The Shaggy’s, aka Coprinus comatus. Sometimes I find people who don’t even like mushrooms know these. They were one of the “fool proof four” that University of Minnesota professor Clyde Christiansen talked about in his 1943 book Common Edible Mushrooms, the others being chicken of the woods, giant puffballs, and morels.
I agree shaggy manes are pretty easy to pick out, but there are some small inky cap mushrooms around they can be easily confused with. The word “inky cap” is used to describe many species from the family coprinus, they are alike in that when they get mature, they start to turn into black goop. Here are some basic things to know that set shaggy manes apart from other inky caps from my experience:
Identification and Look-a-Likes
- Hands-down, in my opinion, the only inky cap look alike to worry about comparing your shaggy manes to is Coprinopsis atramentaria–the alcohol inky. Unlike shaggy manes that, may under rare circumstances if at all give someone a reaction when consumed with alcohol, Coprinopsis atramentaria definitely will.
- True shaggy manes will usually be much taller and more rubust than other inky caps.
- Shaggy manes I find often grow singularly, other inky caps often grow in dense clusters, like the stinky ones that appear on your boulevard.
- Most of the time I see shaggy manes growing out of hard ground, like packed soil on the edge of a trail. The alcohol inky caps I see in the woods often grow directly from wood, and like previously mentioned, in large clusters.
- Compared to other inky caps, shaggy manes are shaggy looking: very, very shaggy looking, with their cap looking much more like a wig, (hence the name) with small, up-swept hairs.
From a safety standpoint, I don’t think these pose much danger to casual forest diners at all, but you should know that some inky caps have been known to cause a reaction when consumed with alcohol, which could be ingested days before or after the mushroom is ingested. There have been reports of people having reactions with alcohol and shaggy manes too, but it’s never happened to me.
Black shaggy mane risotto is an interesting thing you can make if you let them go to ink.
Habitat
I see these in the late summer fall along hard, packed trails, in lawns, and in disturbed areas. Once you find a place where they grow, go back the next year for more. Every year, without fail, I know there will be a patch of these in a pottery booth at the Minnesota Renaissance festival I go to. The potters don’t mind that I pick them intending to bring them home and eat them, but I’ve gotten some weird looks, that’s for sure.
Hands down the best patch I’ve found, that I get to keep coming back to, is just some good old disturbed areas–a pit my friend dug at his log yard. Keep your eyes peeled for natural disturbances like that, even if they only produce for a few years, I’ve had good success with them.
A few perfect shaggies as I like to eat them fresh. Older ones might get made into ink.
Can you drink alcohol with shaggy manes?
Yes, shaggy manes don’t contain the compounds that react with alcohol, although it’s possible for individuals to have allergic reactions to mushrooms, even if they’ve had it before, for example, I know of anecdotal reports of people developing allergies to morels when consumed with alcohol, and some people develop allergies over time. But, I’ve never had a problem drinking alcohol with them, and I don’t know anyone who has. If you have, post a comment.
Shaggy mane compound butter, made from shaggy mane ink.
Cooking
These can be a difficult mushroom to work with in the kitchen. It’s not that they don’t taste good, they’re fantastic, and are kind of unreal when you see how large they can get; it’s like eating something out of a fairy tale. The problem is that their shelf life is very short, and that they don’t take abuse rumbling around in a bag very well-they’re delicate.
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- Parmesan crusted shaggy manes are one of my favorites.
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- Mushrooms wrapped in crispy cheese. Yes please.
Jostled or bruised a couple times shaggy manes will start to get wet, soft, and dark. Eventually the darkening (the technical term is deliquescing) will liquify the entire mushroom, starting with the cap, into an inky substance that coincidentally used to be substituted for ink, hence the name inky cap. Since they used to make ink from the decomposing black goo, you can just imagine how it’ll stain things, including your hands.
A perfect eater.
