Mushrooms and Rice - Italian

Ingredients

• Peel and cut up a quarter of a pound of fresh mushrooms
• saute in two tablespoons of butter
• stir in a heaping tablespoon of flour
• add a cup of well-seasoned stock
• add half a cup of well-washed rice
• fry a tablespoon of chopped onion
• the juice of half a lemon

Method

1. 1

   Saute mushrooms in butter, add flour, then stock and simmer.

2. 2

   Fry onion and rice, cover with boiling water, cook, then add mushrooms, salt, paprika, and lemon juice.

3. 3

   Simmer until tender.

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 32. The excerpt below is the record exactly as published.

MUSHROOMS AND RICE— ITALIAN Peel and cut up a quarter of a pound of fresh mushrooms — broken ones will do — saute for a few moments in two tablespoons of butter; then stir in a heaping tablespoon of flour and, when it has colored slightly, add slowly a cup of well-seasoned stock and simmer for ten minutes. In another pan fry a tablespoon of chopped onion in a generous spoonful of olive oil for three minutes ; then add half a cup of well-washed rice and fry until dry and yellowish. Covet with boiling water and cook rapidly for ten minutes ; then add the mushrooms, salt, paprika and the juice of half a lemon

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