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Photograph by Brother Alfred Brousseau, St. Mary's College
Coprinus comatus, commonly known here as the Shaggy Mane, is a very abundant mushroom in the mountains of the southwestern United States in the late summer and fall. I have found it most commonly along mountain roadsides at elevations above 7500 feet. While I have also found it growing in areas of disturbed soil not in the vicinity of roads it is most commonly found here growing along the roadside or sometimes even in the road itself. It appears to favor buried organic material including buried wood. It often fruits in great numbers and attempts to continue fruiting up to and beyond frostpushing its way up during the warmth of the day only to freeze the next night. It is edible and often greatly appreciated by those who prepare it correctly, though the flavor is quite subtle. Because of their large size and white color and the fact they grow along roadsides so commonly shaggy manes are well-suited to being collected at night through jack-lighting. They tend to become immobile when caught in the bright beam of a headlight at night and are then easy to subdue.
o.jpg)
Copyright, 1997, Indiana University
Photograph by John C. Tacoma, copyright held by Indiana University
(see http://www.ulib.iupui.edu/special/mss019.html).
Contents of this Page
Common Names - Common names listed for many languages
Descriptions - Links to descriptions of this species in many languages
Photographs - Links to photographs of this species on the web
Drawings and Paintings - Links to illustrations of this species on the web
Postage Stamps - Links to postage stamps showing this species on the web
Recipes on the Web - Links to recipes for this species on the web (in many languages)
My Own Recipes:
Mozzarella-Stuffed Shaggy Manes
New Mexico Cream of Shaggy Mane and Fresh Red Chile Soup
©2001 by B.W. Freyburger. All Rights Reserved.
NOTE REGARDING INFORMATION ON THIS PAGE
The following information and links are compiled by B.W. Freyburger of Gallup, New Mexico, who regularly collects Coprinus comatus during the late summer and fall in the mountains near there. Please notify him of persistently dead links, additional links regarding this species, or errors in information or links herein through email by clicking on his name above. This site contains links to other sites which are not authored by or controlled by the webmaster of this site. Unfortunately these sites sometimes diasppear or or are reorganized or moved leaving the link nonfunctional. I try to check for dead links and update or remove them as often as possible. Information, recipes, photographs, illustrations, and other material on these sites is likely subject to copyright protection. Please respect the legal rights of persons creating this material. This site also utilizes some clip art obtained from sources which identified it as public domain or authorized for use on non-commercial sites. If you notice any material on this site which you believe to be used in violation of copyright laws please notify the webmaster immediately. Some clip art appearing here is original. All original material contained on this page not otherwise copyrighted is ©2001 by B.W. Freyburger. All rights reserved.
Basque: urbeltz
Catalan: bolet de femer, matacandelesm, bolet de tinta, pixacà barbut
Czech: hnojník obecný
Danish: paryk blækhat, paryk-blćkhat
Dutch: geschubde inktzwam, inktzwam, schubbige inktzwam
English: lawyers wig, lawyer's wig, shaggy cap, shaggy ink cap, shaggy
mane, shaggymane, maned coprinus
Finnish: suomumustesieni, suomuinen mustesieni
French: coprin chevelu, escumelle
German: schopftintling, schopf-tintling, spargelpilz, przelantintling
Hungarian: gyapjas tintagomba
Italian: Agarico chiomato, coprino, fungo dell'inchiostro, coprino chiomato, funciu
d'inchiostru, funciu calamaru, calamaru
Japanese: sasakure hitoyotake
Norse: matblekksopp
Polish: czernidlak kolpakowaty, czernidlaka kolpakowatego
Yugoslavian (Serbian?): velika djubretarka, gnojistarka
Sicilian: fůnciu d'inchiostru, calamaru
Slovakian: hojník obycajný
Slovenian: velika tintnica
Spanish: apagacandil, apagador, barbuda, seta barbuda, hongo de
corral, matacandelas, matacandil
Swedish: fjällig bläcksvamp
Turkish: posteki mantarý
Click for Full-Sized Photograph
Photograph by Angelos Papadimitriou from Mushrooms in Greece
Used by permission of Angelos Papadimitriou.
Index of Angelos Papadimitriou Mushroom Photographs on this site
Other Photographs of Coprinus comatus by Angelos Papadimitriou
Links to descriptions of Coprinus comatus on the web in many languages.
