Brass funnel (Craterellus Cornucopioides) is a dining fungus from the family of the colored family, naturally found in Europe, North America and in Asia. It is mainly found in Poland in deciduous and mixed forestsespecially under beech and oaks, from which he creates a micory. Obrunches usually appear from August to November, but in warmer and moist years they can develop as early as July. Due to its characteristic appearance, this fungus is commonly called “wroni ears”, “fireplaces” or “uppers”, which reflects his empty, trumpet form in the middle.
The mushroom has such a characteristic appearance that The risk of confusing it with a poisonous species is negligible. His fruiting bodies resembles an empty trumpet with a dark gray, almost black color. It usually grows up to 5-15 centimeters high, and the upper part reaches a width of 3-8 centimeters. Lejków usually appear in larger clusters, which allows you to collect many specimens in one place, but their dark colors make them difficult to see, Especially in the poor light of the morning or evening.
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This species develops best in shaded and wet places, which is why it is most common in old beech and Dąbrowa, where the layer creates natural protection against soil drying. In Poland, it occurs the most in the southern and central regions of the country, especially in areas with limestone. Its presence is considered an indicator of a well -preserved ecosystem because it requires stable habitat conditions and varied tree flora.
The funnel is used Most often in dried formbecause then its aroma becomes the most expressive. Before drying, the mushrooms should be thoroughly cleaned of the ground and mulch residues, preferably cutting them along to remove particles accumulating inside the empty stems. Then they are dried for 6-10 hours until they become fragile. The finished product should be stored in a tight moisture absorber or grind immediately to powder. Such mushroom flour works great as a natural spice – just add 1-2 teaspoons by half a liter of sauce or soup, to get a deeper taste without the risk of bitterness.
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Powder and dried mushrooms will also work in scrambled eggs, omelets, risotto or pasta sauces. They can be an addition to stuffing for dumplings or croquettes – They combine best with onions, garlic, thyme and pepper. In the meat version, it gives depth to poultry or venison marinades, and in vegetable cuisine fits baked root vegetables.
You can prepare aromatic sauces from fresh fruiting bodies: just fry them in butter or oil briefly, and then combine with wine, parsley and cream. He is also preparing from Lejkowiec Additions for longer storagesuch as mushroom butter for freezing or flavored salt. Although it appears quite rarely in retail, in a home pantry it is a unique product that diversifies Daily cooking.
