[cooking] Shaggy Mane Mushroom Rustic Tart

A rustic fall tart with "foraged" mushrooms:

Shaggy Mane rustic tart

The last time we had any rain, it was a downpour the morning of Sept 14 and the next day white mushrooms started popping up all over my front yard.

Lion's mane all over the lower lawn after yesterday's morning downpour.

They were impossible to miss- super white against the green grass. They are Coprinus comatus, aka Shaggy Mane, aka Inky Cap, aka Shaggy Ink Cap, aka Lawyer's Wig. The "ink" in the common name comes from how they deteriorate: 

Shaggy mane mushrooms in the inky stage

From the bottom of the cap up, they wilt away as dripping black goo. Mmmm mmm, this is NOT "good eating" stage.

When they are first up and the caps are still slightly closed and there's no grey discoloration to the caps, they are good to pick and eat cooked. I feel like I should put some cautionary text here: you should never pick and eat any wild mushrooms, ever. The same way that Food Network says you should never eat beef carpaccio because raw beef is a one-way ticket to the emergency room. Better safe than legally liable.

I feel comfortable with shaggy manes. I first saw them along the driveway last year and COOKED and ate some. And even then, I only ate a little at a time to see how I would react. I also had no alcohol during and 48 hours after eating these; these particular mushroom can cause some gastrointestinal distress in some people when consumed with alcohol.

Most importantly, there aren't any deadly look-alikes. I recently saw some of what I *think* are honey mushrooms in the woods but I'm not going to play with them because I don't feel comfortable positively identifying them and there ARE deadly mushrooms that look similar. They say there are old mushroom hunters, there are bold mushroom hunters...  but there aren't any old and bold mushroom hunters, if you catch my drift. ... Because they're dead. ... From eating poisonous mushrooms. 

I picked quite a few tightly closed mushrooms:

Shaggy Mane Mushrooms

Because of their tendency to not stay nice very long after picking, I had them cleaned and cut up within an hour. Into a pan with some local butter:

Shaggy Mane mushrooms

Cooked down:

Shaggy Mane musrooms

I decided on a lazy, I mean rustic mushroom tart. Usually when I make a pie or quiche and there are leftover dough scraps, I'll pile them up, roll or pat into a thick patty, wrap in saran wrap and throw it into the fridge for a simple, small galette some days down the line.

Also, this means the mushrooms will be cooked twice. Once in the pan with butter and again in the oven in the tart. I would never, never, ever, never eat any mushroom I foraged for raw. Raw mushrooms will usually cause more gastro distress. Plus, cooking helps make them more palatable.

So I roll out some dough on parchment paper, layer some panko breadcrumbs (to absorb moisture and keep the bottom of the tart from getting soggy) and parm cheese. Then layer on the mushrooms. I topped with some grated semi-soft half cow/half goat milk cheese. Sprinkled some seasoning and flopped over the edges:

Shaggy Mane rustic tart - before

Baked at 350 F for 35 min. Topped with scallions.

Shaggy Mane Galette

This was amazing. Would be just as good with any mushrooms you can get at the grocery store- button, crimini, oyster. If you have access to more exotic ones like maitake or beech or king trumpet- those would be nice. A mix of any of those. I think mushrooms, cheese and pastry dough are a one way ticket to contentment.

Because it was a small amount of dough, this tart is probably only about 8" in diameter. Still, I only ate a small wedge so as not to consume too many wild mushrooms at once. 
I'm hoping for another rainfall that will make these sprout up again. 

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