Shaggy Mane Mushrooms

 

 

Shaggy Manes

Shaggy mane mushrooms (coprinus comatus), also called lawyer's wig or shaggy ink cap grow just about anywhere in Canada. We had a massive cluster of them growing around the chicken house in Ontario and I have seen them all over here in BC. The chickens loved them! They quickly disintegrate into liquid when picked or as they get older on the stem.

The little ones that are still intact and solid are very good eating, but they start turning to liquid almost as soon as they are picked. They have an enzyme that causes this. Heat destroys that particular enzyme in the mushrooms so if you can get them sliced and grilled within about 30 minutes of picking, you will have some tasty mushrooms. 

Shaggy Manes 

This takes some planning. If you have a portable heat source you can take with you, you can set it up nearby. Add a skillet heated to temp and you will be ready to pick. This is not necessary if you have them growing near your home, of course. You can take them directly into the kitchen to heat immediately on the stove. 

 

Healthy Caprinus Mushroom

Do not wash them first, just wipe clean with a soft cloth. slice the small, whole, solid mushrooms along the height and set them on the hot skillet. A couple of minutes on each side should do it. Remove them as soon as the are done and set aside with others to cool. Pack in plastic boxes for transport to your freezer. They are delicate. They freeze well and make a great mushroom soup or an addition to soups or a pot roast. 

Use only the small, intact coprinus mushrooms. If you cook with these when the caps are on the turn, they will dye everything you cook with them black. They are still edible after turning black, just not very palatable. 

Too late, starting to turn :(

Mushrooms are rich in antioxidants, vitamin E, potassium, phosphorus, magnesium, calcium, and sodium. They are a good dietary source of these things, so perhaps worth the trouble. Especially if you are in the bush wild crafting.

All coprinus mushroom contain a chemical that prevents the human body from breaking down alcohol. One variety in particular, called the alcohol ink cap, has more. If you eat a lot of them, while drinking alcohol, you can suffer the symptoms of alcohol poisoning. 

You can also make some very good ink from them. To do this mix the inkcap ink with a little water and some cloves and heat it. This process will help fix the ink and stop it from fading or running when you use it. I could do a drawing of caprinus mushrooms in the forest with the ink from the mushrooms! Hmmmm....  something to think about when mushroom time comes around again. I'll have to look for some shaggy manes somewhere in town. I have heard that they grow up here but I have not seen any. Honestly, I haven't been looking for them, either. Something to do on my walks about town in the summer! I'll ask around. Maybe I know someone in town that has them on their property. Most people consider them a nuisance, in town anyway, as they ruin the perfect grassy lawn look. They are good healthy fodder for animals, the edible ones are anyway. It's probably not a good idea to teach animals to eat them as they could also eat the toxic ones too, not knowing the difference. Like I said earlier, our chickens loved them and ate all that grew near. That's one reason I started paying attention to them, decades ago. 

Mushrooms can be transplanted. Shaggy manes are cultivated or transplanted by creating a nutrient-rich, moist bed of manure and straw, ideally in spring, that mimics their natural habitat in lawns and disturbed soil. They thrive in 50-50 mixes of cow/horse manure and compost or straw.Transplanting involves digging up some of the white mycelium under the soil and moving it to a new location, as in the new bed in your garden/lawn. You could probably do this with morels too, or oyster mushrooms. You would have to mimic their ideal growing environment. You can also buy mushroom inoculate for growing your own, on Amazon. It's not cheap and it wouldn't have the same "rewarding fun" value as hunting for them yourself, transplanting them, and having them grow and fruit. 

Make sure you know what you are eating. If in doubt, leave it alone! There is a similar mushroom with a shaggy mane but it is dark with while scales and it is toxic. The coprinus mushrooms are white with white scales and/or beige top and tips and white interior. The toxic mushroom is called a magpie fungus and looks like this: 

Toxic Magpie Fungus (dark cap)

 

Using Choke Cherries

 

 

Did you know that you can make great jam/jelly and other desserts with choke cherries? They are tiny but the trees are full of them. They have such a delicious, strong cherry flavour. If using the pits, as well, it will have almond tones too! The recent fear has been the cyanide in the pits and the choke cherries are mostly pit. It's difficult to separate the pit from the fruit due to the tiny size. 

Choke Cherry Blossoms

 

 

The kernels inside the shells or pits, contain amygdalin, a compound that the human body converts into cyanide after consuming. Other fruit pits that contain this substance are plums, rose hips, apples, hawthorns and a few others. 

