all is definitely here. For the last three weeks, leaves have been changing here, but I have been trying to ignore them. The temperatures are dropping to -1.5C/ at night now. However as happens each fall, the Shaggy Mane mushrooms are

showing up in my yard. Over the last couple of years, the patch has gotten larger and larger. I picked a few the other night for dinner and I gave some to my neighbors who came to visit one morning. This inky cap species has a white, cylindrical cap 1-1/4 to 2 inches wide and

1-5/8 to 6 inches high, covered with flat, white scales that make it look shaggy. One of the easiest mushrooms to recognize, it grows all over the world. Its high water content makes it unsuitable for sauteing (although I did, and it turns a bit to mushroom soup), but it's great steamed or in soups, stews, or sauces.

Shaggy Mane Soup

½ pound shaggy manes, pureed
1 medium carrot, small dice
1 large shallot, minced
¼ teaspoon thyme, dried
1 tablespoon butter
1 tablespoon olive oil
1 can veggie stock
15½ oz water
1 teaspoon rosemary, fresh, finely chopped
8 leaves sage, fresh, finely chopped
¼ pound spinach, fresh, cut
salt and pepper

Preparation

Stew shaggy manes for 10 minutes.
Sauté carrots and shallots in butter and olive oil until carrots almost soft. Add to mushrooms.
Add stock and water. Add herbs. Cook until heated through.
Serve with spinach, salt and pepper.

Disclaimer!! Do not just pick mushrooms if you do not know what they are. Take a field guide, join a mushroom club and ID them correctly before eating. You should also cook all wild mushrooms.