Shaggy Mane and Parasol Soup
Shaggy mane forms the basis of this creamy soup, and the parasol mushrooms provide an additional nutty flavor.
by Rene Seltzer
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Coprinus comatus. © skatskatson (CC-BY-NC) (from inaturalist.org, obs. 359946197)
Method
Melt half of the butter in a saucepan, add the shallots (or onion) and soften over a low heat, then add the shaggy mane and garlic, and sauté gently until the mushrooms soften and the juices begin to run (5 to 8 minutes).
Add the stock, bring back to a boil and simmer shaggy manes for 15 minutes.
Puree and return to the saucepan.
In the meantime, start warming your soup bowls.
Melt the remaining butter in a nonstick frying pan, add the parasol mushrooms and cook over medium heat until they are safely cooked through (10 to 15 minutes).
Add to the shaggy mane saucepan and simmer for about 5 minutes.
Stir in the cream for about 2 minutes; add lemon juice and salt and pepper to taste.
Ladle into warmed bowls, garnish with parsley.
Serve with torn fresh bread, to soak up every drop!
Recipe contributed:
May
2002
I was out and about, crossing a grassy field and found some perfect Coprinus comatus (shaggy mane). This recipe is inspired by one in The Ultimate Mushroom Book* by Peter Jordan and Steven Wheeler.
For best results, use shaggy mane that are closed and egg-shaped, and haven't started to blacken. Once they have begun to blacken, they are unpalatable and will also darken the soup.
Learn more about Coprinus comatus:
Important: Chlorophyllum molybdites (green-spored parasol, also known as "the vomiter") is toxic, and causes more poisonings in North America than any other mushroom. They've been found in Santa Clara county and Santa Cruz county. Make sure you read your field guide carefully, so that you are able to identify and distinguish these species from edible parasols before harvesting parasols to eat:
The original recipe called for Macrolepiota procera (the true parasol), a choice edible which isn't found in the US:
In California, we have Chlorophyllum rhacodes (the shaggy parasol). C. rhachodes has a nutty flavor with an aromatic scent. We also have Chlorophyllum olivieri and C. brunneum. Many people eat all of these species without issue; but some authorities (mostly in Europe) list C. olivieri and C. brunneum as toxic, and a small percentage of eaters have reported GI upset or allergic reactions. In any case, parasols must be thoroughly cooked. Be sure to only have a small taste the first time you eat any of these species:
If you don't have access to parasols, you could try substituting the parasols with sautéed porcini slices, toasted walnuts or hazelnuts, or browned butter with crisped sage for a similar nutty flavor.
* The Ultimate Mushroom Book is out of print, but may still be found in online thrift bookstores.
Objective:
Soup
Total Time:
About 45 mins
Yield:
4 servings
Suggested Mushrooms:
- Shaggy mane (Coprinus comatus)
- Shaggy parasol (Chlorophyllum brunneum)
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Ingredients
4 Tbsp. butter
4 shallots or 1 medium onion, chopped
2½ cups shaggy mane mushrooms, trimmed and chopped
1 garlic clove, crushed
4 cups vegetable or chicken stock
1 ¾ cups of parasol caps, trimmed and sliced (if including stems, only use young stems and mince finely)
4 Tbsp. heavy creams
2 Tbsp. lemon juice
Salt and freshly ground black pepper
3 Tbsp. fresh parsley, chopped