Emma Wilson
Coral mushrooms are a unique variety of mushrooms that grow on dead logs of deciduous trees and are often found in wooded areas, particularly near dead or decaying trees. They are naturally brittle and dense, with lots of stems and crevices, making them difficult to clean and prepare. However, with the right techniques, they can be a delicious and nutritious addition to any dish. Before cooking, it is important to clean them thoroughly to remove any dirt or debris. This can be done by boiling them, which makes the mushrooms more malleable and helps remove dirt and debris. They can then be soaked, rinsed, trimmed, and cooked using methods such as sautéing, roasting, or frying.
| Characteristics | Values |
|---|---|
| Season | Between May and June |
| Location | Along the forest ground or at the bases of trees, especially spruce and deciduous trees, between 7,000 to 9,000 feet in elevation |
| Foraging tools | Long-pronged picking tools, serrated knife |
| Preparation tools | Soft brush, paper towel, sharp knife, bucket, toothbrush, Excalibur dehydrator |
| Cleaning | Boil, soak in water, rinse, dry |
| Trimming | Cut off the very bottom of the stem if it is tough or woody |
| Cooking methods | Frying, sautéing, roasting, stir-frying, boiling, rehydrating, blanching |
| Preservation | Dehydrating, freezing |
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What You'll Learn
Cleaning coral mushrooms
Coral mushrooms are typically foraged rather than bought in a grocery store. As such, they require a thorough cleaning before they can be cooked.
Firstly, inspect the mushrooms closely for signs of insects. Coral mushrooms can become infested very quickly, so it's important to act fast. When you're ready to clean them, start by pulling them apart into smaller pieces so you can work on them with a soft-bristled toothbrush, using tapping motions to remove pine needles and debris.
You can also use a damp paper towel, a soft mushroom brush, or a clean kitchen towel to wipe each mushroom and remove any dirt. If you're short on time, you can lightly rinse the mushrooms with cool water and pat them dry with paper towels. However, avoid soaking the mushrooms, as they absorb water and won't brown nicely when cooked.
If the mushrooms are very dirty, you may need to soak them in lightly salted water to remove any remaining insects and dirt. Keep changing the water until the dirt and debris are removed. Rinse the mushrooms, pat them dry, and use them in your recipes.
After cleaning, you can dehydrate, freeze, or cook the coral mushrooms.
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Trimming and slicing
Firstly, it is important to clean the mushrooms thoroughly to remove any dirt or debris. Use a soft brush or a paper towel to gently wipe the mushrooms, being careful not to damage their delicate structure. If they are particularly dirty, a quick rinse under cold running water can be helpful, followed by patting them dry with a paper towel.
Once they are clean, you can start trimming the stems. Use a sharp knife to carefully cut off the very bottom of the stem, ensuring you don't remove too much of the mushroom. The stems tend to be tough or woody, so trimming them will improve the texture and make the mushrooms easier to work with.
After trimming, you can further slice the mushrooms into smaller pieces or desired shapes and sizes, depending on your intended use. For frying or stir-frying, it is recommended to slice them into pieces about the size of a chicken egg. This size allows for even cooking and ensures that the mushrooms retain their integrity during the cooking process.
If you are fortunate enough to find the thick bottom part of the mushroom firm and free of bugs, you can slice it into smaller pieces and include it in your dish as well.
Additionally, if you plan to use the coral mushrooms in a soup, you can keep them whole or cut them into larger pieces to showcase their unique shapes. Smaller pieces or slices are also suitable for soups, and cooking them until tender will ensure they have a delicate texture.
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Boiling and blanching
Coral mushrooms are naturally brittle, with lots of stems and crevices, making them dense and hard to work with, especially during cleaning. Boiling is the best way to cleanse coral mushrooms as it makes them more malleable and removes dirt and debris.
Firstly, fill your sink or a large tub with water and add your mushrooms, allowing them to soak for about ten minutes. This softens any dirt and makes it easier to break down large clusters into smaller, more manageable pieces. While they are soaking, boil enough water to cover all your mushrooms fully. When the water is ready, place your mushrooms into the boiling water and leave them for about ten to fifteen minutes, or until they become softer.
