Fried Mushrooms with Tomato Sauce

Ingredients

• two pounds of fresh mushrooms
• one-quarter of a pint of heated olive oil
• two tablespoons of chopped shallots
• two bruised cloves of garlic
• two ladlefuls of tomato sauce
• a little melted beef extract
• salt
• white pepper
• a dash of cayenne
• a little lemon juice
• chopped parsley

Method

1. 1

   Prepare mushrooms by peeling and washing.

2. 2

   Slice and chop.

3. 3

   Fry in olive oil until light brown, add shallots, garlic, and chopped stalks.

4. 4

   Drain excess oil, add tomato sauce and beef extract, season, and boil.

5. 5

   Add lemon juice and parsley before serving.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 137. The excerpt below is the record exactly as published.

chopped parsley, one-half teaspoon- fui of finely chopped chives, and one elove of crushed garlic. Mix ali, and stir over the fire until thoroughly heated. Stuffed Mushrooms Select twelve mushrooms as large as possible. Cut off the heads, pare the edges, and wash them. Clean the stalks, wash with the parings, and chop very fine. Squeeze out the water. Put two ounces of butter in a saucepan with one tablespoonful of chopped shallot. Fry a little, then stir in the chopped mush* rooms, and fry until almost dry. Sprinkle with one-half ounce of flour. Then mix well and moisten with a little broth, and season to taste With salt, pepper, and grated nutmeg, also a little chopped parsley. Stir and boil until quite thick. When this mixture is partially cool, fili the mushroom heads. Place VEGETABLE8 AND FAEINACE0U8 FOODS 247 them in a baking-dish, sprinkle each with bread crumbs and a small piece of butter. Bake in moderate oven about fifteen minutes. Place on a dish, pour Espagnole sauce round them, and gamish with quarters of lemon. Fried Mushrooms with Tornato Bauce Take two pounds of fresh mushrooms, peel, and wash them in water and a little vinegar to keep them as white as possible. Drain, then slice the heads in two or three pieces, and chop up the stalks. Have one-quarter of a pint of heated olive oil, add the heads and fry until a light brown, then add two table- spoons of chopped shallots, two bruised cloves of garlic, and the chopped stalks. Drain most of the oil off, add two ladlefuls of tomato sauce and a little melted beef extract. Season with salt, white pepper, and a dash of cayenne. Boil two minutes, shaking the saucepan ali the time. Add a little lemon juice

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