Coral Mushrooms:

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  Corals grow directly on dead wood, especially aspen, oak, poplar and willow trees. As with other fungi, the fruiting body of a coral mushroom is just the “tip of the iceberg,” with most of the fungus nearly invisible underground. Fungi colonize plant roots to create a mutually beneficial root-and-mycelial network within the surrounding soils. They form a mat of mycorrhizae in the soil of the forest floor and serve as a conduit for nutrient exchange between trees and the fungi. The plant supplies sugars to the fungus, which in turn supplies water and mineral nutrients to the plants. “Myco” literally means “fungus,” and “rhiza” refers to “root,” referring to this symbiotic relationship between plants and fungus. 

Season

Spring through fall.

Identification

The body of the crown-tipped coral looks remarkably like the coral found in the ocean. Many branches angle out and upwards from a central point. It does not have a large central base; many other coral species have a swollen fleshy base structure. The crown coral has a very thin, or almost absent, central connection point. The base is also whitish or pinkish and slightly fuzzy. Never eat a Coral type mushroom you are not 100% sure of. Do not taste and spit or place in  your mouth.

INGREDIENTS:

• 6 cups (1.5 l) flavourful chicken stock, homemade or from good quality concentrate
• 1-inch (2.5cm) piece of ginger, peeled
• 1 tablespoon fish sauce
• 1 tablespoon tamari soy sauce
• ¼ teaspoon sriracha hot pepper sauce
• 1 teaspoon butter
• 4 large eggs
• ¼ teaspoon salt
• ¼ teaspoon nutmeg
• 1 cup (or a large handful) of coral mushrooms, trimmed and washed, or substitute other wild mushrooms or thinly sliced button mushrooms, or use drained coral mushrooms you've preserved as per the recipe below
• 1 bunch green onions/scallions, cut into 1-inch (2.5cm) pieces (6 to 8 onions)
• ¾ cup (180ml) cooked black rice* see Notes above (or leftover brown rice)
• 2 teaspoons roasted sesame oil

Pour the chicken stock into a large saucepan.

Thinly slice the peeled ginger, stack the slices, and cut them into finely julienned slivers. 

Add the ginger slivers, fish sauce, tamari, and sriracha to the chicken stock and bring it to a boil. Reduce the heat, cover the saucepan, and simmer the stock for 10 minutes.

While the stock is simmering, melt the butter in a 9-inch non-stick skillet over medium-low heat. 

Beat the eggs with the salt and nutmeg and pour it into the pan.

Let the eggs cook without stirring them, until the bottom is set but not browned. 

Carefully flip the egg pancake to cook the other side (but don't let it brown) or, if your pan is oven-safe, you can cook the top by setting the pan in the oven under a preheated broiler for a minute or two - just until the top is set. Tip the egg pancake out onto a cutting board and cut it into ½-inch (1cm) squares. Set them aside.

To the simmering stock, add the coral mushrooms and green onions. Bring the soup to a boil, then reduce the heat and simmer it for 1 minute. Stir in the egg cubes, cooked black rice, and sesame oil. Remove the soup from the heat and serve immediately.

Serves 4 (or 6 as a light first course).

Recipy and photographs courtesy of Kitchen Frau, thank  you.