The cyanide can me denatured by cooking, making it harmless and, so I've read, by drying thoroughly. Do not under any circumtances, eat the pits raw, without boiling well first. If you grind up the choke cherries, make wine or a drink without boiling well first, don't blame me if you get cyanide poisoning. If you cook the choke cherries in a large pot, barely covered with water, this will make the cyanide harmless. It has to be boiled for about 15 mins to be safe. 

Choke Cherry Leaves

I like to freeze anything I'm going to process into juice for jams/jellies, drinks or wine first, before processing. The freezing breaks down the cell walls and releases a lot more juice. Then I blender for a bit before boiling. Add a bit of water in a big pot and boil hard for 15 mins. It takes that long, at least, to get them well juiced and the excess water boiled off. After its been well boiled and cooled, it gets strained through a cheesecloth or large coffee filter. I usually let it sit and cool overnight. This also gives the extra water time to evaporate.

This resulting juice is, of course, unsweetened. The secret to making delicious jelly without the bitterness from wild things, is to use just the juice. Don't squeeze the fruit pulp at all, just let it slowly drip out. Then gently toss out the pulp and seeds. I process high bush cranberries like this, as well.. 

Make jelly with the strained juice, adding a lot of sugar. If you use the sugarless pectin, you can sweeten to taste. It will take a lot more sugar than you are used to putting in jams. I usually start the very sour wild things with an amount of sugar that has been about equal with the amount of juice. Add more sugar, as needed, 1/2 cup at a time until you reach the taste you want. Because you have used the pits too, it will have a slight added almond flavour, which I love.

We have an abundance of red Canadian choke cherry trees around town. There are a few around the Rec Center, one right by the front door to the Visitor's Center, several planted around the water plant at the other end of town along the trail, and some here and there about town. You can tell them by their red foliage in mid summer. They are everywhere! These trees have lots of tiny choke cherries on them. If you want to pick them, you'll have to beat the birds to it! I have one in my backyard and the birds eat them all, scattering the seeds to grow up into tiny choke cherry trees everywhere. If you want a baby tree, see me in the spring after everything starts growing in the yard. 

I'm sure the town would be happy for residence to start gathering the choke cherries from the trees. I might be doing that myself this summer.  

RECOURCE:   https://foragerchef.com/eating-the-whole-cherry/

Making Cheese Without Rennet

 

There are a few different ways to make your own cream cheese at home from store bought, homogenized milk, some can be done with 2% if you prefer. I like to use whole milk.

 

I have made it by draining both yogurt and buttermilk in a cheese cloth until dry and thick enough to mold into a circle. It's delicious!. Add a bit of salt for taste and to help keep it longer and it's fantastic both ways. It does have to be kept in the fridge and only lasts a short while. 

 

 

You can make your own buttermilk and yogurt at home, then take it straight to cheese. (See my post "Make Your Own Buttermilk") and ("Make Your Own Yogurt".) When using buttermilk to make cheese, I leave it on the counter to make longer and don't shake it or stir it while it makes. It will separate and you have just the curdled part at the top to make into cheese. It's already almost there. When making yogurt, leave it longer or let it set on the counter after it's made, until it separates. Then drain the solids until dry enough to shape into a cheese ball. 

 

 

You can also make cheese by causing milk to curdle with either lemon juice or vinegar. Either one will work with the recipe below. It's essentially the same thing as above cheeses, curdled milk that is drained in a cheesecloth or coffee filter, until only the solids are left. Keep the whey to use in baking, soups, etc.  

The recipe I have for making soft cheese at home, directly from store bought milk: 

Ingredients & Equipment

• 1 Gallon Whole Milk: Use fresh, pasteurized milk. Avoid Ultra-Pasteurized (UHT) milk, as it will not curdle properly.
• 1/3 to 1/2 Cup Lemon Juice: Freshly squeezed is best, though bottled works too.
• Salt: To taste (about 1-2 teaspoons).
• Equipment: Large pot, thermometer (optional), strainer/colander, cheesecloth (or clean cotton towel). 

Step-by-Step Instructions

1. Heat the Milk: Pour the milk into a large pot and heat slowly over medium heat, stirring occasionally to prevent scorching. Heat to 185°F–200°F (just below a boil).
2. Add Acid: Remove the pot from the heat. Slowly stir in the lemon juice.
3. Rest: Let the mixture sit undisturbed for 10–15 minutes. The milk will curdle, forming white, milky solids and a greenish-yellow liquid (whey).
4. Strain: Line a colander with a damp cheesecloth and place it over a large bowl or in the sink. Pour the mixture into the colander.
5. Drain: Allow the curds to drain. For a spreadable, ricotta-like texture, drain for 10–20 minutes. For a firmer, sliceable cheese, drain for 1–2 hours.
6. Season & Store: Remove the cheese from the cloth, mix in salt, and add herbs (like dill) if desired. Store in an airtight container in the refrigerator for up to 1 week. 

