Shaggy ink cap / Geschubde inktzwam
@ our garden
Coprinus comatus, the shaggy ink cap, lawyer's wig, or shaggy mane, is a common fungus often seen growing on lawns, along gravel roads and waste areas. The young fruit bodies first appear as white cylinders emerging from the ground, then the bell-shaped caps open out. The caps are white, and covered with scales—this is the origin of the common names of the fungus. The gills beneath the cap are white, then pink, then turn black and secrete a black liquid filled with spores (hence the “ink cap” name). This mushroom is unusual because it will turn black and dissolve itself in a matter of hours after being picked or depositing spores.
When young it is an excellent edible mushroom provided that it is eaten soon after being collected (it keeps very badly because of the autodigestion of its gills and cap). If long-term storage is desired, sauteing or simmering until done will allow the mushrooms to be stored in a refrigerator for several days or frozen. Processing must be done whether for eating or storage within four to six hours of harvest to prevent undesirable changes to the mushroom. The species is cultivated in China as food.
Shaggy ink cap / Geschubde inktzwam
@ our garden
Coprinus comatus, the shaggy ink cap, lawyer's wig, or shaggy mane, is a common fungus often seen growing on lawns, along gravel roads and waste areas. The young fruit bodies first appear as white cylinders emerging from the ground, then the bell-shaped caps open out. The caps are white, and covered with scales—this is the origin of the common names of the fungus. The gills beneath the cap are white, then pink, then turn black and secrete a black liquid filled with spores (hence the “ink cap” name). This mushroom is unusual because it will turn black and dissolve itself in a matter of hours after being picked or depositing spores.
When young it is an excellent edible mushroom provided that it is eaten soon after being collected (it keeps very badly because of the autodigestion of its gills and cap). If long-term storage is desired, sauteing or simmering until done will allow the mushrooms to be stored in a refrigerator for several days or frozen. Processing must be done whether for eating or storage within four to six hours of harvest to prevent undesirable changes to the mushroom. The species is cultivated in China as food.