Basque
Catalan
DanishForeningen til Svampekundskabens Fremme - Lokalforeningen for Sjćlland
English Edible and Poisonous Mushrooms (scroll down)
Fox Ridge State Park Online Field Guide to Central Illinois Mushrooms
Mushrooms of Northeastern North America - Sample Illustrations and Descriptions (scroll down)
The finest mushrooms and toadstools of the Netherlands
Finnish Muita Sieniä 3 - Siirry Keittokirjaan
Flemish:
French Champignons à lames, pied sans anneau
Champignons commestibles (scroll down)
L'espace "Nature" - Les champignons - La nature à Versoix (scroll down)
Les Champignons (scroll down)
Les champignons comestibles (scroll down)
Les Champignons de Sept-Iles par Raymond Boyer (scroll down)
Patrimoine Naturel du Pays de Cauxet de l'Estuairede la Seine
Société Mycologique de Strasbourg
German Champignons, Tintlinge (scroll down)
Toxikologische Abteilung der II. Medizinischen Klinik der Technischen Universität München
Wien Online - Speisepilze und weitere eßbare Pilze
ItalianAmministrazione Provinciale di Consenza - Funghi della Provincia di Cosenza
Gruppo Micologico "G. Bresadola"
Gruppo Naturalistico Graffignana
I Funghi Nel Trentino-Gruppo Micologico Giacomo Bresadola di Trento
Norse Seks sikre sopper (scroll down)
Polish
Na grzyby! - atlas polskich grzybów (Fungi of Poland)
Strona o grzybach Pasma Podhalanskiego
Spanish Asociación de Setas "Andoa" (scroll down)
Recetas De Siempre - Algunos Hongos en Tierras de Soria
Swedish
©2001 by B.W. Freyburger. All Rights Reserved.
Links to photographs of Coprinus comatus on the web.
AFFTIS Cyber Museum (text in Japanese)
Alle, Steve (showing C. coprinus emerging through asphalt) (text in English)
Amministrazione Provinciale di Consenza - Funghi della Provincia di Cosenza (text in Italian)
Anette's Svampsida (text in Swedish)
Ardennes Magazine - Champignons des Ardennes
Arizona Mushroom Club (text in English)
Arzenšek, Bojan - World of Mushrooms
Arzenšek, Bojan - World of Mushrooms
Asociación de Setas "Andoa" (scroll down)(text in Spanish)
Atlas des Champignons (text in French)
BBC Watch Out (text in English)
Béa et les champignons (text in French)
Berner Oberland News (text in German)
British Wildlife Guide - Fungi (text in English)
CalPhotos - Berkeley Digital Library Project
Champignons à tête blanche (text in French)
Claus' Own Page - 6 Safe Mushrooms (scroll down)(text in English, Norwegian and German)
Cornell Center for Fungal Biology
Cornell Center for Fungal Biology
Courante Paddestoelen (text in Flemish)
CR-ed (scroll down)
Der Pilzfreund (text in German)
École Mgr-Desranleau (text in French)
Edible & Poisonous Fungi (scroll down)(text in English)
Edible-Mushrooms.com (text in Chinese)
Einheimische Pilze in Süddeutschland Nafoku Natur- und Foto-Kunst S. Jelinek (text in German)(At the request of Sabine Jelinek this link now ties to the general page of mushroom photographs and not specifically to the nice photograph of Coprinus comatus which can be found just above the bottom of the page and can be enlarged by clicking on it. I am sorry to make you have to look around for it but you will see some other nice photographs in the process.)
Els Boletes de la Garrotxa (scroll down to the last mushroom on the page)(text in Basque)
Excursies Spoorzicht Paddestoelen: plaatjeszwammen (text in Dutch)
Exposition de Compiègne les 23 et 24 septembre 2000
FalconED (text in Finnish)
Fermilab's Interesting Fungi (text in English)
Field, Jim (scroll down)(text in English)
Fira2 Ltd. (text in English)
Fishing in Wales (text in English)
Flavii Magistri Pagina Domestica Classica Lemoynensis (text in English)
Foreningen til Svampekundskabens Fremme - Lokalforeningen for Sjćlland (text in Danish)
Fotos von Pilzen (text in German)
Fotos von Pilzen (text in German)
Funghi (text in Italian)
Funghi commestibili (text in Italian)
Funghi d' Italia (text in Italian)
Fungi (text in English)
Fungi of the San Francisco Bay Area (text in English)
Fungi Web (Rainer Harf) (text in German)
Fungimap (text in English)
Fungus Fotos by members of the San Diego Mycological Society
Galeria gatunków (text in Polish)
Galerie des champignons (text in French)
Garcia Soria, Luis (text in Spanish)
Gobe Mushrooms (text in Slovenian?)
