IF YOU’VE NOTICED that the cauliflower mushroom might be more aptly named the day-old-clump-of-egg-noodles-stuck-in-the-collander mushroom, then you’re already halfway toward an understanding of how to cook it. In fact, I like to substitute cauliflowers in recipes that call for egg noodles. It’s ideal for a beef stew because you can cook the mushroom in the stew, then scoop it out as the bedding that the stew will be poured on.

Beef Stew with Sparassis

This is a basic stew recipe, codified by Mark Bittman in How to Cook Everything. You can make any number of changes, from the stock to the spices to the veggies, to make it more interesting. Ingredient amounts are largely up to you. As far as I know, Mr. Bittman hasn’t tried it over cauliflower mushroom.

1-2 lbs. stew beef, cubed
2-3 tbsp vegetable oil
2-3 large yellow onions, cut up
2-3 tbsp flour
2-3 cups beef or chicken stock
5-6 large carrots, cut up
3-4 russet potatoes, peeled and cubed
3-4 stalks of celery, cut up
1-2 bay leaves
1/2 tsp dried thyme
1 lb cauliflower mushroom, cleaned and cut into smaller clumps

Using a heavy pot or dutch oven, brown the beef all over in a couple tablespoons of vegetable oil, then remove from pan with slotted spoon. Cook the onions for a few minutes, then add the flour and cook another minute or two, stirring. Pour in the stock along with the bay leaf and thyme and add the beef back in. Stir well. Bring to boil, then reduce heat and simmer half an hour, covered. Add the carrots and potatoes. After an hour, add the celery and the cauliflower mushroom. Cook covered until tender. Season to taste. Before serving, scoop out the cauliflower mushroom and divide into bowls; ladle stew over mushroom.