Coral Tooth mushrooms harvested in Amherst.
A Wild-Looking Delicacy with surprising versatility.
Coral Tooth mushrooms might look like they belong in an underwater reef, but they’re a gourmet treat right from the forest (or your local grower). With their fluffy, cascading spines and mild, slightly sweet flavor, they’re a beautiful and tasty addition to any meal.
When cooked, they develop a tender texture and subtle seafood-like flavor — think crab or lobster — making them perfect in pasta, risotto, or lightly pan-fried on their own.
Why Coral Tooth is a Chef’s Secret
Coral Tooth mushrooms absorb sauces and seasonings exceptionally well, making them versatile in the kitchen. Their delicate structure holds up to sautéing, roasting, or air-frying. Check out this recipe for crispy fried coral tooth with garlic aioli.
They’re also known for their potential brain-boosting properties thanks to compounds similar to those found in Lion’s Mane mushrooms — making them as functional as they are flavorful.
Fun Fact
Coral Tooth is a cousin of Lion’s Mane and part of the Hericium family. It’s often wild-foraged and prized for both its medicinal potential and eye-catching appearance.
Coral Tooth FAQs
Do I need to trim the ends?
Yes — trim the base where it was harvested. It can be a little tough or woody.
How do I cook Coral Tooth?
Dry sauté first to release moisture, then add oil or butter and season to taste. Avoid overcooking — keep the texture light.
Can I freeze them?
Fresh is best, but you can sauté and then freeze them for later use.