Tips for Success

• Too Much Liquid: If the whey is still milky and not clear-yellow, add another tablespoon of lemon juice and let it sit for a few more minutes.
• For Creamier Cheese: You can add 1 cup of heavy cream to the gallon of milk for a richer flavour.
• Save the Whey: The leftover liquid whey is excellent for baking bread, pancakes, or adding to soups.
• Add Herbs: Mix in fresh dill, black pepper, or chives for added flavour.

Fighting Mold on Cheese

 

How to keep cheese from getting moldy in the fridge: Wrap in a paper towel, slightly but thoroughly damp with vinegar, put in a clean bag or wrap tightly in plastic. Keep the paper towel slightly damp with vinegar as it gets eaten. You will still little bits of mold in any holes in the cheese, but not much. These are easily removed. 

Making Quiche

 

Quiche is a great way to use up leftover bits of veggies. This one has lots of ham chunks, spinach, bell peppers, garlic, and broccoli. It was delicious! 

Recipe for very large, deep dish 10" quiche: 

INGREDIENTS: 

8 eggs

1/2 cup whole or 2% milk, I also added a large dash of cream

3/4 teaspoon salt (I use only pink Himalayan salt)

1/8 teaspoon pepper

A pinch each of thyme, oregano

A large pinch of parsley 

A large fist full of chopped spinach, frozen or fresh 

A large fist full of chopped coloured bell peppers. (I especially like the yellow ones. They taste like pears.) 

6 large broccoli florets, finely chopped

2 cups of small chopped ham pieces 

1 can of mushrooms, finely chopped 

4 slices of bacon, lightly cooked and cup into tiny pieces (I use the scissors for bacon)

Enough grated cheese to thickly cover the bottom of the crust. (I like to use old cheddar) 

Pastry for one bottom crust

DIRECTIONS:  

When filling the pastry, leave about 1/2" space at the top at it will rise slightly when baking. You may have some filling left over, that doesn't fit into the pie. I drain as much liquid into the pie as i can and put the rest in a soup bag in the freezer. You can also just fridge it and use in omelettes. 

Cover with foil and bake at 425f for 10 mins. Cut opening in the foil to expose the egg portion, keeping the edges covered. Lower heat to 350f and bake until the center is stable. This usuallly takes another 40-45 mins, approx. If you want to bake it with convection, use 325f and bake a bit less time. Either one works fine. I have done both. When the center is no longer liquid and pastry has browned, it's done. I like to use a glass pan so I can lift it high and look at the bottom to make sure the bottom pastry is brown, being careful not to tip it out. The initial 425f for 10 mins is suppose to help cook the pastry. I put quiches and all pies on a slightly lower rack in the oven to brown the bottom more. You can also cover it up again and continue to bake until the bottom pastry is light brown. Watch the top edges of the pastry to make sure it doesn't get too dark. Cooking pastry in a pie to the exact doneness can be difficult and takes a bit more labour. I suppose one could always prebake the pie shell just a little, but that too is more work and required weights or beans, which I do have. I just don't like to do that unless absolutely necessary. It's so easy to wreck a pastry! 

Making Soup Bags

 

I'm cleaning out the fridge and the freezer. Here's what I'm doing with all bits of veggies, plus saved leftovers: Soup bags! Everything but the meat and spices. I might put meat in some of them too. Gravies and sauces can go in, as well. This makes one large pot of soup. Each bag will be different, slightly, but all will have lots of spinach, garlic and bell peppers. I love all three in anything I make - no matter what it is.

It's not really necessary to record what goes into the bag. I started out doing that, but quickly ran out of ambition. It sure keeps the fridge cleaned out too! 

 

Something else that uses up leftovers is quiche. We love quiche! Anything and everything goes in, but always spinach and old cheddar. I particularly like sausage and mushroom quiche.  

 

 

 

 

I had a large package of garlic to dispose of. I chopped it fine and froze it. I do that with peppers, spinach and a lot of other things too. I can now add a handful to a soup bag.  

Making Jam

I have rediscovered making jams and jellies! After making soap, jam is so simple, quick and easy! It's been a few years since I made jam, but it's something that comes back easily. I'm having fun making jams from just about everything. It's a creative outlet. I have learned to make jam from anything, even herbs. It doesn't require any more than a strong, steeped tea made from whatever. I think squash or pumpkin with the spices would make great jam! I haven't gone there yet, but it's possible.

