3d8 EDIBLE MUSHROOMS 



with special reference to the Campestris, but will be 

 found suitable for other mushrooms of the same con- 

 sistency. 



4 Broiled Mushrooms on Toast 



Remove the stems, and place the mushrooms in 

 a double wire broiler over the coals, with the gill sides 

 down, for about two minutes, or even less if the speci- 

 mens are small. The broiler should then be turned, 

 and the cooking should proceed for two minutes more; 

 towards the end of that time the juicy gills should 

 be sprinkled with salt and pepper, a small piece of 

 butter being finally melted in each as they are served 

 on the hot toast. By this simple method all the 

 natural juices of the mushroom are retained and the 

 true aroma and flavor is conserved. Bacon toasted 

 over the mushrooms is considered by some to im- 

 prove the flavor. 



5 Mushrooms a la Provencal 



Take mushrooms of good size, remove the stems 

 and cut their tops in halves or quarters, which, with 

 the chopped stems, should then be immersed in olive 

 oil, spiced with salt, pepper, and a piece of garlic, for 

 about two hours. They should then be put into a 

 stewpan with oil and cooked over a brisk fire. A 

 variation of this method includes the addition of 

 chopped meat and the yolks of two eggs, the whole 

 being slightly browned in the oven before serving. 



6 Mushrooms a la Creme 



" Trim and rub half a pint of button-mushrooms ; 

 dissolve two ounces of butter rolled in flour in a stew- 



