The Cauliflower Fungus (Sparassis crispa) is a parasitic species of fungus in the family Sparassidaceae, whose large ocher-yellowish fruiting body is edible and with its curly branches resembles a bath sponge.

Sparassis crispa fructifies at the base of trunks or on stumps of conifers, especially Scots pine. Sporadically it has also been found on other pine species, larch, spruce and Douglas fir. Fruiting body spurts may emerge several years in a row in almost the same location. The fungus can occur with its host trees on a wide variety of soil types, but these must not be too dry or too wet.

A native large porling, common throughout Europe and the Northern Hemisphere. It is considered a dangerous forest pest that causes brown rot. However, when incultivated, it is not noticeable, the mycelium and spent substrates remain white. Sparassis crispa can change its parasitic way of life to saprobiontic and is therefore cultivable.

Fruiting bodies appear from July to December, with a distinct maximum in September and October.

Bag or jar cultures are possible with Sparassis crispa. There are also reports of successful stem inoculations or precultures buried in the forest soil.

Simple pasteurized substrates will hardly work for indoor cultivation, as the fungus grows in relatively slowly.

For this reason, only fully sterilized substrates should be used. Breeding successes confirm that the fungus needs a special substrate, which consists mainly of pre-treated pine shavings. However, breeding is also successful on sterilized stem sections, as can be seen from successes in the USA.

1. Dissolve the malt extract and agar in distilled water.
2.  Sterilize the solution by autoclaving at 121°C for 15-20 minutes.
3. Pour the sterilized media into petri dishes or other containers under sterile conditions.
4. The Yeast is optional, but you can add it to any recipe for nutritions, same for Peptone.

Rye Berries, grain mix

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Parasitic and/or saprophytic

Sparassis crispa has a meridional to temperate distribution in the Holarctic. It is found in Asia, North America, North Africa and Europe. In Europe, the fungus prefers the warmth-favored regions and is thus found mainly in southern, southeastern, western and central Europe. To the north, the distribution reaches northern Scotland and the southern coastal regions of Scandinavia, especially Sweden.

Root network of pine trees, less frequently in other conifers such as spruce, from summer to late autumn.

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Popular among gourmets as a sauce mushroom, but cleaning a wild find can take hours. Sparassis crispa do well with cream. The nutty and strong mushroom flavor with a hint of nutmeg does not tolerate over-seasoning or too much concentration.