I'm using Ball pectin for the first time. It wasn't around when I was making jams and jellies before, many years ago. I like it! It works by the teaspoon, and I use the low sugar pectin. Not necessarily because I want to put in less sugar, but because it always gels, unlike the old, classic pectin. I do make less sugar jams, however. Not low sugar, just less, sometimes half of the recipe. The very low sugar jams don't keep as long on the shelf. It still needs a lot of sugar as a preservative. I also add the lemon juice to everything. You can't make safe jam without it. The acid is necessary for the pectin to gel, as well as working as a preservative. 

I have them for sale at the local Farmer's Market. The first one I made recently was Hummingbird Jam. It's pineapple, banana and coconut. It's very thick and I used all the called for sugar, since I was using classic pectin and not the low sugar kind. It's delicious, although a bit thicker than I would have liked. I have reduced the amount of pectin that Ball recommends as I found it makes the jam too thick. 

Currently I have the above Hummingbird Jam, Cantaloupe, Apple, Honeydew-Pomegranate, seedless Raspberry, Strawberry-Banana, Strawberry-Rhubarb, Red-Grape, Real-Orange. I named it "Real Orange" so it's not confused with the creamsicle orange flavour out there. It's made from the juice of real oranges. I have sold some of the orange to people who wanted to glaze their Christmas cakes with it. There are so many things you can do with jams! Glazing pork with the apple jam, or any baking with the seedless, extra thick raspberry. It would also be excellent on cheesecake! I recently made a pot of orange chicken. It was delicious! 

It's so easy to make jam or clear jelly, although the clear part takes a bit more work. I run the hand blender through all my fruits thoroughly first. I don't like large lumps of fruit in my jam. It doesn't spread well like that. It also helps mix together the ones with more than one kind of fruit. I do the mixing in the bowl first, adding the pectin to the cold fruit before blending. The blender also does a good job of mixing in the pectin powder. DO NOT add the sugar at this point. Just the pectin and the lemon juice and any other additives that are going in. I use a coconut baking emulsion for the coconut flavour. It's made with real coconut and, wow, does it ever taste like real coconut. It's twice as strong as extract so you don't need much. It tastes better than extract and doesn't evaporate when heated like an alcohol based extract does. It comes in other flavours. I used to have cherry, and it was amazing! I have made cherry pie jam, previously, adding almond extract to it and the almond came through well, so extract will work too. You can use powdered spices, as well, like you would do in a pumpkin pie jam. I would add those before using the blender, just to make sure they were well mixed. There are just so many things you can do with jams! 

To make clear jellies, you only use the juice. It has to be strained very well through cheesecloth to get it clear. Then make the jelly from the juice. You can make jelly with flower petals too, like dandelion or rose, making a strong, steeped tea. It gets well strained and the jelly made from the tea. It's something I will do in the spring, when my yard is full of dandelions that don't get sprayed and the wild roses on the fence are blooming. The jelly in the spoon at the top, is made from red bee balm! It has a minty flavour and was great on beef! I have made grape jelly from Welches Grape Juice that I bought at the store, and I made it in the microwave! Homemade jams are so much better than commercial ones from the store. I don't know why that is. Maybe it's all those chemicals they have to add as preservative? There has to be some reason why they just don't have the same flavour! 

I put all my jams and jellies through the waterbath canner for a full 10 minutes. I know it's not necessary and decades ago we didn't do it that long. Ten minutes is the recommended time for jams that are being sold to the public, so that's what I do. I only make jam in the smaller jar sizes, I'm not canning quart jars, so I took the handles off the rack in my waterbath canner. I can put them back on if I'm ever going to can in the quart jars. I found I can put a lot more of the 250 ml jam jars in the canner without the handles. I just used the small pliers and opened the loop so it slipped off. I can hook it back on and close the loop if needed.

You don't have to use an actual waterbath canner, although I do, but the water has to be at least a full 1.5 inches above the tops of the jars for it to seal properly. If you are getting some jars not sealing, check your water level. This requires a very tall pot and you will need to put something on the bottom so the jars are not setting on the pot bottom, right on top of the burner. I have seen the rings used for this and also a towel folded and set in the bottom, as well. I tried the towel method, but it put a lot of lint into the water. That's not going to hurt your jam, but it does leave it on the jars when removed and it has to be wiped off. It does work, however, and I have to wipe the very hard water stain off the jars, after they cool, anyway. It's a good way to sterilize your tea towels or wash cloths. I use the rack now but when I was using another tall pot, I had to improvise something on the bottom. I think I used the rings. It's hard to remember, now, how that went.