FIELD BOOK OF COMMON GILLED MUSHROOMS 



Amanita ccBsarea is edible but the reader is advised not to 

 eat it on account of the danger of confusing other kinds that 

 are poisonous, with it. 



Amanitopsis vaginata, though edible, is very likely to be 

 confused with poisonous Amanitas as the resemblance is close. 

 Dr. Murrill's dictum should be followed in this case. He 

 says, "edible, but eat not!" 



Armillaria mellea. Authorities differ as to the edible 

 qualities of this species. Peck considered it "a perfectly 

 safe species, but not of the best quality." I have eaten it 

 but do not care for it. Young and small specimens should 

 be selected for the table. It is best when fried after having 

 been boiled for five minutes in salted water. 



Kate Sargeant gives the following directions for stewing 

 the honey-colored mushroom: Soak the caps for half an hour 

 in water to which vinegar has been added in the proportion of 

 one tablespoon to the quart. Roll a tablespoonful of butter 

 in some flour and put it in a saucepan; add the mushrooms 

 and sufficient water to cover them; stew until the caps 

 are tender. Season with salt and pepper and serve while 

 hot. V 



Cantharellus cibarius; the chantarelle. Light and soft 

 specimens should be discarded as they become leathery when 

 cooked; crisp and heavy plants should be chosen for the table. 

 All those that have been partly eaten by slugs or worms should 

 also be rejected. If, when the chantarelles are brought into 

 the kitchen, they are scalded in milk and are left to soak in it 

 until the next day, they will be very tender. 



Cut the chantarelles across into slices and remove the stems; 

 put the caps into a covered saucepan with a little fresh butter 

 and sweat them; then stew in gravy or fricassee until they 

 are tender, at the lowest possible cooking temperature; a 

 great heat destroys their flavor. 

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