Description

Pileus. Pure white, dry at first, nearly globular, then bell-shaped, finally expanded and becoming darker, even smoky in color. In early growth very brittle, cuticle always peeling easily. Gills. At first pure white, then pinkish, finally rusty; withered in color and texture; always turning pink or dark if exposed to dry heat. Stem. Hollow, bulbous at base in small specimens, then elongated and equal; leaves the socket easily, without breaking into the gills. Volva. None; veil distinct and entire, enclosing the gills at first, then ruptured, forming the ring. Spores. Pale pink or rosy. Taste, mild, agreeable, but insipid. Odor, none. Grows in lawns and richly cultivated grass plots; rarely or never in forests.

How To Cook

This mushroom, while sweet and of firm body, has little or no flavor of its own. It may, therefore, be best to stew it as directed under Plate I., with milk, or under Plate III., with water; in either case mixing some proportion of either or all of the three preceding kinds. In such case, it will completely absorb their flavor. For those who like spices it is very nice cooked as number three for meat or fish, adding to that receipt chopped parsley, an onion, or a clove of garlic, chopped fine, with a tablespoonful of Worcestershire sauce. If served with any meat making an abundant gravy, cook as directed under the plate of Edible Russulas.