During our recent expedition near Elora Gorge in Wellington County, Ontario, Canada, my daughter and I stumbled upon a fascinating sight - the shaggy mushrooms. These peculiar fungi were abundant, growing on the grassy banks beside the roads. Packed with vitamins and minerals, shaggy mushrooms are a great source of potassium, which aids in maintaining proper heart and muscle function. They also provide a healthy dose of B vitamins, including riboflavin and niacin, which support metabolism, energy production, and promote overall vitality.

After our long hike, we indulged in a delightful dish: shaggy ink cap mushrooms on homemade sourdough bread. When we got back home, we swiftly cooked our foraged mushrooms in garlic butter. The mushrooms had a rich, savory taste that paired well with the earthy flavor. We savored every bite of the crispy, golden bread, which had a tangy and freshly baked aroma. This uncomplicated combination left us feeling rejuvenated and joyful. Each mouthful was pleasurable, and we'll always cherish this meal.

Shaggy Ink Cap mushrooms, scientifically known as Coprinus comatus, are a fascinating fungi species popular among foragers and culinary enthusiasts alike. Also referred to as Lawyer's Wig or Shaggy Mane, these mushrooms possess unique characteristics that set them apart from other varieties. Recognizable by their elongated, shaggy cylindrical caps and white gills, shaggy ink caps undergo an intriguing transformation as they mature. Initially, their caps are firm and luscious, but as they age, the margins begin to dissolve into inky black liquid, giving them an appearance akin to spilled ink. These mushrooms possess a delicate flavor with a hint of nuttiness, making them a delightful addition to various gastronomic creations. However, it is crucial to harvest and consume Shaggy Ink Caps on the same day, as they rapidly degrade after reaching their peak, turning into an inky mass.

Shaggy Ink Cap on Sourdough Bread

By Zosia Culinary Adventures | Date: Nov.20, 2023

Preparation Time: 10 minutes

Cook Time: 10 minutes

Yield: # 4 servings

Ingredients:

• 225 g fresh (with white interior) shaggy ink caps, washed, trimmed and sliced

• 2 garlic cloves, chopped

• 25 g butter

• 15 ml fresh thyme, chopped

• salt and ground black pepper

• 4 thin slices sourdough bread

Instructions:

1. Melt butter in a saucepan or cast-iron pan.

2. Add the ink caps and garlic, and fry gently on both sides until golden brown and juices evaporated.

3. Season with salt and pepper. Sprinkle with fresh thyme.

4. Serve on a thinly slices sourdough bread.

   Enjoy it!

Nutrition Facts per one serving:🍄

Calories 142 | Fat 6.1 g \ Saturated Fat 3.2 g\ Cholesterol 13 mg\ Sodium 74 mg\ Total Carbohydrate 20g\ Dietary Fiber 5g\Total Sugars 1g\ Protein 7.2 g \ Vitamin D 4 mcg\ Calcium 99 mg\ Iron 2 mg\ Potassium 212 mg