Scalloped Mushrooms

Ingredients

• 1 lb. of fresh, dry mushrooms
• 1 shallot
• 2 oz. cooked ham
• 2J oz. of butter
• 2 tablespoonsful cream
• £ gill tomato sauce
• 2 tablespoonsful sherry
• breadcrumbs
• parsley

Method

1. 1

   Wipe and prepare mushrooms, mince finely.

2. 2

   Fry shallot in butter, add ham, sauce, wine, cream, and breadcrumbs.

3. 3

   Fill buttered shells, top with breadcrumbs and parsley, and bake until browned.

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 58. The excerpt below is the record exactly as published.

d 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 and salt, and when the mushrooms are tender stir in 1 oz. of flour mixed to a smooth paste with a gill of cream. Bring the mixture to the boil for a minute or two, and use it just before it is cold. MUSHROOMS. 1 2 I Scalloped Mushrooms. i lb. of fresh, dry mushrooms, i shallot, 2 oz. cooked ham, 2J oz. butter, 2 tablespoonsful cream, £ gill tomato sauce, 2 tablespoonsful sherry, bread- crumbs, and parsley. Wipe the mushrooms with a damp cloth, remove the stems and peel them, then mince the mushrooms rather finely ; peel and chop the shallot, melt half the butter, fry in it the shallot, add the ham, previously chopped ; now add the sauce, the wine, the cream, and a couple of tablespoonfuls of breadcrumbs, and season to taste. When thoroughly hot, fill several well-buttered shells, cover with breadcrumbs, and sprinkle with parsley. Divide the remainder of the butter into little bits and place on top of the filled shells. Bake in a very hot oven for a few minutes so as to brown the surface. Dish up, garnish with parsley, and serve. Stewed Mushrooms. \ lb. fresh mushrooms, r oz. butter, r teaspoonful chopped parsley, £ gill of tomato or brown sauce, seasoning. Wipe and peel the mushrooms, remove the stalks, and fry them with the butter over a quick fire for a few minutes. Season with pepper and salt, add the sauce, and simmer gently for another 15 minutes. Dish up, sprinkle over with the parsley, and serve hot. Stuffed Mushrooms. Peel a dozen large fresh button or small cup mush- rooms, and remove the stalks. Prepare a stuffing, consisting of 10 preserved mushrooms, chopped fine, fried in 2 oz. of butter

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