White coral sponge

White Coral Sponge

Clavulina Cristata

Coral mushrooms are small to medium in size, averaging 2-8 inches in diameter and 5-12 inches in length, and have very short pedicels with several thin, upward growing twigs. The color of the fruiting body varies from pale cream to tan, and as it matures it becomes more yellowish and takes on a slight pinkish hue. Each tubular branch has a smooth appearance and is topped with a small depression, surrounded by 3-6 points, giving it a crown-like appearance. The branched stems have a firm texture, despite the entire mushroom being relatively fragile. Crown-Tipped Coral mushrooms have an earthy aroma, are soft and delicate, and offer a mild, woody flavor with a slightly peppery aftertaste.

PREPARATION

Coral mushrooms can be eaten raw but are usually cooked as they can cause stomach upset in some consumers. The mushrooms should be washed thoroughly, as dirt can settle between the branches and between the small dots at the end of each stem. To wash them, they must be pulled into pieces and shaken in a bowl of water. Coral mushrooms are delicate and soften quickly and wilt quickly when heated. Therefore, they are usually used as a garnish in soups, stews and stir-fries. They can also be lightly breaded and fried to serve as an appetizer, sautéed and served alongside fish or seafood as an under-the-sea themed play on coral, or pickled and preserved for later use. Coral mushrooms go well with lettuce, bokchoy, peas, green beans, cherry tomatoes, vinaigrette, miso soup, tofu, soy sauce, mirin, seafood such as white fish, shrimp and crab, and meats such as poultry, beef and pork. They will keep for a few days if stored in a paper bag in the refrigerator and up to six weeks if canned.

Coral mushrooms contain protein, potassium, and traces of copper, magnesium and calcium. They also contain essential amino acids and antioxidant and antibacterial properties.

Other Names

White coral reef (Dutch)Calvaire crested (French)Clavulina cristata (Latin)