Goldstein, Michael - Autumn in Vermont (text in English)
Gruppo Micologico - Ligure Piemontese - Il Cerchio delle Streghe
Gruppo Micologico "G. Bresadola" (text in Italian)
Gruppo Naturalistico Graffignana (text in Italian)
Grzybobranie w Internecie (text in Polish)
Grzyby (text in Polish)
Gyapjas tintagomba (Coprinus comatus) (text in Hungarian)
Healthy on-line magazine (text in English)
Heerkens, Marie - Marie Heerkens' Mushroom Art Gallery (scroll down to the last picture on page)
Herfst: regen, wind en zon wisselen elkaar af (scroll down)(text in Dutch)
I funghi commestibili (text in Italian)
I Funghi Italiani (text in Italian)
I Funghi Nel Trentino-Gruppo Micologico Giacomo Bresadola di Trento (text in Italian)
I miei Ritrovamenti funghi e non solo - Anno 2000
Ikuo Asai (text in Japanese)
Il Regno dei Funghi (text in Italian)
Informationszentrale gegen Vergiftungen des Landes Nordrhein-Westfalen, Zentrum für Kinderheilkunde der Universität Bonn (text in German)
Informationszentrale gegen Vergiftungen des Landes Nordrhein-Westfalen, Zentrum für Kinderheilkunde der Universität Bonn (text in German)
Institute for Culture and Ecology - Non Timber Forest Products in the United States (text in English)
Introduction to Fall Mushrooms by Michael W. Beug
Introduction to Mushrooms Revised April 2000 by By Michael W. Beug
Jang Gwan-og (text in Korean)
John C. Tacoma Mushroom Slide Collection, 1968-1978 (text in English)
John C. Tacoma Mushroom Slide Collection, 1968-1978 (text in English)
John C. Tacoma Mushroom Slide Collection, 1968-1978 (text in English)
John C. Tacoma Mushroom Slide Collection, 1968-1978 (text in English)
John C. Tacoma Mushroom Slide Collection, 1968-1978 (text in English)
Jolanda's Natuur Homepage (text in Dutch)
Kaschabek, Stefan - Pilz-Galerie
Kees Uljé Coprinus site (text in English)
Kinoko_ya - Mushrooms and Other Fungi of Japan (text in English)
Kinoko_ya - Mushrooms and Other Fungi of Japan (text in English)
Komaba's Fungi (text in Japanese)
L'espace "Nature" - Les champignons - La nature à Versoix (scroll down)(text in French)
La Versilia (Coprinus saltato) (text in Italian)
Le Mie Foto Digitali (text in Italian)
Les champignons (text in French)
Les Champignons (text in French)
Les Champignons (scroll down)(text in French)
Les champignons comestibles (scroll down)(text in French)
Les champignons communs (text in French)
Les Champignons de Sept-Iles par Raymond Boyer (scroll down)(text in French)
Les Différentes Espčces sur le Marché
Lincolnshire Wildlife Trust (text in English)
Lincolnshire Wildlife Trust (text in English)
Ludi's kleine Pilzkunde: Speisepilze (text in German)
Manitaria (text in Greek)
Marck's Mycophalogical Madness
Mat' Kurja - A Virtual Guide to Slovenia - A Few Good Mushrooms (text in English)(scroll down to find it)
Möllebacksskolan Hven (text in Swedish)
Mushroom Village (text in Korean)
Mushrooms and Funguses of British Columbia Canada
Mushrooms and Funguses of British Columbia Canada
Mushrooms and Toadstools of the Hampshire and Surrey Borders
Mushrooms in the Garden (scroll down)(text in English)
Mushrooms of Northeastern North America - Sample Illustrations and Descriptions (scroll down)(text in English)
MushroomsNY by FedericoSavini (text in English)
Muskos Siw (text in Swedish)
Mycology at Humboldt State University
Na grzyby! - Atlas Polskich Grzybów (Fungi of Poland) (text in Polish)
Nanjing University (text in English)
National Museum of Natural Science (Taiwan)
Natural History of Hiroshima City
Natural Perspective The Fungus Kingdom: Order Agaricales
Naturalia - l'ambiente naturale della Valtellina
Nomura Masato - Natural History of Hiroshima City (text in English)
Non Timber Forest Products - United States (text in English)
Northern Ireland Fungus Group (scroll down)(text in English)
Office National des Forêts (text in French)
Oikos Funghi On Line (text in Italian)
Paddestoelen, Pilze, Fungi, Champignons
Paddestoelen, Pilze, Fungi, Champignons
Patrimoine Naturel du Pays de Cauxet de l'Estuairede la Seine (text in French)
Perretxikuak (text in Basque)
Phototheque-Fototeek (Coprins chevelus en déliquescence)
Pictures by Jan van Asselt - Fungi
Pietro Pavone e Pietro Signorello - Funghi dell'Etna
Pilze (text in German)
Pilze (text in German)
Pilze (text in German)
Pilze, Pilze, Pilze-Pilzgalerie (text in German)
Pilze: Welcher ist giftig, welcher nicht? (scroll down)(text in German)
Pilzgalerie.de (text in German)
Pilzschutz - Naturschutz (text in German)
Qingyuan Sun-Sun Mushroom Co., Ltd.
