Shaggy Parasol Mushroom Recipes

STUFFED SHAGGY PARASOL MUSHROOMS

Steps:

• Dice the mushroom stems. Cook the bacon in a pan on medium heat to release the fat and brown it lightly, then add the diced mushrooms stems, garlic, thyme and shallot then cook for 2 more minutes. Season to taste with salt and pepper, then de-glaze the pan with the sherry. Cook, stirring occasionally until the alcohol has mostly evaporated, then remove the mixture to a bowl and stir in the cheese, ¼ cup toasted breadcrumbs and the 1 tablespoon of softened butter.
• Heat the oven to 375.
• Mix the half cup of reserved, toasted breadcrumbs with the parsley, then pack the mushroom caps full of the stuffing, and place in a wide baking dish or cast iron pan, top with the breadcrumb-parsley mixture, and dot with the remaining 2 tablespoons butter.
• Bake the mushrooms for 25 minutes, or until thoroughly cooked and hot throughout. Serve immediately.

.SHAGGY PARASOL MUSHROOM RECIPE

Steps:

• Those who enjoy inventing common names for wild foods have named this hearty fungus the "shaggy parasol mushroom," but most collectors know it by its species name, rhacodes, pronounced "ra-ko-dees." Lepiota procera, a similar, more stately, and taller mushroom avidly sought for in the eastern United States and Europe, is simply known as the "parasol mushroom." It is highly favored and highly flavored. Lepiota rhacodes is found in the San Francisco Bay Area primarily under Monterey cypress and eucalyptus trees. It also occurs on the borders of compost heaps. This mushroom appears shortly after the first rains, and it fruits during the summer along the Pacific Coast after heavy fogs. It occurs worldwide. The Russians consider it their most beautiful mushroom. L. rhacodes is a large mushroom. Its cap may reach 7 inches across. The cream- or buff-colored top surface is decorated with crisp dark scales arranged in concentric rings or in interrupted patterns. Characteristically the color becomes orange to red-brown when the stem is cut or the tissues are bruised. The ample stem supports a thick, cushiony partial veil. The bottom of the stem is bulblike, occasionally surrounded by a volvalike border. Before the cap expands, the young brown specimens have long sturdy stems, and the top is round, giving it a drumstick-like appearance. Gills and spores are white at maturity. A very similar mushroom, Chlorophyllum molybdites, is found widely distributed in the United States, but is not commonly found in the San Francisco Bay area. It grows in warm moist areas and produces green spores, but only when mature. This is important to know, since C. molybdites can cause intestinal distress. Intense stomach discomfort may occur from eating raw L. rhacodes. They should only be eaten cooked. There have also been a few reports of minor reactions to cooked L. rhacodes. It would be wise to eat only a small amount of these mushrooms the first time you try them. • Cleaning: Remove sand and humus with a soft brush and a minimum amount of water. Do not overwater them and wash the meaty flavor down the drain. • Cooking: The gills of the mature mushrooms are very fragile and tend to fragment when sliced. When cooked, these mushrooms turn deep brown. They have the appearance of meat when cut into thick broad slabs and fried in butter or grilled. You may include them in casseroles, meat loaves, long-cooking pot roasts, and with almost any rich sauce. Sautéed, they are superb as a side dish with roasts, steaks, and chops. The flavor of the dried mushrooms can become very intense when they are reconstituted in hot water. Resoak them in fresh water to reduce some of this pungency. Save the strong liquid to fortify a stew, sauce, soup, or even the same dish. We recommend a heavy red wine as an accompaniment, such as burgundy, cabernet, barbera, or bordeaux. • Preserving: Dry the caps of L. rhacodes and set aside for 1 to 2 years. Like a fine wine, they improve and mellow with age, the aroma becoming increasingly rich. It is recommended that high temperatures be avoided in the dehydrating process. The gills are not crowded, so the drying time will be shorter than for most mushrooms (see information on drying mushrooms).

.SHAGGY MANE MUSHROOM RECIPE

Steps:

• Admire the structural delicacy of this stately mushroom, balanced precariously atop its tall, slender white stem. The long white bell-shaped cylindrical cap is covered with large shaggy buff, tan or brown scales, giving it the appearance of a British lawyer's wig. This is why one of its common names is "lawyer's wig." The spores are black. When young, a dainty annular ring is found around the stem; this ring drops down the stem as the mushroom matures. Within twenty-four to forty-eight hours, the borders of the cap begin to liquefy, and the entire cap is converted into a pool of inky black fluid, the origin of the common name "inky cap." Liquefied Coprinus comatus was used as writing ink in George Washington's day. Despite its seemingly frail appearance, this mushroom can generate enough power to perform one of nature's most astonishing weight-lifting acts. Emerging shaggy mane caps may lift asphalt pavement into the air in segments, fragmenting it in the process. They do this by gradually absorbing water and slowly expanding, exerting upward pressure far out of proportion to their fragile substance. This mushroom contributes its unique robust flavor to some of the tastiest wild-mushroom dishes, such as chicken Tetrazzini and shaggy mane cream soup. For the finest flavor it must be consumed before it begins to liquefy. Eating the dissolving mushroom is not harmful, but the cooked remnants will be slimy and less flavorful than those with solid flesh. Vietnamese villagers invert them in the hollows of empty egg cartons to prevent liquefaction in order to transport them. This allows them to survive for a few days longer. Fortunately, Coprinus comatus often fruits in large numbers, affording the collector the opportunity to gather mainly young and unliquefied specimens. Coprinus micaceus ("mica cap") is a smaller, tawny yellow to reddish-brown member of this genus. In some parts of the country, it is more abundant than the shaggy mane. It is occasionally found growing in clumps from under protective rocks or logs. With a hand lens, shiny, angular, granular crystals may be seen at the apex of the cap. These particles resemble mica, from which the mushroom derives its name. C. micaceus can be used as a substitute for C. comatus, but it is not as flavorsome. Some people eat C. atramentarius, a close relative of the shaggy mane. This mushroom contains a chemical called coprine, a substance which acts like the medicine Antabuse. As a rule, when alcoholic beverages of any sort are drunk before or after eating these mushrooms, one becomes quite uncomfortable. • Cleaning: Using your fingers or a soft brush and as little water as possible, very gently clean the mushrooms of dirt and debris. Water hastens their deterioration, so they should be cooked immediately. Careful collecting and gentle handling are essential to keep them intact. • Cooking: Do not cut these mushrooms into small pieces. The tissues are tender and the Coprinus cooks quickly. Sauté it in butter with chopped onions, salt and pepper, and add it to soup or pasta. Much liquid is released from the mushrooms when they are heated. Pouring off the fluid for later use will speed up the cooking process. Its unique aromatic taste is transferred to the other foods and liquid with which it is prepared. Dairy dishes, soups, pasta, and poultry pick up its savoriness exceptionally well. • Preserving: After sautéing for 3 to 5 minutes, place in containers for freezing. Most of their flavor is lost when shaggy manes are dried.