Butter-Roasted Cauliflower Mushroom with Chives and Nuts

Preparation info

  • Serves


    as a first course

    Appears in

    Vegetables from Amaranth to Zucchini

    By Elizabeth Schneider

    Published 2001

    • About

    There is just one cooking technique that maintains a cauliflower mushroom’s frilly form: high-temperature roasting. Fortunately, the same method also brings out its curious sweet-wild aroma—fruity, nutty, eggy, and altogether sui generis. If you enjoy butter, it is worth investing in the Danish and French products, which have more character than most American ones I’ve tasted.


    • 1 cauliflower mushroom (about pounds)
    • tablespoons butter
    • Salt and white pepper
    • Optional: baby spinach leaves or mâche
    • 2 teaspoons snipped chives
    • 2 tablespoons roasted, salted, and chopped pecans, macadamias, or cashews


      1. Preheat oven to 475°F. Trim heavy base from mushroom, if there is any (save for another use). Submerge mushroom in water for 5 minutes. Lift out gently. Turn mushroom over and repeat. If your sink has a hose, spray the crevices to remove soil and forest debris. Set mushroom on a towel and pat dry (or refrigerate, towel-covered, until cooking time).
      2. Melt butter in microwave oven or small pan. Choose baking pan to hold mushroom fairly closely. Brush pan with butter and set mushroom in it. Gently brush mushroom all over with butter, reaching into folds. Sprinkle with salt and pepper.
      3. Set in center of oven. Bake until edges brown, about 8 minutes.
      4. Immediately cut mushroom into 4 wedges. Set on 4 serving plates (on optional greens). Strew chives and nuts evenly over wedges. Serve at once.