Reiners, Vera (text in German)
Ricciardi, Alberto - I funghi dell'Alto Jonio (text in Italian)
Rogaland Arboret - Randi Haukebø
Rupérez Aylagas, Gerardo (text in Spanish)
Ryedale Natural History Society: Fungi (scroll down)(text in English)
Seks sikre sopper (scroll down)(text in Norwegian)
Selected Field Guides to Mushrooms By Judy Hernandez (text in English)
Selected Mushrooms of America (scroll down)(text in English)
Setas (text in Spanish)
SMW und Infomed-Verlags AG (Download 1671kb image) (scroll down)(text in German and English)
Société Mycologique de Strasbourg (text in French)
Societe Mycologique Vaudoise-Quelques photos de Georges Monnier
Spiselige - Eßbare - Edible Mushrooms - Short-Listing of the 25 Most Common Mushrooms
Spore Trading Post, Inc - The Culture Room (scroll down)(text in English)
Strona o grzybach Pasma Podhalanskiego (text in Polish)
Subdivision Basidiomycotina - The Club Fungi
Tachenon Alain (text in French)
Tayside Fungi and Mushrooms - Reres Park / Shiell Street, Broughty Ferry, Dundee
The finest mushrooms and toadstools of the Netherlands (text in English)
The Fungi of California (text in English)
The Mighty Mushy Mushroom Macro Page
The Mighty Mushy Mushroom Macro Page
The Mighty Mushy Mushroom Macro Page
The Mighty Mushy Mushroom Macro Page
The Mining Company: Botany (scroll down)(text in English)
The Mushrooms of Autumn (scroll down)(text in English)
The Scots Kitchen (scroll down)(text in English)
Tiziano (text in Italian)
Toxikologische Abteilung der II. Medizinischen Klinik der Technischen Universität München (text in German)
Trièves, Matheysine, Valbonnais, Beaumont, Pays de Vizille (text in French)
Tuomainen, Raija (text in Finnish)
Tuomainen, Raija (text in Swedish)
Tuomainen Raija (text in Swedish)
UC - Clermont College - Bio 113 - David B. Fankhauser
UC - Clermont College - Bio 113 - David B. Fankhauser
Uiterlijke kenmerken van een paddestoel
Uiterlijke kenmerken van een paddestoel
Undervisning (scroll down)(text in Norwegian)
University of California, Berkeley - Digital Library Project (text in English)
Variedades de Setas en VALDEORAS, TRIVES E O BOLO 1976-1999
Vas's Ink Cap Recipes (text in English)
Web dels Bolets (text in Catalan)
What Do Mushroom Do? (scroll down)(text in English)
Wien Online - Speisepilze und weitere eßbare Pilze (text in German)
Wild Mushroom Home Page (text in English)
Wild Mushrooms from Tokyo (young sporocarps) (text in Japanese)
Wild Mushrooms from Tokyo (spores) (text in Japanese)
Wild Mushrooms Of The North Davis Greenbelt (text in English)
Worcestershire Naturalists' Club
www.pilzfinder.de (text in German)
Yamaguyo (text in Japanese)
Yoshi Someya - Fungi - my eternal nostalgia
Yoshi Someya - Fungi - my eternal nostalgia (from below)
Yoshi Someya - Fungi - my eternal nostalgia (the best size for the kitchen)
Zeuter Development Corporation (text in English)
©2001 by B.W. Freyburger. All Rights Reserved.
Links to illustrations of Coprinus comatus on the web.
Champignons commestibles (scroll down)(text in French)
Champignons, Tintlinge (scroll down)(text in German)
Conozca las Setas (text in Spanish)
Edible and Poisonous Mushrooms (scroll down)(text in English)
Duval, Guylaine (text in French)
Eat It! (text in English)
Gibson, W. Hamilton, 1895, Our Edible Toadstools and Mushrooms and How to Distinguish Them
Hutchings, Doris - The British Naturalist's Association London and West Kent Branch
International Society for Mushroom Science (scroll down)(text in English)
International Society for Mushroom Science
Irving Nature Park (text in French)
Laboratorio de Programación de Sistemas
Laur, Mary; Ink Caps: Hour Ten (text in English)
Mushrooms, edible and poisonous (text in English)(scroll down page to find it)
Sawyerville Automne 1998. Aquarelle sur papier A4
Türkiye'nin Yenen Mantarlari (text in Turkish?)
Tyler, Jonathan - BBC Wildlife Magazine Edible Fungii Poster, 1995
Welt der Pilze (text in German)
Welt der Pilze (text in German)
Welt der Pilze (text in German)
Welt der Pilze (text in German)
©2001 by B.W. Freyburger. All Rights Reserved.
Bath Royal Literary and Scientific Institution
©2001 by B.W. Freyburger. All Rights Reserved.
