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InvisibleNothingsChanged
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Shaggy mane cooking info.
    #19016545 - 10/22/13 09:56 PM (10 years, 4 months ago)

Can i please get some prepareing ideas? Do you consume whole thing or just the stipe? Thank you freinds. (Eating with pork ribs)


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Offlinecanid
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Re: Shaggy mane cooking info. [Re: NothingsChanged]
    #19016593 - 10/22/13 10:01 PM (10 years, 4 months ago)

pick them when they are still young and firm (well, as firm as this mushrooms gets, anyway). Cook them soon, while they still look and feel that good.

The whole mushroom. If you cooked just the stipes, you'd have to gather a whole heck of a lot of them.

As long as they are cooked through, any method you might think of will work. I'm partial to frying or sauteing methods. They make a fine sauce. They make a fine regular sauteed mushrooms eaten on just about anything you can put them on, for that matter.


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Attn PWN hunters: If you should come across a bluing Psilocybe matching P. pellicolusa please smell it.
If you detect a scent reminiscent of Anethole (anise) please preserve a specimen or two for study and please PM me.


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InvisibleFoxFire
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Re: Shaggy mane cooking info. [Re: NothingsChanged]
    #19016594 - 10/22/13 10:01 PM (10 years, 4 months ago)

Chop it up and saute the whole thing with onions and a little garlic until they are golden brown.  Put over ribs, enjoy!

That's just what I would do. :wink:

-FF


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Offlinecanid
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Re: Shaggy mane cooking info. [Re: canid]
    #19016609 - 10/22/13 10:04 PM (10 years, 4 months ago)

Hrm. Eating with pork ribs specifically, I would sautee them with butter and onion, and then make a bbq sauce/glaze with them.


--------------------



Attn PWN hunters: If you should come across a bluing Psilocybe matching P. pellicolusa please smell it.
If you detect a scent reminiscent of Anethole (anise) please preserve a specimen or two for study and please PM me.


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Re: Shaggy mane cooking info. [Re: FoxFire]
    #19016616 - 10/22/13 10:05 PM (10 years, 4 months ago)

Quote:

FoxFire said:
Chop it up and saute the whole thing with onions and a little garlic until they are golden brown.  Put over ribs, enjoy!

That's just what I would do. :wink:

-FF




Oh yes, that's good, but for pork ribs I would make it into a caramelized sugar sauce that will dry up enough to stick and coat.


--------------------



Attn PWN hunters: If you should come across a bluing Psilocybe matching P. pellicolusa please smell it.
If you detect a scent reminiscent of Anethole (anise) please preserve a specimen or two for study and please PM me.


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OfflineTheBoomking
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Re: Shaggy mane cooking info. [Re: FoxFire]
    #19016621 - 10/22/13 10:06 PM (10 years, 4 months ago)

man I've seen them around but for some reason never found them appealing, but you guys are making them sound great!

I think I even have a LC syringe somewhere in the depths of my fridge I may dig up for a winter project now... :evil:

candid are those blewits as your avatar pic?


Edited by TheBoomking (10/22/13 10:07 PM)


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InvisibleNothingsChanged
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Re: Shaggy mane cooking info. [Re: FoxFire]
    #19016627 - 10/22/13 10:07 PM (10 years, 4 months ago)

Thank you very much! I would invite you over for dinner but last time i did that the site came down on me. Lol. Thanks again.


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Offlinecanid
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Re: Shaggy mane cooking info. [Re: TheBoomking]
    #19016631 - 10/22/13 10:07 PM (10 years, 4 months ago)

I don't pick them enough because all the places nearby where they are prolific are places people take their dogs to do business.

I'm hoping the inoculation of some compost in my yard took as well as I think it did and that they'll be coming up soon.


--------------------



Attn PWN hunters: If you should come across a bluing Psilocybe matching P. pellicolusa please smell it.
If you detect a scent reminiscent of Anethole (anise) please preserve a specimen or two for study and please PM me.


