This singular-looking plant is nearly allied to the true Morel, and closely resembles it in flavour. It is hardly possible to mistake it for any other species, unless it be the next, which has a black top, and is rarer (H. lacunosa), 1674, and also esculent. H. crispa generally grows on shady banks, or on the edges of pastures and lawns, and amongst dead leaves, under the shade of trees. I have only once seen it near London, and that was in the neighbourhood of Caen Wood, Hampstead; sometimes, however, I have found it in immense quantities (numbering hundreds of specimens) on rich sloping banks. The stem is full of wrinkles and holes, and the top lobed and deflexed in a very singular and irregular manner.
If stewed slowly and with care, this species will prove very pleasant eating, and will exude a delicious gravy. The flesh is firm and crisp, and greatly resembles the Morel. It may be easily dried for future use in a current of air, or in a dry place; in this state, specimens are at times kept threaded on strings, ready to impart their truly delicious flavour to stews and gravies. ([See description of fig. 20.])
I once saw a batch of specimens which had suddenly sprung up close to some ants’ nests, and thousands of the ants were swarming over and examining the fungi, and running in and out of the holes in the stems in the most amusing manner.
Oyster Mushroom. [Fig. 17.]
(Agaricus [Pleurotus] ostreatus.)179.
I have always found this far from uncommon species growing on old elm trunks, although it is not at all particular as to its habitat, often appearing on laburnum, apple, ash, &c. It usually grows in large masses, one plant above another, forming a very handsome object on old tree-stems. The gills and spores are white, the former running down the stem, and the top dingy—sometimes nearly white; at others, full brown. An allied species, A. euosmus, with pale lilac spores, and a scent like that of Tarragon (Artemisia dracunculus), is “not esculent,” and is said to grow in the spring. I commonly find the former growing in spring, although it is said usually to grow late in the autumn, or winter.
Perhaps a taste for this species has to be acquired; but though it is without doubt edible, I have never thought well of it. The flesh possesses a certain amount of firmness, and produces an abundant and savoury juice; but I am inclined to place it as the species of least value for culinary purposes. It has, however, been highly recommended by some; and a dish of this species stewed before a very hot fire has proved as enjoyable and nourishing “as half a pound of fresh meat.” Tastes are allowed to differ; and perhaps the opinion of some of my readers may differ from mine if they try this species, which, from its peculiar appearance, there is little chance of mistaking for any other.