Grey agaric
Tricholoma terreum
There is many species of tricholomas : The best for eating is the tricholoma terreum.
Perhaps no other mushrooms take on the flavor and odor of their surroundings as do the various Tricholomas. The ones that grow in pines have the resin-scented character of the pine trees below which they grow. An excellent extract can be made from blanching the fresh mushrooms and saving the slightly viscous liquid. This extract will be slightly green and needs only to be lightly salted to bring out the flavors of the pine forest. You may also add a slice or two of fresh green onion, but be careful that the onion flavor does not predominate. Do not concentrate the extract of these mushrooms because they lose their character if too intense and do not come back when rediluted.
The mushrooms themselves are best preserved by canning. Do not dry them. The Tricholomas are good in any dish calling for wild mushrooms, and they are especially so in game dishes because of their piney flavor. Savory is the complementary herb to use with them. The best way to prepare these mushrooms by themselves is with crème fraîche and onions.
