Sparassis

From Wikipedia, the free encyclopedia

Cauliflower mushroom
Sparassis crispa
Scientific classification
Kingdom: Fungi Division: Basidiomycota Class: Agaricomycotina Order: Polyporales Family: Sparassidaceae Genus: Sparassis
Type species
S. crispa (Wulfen) Fr.
Other Species
S. brevipes Krombh. S. cystidiosa Desjardin & Zheng Wang S. latifolia Y.C. Dai & Zheng Wang S. miniensis Blanco-Dios & Z. Wang S. radicata Weir S. spathulata (Schwein.) Fr.

Sparassis (also known as cauliflower mushrooms) is a genus of parasitic mushrooms characterised by their unique look. Its look can be described as similar to a sea sponge, a brain, or a head of cauliflower, from which it has been given its popular name.

They are increasingly cultivated and being sold in the USA and Australia, where they are locally known as white fungus.

Contents 1 Species 2 Edibility 3 References 4 Further reading 5 External links

[edit] Species

The best-known and most widely collected species of Sparassis are S. crispa (found in Europe and eastern North America) and S. radicata (found in western North America). These species have a very similar appearance and some authorities treat them as conspecific. Their color can range from light brown-yellow to yellow-grey or a creamy white cauliflower colour. They are normally 10 to 25 cm tall, but can grow to be quite large, with reported cases of fruiting bodies more than half a meter tall and 14 kg in weight. Because of their unique look and size, they are unlikely to be mistaken it for any poisonous/inedible mushrooms. They parasitize the roots of various species of pine and spruce, and hence are always found growing close to a pine, oak or spruce tree.

[edit] Edibility

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. ^[1]

[edit] References

[edit] Further reading

• Blanco-Dios JB, Wang Z, Binder M, Hibbett DS. 2006. A new Sparassis from Spain described using morphological and molecular data. Mycological Research 110:1227–1231.

• Burdsall HH, Jr. 1988. Type studies and nomenclatural considerations in the genus Sparassis. Mycotaxon 31:199–206.

• Desjardin DE, Wang Z, Binder M, Hibbett DS. 2004. Sparassis cystidiosa sp. nov. from Thailand is described using morphological and molecular data. Mycologia 96:1010–1014.

• Dai YC, Wang Z, Binder M, Hibbett DS. 2006. Phylogeny and a new species of Sparassis (Polyporales, Basidiomycota): evidence from mitochondrial atp6, nuclear rDNA and rpb2 genes. Mycologia 98:584–592.

• Wang Z, Binder M, Dai Y-C, Hibbett DS. 2004. Phylogenetic relationships of Sparassis inferred from nuclear and mitochondrial ribosomal DNA and a protein-coding gene (rpb2). Mycologia 96:1013-1027.

[edit] External links

• "Sparassis crispa: The Cauliflower Mushroom" by Michael Kuo, MushroomExpert.Com, June 2003.
• "Sparassis crispa" by Michael Wood & Fred Stevens, MykoWeb, 2002.
• “Sparassis crispa” by Robert Sasata, Healing-Mushrooms.net, January, 2008.