Mushrooms - Cultivated Cauliflower
The Cauliflower Mushroom – Sparassis crispa, First and foremost, they are absolutely delicious – their heavenly mushroom fragrance, their borderline “crunchy” texture (as their Latin name implies), and their full-bodied flavour stand alone among many truly remarkable rivals. They are never plentiful, so finding them never gets “ho-hum.” And they are truly spectacular when encountered, resembling nothing else, and they are often huge in size.
Key points: Cauliflower mushrooms are also known as the ruffle mushroom, sea sponge and brain fungus.
The texture of these are firm and springy which make them an interesting culinary experience.
These mushrooms are both cultivated and foraged in the wild. Origin Mainly grown in Asia. Season September to March. Growing. The scientific name for Cauliflower Mushrooms is Sparassis crispa. tends to grow around the base and roots of conifer trees.
Cooking: It’s important to wash this fungus well. Fill a bowl with lukewarm water and dunk it upside down. Next, shake out the water and pat dry. Try frying in a tempura batter. Add to braises and stews towards the end the cooking time. The springy texture means it’s a good candidate for switching with noodles.
Price per kg: £75.00
