Common Edible Mushrooms

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.
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