FIELD BOOK OF COMMON GILLED MUSHROOMS 



smoking hot fat, butter or olive oil, as oysters are treated, 

 and serve at once. 



Oyster mushrooms with cheese — au gratin. Cut the washed 

 caps into medium-sized pieces. Stew slowly, rather dry, 

 for fifteen minutes. Pour off the liquor and save it for use 

 later. Place the caps in a baking dish (or in individual 

 dishes or clam-shells) in a layer, buttering and seasoning it. 

 Sprinkle this layer with breadcrumbs and grated cheese. 

 On this layer place another similar one and repeat until the 

 dish is filled and has a layer of grated cheese on its top. 

 Pour the saved liquor over the whole. Place the dish in a 

 slow oven and bake until the top is well browned. 



This manner of cooking is a favorite. Any mushroom 

 may be cooked in this manner. Mcllvaine. 



Pluteus cervinus. The caps only, are tender. The stems 

 are much tougher than the caps and hence they should not 

 be cooked together. The caps may be cooked as described 

 under "General recipes." The stems, when fried in butter or 

 broiled, are very good eating. Mcllvaine. 



Psathyrella disseminata. These fragile little plants cook 

 away to almost nothing but they are of fine flavor and im- 

 part this flavor to any medium with which they are cooked. 

 Mcllvaine. 



Russula. The edible members of this genus may all be 

 cooked after the same recipes. After removing the stems and 

 washing and draining them, they may be broiled or baked. 

 They are also attractive when chopped into small pieces and 

 served with mayonnaise dressing or stuffed into peeled 

 tomatoes or with the same dressing on lettuce leaves. 



While russulas apparently do not contain less water than 

 do other species, their flesh is rather dense and they do not 

 so quickly melt upon being exposed to heat. 



The green russula (Russula virescens) may be cut into 

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