The St. George’s mushroom is not an uncommon agaric in this country, and where it does appear it is usually plentiful—a single ring affording generally a good basket full. It should be gathered when young, or it will be found grub-eaten, for no fungus is more speedily and more voraciously attacked by insects than this one.
Opinions on the Merits of Agaricus gambosus as an Edible Fungus.—“This rare and most delicious agaric, the mouceron of Bulliard, and the Agaricus prunulus of other authors, abounds on the hills above the valley of Staffora, near Bobbio, where it is called Spinaroli, and is in great request; the country people eat it fresh in a variety of ways, or they dry and sell it at from twelve to sixteen francs a pound.”—Letter from Professor Balbi to Persoon.
“The most savoury fungus with which I am acquainted ... and which is justly considered over almost the whole continent of Europe as the ne plus ultra of culinary friandise.
“The prunulus (gambosus) is much prized in the Roman market, where it easily fetches, when fresh, thirty baiocchi—i.e., fifteen pence per pound—a large sum for any luxury in Rome. It is sent in little baskets as presents to patrons, fees to medical men, and bribes to Roman lawyers.”—Dr. Badham.
The Agaricus gambosus “is one that a person cannot well make any mistake about. It sometimes attains a large size, is excellent in flavour, and particularly wholesome.”—Rev. M. J. Berkeley.
Mode of Cooking Agaricus gambosus.—“The best mode of cooking Agaricus gambosus is either to mince or fricassee it with any sort of meat, or in a vol-au-vent, the flavour of which it greatly improves; or simply prepared with salt, pepper, and a small piece of bacon, lard, or butter, to prevent burning, it constitutes of itself an excellent dish.”—Dr. Badham. “Served with white sauce, it is a capital appendage to roast veal.”—Edwin Lees. It may be broiled, stewed, or baked.
Breakfast Agaric.—Place some fresh-made toast, nicely divided, on a dish, and put the agarics upon it; pepper, salt, and put a small piece of butter on each; then pour on each one a tea-spoonful of milk or cream, and add a single clove to the whole dish. Place a bell-glass, or inverted basin, over the whole; bake twenty minutes, and serve up without removing the glass until it comes to the table, so as to preserve the heat and the aroma, which, on lifting the cover, will be diffused through the room. It dries very readily when divided into pieces, and retains most of its excellence. A few pieces added to soups, gravies, or made-dishes, give a delicious flavour.