The Washington herald., 1915-02-09
MUSHROOMS GIVE
VARIETY TO MENU

VARIETY TO MENU
The safest way to get edible mush-
rooms is to buy them of reliable dealer
unless you are yourself a mushroom ex-
pert and can gather them yourself. Never
folk who wander about the woods and
fields gathering them. II you gather
them yourself you know what you are
doing. II the dealer sells them to you.
you virtually are safe. for he dealer
knows what he is risking-hfs reputa-
tion-if he sells you anything poisonous.
Canned mushrooms are always safe, for
they are gathered by experts, and they
can be used for almost any mushroom
delicacy.
| Mushrooms, il they are not canned,
should be cooked when fresh Always
cut them with a silver knife and cook
! them in porcelain, so that they will not
be disclosed. Sprinkle a little lemon Juice
! over them to keep them from turning
black while they are standing
Mushroom DaintIes.
Following are some interesting recipes
| for mushroom cookery:
To make creamed mushrooms break or
cut on the stems. wash and dIain the
! caps, then pack them in a double layer
in shallow baking pan in which a table
| spoon of butter has been melted Crowd
them closely and dust with salt and pep
per. Cook in a moderate oven for half
an hour and transfer them to a hot dish.
Pour a cupful of cream into the pan in
which they were baked, pour over the
mushrooms and serve. They may be
served on squares Of toast. or in the city.
where paxtry patties can be bought ready
prepared, they are served in the heated
shells and garnished with a sprig of
parsley.
Mushroom Soup.
To make one quart Of this appetizing
cream soup allow one-half pound OF
fresh mushrooms; peel and wash them
and put In Porcelain-lined kettle. with
one pint OF boiling water, a little salt
and teaspoonful of lemon juice. Boil
slowly until very tender, then remove
from the broth and press through a col
ander. Return to the liquor and add one
tablespoonful of butter and one Of flour
rubbed smooth in a little cold milk. Stir
over the hot fire until the mixture boils
and Is smooth, then add one pint each of
milk and cream and continue stirring
until the mixture reaches the boiling
point Season with salt, pepper, a dash
Of cayenne and a tablespoonful of mush-
room ketchup. Serve very hot.
Mushrooms a Ia Maitre d'HoteI.
For this entree for luncheon or dinner
choose large mushrooms which are per-
tectly fresh and white. Wash and dry
them, then peel and cut of the stalks
Immerse them in melted butter or olive
oil and let them stand for half an hour.
Then sprinkle lightly with salt and pep
per and arrange them on a wire broiler
PlarR pIaar Nd
for about fifteen minutes, turning from
side to side every little while When ten
der, remove from the broiler place on
rounds of buttered toast and serve with
maitre d'hotel sauce.
To make the sauce, beat two table
spoonfuls of butter to a cream, add slow
ly one tablespoonful of lemon juice,
quarter of teaspoonful OF salt a dash
Of pepper and 4 tablespoonful OF chopped
parsley. Spread over the mushrooms and
stand them in the oven until the butter
is melted. Serve very hot.
Stuffed Mush rooms.
From one pound of mushrooms select
eight Of the largest, peel and set aside
Peel the remainder, chop very fine and
add tablespoonful of bread crumbs, two
trufffes, also chopped fine: salt and pepper
to taste. and a little butter. Cut the
stems of the larger mushrooms close to
the cups and fill the latter with the mix
ture. Put one tablespoonful of butter in
frying pan. and when hot, carefully lay
the mushrooms in the pan and fry for
twenty minutes. Then dish on rounds OF
toast. Add the remainder of the stuffing
to the butter and cook for ten minutes.
Add cupful of rich cream; stir until the
sauce boils again, then pour of the whole
mushrooms and serve at once.
Mushroom PattIes.
For six shells allow half a pound
of mushrooms. Wash and peel them
and cut into slices. Cook one table,
spoonful of butter and one of -four
together in a saucepan until we'll
blended; then add ham a cupful of
white stock and half a cupful of
cream and stir together until per-
fectly smooth. Add the mushrooms
and stir slowly for fifteen minutes. !
juice, a grating of nutmeg and cay
enne pepper to taste. Heat the patty
shells in the oven, fill with the mix
ture, pour any that may remain around
them; serve hot.
Mushrooms with Beefsteak.
while various species OF mushrooms |
are used for serving with beefsteak, |
there is one in particular. commonly |
known as the beafsteak mushroom.
which is particularly pa1atable with |
a thick, juicy steak. 1t grows on
chestnut trees, makes its initial ap-
pearance in August and blooms until
frost. After removing the upper skin \
and spores, the mushroom is cut into !
strips. Lay a pound of the mush- |
rooms in a porcelain stewpan, cover |
with half cup of stock. half tea
spoonful of finely minced herbs and |
a tablespoonful of butter. Stew gently I
for half an hour and pour over the
broiled steak.
Mushrooms q In Creme.
Peel and wash one pound of mush-
rooms and then cut into halves. Place |
one ounce of butter in a porcelain
lined stewpan and when hot add the |
cover tightly and stew |
over a moderate fire for six minutes. |
Then add two tablespoonfuls of vel
quite and one-half cupful OF sweet f
cream; stew for five minutes longer |
Serve hot with croutons.
To make the sauce. cook one table /
spoonful of butter and one of four,
without browning. and add one and |
a half cupfuls OF white stock. a graf
ing OF nutmeg. cayenne. and salt to
taste. and half bay leaf Stir until /
the mixture Is perfectly smooth and
the boiling point is reached Remove
TO the back of the fire. stew for
twenty minutes. then strain through