Well, this weekend autumn has certainly stamped its inital authority on the land. Some leaves have already fallen in areas around the urban edges of my town. But I am a die-hard lover of fresh autumn mornings. There is still the summer warmth clinging on, but that zingy freshness of autumn is making itself known.
A call from one of my friends (literally working up the road at a school) was my waking alarm clock this morning – “We’ve got lots of white mushrooms going on here, a lot of them eliptoid shaped! Come and have a look if you can”. Well, it doesn’t take much to get me interested in a free meal, and I always love it when my friends let me know of any mushroom discoveries going on. Bless them. And as I work for myself, I wasn’t going to upset the boss by being late for work.
So, at just gone 9am, on a lovely misty autumn morn, I’d arrived at his school. Lots of grass around and lots of Shaggy Ink Caps around too (they also appear abundantly in summer). After a weekend of constant drizzle it had obviously encouraged these beauties to sprout forth. Excellent.
The Shaggy Ink Cap (Coprinus comatus) – (comatus meaning ‘long haired’), is (naturally) a member of the ink cap family. As they get older, the cap opens (though not out flat) and eventually goes through a stage of dissolving and releasing an inky black fluid. It’s very similar cousin – the Common Ink Cap is similar in size and shape but has a smooth surface. It can be poisonous depending if you’ve some alcohol or not! See the Common Ink Cap (Coprinus atramentarius) post – read all the details here.
The common name alone gives a clue in identification to this edible and lovely mushroom over it’s sinister (though not deadly) cousin. Its shaggy appearance is caused by the white or pale-brown scales on its long, rugby ball shaped, cap. There is a drastic change in appearance depending on at what stage you find it. Young specimens don’t show much stem at all, in fact it can be hidden, depending on the height of the grass it’s in – and the brilliant white cap is unblemished, though sometimes showing light brown colouring at it’s tip (which persists). But as it grows older, the cap opens up and then shrinks, as it slowly dissolves into inky black oblivion! I know that sounded a bit dramatic but I thought I’d get the point across. A lot of people, on first encounters, see the younger specimen and older specimen as a different mushroom. And I really can’t blame them, they appear so different.
A spore print for identification is not needed I think though. This mushroom speaks out loud for itself, and if you find it later in life, its obviously going to have a ‘black’ feel about it! It has a good salty flavour and is definitely worth a taste, I love it. Try it out, it’s a wonderful mushroom*. Look out for it this October, not only in grassland but on roadsides and disturbed ground even at woodland edges/woodland vegetation…
Always try a little sample if you’re trying an edible mushroom for the first time, just to see if it agrees with you. The first time I tried this lovely mushroom I had a mild reaction of little red bumps in my mouth and what felt to be a slight hot flush! There was no unpleasantness involved and wasn’t at all serious. It soon passed. It’s just good to check your body is OK introducing it to the new food. It’s just like eating abroad really!
The Genus COPRINUS & Related (Inkcaps): Characteristics to look out for:
• Most species gills dissolve into an inky black liquid as the black spores ripen.