Full-sized champignons may be pickled exactly in the same way, but will require longer boiling, until indeed they become tender.—Modified from Miss Acton.
Champignons quickly Pickled.—Place the prepared buttons in bottles with a blade of mace, a tea-spoonful of pepper-corns, and a tea-spoonful of mustard seed in each, and cover with the strongest white wine pickling vinegar boiling hot. Cork or tie down as before, but do not expect them to keep above three months.
Agaricus procerus (the Parasol Agaric).
Pileus fleshy, ovate when young, then campanulate, and afterwards expanded and umbonate (blunt pointed), from three to seven inches across. Cuticle more or less brown, entire over the umbo, but torn into patches, or scales which become more and more separated as they approach the margin. Flesh white. Gills unconnected with the stem, fixed to a collar on the pileus surrounding its top. Ring persistent, loose on the stem. Stem six or eight inches high, tapering upwards from a pear-like bulb at the root, hollow with a loose pith, whitish brown, but more or less variegated with small and close-pressed scales.
Whenever an agaric on a long stalk, enlarged at the base, presents a dry cuticle more or less scaly, a darker coloured umbonated top, a moveable ring, and white gills, it must be Agaricus procerus, the parasol agaric, and it may be gathered and eaten without fear. When the whitish flesh of this agaric is bruised it shows a light reddish colour.
There are but two other agarics that at all resemble it, and both are edible. One about the same size is Agaricus rachodes. It is not generally considered so good in flavour as A. procerus. Mrs. Hussey, however, says plainly, “If Agaricus procerus is the king of edible funguses, Agaricus rachodes is an excellent viceroy.” The other is the Agaricus excoriatus, a very much smaller fungus, with a more slender habit, a shorter stem, and no true bulb at the base. This elegant little fungus is also very good eating.
The parasol agaric has a very wide range of growth. It is a common fungus, and is in high request all over the Continent.
Opinions on the Merits of Agaricus procerus as an Edible Fungus.—“A most excellent mushroom, of a delicate flavour, and it must be considered a most useful species.”—The Rev. M. J. Berkeley.