Creamed Mushrooms
From How to cook vegetables, 1911
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 56. The excerpt below is the record exactly as published.
Creamed Mushrooms. Peel and wash a pound of white fresh mushrooms, cut off the stalks, drain and dry them. Heat up 2 oz. of butter in a saute- or stew-pan, put in the mushrooms, season with salt and pepper, and cook over a moderate fire for about 10 minutes. Then add \ pint of cream, let mushrooms and cream cook together for about 5 minutes and thicken with 1 oz. of butter kneaded with i oz. of flour.
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