Wash, scrub, and remove stems of twelve large fresh mushrooms. Sauté in butter five minutes. Place on rounds of buttered toast, gills upward; sprinkle with salt and pepper, dot with butter. Decorate each with an oyster and sprinkle with buttered crumbs. Bake fifteen minutes in a hot oven, basting every five minutes with hot butter.
Deviled Mushrooms
Mix one teaspoon mustard, few grains cayenne, one teaspoon Worcestershire Sauce, and half teaspoon paprika.
Cover broiled mushrooms with this mixture and serve on slices of toast.
Scalloped Mushrooms
Wash, scrub, and peel one pound of fresh mushrooms. Sauté in butter. Arrange in layers with [White Sauce] in buttered baking dish; when filled cover with cubes of bread which have been dipped in butter. Brown in the oven and serve.
Mushrooms with Tomatoes
Wash, scrub, and peel one half pound of fresh mushrooms. Break in small pieces and sauté in butter. Wash and remove skins from six tomatoes.
Slice tomatoes and arrange in layers with sautéd mushrooms in buttered baking dish or in ramekins. Cover with [Tomato Sauce], well seasoned with onion. When dish is filled sprinkle with buttered cracker crumbs and bake until crumbs are brown.