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.
Place a pint of mushrooms in a pan, with a piece of butter about the size of an egg; sprinkle in a tea-spoonful of salt, and half a teaspoonful of pepper; when the butter is nearly absorbed, thicken with fresh butter and flour and pour upon hot toast, which should be served hot.
Fry a few rashers of nice streaky bacon in the pan in the usual manner; when nearly done add a dozen or so of mushrooms, and fry them slowly until they are cooked. In this process they will absorb all the fat of the bacon, and, with the addition of a little salt and pepper, will form a most appetizing breakfast relish.
The following is recommended as a dainty by Worthington Smith: "Peel the mushrooms lightly and cut them into pieces; put them into cases of buttered paper, with a bit of butter, parsley, green onions, and shallots chopped up; salt and pepper; dress them on a gridiron over a gentle fire and serve in the cases." The cases might be made of pastry.
"Dry the Boleti in the oven; soak the mushrooms in tepid water, thickening with toasted bread till the whole be of the consistency of a puree; then rub through a sieve, throw in some stewed boleti, boil together, and serve with the usual condiments." -Paulet.
Persoon recommends this method of treatment of the Boletus as very appetizing: The fritters may be prepared in the method ordinarily adopted, the slices of the mushroom being dipped in batter and browned either in the frying-pan or in the hot fat, after the, manner of the doughnut.
This species is claimed to resemble meat in flavor more than any other fungus. The gravy, in quality and color, would certainly deceive a most discriminating palate. Like many of the Polyporei, it is comparatively slow in maturing, occasionally, it is said, requiring two weeks ere it reaches its prime, when it may acquire a large size.
It should be gathered before its maturity to insure tenderness, though the older, tougher individuals, cut in pieces and cooked separately, will yield a quantity of rich red gravy, to be added to the dish of more tender specimens. "If it is not beef itself," says Mrs. Hussey, "it is sauce for it." "If sliced and grilled it would pass for a good beefsteak," says Cooke, with truth. Mrs. Hussey recommends that it should be sliced and macerated in salt, the deep-red liquor which exudes should be put hot into a dish with a little lemon-juice and minced shallots, and a broiled steak deposited in it. It may also be variously stewed or fricasseed with excellent results, and affords a delicious soup with savor closely suggesting beef broth or consommé clair. A "beef-steak" pie made on the foregoing recipe prescribed for the Procerus would doubtless prove a most appetizing entree.
"It may be cooked in any way that an oyster is, and is equally good in all," says a distinguished connoisseur - in soups, stewed, broiled, curried, baked, in the form of an escalop, patties, or vol-au-vcnt, or fried with butter in the form of fritters. In all cases where the fungus itself is to be eaten, the specimens should be young and tender, the older individuals, if free from insects, might be used for soups. See Recipe 13.