Prices are per block.
48 in stock
Difficulty rating 2/5 (easy)
Coral Tooth Mushrooms are one of the relatively easy to grow, they require little care and only misting the blocks a couple of times per day to see great results. Instructions can be downloaded using the link below.
Mushroom grow blocks are directly pulled from our crop lines, these are the same blocks we use to produce the mushrooms and results in our pictures. Our farm blocks are much larger than typical grow at home kits, averaging 4.6-5kg per block resulting in much larger flushes and the potential for huge harvests.
Mushroom grow blocks will have 2-5 flushes (harvests) depending on outside factors such as grow conditions etc
This variety of Coral Tooth Mushroom was cloned and cultivated from a wild mushroom at Triplet Falls in the Otway National Park in Victoria.
Coral Tooth mushrooms are small to large in size, averaging 5-25 centimeters in diameter and 5-25 centimeters in length, and have very short stems with multiple thin branches growing upwards. The fruiting body ranges in color from pale cream to tan, and as it matures, it will turn more yellow and develop a slight pink hue. Each tubular branch has a smooth appearance and is topped with a small depression surrounded by 3-6 points, giving it a distinct crown-like appearance. The branched stalks have a firm texture, despite the whole mushroom being relatively fragile. Coral Tooth mushrooms have an earthy aroma, are tender and delicate, and offer a mild, woodsy flavor with a slight peppery aftertaste.
Coral Tooth mushrooms can be consumed raw but are most often cooked as they can cause an upset stomach in some consumers. Coral Tooth mushrooms are delicate and will soften and wilt quickly when heated, so they are often used as a finishing garnish in soups, stews, and stir-fries. They can also be lightly battered and fried to serve as an appetizer, sautéed and served alongside fish or seafood as a play on coral in an under the sea theme, or pickled and preserved for later use. Coral Tooth Mushrooms pair well with lettuce, bok choy, snap peas, green beans, cherry tomatoes, vinaigrette, miso soup, tofu, soy sauce, mirin, seafood such as white fish, prawns, shrimp, and crab, and meats such as poultry, beef, and pork. They will keep for up to six weeks when pickled.