Mushroom Puree

Ingredients

• lib. of mushrooms
• l^oz. of fresh butter
• two tablespoonfuls of freshly made white breadcrumbs
• a teaspoonful of finely minced parsley
• season with salt
• and coralline pepper

Method

1. 1

   Cook minced mushrooms in butter, mix in breadcrumbs and seasonings, boil, and serve as a garnish.

As published

This recipe was extracted from The "Queen" cookery books: Vegetables (1902) by S. Beaty-Pownall, page 41. The excerpt below is the record exactly as published.

lib. of mushrooms, dry them carefully and mince them, then put them on in a pan with l^oz. of fresh butter, and let it all cook gently at the side of the stove for six to eight minutes j now mix in two tablespoonfuls of freshly made white breadcrumbs, season with salt and coralline pepper, stir in a tablespoonful of good brown sauce, let it just VEGETABLES. SI boil up, then mix in a teaspoonful of finely minced parsley, and serve. This is excellent as a garnish for cutlets. &c.. but a rather more delicate form of puree (delicious as the filling of an omelette, &c.) is made thus : Well wipe ^Ib. of good fresh mushrooms, peel them, and cut off the stalks, and gently tap the top of each mushroom to remove any dust or grit adhering to the gills ; put the stalks and trimmings into a pan with a little salt and freshly ground pepper and just enough water to float them all, bring this all to the boil, simmer for twelve to fifteen minutes, then strain through fine muslin. Now put the trimmed mushrooms into a pan with this ketchup, rather more than half a gill of new milk, with a pinch of salt and a. dust of pepper j bring it all well to the boil, then only let it simmer for fifteen minutes, and lift off the pan, let the mushrooms cool in their own liquor, then lift them out, draining them as you do so hack into the pan, dry them gently, and rub them through a sieve, using ^oz. of fresh butter to help them through Xow strain the mushroom liquor to half a pint of good sauce (brown or white, according to what you want it for), and stir it over the fire till the sauce thickens and coats the spoon ; now stir in the puree and keep the pan containing this in the bain-marie, or in a second larger pot three parts full of boiling water, till wanted for use. This makes delicious little vegetable entremets if served as darioles de champignons n la moelle. i.e., have ready some little batter or pastry cases, fill them with this purtT. and pbice on each a good cube of blanched marrow prepared as for cardes I'l la. moelle, sprinkle with G 82 VEGETABLES. minced parsley and coralline pepper

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