The record-union., 1893-10-26
FRESH MUSHROOMS.
Some Practicable Recipes for Prepar-
ing Them.
How to Detect Unwholesome Fungi
Advice of an Experienced.
French Chef,


year Tor these edible fungi, and, as they
are very pleasant addition both to the
menu and to the store sauces, perhaps a
lew ways of preparing them may be
interesting.
Ii may not be bad beginning to start
ny explaining how to detect unwholsome
mushrooms, and it is much to be wished
tnat the stringent rules enforced in most
places abroad with regard to them OBJ
talned to some extent over here. As a
general rule, mushrooms are only really
Wholesome as long as they are pinky in
The flesh; as soon as they turn black
underneath they are past perfection.
however, always try mushrooms, unless
you know where they are grown, by put
ung a silver coin with them while they
are cooking. If they are wholesome
they VIII not affect the coin, but if, on
the contrary, they are the reverse the
coin will turn quite black. This advice
was given me by very experienced
French chef
Mushrooms la Bourgoise.-Peel, trim
and halves some good mushrooms; put
some slices of streaky bacon on the fire
IN stewpan for fifteen minutes, then add
the mushrooms, with some sprays of
parsley. some finely minced shallot, pep
per, pinch of flour, little stock and a
little white wine; let 1t all stew very
gently till reduced to a thick sauce, then
pour 1t on some squares OF fried bread,
season with lemon juice and pepper and
serve very hot.
Mushrooms and Eggs.-Peel the mush-
rooms, mince them small and cook them
IN some rich gravy till the latter is well
Favored and the gravy is thick; then
pour them on to the yolks of six eggs and
the W hifnG of than
ately with pepper and salt, stir them all
the time they are on the fire and serve
them very hot on fried croutons.
Mushrooms la Provencale.-Pick and
wipe the mushrooms, halve each and lay
them in marinade of oil, seasoned with
pepper. salt and minced shallot. (The
dish containing this ought properly to be
rubbed with fresh cut garlic.) Just be-
fore they are wanted fry them in olive oil
over a bright fire and when Of q good
color add two tablespoonfuls of finely
minced parsley and about a dozen little
croutons of the same size and shape, add
a squeeze of lemon juice and serve very
hot.
Mushrooms a la Bordelaise. Choose the
thickest and finest mushrooms, wipe
them well, and cut the under side (but not
through IN lOzenges, and lay them in d
marinade as above for two hours, then
brOiI them, and serve with the following
sauce: Put some oil in a stewpan pre-
yiously rubbed with garlic with some
minced parsley and chives, toss it over
the fire till quite hot, then pour it over
the mushrooms with the strained juice Of
lemon.
Mushrooms la LanguedOcienne.-F For
this choose the large spreading mush-
rooms, peel them and cut the stems quite
short; place them on an oiled baking-pan,
the stalk side uppeTmOSt, dust them with
n ], w
picion of nutmeg, and some finely minced
chives and parsley; sprinkle them freely
with oil, and cook them, without turning
them. When cooked serve them very
hot; they should be well saturated with
oil.
Mushrooms on Toast.-Wipe and peel
the mushrooms, slit the large ones IN
four and halve the smaller ones. Put
them in a stew-pan, with either butter or
oil, two or three sprays OF parsley and
some young green onions; toss this all
on the fire, then add piece Of butter
rolled in flour and some good soft soup
stock; flavor it with pepper, a very
little nutmeg, and some salt (be careful of
this account of the stock, bring it to the
boil. then let it simmer till it is all cooked.
Just before serving remove the onions
and the parsley, add a liaison OF eggs
beaten up with a little thin cream or new
milk, pour IL all on to a square of fried
Dr6aQ anu S6TN6 very HOLs
Mushrooms and Poached Eggs.-ChoOse
large round mushrooms, peel, wipe and
cut away the stalks; boil them in the
usual way. Have ready some poached
eggs neatly trimmed, set one in each
mushroom, dust them with minced chives
and pepper and serve with rolls of fried
bacon. Some people put the mushrooms
on little squares of fried toast slightly
followed in the center to support the
mushroom, and spread with anchovy
butter
Mushrooms Stewed.-Peel and trim
some large mushrooms, broil them
slightly. then cover them in a pan with
just enough water TO cover them, a spoon
ful of white wine, and some lemon juice;
let it stew gently in this after bringing it
the boil, and serve with fried bread crusts.
Mushrooms au Gratin.-Peel and trim
the mushrooms, and place them stalk
side uppermoSt in a well-Duttered fire.
proof dish, and pile each up with the fol-
lowing mixture: Chop very finely an
onion, half a handful of parsley, the
stalks of the mushrooms minced very
fine, and two washed, boned and minced
anchovies; strew some fine baked bread
crumbs on top, with some mOrsels Of
butter, 6nd bake for about fifteen min
utes. Serve very hot, with some good
brown gravy in sauce dish.
Mushrooms au Parmesan.-Peel and
for about an hour in oil, lemon juice, salt
and pepper; then wipe, flour, and broil
them lightly. Have ready some nicely
favored white sauce, pour this over them
when dished in fireproof dish, sprinkle
IL thickly with freshly-grated Parmesan
cheese and some pepper, and set to brown
Tor lew minutes III the oven. Serve hot.
Mushroom Salad.-Mince the mush-
rooms into dice, and put them in a pan
with little oil or butter. and a couple of
slices Of peeled lemon; let them simmer
in this till done, then set them aside till
quite cold. Now lay them in a salad dish,
with chopped parsley, and chives or shall
lot, pepper and salt, and either a French
oil and vinegar dressing or good ma
yOnnaise.
Mushrooms Ito keep).-Choose for this
very firm and freshly gathered mush-
rooms, peel and wipe them; then put
them in a stewpan with some good fresh
butter and leave them on the fire till they
have given out all their liquor, and when
this liquor has evaporated to at least one
half lift them out and when cold pack
them in bottles and finish them OF like
any other preserved vegetables.
Mushrooms Ito keep).-Choose mush-
rooms of moderate size and lay them on
sieves or tied on a string without touch
ing il very airy place, but where no
sun comes, and let them dry gradually.
You can also lay them in the oven if you
are hurried, and, If you have large ones
TO preserve, remove the peels and stems
and slice them. When perfectly dry put
them in paper bags in dry, open place.
shaking them frequently.
Mushroom Powder.-After drying the
mushrooms as above set them before the
tire until quite crisp; then grind or pound
them, sift them through muslin and store
in carefully cOrked little bottles. 1t is
advisable to use little bottles, as it does
not keep well ii once opened.