SPECIAL RECIPES 



Hypholoma appendiculatum is one of the best tasting of 

 mushrooms when stewed or fried. The tough stems must be 

 removed. 



Hypholoma incertum is a well-flavored and tender-capped 

 species, quite similar in quality to H. appendiculatum. 



Hypholoma suhlateritium 



Hypholoma perplexum. These two species are practically 

 identical. The occasional bitter taste encountered in them 

 is believed to be due to the larvae, with which they are apt to be 

 infested. Great care is necessary in selecting uncontaminated 

 specimens. Considerable cooking is required for these species. 

 Their abundance late in the autumn makes them an im- 

 portant species to the mycophagist. 



To stew them, put a tablespoonful of vinegar into a quart 

 of water and soak the caps in this mixture for twenty minutes. 

 Take them out, add water sufficient to cover them and stew 

 for half an hour or until they are tender, in a covered vessel, 

 adding butter, pepper and salt to taste. A small quantity 

 of onion is thought by some to improve their flavor and a 

 thickening of cornstarch and milk added just before serving 

 is an improvement. 



Laccaria laccata, while edible, is not especially well-flavored. 



Laccaria ochropurpurea is said to lose its toughness when 

 cooked and to make a good dish. 



Lactarii. In Mcllvaine's opinion the juice of the milky 

 mushrooms and their flavor are best retained when they 

 are baked. They become hard and granular if cooked at 

 too high a temperature. The edible species are good eating 

 when carefully cooked in any manner. 



Lactarius camphoratus has a strong taste that may be im- 

 proved by the addition to it of some specimens of other milder 

 species. 



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