Savoury Mushrooms

Ingredients

• a dozen cup mushrooms
• 2 tablespoonsful of olive oil
• season with salt
• season with pepper
• a little lemon juice
• on pieces of toasted bread

Method

1. 1

   Peel, wash, and drain mushrooms.

2. 2

   Season with olive oil, salt, pepper, and lemon juice, and let stand for an hour.

3. 3

   Broil or grill in butter, then serve on toasted bread with a sauce of oiled butter, chopped parsley, and chives.

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.

Savoury Mushrooms. Select a dozen even-sized cup mushrooms, peel, wash, and drain them ; put them in a basin on the side of the stove, season with 2 tablespoonsful of olive oil, salt, pepper, and a little lemon juice. After they have been standing for an hour, broil them in a saute-pan with a little butter, or grill them over the fire. When done, dish up on pieces of toasted bread. Prepare a sauce consisting of oiled butter, chopped parsley, and chives, pour over the mushrooms, dish up, and garnish to taste. Mushroom Bouchees. Peel and wash small button mushrooms, cut them into slices, drain, and fry them lightly in butter. Season to taste, and moisten with Madeira sauce. Simmer for a few minutes, and fill into bouchee cases, or, if preferred, some light puff paste shells. Place a glazed button mushroom on top of each patty to form the lid. Dish up, and serve hot. Mushrooms with Eggs. Allow 1 large mushroom to each egg. Trim the mushrooms and cut them small ; place them in a small stew-pan with i oz. of butter to each mushroom and a seasoning of pepper and salt, and allow them to gently stew for 20 minutes. Break the eggs into a basin and whip them ; add a tablespoonful of milk to each egg, and pour the mixture over the mush- rooms in the stew-pan. Stir them gently with a wooden spoon until the mixture is lightly set, and serve it heaped on slices of hot buttered toast. i2o HOW TO COOK VEGETABLES. Mushroom Omelet. Prepare the mushrooms and eggs exactly as in the preceding recipe, but do not mix them. Melt \ oz. of butter in a small frying-pan or omelet-pan, and when it is quite hot pour in the beaten egg and milk. It is well for a novice in omelet-making not to exceed 4 eggs, because of the difficulty of shaping a large omelet. Stir the mixture at first, and when it begins to set pour the stewed mushrooms over one- half of the upper side of the omelet. Raise the other half from the pan and fold it over, jam-turnover fashion, and if it is not nicely coloured, brown it with a salamander and serve it as quickly and as hot as possible. Mushrooms au Gratin. Trim 12 large mushrooms by peeling them and removing the stalks. Spread each one with a mixture made from 4 chopped mushrooms, 1 oz. of minced ham, 4 chopped shallots, a teaspoonful of chopped parsley, and a pinch of sweet herbs with pepper and salt to taste. Before putting the mixture on the mushrooms set it in a moderate heat in a small stew- pan for about five minutes, and then stir in 1 oz. of butter and the beaten yolks of two eggs. Sprinkle breadcrumbs over the heaped-up mixture on the mushrooms, and bake them in a covered tin for a quarter of an hour, and serve with brown sauce round them. Mushroom Rolls. Scoop out the crumb from small dinner rolls, cut in half, and fill the cavities with mushroom mixture as follows : Clean $ lb. of button mushrooms, cut them small, and stew them in a small stew-pan with 1 oz. of butter. Season with pepper

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