These scrumptious and savory Shaggy Mane Mushroom Waffles have a whopping 17 grams of protein per serving! They're crispy and light and can be enjoyed on the go. Or add an egg and a drizzle of chili sauce, for a satisfying high-protein meal!
Before you stop reading because you don't know what Shaggy Mane Mushrooms are or how to get them, be assured that you can swap out your favorite mushrooms in this recipe!
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🧐Why This Recipe Works
This is an easy and exceptionally delicious recipe. It takes very little effort to prepare but is sure to impress your family and friends.
If you love mushrooms, this is an excellent way to prepare them. You can either use Shaggy Mane Mushrooms or your favorite variety.
But perhaps the best thing about this recipe is that, unlike regular waffle recipes that are loaded with carbs, this recipe is actually higher in protein than carbs. What's not to love about that?
🛒What You Need For This Recipe
🔖 Ingredient Notes and Substitutions
- Shaggy Mane Mushrooms — Although this recipe was developed using shaggy mane mushrooms, you can very easily substitute your favorite mushroom.
- Ham — Besides ham, you can use diced or crumbled bacon. Or leave the meat out to make a vegetarian version of the recipe.
- Cheese — Although I used cheddar cheese, Feta cheese would be a great addition.
- Onion — The shallots can be replaced with scallions, chives, or regular onion.
- Garlic — No fresh garlic? No problem, just use a pinch of garlic powder instead.
- Buttermilk — An easy buttermilk substitution is to add a teaspoon of lemon juice or vinegar to a cup of whole milk, or in this instance, ¾ of a cup.
- Non-stick cooking spray — Although not pictured, you'll need some non-stick cooking spray to spray the waffle iron to keep the waffles from sticking.
- Eggs — The recipe calls for one egg. If you decide to serve the waffles topped with an egg (which I highly recommend), you'll need additional eggs.
- Chives — Chives are optional but add a nice finishing touch.
- Hot Sauce — A dash of hot sauce is recommended, especially if you love hot sauce.
🍄 How to Make Shaggy Mane Mushroom Waffles
STEP 1: Wipe mushrooms with a damp paper towel to clean. Slice the mushrooms and add to a skillet with 1 tablespoon butter along with the diced shallots. Sauté a few minutes longer. Finally, add ham and garlic. Sauté until the mushrooms are golden and the onion is caramelized. Set aside to cool.
STEP 2: In a medium bowl, sift flour, sugar, Tony Chachere's, baking powder, and baking soda. In a smaller bowl, whisk egg, buttermilk, and the remaining melted butter, then gently mix into the dry ingredients. Fold in shredded cheese, and cooled mushroom mixture.
STEP 3: Heat waffle iron and spray with non-stick cooking spray. When the waffle iron is ready, add approximately ⅓ cup of batter for each 4"x4" waffle and seal. Cook for 2 to 2-½ minutes or until crispy.
Shaggy Mane Waffles can be enjoyed as a quick on-the-go breakfast. However, for an extra special breakfast, serve topped with an egg, melted cheese, chives, and hot sauce. Mmmm, so good!
What Are Shaggy Manes?
Some of you might be wondering, "what the heck are Shaggy Mane Mushrooms?" You're not alone! I had no idea what they were either until I moved to Montana and started learning about what grew on our property and the surrounding area.
Their official name is "Coprinus Comatus" but they are known by other names including "Lawyer's Wig." They got this descriptive name because they resemble the white wigs worn by British lawyers.
"Shaggy Mane Mushrooms" are also known as "Shaggy Ink Caps." You see, once picked, these mushrooms have a very short shelf life. This is one reason they're not sold commercially. Within hours of being picked, they begin to slowly disintegrate and eventually dissolve into a black gooey substance that looks like black ink.
Even if they're not picked, these mushrooms will begin to dissolve on their own within 24 hours. If you decide to forage these delicate and tasty mushrooms, just keep in mind that you have to use them the same day.
How to Identify Shaggy Manes
Shaggy Manes are very easy to identify especially for a rookie mushroom forager, like me. As a matter of fact, the first mushrooms I ever foraged were Morels and the second was Shaggy Manes.
Shaggy Mane Mushrooms are tall and cylindrical. Their white conical cap starts out somewhat smooth but gets more scaly as they continue to grow. They also have a long, hollow stem that sometimes is not visible until they grow taller, or until the cap begins to curl up and dissolve.
You will see them start to push through the ground in late summer and fall. They can grow singly, in pairs, or fruit in large groups.
The mushrooms pictured above were growing around my planter box, but they also pop up in the grass, hard rocky soil, and along trails. Remember where you forage them because they will most likely pop up in the same place the following year!
For more information on this delicious mushroom, check out this informative video.
Recipe FAQs
Shaggy Mane Mushrooms have a light and very mild flavor. They have a delicate, buttery texture, and almost melt in your mouth. If you think you don't like mushrooms, you may love Shaggy Mane Mushrooms!
