Mushrooms and Toadstools (Third Edition) — Edible Morel to Clouded Mushroom

(_Morchella esculenta.

_) 1668. I know a wood in Bedfordshire called “Morel Wood,” where, in the spring, this rare and delicious fungus _abounds_.

It is generally far from common, and occurs, perhaps, in greater abundance in the south of England.

It appears, however, to be pretty well known and in general request amongst housewives, north and south, for the truly exquisite flavour it imparts to gravies and made dishes; and being readily dried, it can be kept for immediate use at any season of the year.

The figure shows exactly what the Morel is like; the honeycombed pitted top is _hollow_, and the almost smooth stem partly so.

It yields a delicious ketchup; and the hollow top, well stuffed with minced veal, and dressed between slices of bacon, is a dish of rare and exquisite flavour.

This notice of the Morel would not be complete without reference to the “Giant Morel” (_Morchella crassipes_) found a few years ago in this country, for the first time, by my friend Miss Lott, of Barton Hall, South Devon.

This species, which attains enormous dimensions, is not quite so crisp or rapidly dried as the last, but, as an object of food, is fully as exquisite for flavouring sauces, and other purposes.

=Liver Fungus.

= Fig. 21. (_Fistulina hepatica.

_) 716. This singular fungus is not always _common_.

It generally grows on the trunks of old oaks.

I have seen it in immense quantities on the ancient oaks of Sherwood Forest, whilst at times oak districts appear to be singularly free from its presence.

It externally resembles a very large tongue or a huge piece of liver lolling out from the tree, and when incised a red juice plentifully exudes.

It is truly “a vegetable beefsteak,” for the taste resembles meat in a remarkable manner.

A good way of preparing it is to cut it up in thin slices and broil it with a steak, and dress with butter, salt, and pepper.

There is a slight but very perceptible _acid_ flavour with it, which gives considerable zest and piquancy to a dish of the “vegetable beefsteak,” as it is called, rendering it a “treat for an epicure.

” It rarely grows on any tree but the oak, but I have seen it on the ash, beech, and other trees.

=Spine-bearing Mushroom.

= Fig. 22. (_Hydnum repandum.

_) 718. There is little fear of mistaking this for any other species, as the awl-shaped spines on the under surface are a characteristic feature of the small genus, _Hydnum_.

All the species of any size enjoy a good character; _Hydnum repandum_ being the only _common_ plant of the genus.

It is sometimes most abundant in the few woody places remaining at the north of London, and may often be found on shady roadsides in the humid weather of autumn.

Its taste is slightly pungent when uncooked; but after being submitted to the culinary processes of the kitchen, it affords a charming addition to the table.

Its flesh is very firm and delicious; yet, being somewhat dry (like fig. 11), the addition of some sauce or gravy lends an additional relish to the stew.

The colour of the fungus is exactly like that of a cracknel; the smooth top is frequently irregular, and the pure solid stem often out of the centre.

The top sometimes partakes of a warmer, almost sienna, colouring.

=Viscid White Mushroom.

= Fig. 23. (_Hygrophorus virgineus.

_) 470. This species, exquisite in form and flavour, is one of the prettiest ornaments of our lawns, downs, and short pastures at the fall of the year.

In these situations it may be found in every part of the kingdom.

It is essentially waxy, and feels and looks precisely as if made of the purest virgin wax.

The stem is firm, stuffed, and attenuated, and the gills (singularly distant from each other) run far down the stem; it changes colour a little when getting old, at which time it is unfit for culinary purposes.

A batch of fresh specimens, broiled or stewed with taste and care, will prove agreeable, succulent, and flavorous eating, and may sometimes be obtained when other species are not to be had.

Several allied species enjoy the reputation of being esculent, notably _H.

pratensis_ and _H.

niveus_; and my friend Mr. F.

C.

Penrose has eaten, and speaks favourably of, _H.

psittacinus_—a highly ornamental yellow species, with a green stem, sometimes common enough in rich pastures (and generally _said_ to be very suspicious).

=Clouded Mushroom.

= Fig. 24. (_Agaricus_ [_Clitocybe_] _nebularis.

_) 78. Common (in certain places), but rare near London.

This species appears late in the autumn and generally grows on dead leaves in moist places, principally on the borders of woods.

The top is lead-colour or grey, at first _clouded_ grey,—hence its name; the stem is stout, elastic, and striate, with the _white_ gills running considerably down the ringless stem, in the manner shown in the drawing.

The gastronomic excellences of the species are well known.

When gathered, it has a wholesome and powerful odour; and when cooked, the firm and fragrant flesh has a particularly agreeable and palatable taste.

=Giant Puff-ball.

= Fig. 25.