(Marasmius oreades.)553.
If possible, this species is better than the last, and no recommendation can be too strong for it. The exquisitely rich and delicious flavour of this plant when broiled with butter must be tasted to be understood. It is firmer than the meadow mushroom, and, whilst having its peculiar aroma, it possesses it in a concentrated form. Even Mr. Berkeley, who would be the last man in the world to subscribe to a doubtful species, says, “it is the very best of all our fungi.” It may be pickled, used for ketchup, or dried for future use.
Marasmius oreades grows in rings in short pastures, on downs, and by roadsides everywhere (but never in woods). It is somewhat tough, the solid stem particularly so, the gills wide apart, and cream-coloured.
This species has no downy hairs at the base of the stem. Certain other species of Marasmius, frequently found growing on dead leaves in woods, and possessing this hairy down, are to be avoided. There is a poisonous plant sometimes found in similar situations, and often with the Fairy-Ring Champignon (M. urens), [fig. 30, Poisonous Sheet]. I once tested its qualities (by accident). [See description.]
Truffle. [Fig. 29.]
(Tuber æstivum.)1916.
The truffle is a subterranean fungus, invariably found under trees, often just appearing above the surface of the ground, and occasionally exposed for sale in our markets, where it will realize at times as much as 5s. per pound. The truffle is esteemed by many as the most delicious object of food in the whole vegetable kingdom, and by others it is looked upon with aversion or positive disgust. The odour is very powerful, and is relished by some individuals, and very much disliked by others. It is looked upon as a great delicacy boiled, or simply roasted in hot ashes.
Besides the truffle sold in Covent Garden Market, there are many other species found in this country, of various forms and qualities. T. æstivum varies much in size, is irregular in shape, black, rough, and warted.
I must confess that, at first, I regarded the truffle with loathing; but now I have learned to greatly esteem it. It makes a capital ingredient for gravies, stuffings, and meat pies.