To Bake.—Wash caps, remove stems, let drain for a few minutes; place gills upward in a pan; place on gills a small-sized lump of butter; season with pepper and salt; grate cheese over each layer, cover pan, and place in hot oven to bake for one-half hour.
An exceptionally fine dish. They are excellent fried.
Other species of similar consistency may be cooked in the same way. See Toadstools with Cheese.
McIlvaine.
TO COOK COPRINUS.
“In regard to the C. micaceus I find that they are better cooked after the following recipe:
“Trim the stems, wash the toadstools carefully through several waters, then drain them in a colander. Spread them out in a long baking pan, dust lightly with salt, pepper, put over a few bits of butter, cover with another pan and bake in a moderate oven for twenty-five minutes. Add four tablespoonfuls of cream, bring to boiling point; dish on toast.
“The C. atramentarius may be cooked in precisely the same manner. I find that all these inky mushrooms are better cooked in a very slow heat in the oven, and they must be covered or they lose their flavor.”
Mrs. S.T. Rorer.
C. comatus, or any other Coprinus, may be treated in the same manner; or they may be stewed slowly in a covered dish for from five to ten minutes.