Braised Mushrooms

The "Queen" Cookery Books. No.10. Veg... · S. Beaty-Pownall · 1902
Source
The "Queen" Cookery Books. No.10. Vegerable
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (4)
Instructions (13)
  1. Choose mushrooms as much of a size as possible.
  2. Trim and dry them very carefully.
  3. Fry them in a little oil or butter till partly cooked, and of a nice brown colour.
  4. Drain them and put them in a pan with just enough strong brown stock or gravy to keep them from burning.
  5. Let them cook till done.
  6. Lift them out.
  7. Reduce the liquor in which they are cooked by a sharp boiling.
  8. Add to it a small piece of glaze or Lemco.
  9. When this is all well reduced, pour it all over the mushrooms, and serve.
  10. Mushrooms stewed or braised with any kind of meat should be taken out when rather more than three parts cooked.
  11. Brush them well with dissolved glaze.
  12. Set in the oven or in front of the fire for a minute, if liked very brown.
  13. Glaze them a second time, and dry them as before.
Original Text · last edited 4 days ago
— braised.—Choose the mushrooms as much of a size as possible; trim and dry them very carefully, then fry them in a little oil or butter till partly cooked, and of a nice brown colour. Now drain them and put them in a pan with just enough strong brown stock or gravy to keep them from burning, and let them cook till done, then lift them out, and reduce the liquor in which they are cooked by a sharp boiling, adding to it a small piece of glaze or Lemco, and when this is all well reduced pour it all over the mushrooms, and serve. This makes an excellent garnish for roast or stewed meat; mushrooms stewed or braised with any kind of meat should be taken out when rather more than three parts cooked, well brushed with dissolved glaze, and set in the oven or in front of the fire for a minute, if liked very brown; now glaze them a second time, and dry them as before.
Notes
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