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Award-winning chef, author and forager Alan Bergo. Food is all around you.

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Coral Mushrooms in Broth with Hominy and Mitsuba

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Crown coral mushrooms (Artomyces pyxidatus) are, ok. People might pick them and be unimpressed when the mushrooms hit a pan, deflate, and cook down to an off-grey nothing. Crown corals will always lose a lot of volume sauteed or browned up like most people are used to cooking mushrooms, it’s just what they do.

I don’t harvest them every time I see them, but if I see a good pearly white cluster, I’ll take them, and if I want to show them off, just like with yellowfoot chanterelles, that also lose volume when cooked, I’ll have them with broth. Simmering delicate mushrooms like crown corals or yellowfeet in broth is good as the mushrooms aren’t caramelizing, so they will keep a certain amount of color and a better texture.

For a good broth, all you really need is a piece of meat attached to some bones, and small game is great for this. Squirrel, rabbit, pigeon, anything small, or even something like a cornish hen or a couple pheasant legs would be good too.

To make the simple broth the example here I added a few garnishes, things that will look good in a clear broth and not make it cloudy. I had some hominy, but a lot of things would be good here, just make sure they won’t cloud up the broth. Pre-cooked garnishes are great in broths: cauliflower florets, peas, small pieces of carrot, you get the idea.

Crown coral mushrooms in broth with mitsuba and squirrel confit

Cooking in broth keeps a little more color and shape when cooking Artomyces pyxidatus

Finally I added some mitsuba (Cryptotaenia canadensis) instead of parsley, but a little parsley or another fresh herb would be fine too, and larger pieces of torn leaves will give more of a flavor pop.

This is meant to be a light entree, or lunch, but if you add some extra vegetables, or ladle it over wild rice, or another cooked grain, it will be more substantial. Since broth with mushrooms and a couple ingredients is so easy to make I’m just going to outline a method, without specific proportions here. 4 cups of broth and garnishes will serve 4-6 people.

Crown coral mushrooms in broth with mitsuba and squirrel confit
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Crown Coral Mushrooms in Broth with Mitsuba

Crown coral mushrooms in meat broth with mitsuba or Japanese parsley. Using 4 cups of broth will feed about 4-6 people.
Course: Soup
Cuisine: American
Keyword: coral mushrooms, mitsuba

Ingredients

  • Tender cooked meat (I used squirrel confit) or leftover braised meat, roughly chopped, to garnish
  • Meat or vegetable stock As needed for cooking
  • Crown coral mushrooms a couple handfuls
  • Mitsuba parsley, or cilantro, finely shredded or coarsely chopped, to garnish
  • Cooked or canned hominy to garnish
  • Kosher salt to taste
  • Cooked wild rice or another grain on the side (optional)
  • Extra virgin olive oil or another finishing oil, for garnishing (optional)
  • Dash of fresh lemon juice to taste

Instructions

  • Clean the coral mushrooms and cut into 1 inch pieces that can fit in a spoon.
  • Heat up some broth, about 1 cup per person, then add the hominy (if you use canned hominy, rinse it).
  • Simmer for 5-10 minutes until the mushrooms are completely cooked and wilted, then double check the seasoning for salt, adjust until it tastes good to you, add a dash of fresh lemon juice and the mitsuba, and serve.

Related

Previous Post: « Ischnoderma Kimchi
Next Post: Mitsuba / Japanese Parsley: Harvesting and Cooking »

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Alan Bergo
Morels: the only wild mushroom I count by the each Morels: the only wild mushroom I count by the each instead of the pound. 

Good day today, although my Twin Cities spots seem a full two weeks behind from the late spring. 2 hours south they were almost all mature. 

76 for me and 152 for the group. Check your spots, and good luck! 

#morels #murkels #mollymoochers #drylandfish #spongemushroom #theprecious
The first time I’ve seen fungal guttation-a natu The first time I’ve seen fungal guttation-a natural secretion of water I typically see with plants. 

I understand it as an indicator that the mushrooms are growing rapidly, and a byproduct of their metabolism speeding up. If you have some clarifications, chime in. 

Most people know it from Hydnellum 
peckii-another polypore. I’ve never seen it on pheasant backs before.

Morels are coming soon too. Mine were 1 inch tall yesterday in the Twin Cities. 

#guttation #mushroomhunting #cerioporussquamosus #pheasantback #naturesbeauty
Rain and heat turned the flood plain forest into a Rain and heat turned the flood plain forest into a grocery store. 

#groceryshopping #sochan #rudbeckialaciniata #foraging
Italian wild food traditions are some of my favori Italian wild food traditions are some of my favorite. 

Case in point: preboggion, a mixture of wild plants, that, depending on the reference, should be made with 5-23 individual plants. 

Here’s a few mixtures I’ve made this spring, along with a reference from the Oxford companion to Italian food. 

The mixture should include some bitter greens (typically assorted asters) but the most important plant is probably borage. 

Making your own version is a good excercise. Here they’re wilted with garlic and oil, but there’s a bunch of traditional recipes the mixture is used in. 

Can you believe this got cut from my book?!

#preboggion #preboggiun #foraging #traditionalfoods
Oh the things I get in the mail. This is my kind Oh the things I get in the mail. 

This is my kind of tip though: a handmade buckskin bag with a note and a handful of bleached snapping turtle claws. 😁😂 

Sent in by Leslie, a reader. 

Smells like woodsmoke and the cat quickly claimed it as her new bed. 

#buckskin #mailsurprise #turtleclaws #thisimylife #cathouse
Bluebell season. Destined for a Ligurian ravioli Bluebell season. 

Destined for a Ligurian ravioli as a replacement for the traditional borage greens. 

#mertensiavirginica #virginiabluebells #spring #foraging
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