Cauliflower, Imported, Mushroom / 150g Pkg
Cauliflower, Imported, Mushroom / 150g Pkg
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Cultivated cauliflower mushrooms refer to farm-grown versions of Sparassis species, often Sparassis crispa or Sparassis spathulata—a rare, ruffled mushroom that resembles a pale sea sponge or a head of cauliflower. The flavour is mild, nutty, and slightly earthy. They have a firm and chewy texture, with a pleasant crunch when cooked. They are excellent at soaking up sauces. Wild versions are seasonal (fall), but cultivated ones are available year-round. Use as you would any other mushrooms, they work exceptionally well drenched in sauces or soups giving them the ability to soak up the flavours. Each package is 150g.
Storage Tips: Mushrooms should be kept in the refrigerator in a paper bag. Best consumed within the first three days of arrival. If the mushrooms you receive are a little damp, allow them to air dry in the refrigerator. Store in a paper bag or a bowl lined and covered with a hand towel/paper towel. Mushrooms should be fully cooked prior to eating. As a rule, clean the mushrooms as you need them, ideally without water. Paring knives, mushroom brushes, and tea towels can all be used to remove debris.
Storage Tips
Storage Tips
Perishable items: Keep Refrigerated upon arrival. Best consumed within 1-4 days.
Shelf Stable items: Refrigerate after opening, view best before date. Please follow instructions on packaging.
Shipping
Shipping
Orders are generally processed within 1–3 business days after the order is placed. We do not ship perishable items on Friday, they are shipped the following Monday.
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Creamy Cauliflower Mushrooms with White Wine & Herbs
Ingredients:
250–300g fresh cauliflower mushroom, cleaned and torn into bite-sized pieces
2 tbsp unsalted butter
1 shallot (or ½ small onion), finely chopped
1 garlic clove, minced
1 tsp fresh thyme or tarragon
80ml dry white wine or vermouth
200ml heavy cream (or crème fraîche)
Salt + freshly ground black pepper, to taste
Squeeze of lemon juice or a little zest
Optional: grated parmesan or pecorino to finish
Fresh parsley or chives, to garnish
How to:
Prep the mushroom
Clean thoroughly (use a brush, and rinse quickly if needed).
Pat dry and tear into fronds or bite-size pieces.
Dry sauté
Place mushrooms in a wide skillet over medium heat. Cook dry for 3–5 minutes to release moisture. Stir gently until they begin to soften and dry out.
Sauté aromatics
Add butter, then shallot and garlic. Cook 2–3 minutes until soft and fragrant.
Stir in thyme.
Deglaze with wine
Add wine and simmer until reduced by half.
Add cream + simmer
Pour in cream. Reduce heat to low and simmer gently for 5–7 minutes, or until thickened slightly and mushrooms are tender but still toothsome.
Season + finish
Season with salt, pepper, and lemon juice to balance the richness.
Optional: Add a spoonful of grated parmesan for depth.
Garnish with herbs before serving.
How to Serve:
Over tagliatelle, pappardelle, or gnocchi
Poured onto seared chicken, veal, or white fish
With polenta, mashed potatoes, or risotto
On grilled sourdough as a luxe starter