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This is the description page for Shaggy Ink Cap (Coprinus comatus) and includes a description as well as an image, if available and a selection of recipes from this site that relates to the wild foodstuff: Shaggy Ink Cap.  The Shaggy Ink Cap, Coprinus comatus (also known as Lawyer's Wig, or Shaggy Mane) is a species of basidomycete fungus (filamentous fungi composed of hyphae that reproduce sexually) and is a member of the Agaricaceae (agaricus) family that have black spore prints. It is a fairly common species in and around towns, often on mown verges. It is typically gregarious in nature and is found on the wooded verges of parks and common ground. Globally, it is widespread in temperate regions (it is commercially grown in China) and typically friuts initially in September but is most common October and can continue fruiting through November. This is quite a large mushroom (it can grow between 10 and 25cm tall) and initally they look like pale fingers sticking up from the ground. At this initial stage (when they should be picked) no stem is visible. As the mushroom matures they resemble a rugby ball in shape and the outersurfac breaks up into shaggy scales (the top will be a muddy brown). As the mushroom opens further the base of the cap reveals the gills which begin as white then turn pink and then black. At this stage the cap pulls away from the stem and the dge of the cap begins to deliquesce, releasing the spores in a black liquid (the ink). Mature, open, specimens should not be picked. The stem is smooth, white and hollow and tends to shatter when picked. It is broader at the base and bears a single movable ring (which may have been rubbed off). The gills are crowded but free, begin white then turn pink and finally black. The flesh is white and thin and when young has a mild and pleasantly mushroomy aroma. The spore print is black. The mushroom must be picked young and should be eaten as soon as possible (at least within an hour of picking) as enzymes withing the mushroom will quicky lead to its liquefying, though keeping the stem intact will help keep it a little longer. There is only one species with which the shaggy ink cap can esily be confused and that's the Common Ink Cap (Coprinus atramentarius) which tends to be smaller and more bell-shaped in form. The cap is more pointed and bears small fawn scales rather than shaggy scales. Common ink cap contains the amino acid coprine, which reacts badly with alcohol leading to vomiting and diarhoea. It's best to avoid the common ink cap completely. Recipes Utilizing Shaggy Ink Cap Shaggy Inkcap Mushroom Catsup |
Welcome to the Celtnet guide to wild foods. As this recipe site has grown it has become obvious that to allow people to replicate some of the more ancient recipes on this site (especially from the Ancient, Roman and Medieval periods) it is necessary to list modern alternatives but also to produce a guide so that the curious can find the original (often wild) ingredients for themselves. These pages are an attempt at bringing all these potentially useful and often forgotten wild foods together into one place.
It is a sad fact that we have lost much of the knowledge we once had of the seasonal wild foods that we have on our own doorstep and which are not only safe to eat but which are also very tasty and fresh. This section of the site grew from the work I've done on the ancient recipes section of this site. After all, for our ancestors before farming wild foods were the only foods available. This guide therefor represents images lists and recipes for various wild foods you can gather and what you can do with them. For the most part the list contains edible plants. But I am beginning to add a new section on edible wild mushrooms and this part of the site will be expanding to include many other plants and species very soon. If you would like to know how to cook with these wild foods, then as well as having links to individual recipes on these pages you can also visit my Wild Food Recipes pages for many more (over 1000 and growing) recipe ideas.
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A hot smoker is a method of cooking food, particularly fish, in a mixture of steam and wood chip or sawdust smoke. This article tells you how to make a very cheap home-made smoker from standard kitchen components, as well as telling you how to cook with it.
The article focuses on the Chinese construction machinery sector, its rapid development and changes that have taken place due to the global economic crisis.
Fusion cooking is the blending of ingredients and cooking techniques from different areas of the globe. Though most people thing of Asian-influenced dishes as being typically 'Fusion' modern Fusion cuisines can represent dishes influenced by the foods of any region of the world. Though South-east Asian, African, Middle Eastern and Indian influences tend to predominate. Here you will learn a little more about fusion cookery and will be presented with a classic Australian fusion dish.
The main course is the most important part of any formal meal, with preceding courses leading up to it. Here you will learn a little more about main courses as well as how they developed in Ancient Rome. In additional a recipe for a classic Roman main course is provided.
Lamb is one of the sweetest an most versatile of the red meats. Typically it is very tender and lends itself to a whole range of cooking methods. Here you are presented with two classic lamb-based recipes.
Barbecuing, or cooking meat directly above a flame, is a very traditional cooking method and probably represents humanity's oldest cooking technique. There is nothing like a summer outdoor barbecue and here you will find recipes for a classic kebab and sticky ribs both designed to make the most out of barbecuing.
Game is one of the oldest meat types that humans have ever used. However, game animals tend to be very lean and need to be cooked carefully. This article provides some information about game animals and a recipe for cooking venison by braising slowly in dark beer.
Fruit have been a crucial part of the human diet for half a million years and more. Here you will learn a little about why fruit are so important and why certain foods are called 'fruit'. You will also learn a little about superfoods, what they are and what the next superfoods will be.
Fish is the staple protein source for much of the human population. Fish is an important high-quality protein source that much of the Western diet is deficient in. In this article you will learn a little about fish as well as gaining two classic fish recipes.
The egg is one of nature's finest storage foods, packed with protein and fats. Chickens have been domesticated several times throughout human history and they are mankind's commonest domesticated animal, raised for meat and eggs. Here you will learn a little about eggs, why they are important in cookery and how they have been used throughout the ages.
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