This mushroom is one and two third inches in diameter; has a white or cream colored cap and purplish pink gills, the gills becoming brown at a later stage. When once learned they are unmistakable. It is a highly esteemed variety, and grows abundantly in meadows and pastures, but never in the forest. It is the mushroom generally found for sale in the markets.
Cut off the stem near the cup, peel them, and lay them with the gills up on a dish and sprinkle them with salt. After a little time they will be quite moist; then stew them in a sauce, the same as given above for the "fairies." They may also be sauted in butter, or be broiled. To broil, lay them on a fine wire broiler; turn the gills first to the coals for a few minutes; then turn the other side, and place a piece of butter on each one. Serve on toast. The fire for broiling mushrooms should not be very hot or bright.
Remove the scurf spots, and broil the same as given above. Use plenty of butter. Serve on a dish with meat or on toast, as preferred.
This mushroom is of various colors. It is found in woody paths and clearings. It is particularly subject to the attack of worms, and must be carefully scrutinized. The noxious Russu-las have a bitter taste, and in appearance resemble closely the esculent ones, so care is required to discriminate them. Wash them well, peel, and broil as directed for the Campestris. Lay them under a broiled steak, so they will absorb the juices of the meat.
These grow in masses in barnyards, gardens or any rich earth, and in decomposition become a soft black paste. They should be gathered at the white or pink stage. Fry them in butter or stew them with butter and a little milk or cream.
They are very juicy, and do not need much liquor added to stew them.
This species is of a distinctly different character from the Aga-racini or gilled mushrooms. The cap is more solid, being filled with a mass of vertical tubes or pores. Some Boleti are as large as six to eight inches in diameter, one of them making a meal for several people. Any of this class which have any tinge of red on the under surface should be rejected.
Remove the skin and pores, and either saute the caps in butter, or dip them in fritter batter, or egg and crumb them, and fry in smoking-hot fat. They may also be stewed in a white sauce, but they are very juicy, and need but little extra liquor. These mushrooms must be carefully examined for insects, as they are quickly attacked.
All are edible when gathered at the white stage. Cut them in slices one half inch thick. Either saute them in butter, or dip them in beaten egg, and fry in hot fat or cook on a griddle. Season with pepper and salt.
These mushrooms resemble none but those of the same genus, and all of them are edible. They are hollow, the exterior resembles a honey-comb, and they are found in open woods and at the base of trees on lawns. Great use is made of all the Morels in the French kitchen, and they are much prized by epicures.
Morels are usually stuffed with chicken, veal, or other meat, chopped very fine and highly seasoned. The stem is opened to admit the forcemeat, then pressed together again. Lay them on slices of bread, and bake in a moderate oven for ten minutes, or until tender; baste them with butter while cooking, and sprinkle them with salt and pepper. "Wash the Morels well before stuffing them.
Cut the fungus into pieces, and simmer it in a little water; season with butter, salt, and pepper, and add a little cream. When cooked, pour the mixture over croutons, or saute the pieces in butter; add a little sherry just before removing from the fire, and serve on softened toast.
Separate the branches, and stew in white sauce; or saute them in butter, seasoning with lemon-juice, salt, and pepper.