Mushrooms: A Handbook of Edible and Inedible Species |
Common terms and phrases
abundant adnate Agaricus arvensis Agaricus campestris Agaricus silvicola Amanita muscaria Amanita verna attached squarely base basidia Basidiomycetes become bell-shaped brown bulbous butter Clitocybe club fungi clusters Collybia common convex cooked Coprinus Cordyceps covered dark decurrent easily edible species entirely expanded fairy rings flavor flesh is white fruit-bodies fungus genus gill fungi gills are attached gills are broad grassy places ground hollow hymenium Hypholoma inches inner veil kinds of mushrooms Lactarius Lactarius piperatus large number lawns layer Lepiota logs margin membranous METRIC moist morels mush MUSHROOM edible mycelium mycorrhizas nearly cylindrical nearly flat occurs old plants oyster mushroom parasites pepper Pholiota pink Pleurotus poisonous Polyporus pores produce puffball reddish roots Russula scales scaly shaggy-mane slightly sometimes specimens spores are white spores mature stem sticky stinkhorn Stropharia stumps surface is smooth tapering taste thick thin tinged tough trees usually volva weather whitish woods yellow yellowish
Popular passages
Page 44 - ... into small pieces, season with pepper and salt, press firmly into the peppers, and put a good-sized lump of butter on top of each. The water adhering to the mushrooms after washing will furnish sufficient moisture for their cooking. Arrange the peppers on end in a baking dish, having the water with salt, pepper, and butter poured in to the depth of about 1 inch.
Page 44 - Beat the yolk of an egg with a tablespoonfui of water and season with pepper and salt. Dip each cap in this and then dip into fine cracker crumbs or corn meal. Have butter or cooking oil very hot in a frying pan. Fry slowly on each side for five minutes. A sauce can be made by thickening with flour and adding milk or cream. If desired, serve on toast. A smooth tomato sauce is also excellent. Deviled Mushrooms.
Page 44 - ... peppered; upon each slice of tomato place a fine, thick mushroom, gill side up; in the center of each mushroom put a generous piece of butter; season with pepper and salt. Cover the dish and bake in a hot oven for 10 minutes; then uncover and bake for an additional 5 to 10 minutes, as the mushrooms appear to require. Peppers Stuffed with Mushrooms. Cut the stem end of the peppers and carefully remove all seeds and the white membrane; chop or break the mushroom into small pieces, season with pepper...
Page 138 - ... outline. Dissepiments. The walls of the tubes. Distorted. Twisted out of regular shape; deformed. Duplex. Double; a term applied to the substance of the pileus when it is soft above and firm next to the tubes. Echinulate. Minutely roughened. Effused. Spread out over the substratum without regular form. Effused-reflexed. Spread out over the substratum and turned back at the margin to form a pileus. Epixylous. Growing on wood. Excentric. Not in the center. Farinaceous. Mealy; with the odor or taste...
Page 47 - Simply place the cap (gills down) on a piece of white paper and cover it with anything which will prevent the air from circulating freely around the gills.
Page 42 - Any one who will accept a mushroom merely because the gills are pink or because the ' skin ' of the cap will peel off, or merely because it is growing along with a well-known...
Page 46 - ... appearance. The malarial parasite is far too small to be seen with the naked eye, it being at certain stages much smaller than the diameter of the red blood cell which it inhabits.
Page 29 - There the spores mature and fall, and at once auto-digestion sets in and removes the now useless parts of the gills, thus leaving a clear path for the fall of the spores from higher up. This continues until all the spores have fallen and the gills have entirely dissolved.
Page 45 - Arrange the peppers on end in a baking-dish, having water, with salt, pepper, and butter, poured in to the depth of about an inch. Place the dish in a hot oven, cook covered...
Page 43 - The stems of most species should be removed, though if the stems are very tender there is no reason why they should not be used. Mushrooms should not be kept long in a fresh condition. If they cannot be used at once, they should be partly cooked and placed in the ice-box, the cooking to be finished later.