IMurrill: Fungi Edible and Poisonous 
153 
Scleroderma aurantium (L.) Pers. Inedible 
Dictyophora duplicata (Bose) Ed. Fisch. Considered poisonous 
Preparing and Cooking Mushrooms 
The following directions are given in this article for preparing 
and cooking mushrooms : 
Reject old specimens or those infected with insects, cut off the 
stems except in rare cases when they are unusually tender, peel 
a few kinds that seem to require it, wash quickly in cold water, 
drain and keep in a cool place until ready to cook. As a rule, 
mushrooms cannot be kept very long in a fresh condition, and this 
is particularly true of certain very desirable species. When more 
are collected than can be used at once, it is best to boil them ten 
minutes, drain, keep in a cool place, and finish the cooking next 
day as desired. If allowed to stand in water, the flavor is im- 
paired; also, peeling may remove some of the best flavored parts. 
The flavor and digestibility of mushrooms d-epend very largely 
on the way they are cooked. Tender varieties should be cooked 
quickly and served at once ; tough varieties require long, slow 
cooking. When the flavor is good, it should be retained by cover- 
ing during the cooking process and seasoning in a simple way. 
When the flavor is poor or when the specimens are slightly bitter 
or otherwise objectionable in the raw state, they may often be 
greatly improved by boiling for a short time and throwing the 
water away, then cooking thoroughly and seasoning well. It is 
often desirable to mix a few highly flavored specimens with those 
lacking flavor. Mushrooms are also excellent cooked with meat, 
poultry, oysters, tomatoes, or sweet peppers, and as a flavoring 
for soups and sauces. 
Detailed directions for cooking mushrooms are given in most 
of the books. The most practical and successful methods re- 
solve themselves into broiling, baking, and stewing. In the first, 
which I prefer to all other methods, the mushrooms are cooked 
thoroughly but as quickly as possible, on both sides over a hot 
fire; seasoned with pepper, salt, butter, and perhaps small bits of 
toasted bacon; and served hot on toast. To bake mushrooms, 
line the pan with toast, add the specimens, season, pour in half a 
cup of cream, cover closely, and bake rather slowly for fifteen 
