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Hot and Sour Cauliflower Mushroom Soup

by Fungi Perfecti

Mushroom Recipes

I have only been lucky enough to make this a few times in my life, mostly due to the rarity of Sparassis crispa, aka the Cauliflower mushroom. This mushroom has a unique firmness reminiscent of noodles and can be soaked and rinsed to clean. I like to then cut into Cauliflower like chunks. This recipe is a fairly simple one and for best results should be slow cooked overnight.

  • 2-4 lbs fresh Cauliflower mushrooms

  • 16 oz kimchi

  • ½ cup peas

  • 20 oz can crushed pineapple

  • 32 oz chicken or vegetable broth

  • 1 egg, well beaten

  • Chili paste, black pepper, garlic powder, ginger and soy sauce to taste

Combine ingredients (except egg) in a pot and bring to a boil. Add beaten egg to the boiling soup while gently stirring. Reduce heat to low, cover and allow to simmer overnight. Serves 8.

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