SC - Watermelon

[david friedman]

Uduido at aol.com wrote:
> 
> In a message dated 97-05-03 02:54:28 EDT, you write:
> 
> << I suspect le Menagier is talking about some other mushroom than our
>  >  standard champignon;>>
> 
> Why? The Champignon has been under cultivation for centuries.

True. Cultivation began in the Middle Ages, but only reached
"industrial" proportions in the eighteenth century. My reason for
suggesting Le Menagier wasn't talking about cultivated agaricus
mushrooms was the fact that he refers to the best ones as being red.

> <<the need for peeling and parboiling suggests some
>  >  level of toxicity. >>
> 
> Actually, until very recently it was standard practice to "peel" mushrooms.

Until about the 1950's, in fact. 

> Rather than suggesting toxicity, it rather suggests that the standard
> pre-modern era practice of growing mushrooms in horsemanure and straw would
> dictate removal of the "skin". Also the boiling of mushrooms ironically would
> remove lots of moisture from them.

You may be right. However, some mushrooms are still grown in horse
manure, and many of the same "authorities" that once recommended peeling
them now recommend wiping them with a cloth, rather than washing them.
And yes, the boiling of mushrooms would certainly cause them to lose
moisture, assuming they were drained, but this also causes them to lose
much of their flavor. And if it is a coincidence that the recommendation
to peel and parboil the mushrooms in the recipe is the same as that made
for many wild mushrooms  with a low (but not deadly) level of toxicity,
I don't think it is a big one. I still believe that champignons are not
necessarily what are being talked about in this case. 

Adamantius