History of Food, Maguelonne Toussaint-Samat, translated by Anthea Bell [Barnes & Noble Books: New York] 1992 (p. 57).
Food in the Ancient World from A to Z, Andrew Dalby [Routledge:London] 2003 (p. 223)
An A to Z of Food and Drink, John Ayto [Oxford University Press:Oxford] 2002 (p. 221)
About mushrooms in America“…it may seem surprising that mushrooms entered the American culinary limelight only in the late nineteenth century. Until the 1890s, most mushroom recipes were for ketchups, sauces, and pickles, with occasional stewed mushrooms or French-influenced dishes named “champignons.” Few Americans included mushrooms in kitchen gardens, which was understandable given Hannah Glasse’s rare and unappetizing instructions for mushroom cultivation…mushroom gathering was fraught with danger, for no reliable American guides distinguished between gustatory pleasure and peril. Typical is The Kentucky Housewife (1839) by Lettice Bryan, which simply warns the cook to “be careful to select the esculent mushrooms, as some of them are very poisonous.” Mushroom cultivation began in seventeenth-century France…The techniques were perfected in the 1870s and spread abroad, just as French cookery became fashionable in America. By the 1890s, a veritable fungus frenzy was sweeping America, both as a fad food and as a scientific curiosity. Mushrooming clubs, where forager swapped tips, spring up quickly. Meticulously illustrated literature educated amateurs and professionals in identifying and cooking mushrooms…The first professional information on mushroom cultivation in America was disseminated on a large scale in the 1890s, mainly through the efforts of William Falconer.”
Oxford Companion to American Food and Drink, Andrew F. Smith, editor [Oxford University Press:New York] 2007 (p. 396-7)