Maggie Rogers submitted this recipe which is particularly appealing and appropriate for our April theme. I have included her footnotes in case readers need help in rounding up ingredients for this delectable dish. I whipped up a batch just last week, and found it accompanied wonderfully a snack of lightly salted Hemitrichia serpula and a cool glass of Myxie® beer.

Fuligo septica Pudding
  • 2 cups Fuligo septica
    		•
  • 2 T. flour
    		•
  • 1 cup sugar
    		•
  • 2 eggs
    		•
  • Plenty of Dictydium cancellatum
    • First sieve the Fuligo septica* through the sporangia cages of 5 dozen Dictydium cancellatum.** When all mouse fur, snail eggs, vole droppings and crusty edges have been removed, mix the well-sieved Fuligo septica with the sugar, flour and eggs. Salt lightly. Let stand in sunny window for 2 days.
    If it moves, throw it out. If not, serve in small bowls topped with and living, active, matching Hemitrichia serpula*** and grated lemon rind for color.
    Serves 2.5 generously enough. Leave some in the refrigerator...
      * Stephenson, Myxomycetes: a handbook of slime molds. p. 123-24
     ** same. P. 109-111.
    *** same. P. 125-127.