This section is from the book "Our Edible Toadstools and Mushrooms and How to Distinguish Them", by W. Hamilton Gibson. Also available from Amazon: Our Edible Toadstools And Mushrooms And How To Distinguish Them.
"Trim and rub half a pint of button-mushrooms; dissolve two ounces of butter rolled in flour in a stewpan; then put in the mushrooms, a bunch of parsley, a teaspoonful of salt, half a teaspoonful each of white pepper and powdered sugar; shake the pan around for ten minutes, then beat up the yolks of two eggs with two tablespoonfuls of cream, and add by degrees to the mushrooms. In two or three minutes you can serve them in the sauce." - Worthington Smith.
"Put into a stewpan a little stock, a small quantity of vinegar, parsley and green onions chopped up, salt, and spices. When this is about to boil, the mushrooms being cleaned, put them in. When done remove them from the fire and thicken with yolks of egas." - Worthington Smith. Another recommends that the stew should be poured upon toast, or upon crusts of bread previously fried in butter.
Put a pint of mushrooms into a stewpan, with two ounces of butter rolled in flour, add a teaspoonful of salt, half a teaspoonful of white pepper, a blade of powdered mace, and half a teaspoonful of grated lemon; stew until the butter is all absorbed, then serve on hot toast as soon as the mushrooms are tender.
"Cut in small pieces and seasoned it makes an excellent addition to stews, hashes, or fried meats; but it should be added only a few minutes before serving, as the aroma is dissipated by over-cooking. It is the mushroom used in the French a la mode beef-shops in London." - Badham. They may be cooked in any of the methods employed for the ordinary mushroom already noted.
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 lowest possible temperature. A great heat always destroys the flavor." - Mrs. Hussey.
Roques, the French mycologist, says of the Hydnum 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 Hydnum caput-medusae, 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 regained.
In a puree the Hydnum makes an appetizing dish, with a slight flavor of oysters.
Roques recommends the following recipe for a stew: "Cut the mushrooms into pieces and let them steep in warm water for twenty minutes. Then allow them to simmer for an hour in a pan with butter, pepper, salt, and parsley, with the addition of beef or other gravy."
Mrs. Hussey recommends stewing in brown or white sauce; in the latter case it will closely suggest "oyster sauce."
Another mushroom - the Lactarius deliciosus - stewed in a similar manner closely suggests the flavor of lambs' kidneys.