Mushrooms with Cream

Ingredients

• lb. of fresh mushrooms
• \ pint of seasoned water
• i oz. of butter
• i oz. of flour
• £ gill of cream
• salt
• pepper

Method

1. 1

   Wash and peel the mushrooms, cook gently in seasoned water for about 20 minutes; pour off the liquid for the sauce.

2. 2

   Melt butter in a stew-pan, stir in flour, cook while stirring for a few minutes, then add the liquid and cream.

3. 3

   Season to taste, boil up, add mushrooms, let simmer for 10 minutes.

4. 4

   Dish up neatly, garnish with buttered toast cut into triangular shapes, and serve.

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 57. The excerpt below is the record exactly as published.

Mushrooms with Cream. Wash and peel lb. of fresh cup mushrooms, and cook them gently in \ pint of seasoned water, with salt and pepper, for about 20 minutes ; then pour off the liquid, which will be required for the sauce. 1 1 8 HOW TO COOK VEGETABLES. Melt i oz. of butter in a stew-pan, stir in i oz. of flour, cook whilst stirring for a few minutes, but do not let it get brown ; then by degrees add the liquid from the mushrooms and £ gill of cream

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