Mrs Beetons Vegetables Revisited
Stewed Mushrooms in Gravy
600ml (1 pint) Button Mushroom
600ml (1 pint) Brown Gravy
¼ tsp Grated Nutmeg
Salt and Cayenne, to taste
Cut nearly all the stalks away from the mushrooms and peel the tops.
Put them into a saucepan with the gravy and simmer them gently from 20 to 30 minutes.
Add the nutmeg and a seasoning of salt and cayenne.
Serve very hot.
Time: 20 minutes to ½ hour.
Sufficient: for 5 or 6 persons.
Seasonable: Meadow mushrooms in September and October.
STEWED MUSHROOMS
1127. INGREDIENTS - 1 pint mushroom-buttons, 3 oz. of fresh butter, white pepper and salt to taste, lemon-juice, 1 teaspoonful of flour, cream or milk, 1 teaspoonful of grated nutmeg.
Mode - Cut off the ends of the stalks, and pare neatly a pint of mushroom-buttons; put them into a basin of water, with a little lemon-juice, as they are done. When all are prepared, take them from the water with the hands, to avoid the sediment, and put them into a stewpan with the fresh butter, white pepper, salt, and the juice of 1/2 lemon; cover the pan closely, and let the mushrooms stew gently from 20 to 25 minutes; then thicken the butter with the above proportion of flour, add gradually sufficient cream, or cream and milk, to make the sauce of a proper consistency, and put in the grated nutmeg. If the mushrooms are not perfectly tender, stew them for 5 minutes longer, remove every particle of butter which may be floating on the top, and serve.
Time - 1/2 hour.
Average cost, from 9d. to 2s. per pint.
Sufficient for 5 or 6 persons.
Seasonable - Meadow mushrooms in September and October.
Email: The Foody UK and Ireland
© Copyright The Delineator 2000-2007. All rights reserved