Mushrooms, stuffed

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 (16)

for stuffing

some good fresh mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
the peel, trimmings, etc. ↝ Mushrooms, raw [Other vegetables and combinations]
two or three whole mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
a small onion ↝ Onions, raw [Vegetables and Vegetable Products]
a spray each of parsley and green tarragon ↝ Parsley, raw [Not included in a food category]
a spray each of parsley and green tarragon
a little butter or bacon fat ↝ Butter, stick, unsalted [Dairy and Egg Products]
a tablespoonful of fresh white breadcrumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
a good dust of freshly ground black and coralline pepper ↝ Spices, pepper, black [Spices and Herbs]
a good dust of freshly ground black and coralline pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]
salt ↝ Salt, table, iodized [Spices and Herbs]
a very little cream or new milk ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

for toast

some rounds of hot buttered toast
a little minced parsley ↝ Parsley, raw [Not included in a food category]
chives ↝ Chives, raw [Vegetables and Vegetable Products]
coralline pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]

Instructions (4)

Peel and trim some good fresh mushrooms; mince the peel, trimmings, etc., and two or three whole mushrooms, a small onion, and a spray each of parsley and green tarragon.
Stir this mixture over the fire for two or three minutes in a little butter or bacon fat, adding to it (for five or six good mushrooms) a tablespoonful of fresh white breadcrumbs, a good dust of freshly ground black and coralline pepper, salt, and a very little cream or new milk.
Put the trimmed, whole mushrooms heads down in a baking tin, divide the mince between them, piling it up well in the cups, and bake for eight or ten minutes.
Stamp out some rounds of hot buttered toast to match the mushrooms, strew these quickly with a little minced parsley, chives, and coralline pepper, set them on a hot dish, place a mushroom, head down, on each, pour any gravy from the mushrooms over them and the toast, and serve very hot.

Original Text · last edited 4 days ago

Mushrooms, stuffed.—Peel and trim some good fresh mushrooms; mince the peel, trimmings, etc., and two or three whole mushrooms, a small onion, and a spray each of parsley and green tarragon. Stir this mixture over the fire for two or three minutes in a little butter or bacon fat, adding to it (for five or six good mushrooms) a tablespoonful of fresh white breadcrumbs, a good dust of freshly ground black and coralline pepper, salt, and a very little cream or new milk. Put the trimmed, whole mushrooms heads down in a baking tin, divide the mince between them, piling it up well in the cups, and bake for eight or ten minutes. Stamp out some rounds of hot buttered toast to match the mushrooms, strew these quickly with a little minced parsley, chives, and coralline pepper, set them on a hot dish, place a mushroom, head down, on each, pour any gravy from the mushrooms over them and the toast, and serve very hot.

Notes

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