Lamb's head - mushroom is rare, but tasty

Lamb's head is a mushroom, otherwise called a sheep, or curly krifol. It belongs to the genus Grivol and belongs to the family Fomitopsis. It grows usually in forests with broad-leaved species of trees. As a rule, a sheep's head (mushroom) is found in maple or oak forests. Less often it is possible to find it in forests where chestnuts or beech grow. The season for the mutton head begins in August and lasts until the very end of September.

Where does this mushroom grow?

This species grows near the base of the trees. Often the diameter of the fruit mushroom body reaches up to eighty centimeters. And the lamb's head (mushroom) can weigh up to 10 kilograms. It also differs unusual for most species of mushrooms with appearance and structure. Its fruiting body consists of a large number of individual hats, which have a diameter of up to four centimeters.

The hats seem to be connected in one base and thus form the fruit body of the "ram's head". Mushroom-ram is edible. It should be specially noted that it is most desirable to eat young mushrooms. In cases where the fruit hat has darkening, it is better not to collect them and not to use for culinary purposes.

Conversely, a light tint of the "head of the head" hat means its suitability as a food product. It should also be noted that in the middle strip it is most often on sale in ready-to-eat dried form. What is worthy of attention, the lamb's head (mushroom) is listed in the International Book as a vanishing species. Despite this, to date, these fungi are very popular and very popular in Asian countries, especially in Korea.

Mushroom lamb's head: how to cook?

Specialists in the field of cooking include mushroom-ram to edible fungi of the fourth category. This means that it is suitable for eating only after heat treatment. More often these mushrooms are boiled or fried. In addition, they are ideal for making various sauces, as well as soups and broths from a wide variety of ingredients.

In addition, it produces fillings for dumplings, as well as other flour products. It is also worth noting that mushroom-ram is used as a seasoning. To do this, the "lamb's head" is dried, after which it is ground to a fine powder state. The spice obtained has a specific flavor and can be added in both the first and second courses.

How is it different?

"Lamb's head" is distinguished by its specific taste, which has nut notes, which not everyone will appreciate. In Asia, mushroom-sheep is served in marinated form, however this dish is obtained "for an amateur". In turn, fried mushrooms, filled with sour cream sauce, like most of the treated. In specialized stores you can find this sort of mushrooms, cooked in Korean, like carrots. And no matter what dishes you want to try to cook, you will need to boil it in salted water for about 20 minutes, this time is enough to prepare the mushroom "lamb's head". Recipes with it you can use any where you need mushrooms, but it's important not to break his taste with other ingredients, but emphasize it.