This section is from the book "Studies of American Fungi: Mushrooms, Edible, Poisonous, Etc.", by George Francis Atkinson. Also available from Amazon: Studies of American Fungi: Mushrooms, Edible, Poisonous, Etc..
In the following recipes one may use Agaricus campestris, silvi-cola, arvensis, or Pleurotus ostreatus, or sapidus, or Coprinus comatus, or any kindred mushrooms. The Agaricus campestris, however, are to be preferred.
To Serve with a Boiled Leg of Mutton, wash well the mushrooms and dry them; dip each into flour, being careful not to get too much on the gill side. In a saucepan have a little hot butter or oil; drop these in, skin side down; dust them lightly with salt and pepper. After they have browned on this side, turn them quickly and brown the gills; add a half pint of good stock; let them simmer gently for fifteen minutes. Take them up with a skimmer, and dish them on a platter around the mutton. Boil the sauce down until it is the proper consistency; pour it over, and serve at once. These are also good to serve with roasted beef.
Wash well one pound of fresh mushrooms; dry, and chop them very fine. Put them into a saucepan with one and a half tablespoonfuls of butter; cover, and cook slowly for eight minutes; then add a half cup of fresh rubbed bread crumbs, a half teaspoonful of salt, a saltspoon of white pepper; cover and cook again for five minutes; stir, add a tablespoonful of chopped parsley, and, if you like, two tablespoonfuls of sherry; turn into a sauce-boat.
Wash and dry the mushrooms; sprinkle them with salt and pepper. Put some oil or butter in a shallow pan; when hot, throw in the mushrooms, skin side down; cover the pan, put in the oven for fifteen minutes; baste them once during the baking. Lift them carefully and put them on a heated dish. Add to the fat in the pan two tablespoonfuls of finely chopped mushrooms, a half cup of good stock; boil carefully for five minutes. Have ready rounds of bread toasted; dish the mushrooms on these; put on top a good sized piece of carefully boiled marrow; season the sauce with salt, and strain it over. Use these as a garnish around the edge of the plate, or you may simply dish and serve them for breakfast, or as second course at lunch.
Wash and remove the stems from a half pound of fresh mushrooms; chop them fine; put them into a saucepan with a tablespoonful of butter, a half teaspoonful of salt, and a dash of pepper; cover closely, and cook over a slow fire for ten minutes. Have ready, washed and drained, twenty-five good sized fat oysters; throw them perfectly dry into this mushroom mixture. Pull the saucepan over a bright fire; boil, stirring carefully, for about five minutes. Serve on squares of carefully toasted bread.
Wash perfectly smooth, solid tomatoes; cut a slice from the stem end, and remove carefully the seeds and core. To each tomato allow three good sized mushrooms; wash, dry, chop them fine, and stuff them into the tomatoes; put a half saltspoon of salt on the top of each and a dusting of pepper.
Into a bowl put one cup of soft bread crumbs; season it with a half teaspoonful of salt and a dash of pepper; pour over a tablespoonful of melted butter; heap this over the top of the tomato, forming a sort of pyramid, packing in the mushrooms; stand the tomatoes in a baking pan and bake in a moderate oven one hour. Serve at once, lifting them carefully to prevent breaking.
Or, the mushrooms may be chopped fine, put with a tablespoonful of butter into a saucepan and cooked for five minutes before they are stuffed into the tomatoes; then the bread crumbs packed over the top, and the whole baked for twenty minutes. Each recipe wil give you a different flavor.