vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Mushrooms au Beurre
From Modern cookery, in all its branches, 1884
Serves 2
Best served without additional liquid.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 300. The excerpt below is the record exactly as published.
MUSHROOMS AU BEURRE. {Delicious.') Cut the stems from some fine meadow mushroom-buttons, and clean them with a bit of new flannel, and some fine salt ; then either wipe them dry with a soft cloth, or rinse them in fresh water, drain them quickly, spread them in a clean cloth, fold it over them, and leave them for ten minutes, or more, to dry For every pint of them thus prepared, put an ounce and a half of fresh butter into a thick iron saucepan, shake it over the fire until it just begins to brown, throw in the mushrooms, continue to shake the saucepan over a clear fire that they may not stick to it nor burn, and when they have simmered three or four minutes, strew over them a little salt, some cayenne, and pounded mace
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