The most fragrent and tastiest mushrooms are the edible boletus, the
brown cap boletus, the aspen mushroom, the champignon (common meadow mushroom),
the morel, the butter mushroom, the chanterelle and the honey agaric.
Cut the caps of the boletus mushrooms from the stems and scald them;
peel the stems.
The caps of the champignon mushrooms need not be cut from the stems but
they must be peeled; drop them into cold water to which a little lemon
juice (or acetic acid) has been added. This will prevent them from turning
dark. Drain, pour over hot water, add lemon juice and boil for 20 minutes.
Morels and chanterelles must be cleaned and carefully washed to remove
the soil. Boil them for 10 minutes, wash the stems once more and remove
the membrane from the caps; rinse, cut and fry.