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Pasta-like fungus - SOLVED - Sparassis crispa

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Offline lucy

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« on: November 14, 2008, 11:22 AM »
Motivated by the return of TP to the forum (knowing his fungal fascination), I'm posting this spongy growth for ID.
« Last Edit: November 15, 2008, 08:45 AM by lucy »

Offline Technopat

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« Reply #1 on: November 15, 2008, 00:50 AM »
Greetings Lucy and All,

Many thanx for the pic of the seta coliflor aka cauliflower mushroom aka Sparassis crispa. Always thought it a silly name - looks much more like a sponge or one of those frilly lettuces. Read more at
http://en.wikipedia.org/wiki/Sparassis_crispa

Inspired-by-yer-motivation-keep-'em-coming regs.,
Technopat
Technopat's disclaimer: If this posting seems over the top and/or gets your goat (Sp. anyone?), please accept my apologies and don't take it personally - it's just my instinctive tendency to put my foot in it whenever/wherever possible. See also:
http://www.iberianatureforum.com/index.php/topic,266

Offline lucy

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« Reply #2 on: November 15, 2008, 08:46 AM »
Thanks TP.  To me it looks like a mass of congealed frilly pasta.  Wikipedia mentions it's very tasty when newly grown, and can be dried for adding in soups later.  Has anyone ever eaten it?

Offline nick

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« Reply #3 on: November 15, 2008, 10:01 AM »
I notice it's edible. Did you pertake, Lucy?

http://en.wikipedia.org/wiki/Sparassis_crispa#Edibility

Quote
Sparassis crispa can be very tasty, but should be throughly cleaned before use as the folds can contain dirt and other material, as it grows and envelops objects around it such as pine needles. Antonio Carluccio reports that European Sparassis crispa should be picked when creamy white, and once yellow are too indigestible to eat. It is good for drying and reconstuting as it retains its cartilaginous texture and hence is good for soups
Nick
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Offline lucy

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« Reply #4 on: November 15, 2008, 10:11 AM »
Not knowing this at the time, I didn't pick it - a pity since it was at its prime.