Clean the mushrooms that are to be broiled and remove the stems. Place the caps in a broiler that has been greased or in a slightly greased frying pan. Brown them on one side, then turn them and brown them on the other side. Remove to a platter, dot with butter, season with salt and pepper, and serve.
34. STEWED MUSHROOMS.--Another very simple way in which to cook mushrooms is to stew them and then serve them on toast. When prepared by this method, both the stems and the caps are utilized.
Clean the mushrooms and cut both the caps and the stems into small pieces. Cook until tender in sufficient water, stock, or milk to cover them well, and then season with salt and pepper. To the liquid that remains, add enough flour to thicken it slightly. Serve on toast.
35. SAUTÉD MUSHROOMS.--When mushrooms are sautéd, they are often used with other dishes, particularly broiled steak, to improve the flavor and give variety. In fact, steak smothered with mushrooms is considered a luxury. However, sautéd mushrooms are very frequently served alone or, together with a sauce made from the fat in which they are cooked, they are served on toast.
Clean the mushrooms, remove the stems, and dredge both stems and caps with flour. Melt fat in the frying pan and place the dredged mushrooms in it. Sauté until brown on both sides and season with salt, pepper, and chopped parsley. Serve in any desired manner. If sauce is desired, add water or stock to the flour and fat that remain in the frying pan, and allow this to cook for a few minutes.
36. CREAMED MUSHROOMS AND CHESTNUTS.--No more delightful combination can be imagined than mushrooms and chestnuts. When combined with a cream sauce and served in patty shells or timbale cases, a dish suitable for the daintiest meal is the result. Another very attractive way in which to serve this combination is to place it in a baking dish, or, as shown in Fig. 8, in individual baking dishes, cover it with a layer of biscuit or pastry crust, bake, and serve it as a pie.
CREAMED MUSHROOMS AND CHESTNUTS
(
Sufficient to Serve Eight