Mushrooms

Ingredients

• One and one-half dozen of large, fresh mushrooms
• four table-spoonfuls of breadcrumbs
• one eschalot
• one half tea-spoonful of pepper
• one half tea-spoonful of salt
• two ounces of butter

Method

1. 1

   Skin and remove stalks from 8 mushrooms.

2. 2

   Chop eschalot and remaining mushrooms finely.

3. 3

   Melt butter in a frying pan, brown eschalot and mushrooms, season with salt and pepper, and stuff into the skinned mushrooms.

4. 4

   Sprinkle with breadcrumbs and bake until tender.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 151. The excerpt below is the record exactly as published.

MUSHROOMS— POTATO SAUCE. 233 Throw in the salt, sugar, and vinegar, and draw the sauce- pan aside from the fire. Take the shells from the eggs and cut them into halves, put them into the sauce-pan with the prepared curry, and allow all to remain over the fire until the eggs are heated through, taking care, however, that the mixture does not boil, as this will cause the eggs to break up and so injure the appearance of the dish. When done pour all carefully into a hot deep dish, and serve with boiled rice. Mushrooms. — One and one-half dozen of large, fresh mushrooms, four table-spoonfuls of breadcrumbs, one eschalot, one half tea-spoonful of pepper, one half tea-spoonful of salt, two ounces of butter

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