Mushrooms with Wine

Ingredients

• one-half pound mushrooms
• three tablespoons butter
• one-third cup boiling water
• one-half teaspoon salt
• one-eighth teaspoon paprika
• a slight grating nutmeg
• one-third cup claret or hot sauterne

Method

1. 1

   Prepare mushrooms, add butter and boiling water, cover, and cook slowly for twelve minutes.

2. 2

   Add salt, paprika, nutmeg, and wine.

3. 3

   Serve on zephyrettes.

As published

This recipe was extracted from Chafing dish possibilities (1898) by Fannie Merritt Farmer, page 24. The excerpt below is the record exactly as published.

ne- third cup boiling water and cook four minutes. Sprinkle with one-teaspoon finely chopped par- sley and serve on toast. Fried Puff Balls Clean mushrooms ; remove outer skin and cut in one-half inch slices. Sprinkle with salt and pepper, dip in flour, egg, and crumbs, and fry in olive oil or clarified butter until tender and thoroughly browned. Mushrooms k la Sabine Prepare one-half pound mushrooms ; sprinkle with salt and pepper, dredge with flour, and cook with two tablespoons butter, three minutes. Make one and one-fourth cups brown sauce, using two and one-half tablespoons butter, three table- spoons flour, and one and one-fourth cups brown stock. Add sauce to mushrooms ; cook eight minutes, and sprinkle with three tablespoons grated cheese. Arrange on circular pieces of toast. Mushrooms k Tltalienne Cook three tablespoons butter with one-half shallot, finely chopped, five minutes ; add one- 125 Chafing Dish Possibilities half pound mushrooms, and cook five minutes. Then add one and one-half cups canned toma- toes, drained from their liquor, and two table- spoons rolled and sifted cracker crumbs. Season with salt and pepper, and just before serving add one-third cup grated cheese and one and one-half tablespoons sherry wine. Serve on toast. Mushrooms with Oysters Clean twelve large, selected mushrooms ; re- move stems and discard ; peel caps and saute in butter. Clean one and one-half cups oysters, and cook until plump ; drain, and reserve liquor. Melt two tablespoons butter, add two table- spoons flour, and pour on gradually the oyster liquor, with enough water to make one cup liquid. Add oysters, and season with one-fourth teaspoon salt and one-eighth teaspoon each celery salt and paprika. As soon as oysters are reheated pour over mushrooms. Mushrooms and Bacon Cut five thin slices of bacon into strips ; put into a hot blazer, and cook until bacon is well browned, then remove bacon. Remove, and peel caps from eight selected mushrooms ; saute in bacon fat, and serve on circular pieces of 126 Vegetables toast. Season with salt, paprika, and a few drops onion juice; sprinkle with finely chopped parsley. Mushrooms with Wine Prepare one-half pound mushrooms; add three tablespoons butter and one-third cup boil- ing water ; cover and cook slowly twelve min- utes. Add one-half teaspoon salt, one-eighth teaspoon paprika, a slight grating nutmeg, and one-third cup claret or hot sauterne

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