Something interesting happens when the mushroom begins it’s transformation into a puddle of black goo though, the flavor changes slightly, becoming intense and aromatic, something you could describe as being more “mushroomy”. I read a great little book awhile back called Chanterelle dreams, amanita nightmares. Deep in the book there was a sentence or two where the author described making a black dough out of the mushroom goop shaggy manes turn into.
Can you eat shaggy manes after they start to turn black?
Yes, with precautions–they need to be thoroughly cooked as a killstep/safeguard, which is a bit of a moot point as thorough cooking is something I recommend with about 99.9 % of wild mushrooms. As I understand it, the process of shaggy manes turning into black ink is a sort of autophagy, an enzymatic process that helps the spores spread, which is different than decomposition by bacteria that could make you sick. David Arora and my colleague Chad Hyatt have both mentioned and shared different ways the shaggy ink can be used, and, I can tell you from my experience too, that it’s a fascinating way to use these mushrooms if you happen on a large patch of them. See my whole post on how to make shaggy mane ink here.
To me, taking deliquesced shaggy manes and making pasta dough is a great example of a resourceful use of a mushroom someone else might call garbage. I’ve made the dough a couple times since I read the book, and it’s great, especially cooked in a mushroom broth. The only drawback is that it takes a decent number of shaggy manes to make a pound or so of pasta dough. You could use other inky caps turned to goo, and I know people who use them in the kitchen, but I’d advise a little caution due to the alcohol allergy part-I haven’t tried it with them and I like beer, so you’re on your own for the time being with that.
Recipes
Rabbit Chassuer with Mixed Wild Mushrooms
Wild Mushroom Tartine
More Shaggy Manes
Further Reading
Coprinopsis atramentaria (Alcohol Inky)
Thank you for posting on the Shaggy Mane! I have just yesterday found a bunch on the edge of my horse pasture, picked and sautéed them in olive oil just to get a taste but was not positive so kept it to just a taste! Turned out not bad, with no seasoning as I wanted to just taste the mushroom. I was not too sure when the liquid turned so black!
Hey no prob, glad you liked the post! I was unsure of these for a while too, and while this website isn’t designed to be a scientific guide, there are some good points in here. Mainly that they are typically much larger than other inkys, and that they usually grow singularly, where the others often grow in dense clusters. They are a great eater!
I think I found a few in my yard. You might be best to tell me whether these are indeed true inky caps or not. They’ve already started to drip and turn black. And they’re either stand alone or in a group of no more than five. But, they look the exact same as your photos.
If they are, I would love to harvest them for a taste next year!
Shaggies are one fungus that I have yet to eat. The antabuse qualities of the related alcohol inky always transferred over in the back of my mind, for one thing, although I know know that the shaggy mane rarely, if ever, causes a reaction. Still, that thought is with me and makes it unappealing. Likewise the deliquesing bit is a turn-off to me. I had an artist/cartoonist friend in college that used to draw his cartoons using ink that he made from shaggy manes, and it stunk strongly of ammonia.
But one of these days, I will overcome my hesitations and give them a try. I almost did one day this spring… to the point of bringing some home with me. But they ended up in the compost heap.
Hey Dan! Interesting about the ammonia part, maybe it gains an off smell after extended time in goop stage? Idk.
Could the ones used for the ink have been another inedible inky cap? I picked the one that “grows in dense clusters in my boulevard directly on wood” and it stunk awfully, though I would describe it as closer to moth balls. Needless to say I didn’t eat it
Some types of agaricus are known for the mothballs smell.. you may have found a patch of those.
Hi, I am a self taught forager in Melbourne. Shaggy inkcaps were the first fungi I positively identified (I have now been doing this for 10 years). Have you ever tried Hedgehog mushrooms (Hydnum Umbilicatum or Hydnum Repandum)? They are really special and are great for beginners especially coz there are no deadly lookalikes.
Btw, I love the photography on your website. Recipes are great too, thanks for sharing your passion.
