Photography, Useful

Coral mushroom

 

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Cauliflower mushroom

Fall is here so it begins the foraging season. I already told you about the mushrooms I love to forage and on my blog you can find recipes with these mushrooms. Today, I am gone add one more mushroom I like to forage and I didn’t find it for a few years.

Because of all the rain these mushroom it grew a lot so we could forage and use it. In the next few days I am gone write you a recipe in which I used Sparassis crispa or “Creasta Cocosului” the Romanian local term which is translated “rooster’s comb”.

You know it as “coral mushroom” and is an edible mushroom. It’s generally shaped like an irregular sphere on a short stem. The color of its spores ranges variously from white to pale yellow.

This mushroom is very tasty. You need to clean it very well before using it. It should be picked when is creamy white because after that is too indigestible to eat.

You can dry it to preserve it and use it in soups or stews.

Experiments suggest that the mushroom contains chemicals which may stimulate the immune system and have anti-tumor properties.

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23 thoughts on “Coral mushroom”

  1. Miss Gabi, I don’t think there are one in 1,000 living Americans who would feel safe harvesting mushrooms. The only fungi I’ve eaten from the wild are puff balls, which are hard to confuse with anything else, and a basket of colorful finds collected on a hike with a forester who literally wrote a book on the subject. 🙂 Are you unusual in Romania, or have more people there kept this foraging knowledge?

    1. In Romania are a few people foraging. Is not a secret. People lost interest in learning. Because takes years to learn to forage wild mushrooms. My father taught me when I was 5-6 years old like my son is now. I am teaching him just a few types of mushrooms. There are so many but if you know the important ones and you follow the foraging rules I think it is enough. Your life is richer.

  2. Good for you – knowing your mushrooms! That is something I have not got into. Never seen a cauliflower mushroom before. If it is not white and not easily digested, what color is it?

  3. I’ve never heard of this ‘mushroom’ and look forward to the promised recipe, though it’s unlikely I’ll ever be able to make it.
    I’ve still to use some of the chanterelle I brought back from close to you (Vama) – dried as you instructed. It’s surprising what a small jar 2kg of them, clean and dried, will go into. Now I wish I had brought more.
    Maybe next year I’ll have the opportunity to forage for them, easy to identify unless you also have the ‘false chanerelle’, which I understand is poisonous, in the area.

  4. uh, you may want to check this mushroom. This is what we call one of the coral mushrooms, and NOT a cauliflower mushroom. Cauliflower look like wide pasta flat noodles all folded up in a pile, and grow right at the base, within inches, of a host tree, (and are YUMMY). this picture is of a Romaria family type Coral mushroom, with it’s little pointed tips and coloring and separation from its host tree. don’t want to be “that guy” who is the “know it all”, but because I appreciate your spirit and energy to also be out in the woods, I would double check this one out. Coral’s are a bit rough to eat, cauliflowers have a wonderful scent that also distinguish them from the Coral mushrooms. anyway, enjoy the woods, be careful, great photos of the morels. thanks for letting me add my two cents my friend, just don’t want to see you get sick, that’s all! keep enjoying those beautiful woods and the Earth. be well, Momentummikey 🙂

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