Mushrooms. No. 6. Mrs. Green’s Mushrooms on Toast.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

Mushrooms

Use the large “flap” mushrooms.

For flavouring sauces

the stalks may be chopped, seasoned, cooked without water and bottled or drawn down to flavour sauces

For the mushrooms

a tiny bit of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a scrap, pin’s head size, of raw chopped shallot ↝ Shallots, raw [Vegetables and Vegetable Products]

To serve

squares of toast
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]

Instructions (8)

Take out the stalks of the large “flap” mushrooms and use for other purposes.
Remove the outside leathery part under the peel, but do not make a hole through the centre.
Have a sauté pan slightly buttered.
Put in the “flaps” bottom upwards.
In the place where the stalk was, put a tiny bit of butter, and if liked, a scrap, pin’s head size, of raw chopped shallot.
Cover close and cook them in the oven.
When taken out, dish on squares of toast.
Dust with pepper and salt, but not till then, as it draws out the juices.

Original Text

Mushrooms. No. 6. Mrs. Green’s Mushrooms on Toast. (1884.)
Use the large “flap” mushrooms. Take out their stalks and use for other purposes, and the peel also (the stalks may be chopped, seasoned, cooked without water and bottled or drawn down to flavour sauces); gently remove the outside leathery part under the peel, but do not make a hole through centre.
Have a sauté pan slightly buttered; put in the “flaps” bottom upwards and in the place where the stalk was put a tiny bit of butter, a mere speck and, if liked, a scrap, pin’s head size, of raw chopped shallot. Cover close and cook them in oven.
When taken out and dished on squares of toast; dust with pepper and salt, but not till then, as it draws out the juices.

Notes

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