Shaggy Mane Mushroom Soup Recipe

This simple Shaggy Mane mushroom recipe creates a quick and easy soup with a rich, earthy flavor.

Shaggy Mane sure is one fascinating fungus.

This beautiful and commonly found mushroom is actually a choice edible when it is young.

As it matures, however, it begins to transform into a gooey, inky mess–not something you’d exactly be inclined to put in your mouth.

When you do harvest a flush of these fragile mushrooms, they definitely won’t store for long. Even refrigerated, they can begin to degrade in a matter of hours.

So the savvy mushroom hunter must act fast. My favorite way to quickly use them up is in this tasty soup that warms the soul and highlights their delicate taste.

How to Identify Shaggy Mane

Shaggy Mane aka Coprinus comatus is a gilled mushroom that grows in spring through the fall.

It will appear both isolated and in clusters on disturbed or compacted soils. It can often be found in lawns, pastures, and roadsides.

The most notable identifying trait of this mushroom is also from where it gets its name–the striking shaggy scales that form on the outside of the cap.

Although it is structurally very fragile, this mushroom is actually quite a powerhouse. It can push its way up through the hardest of soils–even concrete!

What’s really wild is that as this mushroom ages, the cap begins to curl upwards and it starts to liquify into a dark black ink.

The ink can even be used for art and writing. Apparently it was commonly used for this purpose in the 18th century.

For cooking purposes though, ideally you want to gather Shaggy Mane well before it has started to turn to ink. Look for specimens that are pure white with tight, unexpanded caps.

Another key identifying characteristic is Shaggy Mane’s long, hollow stem. The stems can grow anywhere from 2 inches to 10 inches tall.

Shaggy Mane Look-alikes

While Shaggy Mane is a relatively easy mushroom to positively identify, it is worth noting the Alcohol Inkcap, Coprinus atramentarius.

The main identification difference to look out for is that the Alcohol Inky is generally smaller than Shaggy Mane and has a smooth, bullet-shaped cap.

When consumed with alcohol (even a few days prior), this mushroom can cause very adverse effects in people such as rapid heartbeat, flushing of the skin, and vomiting. Avoid them!

The above information is not a complete guide–always consult with a professional before consuming any wild mushroom. Never eat a mushroom that isn’t 100% positively identified!

Shaggy Mane Soup Ingredients

For this soup recipe you’ll need:

• Shaggy Mane mushrooms: about two pounds of fresh, young Shaggy Manes, ideally before the cap has expanded and there is any sign of darkening on the gills.
• yellow onion
• garlic
• celery
• low sodium chicken stock: vegetable stock also works for a vegetarian-friendly option
• coconut cream
• fresh thyme
• unsalted butter
• extra virgin olive oil
• sea salt
• black pepper

How to Make Shaggy Mane Soup

Start by cleaning the shaggy mane. It’s best not to soak these very fragile mushrooms under running water, simply use a damp cloth or paper towel to wipe them clean of any dirt or debris.

Cut the mushrooms in half, then roughly chop them into large chunks.

Heat a heavy-bottomed pot over medium high heat, then add one tablespoon of butter and one tablespoon of extra virgin olive oil.

Once the butter has melted, add the chopped onion and celery along with a 1/2 teaspoon of salt.

Sweat the vegetables until the onion is tender translucent, about 7-8 minutes.

Add some minced garlic and cook until it is fragrant, about 30 seconds, then add the chopped Shaggy Mane to the pot along with a few sprigs of thyme.

Cook the mushrooms down until they have released their liquid, about 10 minutes.

Pour in the chicken stock and bring everything to a boil.

Reduce the heat to low and cover the pot. Simmer for about 30 minutes.

Fish the thyme sprigs out of the pot. Use an immersion blender to puree the soup to the consistency of your liking.

Alternatively, you can carefully ladle the soup into a standard blender, puree it, then return it to the pot.

Finally, pour in the coconut cream. Continue cooking the soup until it has slightly thickened and everything is heated through.

Season the soup with more salt and black pepper to taste. Ladle it into bowls and enjoy!

More Mushroom Recipes

• Pan Fried Oyster Mushroom Recipe
• How to Cook Chicken of the Woods
• Morel Mushroom and Quinoa Salad
• Skillet Pork Chops with Chanterelles and Figs

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