Plus a Desert Shaggy Mane Mushroom Curry Recipe

While this mushroom is clearly absent from specialty market shelves and gourmet restaurant menus, it is eaten around the world in indigenous desert communities around the world, notably in the Sahel and Kalahari deserts and the dry regions of India. It is important to know that this mushroom lacks comprehensive research for its nutritional and edible qualities despite no reports of poisoning. Always exercise caution when trying mushrooms that have limited information about edibility. For more detailed information, check out this journal article by Mridu and N. S. Atri: Podaxis pistiliaris – A common wild edible mushroom from Haryana (India) and its sociobiology (2015).

Like all other fungi, they readily absorb their host environment—whether that is nutrients or toxins. Use caution when collecting in urban areas (where these love to grow). Be aware of zones that are treated with pesticide or herbicide, exposed to runoff from high traffic roads, or anywhere that your common sense says to avoid. This can be a gentle invitation to notice the unique liminal space between humans and nature.

When hunting in urban areas, keep in mind that there is an inedible look-a-like that frequents the same disturbed habitats. While their appearances may seem indistinguishable from afar, upon harvesting you will immediately notice that great force (such as hardware tools) is required to separate the fruiting body from its durable underground network of PV-celium. This is known as the urban landscape loving False Desert Shaggy Main-line.

Humor aside, the true Desert Shaggy Mane can be cooked alone just like any other mushroom, though its mushy interior will shrink considerably and the soft consistency may be unappealing to those who are mushroom-texture adverse. Alternatively, these nutty and slightly sweet and bitter mushrooms can be added to your favorite sauce or curry recipe. See video below for a quick overview about cooking this unique desert mushroom.

Desert Shaggy Mane Coconut Cashew Curry

Ingredients:

• 4-8 or more fresh Desert Shaggy Mane mushrooms, stalks (stipes) trimmed
• 3 tbsp coconut oil
• 1 small onion, minced
• 4 cloves garlic, grated
• 1 T fresh ginger, grated
• 1 1/2 tsp cumin, ground
• 1 1/2 tsp coriander, ground
• 1/2 tsp black pepper, ground
• 1/2 tsp turmeric, ground
• 1 small red chile, finely chopped
• 1/4 tsp cayenne
• 3 tbsp tomato paste
• 2 cups chicken or vegetable broth
• 1/2 cup cashew milk
• 1 cup coconut milk
• 1 (14 oz) can chickpeas, drained and rinsed
• 2 stems green onions, sliced finely
• 1/4 c cilantro leaves, chopped
• Salt to taste
• Juice from 3-4 limes

Directions:

• Slice the mushrooms into your desired size (keep in mind that they will shrink considerably).
• Add to a hot pan (a well-seasoned cast iron, ideally) and dry saute to reduce their water content. When mushrooms just begin to stick to the pan, add coconut oil to brown and crisp. Set aside.
• Heat remaining coconut oil to sauce pan over medium-high heat and add onion, garlic, ginger, and chile. Stir frequently, scraping the bottom of the pan until golden brown, about 8-10 min. Add remaining spices and stir quickly, allowing them to release their aromatics for 30 seconds. Add tomato paste and stir to combine. Add broth to deglaze the pan, loosening any bits of flavor from the bottom.
• Stir in cashew and coconut milk, garbanzos and Desert Shaggy Mane mushrooms. Season with salt to taste. Allow to simmer, stirring occasionally, for about 5-10 minutes. Stir in lime juice to taste.
• Garnish with l cilantro and green onions, serve with rice or naan.

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