Category: Mushrooms

Mushrooms sur le Plat

This is one of the best of the mushroom dishes. Put small flap mushrooms on a plate that will stand the fire and lay a morsel of butter in each; add salt and pepper, a squeeze of lemon and a drop of water, and press a strip of paste around the rim of the plate; the mushrooms must be in a single layer only. Press a second plate… Continue reading

Mushrooms a la Soyer

From 1912:

Toast a square slice of bread to a delicate brown; lay it on a dish and put on it four freshly gathered mushrooms. The toast should be spread with Devonshire cream and the mushrooms should be filled with it; or, if this is not at hand, ordinary cream or butter may be used in place of it. A little salt and white pepper are… Continue reading