COOK with Elizabeth

Press, Volume XCVII, Issue 28573, 30 April 1958, Page 2

COOK with Elizabeth

Stuffed Mushrooms While mushrooms are still about it is worth remembering that no matter how ordinary a meat dish, it takes on a high-society air the moment a mushroom is added to garnish it. Take an ordinary meat-loaf for Instance, or a platter of grilled chops; ring them round with stuffed mushrooms and a chef could not produce a more interesting meal. When your walk over the hills haa been really productive, save about 1} dozen of the largest and most perfect for this. Stuffed Mushrooms: U to 2 dozen large mushrooms, 2 beef cubes, 3 cups water, 2 stems celery, 1 small onion, 1 cup finely chopped walnuts, salt and pepper, 1 dessertspoon chopped parsley, 2 tablespoons melted butter, 1 teaspoon mushroom ketchup, 1 teaspoon Worcester sauce, 1 tablespoon fine white breadcrumbs. Remove stalks from caps of the mushrooms. Dissolve 2 beef cubes in 3 cups of water and in it place mushroom caps, stalks, and 2 pieces of celery, and one whole small onion. Simmer about 20 minutes, until the mushrooms are tender. Strain and set aside the caps. Mince or very finely chop the onion, celery and mushroom stalks. Add very finely chopped walnuts and parsley, fine breadcrumbs, ketchup, sauce, salt and pepper. Add 2 tablespoons butter and stir over gentle heat until well blended. Mound a little of the filling into the mushroom caps, place a tiny dot of butter on top of each and toast under the grill until bubbling. Serve with bacon, grilled ham, or grills.