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Offlinecanid
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Re: Shaggy mane cooking info. [Re: TheBoomking]
    #19016636 - 10/22/13 10:08 PM (10 years, 4 months ago)

Quote:

TheBoomking said:
are those blewits as your avatar pic?




They are C. saeva/personata from northern california.


--------------------



Attn PWN hunters: If you should come across a bluing Psilocybe matching P. pellicolusa please smell it.
If you detect a scent reminiscent of Anethole (anise) please preserve a specimen or two for study and please PM me.


Edited by canid (10/22/13 10:15 PM)


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OfflineTheBoomking
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Re: Shaggy mane cooking info. [Re: canid]
    #19016677 - 10/22/13 10:18 PM (10 years, 4 months ago)

are they edible?

they look good, and they look like a mature clitocybe nuda just with lil nip :grin:

sorry to go off topic  I've just seen you before and wondered and last time I randomly pmed a member with a similar question they were a tad standoffish.


Edited by TheBoomking (10/22/13 10:19 PM)


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Re: Shaggy mane cooking info. [Re: TheBoomking]
    #19016699 - 10/22/13 10:21 PM (10 years, 4 months ago)

Yes. They are edible and delicious. I found them more or less outwardly idenical to C. nuda except that they were growing from high grass in a horse pasture were no tree had been in 20 years or more.

Anyway, you all can PM me any time with anything interesting that isn't solicitation to criminal action or a request for locations or for me to do homework for you. I won't always be around, or have time, but I won't mind.


--------------------



Attn PWN hunters: If you should come across a bluing Psilocybe matching P. pellicolusa please smell it.
If you detect a scent reminiscent of Anethole (anise) please preserve a specimen or two for study and please PM me.


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Offlinedodeski
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Re: Shaggy mane cooking info. [Re: canid]
    #19016868 - 10/22/13 10:57 PM (10 years, 4 months ago)

I kind of want to experiment with the spore mass they create as they deliquify. I don't know id it would be rancid though. I used to make a black and white fritter with calamari and squid ink and think it would be a good style for Coprinus comatus.

Pretty much the recipe would go.

C. comatus fritter

1/2 cup chickpea flour

1/4 onion sliced into 1/8" rings

1/4 cup C. comatus

C. comatus ink to saturate and make batter

pinch salt

pimenton/espelette as desired

1/4 more or less cup oil for pan frying

In a bowl combine all ingredients except mushroom ink. Drizzle in liquid until batter is created. It should be about the thickness of waffle batter. 

well this is actually a tricky recipe after this part.

Poor oil into a 12" skillet use about 2" of oil in a pan for pan frying. On the stove top heat oil up to almost its smoke point. When oil reaches that point poor batter into hot oil and WATCH OUT!!

Hmm, as I type I fear for for peoples safety.

Fry batter until edges become golden brown and then flip the fritter over with a pair of tongs. Make sure when your turn it, flip it away from you so you don't splash hot oil on yourself. Continue to cook until golden brown on both sides.

I would serve it with a garlic aioli or some similar dipping sauce.

Remember, I have never made the above recipe. It is only theoretical. I take no responsibility for others experimentation. 


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"People use the word "natural" ... What is natural to me are these botanical species which interact directly with the nervous system. What I consider artificial is 4 years at Harvard, and the Bible, and Saint Patrick's cathedral, and the Sunday school teachings."
-Timothy Leary

“You are an explorer, and you represent our species, and the greatest good you can do is to bring back a new idea, because our world is endangered by the absence of good ideas. Our world is in crisis because of the absence of consciousness.”
― Terence McKenna

"In defying the authority we become the authorities"
- Unknown


Edited by dodeski (10/22/13 11:02 PM)


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Re: Shaggy mane cooking info. [Re: dodeski]
    #19016891 - 10/22/13 11:02 PM (10 years, 4 months ago)

Try it. If it hasn't matured long enough to spoil (and they mature rather quickly, even soemwhat while refrigerated), and no odor is off-putting, It can't do any actual harm to try.


