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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.

A hand holding a Shaggy mane mushroom

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.

Cluster of young Shaggy Mane mushrooms aka Coprinus comatus growing on the ground.

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.

Cluster of old Shaggy Mane mushrooms liquified into 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.

Cross section cut of Shaggy Mane aka Coprinus comatus revealing a hollow stem

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!

Cluster of Alcohol Inkcaps crowing in a lawn.
Alcohol Inkcap

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
Foraging basket holding harvested Shaggy Mane mushrooms.

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.

Chopping Shaggy Mane mushrooms on a wooden cutting board.

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.

Sweating onions and celery in a dutch oven.

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.

Close up of Shaggy Mane mushrooms releasing liquid in a pot.

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.

Close up of pureeing Shaggy Mane soup with an immersion blender

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!

Shaggy Mane Mushroom Soup in a white bowl on a wooden table.

More Mushroom Recipes

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5 from 3 votes

Shaggy Mane Soup

This simple Shaggy Mane mushroom recipe creates a quick and easy soup with a rich, earthy flavor.
Course Soup
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4

Ingredients

  • 2 pounds Shaggy Mane mushrooms
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon unsalted butter
  • 1 large yellow onion diced
  • 2 ribs celery diced
  • 1/2 teaspoon fine sea salt plus more to taste
  • 5 cloves garlic minced
  • 3 springs fresh thyme
  • 4 cups low sodium chicken stock or vegetable stock
  • 1 cup full fat coconut cream
  • freshly ground black pepper

Instructions

  • Wipe the mushrooms clean of any dirt using a damp cloth or paper towel. Cut each mushroom in half, then roughly chop into 1-inch chunks.
  • Heat a large, heavy-bottomed pot over medium high heat. Add the olive oil and butter and cook until the butter has melted and is slightly foamy.
  • Add the onion and celery along with 1/2 teaspoon of salt. Sweat the vegetables until the onion is tender and translucent, about 7-8 minutes.
  • Add the minced garlic and cook until fragrant, about 30 seconds.
  • Add the chopped mushrooms to the pot along with the thyme springs. Cook, stiring occasionally, until the mushrooms have fully released their liquid, about 10 minutes.
  • Pour in the stock and bring everything to a low boil. Reduce the heat to low, cover the pot, and simmer for 30 minutes.
  • Remove the thyme sprigs from the pot. Use an immersion blender, or carefully transfer to a standard blender, and puree the soup to a smooth consistency.
  • Stir in the coconut cream and cook until the soup has slightly thickened and is heated through, about 5 minutes.
  • Season the soup with more sea salt and black pepper to taste. Ladle it into bowls and enjoy.
Tried this recipe?Mention @sophisticatedcaveman or tag #sophisticatedcaveman on Instagram!

Equipment

  • Immersion Blender

The ingredient or equipment sections above may contain affiliate links to products that I personally use or recommend!

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Recipe Rating




Carol

Monday 30th of October 2023

Absolutely stunning taste and consistency. Thank you for sharing

The Sophisticated Caveman

Tuesday 7th of November 2023

So glad you enjoyed! Thanks for the comment!

Melody

Monday 16th of October 2023

Shaggy mane mushrooms are prolific right now in my area and this recipe was a fantastic way to use them! Thank you!

The Sophisticated Caveman

Tuesday 7th of November 2023

Awesome! Thanks so much for the comment!