mycophagist

With some of these the acridity is said to disappear in cooking, and a few mycophagists claim to have eaten all varieties with impunity.

Remembering this, mycophagists will take note that a fleshy fungus which may be good eating at noon may undergo such changes in a few hours as to be anything but good eating at night.

A Boston mycophagist records it as "very good," fried after five minutes' boiling in salted water.

Changed "mycophogists" to "mycophagists" on page 18 of part 1: "with most mycophagists."

The mycophagist will find them equally valuable from a gastronomic point of view.