Cauliflower mushroom Sparassis crispa

🇬🇧 EN

Cauliflower Mushroom — Sparassis crispa

Sparassis is one of the rarest mushrooms in fine dining — striking ruffled fronds that resemble a cream-coloured coral or a head of cauliflower. The bite is noodle-like and gently springy, with a mild, slightly sweet, faintly nutty flavour.

In restaurant kitchens, sparassis is best treated with restraint to showcase its texture: gently sautéed in butter, blanched and added to clear broths, or torn into miso soups and consommés. It also tempura-fries beautifully and works as a substitute for pasta in cream-based sauces. Rinse carefully before cooking — the ruffles trap fine debris.

Origin: Locally grown in Sweden by Nelumbo Labs AB Storage: Refrigerate at 2–4 °C. Best consumed within 5–7 days of delivery. Pricing: All prices are per kilogram (SEK/kg). Note: Mushrooms may cause allergic reactions in sensitive individuals.

🇸🇪 EN

Cauliflower mushroom — Sparassis crispa

Cauliflower mushroom is one of the rarest mushrooms in gourmet cuisine — striking curly lobes reminiscent of a cream-colored coral or a head of cauliflower. The chewiness is noodle-like and slightly springy, with a mild, slightly sweet and slightly nutty flavor.

In restaurant kitchens, cauliflower mushrooms are best handled with restraint to highlight their texture: gently sautéed in butter, poached in clear broth, or grated into miso soups and consommé. It also makes a great deep-fried tempura and works as a pasta substitute in cream-based sauces. Rinse thoroughly before cooking — the flaps catch fine particles.

Origin: Locally grown in Sweden by Nelumbo Labs AB Storage: Store refrigerated at 2–4 °C. Best consumed within 5–7 days of delivery. Price: All prices are stated per kilogram (SEK/kg). NOTE: Mushrooms can cause allergic reactions in sensitive people.