Around our place, we love foraging! So when Jim’s mom asked him what those fungi growing on her lawn were, he went right out, picked all he could find and brought them home. She decided to see if we were still alive the next day before trying them herself!
Shaggy mane mushrooms are very distinctive, though if you’ve never foraged for fungi, please do consult with a field guide or ask a knowledgeable friend. Discard any that are turning black on the edges.
Shaggy manes contain a lot of moisture and go bad quickly, so are best cooked within hours of discovery. Jim brought home about two pounds of them. He wiped the grass and debris off them while I coarse-chopped them. Then we sauteed them in a little butter. It took half an hour for the excess moisture to cook off.
About that time my cell phone rang and Jim finished creating the soup. The result? The most delectable mushroom soup we’ve ever tasted.
Sour Cream of Shaggy Mane Mushroom Soup
Saute until juices evaporate:
1-2 pounds coarsely chopped mushrooms
1 onion, chopped
1/4 cup chopped parsley
1/4 cup butter
Add:
1 tablespoon flour (can be omitted, or sub oat fiber)
2 cups chicken or beef broth
sprinkle of rosemary
sprinkle of thyme
sprinkle of sage
Stir in:
1.5 cups sour cream
Heat, but do not boil. Serves 4.
Not only did we not die, we shared a bowlful with my mother-in-law, who said she won’t call us next time she sees Shaggy Mane Mushrooms. She knows what to do with them now!
Everything except the sour cream was gathered or grown locally. Win/win.
Do you like to forage? Are you a mushroom-gatherer?
