SOME MUSHROOM RECIPES.

Dominion, Volume 4, Issue 1122, 9 May 1911, Page 9

SOME MUSHROOM RECIPES.

Broiled mushrooms: Six large mushrooms, ono toasp.ionful butter, suit, and pepper. Mode-Place lho Bri * c H rou * ovo * j| nice dear tiro, grease it with a little tat, well wash tlie mushrooms two or throe times „i cold water; cut oil' a littlo ' i f," : ' ln ' v lllPm 011 tllp Kridiion, and gnll thorn for about Ave mimiles; spiinkle them with salt and pepper; lay ttieai on round pieces of butieral toast and put a small piece of butter on each one; place them on a hot; dish and stand in the oven for a minute or two. Stowed Mushrooms: Half pint milk, 12 largo mushrooms, 1 tablespoonful of butter, salt and pepper, 1 teaspoonful of cornflour. Moda-Thoroiighlv wash (he mushrooms, plane them on a clean cloth to drain. Put the milk in a stewpan, and when nearly boiling add the mushroom* pepper, and salt. Allow them to simmer gently for ten to fifteen minutes, mix tho hotter and cornflour well together, moisten with a little milk, stir into the stewpan with the mushrooms, let it come, to a boil, stirring all the time. Servo with steak or chops, or an entrco by itself. Baked Mushrooms: Twelve large mush-, rooms, 2 tablespoonfuls of butter, pepper," and salt. Mode—Wash tho mushrooms in two or three lots of water, as tho sand is very difficult to get out. Stand them- on a clean cloth to drain. Lay them in an enamelled baiting tin, put a piece of butter on each about the size of a nut, sprinkle freely with salt and popper: Place them in a hot oven for ten to fifteen minutes. Serve with slices of hot toast with their own gravy. Mushroom Cutlets: Twelve mushrooms, 1 egg, pepper, and salt, half cupful braul crumbs, boiling oil or dripping. ModeWell wash the mushrooms, cut away tho stalks, clrj them in a clean towel, sprinkle them with salt and pepper. Dip each one into the egg well beaten, then into the bread crumbs, and fry in the boiling fat for live minutes. Serve as an entree or with roast beef. Fried Mushrooms: Six large mushrooms, 2 tablespooufuls of clarified flour, dripping, salt, and pepper. Mode—"Wash and dry tho mushrooms, which must be largo ones, sprinkle them freely with flour, pepper, and salt. Have the dripping in a small pan boiling, lay in each mushroom carefully, and fry for five minutes. If required, gravy may be made and served with them.