Baked Stuffed Mushrooms

Ingredients

• Mushrooms of a medium size
• plenty of butter
• 1 table-spoonful of flour
• salt
• pepper
• a moderate quantity of finely-chopped parsley
• plenty of finely-grated breadcrumb

Method

1. 1

   Select medium-sized Mushrooms, cut out the stalks, wash and chop them finely.

2. 2

   Mince two shallots, fry them in butter, stir in flour and the minced stalks, add parsley, season, and moisten with stock.

3. 3

   Fill the Mushrooms with this mixture, butter a baking dish, lay the Mushrooms side by side, strew breadcrumbs over, and bake in a brisk oven for a quarter of an hour.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 571. The excerpt below is the record exactly as published.

Baked Stuffed Mushrooms. — (1) Select Mushrooms of a medium size, and cutout all the stalks; wash the stalks, and chop them finely ; mince two shallots, put them in a flat stewpan with plenty of butter, and fry ; then stir in 1 table-spoonful of flour and the minced stalks. Add a moderate quantity of finely-chopped parsley, season to taste with salt and pepper, and stir over the fire for a few minutes, moistening with a small quantity of stock. Fill the hollow part of each Mushroom with the above mixture ; butter a baking-disli, lay the Mushrooms side by side in it, the open part upwards, strew plenty of finely-grated breadcrumb

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