Baked Mushrooms

Ingredients

• the mushrooms
• a little pepper
• salt
• little bits of butter
• buttered paper

Method

1. 1

   Peel and rinse mushrooms, cut off stalk ends.

2. 2

   Place on a greased baking-tin with stalk side up, add butter, pepper, and salt.

3. 3

   Cover with buttered paper and bake in a moderate oven for 10-20 minutes until tender.

4. 4

   Serve on buttered toast with gravy poured over.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 95. The excerpt below is the record exactly as published.

baked mushrooms. Stewed Mushrooms. Peel and rinse the mushrooms and cut off the ends of the stalks. Stew them gently in water, stock, or milk until quite tender, adding pepper and salt to taste. Then thicken the gravy with a little flour and let it cook well, stirring carefully. Before serving, stir in a little cream or butter and send to STANDARD COOKERY. 137 table on buttered toast; or as a surround to a dish of rice boiled in vegetable stock. Baked Mushrooms. Peel the mushrooms, rinse them to remove any grit, and cut off the ends of the stalks. Put them on a greased baking- tin with the stalk side upwards, and with little bits of butter on each mushroom, with a little pepper and salt. Cover them with buttered paper

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