Savory Dishes : Part 1

Cassell's Vegetarian Cookery: A Manual of Cheap and Wholesome Diet
By A. G. Payne

(Page 7 of 19)

Mushrooms

In many parts of the country mushrooms grow so plentifully that their cost may be considered almost nothing. On the other hand, if they have to be bought fresh, at certain seasons of the year they are very expensive, while tinned mushrooms, which can always be depended upon, cannot be regarded in any other light than that of a luxury.

When mushrooms can be gathered in the fields like black-berries they are a great boon to vegetarians. Of course, great care must be taken that only genuine mushrooms are picked, as there have been some terrible instances of poisoning from fungi being gathered by mistake, as many Cockney tourists know to their cost. As a rule, in England all mushrooms bought in markets can be depended upon. In France, where mushrooms are very plentiful, an inspector is appointed in every market and no mushrooms are allowed to be sold unless they have first received his sanction. This is a wise precaution in the right direction.

One important word of warning before leaving the subject. Mushrooms should be eaten freshly gathered, and, if allowed to get stale, those which were perfectly wholesome when fresh picked become absolutely poisonous. The symptoms are somewhat similar to narcotic poisoning. This particularly applies to the larger and coarser kind that give out black juice.

Mushrooms, Plain, Grilled. - The larger kinds of mushrooms are best for the purpose. The flat mushrooms should be washed, dried and peeled. They are then cooked slowly over a clear fire and a small wire gridiron, like those sold at a penny or two pence each, is better adapted for the purpose than the ordinary gridiron used for grilling steak. The gridiron should be kept high above the fire. The mushrooms should be dipped in oil, or oiled butter and care should be taken that they do not stick to the bars. They should be served very hot, with pepper and salt and a squeeze of lemon-juice.

Mushrooms, Fried. - When mushrooms are very small they are more easily fried than grilled. They should be washed, dried and peeled, placed in a frying-pan, with a little butter, pepper and salt and cooked till tender. They are very nice served on toast and the butter in which they are cooked can be poured on the toast first and the mushrooms arranged on the top afterwards. A squeeze of lemon-juice is an improvement.

Mushrooms Au Gratin. - This is a very delicious dish and is often served as an entree at first-class dinners. They are made from what are known as cup mushrooms. It is best to pick mushrooms, as far as possible, the same size, the cup being about two inches in diameter. Peel the mushrooms very carefully, without breaking them, cut out the stalks close down with a spoon, scoop out the inside of the cup, so as to make it hollow. Now peel the stalks and chop them up with all the scooped part of the mushroom, with, supposing we are making ten cups, a piece of onion as big as the top of the thumb down to the first joint. To this add a brimming teaspoonful of chopped parsley, or even a little more, a salt spoonful of dried thyme, or half this quantity of fresh thyme. Fry all this in a frying-pan, in a little butter.

The aroma is delicious. Then add sufficient dried bread-crumbs that have been rubbed through a wire sieve to make the whole into a moist paste, fill each of the cups with this mixture so that the top is as convex as the cup of the mushroom, having first seasoned the mixture with a little pepper, salt and lemon-juice. Shake some fine bread-rasping over the top so as to make them of a nice golden-brown color, pour a little drop of oil into a baking-tin, place the mushrooms in it and bake them gently in an oven till the cup part of the mushroom becomes soft and tender, but take care they do not cook till they break. Now take them out carefully with an egg-slice and place them on a dish - a silver dish is best for the purpose-and place some nice, crisp, fried parsley round the edge.

Mushrooms A La Bordelaise. - This, as the name implies, is a French recipe. It consists of ordinary grilled mushrooms, served in a sauce composed of oil or oiled butter, chopped up with parsley and garlic, thickened with the yolks of eggs.

Mushrooms A La Provencale. - This is an Italian recipe. You must first wash, peel and dry the mushrooms and then soak them for some time in what is called a marinade, which is another word for pickle, of oil mixed with chopped garlic, pepper and salt. They are then stewed in oil with plenty of chopped parsley over rather a brisk fire. Squeeze, a little lemon-juice over them and serve them in a dish surrounded with a little fried or toasted bread.

Mushroom Forcemeat. - The mushrooms after being cleaned should be chopped up and fried in a little butter; lemon-juice should be added before they are chopped in order to preserve their color. One or two hard-boiled yolks of eggs can be added to the mixture and the whole rubbed through a wire sieve while hot. When the mixture is hot it should be moist, but, of course, when it gets cold, owing to the butter it will be hard. This mushroom forcemeat can be used for a variety of purposes.

Mushroom Pie. - Wash, dry and peel some mushrooms and cut them into slices with an equal quantity of cut-up potatoes. Bake these in a pie, having first moistened the potatoes and mushrooms in a little butter. Add pepper and salt and a small pinch of thyme. Cover them with a little water and put some paste over the dish in the ordinary way. It is a great improvement, after the pie is baked, to pour in some essence of mushrooms made from stewing the stalks and peelings in a little water. A single onion should be put in with them.

Mushroom Pie, Cold. - Prepare the mushrooms, potatoes and essence of mushroom as directed above, adding a little chopped parsley. Bake all these in the dish before you cover with paste, add also an extra seasoning of pepper. When the mushrooms and potatoes are perfectly tender, strain off all the juice or gravy and thicken it with corn-flour; put this back in the pie-dish and mix all well together and pile it up in the middle of the dish so that the center is raised above the edge. Let this get quite cold, then cover it with puff-paste and as soon as the pastry is done take it out of the oven and let the pie get cold. This can now be cut in slices.

Cassell & Company, Limited: London, Paris & Melbourne. 1891.