96 BRITISH EDIBLE FUNGI. 



slices of the raw fungus when inserted in a sandwich 

 in place of mustard is a very agreeable change, not 

 uncommonly resorted to by fungus hunters " on foray 

 days." 



A French method is to slice the fungi and steep 

 them for twenty minutes in warm water ; after being 

 well drained they are placed in a pan with butter, 

 pepper, salt, and parsley, with beef gravy or white 

 sauce, and allowed to simmer for an hour. Everyone 

 recommends stewing as the best method for Hydnuin, 

 and one writer says that when cut up in pieces about 

 the size of a bean, and stewed in white sauce, it will 

 almost pass as oyster sauce. 



A very fine kind of dark coloured hedgehog mush- 

 room, with a cap often six inches in diameter, is highly 

 esteemed in Japan, either fresh or' dried, in which 

 latter case they are often dried whole in a current of 

 air, and preserved for winter use. 



XIV.— SWEETBREAD MUSHROOMS. 



It has always been an article of faith with us that 

 the group of mushrooms which possess pink or 

 salmon coloured spores is the most suspicious of all 

 the sections of agarics ; that some of them are un- 

 doubtedly poisonous and others cause considerable 

 inconvenience when eaten by mistake. Relying upon 



