The recent hard rains have brought up my shaggy manes! Last year I discovered these mushrooms out on the hard-packed area of the pasture that used to have the old dairy barn on it. I brought some of them to the wild mushroom show and had them identified by an expert as the Shaggy Mane, classified and "edible and delectable" in mushroom guides.
But I never got to eat any of them last year because very very soon after they pop up, they begin to deliquesce into an oozy black mess. You have to get them quick.
I just picked those you see above - maybe a pound or or a pound and a half. There are hundreds of them out there. I'm not sure how to cook them: I'll have to look up some recipes. Just out of an abundance of caution, I will eat some first, and wait several hours before I let anyone else try them.
Can't wait.
2 comments:
shaggy manes are good for sauces and casseroles, not for sautéing. Don't drink alcohol within a few hours of eating them.
Yeah, I sauteed them, and they threw off so much water I had to boil it off. Made soup. Pretty good. And the alcohol thing, according to three different sources (two printed books, one internet) is for closely related but less edible inky-caps. I'll let you know, though, 'cause I'm about to go out dancing and i WILL be having a margarita.
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