Broiled Mushrooms On Toast

Peel the caps. Remove the stems and set aside stems and peelings to flavor a soup or sauce. Brush over the wires of a hot broiler with a cloth, holding a bit of butter. Select a broiler with wires close together. Hold the gill side of the mushrooms to the fire first; after three or four minutes, turn the broiler, put a bit of butter in each cap and set the skin side of the caps next the fire. After two or three minutes remove the caps to slices of hot toast spread with butter. Season the caps with salt and pepper, put a bit of butter in each cap and serve at once. Hot cream might be poured over the caps, but this is usually reserved for stewed or baked mushrooms. The gill side should be upward. The fire should be rather dull.

If moist toast be preferable, dip the edges of the slices in boiling, salted water before spreading them with butter.

Mushrooms Stewed In Cream

Remove the stems and peel the caps of the mushrooms. If the mushrooms are small, leave the caps whole, if they are large, break them in pieces. For a pint of mushrooms, scald a pint (scant measure) of thin cream; add the mushrooms and let simmer very gently about ten minutes. Add half a tea-spoonful of salt. Serve on slices of toast.

Mushrooms Cooked In Cream Under Bells

Melt one or two tablespoonfuls of butter in an agate frying pan; add one-fourth £ pound of peeled mushroom caps and stir and cook until the butter is absorbed; add half a cup or more of thin cream, also salt and pepper as needed and let simmer a minute. Put a round of bread or toast in a mushroom dish; on this dispose the mushrooms, pour over the liquid and cover with the glass bell. Let cook fifteen minutes in a moderate oven.

Mushrooms In Brown Sauce

Peel fresh mushrooms and remove the stems. Dry the stems and peelings to use in another dish, at some future time. If the caps are of good size, break them into two or three pieces. For a generous or heaping cup of mushrooms melt three tablespoonfuls of butter in a frying pan; add the mushrooms and cook and stir three or four minutes, then add two tablespoonfuls of flour and one-fourth a teaspoonful of salt and stir and cook until the flour is blended with the butter; then add a cup of rich, highly seasoned, brown stock and stir until the liquid boils, then let simmer five minutes. Have ready four slices of toast spread with butter; pour the mushrooms and sauce over the toast and serve at once. Sometimes rounds of bread are cut from slices nearly two inches thick, and the center is stamped out from these rounds, to make a case, or bread patty case; the case is dipped into melted butter and browned in the oven. In these cases the mushrooms are served. When the cases are used, three-fourths a cup, rather than a full cup, of broth should be used.

Stuffed Mushrooms

Peel eight mushroom caps of the campestris variety. Chop the stalks and peelings with two shallot or a slice of mild onion. Add the gills scraped from the caps, and cook in two tablespoonfuls of butter five or six minutes, stirring frequently. Add about half a cup of fine-chopped chicken, veal, tongue, or ham, or a mixture of two or more, and one-fourth a cup of white wine or of Madeira, and cook until reduced, then moisten with brown or tomato sauce (one or both), and add a teaspoonful of fine-chopped parsley, with salt and pepper as needed. Keep the mixture rather firm and consistent. Put this into the mushroom caps, rounding it up in each cap. Over the mixture spread cracker crumbs, stirred with melted butter, and set into a baking dish. Turn in three or four tablespoonfuls of veal or chicken broth, and let bake about twenty minutes. Serve at once with a sauce made of brown veal broth and tomato puree and flavored with Madeira wine.

Fresh Mushrooms In Cream Sauce Au Gratin

Peel the caps of the mushrooms, remove the stems, and break the caps in pieces; melt one or two tablespoonfuls of butter in a frying pan, put in the pieces of mushroom, stir and cook three or four minutes, then add enough cream sauce to make a consistent mixture; let boil once; turn into a buttered au gratin dish or into individual dishes, cover with buttered crumbs and let cook in a slow oven about ten minutes.

Fresh Mushrooms, With Peas

Select large, cup-shaped campestris; remove the stems and peel the caps. Melt two or three table-spoonfuls of butter in a saucepan and in this turn the mushrooms over and over five minutes. Remove to a dish and fill with hot, fresh-cooked (canned peas may be used) green peas seasoned with salt, black pepper and butter. Cover the dish and let cook ten minutes in the oven. Meanwhile add butter as needed to that in the saucepan and make a white or brown sauce to serve with the dish. Have a slice of toast for each mushroom. Pour the sauce over the toast and set the filled mushrooms above or pour the sauce over the whole.

How To Use Dried Mushrooms

Let the mushrooms stand covered with cold water several hours or over night. As they swell while lying in the water - becoming the natural size again - care must be exercised as to the quantity taken for a dish. One-fourth a cup of dried mushrooms with the water in which they are soaked will flavor a large dish. They should be added to the dish which they are to flavor ten or fifteen minutes before it is removed from the fire. Dried mushrooms may be added to casserole dishes of all kinds, also to stews and stock. They may be chopped fine and added to any dish calling for mushrooms in a chopped form. For sauces and many dishes dried mushrooms reduced to a powder are preferable. The stems and peelings of all fresh mushrooms should be dried as soon as removed and then set aside in a closed receptacle.