Shaggy Mane Mushrooms

The Shaggy Mane is very easy to identify.

http://botit.botany.wisc.edu/toms_fungi/images/copr1.jpg

Common Name: Shaggy Mane Mushroom
Other Names: Shaggy Ink Cap, Lawyer's Wig
Scientific Name: Coprinus comatus
Family: Agaricaceae (Basidiomycete fungi that grow on the ground in organic debris)

A flush of Shaggy Manes can have mushrooms at various stages of maturity.

http://www.tiedyedfreaks.org/ace/mushrooms/icicle/C_COMEATUS_9-29-04.jpg

Description: Fruiting body is tall and white with an almost cylindrical, bell-shaped cap that has "scales" which give a "shaggy" appearance. The cap has gills that are very tightly packed together, and they will quickly "melt" away into a dark black, inky liquid within a few hours of being picked. The flesh is tender and delicate. I have only ever eaten this mushroom raw. I came across a patch of Shaggy Manes at the edge of the woods while I was visiting a wildlife park in Germany. This is one of only a few mushrooms that are almost impossible to mistake, so I quickly sampled a young one... delicious!

Young to very mature Shaggy Mane.

https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheMjDx-1iSFmJeOFnr6mU2l8arC2je9V109c8Q7rDQVkI0WrCIBP2OzCim_Zk2-ekEcLk9BdHef7NQ_gpMhed7TSpXg0hNCkaIM_3BQKyWBfzsHq6M1UXn6MEX76kNXeLq6EJzh-zYme8/s400/_MG_2037_4202.JPG

Mushroom Niche: Decomposer
Natural Culture Medium: Chipped wood, Rich Soils, Manure

Coprinus comatus

From Our Edible Toadstools and Mushrooms and How to Distinguish Them by W. Hamilton Gibson.

http://chestofbooks.com/flora-plants/mushrooms/Distinguish-Edible-Toadstools-Mushrooms/images/Plate-XVI-COPRINUS-COMATUS.jpg

History:

• A native to North American and European meadows and grasslands.
• It has been introduced to Australia and New Zealand.
• It is cultivated in China for food.

Trivia:

• The gills will change from white to pink to black and then secrete a black liquid that contains the spores... this black liquid is the reason for its other name "Shaggy Inky Cap".
• The scientific name comes from the Latin coma = hair... comatus = hairy or shaggy
• This mushroom will "auto-digest" after it is harvested and quickly become unusable within 4-6 hours... this is why it is not seen for sale outside of rare farmer's markets in the U.S. (however, it is raised commercially for food in China).
• The Shaggy Mane is known to kill at least two species of nematodes, one of which is harmful to plants.

General "Mushroom" Vocabulary

• Mushroom - spore-bearing fruiting body of a fungus
• Fruiting-body - what is commonly called a "mushroom"... the spore-bearing reproductive structure of a fungus
• Hyphae - vegetative part of the fungus... will develop a fruiting body to reproduce
• Mycelium (mycelia is plural) - a mass of hyphae is
• Spawn - material that contains actively growing hyphae of the fungus. Spawn can be used to inoculate the desired culture substrate (logs, branches, stumps, sawdust, etc.) for people to produce a crop of fruiting bodies/mushrooms
• Stipe - the stem/stalk of the fruiting body/mushroom
• Pileus - the cap or cap-like structure on top of the stem that supports the spore bearing surface
• Lamella - the gills (aka ribs) on the undersurface of some fruiting bodies/mushrooms
• Pores - spongy material with "holes" in it on the undersurface of some fruiting bodies/mushrooms... some mushrooms have these instead of gills  

Almond-Crusted Stuffed Goat Cheese Stuffed Shags

Here's the recipe:

http://meelsmeals.blogspot.com/2011/10/almond-crusted-stuffed-shaggy-manes.html

USING THIS MUSHROOM
Primary Uses:

• Fresh eating (in small amounts)
• Cooked - best steamed, or added to sauces or soups. Its high water content make it difficult for sauteing, but some insist this is the only way to prepare it. Battered and fried.
• Dried

Secondary Uses:

• Traditionally used as an ink
• Used as a dye 

Shaggy Mane on left is perfect for harvest.

