The Hairy Coprin deserves some comments:
Indeed, if this mushroom is a very fine edible when it is very young and very fresh, it can become toxic when it begins to turn blackish, which happens very quickly. It should only be picked "closed cap" when it is completely white with no trace of pink, purple or gray at the base of the cap and should be cooked immediately. On the other hand, under no circumstances should you reheat a dish of hairy coprin.
A Hairy Coprs recipe:
Choose perfectly white coprins, reject the stems and cut the caps into rings, finely chop the fresh tarragon.
Crush the hard-boiled eggs completely, mix them with the oil and lemon juice, salt and pepper.
Pour this sauce over the coprins and serve immediately.
