Main Page | See live article | Alphabetical index From the 1881 Household Cyclopedia Be careful in gathering mushrooms that you have the right kind: they are pink underneath and white on the top, and the skin will peel off easily, but it sticks to the poisonous ones: and the smell and taste of the good ones are not rank. After you have peeled them, sprinkle them with salt and pepper, and put them in a stewpan, with a little water and a lump of butter. Let them boil fast ten minutes, and stir in a thickening of flour and cream. They may be fried in butter, or broiled on a gridiron. They are sometimes very abundant in the fall, on ground that has not been ploughed for several years; they appear after a warm rain. They may be peeled, salted, and allowed to stand for some hours before cooking. see Wikipedia Cookbook Warning: Many types of mushrooms are poisonous, and some of these closely resemble edible varieties. Only those expert in distinguishing between mushroom types should attempt to gather wild mushrooms for cooking. This article is from Wikipedia. All text is available under the terms of the GNU Free Documentation License.