the Shaggy Ink Cap, Lawyer's wig, or Shaggy Mane

Shaggy Mane grows in rich soils near trails, urban parks, and lawns. It can also be found deep in the woods, although it seems to be more common in inhabited areas. Shaggy Mane can grow singly, but it will often be found in large clusters. If you see one, chances are you'll see many more. 

Odour: Spicy mushroom-like.
Cap: 2.5–7 cm in diameter and 5–20 cm tall; cylindrical with a rounded top when young, expanding when mature to flat, its margin rolling upwards to reveal liquefying, inky black gills. Cap surface white with light brown, flat scales and a solid light brown patch on the centre top. The background becomes increasingly fibrillose as the cap matures.
Gills: Very crowded, almost touching the stem. The white gill edge forms a thick protective band in the closed cap. Gill colour is initially white to cream, then changes from the cap margin inwards. First a pink blush shows, then the maturing spores colour the gills black. The gills begin to self-destruct into a black ink containing the spores.
Stem: 10–25 cm long x 1–2 cm wide, cylindrical but widened at the utmost base. The colour is white to cream, with fibres on the surface. IMPORTANT: The stem is hollow with a white cord inside that stretches from the top to the base.
Ring: A small movable ring on the stem, after the cap has expanded.
Cup: None.
Spores: 10–14 x 5.5–7.5 µm, black with a dull surface and a germ pore.
Habitat: In groups and clusters in lawns and pastures, gardens, cemeteries, along forest roads, and in other disturbed areas.
Geographical distribution: Throughout America, BC and the Pacific northwest, also in Alaska except for the far north.  

 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 needed, microwaving, sauteing or simmering until limp will allow the mushrooms to be stored in a refrigerator for several days or frozen. Also, placing the mushrooms in a glass of ice water will delay the decomposition for a day or two so that one has time to incorporate them into a meal. Processing or icing must be done whether for eating or storage within four to six hours of harvest to prevent undesirable changes to the mushroom. 

• Shaggy Mane mushrooms: about two pounds of fresh, young Shaggy Manes, ideally before the cap has expanded and there is any sign of darkening on the gills.
• yellow onion
• garlic
• celery
• low sodium chicken stock: vegetable stock also works for a vegetarian-friendly option
• coconut cream or milk
• I add potato as a thickener
• fresh thyme
• unsalted butter
• extra virgin olive oil
• sea salt
• black pepper

Start by cleaning the shaggy mane. It’s best not to soak these very fragile mushrooms under running water, simply use a knife to gently scrape them clean of any dirt or debris. 

Cut the mushrooms in half, then roughly chop them into large chunks. 

Heat a heavy-bottomed pot over medium high heat, then add one tablespoon of butter and one tablespoon of extra virgin olive oil.

Once the butter has melted, add the chopped onion and celery along with a 1/2 teaspoon of salt.

Sweat the vegetables until the onion is tender translucent, about 7-8 minutes.

Add some minced garlic and cook until it is fragrant, about 30 seconds, then add the chopped Shaggy Mane to the pot along with a few sprigs of thyme.

Cook the mushrooms down until they have released their liquid, about 10 minutes.

Pour in the chicken stock and bring everything to a boil.

Reduce the heat to low and cover the pot. Simmer for about 30 minutes.

Fish the thyme sprigs out of the pot. Use an immersion blender to puree the soup to the consistency of your liking.

Alternatively, you can carefully ladle the soup into a standard blender, puree it, then return it to the pot.

Finally, pour in the coconut cream. Continue cooking the soup until it has slightly thickened and everything is heated through.

Season the soup with more salt and black pepper to taste. Ladle it into bowls and enjoy!