It seems awfully early for cauliflower mushrooms to be up, but here they are:
They joined a small pile of yellow chanterelle mushrooms in the kitchen, and were just wonderful to eat.
I am pretty sure that cauliflower mushrooms are my favorite of the wild mushrooms that we eat. Chanterelles are pretty good too, which is a lucky thing because there are so many more of them. In the last few days, Joe and I have also found a few black trumpets and some teeny, tiny cinnabar red chanterelles.
The cauliflower mushrooms we just sauteed in butter and ate, but the chanterelles have been added to a wide assortment of other foods, including spaghetti sauce, sauteed yellow squash, eggplant & zuchini fritters, and scrambled eggs. There are more of those yellow mushrooms in a basket on the kitchen counter, so I am assuming that they will add to yet another meal this evening. Not sure yet what that will be, though.