Mushroom-Toast, or Croute aux Champignons

Ingredients

• a quart or more of small just-opened mushrooms
• from two to three ounces of fresh butter
• a quarter of a teaspoonful of pounded mace
• half a pint of gravy or of good beef-broth
• a small dessertspoonful of flour
• a squeeze of lemon-juice
• a crust, cut about an inch and a quarter thick, from the under part of a moderate-sized loaf

Method

1. 1

   Cut stems from mushrooms, peel, and remove gills.

2. 2

   Melt butter, add mushrooms, mace, and cayenne, and stew for 10-15 minutes.

3. 3

   Add flour and brown lightly.

4. 4

   Gradually pour in gravy, stew for 2 minutes, season with salt and lemon juice, and serve on fried or grilled bread.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 301. The excerpt below is the record exactly as published.

MUSHROOM-TOAST, OR CROUTE AUX CHAMPIGNONS. ( Excellent .) Cut the stems closely from a quart or more, of small just-opened mushrooms ; peel them, and take out the gills. Dissolve from two to three ounces of fresh butter in a well-tinned saucepan or stewpan, put in the mushrooms, strew over them a quarter of a teaspoonful of pounded mace mixed with a little cayenne, and let them stew over a gentle fire from ten to fifteen minutes ; toss or stir them often during the time ; then add a small dessertspoonful of flour, and shake the pan round until it is lightly browned. Next pour in, by slow degrees, half a pint of gravy or of good beef- broth 5 and when the mushrooms have stewed softly in this for a CHAP. XVII.] VEGETABLES. 831 couple of minutes, throw in a little salt, and a squeeze of lemon-juice, and pour them on to a crust, cut about an inch and a quarter thick, from the under part of a moderate-sized loaf

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