Cauliflower mushroom

Sparassis spp.

mushroom

A large mushroom like a ball of cream ribbons, with a hazelnut aroma, pan-fried or simmered.

Origin

Base of pine trees in Europe and Asia

Season (United States)

August to November

Preparation

It is broken into small clusters, rinsed under water, then pan-fried or simmered for about ten minutes. Cleaned well: its folds trap needles and soil. If you pick it yourself, have the mushroom checked by a pharmacist or a mycological society before eating it.

Molecules

Mushroom beta-glucansIn small amounts, not counted Ergothioneine

Did you know?

In Japan, it is cultivated for its beta-glucans, among the most concentrated of any mushroom.