PARASOL MUSHROOMS. 53 



The Parasol mushroom is known and appreciated 

 throughout Europe, and is doubtless one of the first 

 class for the table, with the great advantage that only 

 dense stupidity could confound it with any suspicious 

 species. Dr Bull says of it, "there can be no 

 question but that, when young and quickly grown, it 

 is a delicious fungus. It has a high anc * delicate 

 flavour without the heavy richness which belongs to 

 the ordinary field mushroom." He adds that he had 

 prevailed on many persons to try it, all, without 

 exception have liked it, and about one third of the 

 number have thought it quite equal and some have 

 proclaimed it superior to the mushroom itself. 



Broiled Parasol Mushroom. — Remove the 

 scales and stalks, and broil lightly over a clear fire 

 on both sides for a few minutes ; arrange them on a 

 dish, over fresh made well-divided toast ; sprinkle 

 with pepper and salt, and put a small piece of butter 

 on each ; set before a brisk fire to melt the butter, 

 and serve quickly. 



Baked Parasol Mushroom. — Remove the scales 

 and stalks, and place the caps in layers in a dish ; 

 put a little butter on each, and season with pepper 

 and salt. Cover lightly and bake for twenty minutes 

 or half an hour, according to the number in the dish. 

 Put them on hot toast in a hot dish. Pour the hot 

 sauce over them and serve quickly. 



Stewed Parasol Mushroom. — Remove the 

 stalks and scales from young specimens, and throw 



