Recipes For Cooking Mushrooms

Stewed Mushrooms Recipe

Sauté the peeled caps, broken in pieces if large, in a little hot butter; add thin cream enough to rather more than half cover, cover the saucepan and let simmer very gently about twenty minutes. Serve with crackers, puff-paste diamonds or sippets of toast. Milk or stock may take the place of the cream and a little thickening of roux, or flour and water, may be added, when the mushrooms are half-cooked.

Puff Balls Recipe

All puff balls are edible when gathered at the white stage. Wipe carefully, cut off the base, then peel. Cut in slices about an inch in thickness. Season with salt and pepper, and sauté in a little butter, or dip in beaten egg and bread crumbs, and fry to a golden brown, in smoking hot fat. Perhaps they are more delicate broiled. In this case, season with salt and pepper, dredge lightly with flour, and broil over a fire not too bright. Remove from the broiler, spread with butter, and serve on a hot platter. Puff balls are particularly good when sautéd in bacon fat, or broiled and served with bacon as a garnish.

Puff Ball Stew Recipe

Peel and trim the fungi. Cut into small cube-shaped pieces, cover with white stock, milk or water, and simmer twenty minutes; when they have cooked five minutes, stir into them (for a pint) two tablespoonfuls, each, of butter and flour creamed together. When tender season with salt and pepper, add a little cream or butter and a teaspoonful of fine-chopped parsley. Serve with crackers.

Champignons A La Algonquin Recipe

Have ready in a baking pan as many rounds of stale bread as mushrooms. Remove the stems from the mushrooms, peel the caps, and sauté them in a little hot butter. Put a cap on each round of toast, gill side up. Put an oyster on each mushroom and a bit of butter on each oyster and dust the whole with salt and pepper. Bake in a hot oven until the oysters look plump. Serve with a sauce made of two tablespoonfuls, each, of butter and flour, salt and pepper, and half a cup, each, of chicken stock and cream.

Mushrooms Cooked Under Glass Recipe

Sauté one fourth pound of peeled mushroom caps (the Agaricus campestris is particularly good cooked this way) in one or two (as needed) tablespoonfuls of butter: season with salt and paprika, add a generous half cup of thin cream, cover and let simmer until reduced a little. Arrange the mushrooms on a round of bread in a mushroom dish, pour the liquid over them, cover with a glass bell and bake about twenty minutes in a moderate oven. Send to the table without removing the glass, which confines the delicate flavor and aroma of the mushrooms. The cream may be omitted.

Mushrooms And Macaroni, Italian Style Recipe

Put one tablespoonful of butter and one teaspoonful of lemon juice into the blazer; add a dozen peeled mushrooms, broken into pieces, stir, then cook slowly, covered, five or six minutes. Then add one cup and one fourth of milk, and, when scalded, stir into it two tablespoonfuls, each, of butter and flour, creamed together. Let simmer ten minutes, then add one fourth pound of macaroni, cooked and blanched in the usual manner; heat over hot water and, just before serving, add one fourth a cup of grated cheese.

Boleti Sauted With Bacon Recipe. (Annie P. Doughty)

Cook thin slices of bacon in the oven - let the bacon stand in a double-broiler over a dripping pan - until nicely crisped. Peel and slice the mushroom caps, rejecting tough stems and long spongy pores; sauté in bacon fat until tender, season with salt and pepper, drain on soft paper, sprinkle with lemon juice and serve hot with the bacon.

Coprinus Comatus Baked With Oysters Recipe (Annie P. Doughty)

Dress the prepared, lengthwise halves of fine, large Coprinus comatus on long, narrow, buttered strips of bread; season with salt and pepper, cover closely and bake fifteen minutes. Remove from the oven and on each half mushroom place one large oyster, seasoned with salt and paprika, and rolled in melted butter and then in cracker dust. Return to the oven to plump the oysters. Serve with hot cream or Bechamel sauce poured around.

Clavaria Baked With Cheese Recipe. (Annie P. Doughty)

Pick over, trim and wash the mushrooms. Parboil in boiling salted water ten minutes. To two cups of cooked and drained Clavaria allow one cup of cream sauce, two tablespoonfuls of grated cheese (Swiss, Parmesan or old English) and half a cup of buttered crumbs. Butter a gratin dish, put in the Clavaria, then the sauce, and lastly the cheese with the buttered crumbs. Bake until the crumbs are browned.

Russulae A La Bordelaise Recipe

Sprinkle a buttered gratin dish thickly with buttered bread crumbs. Spread with a deep layer of fresh Russuloe prepared for cooking, sprinkle with a little finely minced parsley, and season with salt, pepper and onion juice. Cover with buttered crumbs. Repeat the layers until the dish is filled. Bake half an hour, covered; ten minutes before serving remove the cover to brown the crumbs on top. Serve very hot. Olive oil may be substituted, for the butter, and a clove of garlic for the onion.

Recipe For Making Cepes A La Dumas

Drain a generous cup of Cepes that have been soaking in water several hours, on a sieve, then wipe dry and cut in slices. Sauté a shallot, a clove of garlic, or a slice or two of onion, in a little olive oil or butter; skim out the onion, whichever variety be used, and sauté the mushrooms; add one teaspoonful of chopped parsley, salt and paprika and one cup of cream sauce. Sprinkle buttered scallop shells with grated bread crumbs and fill with the mushroom mixture; cover with buttered crumbs and bake until brown. Serve the shells on a folded napkin.