Mushrooms au Gratin

Ingredients

• eight or ten fine cup-mushrooms
• about three ounces of bacon
• a piece of shallot about as big as the top of the thumb
• sufficient parsley when chopped fine to fill a tea-spoon
• sufficient thyme to cover a shilling
• a little cayenne pepper
• two yolks of eggs

Method

1. 1

   Cut off all the stalks of the mushrooms and peel them.

2. 2

   Scoop out the inside and chop it with the stalks.

3. 3

   Chop shallot, parsley, and thyme finely.

4. 4

   Scrape bacon and chop the lean part.

5. 5

   Fry all ingredients together.

6. 6

   Fill the mushroom cups with the mixture, top with breadcrumbs, and cook gently in a covered pan until tender.

7. 7

   Optionally, add egg yolks for richness after cooking.

Nutrition per serving

As published

This recipe was extracted from Common-sense papers on cookery (1880) by A. G. Payne, page 58. The excerpt below is the record exactly as published.

ight or ten fine cup- mushrooms — and by cup I mean the top of the mush- room round, and capable of being made hollow. First cut off all the stalks, and peel them, and also peel very carefully the cup-like part of the mushroom, so as not to hurt the rim. Next scoop out the inside of these cups, and chop it up with the stalks of the mushrooms. Take a piece of shallot about as big as the top of the thumb down to the first joint, and sufficient parsley when chopped fine to fill a tea-spoon, and sufficient thyme to cover a shilling. Chop all these up together very fine, adding a little cayenne pepper. Next take some raw bacon and scrape it. It will be found that the fat will scrape easily, but not the lean. This latter must occasionally be cut in strips. Continue scraping the bacon till you have got about three ounces altogether. Chop the lean as fine as possible, and put it with the fat into an enamelled saucepan. Add the chopped mushroom, thyme, parsley, shallot, &c., and fry it all over the fire for a time. If the mass is too dry, it shows there is not enough bacon-fat ; if it is too moist, add some bread-crumbs. Next fill the cups of the mushrooms with this preparation, and shake some fine golden- coloured bread-raspings. Place these cups in a covered stew-pan with some butter or oil, and let them cook very gently till the cup part of the mushroom is J 1 46 Common-sense Cooker v. quite tender. They can be served either plain or with some rich brown gravy poured round them. It is rather a rich dish, and of course not one off which it would be possible to dine ; but it is exceedingly good and savoury, and not nearly so troublesome to make as would be imagined from reading this recipe. Should these mushrooms au gratin be required as an entree, where great excellence is desirable, an im- provement will be found by adding two yolks of eggs

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