These are Shaggy Mane mushrooms, and they are a delectable treat. Better yet, they were a gift from our backyard! A whole cluster of them popped out of the ground, next to our small shed. The dirt is a bit sandy there, it’s shady, and it’s just the kind of environment mushrooms dig. To be fair, I had no idea these were edible at all, but not surprisingly Kelly knew exactly what they were and made sure we harvested and processed them right away. Because sadly, they are also very delicate and do not last long – which I imagine is why I have never seen them at a store.

The flavor is quite mild, just a hint of shroomy earthiness without getting pungent or overly heady. They smell amazing when cooked and the texture is firm but fine, and the perfect compliment to a bit of crunch, salt, and garlic. If you have these growing near your home, you’ll want to get those suckers home and eat them, and now is the time they’re around – so keep an eye out!

As always with mushrooms, make sure you’re actually looking at a Shaggy Mane before you eat it. The good news is, there aren’t a lot of poisonous mushrooms that look the same, but always double check if you’re not a seasoned shroom hunter. Kelly goes foraging every year and has a lot of experience, but even she double checked before we cooked these up.

Below are the step by step instructions of the magic Kelly made with these wonderful gifts (you can use regular mushrooms, too). This mix would have been amazing as a soup topping, or in a hash, but it was too damned delicious and never made it that far. We just ate it on crackers!

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• Wash and cut 3 mushrooms in half, then slice down the length of the halves into moons
• Get a pan hot and add a generous pay of butter
• When the butter is melted throw finely minced garlic clove, black pepper into the pan (you can also add rosemary if you want)
• As soon as you smell the garlic get the mushrooms in there
• Add some chopped chives or scallions or shallots (about a teaspoon)
• Don’t move it around too much as the mushrooms release their water
• When the water evaporates and they start to sizzle in the fat gently toss in the pan until golden
• At the end add a pinch of salt a sprinkle of grated parmesan and a sprinkle of panko followed by a sprinkle of parmesan.
• Toss the crumbs and cheese with the golden mushrooms in the hot pan
• When the bread crumb is toasted golden brown take it off the heat and get ready for yum
• Put it on Ritz crackers or toast, and enjoy!