Coprinus comatus

Description

Coprinus comatus is a common mushroom often seen growing on lawns, along gravel roads, and in waste areas. When young, it appears as a white cylinder emerging from the ground and then opens up into a bell-shaped cap covered with white scales. The gills underneath the cap are initially white, then turn pink and eventually black, producing a black liquid filled with spores. This mushroom has the unique ability to dissolve itself in just a few hours after being picked or depositing spores. It is widely distributed and can be found in North America, Europe, Asia, and Australia.

In addition to being edible, Coprinus comatus has also been used for medicinal purposes in traditional Chinese medicine. It is believed to have antitumor, antioxidant, and immunomodulatory properties.

The black liquid that the mushroom produces as it dissolves itself after maturity is called "ink." In the past, this ink was used as a writing and drawing material, hence the name "ink cap."

When harvested before the gills turn black, Coprinus comatus is an excellent edible mushroom. To store the mushrooms, they can be microwaved, sautéed, or simmered until limp, and then stored in a refrigerator or freezer. Placing the mushrooms in a glass of ice water can delay decomposition for a day or two. However, it is crucial to process or ice the mushrooms within four to six hours of harvest to prevent undesirable changes.

This fungus can absorb heavy metals like mercury from its growing environment. To be safe, it's best to consume it with caution and in moderation, especially if it's collected from polluted areas like city streets.

Common names: Shaggy Inkcap, Shaggy Mane, Lawyer’s Wig, Netherlands (Geschubde inktzwam), Czech Republic (Hnojník obecný).

Mushroom Identification

1. Cap

   1.18 to 5.91 inches (3 to 15 cm); oval to rounded-cylindrical when young, expanding to bell-shaped with a lifting margin; in age turning to black "ink"; dry; whitish with a brownish center; with large, shaggy scales; margin lined at maturity.

2. Gills

   Free from the stem; white, becoming pinkish, then black; turning to black "ink"; very crowded.

3. Stem

   1.97 to 7.87 inches (5 to 20 cm) long; 0.39 to 0.79 inches (1 to 2 cm) thick; frequently tapering to apex; smooth; white; easily separable from cap; hollow, with a string-like strand of fibers hanging inside.

4. Flesh

   White throughout; soft.

5. Spore Print

   Black.

6. Habitat

   Saprobic, growing alone or in clusters, lines, or fairy rings on lawns, wood chips, or hard-packed ground; summer and fall; widely distributed in North America.

7. Microscopic Features

   Spores 9-13 x 7-9 µ; elliptical; smooth; with a central to slightly eccentric pore. Basidia 4-spored; surrounded by brachybasidia. Pleurocystidia absent. Cheilocystidia variously shaped; up to 60 x 40 µ. Pileipellis cutis-like. Veil elements cylindric; 7-30 µ wide.

Look-Alikes

1. Coprinus sterquilinus

   This fungus produces smaller fruiting bodies and has significantly larger spores. It grows on manure, rotting straw, and similar habitats.

2. Coprinus vosoustii

   Also has smaller fruiting bodies and larger spores. The top of the cap is decorated with remnants of the original skin in the shape of a star. A rare species.

3. Coprinopsis picacea

   Has a gray-brown hat decorated with light scales. It grows in deciduous forests.

4. Chlorophyllum molybdites

   Poisonous and similar to a shaggy mane and other edible mushrooms.

5. Coprinopsis atramentaria

   Similar, and contains coprine and can induce coprine poisoning, particularly when consumed with alcohol.

Coprinus comatus: Not a Psychedelic Fungi

While it is edible and not toxic, Coprinus comatus is not known to contain significant amounts of psychoactive compounds such as psilocybin, which is the primary psychedelic compound found in species such as Psilocybe cubensis. However, consuming Coprinus comatus in combination with alcohol can cause a reaction that leads to unpleasant symptoms, such as nausea and flushing, so caution is still advised.

Fun Facts

1. True shaggy manes will usually be much taller and more rubust than other inky caps.

2. Shaggy manes often grow singularly, other inky caps often grow in dense clusters, like the stinky ones that appear on your boulevard.

3. Most of the time shaggy manes growing out of hard ground, like packed soil on the edge of a trail. The alcohol inky caps in the woods often grow directly from wood, and like previously mentioned, in large clusters.

4. Compared to other inky caps, shaggy manes are shaggy looking: very, very shaggy looking, with their cap looking much more like a wig, (hence the name) with small, up-swept hairs.

