Antler mushrooms not only look unusual, but also have an incredibly rich taste. And if they are fried and served, for example, with mashed potatoes, then they will deserve the highest score!
Mushrooms with the unusual name "deer horns" are also known as coral mushrooms or hornfels. They are harvested in summer or early autumn. You can find specimens of a variety of shades - from almost white, light beige to deep yellow or even bright orange. The darker and brighter the mushroom, the older it is, so when choosing or collecting antlers, give preference to lighter clusters. Fried deer horns are very tender, aromatic and incredibly tasty.
Read also how to fry frozen mushrooms.
- Caloric content per 100 g - 34 kcal.
- Servings - for 4 people
- Cooking time - 20 minutes
Ingredients:
- Deer horns - 1 kg
- Onions - 1 pc.
- Salt, black ground pepper - to taste
- Vegetable oil for frying
How to roast reindeer horns - step by step mushroom preparation
Prepare the mushrooms. Go through them, removing the debris, rinse the horns under running water and cut off the dirty ends from the legs, if necessary. If the mushrooms are very dirty, soak them in water for 15 minutes and then drain well.
Peel the onion and cut into slices or half rings. Start frying the onions in a little vegetable oil. It is better to take refined so that its smell does not clog the aroma of mushrooms.
Once the onions are browned, add the chopped coral mushrooms to the skillet.
Fry the deer horns for 15–20 minutes, stir from time to time so that they are fried evenly.
And now a simple, but unusually tasty dish - fried deer horns - is ready! It remains to boil the potatoes and serve them on the table with whole mushrooms or make mashed potatoes from them.
Don't be afraid to experiment and you will be rewarded! At first glance, a rather inconspicuous product can turn into a very appetizing dish, an example of this statement is fried deer horns. Bon Appetit!
