Shaggy Mushroom Story

Day 365: Unlike the proverbial "shaggy dog story" which is drawn out to great length, the "shaggy mushroom story" is marked by a brevity legendary in fungal species. From the time one of the inky-caps (Coprinus)emerges from the ground to its utter dissolution into black goo is often just a matter of days. The best known of the Coprinus is the estimable Shaggymane, Coprinus comatus. It is considered a "beginner species" for mycophages (people who eat mushrooms) because its characteristics are easily determined in the field. When a Shaggymane first breaks ground, it is a tiny brown button. It grows quickly into a club-shaped off-white mushroom with a scaly, elongated cap. The best time to pick Shaggies is before the base of the cap has released fully from the stipe, leaving a ring (annulus) behind. Once the cap begins to open, the mushroom starts to deteriorate. The lower edge blackens first, progressing up the cap until it is entirely blackened and mushy. Depending on weather conditions, full deterioration can happen in the space of a few hours from the time the cap releases from the stipe. In fact, sometimes picked mushrooms will go to ink in the collector's basket before they can be cleaned and prepared. The inky portions of a Shaggymane have a bitter taste, so when cleaning them, remove any discoloured bits and salvage the undamaged portions. I prepare a delicious Cream of Shaggy soup using milk, canned milk, salt, pepper, flour, butter and a touch of garlic powder. Saute the diced mushrooms in butter first. They will give off a lot of liquid, essentially a mushroom nectar which you will want to include in your soup. Cook them only until they are tender. In a cup or bowl, mix the flour into cold milk as if to make gravy or white sauce, add to the mushrooms with the spices and bring to a gentle boil. Remove from the heat as soon as the first bubbles arise and serve immediately.