Cauliflower
Fungus (Clavaire Crépue)
Sparassis
Crispa
Left upper side
It is quite unusual, but it grows in the same place year after year. Large
specimens can last for several days if stored carefully in a cool place
with its bas in water. The cauliflower fungus is a western species and
grows in Autumn. Dries extremely well. If possible, avoid cleaning in water.
It is better to brush away any dust particles, cut into thin slices and
clean each slice before cooking. If you do use water, remember to dry the
fungus well on paper towel before cooking. One of the nicest ways to deal
with this fungus is to cut it in thin slice, dip them in a batter made
with beer rather than milk and deep-fry to make a wonderfully crisp nuuty
hors d’oeuvres or accompaniment to a favorite dish. But it is equally good
if sliced fresh and added to stews and casseroles.
"Adds crunch to sauted vegetables or fish
filets..."
