This dish is using Sparassis Crispa, aka cauliflower mushroom. The specimen I found was not overly large.
As you all probably know I am no good with recipes and measurements. So keep this in mind as you read through.
I gave the head a good rinse, and upended it and set it to drain.
I then cut, with scissors, the ruffled parts down to where it got sort of solid. It was a little squishy in some spots near the center areas so I didn’t want to use that part.
Then I gave a more thorough washing to dislodge leaf and dirt. Again I set it aside to drain. Then in to the fridge overnight.
Next day I pulled out the large pieces and set them in the dehydrator, and decided to use all the smaller bits for a Hot n Sour soup.
I set out, garlic chili paste, soy sauce, rice vinegar, miso, garlic, ginger, onion, celery, tofu, zucchini, spring onion, baby arugula, and celery.
So first thing was to thin slice 1/4 of a medium onion, 1 stay of celery, 1/2 of 1/2 a zucchini, and 2 stalks of spring onion. Then I minced about 4 cloves of garlic, and shredded about a 1 inch nub of ginger. I took about 1/3 of a block of firm tofu and cubed it.
Now I put a bit of olive oil in a pan and started sautéing the onion, then I added a big spoon of chili paste, about 1/2 c soy sauce, and about 1/3 c rice vinegar. Then I added about 1 1/2 ltrs of water.
To all this I added about 3 T miso and let that break down. Then I added the tofu, zucchini, ginger, and celery.
Give that time to heat through and toss in a handful of baby arugula, and about 1/2 the sliced green onion.
Again, bring up to heat and you are done. Taste and adjust.
Once you have bowled the soup add a bit of green onion slices.
It was super yummy, a bit spicy to begin with for Tom, but once he adjusted he declared it a winner.