This section is from the book "Our Edible Toadstools and Mushrooms and How to Distinguish Them", by W. Hamilton Gibson. Also available from Amazon: Our Edible Toadstools And Mushrooms And How To Distinguish Them.
Mr. Palmer recommends the following: "Cut the larger specimens into fine pieces and place them in a small dish, with salt, butter, and pepper to taste; put in about two tablespoonfuls of water, then fill the dish with the half-open specimens and the buttons; cover tightly and place in the oven, which must not be overheated, for about ten minutes. The juice of the larger mushrooms will keep them moist, and, if fresh, yield a most abundant gravy."
See that the mushrooms are free from dirt and grit on tops and stems, or rinse in cold water, afterwards wiping them dry and shaking off the water from the gills; make a mince of the stems, bread-crumbs, sweet herbs, pepper, salt, and a little butter or oil; pile this upon the gills; place the mushrooms in a shallow dish in a hot oven and baste them frequently with the melted butter or oil. In about fifteen minutes they will be ready to serve.
The Oyster Mushroom or its congener, the Agar-icus ulmarius, might both be treated by this method, the oyster or fish-like flavor of these species thus affording a distinct second course for our menu. Either of these Pleurotus species may also be treated so as to closely suggest an escalop of oyster or fish.
Remove the stems; do not rinse the mushrooms unless they are soiled, and this species is usually conspicuously clean; put some slices of toast in a well-buttered pie-dish, and, with a little melted butter or cream poured over them, lay in the mushrooms; sprinkle with pepper, salt, and a small quantity of minced parsley which has previously been rubbed with onion or garlic; cover the dish with a plate and bake in a hot oven for fifteen minutes and serve in the dish. The aroma is thus conserved, and, upon being released at the table, will prove a most savory appetizer.
The following appetizing recipe is recommended by Robinson: "Cut fresh Agarics in small pieces, cover the bottom of a pie-dish with small, thin slices of bacon, and place the mushroom fragments upon them, with the addition of salt and pepper; upon this place a layer of mashed potatoes, following again with other similar layers of bacon, mushrooms, and potatoes, until the dish is filled, the last layer of potato answering for a crust; bake in the oven for half an hour, and brown before a brisk fire."
Doubtless many other species of mushroom would lend themselves equally well to this particular treatment.
"Place some fresh-made toast, nicely divided, on a dish, and put the Agarics upon it; pepper, salt, and put a small piece of butter on each; then pour on each one a tablespoonful of milk or cream, and add a single clove to the whole dish; place a bell-glass or inverted basin over the whole; bake twenty minutes, and serve up without removing the glass until it comes to the table, so as to preserve the heat and aroma, which, on lifting the cover, will be diffused through the room." - Cooke. "A great quantity of gravy comes out of it, mingled, in the case of a good specimen, with osmazome, which tastes very much like the similar brown exudation on the surface of a roast les: of mutton." - Robinson.