MUSHROOMS.

Auckland Star, Volume LXXII, Issue 88, 15 April 1941, Page 9

MUSHROOMS.

SOME SPECIAL RECIPES. The breath of the soil is captured by the mushroom and transmuted into the dark weird flavour that makes a mushroom the greatest natural delicacy of the food world. On its flavour, and on its flavour alone, the mushroom bases its claim to fame. An analysis shows it does contain many elements of nutritive value, but these are so diluted by the water in its slight fragile structure that they hardly count. A mushroom exists to give grace and fragrance to plain food. A few mushrooms go a long way in the following dish:— BAKED STUFFED MUSHROOMS IN CUSTARD SAUCE. Sixteen large mushroom caps, J cup butter, $ cup devilled ham, 3 eggs, beaten; 2 cups milk, 1 teaspoon salt, i teaspoon pepper, 2 tablespoons grated cheese (optional). Scrub or peel mushroom caps and saute in 'butter 5 to 6 minutes. Stuff with devilled ham and place in shallow baking pan. Combine eggs, mi-Ik, salt and pepper and pomover mushrooms. Sprinkle with cheese if desired. Place pan in a dish of hot water and bake in a moderate even (350 degrees F.) for 1 hour or until knife inserted in centre comes out clean. Cut in squares. Lift out carefully and serve on toast points. Approximate yield, 8 portions.

MUSHROOM SAUCE FOR ROAST FILET OF BEEF. One pound mushrooms, * cup butter, 1 teaspoon flour, i cup heavy cream, i teaspoon salt, & teaspoon pepper, i cup ketchup, i cup chutney. Saute mueh- | rooms in butter 5, to 6 minutes. Mix flour to a paste with a little of the I cream, and add with remaining ingredients to the sauted mushrooaw. Cook slowly for 5 minutes, gently. Servo very hot with filet mignon or I other desired cut of beef. Approximate yield, 2 cups of sauce. MUSHROOM-STUFFED MEAT LOAF. i' ' Half pound mushrooms, sliced; \ cup onions, sliced; £ cup diced celery (in season), 1 green pepper, ~ chopped; 2 tablespoons butter, 1 cup tomato juice, 1 cup bread crumbs, 1$ teaspoons salt, I teaspoon pepper, 21b round steak, ground; 1 bay leaf. Saute mushrooms, onions, celerjh and <|reen pepper in butter, add tomato juice and simmer for 10 minutes. Add crumbs, i teaspoon salt and the pepper, mixing welL Mix remaining salt with meat. Shape into loaf in: greased baking dish, scoop out centre and fill with mushroom mixture. Combine remaining meat with egg and cover stuffing with it. Break bay leaf in bits and sprinkle over loaf. Bake in very hot oven ■ (450 degrees F.) 20 minutes and then reduce heat to moderate (250 degrees F.) and continue baking 20 to 25 minutes longer until done. Approximate yield, 6 portions.