Shaggy Mane in center is too mature for harvest as it is dripping "ink".

Shaggy Manes on right are almost gone.

http://en.wikipedia.org/wiki/File:Coprinus_comatus_THWZ_0.jpg

 

 

Harvesting: Usually just one flush in the Fall, but occasionally can flush in the Spring and/or Summer depending on your locale. Harvest daily, and be ready to use almost immediately for best results. Look for mushrooms that are firm, plump, clean, and with caps closed or just barely opened. Those that are already very open or just black rings on stalks should be avoided unless you are making a black-colored meal.

Wild Harvest: NOTE: BE VERY SURE OF THE MUSHROOM YOU HARVEST FROM THE WILD! From Spring through Autumn in areas of recent disturbance after a rain. They are often seen along roadside ditches, gravel patches, or soil with lots of organic matter. Due to dirty run off from roads, mushrooms growing near frequently travelled roads are best avoided.

Storage: Best used within 4-6 hours of harvest as this mushroom will quickly deteriorate. If the mushroom is cooked, it can store in the refrigerator for a few days. Another method to store fresh the Shaggy Mane is to place it immediately in a jar of water, then put this in the refrigerator. It is thought that the absence of oxygenated air slows the deterioration. Alternatively, after it is cooked, it can be frozen.

Shaggy Manes being grown in a pile of composting leaves.

http://www.ymtblog.org.uk/wp-content/uploads/2011/09/the-garden-this-week-007.jpg

CULTIVATING THIS MUSHROOM
Cultivation Substrate: Can grow on just about any rich, composted, organic matter.

Cultivation Details: There are Shaggy Mane outdoor mushroom patch spawn available for purchase. Just mix the spawn into a soil bed or compost pile, water, and wait. There are many, many "home remedies" to get Shaggy Manes to grow in new locations. When I try some and have success, I'll write about it.

Spawn Available: Many forms available from test tubes, to petri dishes, to bags... all ready to be mixed or buried in substrate.

Incubation of Logs: If soil/compost with spawn is prepared in the Spring, they typically there will be Shaggy Manes ready to harvest in the following Autumn.

A Shaggy Mane that is probably a little too mature to harvest for food.

http://americanmushrooms.com/graphics/Coprinus_comatus_01.jpg

FRUITING CONDITIONS FOR THIS MUSHROOM
Fruiting Temperature: Typically needs cooler weather, but local varieties can have different tolerances from location to location.

Induction of Fruiting: Typically needs sustained moisture for a few days before fruiting begins.

Life Span: No reliable information that I can find. It seems that if you do not harvest all the mushrooms in one location, and the location maintains its high organic content, then there should be yearly, seasonal flushes almost indefinitely.

Shaggy Manes can produce large flushes like this one seen above.

http://www.wildmanstevebrill.com/JPEG'S/Mushroom%20Images/ShaggyManeTroop.2.jpg

ADDITIONAL INFORMATION ON THIS MUSHROOM
Concerns:

• Some people who eat any mushrooms from this family may have a bad reaction if they drink alcohol while eating this mushroom. It is kind of like nature's anti-alcohol food. One person eating the dish can have a fairly significant, non-deadly reaction that lasts a few hours and then passes, while another person eating the same dish and drinking the same amount has no reaction... very interesting!
• If you have gout or kidney disease, you may want to avoid eating a lot of mushrooms since they contain concentrated levels of purines.

Shiitake Mushrooms

The Shiitake is one of the world's favorite mushrooms.

http://2.bp.blogspot.com/-V06jWXQ3wrU/Tz3A7U7ZTGI/AAAAAAAAADo/u7cml9DWlNo/s1600/shiitake+mushroom.jpg

Common Name: Shiitake Mushroom
Other Names: Chinese forest mushroom, Golden oak mushroom, Oriental black mushroom, Emperors Mushroom
Scientific Name: Lentinula edodes (previously known as Tricholomopsis edodes)
Family: Marasmiaceae  (Basidiomycete fungi with white spores)

Given the right conditions, Shiitake can be quite prolific.

http://www.smithymushrooms.co.uk/acatalog/shiitakegrowing5607.jpg

Description: Fruiting body with a golden, brown, to almost black, slightly convex cap with a range in diameter of 2-4 inches. The flesh is aromatic, thick, and "meaty".

