Stuffed Mushrooms

Ingredients

• twelve mushrooms
• two ounces of butter
• one tablespoonful of chopped onion
• one-half ounce of flour
• a little broth
• a little sherry
• salt
• pepper
• grated nutmeg
• chopped parsley

Method

1. 1

   Select large mushrooms, remove heads, and wash.

2. 2

   Chop stalks finely and fry with butter and onion until almost dry.

3. 3

   Sprinkle with flour, moisten with broth and sherry, and season.

4. 4

   Fill mushroom heads, sprinkle with bread crumbs and butter, and bake for 15 minutes.

5. 5

   Serve with Espagnole sauce and lemon quarters.

As published

This recipe was extracted from Kirmess cook book (1907), page 46. The excerpt below is the record exactly as published.

STUFFED MUSHROOMS. Mrs. Egbert's Cook. Select twleve mushrooms as large as possible. Gut off the heads, pare the edges, and wash them. Clean the stalks, wash with the parings, and chop very fine. Squeeze out the water. Put two ounces of butter in a saucepan with one tablespoonful of chopped onion. Pry a little, then stir in the chopped mudirooms, and fry until almost dry. Sprinkle with one-half ounce of flour. Then mix well and moisten with a little broth and sherry, and season to taste with salt, pepper, and grated nutmeg, also a little chopped parsley

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