Common Edible Mushrooms

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COMMON EDIBLE MUSHROOMS therein. Wringe in the Joyce of one or two Lemmons, or else putt in some Vinniger and putt in a little Nuttrnegg and two or three Blades of Mace. "If your Lord or Lady Loves not Oyle, Stewe them with a Little Sweete Butter and a little White Wine." MUSHROOM SOUP I * Take i quart of any edible mushrooms, carefully cleaned. Put in a covered pan with 3 pints of water, and boil slowly for one hour. Rub the whole through a colander. Reject whatever does not rub through readily. Add 1/2 pint of milk thickened with i tablespoonful of flour, i ounce of butter, i dessertspoonful of salt, and i teaspoonful of pepper. Bring to a boil, then serve. Other vegetables, such as celery, can of course be added to increase the nutritive value. MUSHROOM SOUP 2 t Saute the caps gently in butter until they are cooked through but not browned. Put the stems through a medium fine grinder, being careful to save the juice and return it to the ground mushrooms. Slice the cooked caps thinly or put them through the grinder, whichever you prefer. For i pound of mushrooms, put i quart of rich top milk or half cream and half whole milk into a double boiler. Add a green onion or a slice of a mild dry onion and then the prepared mushrooms. Bring slowly to a simmer. Add i cup or more of strong chicken broth. With i teaspoonful of flour that has been cooked but not browned in the butter in which the mushroom caps were sauteed, thicken to the consistency of heavy cream. Remove the onion, season to taste, and let stand in the double boiler until served. Garnish with whipped cream dusted with paprika or with finely chopped parsley. * From Charles Mcllvaine and Robert K. MacAdam. One Thousand American Fungi. Indianapolis: Bobbs-Merrill Co. 1902, 1930. Quoted by special permission of the publisher. t By courtesy of Mrs. Frances del Plaine, Minneapolis. 108
MUSHROOM COOKERY BAKED MUSHROOMS * Wipe off the caps with a damp cloth, dip them in bread or cracker crumbs, place them in a pan with the gills up, add a small piece of butter to each, season with salt and pepper, cover tightly, and bake in a moderate oven for 20 to 30 minutes. If you have enough mushrooms, several layers, one on top of another, can be baked in this way. Serve on toast or corn bread. CREAMED MUSHROOMS (MUSHROOM PATES) * Cut the mushrooms into small pieces. Heat 2 ounces of butter to each pint of mushrooms, and when this begins to smoke drop the mushrooms in and cover them. Cook for 10 to 20 minutes, stirring occasionally to prevent burning. Remove the cover, draw the mushrooms to one side, and tilt the pan so that the juice runs to the other side. Into this work i tablespoonful of flour and, when smooth, add 1/2 pint of milk or cream. Stir the mushrooms into this and allow to boil for a minute. Season to taste, fill prepared pate shells with them, heat for a few minutes in the oven, and serve. (These creamed mushrooms may also be served on toast.) FRIED MUSHROOMS t Beat the yolk of an egg with i tablespoonful of water and season with pepper and salt. Dip each cap in this and then dip into fine cracker crumbs or corn meal. Have butter or cooking oil very hot in a frying pan. Fry slowly on each side for 5 minutes. A sauce can be made by thickening with flour and adding milk or cream. A smooth tomato sauce is also excellent. MUSHROOMS WITH BACON t Fry as much bacon as you need, and on removing it from the frying pan keep it hot. Cook the mushrooms on each side in the "fryings" and serve on a platter with the strips of bacon arranged * From M. E. Hard. The Mushroom. Columbus: Mushroom Publishing Co. 1908. t From the U.S.D.A. Bull. No. 796. 109
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Plate 1. A. Coprinus micaceus (Mica
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© Copyright 1943 by the UNIVERSITY
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COMMON EDIBLE MUSHROOMS GENUS Lepio
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COMMON EDIBLE MUSHROOMS 7. Amanita
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COMMON EDIBLE MUSHROOMS 51. Coprinu
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COMMON EDIBLE MUSHROOMS no farther
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COMMON EDIBLE MUSHROOMS tainty all
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COMMON EDIBLE MUSHROOMS mushroom ca
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COMMON EDIBLE MUSHROOMS After you h
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The Foolproof Four From the more th
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Figure 2. Pear-shaped puffballs com
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COMMON EDIBLE MUSHROOMS confuse thi
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COMMON EDIBLE MUSHROOMS As with mor
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COMMON EDIBLE MUSHROOMS and its sca
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COMMON EDIBLE MUSHROOMS Figure 8. A
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COMMON EDIBLE MUSHROOMS Figure 10.
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Figure u. Amanita russuloides. Pois
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Figure 12. Amanitopsis vaginata. Ed
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COMMON EDIBLE MUSHROOMS Figure 13.
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Figure 14. Cantharellus aurantiacus
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COMMON EDIBLE MUSHROOMS orange, cur
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COMMON EDIBLE MUSHROOMS GENUS Colly
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COMMON EDIBLE MUSHROOMS large plant
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COMMON EDIBLE MUSHROOMS nature inco
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Figure 22. Lactarius cilicioides. E
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COMMON EDIBLE MUSHROOMS GENUS Hypom
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COMMON EDIBLE MUSHROOMS in concentr
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COMMON EDIBLE MUSHROOMS Edible: LEP
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1COMMON EDIBLE MUSHROOMS grown spec
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COMMON EDIBLE MUSHROOMS mycologists
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Page 78 and 79: COMMON EDIBLE MUSHROOMS The young p
Page 80 and 81: Figure 35. Panus rudis. Edible but
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Page 84 and 85: Rusty Brown Spore Print GENUS Pholi
Page 86 and 87: Pink Spore Print Edible: CLITOPILUS
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Page 92 and 93: Figure 45. Agaricus campestris (Fie
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Page 98 and 99: Black Spore Print GENUS Coprinus So
Page 100 and 101: COMMON EDIBLE MUSHROOMS The cap is
Page 102 and 103: Figure 53. Panaeolus solidipes. Edi
Page 106 and 107: COMMON EDIBLE MUSHROOMS GENUS Calva
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Page 110 and 111: Figure 55. Helvetia crispa. Edible.
Page 112 and 113: Pore Fungi GENUS Polyporus Edible:
Page 114 and 115: Edible: GENUS Clavaria Club Fungi A
Page 116 and 117: Tooth Fungi GENUS Hydnum These are
Page 118 and 119: Jelly Fungi The jelly fungi are so
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Common Edible Mushrooms

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