RE: (DE/EN) Ist das ein Schopftintling? / Is this a Shaggy Ink Cap?
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Coprinus Comatus is Shaggy Ink Cap in English: they're young and edible when they're paler inside and smell better - they quickly descend into a darker and then rich black-ish colour, when they are less tasty. I would err on picking and eating them in the very earliest stages, and if I remember correctly, they are better cooked than raw - some stomachs might be a little sensitive to them, so need to cook them more. I hope that helps, dear @charlissy !
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thank you for your comment!
I'll change directly the English title of the plant :D
have you ever eaten the mushroom?
Certainly: it grows abundantly in both Scotland and Italy - where I grew up and where I live now; as @hive-166168 mentions below, it is a light good flavour - simple and filling.
Important note: I do not have experience of mushrooming in Germany - and as @eddwood mentions below, it might be similar to others which are dangerous: in my own lifelong mushroom learning, I began with studying ALL the similar but dangerous mushrooms that might be like the one I was looking at. The Shaggy Ink Cap is very easy to identify as it ages, but if there are no other specimens around, it might not be clear. Identifying from several books or guides is the best policy: I always cross-reference at least 5 books or more! ;-P I would never harvest for eating unless I was 200% certain - and never take someone's word from a photo identification on the internet - not mine, either - it is only part of the picture: until it is absolutely certain, I would not eat anything. I know Coprinus very well, but in a familiar context: in my early mushrooming years I focussed on the 3 best local funghi which were not easily mistaken, and then researched in-depth about all their familiars (as some mushroom guidebooks tell you).
Ah, in fact, I shared a Hive post once - an Introduction To Picking Wild Mushrooms - if that's of interest - but then noticed that the link is from an old website, ooops!
Good fortune in mushrooming, @charlissy !
it also has a funny English name: 'layer's wig'. and in Russian it is named after manure ;-)
The taste qualities are comparable to the taste of champignon (both species belong to the same family), and require approximately the same degree of processing during the cooking.