--------------------



Attn PWN hunters: If you should come across a bluing Psilocybe matching P. pellicolusa please smell it.
If you detect a scent reminiscent of Anethole (anise) please preserve a specimen or two for study and please PM me.


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Offlinedodeski
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Re: Shaggy mane cooking info. [Re: canid]
    #19016946 - 10/22/13 11:15 PM (10 years, 4 months ago)

haha ya, gotta find them first.


--------------------
"People use the word "natural" ... What is natural to me are these botanical species which interact directly with the nervous system. What I consider artificial is 4 years at Harvard, and the Bible, and Saint Patrick's cathedral, and the Sunday school teachings."
-Timothy Leary

“You are an explorer, and you represent our species, and the greatest good you can do is to bring back a new idea, because our world is endangered by the absence of good ideas. Our world is in crisis because of the absence of consciousness.”
― Terence McKenna

"In defying the authority we become the authorities"
- Unknown


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Offlinecanid
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Re: Shaggy mane cooking info. [Re: dodeski]
    #19016951 - 10/22/13 11:16 PM (10 years, 4 months ago)

Bah. They're the most common mushroom around here at the moment. They're just all growing from fields of dog feces.


--------------------



Attn PWN hunters: If you should come across a bluing Psilocybe matching P. pellicolusa please smell it.
If you detect a scent reminiscent of Anethole (anise) please preserve a specimen or two for study and please PM me.


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Offlinedodeski
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Re: Shaggy mane cooking info. [Re: canid]
    #19016987 - 10/22/13 11:25 PM (10 years, 4 months ago)

lol, that's kinda off putting.

Especially when I have so many chantrelles so close to home.

We digress.

Lamb gyro with; goat cheese, C. comatus sauteed in garlic butter, tzatziki and all the works.


--------------------
"People use the word "natural" ... What is natural to me are these botanical species which interact directly with the nervous system. What I consider artificial is 4 years at Harvard, and the Bible, and Saint Patrick's cathedral, and the Sunday school teachings."
-Timothy Leary

“You are an explorer, and you represent our species, and the greatest good you can do is to bring back a new idea, because our world is endangered by the absence of good ideas. Our world is in crisis because of the absence of consciousness.”
― Terence McKenna

"In defying the authority we become the authorities"
- Unknown


Edited by dodeski (10/22/13 11:26 PM)


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Offlinecanid
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Re: Shaggy mane cooking info. [Re: dodeski]
    #19016990 - 10/22/13 11:26 PM (10 years, 4 months ago)

Quote:

Lamp gyro



I prefer toasters to lamps in my greek, but pretty much any small appliance sill substitute.


--------------------



Attn PWN hunters: If you should come across a bluing Psilocybe matching P. pellicolusa please smell it.
If you detect a scent reminiscent of Anethole (anise) please preserve a specimen or two for study and please PM me.


Edited by canid (10/22/13 11:35 PM)


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Offlinedodeski
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Re: Shaggy mane cooking info. [Re: NothingsChanged]
    #19017014 - 10/22/13 11:32 PM (10 years, 4 months ago)

Somehow, I didn't even see "ribs" in the OP. Sorry for the thread hijack. I'll go home now.

Quote:

FoxFire said:
Chop it up and saute the whole thing with onions and a little garlic until they are golden brown.  Put over ribs, enjoy!

That's just what I would do. :wink:

-FF




--------------------
"People use the word "natural" ... What is natural to me are these botanical species which interact directly with the nervous system. What I consider artificial is 4 years at Harvard, and the Bible, and Saint Patrick's cathedral, and the Sunday school teachings."
-Timothy Leary

“You are an explorer, and you represent our species, and the greatest good you can do is to bring back a new idea, because our world is endangered by the absence of good ideas. Our world is in crisis because of the absence of consciousness.”
― Terence McKenna

"In defying the authority we become the authorities"
- Unknown


Extras: Filter Print Post Top
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