See that the mushrooms are free from dirt and grit on tops and stems,
or rinse in cold water, afterwards wiping them dry and shaking off
the water from the gills; make a mince of the stems, bread-crumbs,
sweet herbs, pepper, salt, and a little butter or oil; pile this upon
the gills; place the mushrooms in a shallow dish in a hot oven and
baste them frequently with the melted butter or oil. In about fifteen
minutes they will be ready to serve.
The Oyster Mushroom or its congener, the _Agaricus ulmarius_, might
both be treated by this method, the oyster or fish-like flavor of these
species thus affording a distinct second course for our menu. Either of
these Pleurotus species may also be treated so as to closely suggest an
escalop of oyster or fish.