This section is from the book "Mrs. Allen's Cook Book", by Mrs. Ida C. Bailey Allen. See also: The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat.
Peel the mushrooms, remove the stems, peel them and cut in dice. For each half pound of mushrooms melt 3 tablespoonfuls of butter in a frying pan. Add 1/2 tea-spoonful onion juice, a little salt and pepper and a dash of nutmeg. Turn in the mushrooms and fry slowly for about twenty minutes, or until they are soft. Then add 1 1/2 tablespoonfuls of flour for each half pound, mix in thoroughly and add 1 cupful of light cream, or 1 cupful of brown stock. Let simmer for a few minutes and serve on toast.
1 pound mushrooms
1/2 pound bacon sliced thin
Peel the mushrooms; remove the stems and peel them. Fry the bacon till crisp, then remove from the pan. Chop the mushroom stems, coarsely, and fry them together with the caps in the bacon fat. Season lightly with a suspicion of nutmeg. Serve on toast, with a piece or two of bacon to garnish each serving.
1/2 pound mushrooms
2 1/2 cupfuls soft bread crumbs
1/4 cupful butter
1/2 teaspoonful onion juice
Few grains nutmeg Salt and pepper Brown soup stock
Peel the mushrooms, and cut the caps in dice and the stems' in bits. Butter ramekins, put in a layer of the crumbs fried slightly in the butter, then one of mushrooms, sprinkle with the seasonings, and continue in this way until all is used. Pour over the stock, heated, sprinkle the tops with extra dry bread crumbs mixed with a little melted butter and bake thirty minutes in a moderate oven.