Mushrooms, dried. — Well wash the mushrooms in
plenty of cold salted water, trim off all decayed and
ilefective parts, and spread them on sheets of stout
paper✪ Dried Mushrooms, on trays or baking sheets, and let them dry
gradually in the sun, or a slack oven, till all their
Tuoisture is evaporated, and the mushrooms are quite
<lry. They can then be stored in airtight boxes. Or,
choose moderate sized mushrooms, and thread fhem
on a string, or coarse thread, and hang them up in a
dry place where there is plenty of air, but no sun ;
when perfectly dry put them into bags, and keep
them in a dry, airy place, shaking them over
occasionally.
essence. — Put 2lb. of well washed and dried
mushrooms into a pan with two tablespoonfuls of
lemon juice, and ^oz. of salt, cover the pan closely,
and cook them over the fire for a few minutes ; now
pour one quart of very rich poultry or white stock on
to the mushrooms, let them boil together for about
ten minutes, then strain off through muslin, and when
the essence is cool bottle off and cork down closely.
Another way which produces an even stronger essence
is this : Sprinkle button or flap mushrooms with a
little fine salt, and let them stand for three hours,
when you mash them well ; next day strain off the
liquor that will flow from them, and boil this down till
reduced to half. This does not keep long, but many
people prefer it because of its strong natural mushroom
flavour. This essence is often mentioned in cookery
VEGETABLES.
7!>
books, and much used in cookery, but the directions
for making it are seldom given.
Mushroom ketchup (f resh) —When using mushrooms
for any purpose, do not throw away the stalks and
trimmings, as these make an excellent flavouring
for all kinds of sauces, stews, &c., in which mushrooms
are used. Put all the trimmings of the skin and stalks
into a saucepan, seasoning them with freshly ground
black pepper, and adding enough slightly salted water
to float them well ; bring this to the boil, let it simmer
for fifteen minutes, then strain through fine muslin
and bottle off. Keep it tightly corked and in small
bottles, for once opened it will not keep.
pie. — Line a raised pie mould with thin
short crust, spread on this about a tablespoonful of
seasoned white breadcrumbs, then a two inch layer
of peeled and halved mushrooms ; cover this with
two tablespoonfuls of breadcrumbs and five or six
little balls (the size of a nut) of butter, or well clarified
dripping. Repeat these layers till the mould is full,
finishing with breadcrumbs and butter, cover with
more short paste (leaving a little hole in the centre),
and bake in a quick oven. Meanwhile stew the mush-
room stalks and trimmings with a few spoonfuls of
weak stock or water, and a very little salt, until
this broth is very strongly flavoured ; now dredge in
a little fine sifted flour, add half a gill of cream or new
milk, let it all boil together for a few minutes, then
strain it, whilst hot, into the pie, just as you are about
to serve it. The seasoning of the breadcrumbs is a
matter of taste, some people only adding minced
parsley or chives, freshly ground black pepper, and
VEGETABLES.
su ✪ Mushroom Essence
Page 40 · 4 recipe records on this page
Presented as published in 1902. 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
Mushrooms, dried. — Well wash the mushrooms in plenty of cold salted water, trim off all decayed and defective parts, and spread them on sheets of stout paper, on trays or baking sheets, and let them dry gradually in the sun, or a slack oven, till all their moisture is evaporated, and the mushrooms are quite dry. They can then be stored in airtight boxes. Or, choose moderate sized mushrooms, and thread them on a string, or coarse thread, and hang them up in a dry place where there is plenty of air, but no sun ; when perfectly dry put them into bags, and keep them in a dry, airy place, shaking them over occasionally.
essence. — Put 2lb. of well washed and dried
mushrooms into a pan with two tablespoonfuls of lemon juice, and ^oz. of salt, cover the pan closely, and cook them over the fire for a few minutes ; now pour one quart of very rich poultry or white stock on to the mushrooms, let them boil together for about ten minutes, then strain off through muslin, and when the essence is cool bottle off and cork down closely. Another way which produces an even stronger essence is this : Sprinkle button or flap mushrooms with a little fine salt, and let them stand for three hours, when you mash them well ; next day strain off the liquor that will flow from them, and boil this down till reduced to half. This does not keep long, but many people prefer it because of its strong natural mushroom flavour. This essence is often mentioned in cookery
7!>
books, and much used in cookery, but the directions for making it are seldom given.
Mushroom ketchup (f resh) —When using mushrooms for any purpose, do not throw away the stalks and trimmings, as these make an excellent flavouring for all kinds of sauces, stews, &c., in which mushrooms are used. Put all the trimmings of the skin and stalks into a saucepan, seasoning them with freshly ground black pepper, and adding enough slightly salted water to float them well ; bring this to the boil, let it simmer for fifteen minutes, then strain through fine muslin and bottle off. Keep it tightly corked and in small bottles, for once opened it will not keep.
pie. — Line a raised pie mould with thin
short crust, spread on this about a tablespoonful of seasoned white breadcrumbs, then a two inch layer of peeled and halved mushrooms ; cover this with two tablespoonfuls of breadcrumbs and five or six little balls (the size of a nut) of butter, or well clarified dripping. Repeat these layers till the mould is full, finishing with breadcrumbs and butter, cover with more short paste (leaving a little hole in the centre), and bake in a quick oven. Meanwhile stew the mushroom stalks and trimmings with a few spoonfuls of weak stock or water, and a very little salt, until this broth is very strongly flavoured ; now dredge in a little fine sifted flour, add half a gill of cream or new milk, let it all boil together for a few minutes, then strain it, whilst hot, into the pie, just as you are about to serve it. The seasoning of the breadcrumbs is a matter of taste, some people only adding minced parsley or chives, freshly ground black pepper, and
su
Records on this page
Dried MushroomsMushroom EssenceMushroom KetchupMushroom Pie