Common Edible Mushrooms

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COMMON EDIBLE MUSHROOMS peeled, especially species of Coprinus and Clavaria and all puffballs. Tougher plants can be stewed, drained, and chilled before adding the dressing, which may be either a mayonnaise or a French dressing of oil with vinegar or lemon juice. Serve on lettuce. HONEY FUNGUS (ARMILLARIA MELLEA) * This species is excellent when fried and served on toast. It is also good stewed. FAIRY-RING MUSHROOMS (MARASMIUS OREADES) * 1i) Fairy-ring mushrooms are popular when stewed and served with a brown sauce as an accompaniment to beefsteak. Dried mushrooms may be revived by soaking in water. (2) Pickles can be made after the fungi have been packed in jars. Pour over them highly spiced, scalding vinegar. Allow them to stand for at least 2 weeks. ELM CAPS, OR OYSTER CAPS (PLEUROTUS ULMARIUS) 1i) Put into the pan beside a pork roast and cook for an hour or more. Season slightly when nearly done, t (2) Take small specimens or cut from large, tender ones pieces the size of oysters. Dip in the beaten yolk of an egg to which i tablespoonful of water has been added and roll in cracker crumbs or corn meal. Season with salt and pepper. Fry in either deep fat, melted butter, or oil.* INKY CAPS AND SHAGGYMANES (COPRINUS)* The species of this genus are very delicate, Coprinus micaceus being considered the most easily digested of all mushrooms. They are good when steamed for 5 minutes and served with butter or cream. Species of Coprinus are also delicious baked with cheese. Butter a baking dish and put in a layer of mushrooms, bread crumbs, * From the U.S.D.A. Bull. No. 796. t By courtesy of Mrs. Frances del Plaine, Minneapolis. 114
MUSHROOM COOKERY and cheese grated or cut into small pieces; season with pepper and salt. Repeat the process once or twice, according to the quantity to be prepared, adding a few small lumps of butter to the last layer. Bake for 15 or 20 minutes. PUFFBALLS(CALVATIA) (1) Peel and use raw in salad.* (2) Slice and fry in butter. Or dip slices first in beaten egg and cracker crumbs, then fry. A cream dressing is a delicious addition to fried puffballs.* (3) Cut in 1/2 inch slices and fry gently in butter until well heated but not browned. Mash fine with a fork, a wire potato masher, or a potato ricer. Season and add as much heavy cream as the mushrooms will absorb. Heat, then serve on thin buttered toast.t (4) Dice the puffballs; stew for 15 minutes in a small quantity of water. Pour off the water; dust with a little flour; add a small quantity of milk or cream, butter, pepper, and salt, a little parsley, and a trace of powdered onion or garlic. Stew slowly for 5 minutes before serving.£ MORELS (MORCHELLA) * All morels are delicious. Probably the best manner of preparing them is simply to fry them lightly in butter. Another good way is to stuff them with chopped cooked chicken or veal, moistened bread or cracker crumbs and seasoned simply with salt and pepper. The stalks should be split to permit the stuffing and then tied together before the morels are baked. In the covered baking dish there should be a very small quantity of water. Bake until the morels are tender. SULPHUR SHELF (POLYPORUS SULPHUREUS) t The sulphur shelf is delicious sliced and fried in butter or * From the U.S.D.A. Bull. No. 796. t By courtesy of Mrs. Frances del Plaine. t From C. Mcllvaine and R. Mac Adam. One Thousand American Fungi. "5
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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 111. As Stu
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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 Those who w
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COMMON EDIBLE MUSHROOMS raises the
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COMMON EDIBLE MUSHROOMS mon as to b
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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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COMMON EDIBLE MUSHROOMS The young p
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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 98 and 99: Black Spore Print GENUS Coprinus So
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Page 102 and 103: Figure 53. Panaeolus solidipes. Edi
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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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