MUSHROOMS.

Manawatu Herald, Volume L, Issue 3927, 6 April 1929, Page 1

MUSHROOMS.

HOW TO SERVE THEM. Mushrooms should always he used when quite fresh, for if sodden and black looking they are not wholesome. They form an excellent accompaniment to game, either grilled or baked, and also unake welcome vegetable entrees, to say nothing of sauces that enhance the flavour of and give variety to many dishes. The stalks and trimmings may be used for sauces. Mushroom's au Gratia. —Peel and remove the stalks from ijlb. of mushrooms. Wash them in salted water and dry With a soft cloth. Mince two shallots finely, mix them with a teaspoonful of chopped parsley, a pinch each of chopped or powdered thyme and marjoram, a tablespoonful of minced ham, and a. I able spoonful of breadcrumbs. .Spread half this mixture over a greased gxatin dish, place the mushrooms on the top, season well, and cover with more of the minced mixture. Pour over a gill of brown sauce flavoured with sherry or Madeira, cover with more breadcrumbs and bake in a moderate oven about 20 minutes. The sauce may be omitted and half a. wineglassful of white wine poured over the miuslirooms. In this Case put a few pieces of butter here and there over the top of the breadcrumbs. Scalloped Mushrooms. —'Prepare the mushrooms as above. Make a sauce with ioz. of butter, %oz. of flour, a gill of stock, the chopped stalks of the mushrooms. Put some of the sauce into scallop shells, or, it more convenient into .one fireproof dish, place the mushrooms on the top, season, sprinkle with breadcrumbs mixed with chopped parsley, put a few pieces of butter here and there on the top, and bake in a fairly hot oven for 10 to 15 .minutes. Grilled Mushrooms should be soaked in a marinade of oil, salt and popper for half an hour. Grill in front of a fire or under a gas grilled for about ten minutes. Turn (nice. Serve on hot buttered toast and sprinkle with lemon juice.