Stuffed Mushrooms

Ingredients

• twelve mushrooms as large as possible
• two ounces of butter
• one tablespoonful of chopped shallot
• one-half ounce of flour
• moisten with a little broth
• salt
• pepper
• grated nutmeg
• chopped parsley

Method

1. 1

   Prepare mushrooms by removing heads and chopping stalks.

2. 2

   Fry shallots in butter, add chopped mushrooms, and cook until dry.

3. 3

   Stir in flour, broth, and seasonings.

4. 4

   Fill mushroom heads, sprinkle with breadcrumbs, and bake for 15 minutes.

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.

Stuffed Mushrooms Select twelve mushrooms as large as possible. Cut 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 shallot. Fry a little, then stir in the chopped mush* rooms, and fry until almost dry. Sprinkle with one-half ounce of flour. Then mix well and moisten with a little broth, 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.