Sparassis radicata
Weir
Rooting cauliflower mushroom, Western cauliflower mushroom
SparassidiaceaeMushrooms
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(c) Christian Schwarz, some rights reserved (CC BY-NC), uploaded by Christian Schwarz
(c) Christian Schwarz, some rights reserved (CC BY-NC), uploaded by Christian Schwarz
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(c) Alex Abair, some rights reserved (CC BY), uploaded by Alex Abair
(c) Alex Abair, some rights reserved (CC BY), uploaded by Alex Abair
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(c) Colton Veltkamp, some rights reserved (CC BY-NC)
(c) Colton Veltkamp, some rights reserved (CC BY-NC)
What to Eat
Edible parts: Mushroom, Fungus
The fruiting bodies are eaten and require slow cooking to become tender. They can be parboiled then baked or stewed, and work well in soups, stews, and other dishes with long cooking times.
Where to Find It
It is a temperate plant.
North America, USA,
Countries: Antigua & Barbuda, Barbados, Bahamas, Belize, Canada, Costa Rica, Cuba, Dominica, Dominican Republic, Grenada, Guatemala, Honduras, Haiti, Jamaica, St Kitts & Nevis, St Lucia, Mexico, Nicaragua, Panama, Puerto Rico, El Salvador, Trinidad & Tobago, United States, St Vincent
How to Identify
A mushroom. The fruiting body looks a little like a cauliflower head. They can be large.
References (3)
- Facciola, S., 1998, Cornucopia 2: a Source Book of Edible Plants. Kampong Publications, p 251
- Kaye, G.C., 1986, Wild and Exotic Mushroom Cultivation in North America
- Pace, G., 1998, Mushrooms of the world. Firefly books. p 216
