Common Edible Mushrooms

MUSHROOM COOKERY
MUSHROOMS MARJORIE, WITH WILD RICE *
Remove stems from i pound of mushrooms. Place these in a
pan and add i 1/2 cups of meat stock or water, 1/2 teaspoon of
salt, a dash of pepper, i small onion cut in quarters, i stalk of
celery cut in pieces, a sliver of nutmeg, 2 bay leaves, and a small
piece of stick cinnamon. Cover tightly, bring to a boil, and simmer
for i hour. Strain off the stock, probably about i cup.
Melt 2 ounces of butter in a heavy skillet. Add i onion and i
celery heart, both finely chopped. Saute until soft but not brown.
Add the mushrooms cut in slices 1/4 inch thick. Cover and cook
10 minutes. Then add 1/4 cup of flour and blend well; next pour
in the i cup of stock strained from the stewed stems and also
1/2 cup of cream. Stir until thickened, cover, and cook very
gently for 1/2 hour. Just before serving add 1/2 cup sour red
wine, a dash of Worcestershire sauce, and salt and pepper to taste;
heat just to the boiling point and serve on fried wild rice, garnished
with paprika.
To prepare fried wild rice: Wash carefully 3/4 cup of wild
rice. Spread it out on clean absorbent paper for at least an hour.
Heat deep fat until it just gives off a blue smoke; drop in the rice,
about i tablespoonful at a time. As it rises to the top of the fat,
skim off with a strainer. Keep very hot until ready to serve.
Recipes for Cooking Certain Species
Most species of wild mushrooms may be used in the preceding
recipes, if they are not too tough or if they are not of unusual
size, texture, or flavor. These qualities are mentioned in the descriptions
of the various species. However, some kinds lend themselves
to special methods of preparation. The following recipes
will give you suggestions.
MUSHROOM SALADS t
For salads many mushrooms may be used raw, after being
* By courtesy of Mrs. John Reighard, Minneapolis.
t From the U.S.D.A. Bull. No. 796.
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