Sparassis crispa

Sparassis crispa
Scientific classification
Kingdom:	Fungi
Division:	Basidiomycota
Class:	Agaricomycetes
Order:	Polyporales
Family:	Sparassidaceae
Genus:	Sparassis
Species:	S. crispa
Binomial name
Sparassis crispa (Wulfen) Fr. (1821)
Synonyms
Clavaria crispaWulfen (1781)

Sparassis crispa Mycological characteristics
	Smooth hymenium
	No distinct cap
	Hymenium attachment is irregular or not applicable
	Lacks a stipe or is bare
	Spore print is white to cream
	Ecology is saprotrophic
	Edibility is choice

Sparassis crispa is a species of fungus in the family Sparassidaceae. It is sometimes called cauliflower fungus, ^[1] or cauliflower mushroom. ^{[2] [3]}

Description

S. crispa grows in an entangled globe that is up to 24 centimetres (10 in) in diameter, with larger specimens weighing up to 14 kilograms (30 lb) or more. ^[4] The lobes, which carry the spore-bearing surface, are flat and wavy, resembling lasagna noodles, coloured white to creamy yellow. When young they are tough and rubbery but later they become soft. They are monomitic. ^[5] The odour is pleasant and the taste of the flesh mild.

The spore print is cream, the smooth oval spores measuring about 5–7  μm by 3.5–5 μm. ^{[6] [5]} The flesh contains clamp connections. ^[7]

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. ^{[7] [5]} In the North American Pacific Northwest, a lookalike species S. radicata (possibly a synonym) ^[4] can be found from August to November. ^[8] S. spathulata may replace the species in eastern North America. ^[4]

Distribution and habitat

This species is fairly common in Great Britain and temperate Europe (but not in the boreal zone), from July to November. ^[9] It is a brown rot fungus, found growing parasitically at the base of conifer trunks, ^[4] often pines, but also spruce, cedar, larch and others. ^{[7] [5]}

• 
  Sparassis crispa growing at the base of a pine tree near Ehrenbach, Germany
• 
  Specimen in Tervuren, Belgium

Uses

It is considered a good edible fungus when young and fresh, ^[6] 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. ^{[10] [1]} It should be cooked slowly. ^[11] It can also be preserved in oil, cold water or by drying. ^[9] Stored specimens may attract maggots. ^[4]

References

1. Roger Phillips (1998). Mushrooms and other fungi of Great Britain & Europe. Cavaye Place, London SW10 9PG: Pan Books. p. 255.
2. Kimura, Takashi (18 March 2013). "Natural Products and Biological Activity of the Pharmacologically Active Cauliflower Mushroom Sparassis crispa". BioMed Research International. 1: 1–9. doi: 10.1155/2013/982317 . PMC   3613060 . PMID   23586068.
3. 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. p. 84. ISBN   978-1-63159-301-7.
4. Arora, David (1986) [1979]. Mushrooms Demystified: A Comprehensive Guide to the Fleshy Fungi (2nd ed.). Berkeley, California: Ten Speed Press. p. 657. ISBN   978-0-89815-170-1.
5. Læssøe, H.; Petersen, Jens (2019). Fungi of Temperate Europe. Princeton University Press. p. 954. ISBN   978-0-691-18037-3.
6. Marcel Bon (1987). The Mushrooms and Toadstools of Britain and North-western Europe. 7 Bond Street, St. Helier, Jersey: Domino Books Ltd. p. 308. ISBN   978-0-340-39935-4.
7. Geoffrey Kibby (2017). Mushrooms and Toadstools of Britain & Europe Vol. 1. Geoffrey Kibby. p. 82. ISBN   978-0-9572094-2-8.
8. "Seasonal Chart for Edible Mushrooms". Central Oregon Mushroom Club. 2024-03-12. Retrieved 2025-08-30.
9. Francis-Baker, Tiffany (2021). Concise Foraging Guide. The Wildlife Trusts. London: Bloomsbury. p. 121. ISBN   978-1-4729-8474-6.
10. Frédéric Jaunault; Jean-Luc Brillet (1981). Toutes les bases de la cuisine aux champignons (in French). 13 rue du Breil, Rennes, France: Editions Ouest-France. p. 183. ISBN   2-7373-2275-8.
11. Miller Jr., Orson K.; Miller, Hope H. (2006). North American Mushrooms: A Field Guide to Edible and Inedible Fungi. Guilford, CN: FalconGuides. p. 438. ISBN   978-0-7627-3109-1.

External links

• Media related to Sparassis crispa at Wikimedia Commons