Reindeer horns: how to cook, recipes with photos

Deer horn mushrooms need to be cooked correctly. The main condition is the use of young specimens. The product can be salted, fried, dried. The taste of horns 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 deer horn mushrooms

Before cooking, it is important to properly collect the hornfelses. “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 tips for mushroom pickers:

1. Old copies should not be taken, they have a bitter taste and a small amount of useful elements.
2. Mushrooms that grow on stumps should not be taken. They only look like Ramaria yellow. In fact, they are poisonous twins.
3. It is not worth picking mushrooms near the road. “Corals” absorb exhaust gases, and this can adversely affect human health.
   Advice! The place for picking mushrooms should be environmentally friendly.
4. The bag is not suitable for collection, the product will turn into a sticky mass. A wicker basket must be used.

Distinguishing Features:

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

Poisonous Twin – Ramaria is beautiful. When pressed, a red tint can be observed. It is difficult for beginner mushroom pickers to find the differences.

Ramaria yellow has a poisonous double – Ramaria is beautiful

Prepare the product for cooking as follows:

1. Thoroughly wash fruiting bodies after harvest.
2. Remove debris between branches.
3. Cut into small pieces.

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

How much to cook deer horn mushrooms

A frequent question is how much to cook “horns”. The required time is 20-25 minutes. It is better to remove the ends of the branches first. This guarantees no bitterness. After cooking, the product is ready for further processing. “Yellow corals” can be stewed, fried, added to soup or salad.

Deer Horn Mushroom Recipes

Corals can be cooked in a variety of ways. In any case, it turns out an exquisite delicacy. Often “horns” grow up to 1 kilogram and are able to feed the whole family.

How to fry reindeer horns

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 deer horn mushrooms:

1. Wash the “corals”, cut off the ends from them. If heavily soiled, the product should be soaked for 10 minutes.
2. 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.
3. Chop the antlers and add to the pan with the onions.
4. Fry for at least a quarter of an hour. It is important to stir the workpieces all the time so that they are fried on all sides.

In a short time, you can cook an appetizing dish. A good addition is mashed potatoes.

How to cook deer antler mushroom gravy

Mushroom gravy can act as an independent dish or served with a side dish. Included components:

• bagels – 400 g;
• bow – 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 gravy is fragrant and appetizing

You need to prepare according to the following scheme:

1. Cut carrots into cubes, onions into half rings.
2. Pour water into a saucepan, boil it, then add salt and carrots.
3. Fry the onion in a pan in vegetable oil (10 minutes).
4. Put chopped yellow corals to the onion. Simmer for 15 minutes.
5. Send the fried mixture to the broth.
6. Dilute flour, sour cream and herbs separately in water. Beat everything and pour into the mushroom broth.
7. Cook the gravy 5 minutes after boiling.

The dish turns out fragrant and appetizing.

How to cook mushroom salad deer horns

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

The composition includes:

• horns – 250 g;
• carrots – 200 g;
• onion – 1 piece;
• cucumber – 2 pieces;
• garlic – 3 tooth;
• 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 monitor their weight

How to prepare mushroom salad deer horns:

1. Boil Ramaria and carrots, chop food. Cooking time for mushrooms is 25 minutes.
2. Put the blanks in a container, add chopped cucumbers, garlic and onions.
3. Enter vinegar and oil. Leave to infuse for 30 minutes.
4. Salt salad, 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 cook according to the following recipe:

1. Wash the mushroom crop and boil it in salted water.
2. Mix flour, salt, sugar and eggs. Beat everything thoroughly and add a few peas of black pepper.
3. Pour mixture into water.
   Important! You should get the consistency of the dough.
4. Dip the corals in the prepared batter and fry in vegetable oil.

The finished product has a golden crust.

Mushroom soup deer horns

The dish is especially tasty.

