Mushrooms au Gratin (another way)

Ingredients

• about a dozen as large mushrooms as possible
• an onion
• an ounce of butter
• six ounces of bread-crumbs
• a pinch of salt
• a pinch of pepper
• a pinch of nutmeg
• four tablespoonfuls of tomato sauce

Method

1. 1

   Wash and cut off the stalks of the mushrooms.

2. 2

   Chop the onion and simmer with butter until slightly colored.

3. 3

   Add the chopped stalks, soaked and pressed bread-crumbs, salt, pepper, nutmeg, and tomato sauce.

4. 4

   Mix well and boil for ten minutes.

5. 5

   Fill the mushrooms with the mixture, sprinkle with bread-crumbs, add melted butter, and bake until light brown.

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 64. The excerpt below is the record exactly as published.

a pinch of pepper, nutmeg, an ounce of butter, and the juice of a lemon, add some mushrooms, which you have peeled and washed, and a tablespoonful of chopped parsley. Boil for a few moments, and serve very hot. 405. Mushrooms au Gratin. Reduce on the fire ten minutes a cup of Allemande sauce (Art. 81), pour it over some mushrooms, in a deep dish, sprinkle with bread-crumbs, and pour a little melted butter on top, send to the oven, and, when colored a light brown, serve. 406. Mushrooms au Gratin (another way). Wash and cut off the stalks of about a dozen as large mushrooms as possible. Peel and chop fine an onion, which put in a saucepan on the fire, with an ounce of butter. Simmer very gently, and, when the onion is colored slightly, add the stalks of your mushrooms, which you have chopped fine, six ounces of bread-crumbs, which you have soaked in consomme (Art. 1) and then pressed until nearly dry, a pinch of salt, pepper, and nutmeg, and four tablespoonfuls of tomato sauce

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