Stewed Mushrooms

Ingredients

• one pound of large and dry mushrooms
• one tablespoonful of olive oil
• a scant tablespoonful of salt
• a teaspoonful of white pepper
• three tablespoonfuls of olive oil
• one-half teaspoonful of finely chopped parsley
• one-half teaspoonful of finely chopped chives
• one clove of crushed garlic

Method

1. 1

   Peel, wash, and cut mushrooms into small squares.

2. 2

   Soak in olive oil, salt, and pepper for three hours.

3. 3

   Stew in their own liquor until tender.

4. 4

   Prepare sauce with olive oil, parsley, chives, and garlic, heat, and pour over mushrooms.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 137. The excerpt below is the record exactly as published.

tewed Mushrcoms Take one pound of large and dry mushrooms. Peel and wash them, drain thoroughly, and cut them in amali squares. Put them in an earthen bowl and pour over them one table- spoonful of olive oil, a scant tablespoonf ul of salt, and a tea- spoonful of white pepper. Let them soak for three hours. Remove them, and let them stew in their own liquor for five or 8ix minutes. When tender, place them on dish and pour the foUowing sauce over them : Take three tablespoonfuls of olive oil, one teaspoonf ul of finely chopped parsley, one-half teaspoon- fui of finely chopped chives, and one elove of crushed garlic

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