EDIBLE FUNGI. Ill 



When stewed, the champignons require rather longer 

 time to ensure their being made perfectly tender. They 

 are readily dried by removing the stems from the fungus, 

 threading them on a string, and hanging them up in a 

 dry airy place. " When dried, it may be kept for years 

 without losing any of its aroma or goodness, which, on 

 the contrary, becomes improved by the process, so as, in 

 feet, to impart more flavour to the dish than would have 

 been imparted by the fresh fungus ; though it is not to 

 be denied that the flesh then becomes coriaceous (or 

 tough), and less easy of digestion." Dr. Badham. 



Champignon Powder. Put the champignons in a stew- 

 pan with a little mace and a few cloves, and a sprinkling 

 of white pepper. Simmer, and shake constantly to pre- 

 vent burning, until any liquor that may exude is dried 

 up again. Dry thoroughly in a warm oven until they 

 will easily powder. Put the dried agaric, or the powder, 

 into wide-mouthed glass bottles, and store in a dry place. 

 It will keep any length of time. A tea- spoonful added 

 to any soup, or gravy, or sauce, just before the last boil 

 is given, will produce a very fine mushroom flavour. 



Pickled Champignons. Collect fresh buttons of the 

 fairy-ring agaric and use them at once. Cut off the 

 stems quite close and throw each one as you do so into a 

 basin of water in which a spoonful of salt has been put. 

 Drain them from it quickly afterwards, and place them 

 on a soft cloth to dry. For each quart of buttons thus 



