Stewed 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 (14)
for stewing button mushrooms
for stewing flap mushrooms
for broiling and stewing large mushrooms
for garnish
Instructions (9)
  1. Melt a good pat of butter in a pan with a little salt and freshly ground black pepper.
  2. Lay in some thoroughly cleansed button mushrooms (halving or quartering these if necessary).
  3. Toss them over the fire till cooked, which they should be in about ten minutes.
  4. A very nice dish of this kind may be made with the large flap mushrooms in precisely the same way, only let them stew gently for eight to ten minutes instead of tossing them, and serve in the dish they were cooked in, with a dash of lemon juice.
  5. Or, peel some large mushrooms, remove most of the inside with a silver spoon, and broil them.
  6. When the outside is brown, put them in a stewpan with sufficient second stock to cover them, with a spoonful of sherry and a squeeze of lemon juice.
  7. Add to this a little roux, or a teaspoonful of flour dissolved with 1/2oz. of butter.
  8. Let it cook for a minute or two after it just boils up.
  9. Turn on to a hot dish, and serve garnished with fried croutons, or fleurons of cheese pastry.
Original Text · last edited 4 days ago
— stewed.—Melt a good pat of butter in a pan with a little salt and freshly ground black pepper, lay in some thoroughly cleansed button mushrooms (halving or quartering these if necessary), and toss them over the fire till cooked, which they should be in about ten minutes. A very nice dish of this kind may be made with the large flap mushrooms in precisely the same way, only let them stew gently for eight to ten minutes instead of tossing them, and serve in the dish they were cooked in, with a dash of lemon juice. Or, peel some large mushrooms, remove most of the inside with a silver spoon, and broil them. When the outside is brown, put them in a stewpan with sufficient second stock to cover them, with a spoonful of sherry and a squeeze of lemon juice, add to this a little roux, or a teaspoonful of flour dissolved with ½oz. of butter, and let it cook for a minute or two after it just boils up, then turn on to a hot dish, and serve garnished with fried croutons, or fleurons of cheese pastry.
Notes
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