This what 8.5 pounds of shaggy manes (Coprinus comatus) looks like, just gathered on an afternoon hike. Tomorrow morning I’ll make soup for the freezer…
shaggy manes
Skip to content
I’m impressed that you know the edible ones from the not-so-edible ones…. yum!
Oh, I don’t know very many. We have about five or six we like to pick (and we know them well enough to be sure of them) — chanterelles, pines, oyster mushrooms, the big almond-scented Princes, boletes, and a few others. These, for instance, which are pretty easy to remember. And they taste so delicious. I love Jane Grigson’s Bresse mushroom soup which freezes well (after you’ve pureed and before you add the cream) and it’s like having gold in the freezer! (Albeit mushroom-coloured gold.)