MUSHROOM RECIPES

Shannon News, 8 April 1927, Page 4

MUSHROOM RECIPES

Mushroom Toast. —Having peeled and removed tho pedicles from your mushrooms, you make toast enough to be a bed for the flaps or buttons ready prepared. Then you spread on each slice a thick layer of cream, place the mushrooms on it, upside down, drop a littlo more cream in each ,and dust over the whole salt and popper. If a small repast is desired, you place glass jars over the mushrooma and cook them before a clear fire. Unless "glass" oven ware is used you must turn the dish often and not put it too near the fire., or the jar s will break. In a good, steady heat vapour will rise and cloud them in a quarter of an hour. The mushrooms will probably take about 30 minutes to cook, though this all depends upon their size. When they aro done the platter should be brought back a little front the heat for the vapour to condense and disperse itself in the toast before the mushrooms aro. served. The vapour la the essence, the spirit of goodness within. For a family breakfast or supper dish, when the, cooking is on a large scale, basins may bo inverted over the fungi, and the whole placed in the oven, instead of before the £tovc. About half an hour is required for the baking. Bottled Mushrooms. —Take some freshly gathered mushrooms, and peel them. Put a thick layer at bottom of pan, and sprinkle with salt; repeat this until pan is threequarters full; boil slowly for two hours, then drain into a collanderi Return tho mushrooms to tho pan, cover with spiced vinegar, and bring to boiling point. Then put into air 4 tight bottles.