Suggested uses

Basic prep

Storage & handling

Store in a dry, cool place.

Ingredients

Dried mushrooms

Cauliflower Mushrooms are one of seven or so edible varieties of mushrooms in the genus Sparassis (the name comes from the Greek word "sparassein," meaning "to tear"), notable for their unique appearance and texture. The mushroom is capless, and grows in a branched mass from a central stem, its ivory to cream-colored body resembling coral or, less so, a head of cauliflower, hence its common name. Cauliflower Mushrooms grow on the stumps or roots of coniferous trees in much of Europe and parts of eastern North America. Most are around 6 to 8 inches in diameter.

If intended for consumption, Cauliflower Mushrooms should be harvested young, when the fruiting bodies are creamy white. Once they turn yellowish brown, they become too tough to digest. Because of the delicate, intricate folds in the mushrooms' fruiting bodies, they must be thoroughly cleaned before cooking and eating to remove trapped debris. Dried Cauliflower Mushrooms can absorb enough water to double in size when properly soaked. They can also change color from yellowish-white to semi-transparent.

Fresh, their texture is often described as crisp or brittle, but once dried and rehydrated it becomes very soft and gelatinous, similar to overcooked pasta. Dried Cauliflower Mushrooms are generally used because of their distinctive texture, to add body to recipes. The soft texture of rehydrated Dried Cauliflower Mushrooms has great appeal to many Asian cultures, but their appeal extends globally, as they are gathered and consumed wherever they are found, including in Asia, Australia and North America.