Sparassis crispa

) Fr

The Cauliflower mushroom or Fettehenne ( Sparassis crispa ) is a parasitic fungal species from the family of Gluck relatives ( Sparassidaceae ), whose large flesh-colored ocher yellowish fruit body with its curly branches reminiscent of a bath sponge.

• 6.1 Notes and references

Features

Macroscopic characteristics

The fruiting body is between 10-40 cm wide and 2-5 kg. He has a cauliflower- like, curled structure with many branches; the edges are serrated. The fruiting body is made up of individual stalks that form cavities inside. The ranges in color from yellowish to light brownish. When dry, the fruiting body is quite fragile. The base is thick-fleshed, like a cabbage stalk shaped and is slightly deformed in the substrate. The flesh is whitish; it smells spicy and tastes nutty. The spore powder is colored pale yellow.

Microscopic characteristics

The small spores are elliptical and smooth with 5-6 × 4-4.5 microns.

Artabgrenzung

Law is similar to the rarer but equally edible oak hen. However, created by its wider, zoned leaves a less sponge-like appearance.

Ecology and phenology

The Cauliflower mushroom fruktifiziert at the trunk base or stumps of conifers, especially pine forest. Mostly it was in other pine species on larch, spruce and Douglas fir discovered at. The fruit body returns annually to the same place again if he is not cut too deep. The fungus preferably sparse forests with base-rich but nutrient-poor soils. It can appear on a variety of soil types, but they must not be too dry or too wet.

The fungus enters through injury of the roots or the lower trunk area of the tree in its heartwood. He calls down to about three meters high intensive brown rot (lignin is not degraded ) shows that similar to that in the smell of turpentine ( " red rot "). The fungus can live in stumps for several years saprobiontisch and attack from there new host plants.

The fruiting from July to December, with a clear maximum in September and October is observed.

Dissemination

The Cauliflower mushroom is widespread in the Holarctic meridional up temperat. It is found in Asia, North America, North Africa and Europe. In Europe the fungus prefers the heat- favored regions and is thus mainly found in South, South-Eastern, Western and Central Europe. To the north, the spread to northern Scotland and southern coastal regions of Scandinavia ranges, especially from Sweden.

Importance

Especially in the vast pine forests of eastern Germany is the Cauliflower mushroom a familiar and sought- liked edible mushroom. The meat is raw bit gristly, the smell fragrant and slightly rubbery. Cook the hen is al dente and tasty. The taste is similar to the morel. You can also cut, a week or longer to keep fresh in the refrigerator, but also good to use in dried form for sauces.

Swell

• Andreas Gminder, Armin Kaiser, German Josef Krieglsteiner, Wulfard winter Hoff: Mushroom Fungi: bars, clubs, coral and stubble mushrooms, abdominal mushrooms, Röhrlings and Täublingsartige. In: GJ Krieglsteiner (eds. ): The Great Mushrooms of Baden-Württemberg. Volume 2, Eugen Ulmer, Stuttgart 2000, ISBN 3-8001-3531-0.