Creamed or Stewed Mushrooms

Ingredients

• 1 pound mushrooms
• Few grains pepper
• 5 tablespoons butter
• 2 tablespoons flour
• 1 teaspoon salt
• 1 cup thin cream
• hot water or stock

Method

1. 1

   Brush mushrooms and slice thin.

2. 2

   Melt butter, add mushrooms, and cook for 3 minutes.

3. 3

   Sprinkle with salt and pepper, dredge with flour, and add cream.

4. 4

   Cook for 5 minutes, stirring constantly.

5. 5

   Add 1 tablespoon sherry or a few gratings of nutmeg if desired.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 195. The excerpt below is the record exactly as published.

CREAMED OR STEWED MUSHROOMS 1 pound mushrooms Few grains pepper 5 tablespoons butter 2 tablespoons flour 1 teaspoon salt 1 cup thin cream, hot water or stock

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