(Pleurotus ostreatus, Linn.)

These mushrooms have a distinctive fishy flavor, Hence the name. Wash and shake the mushrooms, cut into strips crosswise, rejecting the woody stem. To each pound allow two tablespoonfuls of butter, a teaspoonful of salt and a saltspoonful of pepper. Put the butter in a saucepan; when melted, add the mushrooms, salt and pepper; cover closely and stew for twenty minutes. Moisten two tablespoonfuls of flour in a little cold milk; then add a pint of milk. Turn this into the mushrooms and bring to boiling-point. Add a grating of nutmeg, and serve the same as you would an oyster stew, passing oyster crackers. If the oyster mushrooms are young, they may be trimmed the shape of an oyster, washed, dried, and dusted with salt and pepper. Then dip in beaten egg, roll in bread-crumbs and fry in hot fat. Serve with tomato catsup.