Hi Joolian. I love hedgehog mushrooms, one of my favorite summer species here in the U.S.
today we found a large patch of what look like shaggy manes. They are large – 6 inches – some of them. What’s confusing is that you say they are usually found singly. We have picked the less mature ones & I’m going to batter them & fry. Hope no alcohol problems ensue. What do you think?
Hi Margie, the operative word here is “usually”. Where I live, I typically see them singly, but they may also grow in clusters, although not as dense as other more widespread species of coprinus. I suspect you’ll be just fine.
Great pictures! We are lucky enough to have these grow ALL OVER our driveway. It’s fascinating to watch them pop up over the course of about 2 days and then immediately deliquesce. That’s only when they are too abundant to eat of course…they are delicious. My favorite way to eat them is to carefully stuff them with a cream cheese-based filling and bake them. Yum. Can’t wait for spring.
If you pick them when they just pop from the ground and fry them up with butter and onions, they are absolutely lovely.
I just discovered these popping up in my yard in northern colorado following the monsoon. Picked right away, dropped in ice water, then sauteed. Yum!
I just had my first shaggy mane mushroom(s) this morning sautéed in brown butter. Delish!
Ate only one to see if any issues from beverages last night and possibly tonight. I will be looking for more of these to enjoy in the future! Thanks for your mushroom info.
The shaggy mane is a lovely mushroom We find them on our property in groups, growing out of our packed gravel driveway. You must pick them as soon as you can before they start turning back around the edges, and take care not to bruise their delicate bodies.. The more back, the more the ammonia taste, I find. So far, knock on wood, I haven’t had any reactions from drinking alcohol and eating the mushroom.
I love shaggies too, just wish they were more dependable in my spots.
If the area is left I disturbed, they should reappear year after year in that area
If the area is left I undisturbed, they should reappear year after year in that area
Do you have any suggestions for storing “preserving” shaggy manes for later use? Drying, freezing? There are just so many right now and they are soooo rich we just can’t keep up. even sharing with friends! I parm crusted them last night. Hoping the leftovers will reheat OK since they are crusty! They were delicious!!!
Cook them and puree, then freeze. Thanks.
I am hoping if I parm crust cook them that I can defrost and reheat them in a hot skillet. I love them parm crusted – they are like mushroom steaks!!! Hoping this will work as we have a bumper year and would like to continue to enjoy them once they are done!
I have had some great success with your Parm crusted recipe! I have done them with a seasoned flour dredge, egg wash and parm and panko. I baked them in a high oven on an oiled bake sheet. I have since froze them already cooked and they reheated great in a 325 degree oven! We have been getting them by the bucket full this year so needed to keep some of that rich goodness for later! I got a bit concerned about the shaggy mane vs inky caps ID but so far no adverse reactions! These guys are really shaggy but the tip of their caps tends to go a bit inky if they aren’t dealt with right away! Thanks for your site! It has been very useful!
I tried blanching them to preserve them for a day or two. It kept them from turning black and inky but they were the texture of raw octopus. Cooking them up now in a soup. Still looking for a way to preserve because I get about 5-6 lbs a year. Luckily they grow in my. front yard, Omellettes are amazing, fried required some practice, and now attempting soup.
Here in Quebec the definitive book is champigons du Quebec by denis Lebrun. Look at pp. 996-97 for excellent description and advice. There is also an excellent reprint of a 1890s cookbook called Home Made by Sandra Oddo which has great recipes. Please look them up. I learned mushrooms from old ladies in Germany while stationed there, unfortunately it was an oral tradition.
Shaggy Caps (Coprinus comatus Müll)
They grow outside most parish churches where the horses used to be parked for Mass. I have had my draft horses mowing the backyard for me and now it is full of shaggy caps. This year I just finished making Puff Ball (Meat)Loaf and now I will try your recipe for Shaggy Caps. Thank you very much.
Can you eat them once they turn black?
Can you eat them once they turn black?
Kinda. See here. https://foragerchef.com/shaggy-mane-ink/