9 Champignon
"Cut in small pieces and seasoned it makes an excellent addition to stews, hashes, or fried meats; but it should be added only a few minutes before serving, as the aroma is dissipated by over-cooking. It is the mushroom used in the French à la mode beef-shops in London."—Badham. They may be cooked in any of the methods employed for the ordinary mushroom already noted.
10 Chantarelle Stew
This mushroom, being of rather tough consistency, requires long and slow cooking.
"Cut the mushrooms across and remove the stems; put them into a closely covered saucepan with a little fresh butter, and sweat them until tender at the lowest possible temperature. A great heat always destroys the flavor."—Mrs. Hussey.
11 Hydnum Stew
Roques, the French mycologist, says of the Hydnum repandum: "The general use of this fungus throughout France, Italy, and Germany leaves no room for doubt as to its good qualities." But very little has been said of its companion species, the H. caput-medusæ, described in the foregoing pages, and which is certainly greatly its superior in texture and flavor. Dr. Harkness considers it one of the most delicious morsels among the whole fungus tribe.
Both species, containing naturally less moisture than most mushrooms, are easily dried. When fresh they should be soaked in water and cooked slowly at low temperature and frequently basted, the dried specimens being first soaked in tepid water until their original form and pulpy consistency are nearly regained.
In a purée the Hydnum makes an appetizing dish, with a slight flavor of oysters.
Roques recommends the following recipe for a stew: "Cut the mushrooms into pieces and let them steep in warm water for twenty minutes. Then allow them to simmer for an hour in a pan with butter, pepper, salt, and parsley, with the addition of beef or other gravy."