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In nature, there are many varieties of mushrooms that are considered conditionally edible. Even the most enthusiastic lovers of quiet hunting know about 20 species. In fact, there are many more. One of the representatives of little-known species was the common ramaria.
This mushroom also has other names: Horned Inval, Horned spruce. It is found most often in spruce forests. No wonder few people know him. Outwardly, ramaria is very different from the usual species that mushroom pickers willingly put in a basket.
Where do common ramaria grow?
Despite the little-known, Ramaria vulgaris is a fungus of the Gomfov family, which is quite common. It grows in groups, forming “witch circles”. Prefers litter of coniferous forests, grows in the shade. Shows abundant fruiting from early July to late October.
Abundant growth was noted at the end of July and continues until the end of September. At the beginning and end of the season, the number of mushrooms decreases slightly.
You can meet in central Our Country, the southern and northern regions, where there are coniferous forests and plantings. Fruiting is moderate during the dry season.
What do common ramaria look like?
The spruce hornbill differs significantly in its appearance from other species. The horned fungus grows in groups, forming rather dense “bouquets”. Common ramaria is distinguished by a highly branched body from 1,5 to 9 cm high. The width of the bushy group is up to 6 cm.
Vertical branches – straight branches, colored evenly from pale ocher to ocher brown. The body of mushrooms is covered with spines or warts, very rarely smooth.
Young specimens are quite fragile, with growth the flesh becomes rubbery. Inval’s horntail does not have a characteristic mushroom aroma. There is bitterness in the taste.
Is it possible to eat ramaria ordinary
Inval’s horned mushroom is classified as a conditionally edible mushroom. In cooking, it is used in boiled and fried form.
Long soaking with frequent water changes is necessary before use. Soak up to 10 hours. An alternative to this method of preparation is boiling, in which the first water is drained.
The taste of the mushroom
There is no mushroom aroma in common ramaria. Most mushroom pickers note rather low taste, so they prefer not to collect spruce horns at all.
There is bitterness in the pulp of mushrooms, which can be eliminated by soaking.
Benefits and harm to the body
Like all types of mushrooms, common ramaria contains protein in its composition. In terms of carbohydrate content, it is close to vegetables, and in terms of the amount of useful minerals, it is close to fruits.
Spruce hornwort should not be eaten by those who suffer from diseases of the gastrointestinal tract. The reason is the risk of developing a resinoid syndrome that can cause digestive disorders.
False doubles
Spruce hornbill can be confused with similar types of mushrooms:
- Ramaria yellow – conditionally edible. Other names: bear’s paw, deer horns, yellow coral. It has a sweetish taste and a denser texture. Differs in size. It reaches a height of 15-20 cm, a width of 10-15 cm.
- Feoclavulina fir (fir hornbill, ocher-green ramaria) – an inedible species. In some sources, you can find information that fir hornwort is a conditionally edible mushroom. However, this variety has a bitter taste, from which it is impossible to get rid of, low culinary qualities. It has the smell of damp earth, the flesh quickly turns green when broken. The dimensions of the beam, in contrast to the spruce bagel, are much smaller: up to 3 cm in height and 2 cm in width. The color of the group is greenish-olive.
Collection rules
Common ramaria is collected in coniferous forests located far from industrial enterprises and highways. Young, undamaged specimens are suitable for food. Collect the fruiting body.
Use
Before cooking, it is necessary to pre-process. You need to know that a spruce bagel is suitable for cooking on the day of collection. For the future, this type of mushroom is not harvested. Consume boiled or fried.
Conclusion
Common ramaria belongs to conditionally edible mushrooms, always requires careful pre-soaking or boiling before the main cooking. The taste qualities of mushrooms are rather low. They are consumed fried and boiled, do not make preparations for further storage.
