Toadstools, Mushrooms, Fungi, Edible and Poisonous

To Cook Hydnum

In cooking Hydnei care must be taken to cook slowly and well.

Use the tender parts only of stems and caps of the capped species, and soft, fresh parts of the maned species; cut into small pieces of similar size, stew slowly in covered saucepan for from thirty to forty minutes, season with butter, pepper and salt. Serve.

Or, after stewing for forty minutes as above, drain off the water, chop fine, make into croquettes or into pâtés.