiting body turns brown;
has the smell of cut grass.

Poisonous double - Ramaria is beautiful. When pressed, a red tint can be observed. It is difficult for novice mushroom pickers to find the differences.

Important! You can take a mushroom only if you are completely sure that it is edible. Otherwise, there is a risk of severe poisoning by toxic substances.

Ramaria yellow has a poisonous double - Ramaria beautiful

Prepare the product for cooking as follows:

Wash the fruiting bodies thoroughly after harvesting.
Remove debris between branches.
Cut into small pieces.

“Yellow corals” should not be consumed in large quantities. Otherwise, there is a risk of developing an allergic reaction.

How long to cook reindeer horn mushrooms

A common question is how long to cook “rogatiki”. Time required: 20-25 minutes. It is better to remove the ends of the branches first. This ensures no bitterness. After cooking, the product is ready for further processing. “Yellow corals” can be stewed, fried, or added to soup or salad.

Recipes for cooking reindeer horns mushrooms

You can prepare “corals” in various ways. In any case, the result is an exquisite delicacy. Often “horned mushrooms” grow up to 1 kilogram and can feed the whole family.

How to fry reindeer antlers

The product has a rich taste.

Included components:

deer horns - 1200 g;
vegetable oil - 20 ml;
onions - 2 pieces;
salt, black pepper (ground) - to taste.

Reindeer horn mushrooms can be served with mashed potatoes

How to fry reindeer horns mushrooms:

Wash the “corals” and cut off the ends. For severe stains, the product should be soaked for 10 minutes.
Cut the onions into half rings, fry in vegetable oil for 8-10 minutes.
Advice! It is better to use refined oil, this will help preserve the smell of mushrooms.
Chop the deer horns and place them in a frying pan with the onions.
Fry for at least a quarter of an hour. It is important to stir the pieces all the time so that they are fried on all sides.

In a short time you can prepare a delicious dish. A good addition is mashed potatoes.

How to Make Reindeer Antler Mushroom Gravy

Mushroom sauce can serve as an independent dish or served as a side dish. Included components:

slingshots – 400 g;
onion – 1 head;
carrots – 1 piece;
flour – 50 g;
sour cream – 50 ml;
water – 500 ml;
vegetable oil – 20 ml;
greens – 1 bunch;
salt - to taste.

Mushroom sauce is aromatic and appetizing

You need to prepare according to the following scheme:

Cut carrots into cubes, onions into half rings.
Pour water into a saucepan, boil it, then add salt and carrots.
Fry the onion in a frying pan in vegetable oil (10 minutes).
Add chopped yellow corals to the onions. Simmer for 15 minutes.
Add the fried mixture to the broth.
Dissolve flour, sour cream and herbs separately in water. Whisk everything and pour into mushroom broth.
Cook the gravy for 5 minutes after boiling.

The dish turns out aromatic and appetizing.

How to prepare mushroom salad with reindeer horns

The dish is recommended for those who want to lose weight. Deer antlers also help improve health.

Includes:

horns - 250 g;
carrots - 200 g;
onion - 1 piece;
cucumber - 2 pieces;
garlic - 3 cloves;
vinegar - 30 ml;
vegetable oil - 15 ml;
salt - 15 g;
ground black pepper - to taste;
greens - 1 bunch (optional).

Deer horn mushrooms are suitable for people who are watching their weight

Method for preparing reindeer horns mushroom salad:

Boil Ramaria and carrots, chop the products. Cooking time for mushrooms is 25 minutes.
Place the preparations in a container, add chopped cucumbers, garlic and onions.
Add vinegar and oil. Leave to infuse for 30 minutes.
Salt the salad and add black pepper.

You can decorate the dish with chopped herbs.

Reindeer horns in batter

“Rogatiki” in a crispy crust – an unforgettable taste.

Required components:

yellow “corals” – 450 g;
flour – 150 g;
sugar – 10 g;
salt – 15 g;
egg - 2 pieces;
vegetable oil – 20 ml;
black pepper (peas) - to taste.

Reindeer horns in batter have a delicious golden crust

You need to prepare according to the following recipe:

Wash the mushroom harvest and boil it in salted water.
Mix flour, salt, granulated sugar and eggs. Beat everything thoroughly and add a few black peppercorns.
Add the mixture to the water.
Important! It should have the consistency of dough.
Dip the corals into the prepared batter and fry in vegetable oil.

The finished product has a golden crust.

Mushroom soup deer horns

The dish turns out especially tasty.

Ingredients for preparation:

yellow “rogatik” - 400 g;
salt and ground black pepper - to taste;
garlic - 1 clove;
carrots - 1 piece;
potatoes - 6 pieces;
onion - 1 piece;
butter - 20 g;
dill or parsley - 1 bunch.

Mushroom soup with deer horns can be eaten both hot and cold

You need to prepare according to the following algorithm:

Wash the reindeer horns and boil them in water with added salt. Time - 25 minutes.
Important! The broth must be drained; it contains harmful toxins.
Peel the vegetables, put them in a saucepan, add water. Bring everything to a boil.
Add the cones to the pan with the vegetables. Cook for 15 minutes.
Add spices and chopped herbs.

