The Elm Mushroom, a species of the last named family, is cooked in the same manner, but the flavor is decidedly that of fish.
Shaggy-mane Coprinus:—Put in a stew pan with a little milk, add a piece of butter, a little pepper and salt.
Or, put about two ounces of butter in the stew pan with a teaspoonful of salt and a little pepper, with a slight pinch of powdered mace or nutmeg. Put in a pint of mushrooms and stew for a few minutes; then add a little milk and stew for about twenty minutes, or till they are tender. Thicken the gravy with a little flour rubbed up in milk.
Stewed Chanterelle:—Soak the mushrooms in milk over night; chop up some boiled meat, chicken, veal or lamb preferred; mix and stew till tender; flavor with salt and pepper.
Vegetable Beefsteak:—Slice young specimens and broil over the coals, the same as you would a nice cut off the rump. Do not spoil it with too much condiment.
Fried Clavaria:—This delicious fungus is very common and so free from insect enemies, that pounds of it may be gathered in almost any woods. Simply fried in the pan with butter or oil, and properly seasoned, it has furnished an addition to many a meager meal of the ones who understood its value.
Puff Balls:—Pick out the specimens with white meat (they turn black as they grow older), fry in butter and serve on toast. They are as good as eggs.
After you have tried these and have become a confirmed mycophagist, you will have obtained literature on the subject and know how to adapt the cooking to the characteristics of the species.
Warning:—Be sure that you have young specimens, clean and free from the ravages of insects.