Baked Mushrooms

Ingredients

• Cut the mushroom stems off even with the caps.
• Cut sliced bread with a biscuit-cutter into rounds.
• sprinkle with bits of butter.

Method

1. 1

   Cut the mushroom stems off even with the caps.

2. 2

   Peel the caps and stand them on a dish with the gills up.

3. 3

   Sprinkle them with pepper and salt and let them stand until moisture gathers on them.

4. 4

   Dip the pieces of bread into water to moisten them, but do not let them get soggy.

5. 5

   Place them on a baking-tin and sprinkle with pepper and salt and bits of butter.

6. 6

   Arrange the mushrooms on them, one or more according to size, with the gills up.

7. 7

   Bake about thirty minutes, or until tender.

As published

This recipe was extracted from Luncheons (1902) by Mary Ronald, page 30. The excerpt below is the record exactly as published.

BAKED MUSHROOMS Cut the mushroom stems off even with the caps. Peel the caps and stand them on a dish with the gills up. Sprinkle them with pepper and salt and let them stand until moisture gathers on them. Cut sliced bread with a biscuit-cutter into rounds

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