Baked Stuffed Mushrooms. — (1) Select Mushrooms of a
medium size, and cutout all the stalks; wash the stalks,
and chop them finely ; mince two shallots, put them in
a flat stewpan with plenty of butter, and fry ; then stir
in 1 table-spoonful of flour and the minced stalks. Add a
moderate quantity of finely-chopped parsley, season to taste
with salt and pepper, and stir over the fire for a few
minutes, moistening with a small quantity of stock. Fill
the hollow part of each Mushroom with the above mixture ;
butter a baking-disli, lay the Mushrooms side by side in
it, the open part upwards, strew plenty of finely-grated
breadcrumb✪ Baked Stuffed Mushrooms over, and put them in a brisk oven for a-
quarter-of an-hour. Arrange the Mushrooms carefully on
a hot dish over which has been spread a folded napkin or
an ornamental dish-paper, garnish with fried parsley, and
serve.
(2) Select large flat Mushrooms, wash and dry them,
remove the stalks, and trim evenly. Cut some slices of
bread about Jin. thick, toast them, trim off the crusts,
butter thickly, lay the slices in a dish, put the Mushrooms
on them, cover closely, and put them in a moderate oven
until three-parts cooked. Meanwhile finely chop the stalks
and a few shallots, add grated breadcrumb, season to
taste with salt, pepper, and a moderate quantity of grated
nutmeg, and work them up into a paste with beaten yolk
of egg ; fill half of the Mushrooms with this mixture,
place the remaining half on top, replace the cover of the
dish, and return them, to the oven for ten minutes longer.
Heat some rich brown gravy, pour it over the Mushrooms,
and serve.
(3) Take a couple of dozen Mushrooms, remove the
stalks, wash them, scrape out a little of their insides,
For details respecting Culinary Processes, Utensils , Sauces , Ac., referred to, see under their special heads.
TEE ENCYCLOPEDIA OF PRACTICAL COOKERY.
959
Mushrooms — continued.
sprinkle slightly with salt, and put them on a colander to
drain. Put a few table-spoonfuls of chopped shallot and
onion into a stewpan with a little oil or butter, fry gently,
and add gradually the trimmings of the Mushrooms and a
few small Mushrooms cut in pieces. When the moisture
has evaporated, sprinkle with salt, pepper, and finely-
chopped parsley, and cook for two minutes ; add some sweet
herbs, the same quantity of rasped breadcrumb, and 2 table-
spoonfuls of brown or tomato sauce ; remove the pan from
the fire, and thicken the mixture with a few well- beaten
yolks of eggs. Stuff the Mushrooms with this, smooth-
ing the top, dust over a few breadcrumbs, put them on a
baking-sheet, baste with oil or liquefied butter, and bake in
a moderate oven for thirty minutes. Take them out, put
them on a dish, and serve very hot.
Page 571 · 1 recipe record on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Baked Stuffed Mushrooms. — (1) Select Mushrooms of a medium size, and cutout all the stalks; wash the stalks, and chop them finely ; mince two shallots, put them in a flat stewpan with plenty of butter, and fry ; then stir in 1 table-spoonful of flour and the minced stalks. Add a moderate quantity of finely-chopped parsley, season to taste with salt and pepper, and stir over the fire for a few minutes, moistening with a small quantity of stock. Fill the hollow part of each Mushroom with the above mixture ; butter a baking-disli, lay the Mushrooms side by side in it, the open part upwards, strew plenty of finely-grated breadcrumb over, and put them in a brisk oven for a quarter of an hour. Arrange the Mushrooms carefully on a hot dish over which has been spread a folded napkin or an ornamental dish-paper, garnish with fried parsley, and serve.
(2) Select large flat Mushrooms, wash and dry them, remove the stalks, and trim evenly. Cut some slices of bread about 1in. thick, toast them, trim off the crusts, butter thickly, lay the slices in a dish, put the Mushrooms on them, cover closely, and put them in a moderate oven until three-parts cooked. Meanwhile finely chop the stalks and a few shallots, add grated breadcrumb, season to taste with salt, pepper, and a moderate quantity of grated nutmeg, and work them up into a paste with beaten yolk of egg ; fill half of the Mushrooms with this mixture, place the remaining half on top, replace the cover of the dish, and return them, to the oven for ten minutes longer. Heat some rich brown gravy, pour it over the Mushrooms, and serve.
(3) Take a couple of dozen Mushrooms, remove the stalks, wash them, scrape out a little of their insides,
For details respecting Culinary Processes, Utensils , Sauces , Ac., referred to, see under their special heads.
Mushrooms — continued.
sprinkle slightly with salt, and put them on a colander to drain. Put a few table-spoonfuls of chopped shallot and onion into a stewpan with a little oil or butter, fry gently, and add gradually the trimmings of the Mushrooms and a few small Mushrooms cut in pieces. When the moisture has evaporated, sprinkle with salt, pepper, and finely-chopped parsley, and cook for two minutes ; add some sweet herbs, the same quantity of rasped breadcrumb, and 2 tablespoonfuls of brown or tomato sauce ; remove the pan from the fire, and thicken the mixture with a few well- beaten yolks of eggs. Stuff the Mushrooms with this, smoothing the top, dust over a few breadcrumbs, put them on a baking-sheet, baste with oil or liquefied butter, and bake in a moderate oven for thirty minutes. Take them out, put them on a dish, and serve very hot.
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Baked Stuffed Mushrooms