Mushroom Brown Sauce

Ingredients

• a can of mushrooms
• a heaping tablespoonful of butter
• a heaping tablespoonful of flour
• season palatably with salt
• season palatably with pepper
• a wineglassful of sherry or Madeira

Method

1. 1

   In a saucepan, brown butter and flour, stir in mushroom liquor and water to desired consistency.

2. 2

   Add mushrooms, season, and stir in sherry or Madeira before serving.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 225. The excerpt below is the record exactly as published.

a heaping tablespoonful of butter to a pint of stems, together with a palatable seasoning of salt and pepper, and stew them gently until they are tender ; have ready delicate toast, and serve the mushrooms on it. 4l6 PRACTICAL AMERICAN COOKERY. Or, mince them, and scallop them with an equal quantity of bread-crumbs, and a palatable seasoning of salt and pepper, and brown them in a hot oven. TO DRY FRESH MUSHROOMS. After carefully cleansing the mushrooms by washing them in plenty of cold salted water, and trimming off the defec- tive portions, spread them on sheets of stout paper laid in dripping-pans ; set the pans in the sun, or in a cool oven, and gradually dry them until all the moisture is evaporated from them. After the mushrooms are dried, thoroughly pack them in a tin can with a tight cover, and keep them in a cool, dry place. MUSHROOM POWDER. Wash three or four quarts of fresh mushrooms, carefully trim away all defective parts, and put them into a saucepan without water-, together with two large onions peeled, a level teaspoonful each of whole cloves and peppercorns, two blades of mace, and two saltspoonfuls of pepper ; heat the mushrooms, and slowly simmer them until they absorb all the liquid they yield ; be very careful not to allow them to burn ; and when they are stewed nearly dry, spread them on pans, and put them in a moderate oven to dry ; when they are quite dry, beat or grind them to a powder. Put up the powder in tin cans or tightly corked bottles, so that all air is excluded, and keep them in a cool, dry place. A tea- spoonful of "mushroom powder flavors a pint of sauce ; the flavor of mushrooms resembles that of meat. CANNED MUSHROOMS, WITH CREAM SAUCE. After opening the can, carefully drain the liquor or essence from the mushrooms, saving it to add to the sauce ; put in a saucepan over the fire a tablespoonful each of butter and flour, and stir them until they are smoothly blended, then SALADS AND VEGETABLES. 417 gradually stir in the mushroom essence or liquor from the can, and then add sufficient cream to make a sauce of the consistency of gravy ; put the mushrooms into this sauce, season them palatably with salt and pepper, and when they are hot, serve them as a vegetable. Toast may be served under them if it is desirable to increase the size of the dish. MORELS. Morels are a variety of mushroom frequently found under the trees upon old lawns, and in rather open woods. The accompanying engraving shows the appearance of fresh Morel and Spore. morels ; when dried, they look very much like a piece ot brown sponge ; the color of fresh morels is pale buff, and of dried ones brown ; the height is from three to five inches ; as no poisonous fungus resembles them, they may be eaten 41 8 PRACTICAL AMERICAN COOKERY. with safety. After carefully washing the morels, and trim- ming off the roots, cook them according to any of the recipes given for cooking mushrooms. STUFFED MORELS. After cleansing the morels, cut them at the bottom far enough to admit a forcemeat of cold chopped meat and bread, highly seasoned, or of partly cooked sausage-meat; close them with a sliver of wood or a small metal skewer ; lay them on small slices of bread, and place them in a mod- erate oven to bake for about ten minutes, or until tender; serve them on the toast, very hot. laUSHROOM BROWN SAUCE. For a can. of mushrooms, put into a saucepan a heaping tablespoonful each of butter and flour; stir them together over the fire until they begin to brown, then gradually stir in the liquor from the can, adding water if any is needed to make the sauce of the proper consistency ; add the mush- rooms, season the sauce palatably with salt, pepper, and very little grated nutmeg ; when the mushrooms are hot, stir in a wineglassful of sherry or Madeira

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