Step 1

Clean the shaggy manes, rinsing or washing if needed, especially if they were growing in a sandy area. Allow the mushrooms to dry between two layers of paper towels for a few minutes to weep water. Chop the shaggy manes, then put into a non-reactive container with a tight fitting lid.

Step 2

If it’s cold outside, leave the mushrooms in their container on the counter, if it’s warm, put them in the fridge*. Allow the mushrooms to deliquesce and macerate in their own juices, stirring with a clean spoon at least once a day, until the mixture is juicy, inky, and black.

Step 3

The process will take a few days, longer if they’re refrigerated. When the mixture is black, goey, and scary looking to your liking, sweat the garlic and shallot in a small sauce pot for a few minutes until translucent.

Step 4

Add the splash of wine, then the shaggy mane goop, heat through and bring to a boil, then turn down the heat down to low and cook, covered, for 10 minutes.

Step 5

If the shaggy mane goop looks dry, add a little water.

Step 6

Using a handblender, puree the mixture, drizzling in the oil, adding a spoonful of water if needed to help the blades move.

Step 7

Transfer the shaggy mane puree to a container and refrigerate for up to a week, freeze, or make into compound butter and freeze for long term storage.