Stuffed Mushrooms

Ingredients

• Cut the stems off close to the gills.
• Saute all the parts together in butter.
• add a teaspoonful of flour.
• add a quarter of a cupful of stock.
• and a tablespoonful of minced chicken or livers.

Method

1. 1

   Cut the stems off close to the gills.

2. 2

   Peel the caps.

3. 3

   Cut the stems fine.

4. 4

   Saute all the parts together in butter.

5. 5

   Remove the caps when they are tender and before they lose shape.

6. 6

   After the caps are removed add six drops of onion juice and a teaspoonful of flour.

7. 7

   Let the flour cook a few minutes and then add a quarter of a cupful of stock and a tablespoonful of minced chicken or livers, pepper, and salt, and stir until the mixture is thickened.

As published

This recipe was extracted from Luncheons (1902) by Mary Ronald, page 30. The excerpt below is the record exactly as published.

STUFFED MUSHROOMS Cut the stems off close to the gills. Peel the caps. Cut the stems fine. Saute all the parts together in butter. Remove the caps when they are tender and before they lose shape. After the caps are removed add six drops of onion juice and a teaspoonful of flour. Let the flour cook a few min- utes and then add a quarter of a cupful of stock and a table- spoonful of minced chicken or livers

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