Baked Mushrooms

Ingredients

• a dish of a dozen nice ones
• an ounce of butter
• half an ounce of flour
• half a pint of made gravy
• a table-spoonful of chopped curled parsley
• a tea-spoonful of minced onion
• a salt-spoonful of salt
• a dusting of pepper
• a spoonful of cream

Method

1. 1

   Clean mushrooms carefully, cut stalks, and peel skin.

2. 2

   Chop stalks.

3. 3

   In a saucepan, melt butter, stir in flour, add gravy, chopped stalks, parsley, onion, salt, and pepper.

4. 4

   Simmer until thick.

5. 5

   Butter a dish, place mushrooms head down, fill with sauce, and bake in a brisk oven for 10 minutes until done.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 217. The excerpt below is the record exactly as published.

Baked Mushrooms. . , dency ; assummg that on this occasion we have been fortunate enough to get a dish of a dozen nice ones, a very toothsome entremets can be made of them in this manner : — First, be careful in cleaning them ; cut MENU FOR A PARTY OF EIGHT, 387 the stalks down, leaving only a little of them within the hollow of the mushroom, peel off the skin that covers the convex side of the fungus, brush away any particles of earth or sand that may adhere to the pink gills on the concave side, and by patting the top of each mushroom, shake out all grit. It is a very great mistake to wash a mushroom if you can possibly clean it in the way I have described. When satisfactorily prepared, clean the stalks you cut off, and chop them up. Put into a sauce-pan an ounce of butter and stir into it half an ounce of flour, when mixed, add half a pint of made gravy ; stir well and throw in the chopped stalks, a table-spoonful of chopped curled parsley, a tea-spoonful of minced onion, a salt-spoonful of salt, and a dusting of pepper : simmer the sauce until it is thick and rich, add a spoonful of cream

Cook this with the app: pantry check, scaling, and the assistant.