By far the best mushroom dish I've ever created was a traditional Chinese hot and sour soup using cauliflower mushroom broth as a substitute for chicken broth, with large crunchy ribbons of cauliflower mushroom replacing cloud ears & shiitake in the soup.
pork, chicken or lobster mushroom
extra firm tofu
dried lily flower
mushroom soy sauce
Marukan seasoned rice vinegar
Chop up cauliflower mushroom into bite-size pieces. Place in water in stock pot & bring to boil; simmer for one hour or until broth is golden brown & aromatic. Marinate or season, then saute, julienne strips of pork or chicken – or, for a vegan twist, cut thin strips of lobster mushroom and cook until crisp. Cut julienne strips of extra firm tofu, bamboo shoots & ginger. Reconstitute dried lily flowers. Add ingredients to simmering broth. Season with soy sauce, vinegars & white pepper until you achieve appropriate balance of hot and sour flavors. Mix corn starch with cold water & slowly add to soup to thicken to desired consistency. Remove from heat, stir in lightly beaten duck eggs & garnish with chopped scallions.