Braised Mushrooms

Ingredients

• Choose the mushrooms as much of a size as possible
• fry them in a little oil or butter
• just enough strong brown stock or gravy
• a small piece of glaze or Lemco

Method

1. 1

   Trim and dry mushrooms, fry until brown, then drain.

2. 2

   Cook in stock or gravy until done, reduce the cooking liquor, add glaze, and pour over mushrooms before serving.

As published

This recipe was extracted from The "Queen" cookery books: Vegetables (1902) by S. Beaty-Pownall, page 39. The excerpt below is the record exactly as published.

Choose the mushrooms as much of a size as possible ; trim and dry them very carefully, then fry them in a little oil or butter till partly cooked, and of a nice brown colour. Now drain them and put them in a pan with just enough strong brown stock or gravy to keep them from burning, and let them cook till done, then lift them out, and reduce the liquor in which they are cooked by a sharp boiling, adding to it a small piece of glaze or Lemco

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