Baked Mushrooms

Ingredients

• Cut off a portion of stalk
• wipe mushrooms carefully with a piece of flannel
• a little fine salt
• small piece of butter in each
• sprinkle over a little pepper

Method

1. 1

   Cut off a portion of stalk, peel top, and wipe mushrooms carefully with a piece of flannel and a little fine salt.

2. 2

   Put in baking dish tops down, with a small piece of butter in each; sprinkle over a little pepper, and bake about twenty minutes, basting several times with butter and water.

3. 3

   Have ready a very hot dish, pile the mushrooms high in the center, squeeze a few drops of lemon juice over, pour the gravy round, and send to table quickly on hot plates.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 403. The excerpt below is the record exactly as published.

Baked Mushrooms. — ^The mushroom flaps are better for baking than the buttons, and should not be too larse. Cut off a portion of stalk, peel top, and wipe mushrooms carefully with a piece of flannel and a little fine salt and put in baking dish tops down, with small piecd butter in each ; sprinkle over a little pepper, and bake about twenty minutes, or longer should mushrooms oe very large, basting several times with butter and water. Have ready a very hot dish, pile the mushrooms high in the center, squeeze a few drops lemon juice over, pour the gravy round, and send to table quickly on h4>t plates. Or place the mushrooms on oval croutons, in baking pan ; season with salt, white pepper, and lemon juice^ and chopped par- sley if liked, and cook in a not oven five or six minutes, basting oiten with rich hot gravy in which a lump of butter has be^ melted. If a lump of butter is placed on each tney will not need basting. Ar- range croutons on dish, and pour the gravy over. Or leave stalks on large open mushrooms, paring them to a point ; wash well and turn on sieve or cloth to arain. Put into stewpan two tablespoons butter, some chopped parsley, and shallots, and fry for a minute ; when melted place mushroom stalks upwards on a nying-pan, then pour the butter and parsley over, peppe: and salt them welL and put in oven ; when done add little good stock, give them a boil, and dish them, pouring gravy over. Broiled Mushrooms. — Cleanse as directed in preface, cut off a portion of stalk, and peel tops ; broil them over a clear fire on but- tered gridiorn or broiler turning once, and arrange, tops down on very hot dish. Put a small piece butter on each

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