EDIBLE FUNGI 147 



Avoid those forms which have white spores or gills as well 

 as a ring and cup on the stem. 



Avoid fungi in which the cap, or pileus, is thin in proportion 

 to the gills, and in which the gills are nearly all of equal length, 

 especially if the pileus is brightly colored. 



Avoid fungi having a milky juice, unless the milk is reddish. 



Avoid all tube bearing fungi in which the flesh changes color 

 when cut or broken or when the mouths of the tubes are reddish, 

 and in the case of other tube bearing fungi experiment with 

 caution. 



Fungi which have a sort of spider web or flocculent ring 

 around the upper part of the stalk should in general be avoided. 



USES AND METHODS OF COOKING 



The AitiHciilariaceae are most generally eaten by the Chinese. 

 The fungi are first soaked in water and when soft they are 

 thoroughly cleaned in several changes of water. They are then 

 commonly cooked with rice and noodles. Another method of 

 preparation is, after thorough cleaning, to fry with grease in a 

 pan and then to add to meat, shrimp, rice, and noodles. Fre- 

 quently they are eaten alone after frying. 



Various receipts for cooking mushrooms are used. The gill 

 fungi and puff balls are best eaten after frying or stewing with 

 no seasoning except some grease for frying and pepper and salt. 

 The caps of the agarics should be carefully washed. Peeling is 

 unnecessary. The stems, unless too tough, should be cooked up 

 specially in the form of stews. The mushrooms should be 

 prepared as soon as possible after picking. The time required 

 for stewing varies from 5 to 40 minutes according to the variety 

 and tenderness. 



Mushrooms may be canned in glass jars, after thorough boil- 

 ing. They may also be preserved by drying in the sun or in 

 an oven. After all moisture has been removed, they should 

 be packed in perfectly tight containers. The Aiwiculariaceae 

 are generally collected in the fresh state and then dried in the 

 sun. They remain in perfect condition indefinitely when placed 

 in proper containers. After a preliminary soaking in water, 

 during which they assume their normal fresh state, they may be 

 cooked as if fresh. The common commercial mushroom, Volvaria 

 esculenta may be dried successfully in the sun and then 

 stored in a perfectly tight vessel (Fig. 16). Before cooking, 

 these forms should first be soaked in water and then cooked as 

 if fresh. Little flavor seems to be lost by this species in drying, 



