Stuffed Mushrooms

Ingredients

• 6 or 8 fresh mushrooms
• 6 or 8 rounds of toast
• 1 chopped shallot
• 1 tea-sp. chopped parsley
• 1 table-sp. breadcrumbs
• 1 table-sp. chopped ham or tongue
• 1 oz. butter
• 1 table-sp. stock or gravy
• A little grated lemon rind
• Salt, pepper

Method

1. 1

   Peel the mushrooms and cut off the stalks.

2. 2

   Wash them quickly in salted water and dry them lightly.

3. 3

   Trim them all one size, keeping trimmings for stuffing.

4. 4

   Place mushrooms cup side up on a greased baking tin.

5. 5

   Chop onion, mushroom trimmings, and ham finely.

6. 6

   Melt butter, add chopped ingredients, and cook for a few minutes.

7. 7

   Add breadcrumbs, seasoning, and stock, and cook a few minutes longer.

8. 8

   Stuff each mushroom, cover with greased paper, and bake in a moderate oven for 10 to 15 minutes.

9. 9

   Serve on hot buttered toast, garnished with parsley.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 240. The excerpt below is the record exactly as published.

Stuffed Mushrooms (Champignons Farcis) 516. Ragout ,of Mushrooms (Ragoflt de Champignons) 6 or 8 fresh mushrooms. I Seasoning. Meat glaze. Butter. | | glass Madeira. Trim and wash the mushrooms, peel them and cut them in small thin slices, using also the best part of the stalks. Put the sliced mushroom into a small saucepan with a little butter, season with pepper and salt and saute for a few minutes over the fire. Then add the wine, and a piece of glaze the size of a small nut. Cook a few minutes longer and the ragout is ready. A little shred truffle may be added if liked. This is generally used as a garnish for entries and other made dishes. Nettles (Orties) A very wholesome vegetable can be made with nettles, and it is a pity they are not more used than they are. They are good for purifying the blood, and if nicely cooked are extremely pala- table. Only the young shoots of the nettles should be taken as the older ones are too strong in flavour. The hands should be protected with a strong pair of gloves when gathering them. The nettles will require very careful washing to free them from all earth and grit, and then they can be cooked in exactly the same way as spinach. 6 or 8 mushrooms. 6 or 8 rounds of toast. 1 chopped shallot. 1 tea-sp. chopped pars- ley. 1 table-sp. bread- crumbs. 1 table-sp. chopped ham or tongue. i oz. butter. 1 table-sp. stock or gravy. A little grated lemon rind. Salt, pepper. Peel the mushrooms and cut off the stalks. Wash them quickly in salted water and dry them lightly in a cloth. Trim them all one size, keeping these trimmings to add to the stuffing. Place the mushrooms, with the cup side uppermost, on a greased baking tin, and then make the stuffing. Chop the onion, mushroom trimmings, and ham all very finely. Melt the butter in a small pan, add to it the chopped ingredients, and cook for a few minutes. Then add the bread-crumbs, seasoning, and stock, and cook a few minutes longer. Put a little of this stuffing into each mushroom, cover Stuffed Mushrooms them over with greased paper, and bake in a moderate oven. Put a dish paper on to a hot dish, arrange small rounds of hot buttered toast on this, and then stand a stuffed mushroom on the top of each. Garnish with parsley and a little coralline pepper. Time to cook, 10 to 15 minutes. Onions (Gignons) The onion belongs to the lily tribe, the bulb being the part which is edible. The leek, shallot, chives, and garlic all belong to the same family. Onions The onion has wonderful medicinal properties; it contains a pungent volatile oil which is rich in sulphur, besides other valuable minerals. Not only is it a valuable adjunct in cookery for flavour- ing purposes, but cooked and served by itself it is one of the healthiest vegetables we have, being both purifying to the blood and soothing to the nerves. When the strong taste of onions is objected to, this can often be remedied by scalding them first in boiling water to which a small piece of washing soda has been added ; and people who find them indigestible as a rule can generally take them if they have been treated in this way. The larger onions imported from Spain and Portugal are much milder in flavour than our own and are more suitable for serving as a vegetable. VEGETABLES AND SALADS 153 517. Boiled Onions with White Sauce (Oignons a la Creme) 2 or 3 Spanish onions. J pt. white sauce. First cut the root and top oS the onions, remove all the brown skin, and if very large cut them in halves. Then blanch them by putting them into a saucepan of cold water, bringing it to the boil, and throwing the water away. Rinse the onions, and put them into a saucepan of freshly boiling water, salted in the proportion of one dessert- spoonful to one quart, allow them to cook until they feel quite tender when pierced with a fork or skewer. The time will depend on the size of the onions. Then drain off every drop of water. If time permits it is better to return the onions to the saucepan after draining, and to dry them slowly by the side of the fire for a few minutes. Unless they are well drained the liquid which runs from them will dilute the sauce and make a watery mess at the foot of the vegetable dish. Arrange the onions in a hot vegetable dish, make the sauce boding hot and pour it over them, coating them well. Note. — Other sauces may be used instead of the white sauce, the dish changing its name accord- ingly. Time to boil, H to 2 hours. Sufficient for 3 or 4 persons. 518. Stewed Onions (Oignons au Jus) 4 or 5 Bermuda onions. 3 gills brown stock, ltable-sp. tomato ketchup 1 oz. butter

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