Shaggy Mane Ink Caps are not just 100% edible but are considered "choice gourmet edible" by many foragers. However, they're best enjoyed before their cap begins to turn black.
Shaggy Mane Mushrooms can be enjoyed sautéed in butter or olive oil and added to scrambled eggs or in an omelet. They can also be used in soups, stews, or any way other mushrooms are enjoyed.
The Common Ink Cap (Coprinus Atramentarius) or Inky Caps for short, slightly resemble Shaggy Mane mushrooms. They have a similar process of deliquescing, by producing an ink-like substance that helps the mushrooms to disperse their spores.
One difference between the two is that the Common Ink Cap does not have upturned scales on the cap. Another difference is that Common Ink Caps can make you sick if consumed with alcohol. Shaggy Manes don't have the same effect and are perfectly safe to consume.
Shaggy Manes need to be consumed within 24 hours of being picked, and in many cases much sooner. This time period varies based on the state of deliquescence. Some suggest dehydrating the mushrooms while others suggest that this process makes them lose their flavor, which is very mild, to begin with.
Freezing the mushrooms is another option, but this can adversely affect the texture of the mushrooms.
The best option might be to sauté the mushrooms in olive oil and then freeze them. Or puree the cooked mushrooms and freeze the puree in ice trays to be added to soups and stews.
- To keep the waffles from getting soggy while you're making the rest, stand them up on a rack. This allows the steam to dissipate instead of collecting under the waffle.
- If you have access to more shaggy mane mushrooms you can add more inside the batter and sauté the rest to serve over the waffles.
- The batter can be made ahead of time but has a tendency to thicken over time. This problem can be solved by adding a small amount of milk to the batter.
- Leftover waffles can be stored in the refrigerator or frozen.
- To reheat cooked waffles, simply pop them in a toaster. Another option is to bake them in a 350 F degree oven until crisp.
Disclaimer: Some mushrooms are toxic. Mushroom poisoning is a possibility if you are inexperienced in foraging for mushrooms. I, myself, am still learning how to identify and forage mushrooms. Before consuming any mushrooms or serving them to others, please be 100% sure that you have properly identified them. Please do not rely solely on the information provided in this post. Cross-referencing mushroom identification with various reliable sources is always good practice.
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📖 Recipe
Shaggy Mane Mushroom Waffles
Equipment
- Waffle Maker
- skillet
Ingredients
- 5 tablespoon unsalted butter (melted, divided)
- 6 medium Shaggy Mane mushrooms (or more, sliced)
- 2 medium shallots (diced)
- 1 clove garlic (minced)
- 4 ounces ham (diced)
- 1 cup all-purpose flour
- 1 teaspoon granulated sugar
- ¼ teaspoon Tony Chachere's Creole Seasoning
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 large egg
- ¾ cup buttermilk
- 1 cup shredded cheddar cheese
Instructions
- Wipe mushrooms with a damp paper towel to clean. Slice the mushrooms and add to a skillet with 1 tablespoon butter along with the diced shallots. Sauté a few minutes longer. Finally, add ham and garlic. Sauté until the mushrooms are golden and the onion is caramelized. Set aside to cool.
- In a medium bowl, sift flour, sugar, Tony Chachere's, baking powder, and baking soda. In a smaller bowl, whisk egg, buttermilk, and the remaining melted butter, then gently mix into the dry ingredients. Fold in shredded cheese, and cooled mushroom mixture.
- Heat waffle iron and spray with non-stick cooking spray. When the waffle iron is ready, add approximately ⅓ cup of batter for each 4"x4" waffle and seal. Cook for 2 to 2-½ minutes or until done.
How to Serve
- Shaggy Mane Waffles can be enjoyed as a quick on-the-go breakfast. For an extra special breakfast, serve topped with an egg, melted cheese, chives, and hot sauce.
Notes
- To keep the waffles from getting soggy while you're making the rest, stand them up on a rack. This allows the steam to dissipate instead of collecting under the waffle.
- If you have access to more shaggy mane mushrooms you can add more inside the batter and sauté the rest to serve over the waffles.
- The batter can be made ahead of time but has a tendency to thicken over time. This problem can be solved by adding a small amount of milk to the batter.
- Leftover waffles can be stored in the refrigerator or frozen.
- To reheat cooked waffles, simply pop them in a toaster. Another option is to bake them in a 350 F degree oven until crisp.
Beni says
Wow! I had the waffles for breakfast. What a treat! The waffles were fluffy and full of flavor. This recipe is definitely a keeper!
Hilda Sterner says
Thank you! I'm glad you enjoyed them as much as I do!
Kim says
Just had these waffles this morning. Hilda has outdone herself again. Delicious!!! What more can I say.
Hilda Sterner says
Thanks, Kim! Always happy to serve you guys!