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Mushrooms
Appears in
Published 1965
The Greeks claimed mushrooms were the food of the gods. The Egyptians thought the common man so unworthy of these fragile fungi that only the Pharaohs were permitted to eat them. Now, cooks all over the world savour their earthy perfection.
The mushroom is one of the most delicious vegetables. Rich in phosphoric acid and albuminoids - on a nutritional level with lean beef - it is a healthy, digestible and nourishing food on its own.
There is, of course, small comparison between a wild mushroom and a cultivated one. To the true mushroom enthusiast, one morel, chanterelle or girolle is worth fifty of the commercial variety. But for the average city-dweller, denied the pleasures and skills of roaming fields and meadows in search of the wild varieties, the cultivated mushroom is a flavoursome, year-round food that adds much to the savour of good cooking.