The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1934-06-30
Urged
in Washing
Mushrooms
Water Has Tendency to
Destroy Flavor and
Tougher.
BY MARY +. DAGUE
Times stan Writer

Lately mushrooms have come oud
from under the dark cloud which,
used to envelop them because ol
their supposed relationship to thd
toadStool. More persons are grow4
ing them than ever before and the1
are cheaper on the market, with tho
result that more persons are eating
them.
They certainly dress up the plainf
est dish and are delectable by them4
selves. One little miSaprehenSion
about them needs to be corrected,
however, just to keep the record
clear.
They do have a high protein
count, but even so, to call them
vegetable beefSteakS is little mis-
leading, since they are about go per
cent water and it would take many
mushrooms to equal one fair-Sized
beefSteak
One pound of lean beefsteak you
see, gives 730 CalorieS of fuel value
pound. while one pound of mush-
rooms yields only 210 calories.
Take Care in Washing
Unless mushrooms are very sandy
they should not be washed, for they
arc delicate and water tends to de-
Stroy their flavor as we'll as make
them tough.
To prepare stems. Scrape the
stems and peel the caps if the skin
is tough The stems usually are
tougher than the caps and require
| longer cooking.
A nice bit of economy is to cover
the Feelings with cold water and
simmer them for fifteen minutes.
| Then strain through cheeSecloth
and use the stock for f1avoring
soups and sauces.
You will be amazed at the change
few tablespoonfuls of this much
room stock can make in the taste of
a cream of spinach soup, for in
stance
If mushrooms must be washed
take care that the gills do not be-
come water soaked. Dry on soft
cloth and turn with the gills down.
Butter Aids Flavor
The flavor of mushrooms is en-
phasized if they are Sauted in a
little butter before adding to any
dish. Be sure to use all the butter
and mushroom liquor in the pan
because this is rich and flavorsome.
Mushrooms and peas are a deli
cious combination. Cook peas in as
little water as possible until tender.
letting water cook away when ten
der. Then add mushrooms which
have been sauted in butter. One
half cup mushrooms is enough for
two cups cooked peas.
A few mushrooms added to dish
Of spaghetti or macaroni make a
real company dish.
If it's your turn to have the next
bridge club luncheon, try we'll
cooked dish of spaghetti in tomato
sauce with mushrooms and see if
the fastidious don't shout approval.
This dish has the advantage of
being easy to serve and keeping hot
conveniently long.
The meat left on a soup bone is
apt to be tasteless but contains most
of it's nouriShment. If this meat is
chopped and combined with mush-
rooms for flavor, an appetizing. dish
is the result.
A few mushrooms added to
meat pie made with leftover meats
makes this dish truly delicious.
CREAM OF MUSHROOM SOUP
One-half pound mushrooms, 2
tablespoons butter, tablespoon
flour, l cup water, cups rich milk
or thin cream, y teaspoon salt, 4
teaspoon white pepper, yolk egg,
4 tablespoons sherry.
The sherry and yolk of egg may
be omitted, but they add TO the tex
ture and flavor of the soup.
Melt tablespoon butter in sauce
pan and add mushrooms which
have been cleaned and thinly sliced.
Cook over a low fire for five min
utes and add water. Simmer for
thirty minutes. Rub through a
! sieve
Melt remaining tablespoon butter,
stir in flour and when bubbling add
milk, stirring constantly. Add
mushroom PURGE, salt and pepper
and bring to the boiling point
When ready to serve add yolk
of egg and sherry beaten together.
| Do not let the soup boil after add