Cauliflower mushroom

Sparassis crispa · Fungus

40 pairings

The cauliflower mushroom is a large, cream-coloured wild fungus of the genus Sparassis that grows as a dense, ruffled rosette of flattened, wavy lobes — looking less like a typical mushroom than a giant egg-noodle sponge or a head of cauliflower. Found at the base of conifers in autumn, it is mild, faintly sweet and nutty, with a pleasantly crunchy, noodle-like bite that holds up well in cooking.

Picking a good onedrag

Cream, firm, lobes springyBrown, sodden, lobes collapsed

Market freshDunk the sections and swish - unlike most mushrooms it soaks up little water, so washing is safe. Cook it right through; if it is new to you, eat a small portion first.Everyday best

The lobesEdges yellowing, the mass still cream and crisp

The whole rosetteFirm with a little give, still holds its ruffle

The cut baseCream, the cut face a shade darker

Smell in the foldsMild, plainly mushroomy

What to look for, from cream, firm, lobes springy to brown, sodden, lobes collapsed.

Preparing