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Mushroom and Toadstools / How to Distinguish Easily the Differences Between Edible and Poisonous Fungi cover

Mushroom and Toadstools / How to Distinguish Easily the Differences Between Edible and Poisonous Fungi

Chapter 33: White Fir-wood Mushroom. Fig. 27.
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About This Book

A practical field guide that helps readers separate edible from poisonous fungi through clear descriptions and nature-based illustrations of dozens of species. It supplies indices of common and scientific names, engraved plates of twenty-nine edible and thirty-one poisonous species, and short diagnostic notes on appearance, habitat, and handling. Introductory remarks discuss safe collecting and eating practices, such as choosing fresh specimens, avoiding overconsumption, and caution for beginners. The author emphasizes careful comparison with the plates, offers to identify specimens sent for inspection, and relates occasional personal cautions from earlier mistakes. The volume mixes botanical observation with culinary advice to encourage informed, cautious use of wild fungi.

White Fir-wood Mushroom. Fig. 27.

(Agaricus [Clitocybe] dealbatus.)80.

This pretty little fungus commonly grows in, and about the neighbourhood of, fir plantations, but will occasionally come up elsewhere. Its top is white, smooth, and exceedingly like ivory. It is shining, waved, fleshy, and inclined to be irregular; the gills are thin, white, and run down the stem.

When clean, young, and fresh specimens are broiled with butter, it is a delicacy of the very highest degree,—at once tender, juicy, and delightful. Its charming flavour is exceeded by very few other fungi.

Several allied species are very good, notably Agaricus odorus, which exhales a most delicious odour of melilot.

I used to eat all sorts of things for this species before I properly knew it, and never felt the worse for the mistakes I made. It would be useless to enumerate them all here, without figures and descriptions, but one was the common Agaricus subpulverulentus.