CHAPTER XXI. 



RECIPES FOR COOKING MUSHROOMS. 



By MRS. SARAH TYSON RORER. 



As varieties of mushrooms differ in analysis, texture and density 

 of flesh, different methods of cooking give best results. For instance, 

 the Coprinus micaceus, being very delicate, is easily destroyed by 

 over-cooking; a dry, quick pan of the "mushroom bells" retains 

 the best flavor ; while the more dense Agaricus campestris requires 

 long, slow cooking to bring out the flavor, and to be tender and digest- 

 ible. Simplicity of seasoning, however, must be observed, or the 

 mushroom flavor will be destroyed. If the mushroom itself has an 

 objectionable flavor, better let it alone than to add mustard or lemon 

 juice to overcome it. Mushrooms, like many of the more succulent 

 vegetables, are largely water, and readily part with their juices on 

 application of salt or heat ; hence it becomes necessary to put the 

 mushroom over the fire usually without the addition of water, or the 

 juices will be so diluted that they will lack flavor. They have much 

 better flavor cooked without peeling, with the exception of puff-balls, 

 which should always be pared. As they lose their flavor by soak- 

 ing, wash them quickly, a few at a time ; take the mushroom in the 

 left hand and with the right hand wash the top or pileus, using either 

 a very soft brush or a piece of flannel ; shake them well and put 

 them into a colander to dry. 



AGARICUS.* 



The wild or uncultivated Agaricus campestris, which is usually 

 picked in open fields, will cook in less time than those grown in caves 

 and sold in our markets during the winter and spring. Cut the 

 stems close to the gills ; these may be put aside and used for flavor- 

 ing sauces or soups. Wash the mushrooms carefully, keeping the 

 gills down ; throw them into a colander until drained. 



Stewed. To each pound, allow two ounces of butter. Put the 

 butter into a saucepan, and when melted, not brown, throw in the 

 mushrooms either .whole or cut into slices ; sprinkle over a teaspoon- 

 ful of salt ; cover the saucepan closely to keep in the flavor, and 



* The recipes for Agaricus are intended for the several species of this genus 

 (Psalliota). 



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