Links to postage stamps depicting Coprinus comatus on the web.
Australia August 19, 1981 (text in English)
North Korea 1995 (text in Korean)
South Korea March 31, 1995 (text in English)
THE MANDATORY DISCLAIMER
On mycophagy:
There is a saying in German that translates roughly as "All mushrooms are edible, but some kinds only once." Put another way, there are old mushroom hunters and there are bold mushroom hunters, but there are no old bold mushroom hunters. Coprinus comatus is rather easy to identify and is eaten worldwide, though some European sources and even a few American sources suggest avoiding alcohol after consuming it. It is generally accepted that American strains have insufficient coprine content to cause any problem in metabolizing alcohol. It is possible that European sources that claim otherwise may have confused it with C. atramentarius that can cause acetaldehyde poisoning if alcohol is consumed after eating it. On the other hand perhaps some strains of C. coprinus have more coprine content than others. I have eaten C. comatus hundreds or thousands of times, often in conjunction with or followed by alcohol, and never had any adverse reaction. I therefore dismiss the assertions that one should not mix C. comatus and alcohol, for myself anyway. However, it would be wise to limit ones consumption of both mushrooms and alcohol until you are confident that the strain of C. comatus you are consuming and your particular metabolism will not result in an adverse reaction. Individual physiology and particular strains of C. comatus may differ in this regard. If you are cooking for others it would be wise to either play it safe and avoid the alcohol completely or be even more moderate. Keep in mind that with C. atramentarius, which has a well-documented syndrome of acetaldehyde poisoning when followed with alcohol, the most dangerous time to consume alcohol is said to be about eight hours to three days after consuming the mushrooms. I am generally more cautious about mixing alcohol and C. atramentarius but have done so more than once without adverse reaction.
But make sure what you are eating really is Coprinus comatus. There is little one could confuse it with except possibly Coprinus atramentarius, which is not shaggy and usually is more fleshy, smaller, shorter, bell-shaped and less white. I have never seen the gills of C. atramentarius turn the beautiful wine color that the gills of C. comatus attain as deliquescing starts. Some have confused Podaxis pistillaris with C. comatus, but that stalked puffball does not deliquesce and has no gills.
To begin with eat only small amounts if you have not eaten this species before until you are sure you have no individual adverse reaction to it. Do not eat a combination of species unless you have eaten them separately many times already without adverse reaction. Eat only fully white fresh young specimens of Coprinus comatus. Don't overdo it. Most adverse reactions I have had to wild mushrooms have usually been tied to over-consumption. Most of all, if you aren't absolutely sure what it is, it is generally wiser not to eat it. When in doubt throw it out.
On storing C. coprinus:
I have heard that Vietnamese use egg cartons to transport C. coprinus, inverting them into the egg spaces and carrying them up-side-down. It is said this slows deliquescing. I have not tried this. It is also said that placing them in cold water will slow the process. This is true, but it doesn't work forever; after 12 hours or so half of what you collect will most likely still need to be tossed. Deliquescing is an enzyme-based processed that can be stopped by cooking, but that is the only way I have yet found to do it.
As for longer term storage, I have seen dried C. coprinus advertised on the web, but I suspect this must be achieved with oven drying. Sun drying, which I usually use for mushrooms, does not work well for inky caps: one generally ends up with dried black goo. Many advocate blanching C. coprinus in boiling water and then freezing them (methods for freezing Coprinus comatus). If one has abundant freezer space this works well. I prefer to blanch and pickle them with vinegar, garlic and spices. Processed in a boiling water bath they will keep quite a long time this way. Pickling generally works best with young buttons. Pressure canning probably works well too, without the acetic taste of the vinegar, but I have not tried it.
On cooking C. coprinus:
Many people try to fry up C. comatus by dumping a whole bunch of them in a frying pan with some butter. This usually does not yield the desired result. All mushrooms contain a large amount of water, but C. comatus seems to expel more than most in cooking. If you try frying up a large amount in butter you will probably end up with stewed mushrooms rather than fried ones. This may be perfectly fine for spreading on toast (a common way of eating C. comatus as a matter of fact), but might not be the result you wanted. In general if I fry C. comatus it is usually in olive oil, which can be heated to a higher temperature than butter without burning. If you intend to fry C. comatus it is rather more efficacious to cook only small amounts at a time. Filling up the whole frying pan will generally yield a stewed result. I find the flavor of C. coprinus to be subtle, yet magnificent. If I am cooking them with cheese I generally prefer blander types such as mozzarella rather than, say, a sharp cheddar. In some ways the texture is even better than the flavor. They are often compared to cooked properly cooked octopus or squid largely because of their texture.
On picking, storing, preparing and eating Coprinus comatus see A Peek into the World of Mushrooms.
