Page 266 - The Forager’s Guide to Wild Foods

CLUB AND CORAL MUSHROOMS

This group resembles coral with their upright branching forms or a coral-like upright club. Their upright
orientation separates this group from the toothed mushrooms, which have spines that hang downward
like icicles.

Club Coral, Clavariadelphus

truncatus (GOMPHACEAE)

Amadej Trnkoczy, CC-BY-SA-3.0

Johann Harnisch, CC-BY-SA-3.0

CLUB CORAL is a common, club-shaped mushroom EDIBLE PARTS: fruiting body
that is widely distributed across North America. KEY MEDICINAL USES: This species is being studied
Fruiting in summer and fall, it grows in scattered to for its antitumor and antimicrobial activities.
dense groups under conifers, especially where there
HOW TO EAT: Coral Club’s taste can vary quite a lot.
is an abundance of decomposing needles. This fun-
These mushrooms can be mild and unremarkable, or
gus’s flattened, yellowish top sets it apart from relat-
bittersweet and woodsy. Occasionally they will be de-
ed club corals, which are edible but bland and sinewy.
lectably honey-like. To best appreciate the flavor of
FRUITING BODY: The fruiting body grows upright sweet coral clubs, simply sauté them in butter.
from 2.4-6 inches (6-15cm) tall and 0.8-3.5 inches (2-
CLAVARIADELPHUS ASPARAGUS BAKE: Ingredi-
9cm) across near the top. Its broad apex is flattened
ents: 1 lb. (500g) asparagus (trimmed, sliced into
to depressed, often with a bright yellow or orange col- small pieces), 3 onions (chopped), 10 Clavariadel-
oration. The rest of the mushroom is pinkish-brown
phus truncatus (sliced diagonally), ½ cup melted but-
to yellow-brown. Wrinkles are frequently visible near
ter, ½ cup parmesan cheese, 1 cup breadcrumbs, 1
the top. Towards the base the mushroom tapers and
cup sliced almonds. Combine asparagus, onions, and
smoothes, becoming covered with a coat of white
mushrooms in a bowl. Toss with ¼ cup melted but-
hairs. The thin, pithy flesh is hollow towards the top,
ter and parmesan cheese. Cook for 1 hr. in a casserole
with a white to ochre hue.
dish at 350°F (175°C). Fry breadcrumbs in ¼ cup but-
SPORES: 9-13 x 5-7.5 µm, elliptical, smooth; Spore ter until golden and mix with almonds. Sprinkle the
print: pale ochre topping onto the finished casserole.
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