Mushrooms and Peas

Ingredients

• one and one-half pound of mush- rooms
• Melt four tablespoonfuls of butter
• add one-quarter cupful hot water
• two cupfuls of canned peas
• one-half teaspoon celery salt
• one-eighth teaspoonful of pepper
• Toast six slices of bread
• Sprinkle with paprika

Method

1. 1

   Clean, scrape and skin mushrooms.

2. 2

   Melt butter, add water and mushroom stems.

3. 3

   Cover and simmer.

4. 4

   Add caps, re-cover and simmer.

5. 5

   Cook onion until golden, add peas, season and heat.

6. 6

   Make pimento sauce, pile peas on toast, cover with sauce and mushrooms.

7. 7

   Sprinkle with paprika and serve.

As published

This recipe was extracted from Dainty recipes (1950) by N.C.). Circle Five St. Peter's Episcopal Church (Charlotte, page 5. The excerpt below is the record exactly as published.

MUSHROOMS AND PEAS Clean, scrape and skin one and one-half pound of mush- rooms, separating stems and caps. Cut the stems up fine and slice the caps in halves. Melt four tablespoonfuls of butter in a saucepan, add one-quarter cupful hot water and the mush- room stems. Cover and simmer until the stems are almost tender; then add mushroom caps, re-cover and simmer three minutes. Melt two tablespoonfuls of butter in sauce pan and one medium sized onion minced fine, cook until tender and golden brown. Then add two cupfuls of canned peas, one-half teaspoon celery salt, one-eighth teaspoonful of pepper, cover and heat. Meanwhile melt 2 tablespoonfuls of butter; add two tablespoonfuls of canned pimentoes, chopped fine, and two tablespoonfuls of flour. Stir well and add one and one- half cupful milk, a little at a time, while stirring, season with three-quarters teaspoonful of salt and one-eighth taspoonful pepper. Toast six slices of bread, pile the heated peas on toast, cover with pimento sauce and arrange the sauted mush- rooms on top. Sprinkle with paprika

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