Cauliflower fungus / Sparassis crispa / Summer / Autumn / Edible

The Cauliflower Fungus (Sparassis crispa) is one of the most distinctive and rewarding wild mushrooms to forage. Resembling a large, ruffled brain or a head of cauliflower, this edible fungus is not only a visual marvel but also a culinary delight. Found at the base of coniferous trees, particularly pines, the Cauliflower Fungus grows in the late summer and autumn, offering a mild, nutty flavour and a firm, meaty texture that works well in a variety of dishes.

Despite its unusual appearance, this mushroom is relatively easy to identify, making it a favourite among experienced foragers.

In this post, we’ll guide you through recognising the Cauliflower Fungus, safely harvesting it, and turning it into delicious meals that showcase its unique qualities.

Scientific Name

Sparassis crispa

Common Names

Cauliflower fungus, Brain fungus, Wood Cauliflower

Family

Sparassidaceae

Habitat

Woodland specifically on the roots of pine trees and conifers and can be found on trunks and stumps.

Description

A fairly easy to ID, delicious mushroom when found young, once they start to turn brown they should be avoided.

It is only a weak parasite, trees can live for many years supporting new Cauliflower fruit bodies annually.

Identifying Features of Cauliflower fungus: 

Fruiting body

It looks just like cauliflower or some say like a brain or a sea sponge.

10 to 25cm tall and up to 40cm across, the fruitbody comprises many leaf-like lobes, white when young they darken and become tougher with age.,

Pores

The flattened lobes have tiny pore holes.

Smell:

Smells slightly sweet.

Spores:

Slightly off white.

Uses for Cauliflower fungus

In food

There make amzingly as a noodle replacement, excellent in Asian cuisine due to the texture being slightly rubbery.

Or

My personal favourite is to make a Cauliflower fungus steak. 

Boil in salted water for 30 seconds, until it becomes limp. Remove from the water and dry well. Place in seasoned flour (salt, pepper, paprika) pat off any excess clumps and pan fry in hot oil, until golden brown and crispy.

Serve with your favourite potato dish and a peppercorn sauce.

You could even wash them, boil them batter them and have “cauliflower wings” and serve it with a spicy dipping sauce.

Harvesting

Gently lift up the fruiting body, using a knife chop off at the stem

Known hazards

No known hazards but it can hold a lot of dirt so a thorough wash is needed.

Cauliflower fungus Potential lookalikes

They are quite distinctive but could possibly be confused with Hen of the Woods (Grifola fondosa) which is greyer in colour, thicker flesh and grows on oak or Blackening Polypore (Meripilus giganteus) which bruises black and likes beech trees and ash trees.

Extra Notes

It is said to help heal wounds and increase haemoglobin with anti tumour and anti fungal properties.

References:

https://youtu.be/nSFItw4MAKE?si=khbEPV9gEQYe7mxR

https://www.first-nature.com/fungi/sparassis-crispa.php