Cauliflower Fungus
Sparassis Crispa
This fungus is quite common from September to November, sometimes December, in temperate regions of the northern hemisphere. The sparassis grows at the foot and on the roots of conifers and pines often sheltered from the prevailing winds. It is faithful to its locations and...
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This fungus is quite common from September to November, sometimes December, in temperate regions of the northern hemisphere. The sparassis grows at the foot and on the roots of conifers and pines often sheltered from the prevailing winds. It is faithful to its locations and can grow back on its base if it is not torn off. Depending on the region, it is commonly called «cauliflower» «pine morel» or «white morel».
This wild mushroom can reach 8 to 20 cm high and 10 to 40 cm wide. It is made up of a thick, flaring stem that divides into frizzy, tight, intertwined branches. White-cream to slightly pinkish.
Its flesh is thin, cream, more yellow in the bottom of the foot, tender and crunchy. Its flavor is close to hazelnut. Its cleaning is tedious but the result is worth it.
It is highly appreciated for its properties of general tonic, sexual and immune, it is an antiviral and immunostimulant.
Frizzy Sparassis can be eaten fresh, canned or frozen.