Mushroom Niche: Decomposer

Natural Culture Medium: Logs

History:

• A native to eastern China, Japan, and Korea and raised there for over 1,000 years, although it has been used for food and medicine since prehistoric times.
• Shiitake mushrooms have only been available in the U.S. since 1940.

Trivia:

• The name Shiitake comes from the Japanese shii take meaning “shii mushroom”… Shii is a Japanese tree (Castanopsis cuspidata) related to the oak and beech.
• About 160,000 metric tons are produced in Japan each year (over $2 billon worth)

Dried Shiitake are great to cook and store for at least a year.

http://newasiancuisine.com/wp-content/uploads/2010/01/dried-shiitake-mushroom-2-934x1024.jpg

General "Mushroom" Vocabulary

• Mushroom - spore-bearing fruiting body of a fungus
• Fruiting-body - what is commonly called a "mushroom"... the spore-bearing reproductive structure of a fungus
• Hyphae - vegetative part of the fungus... will develop a fruiting body to reproduce
• Mycelium (mycelia is plural) - a mass of hyphae is
• Spawn - material that contains actively growing hyphae of the fungus. Spawn can be used to inoculate the desired culture substrate (logs, branches, stumps, sawdust, etc.) for people to produce a crop of fruiting bodies/mushrooms
• Stipe - the stem/stalk of the fruiting body/mushroom
• Pileus - the cap or cap-like structure on top of the stem that supports the spore bearing surface
• Lamella - the gills (aka ribs) on the undersurface of some fruiting bodies/mushrooms
• Pores - spongy material with "holes" in it on the undersurface of some fruiting bodies/mushrooms... some mushrooms have these instead of gills

Shiitake love oak wood.

http://richardmandelbaum.com/wp-content/uploads/2011/02/shiitake_log.jpg

USING THIS MUSHROOM
Primary Uses:

• Fresh eating (in small amounts)
• Cooked (steamed, fried, sautéed, simmered, etc.)
• Dried
• Tea
• Pickled

Secondary Uses:

• Decomposition of “waste” wood 3-6 inches (7.5-15 cm) in diameter which is typically to small for lumber use
• Medicinal - Animal studies have shown some positive results regarding the antitumor, cholesterol-lowering, and virus-inhibiting effects of several active compounds in shiitake mushrooms. There have been limited studies in humans. I am very interested in this research!

Harvesting: Usually two flushes per year in Spring and Fall. Harvest daily, in the afternoon, by twisting or cutting the base. Look for mushrooms that are firm, plump, clean, and with caps opened 60-75%. Those that are wrinkled, have wet slimy spots, or evidence of pest infestation should be discarded after soaking in water for at least 24 hrs (to break any possible pest life cycle).

Storage: The best way to store loose shiitake mushrooms is to keep them in the refrigerator in a loosely closed paper bag. They will keep fresh at room temperature for just under a week, and in the refrigerator for just under 3 weeks (ideally). Dried mushrooms should be stored in a tightly sealed container in either the refrigerator or freezer where they will stay fresh for six months to one year... although I have bags of dried Shiitake that are still good after many years in storage.

Logs are probably the easiest substrate on which to grow Shiitake.

http://pizzagoon.com/wp-content/uploads/2010/06/june-2010-and-salso-2010-086iii.jpg

CULTIVATING THIS MUSHROOM
Cultivation Substrate: Grows on many Broadleaf/Deciduous Trees – log, branch, stump, or sawdust. The following list are woods on which Shiitake reportedly grows:

• Oak (preferred)
• Alder
• Ash
• Aspen
• Beech
• Birch
• Chestnut
• Cottonwood
• Eucalyptus
• Hickory
• Ironwood/Hornbeam
• Pecan
• Poplar
• Sweetgum (preferred)
• Willow

Preparing the Culture Medium: Logs are ideally harvested from live, healthy trees in winter when there are a lot of stored carbohydrates. Diameter 3-6 inches (7.5-15 cm) and length 3-5 feet (0.9-1.5 meters), although length is really based on what can be easily handled. Bark is left intact. Inoculation of the logs should take place 2-4 weeks after cutting to allow enough time for the natural anti-fungals to break down but not enough time for other fungi to start colonization.

