Sparassis crispa

Description

S. crispa grows in an entangled globe that is up to 24 cm in diameter, with larger specimens weighing 30 lb or more. The lobes, which carry the spore-bearing surface, are flat and wavy, resembling lasagna pasta, coloured white to creamy yellow. When young they are tough and rubbery but later they become soft. They are monomitic. The odour is pleasant and the taste of the flesh mild.

The spore print is cream, the smooth oval spores measuring 5–7 μm by 3.5–5 μm. The flesh contains clamp connections.

Similar species

The less well-known S. brevipes, found in Europe, can be distinguished by its less crinkled, zoned folds and lack of clamp connections. In the North American Pacific Northwest, a lookalike species S. radicata (possibly a synonym) can be found from August to November. S. spathulata may replace the species in eastern North America.

Distribution and habitat

This species is fairly common in Great Britain and temperate Europe (but not in the boreal zone), from July to November. It is a brown rot fungus, found growing parasitically at the base of conifer trunks, often pines but also spruce, cedar, larch and others.

|Cauliflower fungus, Ehrenbach.jpg|Sparassis crispa growing at the base of a pine tree near Ehrenbach, Germany |Sparassis crispa JPG1.jpg|Specimen in Tervuren, Belgium

Uses

It is considered a good edible fungus when young and fresh but is difficult to clean. (A toothbrush and running water are recommended.) One French cookbook, which gives four recipes for this species, says that grubs and pine needles can get caught up in holes in the jumbled mass of flesh. The Sparassis should be blanched in boiling water for 2–3 minutes before being added to the rest of the dish. It should be cooked slowly. It can also be preserved in oil or cold water or by drying. Stored specimens may attract maggots.

References

References

1. Kimura, Takashi. (18 March 2013). "Natural Products and Biological Activity of the Pharmacologically Active Cauliflower Mushroom ''Sparassis crispa''". BioMed Research International.
2. Lincoff, Gary. (2017). "The Complete Mushroom Hunter, Revised: Illustrated Guide to Foraging, Harvesting, and Enjoying Wild Mushrooms - Including New Sections on Growing Your Own Incredible Edibles and Off-season Collecting". Quarry Books.
3. Arora, David. (1986). "Mushrooms Demystified: A Comprehensive Guide to the Fleshy Fungi". [[Ten Speed Press]].
4. (2024-03-12). "Seasonal Chart for Edible Mushrooms".
5. Francis-Baker, Tiffany. (2021). "Concise Foraging Guide". [[Bloomsbury Publishing.
6. (2006). "North American Mushrooms: A Field Guide to Edible and Inedible Fungi". [[FalconGuides]].
7. Marcel Bon. (1987). "The Mushrooms and Toadstools of Britain and North-western Europe". Domino Books Ltd..
8. Frédéric Jaunault. (1981). "Toutes les bases de la cuisine aux champignons". Editions Ouest-France.
9. Geoffrey Kibby. (2017). "Mushrooms and Toadstools of Britain & Europe Vol. 1". Geoffrey Kibby.
10. (2019). "Fungi of Temperate Europe". Princeton University Press.
11. Roger Phillips. (1998). "Mushrooms and other fungi of Great Britain & Europe". Pan Books.