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
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⚠ Important safety information
Clean carefully because needles, soil and small creatures easily become trapped between the branches. Eat only safely identified specimens.
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
Svampguiden; SLU Artdatabanken/Artfakta
Checked batch 09 – fact text compiled against