Creole Style Stuffed Mushrooms

Medium sized fresh mushrooms peeled and washed, stalks removed and minced with a little celery and green peppers, saute the mince in olive oil, then moisten with chicken liquor, reduce, then thicken with fresh grated breadcrumbs, remove from fire and add strips of truffle peelings, chopped parsley, salt and paprika, fill the mushrooms, smooth, brush with beaten eggs, press on some breadcrumbs, arrange in a shallow sautoir, saute on both sides, when nicely browned, take up and serve on toast with Creole sauce separate.

Stewed Mushrooms

Canned mushrooms drained, the liquor reduced, the mushrooms fried light brown with butter, seasoned with salt and pepper, when brown add a little flour, shake, moisten with the liquor, juice of lemons, Espagnole sauce and sherry wine, simmer and skim; when bright, use as a garnish to larded fillet of beef, etc.

Fricassee Of Mushrooms

Canned button mushrooms drained, the liquor reduced, the mushrooms fried a light brown with butter and minced shallots; when colored, drained, and placed with the reduced liquor into a rich Poulette sauce, season with nutmeg, salt, cayenne and lemon juice; served on toast, in cases, croustades, or as a garnish to white entrees.

Mushroom Sauce

Canned mushrooms drained, the liquor reduced, the mushrooms sauteed lightly with butter, then added to a Veloute" sauce with the reduced liquor, season with cayenne and lemon juice for white entrees, or use Madeira or Espagnole sauces for brown entrees.

Creamed Fresh Mushrooms

Fresh button mushrooms peeled, washed and drained, thick pure cream fetched to the boil, mushrooms cooked in it till done (about 7 minutes), season with salt and cayenne; serve in chafing dish.

Mushroom Catsup

Fresh mushrooms wiped (not washed) and placed into crocks in layers till full, each layer being well sprinkled with salt; when full, cover with a folded cloth and stand in a warm place for 24 hours, then mash and strain through a very coarse towel or a sack; to each gallon of the liquor thus obtained add a quarter of a pound of whole peppers and simmer for half an hour, then add one ounce of whole cloves, one ounce of whole allspice, two ounces of bruised ginger and half an ounce of whole mace, simmer for another half hour, then remove from fire; when cold, strain through a jelly bag, bottle, cork and seal.

Stuffed Mushrooms On Toast

Fresh mushrooms, the stalks minced and sauteed with a few shallots and parsley, added then to a little minced chicken in sauce Supreme, the mushrooms stuffed with it and baked; served on circles of buttered toast.

Fricassee Of Mushrooms

Fresh mushrooms peeled, broiled on outside till brown, simmered in thin Bechamel sauce till done; served with fancy croutons.

Mushroom Rissoles

A quart of minced fresh mushrooms, two minced medium sized onions, pepper, salt, a pinch of ground mixed herbs, simmered in thick sauce till the onion is done, a spoonful then placed in rounds of pastry, edges folded over, pinched round, sprinkled with breadcrumbs and fried in oil.

Mushroom Omelet

Use either canned or fresh mushrooms, saute till tender with a few minced shallots, drain, add them to a Madeira sauce, simmer, make the omelet, enclose the mushrooms, pour the sauce around it and send to table.