Some people eat C. atramentarius, a close relative of the shaggy mane. Much liquid is released from the mushrooms when they are heated. Let them cook for a few minutes, until tender. They can be found both in spring and fall growing on lawns and gardens. Mael grew up in France but has spent a large part of his life in Utah, where he has cooked in several restaurants including High West Distillery in Park City. 500g Potatoes. Most of their flavor is lost when shaggy manes are dried. Emerging shaggy mane caps may lift asphalt pavement into the air in segments, fragmenting it in the process. A lot of hoopla is made about morel mushrooms in spring and early summer, and rightfully so. Cut the caps in half and bread with flour, beaten eggs, and fine dried breadcrumbs. Recipe: Shaggy Mane-Schnitzel with parsley potatoes. With a hand lens, shiny, angular, granular crystals may be seen at the apex of the cap. But the season is short, leaving much to be desired for fungivores. It is occasionally found growing in clumps from under protective rocks or logs. Young shaggy mane mushrooms have a distinctive pinecone-shaped and are covered in shaggy scales, giving them their iconic “shaggy” appearance. Recipe for .Shaggy Mane Mushroom Recipe - Admire the structural delicacy of this stately mushroom, balanced precariously atop its tall, slender white stem. Ingredients. Preserving: After sauteing for 3 to 5 minutes, place in containers for freezing. Now, once you have found and confidently identified shaggy mane mushrooms, you’re ready to do some cooking. You can eat the mushrooms on their own or serve them with pasta (think Shaggy Mane Alfredo) or wild rice. Careful collecting and gentle handling are essential to keep them intact. As a rule, when alcoholic beverages of any sort are drunk before or after eating these mushrooms, one … ½ bunch of parsley. Admire the structural delicacy of this stately mushroom, balanced precariously atop its tall, slender white stem. I agree shaggy manes are pretty easy to pick out, but there … When young, a dainty annular ring is found around the stem; this ring drops down the stem as the mushroom matures. Despite its seemingly frail appearance, this mushroom can generate enough power to perform one of nature's most astonishing weight-lifting acts. Among my favorites are chanterelles, lobster mushrooms, oyster mushrooms, and the topic of today’s article, shaggy mane mushrooms. Because of the risk associated with eating wild mushrooms, I cannot explicitly say that these mushrooms are foolproof, but they are relatively easy to identify. Liquefied Coprinus comatus was used as writing ink in George Washington's day. Shaggy mane is really distinct, but there may be some look-a-likes that you should be aware of. In a large, wide cast iron skillet or nonstick surface big enough to hold the shaggy manes… 1 lemon. This allows them to survive for a few days longer. Shaggy manes have a relatively mild flavor, so it’s best to keep things simple lest you overpower them. Mael’s main culinary interests are French pastries, foraged foods, and whiskey.). Salt, pepper, butter oil for deep-frying, cranberries. Shaggy manes have a relatively mild flavor, so it’s best to keep things simple lest you overpower them. Source: ""Wild About Mushrooms" by Louise Freedman", www.cookingindex.com - © 2008-2015 Cooking Index. The older, inky mushrooms are still edible, but they will make a gooey mess that is less than appetizing. (Mael Glon is a graduate student in the CMU Biology Department. C. micaceus can be used as a substitute for C. comatus, but it is not as flavorsome. Once you’ve harvested shaggy mane mushrooms from a good clean location (away from runoff or areas with contamination potential), here are a few ways to cook them: Fried Parmesan Crusted Shaggy Manes from Forager Chef; Shaggy Manes in Cream from The Morning Sun; Cream of Shaggy Mane Soup from The Myco Boutique It’s best not to wash these mushrooms; a gentle brushing to get rid of any dirt will suffice. Cooking shaggy manes is straight forward, but there are a few tricks to keep in mind. .Shaggy Mane Mushroom Recipe - Cooking Index. This keeps them from deteriorating during the cooking process. Sorry, there are no recent results for popular videos. Lastly, shaggy manes are delicate, so it’s best to cook them whole. Instructions. In some parts of the country, it is more abundant than the shaggy mane. Their cap and stalks are white with some tan markings. As a rule, when alcoholic beverages of any sort are drunk before or after eating these mushrooms, one becomes quite uncomfortable. Shaggy mane mushrooms (Coprinus comatus) are members of the inky cap mushroom family (Coprinaceae). Add salt to the beaten eggs. This website uses cookies to improve your experience. I recommend consulting an expert before eating any wild mushroom. Water hastens their deterioration, so they should be cooked immediately. Pleasant Rotary offers 'Heart of Michigan' gift boxes. The spores are black. Saute it in butter with chopped onions, salt and pepper, and add it to soup or pasta. Most importantly, a mushroom known as the “vomiter”, aka Chlorophyllum molybdites. This mushroom contributes its unique robust flavor to some of the tastiest wild-mushroom dishes, such as chicken Tetrazzini and shaggy mane cream soup. OK. You have permission to edit this article. By continuing to use the site, you accept our Privacy Policy and Cookie Policy. Add the mushrooms and gently coat them evenly in melted butter. Fine dry breadcrumbs. Its unique aromatic taste is transferred to the other foods and liquid with which it is prepared. Flour. My go-to recipe is as follows: Melt the butter in a pan over medium heat. This mushroom contains a chemical called coprine, a substance which acts like the medicine Antabuse. Pouring off the fluid for later use will speed up the cooking process. Add the onions and a pinch of salt, and cook until tender and beginning to brown. These particles resemble mica, from which the mushroom derives its name. They were one of the “fool proof four” that University of Minnesota professor Clyde Christiansen talked about in his 1943 book Common Edible Mushrooms, the others being chicken of the woods, giant puffballs, and morels..