The soup turns out tasty and unusual. Children can be given treats from the age of 7 years.

How to cook reindeer horns mushrooms for the winter

You can prepare slingshots for the winter in various ways:

salt;
marinate;
dry;
freeze.

To prepare mushroom hodgepodge you will need:

horns – 2000 g;
carrots – 1000 g;
onion – 1000 g;
tomatoes – 1000 g;
vegetable oil – 500 ml;
vinegar (9%) – 80 g;
salt - to taste.

Reindeer horns can be prepared for future use for the winter

You need to prepare according to the following algorithm:

Boil the “rogatki” in water with added salt.
Cut the onions and tomatoes into half rings, grate the carrots on a medium-sized grater.
Mix all the ingredients in one container, add vegetable oil and simmer for 60 minutes.
Add vinegar 5 minutes before the end of the stewing process.
Place the hodgepodge into sterilized jars.
Roll up with clean lids.

The workpiece is stored in a dark and cool place. Can be served as an addition to the main dish. It is better to garnish with chopped dill or add a small amount of sour cream.

How to pickle reindeer horns

Yellow “corals” are suitable for the pickling process. You can prepare “rogatiki” if you have the following ingredients:

fruiting bodies – 2000 g;
vinegar (9%) – 250 ml;
water – 1 glass;
salt – 60 g;
granulated sugar – 20 g;
bay leaf – 4 pieces;
black pepper (peas) – 5 pieces;
cinnamon – 1 stick;
dried dill – 10 g.

Before you marinate the deer horns, you need to boil them.

Step-by-step algorithm on how to cook correctly:

Wash mushroom specimens in cold water and place in a colander. It is necessary that the liquid is glass.
Add water and vinegar to the pan, then add salt. Bring everything to a boil.
Place “corals” in the marinade.
Add spices after boiling. Cook for a quarter of an hour over low heat.
Important! The product must be stirred periodically to prevent burning.
Transfer the finished “rogatki” to a sterilized jar.
Seal with a lid.

The marinade can be poured with vegetable oil on top. This will prevent mold from forming.

How to salt reindeer horns

Salted “corals” are an unusual dish; it can be called a delicacy.

To prepare you will need:

“hornfels” – 5000 g;
salt – 1 glass.

When pickling, it is better to avoid spices in order to preserve the delicate taste of mushrooms.

Step-by-step instructions on how to cook correctly:

Wash thoroughly and remove dirt from the product.
Important! Overripe “hornets” should not be taken, they may taste bitter.
Cut into large pieces.
Scald the pickling container with boiling water.
Place the first layer of Ramaria (8 cm thick) on the bottom of the pan.
Add salt.
Repeat the procedure (lay out the slices and sprinkle them with salt). It is necessary to observe the proportions (50 g of salt is taken per 1000 g of corals).
Place a piece of clean gauze on top and place a wooden board on it.
Press down with pressure.

Time for salting – 5 days. The delicacy is stored in a cool place.

Important! You should not use spices; this will preserve the delicate taste of the yellow “hornets”.

How to freeze reindeer horn mushrooms

The product is frozen in boiled form. This helps save space in the freezer.

Step-by-step instructions on how to prepare a dish for the winter:

Clear the mushroom harvest of debris.
Rinse with cold water.
Important! There is no need to soak the product.
Dry on a towel.
Boil in salted water for 25 minutes.
Drain the water.
Wait for complete cooling.
Place the yellow “corals” into bags.
Place the preparations in the freezer.

It is better to defrost mushrooms naturally

Before preparing dishes, the “rogatiki” should be removed from the refrigerator in advance. It is best if the mushrooms are defrosted naturally.

How to dry reindeer horn mushrooms

Drying is a great way to prepare reindeer horn mushrooms for the winter.

Important! Young specimens dry out easily, while overripe and old specimens can begin to rot.

It is better to use young mushrooms for drying.

Drying process algorithm:

Divide into branches (the stem should remain).
Thread the thread through the leg.
Hang the product in a well-ventilated area. The place should be dark and dry.

To prepare a dish from dried fruit bodies, they must be soaked in water for at least 10 hours.

Calorie content of mushrooms deer horns

“Rogatiki” are considered a low-calorie product and help to lose excess weight without harm to health. Their calorie content is 34 kcal per 100 g of raw product. Fried “corals” have a higher calorie content (due to cooking in vegetable oil).

Conclusion

Preparing reindeer horn mushrooms is simple, the main thing is to follow the step-by-step algorithm of actions. Only young specimens can be collected. The old ones have an unpleasant bitter taste. There are many doubles, so novice mushroom pickers should not collect them themselves.Young mushrooms are milky or yellow in color. The product contains amino acids and lipids. It is believed that they help with disorders of the gastrointestinal tract and have the ability to reduce various tumors.

Name:	Deer horns
Type:	Edible