Cooking components:

• yellow “horn” – 400 g;
• salt and black ground pepper – to taste;
• garlic – 1 clove;
• carrots – 1 piece;
• potatoes – 6 pieces;
• bow – 1 thing;
• butter – 20 g;
• dill or parsley – 1 bunch.

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

You need to prepare according to the following algorithm:

1. Wash the antlers and boil them in water with salt. Time is 25 minutes.
   Important! The broth must be drained, it contains harmful toxins.
2. Peel the vegetables, put them in a saucepan, add water. Bring everything to a boil.
3. Insert the horns into the pot with the vegetables. Cook for 15 minutes.
4. Add spices and chopped herbs.

The soup is delicious and unique. Children can be given treats from the age of 7.

How to cook deer horn mushrooms for the winter

You can cook hornbills 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 the future for the winter

You need to prepare according to the following algorithm:

1. Boil the “horns” in water with the addition of salt.
2. Cut the onion and tomatoes into half rings, grate the carrots on a medium-sized grater.
3. Mix all the blanks in one container, pour vegetable oil and simmer for 60 minutes.
4. Introduce vinegar 5 minutes before the end of the extinguishing process.
5. Arrange the hodgepodge in sterilized jars.
6. Roll up with clean lids.

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

How to pickle deer horns

Yellow “corals” are suitable for the pickling process. You can cook “horns” if you have the following components:

• 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.

Reindeer horns must be boiled before marinating.

Step-by-step algorithm on how to cook:

1. Wash mushroom specimens in cold water, put in a colander. It is necessary that the liquid glass.
2. Put water, vinegar into the pan, then add salt. Bring everything to a boil.
3. Put corals in the marinade.
4. Add spices after boiling. Boil for a quarter of an hour over low heat.
   Important! The product must be stirred periodically to avoid burning.
5. Transfer the finished “horns” to a sterilized jar.
6. Seal with lid.

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

How to salt deer horns

Salted “corals” is an unusual dish, it can be called a delicacy.

For preparation it will be required:

• “cornea” – 5000 g;
• salt – 1 cup.

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

Step by step instructions on how to cook:

1. Thoroughly wash and clean the product from dirt.
   Important! Overripe “horns” should not be taken, they can be bitter.
2. Cut into large pieces.
3. Scald the salting container with boiling water.
4. Put the first layer of Ramaria on the bottom of the pan (thickness – 8 cm).
5. Sprinkle with salt.
6. Repeat the procedure (lay out the cuts and sprinkle them with salt). Proportions must be observed (1000 g of salt is taken per 50 g of corals).
7. Put a piece of clean gauze on top, put a wooden board on it.
8. Press down with oppression.

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

How to freeze deer horn mushrooms

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

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

1. Clear the mushroom crop of debris.
2. Rinse with cold water.
   Important! The product does not need to be soaked.
3. Dry on a towel.
4. Boil in salted water for 25 minutes.
5. Drain the water.
6. Wait for complete cooling.
7. Arrange the yellow “corals” in packages.
8. Put the blanks in the freezer.

It is better to defrost mushrooms in a natural way

Before cooking, “horns” should be taken out of the refrigerator in advance. It is best if the mushrooms are thawed naturally.

How to dry deer horn mushrooms

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

For drying, it is better to use young mushrooms.

Drying process algorithm:

1. Divide into branches (the leg should remain).
2. Pass the thread through the leg.
3. Hang the product in a room that is well ventilated. The place should be dark and dry.

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

Calorie deer horn mushrooms

Hornets are considered a low-calorie product, they help to lose 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

Cooking deer horn mushrooms is easy, the main thing is to follow the step-by-step algorithm of actions. You can only collect young specimens. The old ones have an unpleasant aftertaste of bitterness. There are many doubles, so novice mushroom pickers should not collect on their own. Young mushrooms are milky or yellow in color. The composition of the product includes amino acids and lipids. It is believed that they help with disorders in the gastrointestinal tract, have the ability to reduce various neoplasms.