Cauliflower Mushroom
Sparassis crispa

The cauliflower mushroom resembles a bouquet of egg noodles or a brain. This mushroom is liked for its fragrance and resistance to decay. It can stand up well in stews that need long cooking times. It needs to be cooked for at least an hour in broth to become tender and then sliced for use. It works well in casseroles paired with potatoes. The multilayers can be a chore to clean.

The Cauliflower mushroom is white to slightly yellowish when young and fresh turning more tan as it ages. It is found at or near the base of conifer, usually pine, or on stumps and returns year after year. It can weigh as mush as 50 pounds, but 1-5 pounds is more usual.