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United Kingdom · Scotland · Highland| Common Animals Fish Mushrooms Flora |
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Coprinus comatus |
July: The Shaggy Ink Cap continues fruiting.
Not recommended for consumption. Popular in folk cuisine due to delicate taste. Commonly used fresh and for pickling.
Grows in meadows, fields, and roadsides. Cap is white with long scales, quickly dissolves after harvest.
Collect in meadows, fields, and roadside areas from spring to autumn Choose young mushrooms with firm white caps
Harvest before the cap starts dissolving and turning black. Use fresh mushrooms for best taste.
Clean dirt and grass with a soft brush. Do not wash to avoid wateriness. Not used in cooking.
Cap: Frying, boiling, pickling
Stem: Tough, often removed
Stem: Tough, often removed
Fried Shaggy Ink Cap (Frying)
Slice young caps and fry quickly
Slice young caps and fry quickly
1. Clean and slice caps.
2. Fry in oil until golden.
3. Salt and serve hot.
2. Fry in oil until golden.
3. Salt and serve hot.
Shaggy Ink Cap Soup (Boiling)
Use fresh young mushrooms
Use fresh young mushrooms
1. Slice mushrooms and add to broth.
2. Boil for 15 minutes.
3. Season and serve.
2. Boil for 15 minutes.
3. Season and serve.
Pickled Shaggy Ink Cap (Pickling)
Pickle only young mushrooms
Pickle only young mushrooms
1. Boil mushrooms for 5 minutes and cool.
2. Prepare marinade with vinegar, sugar, salt, and spices.
3. Pour marinade over mushrooms and refrigerate for several days.
2. Prepare marinade with vinegar, sugar, salt, and spices.
3. Pour marinade over mushrooms and refrigerate for several days.