Mushrooms

Ingredients

• One and one-half dozens of large, fresh mushrooms
• four tablespoonfuls of bread crumbs
• one eschalot
• one-half teaspoonful of pepper
• one-half teaspoonful of salt
• two ounces of butter

Method

1. 1

   Take eight of the largest mushrooms, skin them and cut off the stalks.

2. 2

   Chop the eschalot as finely as possible, and chop also finely the remainder of the mushrooms.

3. 3

   Put the butter into a frying pan, and place this over the fire letting the butter melt and become hot.

4. 4

   Brown in this the eschalot and chopped mushrooms, sprinkle over them the pepper and salt, and stuff the centre of the eight skinned mushrooms with this mixture.

5. 5

   Sprinkle over each of these equal portions of the bread crumbs, place the mushrooms into a baking tin, and placing this in a brisk oven, let them bake therein until a skewer will easily penetrate to the centres of the mushrooms.

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 93. The excerpt below is the record exactly as published.

Mushrooms. — One and one-half dozens of large, fresh mushrooms, four tablespoonfuls of bread crumbs, one eschalot, one-half teaspoonful of pepper, one-half teaspoonful of salt, two ounces of butter

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