Many recipes are recommended for the preparation of this mushroom, some of which are given in a later chapter, including the method of desiccation so commonly employed with other species, and by which the champignon may be kept for ready use throughout the winter months.
In its fresh state, according to J. M. Berkeley, "When of good size and quickly grown, it is perhaps the best of all fungi for the table, whether carefully fried or stewed with an admixture of finely mixed herbs and a minute portion of garlic. It is at the same time tender and easy of digestion, and when once its use is known and its character ascertained, no species may be eaten with less fear. It is so common in some districts that bushels may be gathered in a day."
FALSE OR POISON CHAMPIGNON
Marasmius urens
There are two other species of mushroom which might possibly be mistaken for the above by the casual eye, but which are easily distinguishable on careful examination. The first of these is the false Champignon (Plate 9, fig. 1). The most important distinguishing features are italicized. They will be seen to afford a striking contrast to the true edible species in these especial characters.
The pileus is pale buff, convex, central mound absent; the cap varies from one-half to one and a half inches in diameter, and is thus slightly smaller than the "true" fairy-ring; gills, yellowish brown, narrow, and crowded, twenty-five or more to the inch at circumference in good specimen, curving upward at junction with stem, thus "free" from actual attachment; stem, solid, clothed with whitish down, especially noticeable at the base; cup, none; taste, acrid. This last quality alone should distinguish the species, which, moreover, usually grows in woods, though occasionally found upon the lawn in association with the edible species.
PLATE IX
POISONOUS CHAMPIGNONS
Marasmius urens