A group for those who love to cook and/or hunt wild, edible mushroooms.
Mycophiles of Foodsville
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A few days ago I went out to the front yard to get some overwintered rosemary for the lamb chops and saw that the herbs were beginning to green up. The sage has gone from dusty grey to bright green and thickened considerably. The mint has surreptitiously expanded out of its bed over the winter and will have to be fought back into place. It's half way across the yard. The rosemary hasn't really started to do a lot relating to spring. This could be because we kept having war...
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Coming soon to a grove near you - maybe.
From The Mushroom Book (1923)
To read the original text, click on the image of the book on the right.
FOR centuries epicures have used certain fungi for food. The Greeks and Romans esteemed them highly, and gave a great deal of consideration to favourable times and places for gathering them, and to choice methods of preparing them for the table. Juvenal tells us of one old Roman enthusiast who was so carried away by his love for them as to exclaim, "Keep your corn, O Libya, unyoke your oxen...
from The Mushroom Book by Nina L. Marshall (1923)
To read the original text, click on the image of the page on the right
The order Tuberales contains the truffles, which are subterranean fungi, ranging in size from an acorn to a good-sized potato. The asci or spore-sacs are formed on the interior of the fungus, the warty truffle itself being called an ascoma, as it contains the asci.
Since the time of Pliny and Dioscorides, truffles have been known and esteemed as a table delicacy. Since they m...
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