25. How to Preserve Mushrooms 



DRIED MUSHROOMS — -Take medium sized mushrooms, wash 

 and peel them for immediate use. Place them for a few moments 

 in boiling water to which has been added a little vinegar or lemon 

 juice, to keep the mushrooms frorn turning black. It is claimed by. 

 some that distilled water is preferrable. The use of salt must be 

 avoided on account of its hygrometric properties. The mushrooms 

 being taken from the boiling water, are drained and then strung 

 up on stout twine, bead like, in a shed or well ventilated room. 

 Except in warm or dry climates, desiccation must be completed by 

 placing the mushrooms in a moderately heated oven. In drying, 

 the mushroom loses more or less of its flavor or aroma. Before using 

 dried mushrooms they are first soaked in lukewarm water. 



MUSHROOM COJVDIMEJ^T— Proceed as above, but force the 

 desiccation. The dried mushrooms are then reduced to powder on 

 a fine rasp, and preserved inclosed jars. Thepowderof several varieties 

 mixed with 5 or 10 per cent of truffle powder prepared in the same 

 manner, forms a condiment which is greatly esteemed by epicures. 



MUSHROOMS IJV OIL — Peel and prepare the mushrooms as 

 above, bleach in boiling water and drain. Place them in a jar and 

 fill with olive oil or melted butter. When the jar is cool it is sealed 

 and stored in a cool place. Though more expensive this process 

 preserves the flavor and aroma of the mushroom. 



MUSHROOM KETCHUP— Take two pounds of fresh mushrooms, 

 clean and peel them carefully. Cut in very thin slices and dispose 

 in an earthern dish, each layer sprinkled with fine salt. On the top 

 layer spread about four tablespoons of fresh walnut husks, finely 

 chopped. Allow to macerate for four or five days in the cellar. 

 When nearly melted pass through clean cloth. Reduce on slow fire 

 to about half'its volume; add its weight of calf's feet jelly, season 

 with pepper and laurel and reduce to consistence of jelly. Preserve 

 in a cool place. 



PRESERVED MUSHROOMS— Lambert's Process— Take fresh 

 clean mushrooms, peel and place them in cold water containing }/^ 

 pound salt to the gallon, this is to prevent discoloring. Drain off 

 the water and stew the mushrooms until, they have reduced in bulk 

 about 40 per cent. This only takes a few minutes. Put up in jars 

 and cover the mushrooms with their own juice (for commercial pur- 

 poses drain off the juice and fill with clear boiling water, this gives 

 them a white appearance,) screw on the cover loosely, boil for 30 

 minutes and immediately screw the cover tight. Stand the jars 



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