4 More For ID Help Please

[NickCantle]

lol, well Russula can't taste that good can they?!

[thelawnet]

Originally Posted by NickCantle

lol, well Russula can't taste that good can they?!

I found some recipes:

BAKED RUSSULA.
Wash, peel and pick over carefully, cut off the stems
and save to chop up. Lay the caps on a buttered pie-
plate with gills up. Make a stuffing of chopped stems,
bread crumbs, two slices of onions, a small pinch of
herbs, a little lemon juice, two tablespoonfuls of
melted butter or oil, pepper and salt to taste. Fill the
caps and bake until tender, about twenty minutes.

RUSSULA FRIED WITH BACON.

Cut four thin slices of bacon, fry crisp and lay upon
a platter, then put into the bacon fat a quart of
Russulas which have been peeled and carefully looked
over ; salt and pepper and fry tender. Serve on platter
with bacon.

RUSSULA SALAD.
Wash and dry fresh young Russulas, serve on let-
tuce, either with French or mayonnaise dressing.

STEWED RUSSULA.
Take as many as needed, look over carefully and
peel; put a tablespoonful of butter in the pan and the
russulas and cook until tender ; thicken with flour, add
salt and pepper to taste, and serve. They are im-
proved by adding cream. Some people consider the
russulas rather tasteless for stewing.

RUSSULA WITH STEAK
Wash, dry and put them, gills up, in a baking pan, having a goodly quantity; pour over just a little melted butter; dust with salt and pepper, and put them into the oven for fifteen minutes. While you are cooking the steak, put the plate upon which it is to be served over hot water to heat; put on it a tablespoonful of butter, a little salt, pepper, and some finely chopped parsley. Take the mushrooms from the oven, put some in the bottom of the plate, dish the steak on top, covering the remaining quantity over the steak. Add two table-spoonfuls of stock or water to the pan in which they were baked; allow this to boil, scraping all the material from the pan; baste this over the steak, and serve at once.


PS. When they say dry, I think they mean the kind of drying you do to things that are wet, rather than the preserving process. Wikipedia does claim dried Emetica as a chili powder substitute, but I wonder if this is some kind of joke.