Health Benefits

1. Anti-tumor activity

   The water extract of Coprinus comatus was recently identified as containing potent antitumor compounds for breast cancer. Because breast cancer is the most commonly diagnosed cancer among women worldwide, and because there is no effective therapy for estrogen-independent (ER-) breast cancer, these findings are highly significant.

   An alkaline protein named y3, purified from fruiting bodies of C. comatus, was shown to inhibit a gastric cancer cell line with an IC50 of 12 µg/mL.Serum lysozyme activity is used as a general indicator of immune system fitness. In addition to breaking down polysaccharides found in bacterial cell walls, lysozyme can also bind to the surface of some invading bacteria and make it easier for white blood cells to engulf them. Chinese research has shown that polysaccharide solutions extracted from C. comatus and given to mice had the ability to increase serum lysozyme activity.

2. Hypoglycemic effects

   Several studies have demonstrated that consumption of C. comatus can help regulate blood glucose concentrations. Feeding mice a diet containing powdered dried fruit bodies of C. comatus (one-third of their food intake, by weight) reduced their plasma glucose concentrations and improved intraperitoneal glucose tolerance. Also, bodyweight gain was halted, even though total energy intake was not substantially reduced. Plasma glucose was marginally lowered 10 hours after intragastric administration of dried C. comatus (3.6 g/kg body weight). The results suggest a slowly generated, mild hypoglycemic effect of C. comatus in normal mice, accompanied by metabolic effects capable of interrupting body weight gain

   Polysaccharides extracted from the mycelial culture of C. comatus and administered intraperitoneally into white mice at a dosage of 300 mg/kg inhibited the growth of Sarcoma 180 and Ehrlich solid cancers by 100% and 90%, respectively.

3. Antioxidant activity

   Over fifty years ago, shaggy-manes were found to contain ergothioneine, a thiol compound with antioxidant properties.

4. Antimicrobial activity

   A Russian study has revealed that various strains of the genus (formerly known as) Coprinus, including C. Comatus.

Cultivation Tips

The substrate used for the cultivation of Coprinus includes a combination of straw 60% and manure 31% (cow, horse, pig or chicken), and 1% gypsum. Sawdust is also part of some formulas for the cultivation of this mushroom. Mainly for taking care of the following when cultivation:

1. The straw used for cultivation should be fresh and free of contamination with other fungi.

2. The humidity in the compost should not exceed 65-68% (when squeezed in your hands should not let any water drops).

3. The compost should not have a sour smell. After 20-25 days Shaggy Mane fructifications will start to form. During this period start water spraying the casing layer surface 2-3 times/day and maintain18C/64.4F in the grow room. The proper moment of collecting the Shaggy Manes is when the caps are still young and closed.

Coprinus comatus and Alcohol

If alcohol is consumed up to approximately 72 h after the ingestion of species containing coprine, then alcohol intolerance occurs, similar to antabus effects, with an intense indisposition for several hours, including decreased blood pressure, elevated heart activity, flushing, nausea, vomiting, and headache.

How to Cook

1. Time crunch

   Coprinus comatus will start to disintegrate fast. Real fast. If you can't prepare them within a few hours of picking, then you're probably going to lose them. They don't keep all that long in the fridge, and drying doesn't work either. So have a plan for them when you pick!

2. Water content

   Shaggy manes are very watery, something to keep in mind when cooking and cleaning. This can make for a disappointing sauté, so make sure all the moisture is cooked off before eating or including other ingredients. For this reason, many people prefer them in soup or sauce.

3. Storage

   If you don't have an immediate plan for a big batch o' shaggy manes, the best thing to do is sauté and freeze them. Make sure you cook them first! Otherwise, you may have quite a mess on your hands when you thaw them out.

4. Flavor

   These mushrooms have a light, mild flavor that's tasty, but easily overwhelmed in a dish. If you add too many strong ingredients or other mushrooms, you won't be able to taste them. They're best in a simple recipe where their flavor can shine.

5. Flesh

   This is a delicate species, so don't sear the heck out of them on high right out of the gate. They're best when cooked gently over medium-low heat. It may take a little longer but it will be worth it.

