Spanish Mushrooms

Ingredients

• 1 can of mushrooms
• 3 tablespoonfuls of butter
• 6 shallots
• 1 clove of garlic
• salt
• pepper
• a tablespoonful of white wine

Method

1. 1

   Drain mushrooms and heat butter.

2. 2

   Add shallots, garlic, parsley, and mushrooms.

3. 3

   Sauté for a few minutes; then add mushroom liquor and white wine, salt, and pepper.

4. 4

   Let simmer for five minutes and serve hot on slices of toast.

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 5. The excerpt below is the record exactly as published.

Spanish Mushrooms. Drain i can of mushrooms and heat 3 tablespoonfuls of butter. Add 6 shallots and I clove t£ garlic chopped fine, some Febmary pBiBley and thyme aad the mnshrooms. Let all Try a few minutes; then add the mushroom liquor and a tablespoonfuls of white wine, salt and pepper to taste. Let simmer live minutes and serve hot on slices of toast. 31, — Vienna Noodle Puddii^. Boil some fine noodles in salted wata' for ten minutes; let drain. Beat the yolks of 5 eggs with i cup of pulverized sugar and mix with the noodles. Add ^ cup of raisins, ^ cup of pounded almonds, a pinch of cinnamon and the whites of the eggs beaten to a froth. Put in a weil-buttered pudding-dish and bake until brown. Serve hot with lemon sauce. 32.— Dutch Sweet Potato Pu£F. Peel and boil 3 sweet potatoes in salted water until tender; then mash well with 3 beaten yolks of eggs, i cup of milk, 3 tablespoonfuls of butter, 2 tablespoonfuls of sngar, a pinch of nutmeg and lemon-juice. Beat the whites with a pinch of salt to a stiff froth; add to the potatoes and put in a Fthma3j well-bnt ered baking-dish and bake. Serve hot. 33. — Spaghetti (Italian). Boil % pound of spaghetti UDtil tender. Drain. Heat i tablespoonful of butter, stir in yi pound of grated cheese, salt and pepper. Then add 1 cup of milk ; let boil and pour over the spaghetti. Sprinkle with salt, pepper and grated cheese and let bake in the oven until done. Serve hot. 24. — Russian Beet Soup. Boil 5 medium-sized beets until tender; then chop and add to a highly seasoned chicken broth. Add the juice of i lemon, some cinnamon and nutmeg ; let boil fifteen minutes. Then add i glass of red wine, mixed with a tcaspoonful of brown sugar. Let boil a few minutes longer and serve with fried croutons. 25. — Boulettes. Chop and mince 1 pound of round steak, I onion and 2 sprigs of parsley. Add i tablespoonful of lemon-juice, 3 tablespoon- fuls of melted butter. Season highly with Fdffoaty salt, black pepper and a pinch of cayenne. Mix with I egg and form into bails ; roll in flour and fry in deep hot lard until brown. Serve hot with tomato-sauce. 3& — Baden Stewed L.entils. Boil 1 quart of leotib until tender; then heat 3 tablespoonfuls of butter. Add t chopped onion and stir in i tablespoonful of flour until brown; add some cold water mixed with vinegar. Let boil and pour the sauce over the lentils. Season with salt and pepper, and serve with small boiled sausages. Sprinkle the top with bread- crumbs fried in butter until brown. 37. — Dack aux Champignons. Clean and season a pair of wild ducks and cut into pieces at the joints. Heat 2 tablespoonfuls of butter in a saucepan ; add the ducks, i large onion chopped fine, a cloves of garlic

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