For more suggestions regarding shaggy manes see Wildman Steve Brill's Mushroom Site.
o.jpg)
Copyright, 1997, Indiana University
Photograph by John C. Tacoma, copyright held by Indiana University
(see http://www.ulib.iupui.edu/special/mss019.html).
Links to recipes using Coprinus comatus appearing on the web.
Notes: (1) and (2) are recipes that appear both in Italian and English.
CzechHnojníky Zapečené na Lasturách
Vaječný Bochníček s Hnojníky a Sýrem
Click for Full-Sized Photograph
Photograph by Angelos Papadimitriou from Mushrooms in Greece
Used by permission of Angelos Papadimitriou.
Index of Angelos Papadimitriou Mushroom Photographs on this site
Other Photographs of Coprinus comatus by Angelos Papadimitriou
DanishToast med Paryk-Blćkhat (scroll down)
English Baked Mushrooms (scroll down)
COCKTAIL Of COMATUS (scroll down)(2)
COMATUS A BALMY VINEGAR (Coprinus with Balsamic Vinegar)(1)
Crêpes Forestière (scroll down)
Morel Bisque (scroll down)(suggested alternate mushroom)
Mushroom Omelette (scroll down)
Mushroom Sauce for Pasta (scroll down)
Mushrooms with Sour Cream (scroll down)
Mushroom-Yogurt Soup (scroll down)
Roasted Vegetable Pizza with Caribou and Wild Mushrooms
Sauteed Mushrooms with Sour Cream
Sauteed mushrooms with sour cream
Shaggy Mane Chicken Tetrazini (scroll down)
Shaggy Mane Quiche (scroll down)
Shaggy Mane Soup (scroll down)
French Coprins farcis (scroll down or select from menu)
Soupe veloutée aux coprins chevelus (scroll down or select from menu)
Velouté de coprins (scroll down or select from menu)
Click for Full-Sized Photograph
Photograph by Angelos Papadimitriou from Mushrooms in Greece
Used by permission of Angelos Papadimitriou.
Index of Angelos Papadimitriou Mushroom Photographs on this site
Other Photographs of Coprinus comatus by Angelos Papadimitriou
German Fritierte Hüte von Schopftintling und Parasol
Fritierte Hüte von Schopftintling und Parasol
Fritierte Hüte von Schopftintling und Parasol
Fritierte Hüte von Schopftintling, und Parasol
Rindergulasch mit dunklen Pilzen und Morcheln
o.jpg)
Copyright, 1997, Indiana University
Photograph by John C. Tacoma, copyright held by Indiana University
(see http://www.ulib.iupui.edu/special/mss019.html).
Italian Cocktail di Comatus (scroll down)(1)
Comatus All'Aceto Balsamico (2)
o.jpg)
Copyright, 1997, Indiana University
Photograph by John C. Tacoma, copyright held by Indiana University
(see http://www.ulib.iupui.edu/special/mss019.html).
Spanish Barbudas con Comino (scroll down)
Barbudas Rellenos (scroll down)
Cocochas de Coprinus (scroll down)
Coprinos Rellenos (scroll down)
Falsos chipirones en salsa negra de trompetas de los muertos
Falsos chipirones en salsa negra de trompetas de los muertos
Tortilla de Barbudas y Ajos Porros (scroll down)
Swedish
Svamp och musslor (scroll down)
o.jpg)
Copyright, 1997, Indiana University
Photograph by John C. Tacoma, copyright held by Indiana University
(see http://www.ulib.iupui.edu/special/mss019.html).
Here are a couple of my favorite recipes that coordinate well with each other and combine to make a good meal:
Mozzarella-Stuffed Shaggy Manes
Serves 4 as an Appetizer
Created by B.W. Freyburger 9/3/2000
This is a dish I came up with while camped on the slopes of Mount Taylor after a day of mushroom picking there. It is a rather Italianized version of a "Shaggy Mane Popper." I did not use olive oil but probably should have. All who ate them pronounced them quite good. Reserve removed stems and any leftover bread crumbs for soup (recipe follows).
12 small to medium unopened shaggy manes
1 egg beaten with a little half-and-half
mozzarella cheese
3/4 cup bread crumbs seasoned with salt, basil, oregano and freshly ground pepper
oil for frying (preferably olive oil)
Take the small unopened and completely white shaggy manes and remove the stem by twisting the cap while holding the stem. Cut a chunk of mozzarella cheese about the size of the hollow in the cap and place it inside. Coat with egg mixture and then roll in bread crumbs until completely coated. Fry in oil until browned on all sides, turning as needed. Drain on paper towels and serve hot. Serve as an appetizer (or as a main dish for a vegetarian meal with soup and salad).