Recipe: Parmesan Crusted Shaggy Manes

Ingredients

1. Shaggy mane mushrooms

2. All-purpose flour as needed for breading (could be gluten-free)

3. Eggs are beaten with a splash of milk as needed for breading

4. Freshly Grated Parmigiano Reggiano Grana Padano, or nice domestic parmesan, as needed for breading

5. Fresh chopped parsley to taste

6. Kosher salt and pepper to taste (go easy on the salt because of the cheese here)

7. High smokepoint oil like grapeseed, lard or canola

8. Lemon wedges for serving (optional)

Instructions

1. Season the egg mixture with a pinch of salt and pepper. Combine the beaten eggs and chopped parsley. Keeping one hand reserved for wet ingredients and one for dry so you don't bread your fingers, dip the shaggy manes in the flour, then the parsley-egg mixture, then parmesan cheese.

2. In a large, wide cast-iron skillet or nonstick surface big enough to hold the shaggy manes, heat the oil until hot. Add the shaggy manes to the pan and cook for 2-3 minutes. Don't touch or shake the pan at all, the cheese will still be loose until it caramelizes and becomes a cohesive mass. Once the mushrooms are golden brown on one side, use a spatula to gently loosen them from the pan.

3. Flip the mushrooms and cook for 4-5 minutes on the other side, or until the mushrooms are completely crisp, and the crust is golden brown. Transfer the mushrooms to a wire rack or a paper towel to cool for a minute and weep oil excess oil. Serve immediately with lemon wedges, or just straight up.

Recipe: Cream of shaggy mane soup

Ingredients

1. 500 g of whole white shaggy mane mushrooms

2. 30 g (2 tsp) onion, finely chopped

3. 500 ml (2 cups) chicken stock

4. 250 ml (1 cup) cream, 15 %

5. 60 g (4 tsp) butter

6. 60 g (4 tsp) flour

7. Salt and pepper

8. Chopped parsley, to garnish

Instructions

1. Chop the mushrooms finely with a knife.

2. In a heavy saucepan, melt butter, add onions and sauté for 2 minutes.

3. Add mushrooms and continue cooking for 2 minutes.

4. Stir in the flour and then slowly add the heated broth, stirring with a whisk. Add salt and pepper.

5. Simmer over low heat for 15 minutes.

6. Add the cream and cook for 5 minutes. Serve the soup garnished with fresh parsley.

Recipe: Shaggy Mane-Schnitzel with parsley potatoes

Ingredients

1. 600g fresh Shaggy Mane mushrooms

2. ½ bunch of parsley

3. 500g Potatoes

4. 2 eggs, beaten

5. Flour

6. Fine dry breadcrumbs

7. 1 lemon

8. Salt, pepper, butter oil for deep-frying, cranberries

Instructions

1. Add salt to the beaten eggs. Cut the caps in half and bread with flour, beaten eggs, and fine dried breadcrumbs. Heat the butter oil and deep-fry the schnitzel gold brown.

2. Peel the potatoes and cut them in quarters. After cooking them in saltwater and decanting the water let them evaporate for a while. Melt some butter in a pan and roast the potatoes with chopped parsley for a few minutes. Add salt to taste.

3. Serve your Shaggy Mane-Schnitzels with lemon slices to drizzle them over the Schnitzels and a tablespoonful of cranberry jam.

Recipe: Fried Shaggy Manes

Ingredients

1. 16-20 young closed Shaggy Manes, wiped clean (do *not* wash)

2. 1/4 C. flour

3. 2 t. salt

4. 1 t. fresh ground pepper

5. 1/4 t. onion powder

6. 1 egg

7. 1/2 C. milk

8. 1 T. minced fresh dill (1 t. dried)

9. 1 C. plain bread crumbs

10. 3 T. finely grated Parmesan or Romano

11. 1 C. vegetable oil

Instructions

1. Combine flour, salt, pepper and onion powder in a bowl.

2. Beat together egg, milk and dill in another bowl.

3. Mix bread crumbs and cheese in a third bowl.

4. Gently roll the mushrooms in the flour mix, then in the egg/milk mixture, then in the bread crumbs.

5. Set on a cake rake for 5-10 minutes to let the breading set.

6. Add oil to a hot deep skillet.

7. Add mushrooms and fry 30-45 seconds, turn 1/3 for another 30-45 seconds, then the final 1/3 for the same.

8. Remove, drain on paper towels, salt to taste and serve immediately.

Recipe: Shaggy Mane Omelette Soufflé

Ingredients

1. 8 shaggy mane mushrooms

2. 2 teaspoons of olive oil

3. Kosher salt and freshly cracked pepper, to taste

4. 3 large eggs

5. 1 tablespoon of butter

6. 2 teaspoons of chives, chopped

7. Shredded melty cheese, such as cheddar, gruyere, swiss, etc.

Instructions

1. Cut mushrooms in half lengthwise and wash under cold water. Drip dry in a colander.

2. Heat olive oil over medium-high heat. Brown mushrooms on both sides in batches, giving them plenty of room to brown. Season with salt and pepper. Set aside.

