Nordic mushrooms – get to know the species
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Cauliflower fungus

Cauliflower fungus

Sparassis crispa
Edible
★★★★☆
Taste rating: 4 out of 5

How to identify it

Cap
Large, cream-white to yellow-white fruit body resembling a cauliflower head, with many branched, ribbon-like branches.
Underside
The many branches form the fertile part; the surface is folded and irregular rather than bearing gills or tubes.
Stem
No distinct ordinary stem. The whole fruit body arises from a common base at the wood.
Smell
Mild and pleasant mushroom smell.

Occurrence and habitat

Grows at the base of older pines, often on stumps or near roots. Fruit bodies mainly appear in late summer and autumn.

Preparation

Clean very carefully between the branches. Fry or boil until thoroughly cooked. Younger specimens have the best texture.

Recipe suggestions

Pan-fried cauliflower fungus with garlic, parsley and a little lemon.

Images – study the mushroom from several angles

Click an image to display it as the main image.

⚠ Important safety information

Clean carefully because needles, soil and small creatures easily become trapped between the branches. Eat only safely identified specimens.

Facts and sources

Sources
Svampguiden; SLU Artdatabanken/Artfakta
Checked batch 09 – fact text compiled against