FIELD BOOK OF COMMON GILLED MUSHROOMS 



Preparation of Mushrooms for Eating 



The characters of the various kinds of mushrooms determine 

 what is the best way in which each of them should be cooked. 

 Tough species require long, slow boiling, while fragile, tender 

 sorts are quickly cooked. Some kinds are strong in taste and 

 others mild. The preference of the eater is quite as important 

 a guide in cooking mushrooms as are their qualities. One 

 person prefers fried dishes, another wishes his mushrooms 

 stewed, another would select them prepared in some other 

 way. 



The following recipes are compiled from the writings of 

 many authorities and are supplemented by some based on my 

 own experience of twenty years. 



Some General Recipes 



In the following recipes one may use Agaricus campestris, 

 silvicola, arvensis, or Pleurotus ostreatus, or sapidus, or 

 Goprinus comatus, or any kindred mushrooms. The Agaricus 

 campestris, however, are to be preferred. 



To Serve Mushrooms with a Boiled Leg of Mutton 



Wash and dry the mushrooms. Dip each one into flour, 

 being careful not to get too much of it on the gill side. In a 

 saucepan have ready a little hot butter or olive oil; drop the 

 mushrooms into this, with their skin sides down; dust them 

 lightly with salt and pepper. After they have browned on 

 one side, turn them quickly and brown the gills; add a half- 

 pint of soup stock and let all simmer for fifteen minutes. 

 Take them up with a skimmer and put them on the platter 

 around the mutton. Boil the sauce down until it is of the 

 proper consistency; pour it over the meat and serve at once. 

 Mushrooms prepared in this manner are also good to serve 

 with roast beef. 



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