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Coral Tooth Mushrooms

Coral Tooth Mushrooms

£7.50 GBP
£7.50 GBP
Sale Sold out
Tax included.
250g

Coral Tooth Fungus is a part of the Hericium genus, meaning that it is very closely associated with Lion's Mane mushrooms. They are quite brittle when handled, but are described as having a tender and delicate texture, whilst offering a mild and earthy taste. These are popular in the professional culinary world. This mushroom can be used to help promote a healthy lifestyle.

Here Is the recipe for the Crispy Fried Coral Mushrooms as shown in the picture with chive aioli. 

Ingredients

  • 1/2 lb Coral Mushrooms
  • Chive Aioli (recipe follows)
  • Kosher salt and fresh ground pepper
  • 1/2 cup flavourless oil for frying (like grape seed or canola)

Method

  • Separate the coral mushrooms into pieces about the size of an egg.
  • Clean the coral mushrooms with a brush and if needed dip and swish in water.
  • Dust your coral mushrooms lightly in flour, dip in the egg, then in the flour again.
  • Heat a saute pan on medium low with cooking oil. Test the heat of the oil by sprinkling some flour in it, when it sizzles, turn the heat to medium-high, then add the coral mushrooms and fry 3-4 minutes on each side, or until golden. Adjust the heat as necessary here to brown the mushrooms.
  • Remove the corals from the pan sprinkle with kosher salt, and allow to drain on a paper towel for a few seconds to remove excess oil. Serve immediately with the chive aioli on the side.

Ingredients 

  • A handful of fresh chives, about ¼ oz
  • ⅛ cup flavorless oil
  • 1 cup prepared mayonnaise
Method 
  1. Blanch the chives in boiling salted water for 2 seconds, then remove and chill in an ice bath. Remove the chives from the ice water and wring dry. Mince the chives finely.
  2. Puree the chives in a blender or small food processor until they are well pureed, be careful not to puree them too long in the food processor or blender though, since this will heat them and turn their color brown and ugly, as well as making it bitter.
  3. Pour the pureed chives and oil into a small container like a bowl or custard dish and refrigerate overnight.
  4. The next day, pour the pureed chives and oil into a fine small strainer, allow the oil to drip though without pressing on it for a few hours. This will yield a tablespoon or two of deep green, strongly flavored oil.
  5. Stir the chive oil into the mayonnaise, then season to taste with salt. The aioli can be refrigerated and held for days at this point.
  6. Before serving, lightly stir in 2 teaspoons of champagne vinegar, which will give it acid. Don't put the vinegar in days before you use the aioli though, since the vinegar will turn the color brown and destroy the chlorophyll.

 

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