strangebrew Posted May 22, 2009 So has anyone ever eaten these? Worthwhile or not? Share this post Link to post Share on other sites
watertrade Posted May 22, 2009 I have never had them but I hear (like many fungi) fried in a little butter a little flaked salt, maybe a little fresh cracked pepper. ! mwah! Share this post Link to post Share on other sites
QuantumReality Posted May 23, 2009 So has anyone ever eaten these? Worthwhile or not? Coprinus comatus should only be used when it is young and fresh, before the gills darken. Share this post Link to post Share on other sites
Oh 'cos? Posted May 23, 2009 I found a shitload of these yesterday. Share this post Link to post Share on other sites
worowa Posted May 24, 2009 Yes, delicious! A culture I cloned from Watertrade-thanks! Mixed into paper spawn, neglected in ziplock bag for 6 months in back of car. Spawned to pasteurised stable sweepings....almost a year later Fried in butter, served on toast with salt n pepper Share this post Link to post Share on other sites
watertrade Posted May 24, 2009 Yes, delicious! A culture I cloned from Watertrade-thanks! Mixed into paper spawn, neglected in ziplock bag for 6 months in back of car. Spawned to pasteurised stable sweepings....almost a year later Fried in butter, served on toast with salt n pepper I remember seeing that pot in your garden last year! very happy it finally fruited. good work Worowa ! - ps: will message you this week and make arrangements Share this post Link to post Share on other sites
MORG Posted May 24, 2009 Avoid alcohol when eating these. Something in them inhibits the breakdown of a nasty ethanol metabolite, apparently resulting in a killer hangover. Share this post Link to post Share on other sites
strangebrew Posted May 24, 2009 (edited) Avoid alcohol when eating these. Something in them inhibits the breakdown of a nasty ethanol metabolite, apparently resulting in a killer hangover. No the mushrooms that that applies to have now been called Coprinopsis. Shaggies are OK to eat with alcohol. Edited May 24, 2009 by strangebrew Share this post Link to post Share on other sites
gecko Posted May 24, 2009 (edited) Shaggie manes Soup. in a saucepan, saute 4 chopped shallots or 1 med onion in 2tblspn butter add chopped shaggies 250gm with a crushed clove of garlic fry gently til the mushies give up a bit of juice add 3-4 cups stock - chicken or veg Bring to boil then drop back to simmer 15 min liquidise with stick blender in frypan, melt 2 tblspn butter add 150-200 gms of chopped field, button, or oyster mushrooms till soft add to saucepan, simmer a min or 2 stir in 1/2 double cream sharpen with 1-2tblspn lemon juice throw in half small handfull chopped parsley Fresh french Tarragon goes really well too if you've got it. Oh yeah, salt and pepper to taste. enjoy. Any grit that might be inthe mushies is laft at the bottom of the pot. Where I get shaggies from is sandy soil and its hard to get them totally clean so this is a good way around it. Hey Worowa is that the same shaggie mane (culture)? Edited May 24, 2009 by gecko Share this post Link to post Share on other sites
QuantumReality Posted May 24, 2009 Avoid alcohol when eating these. Something in them inhibits the breakdown of a nasty ethanol metabolite, apparently resulting in a killer hangover. Comatus are ok, as they don't contain Coprine which is the chemical that will make you ill. On the other hand, the Common Ink Cap (Coprinus atramentarous) is not strictly poisonous, it will however make you feel very ill if you eat it within 12-24 hours of consuming alcohol. These contain Coprine, a chemical that reacts with alcohol (ethanol) to produce a poison which disrupts the body's neurological functions. It can also produce servere allergic reactions. It can be very unpleasant. Share this post Link to post Share on other sites
worowa Posted May 26, 2009 Hi Gecko, Yep, they're all the same culture. Any luck with the King Stropharia? Share this post Link to post Share on other sites
strangebrew Posted May 27, 2009 Well throwing caution to the wind I tried them on toast. Pretty tasty I must say - stronger than a field mushroom but still very nice. Share this post Link to post Share on other sites
Conan Troutman Posted May 27, 2009 Well throwing caution to the wind I tried them on toast.Pretty tasty I must say - stronger than a field mushroom but still very nice. yeh defiantly a nice eater, if you can find some that arent already black goo quite nice fried in lotsa butter, garilc and some chives to finish, served on some nice crusty sourdough. Share this post Link to post Share on other sites
mutant Posted May 29, 2009 Yeah, nice mushrooms! Noone mentioned they are considered excellent fresh, raw, in salads. I personally don't like raw mushrooms particularly, as they are rather tasteless, but I have to say Coprinus, along with very young boletus and young agaricus are the tastier mushrooms, from those I have tried raw. You can even dry them if you have a dehydrator, because it's a mushroom that should be consumed at once or it will become ink in a couple of hours... I usually eat them on situ, unless I find many of them Share this post Link to post Share on other sites
