...dried (two or three days' exposure to the air is generally sufficient to effect this), the Ay. Oreades may be kept for years without losing any of its aroma...imparted by the fresh fungus ; though it is not to be denied that the flesh then becomes coriaceous and less easy of digestion.* From the sad accidents...

...dried, (two or three days' exposure to the air is generally sufficient to effect this), the A. oreades may be kept for years without losing any of its aroma or goodness, which, on the contrary, becomes improved by the process, so as in fact to impart more flavour to the dish than would have been...

...dried (two or three days' exposure to the air is generally sufficient to effect this), the Ag. oreades may be kept for years without losing any of its aroma...imparted by the fresh fungus ; though it is not to be denied that the flesh then becomes coriaceous and less easy of digestion.* From the sad accidents...

...dried (two or three days' exposure to the air is generally sufficient to effect this), the Ag. oreades may be kept for years without losing any of its aroma...on the contrary become improved by the process, so us, in fact, to impart more flavour to the dish than would have been imparted by the fresh fungus ;...

...by overcooking. It is the mushroom used in the French <> la mode beef shops in London." Dr. Badham. When stewed, the Champignons require rather longer...imparted by the fresh fungus : though it is not to be denied that the flesh then becomes coriaceous (or tough) and less easy of digestion." Dr. Badha/m....

...Hereford. When dried, which may be done by exposure for two or three days to the air, this species may be kept for years without losing any of its aroma or goodness. In this way it imparts a rich flavour to soups and gravies, care being taken that the aroma is not...

...stewed, the champignons require rather longer time to ensure their being made perfectly tender. They are readily dried by removing the stems from the fungus,...of its aroma or goodness, which, on the contrary, becomes improved by the process, so as, in fact, to impart more flavour to the dish than would have...

...When dried (two or three days' exposure to the air is sufficient to effect this), the Agaricus Oreades may be kept for years without losing any of its aroma...which, on the contrary, become improved by the process. It is used in the dry state to flavour rich soups and gravies, and in the preparation of a la mode...

...stewed, the champignons require rather longer time to ensure their being made perfectly tender. They are readily dried by removing the stems from the fungus,...a dry airy place. " When dried, it may be kept for year* without losing any of its aroma or goodness, which, on the contrary, becomes improved by the...

...and series throughout the summer. It is famous for the rich flavor it imparts to soups and gravies. When dried it may be kept for years without losing any of its aroma or goodness." — Morgan. The species has been reported from the Chicago region by several collectors. I have not...