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Cauliflower Mushrooms Sparassis crispa
by Mariane Pope
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.
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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 much as 50 pounds, but 1-5 pounds is more usual.
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We have been treated to an abundant Cauliflower season. I found my last one just last weekend and Jim Scheppke left another big one somewhere out in the coast range!!! So what do you do with them past simmering them in broth and sautéing them in a lot of butter, which is always great. Here is a great idea that was posted on Forager Chef: https://foragerchef.com/cauliflower-mushroom-cabbage-gratin/ .
Cauliflower Mushroom-Cabbage Gratin
Ingredients
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1 lb green cabbage core and tough inner leaves removed. Diced ½ inch
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½ cup shallot diced ¼ inch
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½ teaspoon kosher salt or more to taste
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Fresh ground black pepper to taste
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2 tablespoon unsalted butter plus 2 tablespoon for finishing the gratin
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½ lb cauliflower mushroom cleaned
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½ cup shredded gruyere cheese
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1 teaspoon chopped fresh thyme
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1/2 cup chicken stock preferably homemade
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½ cup toasted breadcrumbs like panko, or sourdough
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1 tablespoon chopped Italian parsley
Instructions
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Sweat the shallot in 1 tablespoon of the butter for 2 minutes, then add the cabbage, 1/4 cup of the chicken stock and season to taste lightly with salt and pepper, cook until the cabbage is wilted and tender, about 10-15 minutes on medium-low heat, stirring occasionally. Try not to have the cabbage brown, if the pan gets dry, add a little of the chicken stock. Drain the cabbage of excess liquid in a colander, you should end up with about 2 cups of packed, tender cabbage. Reserve.
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Wilt the cauliflower mushrooms and brown very lightly in the other tablespoon of butter, seasoning with salt and pepper to taste. Cool the mushrooms, then mix with the cooked, cooled cabbage, thyme and gruyere.
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Preheat an oven to 350 degrees. Pack the mushroom-cabbage mixture. In a wide gratin dish or casserole and drizzle the remaining chicken stock over it. Mix the breadcrumbs with the parsley, sprinkle over the top, then dot the whole mixture with the remaining 2 tablespoons of butter. Bake for 15 minutes or until hot throughout and browned, then serve. The gratin can be assembled ahead of time, then brought to room temperature before baking.