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    Home » Wild Mushroom Recipes

    Crown-Tipped Coral Mushroom Croutons

    Published: Jun 22, 2019 Modified: Feb 2, 2023 by Alan Bergo This post may contain affiliate links 4 Comments

    Jump to Recipe Print Recipe

    Crispy, cheesy mushroom snacks made from clusters of crown-tipped coral mushrooms (Artomyces pyxidatus) are one of the best things you can make with this mushroom besides soup.

    Crown Tipped Coral Mushroom or Artomyces pyxidatus Croutons or Cheese Crackers

    I took a few hours this week specifically to hunt some chicken of the woods, and I got skunked, hard. June can be kind of a dead zone in the Midwest for mushrooms until the chanterelles start, you'll see a few early chickens, but nothing like the amounts that start in the mid to late summer.

    If any of you Midwesterners have been outside lately though, you know there's one thing that's out, and they're legion: the ol'crown-tipped coral (Artomyces pyxidatus) seeming to pop up on every downed log from Duluth to Iowa City. So, frustrated at the thought of my hunt being a bust, I picked some.

    Crown Coral Mushrooms or Artomyces pyxidatus
    Crown Tipped Corals / Artomyces pyxidatus are an often overlooked edible.

    Giving Crown-Tipped Corals Soms Love

    It's not that I don't like crown corals, I don't mind them, I just like chicken of the woods more. Chicken of the woods isn't as common, and, humans want what they can't have.

    Chicken-less, but rich with a fat bag of corals, I cleaned a few, and wilted them in a pan, just to remind myself of how they cook up. I was reminded how much they wilt down quickly: after a minute or two, the fist-sized clumps I put in a pan were nearly flat.

    I dwelled on their flat form for a bit, there was something I'd been missing. Instead of their loss of volume being a downside to cooking them in a pan, what if it could be a good thing, a way to get a different textural effect from a mushroom? Maybe they *wanted* to be flat as a pancake.

    I tossed some clusters in flour, then baked them drizzled with lard on a sheet tray, low and slow, until the water had evaporated and the flour had crisped them. Some of the corals that overlapped had stuck together. They emerged from the oven a sort of alien natural form, like an edible fossil.

    Baked Crown Coral Mushroom Croutons
    Simple floured and baked "croutons" have a funky fossil shape.

    They're a one of a kind garnish. The lacy, wavy texture, and how they stuck together reminded me of another thing too, the way florentine cookies develop a lacy pattern from having a fat-heavy dough that separates in the oven as they cook, or the pattern that comes from baking good parmesan cheese into tuiles for garnishing salads.

    Foraged Green Salad with Crown Coral Mushroom Croutons
    Croutons with a salad of ground elder, lambsquarters, chickweed, locust and deadnettle flowers.

    I tossed a little grated parmesan in with another batch, formed them into little mounds and baked away. After they cooled, they were firm as a cracker, firm enough to use as a vehicle for all the dips, spreads, cheese or, even better: broken up in chunks and tossed in a salad as super cool mushroom croutons. Mycophagy is fun.

    Baking Crown Tipped Coral Mushroom-Parmesan Crackers
    Baking Crown Tipped Coral Mushroom-Parmesan Crackers

    If you have crown tipped corals in your area, here's a couple recipes you can try. The croutons are more of a crunchy mushroom garnish, while the crackers could be used broken up as a garnish, a vehicle for canapes, or, anywhere you'd use a cracker. The best part is they're a snap to make, and will stay crisp at room temperature for a while until you need them. Cooking them, is almost easier than finding them.

    Crown Coral Mushroom and Parmesan Crackers
    Crown tipped coral mushroom croutons or cheese crackers
    Print Recipe
    5 from 4 votes

    Crown-Tipped Coral Mushroom Croutons

    Crispy baked coral-tipped coral mushroom and parmesan crackers
    Prep Time5 mins
    Cook Time45 mins
    Total Time50 mins
    Course: Snack
    Cuisine: American
    Keyword: Crown coral mushrooms
    Servings: 2 People
    Calories: 123kcal

    Equipment

    • 1 baking sheet
    • 1 mixing bowl

    Ingredients

    • 4 oz crown tipped coral clusters trimmed of bark and picked over for debris and insects
    • Kosher salt a pinch
    • 1.5 oz or about 3 tablespoons grated high quality parmesan such as a locally made variety, grana padano, or parm reggiano
    • 2 tablespoons all purpose flour or equivalent gluten free flour, starch, etc
    • Flavorless cooking oil as needed (a spray bottle is perfect)

    Instructions

    • Preheat the oven to 325. Toss the coral mushrooms, parmesan, pinch of salt and flour together in a mixing bowl, then make small mounds roughly the size of a ¼ cup on a baking sheet.
    • Discard any remaining flour at the bottom of the bowl. Flatten out the mounds lightly, then spray or drizzle lightly with oil and bake for 30-45 minutes, or until the mushrooms have wilted and the cheese and flour are very crisp.
    • Flip the cakes occasionally about half way through, pressing down on any raised parts to ensure even crispness. The cheese should be golden, and the crackers evenly crisp, but not burnt.
    • Remove the crackers to a cooling rack or towel to weep any excess oil, then store in a container with a tight-fitting lid at room temperature for up to two days, or refrigerate and toast slightly to re-crisp, and then cool, before eating.

    Crown-tipped coral croutons

    • For croutons without cheese, take clusters of coral mushrooms, toss them with flour, oil them lightly and bake per above until crisp.

    Notes

    Serving / Reheating 

    If the croutons are day-old and not as crisp, they can be gently reheated in a 300 F oven for a few minutes to bring them back to life. 

    Making it gluten free 

    These are bound with flour, but you can use gluten free flour here. 
     

    Nutrition

    Calories: 123kcal | Carbohydrates: 8g | Protein: 10g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Cholesterol: 14mg | Sodium: 344mg | Potassium: 208mg | Fiber: 1g | Sugar: 1g | Vitamin A: 166IU | Vitamin C: 1mg | Calcium: 255mg | Iron: 1mg
    « Chicken of the Woods Piccata
    Verdolagas Guisadas (Braised Purslane) »

    Reader Interactions

    Comments

    1. Sam Schaperow

      June 22, 2019 at 6:56 pm

      Innovative.

      Reply
    2. Jules

      September 17, 2020 at 12:37 am

      5 stars
      It's so nice to actually find useful recipes for these! I find them and don't really know what to do with them.

      Reply
    3. Joel & Melissa Engels- Lewis

      August 17, 2022 at 11:01 pm

      5 stars
      The whole family loved the crackers. Thanks for the recipe.

      Reply
      • Alan Bergo

        August 19, 2022 at 11:21 am

        Glad they worked for you.

        Reply

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    Chef Alan Bergo

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