Hammering the spawn plugs into place.

http://i1128.photobucket.com/albums/m496/ladylunaCC/Shiitakes/DSC_0822.jpg

Spawn Details:
It is recommended that at least two strains of spawn be used to provide the best chance of success. Consider one that is tolerant of cold weather and one tolerant of warm weather.

Spawn Available:

• Hardwood Plugs – dowels inoculated with mushroom spawn that are hammered in holes (typically 5/16 inch diameter, about an inch deep, and about 2 inches apart) drilled in logs, branches, or stumps
• Sawdust Spawn – sawdust inoculated with mushroom spawn that is placed into holes or notches cut in branches or logs; can be sprinkled on piles of sawdust (substrate) but may need a ratio as high as 3:1 (by volume, substrate:spawn) to minimize competition from other fungi

This is a common staking method for Shiitake logs.

https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY7_vHyQaRXzX1eZeVtzR19w_tA_6OJTA1Bsv-Os-45WT2YTy9795CCbYGuuQrB5q9vobkKCVrZLgXSPkp3YI2SYvuTrG-uif1tI7h1IqzlI4xBEjHsecA9b-XH9w9hPJG63H-SuRnoayf/s1600/MushroomGardensCL.jpg

Incubation of Logs:
Stack logs close together for the first two months. This helps conserve moisture. If the logs become too dry, then constant watering or soaking for 48 hrs is needed. Allow for good air circulation between the logs. Providing shade (50-75% depending on local conditions) will help keep the moisture balance correct.

Shiitake ready for harvest!

http://www.thehulltruth.com/attachments/boating-outdoor-photos/133226d1284942219-shiitake-mushrooms-shitake.jpg

FRUITING CONDITIONS FOR THIS MUSHROOM

Fruiting Temperature: 50-80 F (10-27 C)

Moisture: Sustained moisture required for fruiting (wood moisture content of 35-45%). Bark should be dry but the wood underneath should be moist.

Induction of Fruiting: Typically 2 weeks after a natural rainfall; may be induced by soaking logs in cool water for 1-3 days... check with the supplier of the strain you are using for more details.

Life Span:

Time to Begin Fruiting: 6 months to 2 years

Years to Maximum Fruiting: 1-2 years

Years of Useful Life: Varies on the density of the wood (oak is very dense), the thickness of the log, and the conditions in which the mushroom substrate is kept, but 6+ years is not uncommon

Shiitake on the left and Oysters on the right... growing in my bathroom...

Yeah, my wife wasn't real crazy about this! :)

ADDITIONAL INFORMATION ON THIS MUSHROOM

Nutritional Information

Mushrooms - Shiitake 5.00 oz-wt, raw 141.75 grams 48.19 calories
Nutrient	Amount	DV (%)	Nutrient Density	World's Healthiest Foods Rating
vitamin B3	5.50 mg	27.5	10.3	excellent
vitamin B5	2.13 mg	21.3	8.0	excellent
vitamin B2	0.31 mg	18.2	6.8	very good
manganese	0.33 mg	16.5	6.2	very good
phosphorus	158.76 mg	15.9	5.9	very good
fiber	3.54 g	14.2	5.3	very good
potassium	430.91 mg	12.3	4.6	very good
selenium	8.08 mcg	11.5	4.3	very good
copper	0.20 mg	10.0	3.7	very good
zinc	1.46 mg	9.7	3.6	very good
vitamin D	28.35 IU	7.1	2.6	good
magnesium	28.35 mg	7.1	2.6	good
protein	3.18 g	6.4	2.4	good

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=122

Concerns:

• Approximately 1 in 50 people will develop “Shiitake Dermatitis”, an itchy rash that develops within 48 hrs of eating raw or undercooked shitake mushrooms. The rash lasts about 10 days and is caused by the long-chain carbohydrate molecule “lentinan” which is destroyed by heat.
• If you have gout or kidney disease, you may want to avoid eating a lot of mushrooms since they contain concentrated levels of purines.