Blanching is another method used to prepare coral mushrooms. It is a way to stop the enzymes that cause mushrooms to ripen, allowing you to freeze them for later use. To blanch mushrooms, use the steam from boiling water and an ice bath. Start by cleaning the mushrooms to remove any dirt and debris. Then, fill a large pot with 2 inches of water and bring it to a vigorous rolling boil. Once the water is boiling, add the mushrooms to a steamer basket and place it over the boiling water. Ensure that the basket does not touch the water. With the lid on, steam-blanch for 3 minutes for sliced or button mushrooms and 5 minutes for whole mushrooms. After the steam-blanch, immediately immerse the mushrooms in a very cold or ice water bath. Cool the mushrooms for the same amount of time that you steamed them.
Blanching can also be done by boiling the mushrooms directly in water. Cut off the end part of the stem and the oxidized parts of the mushrooms. Put the mushrooms in a bowl, moving them with your hands to shake off the soil. Leave the mushrooms to soak for a short time and change the water often. Drain the mushrooms in a colander. Put the mushrooms in boiling water and cook them until the water boils again, then drain them.
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Frying and sautéing
To fry coral mushrooms, separate them into pieces about the size of a chicken egg. Lightly dust or dredge the mushrooms with flour, dip them in egg, and then coat them with flour again. Heat a sauté pan to a medium-low temperature with cooking oil. Test the heat of the oil by sprinkling some flour into the pan. When the flour sizzles, turn the heat up to medium-high, add the mushrooms, and fry for 3-4 minutes on each side, or until golden. Adjust the heat as needed to evenly brown the mushrooms. Remove the mushrooms from the pan, sprinkle with salt, and drain on a paper towel to absorb excess oil. Serve immediately with a side of chive aioli.
Coral mushrooms can also be sautéed as a garnish for dishes such as soup, omelettes, pasta, or toast. Sautéing is a gentle cooking method that helps preserve the delicate texture of the mushrooms. To sauté, heat a pan to medium-low and melt some butter. Add the coral mushrooms and cook for a few minutes, stirring occasionally, until they are tender. You can also add other ingredients to the pan, such as shallots and fresh thyme, to enhance the flavour of the dish.
Coral mushrooms have a mild, earthy flavour and a delicate texture, so it is important not to use high heat when cooking, as this can cause them to become rubbery. They are best cooked using gentle methods and pair well with a variety of vegetables and sauces. They can also be dehydrated or frozen for future use, although it is recommended to cook them before freezing to maintain their texture.
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Freezing and dehydrating
Freezing
To freeze coral mushrooms, it is recommended to cook them first to preserve their texture and flavour. Simply blanch them in boiling water for 1-2 minutes, or cook them with garlic, butter, and onion. Once cooled, place them in a container and put them in the freezer. Do not freeze raw coral mushrooms, as they will become slimy and gooey.
Dehydrating
Dehydrating coral mushrooms is easy. First, clean the mushrooms and slice them. Then, arrange the slices on a dehydrator tray, ensuring none of the pieces touch or overlap to allow for the best airflow. Set the dehydrator to 110°F (43.3°C) for 4-8 hours, depending on the thickness of the slices, or until they are crispy dry. You can also use a fruit setting of about 135°F (57.2°C) for 12 hours. Once the mushrooms are dried, allow them to cool completely before transferring them to glass jars. Cover the jars tightly with lids and store them away from direct light or heat.
To use dehydrated coral mushrooms, pour boiling water over them and let them soak for 15-30 minutes before cooking. The texture will be almost identical to that of fresh mushrooms, and the flavour may even be enhanced.
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Frequently asked questions
Use a soft brush or paper towel to gently clean the mushrooms, being careful not to damage their delicate structure. If the mushrooms are particularly dirty, you can rinse them under cold running water for about ten minutes, then pat them dry.
It is best to cook coral mushrooms to enhance their flavour and texture. Avoid using high heat as this can make them rubbery. Stick to gentle cooking methods like sautéing, roasting, or frying.
Yes, you can freeze coral mushrooms, but they may become mushy after thawing. It is recommended to cook them before freezing to help preserve their texture.
