Show 005 - Recipe - Shaggy mane pesto


  • 6-8 Caps of Shaggy Mane (Coprinus comatus) mushrooms
  • Handful of chopped onions
  • Pesto (Basil, Garlic, Pine Nuts, Parmesan Cheese, Olive Oil)
  • Pasta or Gnocci
  • White Wine (Pinot Grigio or Sauvignon Blanc are good)
  • Salt and Pepper


Shaggy Manes will absorb moisture, so don’t rinse them off. Instead, scrape off the outside layer with a knife.

  1. Chop and dry-fry the mushrooms.
    To dry-fry mushrooms, heat the mushrooms in a pan with NO oil/butter for about 2-3 minutes, until all the juices have come out of the mushrooms. Then pour off the juice to use later in the dish (or use as the base for other soups/sauces).
  2. After dry frying, add a bit of butter and fry up the onions with the mushrooms and a few oz of white wine, just long enough to get the flavour of the onions and the wine mixed with the mushrooms.
  3. Toss the pasta/gnocci with the pesto and the mushroom juice, S&P, and mix in the mushrooms and onions.

Enjoy with a glass of red or white wine.  Serves 1-2 people.


Show 005 - Recipe - Shaggy mane pesto