Stewed Mushrooms, Spanish Sauce

Ingredients

• half a pint of Spanish sauce
• a sherry-glass of sherry
• your mushrooms

Method

1. 1

   Put the Spanish sauce in a saucepan with the sherry, add the mushrooms, stew for about five minutes, and serve.

Nutrition per serving

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 64. The excerpt below is the record exactly as published.

Stewed Mushrooms, Spanish Sauce. Put half a pint of Spanish sauce (Art. 80) in a sauce- pan, with a sherry-glass of sherry, add your mush- rooms, stew about five minutes, and serve. 404. Stewed Mushrooms a la Princesse. Put into a saucepan a gill of sauce Allemande (Art. 81), a glass of cream, a pinch of pepper, nutmeg, an ounce of butter, and the juice of a lemon, add some mushrooms, which you have peeled and washed, and a tablespoonful of chopped parsley. Boil for a few moments, and serve very hot. 405. Mushrooms au Gratin. Reduce on the fire ten minutes a cup of Allemande sauce (Art. 81), pour it over some mushrooms, in a deep dish, sprinkle with bread-crumbs, and pour a little melted butter on top, send to the oven, and, when colored a light brown, serve. 406. Mushrooms au Gratin (another way). Wash and cut off the stalks of about a dozen as large mushrooms as possible. Peel and chop fine an onion, which put in a saucepan on the fire, with an ounce of butter. Simmer very gently, and, when the onion is colored slightly, add the stalks of your mushrooms

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