Broiled Mushrooms

Skin the mushrooms and cut off the stalks; place them on a greased tin, sprinkle with butter, pepper and salt and cook in the oven or before the fire. Pour off the liquor from the mushrooms, make some toast and spread with butter, and then pour the mushroom liquor over. Place the mushrooms on the toast and serve very hot.

Mushrooms On Toast With Devonshire Cream

Make a number of croutons of lightly fried bread and choose a like number of mushrooms the same size as the croutons. Peel the mushrooms, rinse them in warm water to remove any grit, and remove the stalks. Place them on a greased baking sheet, stalk side uppermost. Put some small pieces of butter on each mushroom, and a little pepper and salt. Cover with buttered paper, and cook in a moderate oven from ten to twenty minutes. Serve a mushroom on each crouton, and on each mushroom place a spoonful of clotted Devonshire cream.

Blanched Mushrooms

Get a punnet of fresh mushrooms, remove the stalks (reserving them for chopping), wash the heads in a bowl of clean water, and drain in a sieve; put into a stewpan two wineglasses of cold water, and a little salt; peel each head neatly, and put them into the stewpan immediately, or they will turn black; set your stewpan on a brisk fire, let them boil quickly five minutes, put them into a bowl ready for use; chop the stalks, and peel very fine, put them into stewpan with three tablespoonfuls of the liquor the mushrooms have been boiled in; let them simmer three minutes, put them into a jar, and use where indicated. Peeling mushrooms is an art that practice alone can attain; if they are very fresh and white, wash them quickly and wipe them on a cloth; throw them into the liquid above-mentioned.

White Mushroom Sauce

Use small white ones; cut the dark part out and remove the stalk, wash in several waters, put in a stewpan with a little butter, salt, pepper, juice of lemon, saute it for a few minutes, add a gill of white sauce, four tablespoonfuls of broth, milk, or water; boil, and serve under any white meat.

Mushroom Croutes

Cut some rounds of bread about three-quarters of an inch thick and scoop them out rather thinner in the center, fry until a golden brown, drain, and keep hot. Place the required number of mushrooms on a greased baking-tin with a piece of butter in each, and place in the oven to cook. In the meantime, mince one or two mushrooms and place them in a pan with a small quantity of good brown sauce. When cooked place a spoonful on each croute, and a whole mushroom on the top of each. Serve very hot.

Mushrooms Au Gratin

Peel the mushrooms and cut off their stalks, and place the heads in a buttered fireproof dish. Peel the stalks and wash them, add the peeling, dry them and cut them up. Make a sauce with one ounce of butter and when melted add half an ounce of flour, stirring into it half a pint of milk. Stir well, bring to the boil, and then throw in the chopped stalks, a dessertspoonful of finely chopped parsley, a teaspoonful of finely chopped onion, a dusting of pepper and half a teaspoonful of salt. Simmer the sauce until it thickens, strain and add some browning. Pour the sauce over the mushrooms, sprinkle some browned breadcrumbs over the whole, and bake in a quick oven for ten minutes.

Baked Mushrooms And Tomatoes

Put the required number of small tomatoes on a baking-tin, greased with butter or dripping. Sprinkle over them a little pepper and salt and cover them with greased paper. Place in a moderate oven for about ten minutes or a quarter of an hour. Serve between rows of baked mushrooms.

Stewed Mushrooms

Peel and rinse the mushrooms and cut off the ends of the stalks. Stew them gently in water, stock, or milk until quite tender, adding pepper and salt to taste. Then thicken the gravy with a little flour and let it cook well, stirring carefully. Before serving, stir in a little cream or butter and send to table on buttered toast; or as a surround to a dish of rice boiled in vegetable stock.

Baked Mushrooms

Peel the mushrooms, rinse them to remove any grit, and cut off the ends of the stalks. Put them on a greased baking-tin with the stalk side upwards, and with little bits of butter on each mushroom, with a little pepper and salt. Cover them with buttered paper, and bake in a moderate oven from ten to twenty minutes, until tender. Serve on buttered toast on a hot dish, with the gravy poured over them.

Stuffed Mushrooms

Take about a dozen good-size cup mushrooms and after peeling and removing the stalks let them soak for an hour in salted water. In the meantime mince two ounces of cooked tongue or ham and two shallots. Fry the shallots in some butter till a golden color. Add the meat and a small French roll previously soaked in milk and thoroughly mashed. Mix the whole thoroughly, adding a little chopped parsley, grated nutmeg, and pepper and salt, and bind with the yolks of two or three eggs.

With this mixture fill the hollows of the mushrooms and place them on a greased plate or baking-tin. Cover with a sheet of oiled paper and bake in a quick oven for about ten minutes.

Now let them get cold. Dip each stuffed mushroom in ordinary frying batter and fry in oil or good dripping until a golden color.

The fat must be carefully drained from them before serving.

Mushrooms And Eggs

Cook slowly one pound of sliced mushrooms until tender in just sufficient white stock to cover them, adding a little butter, onion, herbs, and seasoning to taste. Press the whole through a sieve and pile upon a plate, covering carefully with poached eggs. Sprinkle with a little pepper and salt before serving.