New Mexico Cream of Shaggy Mane and Fresh Red Chile Soup
Serves 4
Created by B.W. Freyburger 9-3-2000
I first threw together this soup one night while camping on the slopes of New Mexico's Mount Taylor after a day of picking mushrooms there. I used seasoned bread crumbs left over from making Mozzarella-Stuffed Shaggy Mane Caps (recipe above) and the shaggy mane stems leftover from that dish in this soup (be sure to use some caps as well). I would suggest using flat Italian parsley but in this case I used English curled because the flat was not available. It was quite delicious. Shaggy manes are best cooked in the vicinity of where they are found. As with trout the best flavor to shaggy manes is often attained by cooking them right where you find them. If taken far from their source shaggy manes tend to quickly turn into a black goopy mess. Normally I would not suggest butter as a cooking medium for shaggy manes. Most mushrooms tend to exude substantial liquid during cooking, but shaggy manes do so more than most species. Slowly cooked in butter at a low temperature shaggy manes tend to become a soupy mess (albeit perhaps a good tasting soupy mess). One of the common ways of eating them (and the only one I had heard of in my youth) is to cook up such a soupy mess and spread it on toast. But there are many ways of preparing shaggy manes that produce much more satisfying results. I generally prefer to fry them in oil which can be heated to a higher temperature than butter without scorching. This tends to cook away more of the exuded liquids and avoid the soupy result. In this case, however, the end result is intended to be soup anyway and the butter provides a nice flavor, so I used butter.
Fresh red chile is the fully ripened (but not yet dried) form of the New Mexico green chile and is highly sought after for its color and slightly increased sweetness (as compared with the unripe green chile). While one can usually find numerous brands and types of dried red chile or red chile powder in any grocery store in New Mexico at any time of year, fresh red chile is much harder to come by. It is available only during the harvest season and then often only at premium prices or by lucking into it. The point of the chile is, in part, to provide contrasting color. As a proper New Mexico resident at this time of year, I had both green and red fresh chile and chose the red for this reason, although the fresh red chile may have added a little more sweetness to the soup than a non-ripe green one would have. The chile also adds a bit of New Mexico to the soup (we take our chile quite seriously here). The chile I used was from the bottom end (usually the least hot part) containing no seeds (usually the hottest part) of a medium hot ripe fresh chile and provided merely a background hint of spiciness. An equivalent amount of red bell pepper together with a bit of New Mexico red chile powder (or a few splashes of Tabasco Sauce) would probably produce a similar effect if ripe New Mexico red chile is not available fresh (which it almost surely won't be).
Sherry, port or Madeira could probably be used in place of the brandy. What I had at the time was brandy, so that's what I used. (Please read comments above under the Mycophagy Disclaimer regarding Coprinus sp. and alcohol before consuming C. comatus with alcohol or following it with alcohol. I do not say don't do it, because I regularly do it without adverse reaction. I just say read the warnings and be very moderate to begin with until you are confident this will not result in acetaldehyde poisoning. I gather acetaldehyde poisoning can be rather unpleasant and it may not be something you or your friends want to undergo on a mountainside somewhere.)
2 cloves garlic, thinly sliced
3/4 cup thinly
sliced scallions
1 oz. butter
1/4 to1/2 cup finely chopped New Mexico ripe, fresh red chile (medium hotness)
3
cups chopped shaggy manes (Coprinus comatus)
1/4 chopped parsley (preferably Italian)
1/4 cup bread crumbs seasoned with basil, oregano and freshly ground black pepper
2 cups chicken broth
1 cup half-and-half
1/4 cup brandy
salt to taste
chopped parsley for garnish (preferably Italian)
Sauté garlic and scallions in butter until transparent. Add finely chopped fresh red chile and sauté three minutes more. Add chopped shaggy manes and 1/4 cup chopped parsley and cook for three minutes more. Add seasoned bread crumbs (one could alternatively use a tablespoon of flour and some basil, oregano and freshly ground black pepper) and cook for three more minutes. Add chicken broth and simmer for 10 to 20 minutes. Add half-and-half and let heat through. Add brandy and season to taste with salt. Serve garnished with chopped fresh parsley.
This is one of my favorite ways to cook shaggy manes which go superbly with mozzarella cheese. This is a "pizza bianca" which does not use tomato sauce. Between the melted cheese, the olice oil and the liquid exuded by the shaggy manes this pizza never seem to be too dry (in fact don't use too many shaggy manes or it may be quite soggy instead). The shaggy manes should be sufficient to exude enough liquid to flavor the upper portion of the dough but not enough to make it soggy.
Make whatever amount you need
Pizza dough:
Any standard pizza dough will work fine. If you don't regularly make pizza dough here are a few recipes:
Basic Pizza Dough from Diana's Kitchen
Garlic Herb Pizza Dough from Martha's Recipes
Master Pizza Dough from Food Network
Pizza Dough Recipe from fatfree.com
Pizza Dough recipe from pizzatherapy.com
Shape pizza dough to 1/4" thick for size you want to make. Leave a substantial edge to hold in the liquid the shaggy manes will exude.
