Oct 07, 2012 | From the kitchen of Rose in Special Stories
It has been many years since I found a Shaggy Mane mushroom. I was 22 and living in Washington Crossing, Pa. We were driving through the nearby town of Yardly and stopped for a traffic light. There by the side of the road I spied one perfect Shaggy Mane. We didn't dare to eat it even though we were quite sure of our identification as nothing else I know of resembles this mushroom. My great uncle Nat, who founded the New England Mycological Society, taught me how to identify morels, chanterelles and the more rare shaggy manes, and had it been a morel or even a chanterelle I would have trusted it but somehow shaggy mane had me nervous.
Two days ago,my husband Elliott, who was doing yard work, reported that there were many mushrooms around and that I should lose no time in checking out the white conical ones in front of the house. I stopped what I was doing on the computer and raced right out into the fall leaves. There it was--one large one with it's bottom fringe already showing a bit of black, and several smaller ones.
Luckily, my cousin Marion Bush, who is this generation's expert in wild edibles (the name of her busines, which supplies local restaurants, is Wild Harvest) was home. I sent her a photo from my new Iphone 5 (love it!) and she identified it as a true Shaggy Mane. She recommended sautéeing them in butter with a little chopped onion and thyme. She added that these mushrooms hold a lot of water, so I got out my new Rose™Line crêpe pan, reasoning that it's exceptionally flat surface would speed evaporation. I also uncorked a great bottle of Austrian pino and we had a succulently delicious pre dinner appetizer!
Note: In many small towns in France the pharmacist also is the local mushroom expert and people are encouraged to bring their wild mushrooms for identification. Lacking this, it is strongly recommended to be 100% sure of identification or to bring it to a trusted expert. If a poisonous mushroom (the spores) comes into contact with an edible one, the edible one also will be contaminated.
Mar 09, 2010 | From the kitchen of Susannah in Static
For Press Only
For interviews, appearances, or other business related requests only contact:
If you have a question for Rose, and are not a member of the press, please visit this page.
Nov 15, 2005 | From the kitchen of Rose in Static
Have cooking and baking questions?
Don't be shy: Search with the search box on the left, add a comment to an appropriate blog entry and ask me there! If you can't find an appropriate entry, I have a question
If you are press, direct your queries here.
Oct 15, 2005 | From the kitchen of Susannah in Static
Sorry, that page isn't found.
Care to try a search, or visit the home page? Click to the left, or above!
Oct 15, 2005 | From the kitchen of Rose in Static
Thank you for sending a copy of one of my entries to a friend.
I appreciate your support of the site.
Oct 10, 2005 | From the kitchen of Rose in Static
Oops! There was a problem with the form.
Please try again later.
Oct 05, 2005 | From the kitchen of Susannah in Static
Thank you for your feedback, or for signing up for the mailing list.
If your email requires a reply, I'll try to respond as soon as possible, either by email or on my blog if you so indicated.
- Baking Science
- Book Errata/CORRECTIONS
- Book Production
- Book Review
- BREAD BIBLE PHOTOS
- Did You Know
- OUT CAKES
- Questions and Answers
- Restaurant Reviews
- Rose Knows
- Spanish Language
- Special Stories
- Special Stories 2014
- Travel Adventures
- Woody's Place