FIELD BOOK OF COMMON GULED MUSHROOMS 



Lactarius deliciosus. The flesh of this mushroom is firm, 

 juicy and nutritious. It may be cooked in the following 

 maimer: Take sound, young specimens and cut them to a 

 uniform size; place them in a pie dish, with salt, pepper and 

 a little butter ; tie a paper over the dish and bake gently for 

 three-quarters of an hour. Serve them in the same hot dish. 



This mushroom requires to be stewed for about forty 

 minutes. It may be fried in considerably less time. 



Lentinus cochleatus must be eaten when yoimg as old 

 specimens are tough and dry. It has a peculiar spicy taste 

 that is agreeable to some palates. Soup may be made of it. 

 Mcllvaine recommends that the caps be grated before they 

 are cooked. 



Lentinus lepideus. A tough species, but when the stem 

 has been removed, the caps finely sliced and fried in butter, 

 or stewed for thirty minutes, it is good eating. Yoimg 

 specimens are equal to the oyster mushroom. A good soup 

 can be made from older specimens. 



Lepiota americana. In flavor this species is not much 

 inferior to the parasol mushroom (Lepiota procera) but when 

 cooked in milk it imparts its own reddish color to the material 

 in which it is cooked. Nevertheless it is a fine addition to 

 the list of edible species. Peck. 



Lepiota procera; parasol mushroom. 



This is one of the best of mushrooms for preservation by 

 drying. In this condition it is easily preserved and will 

 add much flavor to an ordinary meat sauce. 



The parasol mushroom, having thin flesh and broad gills, 

 must be cooked quickly. Remove the stems, take the caps 

 in your hand, gill side down, and with a soft rag wash the 

 tops, removing the brown scales. Put them into a baking 

 pan or on a broiler. Lightly baste them with melted butter 

 as they lie with their gills uppermost and dust them with 

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