Simple Stew of Mushrooms

Ingredients

• Clean a pint of mushrooms
• a table-spoonful of butter
• a little salt
• a little pepper

Method

1. 1

   Clean the mushrooms, cut them in rather small pieces, and put them in a stew-pan with butter, salt, and pepper; let them simmer for ten minutes, and serve.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 122. The excerpt below is the record exactly as published.

SIMPLE STEV/ OF MUSHROOMS. Clean a pint of mushrooms, cut them in rather small pieces, and put them in a stew-pan with a table-spoon- ful of butter and a little salt and pepper ; let them sim- mer ten minutes, and serve. Wild mushrooms are de- licious cooked in this way. BAKED MUSHROOMS. Choose the large mushrooms, but if the round " but- ton " mushrooms are obtainable, they are much to be pre- ferred. Peel them, cut off the stalks close to the top, and do not wash them unless they are soiled. Place them upside down on a pie-dish, sprinkle with salt and jDepper, and put a tiny bit of butter in each upturned cup. Bake fifteen minutes in a quick oven, basting twice VEGETABLES. 279 with a little melted butter ; and serve hot, pouring over them whatever juice may be on the dish. ROASTED MUSHROOMS. Place the mushrooms in the tin, as directed in the pre- ceding recipe, using only those that have not at all lost their plumpness and erectness and are truly little cups. Set the pan on the top of the stove, and cook for five min- utes in a moderate heat. The cups will be filled with their own liquor and the gravy from the seasoning. Serve while very hot. TO STEW CANNED MUSHROOMS. In preparing canned mushrooms do not boil them, as they are already cooked and the second cooking toughens them. To a can of mushrooms allow One egg (yolk only). One-half pint of milk. One table-spoonful of butter. One table-spoonful of flour. Salt and pepper to taste. Put the butter in the stew-pan, and when hot, add the flour, mix until smooth, and add the milk. Stir contin- ually until the liquid boils ; then add the mushrooms, salt and pepper, and stir until well heated. Take from the fire, add the beaten yolk, stir it well in, and serve. OKRA. The pods of okra are so sticky that especial care is needed to avoid breaking them while cleaning. They should be well washed before the stems are re- 280 THE PATTERN COOK-BOOK. moved ; then place them in boiling salted water sufficient to cover, and boil until tender. They should boil very slowly, as rapid boiling will break them in pieces. It re- quires an hour or more to cook this vegetable. When tender, throw the okra into a colander, and when drained, lay it in a dish. Heat together two table-spoonfuls of butter

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