Clean them thoroughly, as the thin branches tend to trap dirt and debris. Soak them in a sink full of cool water. Then dry thoroughly.
Corals tend to get soft and mushy very quickly, so they’re best added to soups and stocks. You can flash fry them in a pan, but avoid long exposure to high heat.
Scramble them with eggs or add to an omelette.
Preserving Coral Mushrooms
Coral Mushrooms do not dry well, however you can pickle them.
Pickling Coral Mushrooms
Makes 6 1/2 pint jars
2 tsp kosher salt
2 lbs Coral mushrooms, the younger and more firm the better
4 cups water
1/2 cup white vinegar
2 cloves of garlic, whacked with the back of a knife
- Break the coral mushrooms into bite-sized chunks and wash them.
- Mix together the rest of the ingredients in a large pot and bring to a boil.
- Divide the coral mushrooms up among your 1/2 pint canning jars and add the hot pickling liquid to full (leaving a 1/2 inch of head room).
- Process in a hot water canner for 10 minutes.