The cauliflower mushroom is well known as a desired edible, retaining good texture after drying and reconstituting. The almond and fennel-like flavors are complimented well in soft foods like eggs, polenta, and especially when used in creamy sauces

Typically a northern forest Fall mushroom, the Cauliflower is fairly easy to identify. Often described best as a mushroom of "firm, broad, flattened branches resembling a cluster of egg noodles arising from a thick rooting base."

Rehydrate dried mushrooms in warm water for 20 minutes. Retain the broth for use in your recipe, or freeze for storage.

Sample recipe:

Pork Chops with Cauliflower Mushrooms, Kumquats, and Ginger

Substitute other seasonal tangy, citrusy fruits if Kumquats are unavailable.

2 tablespoons peanut oil 4 ounces of fresh or reconstituted cauliflower mushrooms, trimmed, cleaned, and cut into 1-inch dice
7 kumquats, halved and seeds removed
1 scallion (white and most of green parts), trimmed and cut into 1/2 inch pieces
3 thin slices peeled fresh ginger
1 clove garlic, coarsely chopped
1 tablespoon soy sauce
3 tablespoons pine nuts, toasted
2 center-cut boneless pork chops (6 to 8 ounces each)
Kosher or sea salt and freshly ground black pepper
2 tablespoons balsamic vinegar
1/2 cup mushroom stock, or low-sodium chick broth

1. Preheat the oven to 350F.

2. Heat 1 tablespoon of the oil in a medium-size saute pan over medium-high heat to very hot. Saute the cauliflower mushrooms, just until they give off some liquid, 1 minute. Add the kumquats, scallion, ginger, and garlic. Cook over medium heat until the liquid evaporates, about 3 minutes. Add the soy sauce and cook 30 seconds. Transfer to an ovenproof baking dish just large enough to hold the chops and mushrooms and stir in the pine nuts.

3. Heat the remaining 1 tablespoon of oil in the same saute pan over high heat. Sprinkle the pork chops with salt and pepper. Place them in the pan and cook until both sides are browned, about 2 minutes. Set the chops on top of the kumquat mixture.

4. Pour the balsamic vinegar into the pan and scrape up the stuck bits over medium heat. Stir in the stock and boil for 30 seconds. Pour the sauce over the chops.

5. Bake until the pork is no longer pink in the center, 30 minutes. Serve immediately.

Recipe adapted from The Mushroom Lover's Cookbook and Primer by Amy Farges.

For more information on this mushroom, visit the following links:

-Wikipedia

-Mushroomexpert.com

Attention: Sold by the ounce. Bulk pricing applied automatically to quantity purchases.