Mushroom ram

The ram mushroom or krifola curly belongs to the genus Grivola and the Fomitopsis family. As a rule, the ram mushroom grows in forests with broad-leaved tree species. Usually, the ram mushroom is common in oak or maple forests. Less commonly, the ram mushroom is found in forests where chestnuts or beech grow. The mushroom season for this species begins from August to September, inclusive.

The ram mushroom grows at the base of trees. Often the diameter of the fruit body of the mushroom reaches 80 centimeters. Moreover, the weight of the ram mushroom can reach 10 kilograms. The ram mushroom stands out for its uncharacteristic structure and appearance for most types of mushrooms. In fact, the fruit body of the ram mushroom consists of many separate caps, which reach a diameter of 4 centimeters.

Caps, as it were, merge into one base, thereby forming the fruiting body of a ram mushroom. Ram mushroom refers to edible species. It is worth emphasizing the fact that it is best to eat young mushrooms. If the fruit hat of the ram mushroom has darkened, then it is better not to use mushrooms for culinary purposes.

However, the light color of the hat of the ram mushroom indicates the suitability for consumption. It is also noteworthy that in our latitudes, ram mushroom is most often found on sale already in a ready-made arid form. Remarkably, the ram mushroom has been listed in the International Book as an endangered species. However, until now, mushrooms are simply wildly popular in Asian countries, namely Korea.

Culinary pros place the ram mushroom in the fourth category of edible mushrooms. This means that the ram mushroom can be eaten in the pre-heat treated form. Typically, the ram mushroom is roasted or boiled. Mushrooms of this type are great for making soups, as well as sauces or broths.

In addition, fillings for dumplings or homemade pastries are made from mushrooms. It is worth noting that the mushroom drum is used as a seasoning. For this purpose the ram mushroom is dried and then ground to a powdered state. Such mushroom powder is added to both the first and main courses as an aromatic seasoning.

The ram mushroom has a rather specific taste that not everyone can like. It is noteworthy that in the taste of the ram mushroom there are nut notes. In Asia, sheep mushroom is pickled, but such a dish can be classified as "amateur. " But fried mushrooms served to the table with sour cream sauce are few, who will be able to leave indifferent.