FIELD BOOK OF COMMON GILLED MUSHROOMS 



species and will help to eke out what would be a scanty mess 

 without it. 



Clitocyhe dealbata. The best mode of cooking this species 

 is stewing. Care must be taken to select young plants as 

 old ones become tough and leathery when heated. Young 

 specimens are quickly cooked, are of a firmer texture than 

 that of the popular common mushroom. This species closely 

 resembles a poisonous Clitocybe (sudorifica) and hence 

 should not be eaten unless positively identified. 



Clitocybe muUiceps, according to Mclllvaine, should be 

 well cooked. The addition of a little lemon juice or sherry 

 conceals a slight raw taste that is sometimes present. 



Clitocyhe odor a is said to be exceedingly spicy. The flavor 

 is pleasant but rather strong. A few specimens mixed with 

 other species of like texture but with less flavor make a tasty 

 dish. Mcllvaine. 



Clitopilus ahortivus is edible in either its undeveloped 

 (abortive) condition or in the perfect form but is of inferior 

 quality. I prefer it when fried, with onion. 



Clitopilus prunulus is highly praised as food by some 

 writers. Dr. Badham recommended it stewed or fricasseed, 

 with a sauce made as follows: 



Bruise in a mortar some almonds with a little water; add 

 salt and pepper and some lemon juice; rub the whole together 

 until it is of the consistency of table mustard. 



Collybia acervata is said to be tender, delicate and of fine 

 flavor. It should not be cooked too long. 



Collybia confiuens is of good substance and flavor. 



Collybia platyphylla. Although edible, its taste is not es- 

 pecially attractive. It is a good plan to mix it with other 

 more savory species when the collected mess happens to be 



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