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In nature, there are many varieties of mushrooms that are considered conditionally edible. Even the most keen lovers of quiet hunting know about 20 species. In fact, there are many more of them. One of the representatives of little-known species is the common ramaria.
This mushroom also has other names: Inval's Horn, Spruce Horn. It is found most often in spruce forests. Unsurprisingly, few people know him. Outwardly, ramaria is very different from the usual species that mushroom pickers willingly put in a basket.
Where do common ramarias grow
Despite the little-known, Ramaria vulgaris - a mushroom of the Gomfov family, is quite common. It grows in groups, forming "witch circles". Prefers litters of coniferous forests, grows in the shade. Shows abundant fruiting from early July to late October.
Abundant growth is 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 Russia, southern and northern regions, where there are coniferous forests and plantings. In the dry season, fruiting is moderate.
What ordinary ramarias look like
The spruce horn is significantly different in appearance from other species. The horned mushroom grows in groups, forming rather dense "bouquets". Ramaria vulgaris has a highly branched body with a height of 1.5 to 9 cm.The width of the bushy group is up to 6 cm.
Vertical branches - straight branches, evenly colored from pale ocher to ocher brown. The body of the fungi is covered with spines or warts, very rarely smooth.
Young specimens are rather fragile, with growth the flesh becomes rubbery. Inval's horn does not have a characteristic mushroom aroma. There is a bitter taste in the taste.
Is it possible to eat common ramaria
Inval's horned mushroom is classified as conditionally edible mushroom. In cooking, they are used boiled and fried.
Long soaking with frequent water changes is required before use. You need to soak up to 10 hours. An alternative to this preparation method is boiling, in which the first water is drained.
Mushroom taste
There is no mushroom aroma in ramaria vulgaris. Most mushroom pickers note rather low taste, so they prefer not to collect spruce horn at all.
There is bitterness in the pulp of mushrooms, which can be removed by soaking.
Benefits and harm to the body
Like all types of mushrooms, common ramaria contains protein. In terms of carbohydrate content, it is close to vegetable crops, and in terms of the amount of useful minerals - to fruits.
Spruce horned 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
Horned spruce can be confused with similar types of mushrooms:
- Ramaria yellow - conditionally edible species. Other names: bear's paw, antlers, yellow coral. Has a sweetish taste and a denser texture. Differs in size. Reaches 15-20 cm in height, 10-15 cm in width.
- Feoklavulina fir (fir horned, ocher-green ramaria) is an inedible species. In some sources, you can find information that the fir horned mushroom belongs to conditionally edible mushrooms. However, this variety has a bitter taste that cannot be eliminated, low culinary qualities. It has the smell of damp earth, the flesh quickly turns green at the break. The dimensions of the bundle, 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 harvested in coniferous forests located far from industrial enterprises and highways. Young, undamaged specimens are suitable for food. Collect the fruiting body.
Use
Before preparing food, it is necessary to perform preliminary processing. You need to know that a spruce bagel is suitable for cooking on the day of collection. This type of mushroom is not harvested for the future. Eaten boiled or fried.
Conclusion
Common ramaria refers to conditionally edible mushrooms, always requires careful pre-soaking or boiling before the main culinary processing. The taste of the mushrooms is rather low. They are eaten fried and boiled, they do not make preparations for further storage.
