4ozcrown tipped coral clusterstrimmed of bark and picked over for debris and insects
Kosher salta pinch
1.5ozor about 3 tablespoons grated high quality parmesansuch as a locally made variety, grana padano, or parm reggiano
2tablespoonsall purpose flour or equivalentgluten free flour, starch, etc
Flavorless cooking oilas 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.