Shaggy Mane Soup

by Patrick Hamilton

Serving Size: 4
Preparation Time: 45 minutes



  1. Stew shaggy manes for 10 minutes.
  2. Sauté carrots and shallots in butter and olive oil until carrots almost soft. Add to mushrooms.
  3. Add stock and water. Add beans and herbs. Cook until heated through.
  4. Serve with chiffonade of spinach, salt and pepper.

About the chef

Patrick Hamilton is a SOMA member and graduate of the California Culinary Academy. Patrick has been a corporate chef, executive chef, catering company owner, food consultant, and columnist. He was David Arora's foray chef for several years, was a demonstration chef at many MSSF events, and leads the SOMA Camp kitchen. He has served thousands of people many mushroom dishes.