vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Baked Mushrooms
From The Pattern cook-book, 1890
Serves 3
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 122. The excerpt below is the record exactly as published.
BAKED MUSHROOMS. Choose the large mushrooms, but if the round " but- ton " mushrooms are obtainable, they are much to be pre- ferred. Peel them, cut off the stalks close to the top, and do not wash them unless they are soiled. Place them upside down on a pie-dish, sprinkle with salt and jDepper, and put a tiny bit of butter in each upturned cup. Bake fifteen minutes in a quick oven, basting twice VEGETABLES. 279 with a little melted butter ; and serve hot, pouring over them whatever juice may be on the dish. ROASTED MUSHROOMS. Place the mushrooms in the tin, as directed in the pre- ceding recipe, using only those that have not at all lost their plumpness and erectness and are truly little cups. Set the pan on the top of the stove, and cook for five min- utes in a moderate heat. The cups will be filled with their own liquor and the gravy from the seasoning. Serve while very hot. TO STEW CANNED MUSHROOMS. In preparing canned mushrooms do not boil them, as they are already cooked and the second cooking toughens them. To a can of mushrooms allow One egg (yolk only). One-half pint of milk. One table-spoonful of butter. One table-spoonful of flour. Salt and pepper
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