Fresh Mushrooms Broiled

Ingredients

• plenty of fresh mushrooms
• a small piece of butter
• a little pepper
• a little salt

Method

1. 1

   Wash the mushrooms in cold salted water, trim off defective parts, cut off the roots, and separate the stems and caps.

2. 2

   Lay the caps on a baking sheet with gills up, add butter, pepper, and salt, and heat until the butter melts.

3. 3

   Serve on toast.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 224. The excerpt below is the record exactly as published.

FRESH MUSHROOMS BROILED. Wash the mushrooms in plenty of cold salted water, trim- ming off all defective or bruised portions ; cut off the roots, and if there are plenty of mushrooms, separate the stems and caps, saving the latter to stew or fry ; lay the caps on a dripping-pan or baking-sheet set on top of the stove, with the gills uppermost; put a small piece of butter, a little pspper and salt, in each cap, and let them stay over the fire until the butter melts ; then serve them on toast. FRESH MUSHROOMS BAKED. Carefully cleanse the mushrooms as directed in the recipe for broiled mushrooms ; cut as many slices of bread as there are mushroom caps, trimming off the crusts, and havmg each slice about two inches square ; lay them in a baking-pan ; spread each slice of bread with butter, put on each one a little pepper

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