Asian-inspired Cauliflower Mushroom Recipe

sauteed cauliflower mushrooms in rice bowl

Asian-inspired Cauliflower Mushroom Recipe

This cauliflower mushroom (aka sparassis mushroom) recipe is the perfect blend of flavor and texture to feature this unique fungus! Using our trusted homemade Asian sauce and pairing it with a bed of cooked rice. Plus I'm answering all your questions on how to clean and how to cook a cauliflower mushroom properly.

This mushroom is widely known for its mild flavor and noodle-like texture. Whether you've foraged for these treasures or appreciate the world of fungi, this recipe caters to all mushroom enthusiasts looking to highlight this delicious mushroom!

Course Dinner

Cuisine Asian, Pacific Northwest

Keyword how to cook cauliflower mushroom, mushroom that looks like cauliflower, sparassis mushroom

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 373kcal

Ingredients

12-16 oz Cauliflower mushroom (sparassis)
¼ cup sake
⅓ cup soy sauce (shoyu)
1.5 tablespoon sesame oil
2 tablespoon seasoned rice vinegar
sprinkle Asian red pepper or ground cayenne
2 tablespoon flavorless oil, such as avocado, canola, vegetable
4 cups cooked rice sushi rice, white rice, or brown
seasoned rice vinegar to serve on rice
soy sauce to serve on rice
furikake seasoning to serve on rice

Instructions

Cleaning The Mushroom

Remove any damaged or discolored part.
Cut into smaller pieces for better cleaning.
Under cold running water, remove any debris, dirt, or bugs. Avoid soaking in water.
Pat dry with a clean towel or paper towel.

Marinading The Mushroom

In a medium bowl, mix the sake, soy sauce, sesame oil, rice wine vinegar, and red pepper.
Add the mushrooms and gently fold them into the marinade until they’re completely covered.
Place in the fridge to marinade for at least 30 minutes up to 1 hour.

Sautéing

Place a large skillet on medium heat. Add the flavorless oil to coat the entire pan.
Add the mushrooms and sauté for about a minute until they start to shrink in size. Turn off the stove and remove the pan from the heat.

Serving

In a bowl, add white or brown rice. Top with a dash or two of rice vinegar and soy sauce. Add a helping of the sauteed mushrooms and serve warm.

Notes

Further explanation of steps, process, and recommendations in the blog post above.

STORAGE

Store any leftovers in an airtight container in the fridge for up to 2 days.

Nutrition