Coprinus Comatus Furai

AKA Rocky Mountain Vegetarian Calamari


First a few notes about Coprinus comatus, or more commonly known as the Shaggy Mane Inky Mushroom. Related to the infamous Alcohol Inky Cap, however without the nauseating effects if combined with alcohol, this mushroom is usually only available if picked in the wild. Unfortunately I cannot recommend picking your own mushrooms for the table, as this could be dangerous if the mushrooms in question are toxic. But with proper knowledge, mushroom picking can be a safe, fun, and best of all delicious experience. Check out some books on edible mushrooms, or better yet contact your local mycological society if you are serious about collecting mushrooms to eat.

Ingredients:
- Optimally you want as many fresh Coprinus comatus as you can get your greedy hands on. Preferably 15-20 young mushrooms. You can also substitute these for dried Morels. Just reconstitute them 2 hours in milk or vegetable stock.
- 3 eggs
- 2 c. milk
- 2 to 3 c. panko bread crumbs
- 1 c. Flour (or try mixing half of your reg. flour with coconut flour for a more tropical flavor.)
-black pepper (to taste)
-vegetable oil for frying
-dipping sauce (see recipe)

Pre-heat oil to 350F in wok or deep pot with thermometer in oil.
Gently brush dirt from mushroom caps, and remove stems (they are 'usually' full of worms anyways... If not, frizzle up in oil of butter and put on toast for a real treat). Gently slice caps horizontally, starting from the bottom of the cap, into 1/4" to 1/2" thick rings. In one small bowl whisk eggs until just frothy. In another bowl add flour and pepper if using, in another bowl milk, and in yet another bowl or plate, the panko bread crumbs. Once oil is sufficiently hot, begin by taking one of the rings and submerge it in milk. Then move to the flour bowl, coating the ring in flour. Next dip ring into whisked egg, and finally coat completely with panko. Drop into oil and repeat, always checking your oil temperature and the color of the rings in the hot oil. Once each ring has turned golden on one side, flip and continue to fry until both sides are light golden brown. Remove to cool on paper towel. You can fry as many as you can fit in the wok reasonably without lowering the temperature of your frying oil. Serve furai immediately with dipping sauces. Some good recommendations are: Ponzu (soy and yuzu sauce), gyoza sauce, hoison, tamarind sauce, marinara, ketchup, garlic butter, poppy seed dressing, put 'em on burgers, or serve 'em with for a great alternative to onion rings! The possibilities are probably endless. I would always love suggestions!