Cauliflower Fungus, cauliflower mushroom, ruffle mushroom, brain fungus, western/eastern cauliflower mushroom
(Sparassis sp.)
The cauliflower mushroom is a unique large fungus that looks like a compact bunch of ribbons growing at the base of rotting fir trees. These highly ruffled mushrooms resemble cauliflowers only when opened to reveal a heart or core in the “head”. Instead, they better resemble a pale coral or sea anemone with their supple, crisp, but slippery heads. It is not uncommon to have one mushroom weigh several pounds; but their size can vary from that of a bath sponge to ones of footstool proportions, but usually weighing about two pounds. Its aroma is very appealing, being a combination of marine, cucumber, and cedar. The clean, meaty taste and crisp texture make it one of the best edible mushrooms. Their flavour is light and fresh and not earthy, more like enokitake, oyster, or button mushrooms, with a hint of fennel and almond after they are cooked. It is advised to soak the whole mushroom in a solution of cold water and salt to rid it of any harboring insects. European and Asian species differ from those found in North America as far as culinary tastes go, but either requires a minimum of cooking to bring out their distinctive flavours.
