An edible fungi, umbrella shaped, dark gills, with easily removable skin; if those sold you have white gills and the skin will not strip easily, but breaks off in bits, discard them, they will probably be found to be toadstools. At least 70 per cent. of the mushrooms used in culinary preparations are canned button mushrooms and morels. Fresh mushrooms are seldom used in sauces on account of their color. The following recipes will use canned, except where stated.

Puree Of Mushrooms

Canned button mushrooms minced, sauteed with butter for five minutes, moistened with veloute sauce, reduce quickly, then add some thick cream and lemon juice, reduce five minutes more, then rub through a tamis for use.

Mushroom Garnish

Canned mushrooms drained, the liquor reduced, the mushrooms boiled down with a seasoning of salt, lemon juice, butter and a little white stock, when nearly dry, the liquor added, the whole then put into a thick Allemande sauce and used to garnish white entrees, or put into a rich Espag-nole sauce to garnish brown entrees.

Stuffed Mushrooms,Italian Sauce

Large fresh mushrooms skinned, stalk removed, placed skin side downward in a buttered baking pan, filled with the following: Mince the stalks with some shallots, parsley, fat bacon, lean ham and thyme leaves, saute them in olive oil for five minutes, then work in some egg yolks, season with salt and pepper; when filled, sprinkle with breadcrumbs and melted butter, bake till nicely browned (about 20 minutes); serve with brown Italian sauce poured around, garnish with fancy croutons.

Baked Mushrooms On Toast

Medium sized fresh mushrooms skinned and the stalks removed, wash in cold water containing a dash of vinegar, drain, arrange in a buttered baking pan skin side downward; into each then place half a pat of butter, bake till done (about 20 minutes) basting with the butter once or twice; serve on buttered toast garnished with tufts of fried parsley.

Broiled Mushrooms

Large fresh mushrooms skinned and the stalks removed, dipped in melted butter, seasoned with salt and pepper, placed in wire hinged broiler, broiled till done; meantime slice the stalks very thin and saute them with butter and a little chopped parsley; serve the mushrooms on toast, or as an accompaniment to steaks, cutlets, etc., adding the sauteed stalks.

Mushrooms In Croustades

Small fresh button mushrooms peeled, washed, drained, sauteed with butter, chopped chives and parsley, seasoned with salt and pepper, just moistened with Allemande sauce and a dash of lemon juice, filled into fancy paste, or fried bread croustades and served.

Saute Of Mushrooms

Medium sized fresh mushrooms peeled, washed and drained, sauteed with butter and minced shallots, seasoned with salt, pepper and nutmeg, moistened slightly with chicken broth, then reduce; serve on toast, or on platter garnished with strips of buttered toast, or as a garnish.