Evening star., 1961-04-20
THE CHEF SAYS
Mushrooms
Give Magic
To Recipes

WnSn 1alrles nolu pnelr
dances a magic circle Of
mushrooms will grow, show
ing plain as moonlight that
there is magic in mushrooms.
The magic is flavor: mush-
rooms contain their own
monosodium glutamate.
They are unique among
vegetables for their subtle,
individual bouquet. Prepared
as a separate course, a gar
nish or as an ingredient Of
sauces. they are endlessly YER
satile, becoming equally well
a delicate hors d'oeuvre, a
salad or a hearty entree.
Even II they don't grow over
night as is popularity sup
posed, the culture Of these
wonderfully edible fungi can
truly be said to be muSh-
rooming.
Mushrooms have long
found favor among many
peoples, civilized and savage.
The PharaohS Of Egypt knew
them. The Emperors Of Rome
priced the mushroom so high
ly that they passed stringent
laws regulating its sale to
keep plenty for their private
banquets.
The French take credit for
being the first to cultivate
mushrooms. Mushroom cul-
ture was begun in France in
the 18th century in the ex-
tensive caves on the outskirts
Of Paris. The Italians also
understand the value Of
mushrooms, as is shown in
the following recipes trans
lated from the Italian.
Fresh Mushroom
Stuffed Tomatoes
8 medium size tomatoes
Salt
"a pound fresh mushrooms
l Glove garlic. minced
1 ! tablespoon olive oil
/ tablespoon minced parsley
Bechamel Sauce
80 cubes (each "a inch)
Gruyere cheese
Fine dry bread crumbs
2 teaspoons butter or marga-
rine
Wash tomatoes. cut a slice
from the top of each and
carefully scoop out some Of
the pulp and seeds. Sprinkle
inside with salt. Invert on
plate to drain while prepar-
ing stuffing. Wash mush-
rooms, slice and saute, with
/ garlic, in olive oil 10 minutes.
/ Add parsley Just before re-
moving from heat. Add be-
/ chanel sauce and mix well.
Put 4 cubes cheese In each
\ tomato and finish filling with
mushroom mixture. Sprinkle
with bread crumbs. Dot each
with u teaspoon butter or
margarine. Bake in a pre-
heated hot oven (400F.) 80
minutes or until done. Yield:
Eight servings.
Bechamel Sauce
tablespoon butter or mar
garine
/ tablespoon flour
y cup chicken stock
u cup light cream
egg yolk
"a teaspoon salt
1/16 teaspoon ground black
pepper
Melt butter or margarine.
Blend in flour. Remove from
heat and stir in chicken
stock. Stir and cook until Of
medium thickness. Blend
cream with egg yolk and add.
Add salt and black pepper.
Yield: "a cup sauce.
Fresh Mushroom CrepeS
q pound fresh mushrooms
u cup chopped onion
l Glove garlic, chopped
l tablespoon olive oil
2 medium-size fresh
tomatoes
Ia teaspoon salt
u teaspoon sugar
1s teaspoon ground black
pepper
s teaspoon ground thyme
"a cup grated Parmesan
cheese
2 tablespoons butter or
margarine
Wash and slice mush-
rooms. Saute with onion and
garlic in olive oil about 10
minutes. Peel tomatoes, dice
and add. Stir in salt, sugar,
black pepper and thyme.
Cook until liquid is evapo-
rated. Top each crepe with
a heaping tablespoon mush-
room mixture. Roll and place
in a buttered baking dish,
sprinkling each layer with
u cup grated Parmesan
cheese. Dot with butter or
margarine. Cook in a pre-
heated hot oven (400 degrees
F. 10 to IS minutes. Yield,
six servings.
Crepes
2 whole eggs
2 egg yolks