Topping:
mozzarella cheese, grated
young, white shaggy manes, trimmed and cleaned
dried thyme
dried Mexican oregano
salt and freshly ground black pepper to taste
olive oil
a few cloves garlic, peeled and minced
parmesan cheese, grated
Preheat oven to 400 degrees (F). Generously spread grated mozzarella cheese on top of prepared crust. Take cleaned and trimmed shaggy manes and shred by pulling the cap into thin shreads. The hollow stems should also be shreded and used. Cover cheese with about a half-inch layer of shredded shaggy manes. Sprinkle a bit of thyme and dried Mexican oregano over the mushrooms along with salt and freshly ground pepper to taste. If you prefer other herbs or have access to fresh herbs such as oregano, thyme, basil or something similar by all means use them. Top with more grated mozzarella. I find this basic recipe to be quite satisfying but if you are looking for something a bit more complex or decorative you can add any of the optional toppings listed below. Keep in mind that strongly flavored toppings could overwhelm the subtle mushrooms which should highlight this pizza and use them sparingly. The only additional topping I use at all regularly is chopped black olives. Heat a bit of olive oil in a small skillet and briefly fry some peeled and minced garlic cloves until they just begin to brown (don't let them burn and become bitter). Pour this mixture over the top of the pizza.
Optional Topping Ingredients:
shredded sliced prosciutto
chopped black olives
sliced red, green, yellow or other colored bell pepper
chopped ham
chopped onion
sliced artichoke hearts
chopped, peeled, roasted green chiles
grated provolone or fontina cheese
thinly sliced green onion
cooked and peeled medium or small shrimp
Bake pizza 20-25 minutes in a 400 degree (F) oven until cheese is bubbly and starting to brown. Remove and allow to cool about five minutes. Cut with pizza cutter and serve.
©2001 by B.W. Freyburger. All Rights Reserved. |
Wrapped up pizza more convenient for carrying around than the flat kind.
Proceed as for Shaggy Mane Pizza except when you get the pizza dough rolled out spread toppings over 1/2 of the dough and then fold over and seal. You can also add some ricotta mixed with a beaten egg and chopped spinach and seasoned with s and freshly ground pepper and nutmeg to the filling. Use of optional ingredients is recommended in calzones to provide a more complex filling. Place on a greased baking sheet and bake in a 400 degree (F) oven for about 30 minutes until golden brown.
In New Mexico empanadas are generally considered to be a dessert dish and are generally filled with sweet fillings such as apples, pumpkin or mincemeat. But in most of Latin America small baked or fried pies filled with meat, seafoood, cheese or other savory fillings are very common. Here is my appetizer/main dish recipe for savory empanadas made from Coprinus comatus:
Yield: 10-12 empanadas
2 to 2-1/2 cups all-purpose flour
1 tsp. salt
3 tbsps. lard or vegetable shortening
1 egg yolk
1/2 cup ice water
1-2 tbsps. olive oil
1 clove garlic, peeled and minced
1 medium onion, peeled and slivered
8 oz. Coprinus comatus, trimmed, cleaned and pulled into shreds
2 or more large New Mexico green chiles (mild to medium) roasted, peeled, temmed, seeded and chopped (canned or frozen can be used)
dried Mexican oregano, crumbled, salt and freshly ground pepper to taste
3/4 cup grated Mexican white cheese or monterey jack cheese
oil for frying
Mix flour and salt in a bowl. Cut in lard or shortening with a pastry knife. Slowly add ice-water mixed with egg yolk to make a pastry dough and mix thoroughly. Knead until smooth. Divide dough into 10-12 balls about the size of a golfball and set aside to rest while preparing filling. To make filling saute garlic and onion in olive oil until transparent. Add mushrooms and green chile and cook until liquid has cooked off. Season to taste with salt, crumbled dried Mexican oregano and freshly ground pepper. Set aside. On a lightly floured surface roll each ball of dough out until it is 4-5 inches in diameter. Spread a few tablespoons of filling over half of each circle and sprinkle a tablespoon or so of grated cheese over the filling. Brush edges of dough with water and fold unfilled half over filled half and seal dough with the tines of a fork. Heat oil about 1-inch deep in a heavy skillet and fry empanadas 2-3 minutes per side until golden brown. Drain on paper towels. Serve warm.
Above recipes ©2001 by B.W. Freyburger. All rights reserved.
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Copyright, 1997, Indiana University
Photograph by John C. Tacoma, copyright held by Indiana University
(see http://www.ulib.iupui.edu/special/mss019.html).
All original material contained on this page not otherwise copyrighted is ©2001 by B.W. Freyburger. All rights reserved.
Updated January 11, 2002
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