Serve hot.
MUSHROOMS AND THEIR PREPARATION
30. Mushrooms are not a vegetable; still they are included in this
Section because they are used like a vegetable. In reality, they are a
fungus growth containing no chlorophyl, or green coloring matter, and,
as shown in Fig. 7, consisting of an erect stalk that supports a
cap-like expansion. They occur in many varieties, both poisonous and
non-poisonous. The non-poisonous, or edible, mushrooms are found on
rich, moist pastures all over the world and they are also very
frequently cultivated. They may be collected in almost any locality, but
no person who is not perfectly familiar with their characteristics and
therefore able to judge the non-poisonous kinds from the poisonous
should attempt to gather them. Fresh mushrooms can usually be found in
the markets, but as they are expensive, they should be considered a
luxury and used only occasionally. Instead, some of the small canned
varieties, which are usually satisfactory for most purposes, should be
used when mushrooms are desired and the wild ones cannot be secured.
31. In food value, mushrooms are not very high, being about equal to
beets or carrots in this respect; but they have a higher percentage of
protein than these vegetables and they contain extractives similar to
those found in meat. To increase their food value, mushrooms are often
combined with other foods, such as peas, chestnuts, diced meats, and
fowl, and made into dishes of various sorts.
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