3IO EDIBLE MUSHROOMS 



in London." — Badham. They may be cooked in any 

 of the methods employed for the ordinary mushroom 

 already noted. 



10 Chantarelle Stew 



This mushroom, being of rather tough consistency, 

 requires long and slow cooking. 



" Cut the mushrooms across and remove the stems ; 

 put them into a closely covered saucepan with a little 

 fresh butter, and sweat them until tender at the low- 

 est possible temperature. A great heat always de- 

 stroys the flavor." — Mrs. Hussey. 



II Hydnum Stew 



Roques, the French mycologist, says of the Hyd- 

 num repandum : " The general use of this fungus 

 throughout France, Italy, and Germany leaves no 

 room for doubt as to its good qualities." But very 

 little has been said of its companion species, the //. 

 caput-medus(s, described in the foregoing pages, and 

 which is certainly greatly its superior in texture and 

 flavor. Dr. Harkness considers it one of the most 

 delicious morsels among the whole fungus tribe. 



Both species, containing naturally less moisture 

 than most mushrooms, are easily dried. When fresh 

 they should be soaked in water and cooked slowly 

 at low temperature and frequently basted, the dried 

 specimens being first soaked in tepid water until their 

 original form and pulpy consistency are nearly re- 

 gained. 



In a puree the Hydnum makes an appetizing dish, 

 with a slight flavor of oysters. 