3. Separate egg yolks (small bowl) from whites (medium to large bowl). Beat the yolks and set aside. Add a pinch of salt to the whites and whisk until they form stiff peaks. This could take 10-15 minutes. You can also use a mixer to save yourself some work.

4. Gently fold the yolks and most of the chopped chives into the whipped whites. Try not to work it too much to keep the whites from breaking.

5. In a 10-inch non-stick skillet, melt butter over medium heat. Evenly spread some of the mushrooms into the bottom of the pan and then pour the souffle mixture over the mushrooms. Make the middle of the omelet a little thinner so it will be easier to fold later. Add mushrooms and cheese on the top.

6. Cover the pan with a lid or another skillet. Cook for 3 minutes.

7. Once the bottom is a nice golden brown, fold the omelet over. Carefully transfer the omelet souffle to a plate and garnish with remaining chives.

Recipe: Shaggy Mane Risotto

Ingredients

1. 1 lb. Shaggy Mane's, washed and sliced lengthwise

2. 8 cups chicken broth

3. 1/2 onion, diced and divided

4. 2 garlic cloves, minced and divided

5. 2 bay leaves

6. 2 tablespoons fresh thyme

7. 2 tablespoons fresh Italian parsley

8. 2 tablespoons unsalted butter

9. salt and pepper

10. 2 cups Abrorio rice

11. 1/2 cup dry white wine

12. 1/2 cup Parmesan cheese, freshly grated

13. Fresh Italian parsley for garnish

Instructions

1. Clean and slice mushrooms lengthwise.

2. Saute first half of the garlic and onion in 1 tablespoon olive oil for about 5 minutes, until onion is translucent and fragrant. Add mushrooms, bay leaf, thyme, and parsley. Saute, medium-high heat for about 5 minutes until mushrooms are cooked, but not soggy. These mushrooms produce a lot of liquid, so I found that you will need to drain them after you saute (but do set aside about 1/4 cup of the liquid to use in the risotto).

3. Coat pan with 2 tablespoons olive oil. Saute the rest of the onion and garlic. Add the rice and stir until it is well coated and opaque, about 1 minute. This prevents the grains from sticking, so don't be tempted to skip this step.

4. Stir in wine and cook until nearly all evaporated - about 5 min.

5. Now add 1 cup of broth and cook, stirring, until the rice has absorbed the liquid. This takes about 7 minutes and you need to stir fairly constantly. Add remaining broth, 1 cup at a time, allowing rice to absorb all of the broth before adding the next cup. This is the trick to perfect risotto. If you have any liquid set aside from sauteing the mushrooms, add in during this process.

6. Finished risotto is creamy and slightly firm, not mushy.

7. Add Parmesan, folding in until it melts.

8. Carefully, stir mushrooms into rice mixture. Remember to remove the bay leaf.

9. Garnish with Italian parsley before serving.

History

In 1780 Danish naturalist Otto Friedrich Müller first described this species as Agaricus comatus. In 1797 Christiaan Hendrik Persoon transferred it to its current binomial name.

The name derives from coma, or "hair", hence comatus, "hairy" or "shaggy".

This genus Coprinus was formerly considered to be a large one with well over 100 species. However, molecular analysis of DNA sequences showed that the former species belonged in two families, the Agaricaceae and the Psathyrellaceae. Coprinus comatus is the best known of the true Coprinus.

Synonyms

• Agaricus cylindricus Schaeff., 1774

• Agaricus comatus O.F. Müll. 1780

• Agaricus cylindricus Schaeff. 1774

• Agaricus cylindricus Sowerby 1799

• Agaricus fimetarius Bolton 1788

• Agaricus ovatus Scop. 1772

• Agaricus vaillantii J.F.Gmel. 1792

• Coprinus ovatus (Schaeff.) Fr. 1838

• Pselliophora comata (O.F. Müll.) P. Karst. 1879

Video

Photo copyright:

All photos were taken by the Ultimate Mushroom team and can be used for your own purposes under the Attribution-ShareAlike 4.0 International license.