Hiking + Foraging + Cooking, oh yes!
Today's note is about three different activities and one delicious mushroom. Kathleen introduced me to the cauliflower mushroom a few years ago. At first sight, I was very intimidated. And skeptical. What the heck is that BIG crazy looking thing growing on a stump? Food??? But trust in our mushroom whisperer paid dividends and built an obsession.
Sparassus crispa!
It grows in a big (think pounds, not inches!) clump on dead wood. It looks like a cauliflower, smells slightly nutty, lasts weeks and works as a noodle substitute. But beware: lots of forest critters use it as a shelter. When you find one, mark the spot. A cauliflower mushroom will wait for your year after year. Ron & I saw one on our way back down from Big Hump to the Duckabush River on Monday. I left it in place, expecting to take half with me on the way back to the trailhead. But someone else made the same discovery. Ah well.
Cleaning tip: break it into chunks and soak it in salted water in your sink for a half hour to evict any critters. Then slice it into strips and use like a noodle in pastas, stroganoff or soups. We really like making easy Miso Soup with it (see attached "recipe")
Easy Cauliflower Mushroom Miso Soup
Ingredients:
2 cups of cleaned, sliced cauliflower mushroom 1
"box" of Organic Miso Broth from Safeway (you can make your own but this is easy and delicious)
1/2 a sliced onion
About 1 inch of fresh ginger, chopped finely
2 mashed garlic cloves
Any and all veggies you have in the fridge, sliced (leftovers & bits here: carrots, celery, zucchini, yellow squash, spinach, kale, whatever)
Fresh herbs as a garnish (again, whatever you have: cilantro, parsley, chives)
Optional: thinly sliced meat (I'm fine without it, but chicken breast or pork adds a bit of heft)
A hard boiled egg, sliced
As you can see: this soup involves whatever you have more than anything you need.
Directions: Put everything but the herbs & egg in a saucepan. Simmer until it smells great. Add herbs & egg. Eat!
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