HOME COOKING

Press, Volume XCVIII, Issue 28823, 18 February 1959, Page 3

HOME COOKING

RECIPES and KITCHENCRAFT

MUSHROOMS ADD A NOTE OF LUXURY TO A MEAL .

(By

“Elisabeth”)

~ Mushrooms do much to reconcile us to the thought that the summer is over, and even a very few will add a note of luxury to a meal.

Rolled m steak, added to seasoning, popped into a casserole, teamed up with flaky paster in a vol-au-yent, turned into creamy sauce to coat a meat roll, taf or chicken or even a piece of boiled mutton, will all turn the meal into something special.

If there are plenty of mushrooms it is easy, but often we have only a few which must be made to serve the many.

One good way is to team the mushrooms up with nee, onion, bacon and cheese as in this most delicious savoury dish.

Savoury Mushroom Rice * lib onions 1 clove garlic 2oz butter 3 cups stock lib rice Boz mushrooms 3 rashers bacon 4oz grated cheese Balt and pepper A little extra butter Chop finely 11b onions and a elove of garlic (omit if not liked); saute in 2oz butter until golden. Peel mushrooms and slice them into the pan and continue frying gently for five minutes. Stir in lib uncooked rice and continue to fry gently, stirring frequently, for quarter of an hour.

Stir in 3 cups of boiling soup or stock and season to taste with salt and pepper. • Turn into a casserole, cover and cook slowly until the rice is tender. Remove the lid and sprinkle with grated cheese.

Cut bacon into small pieces and dot over the top alternately with a little butter. Return to the oven or toast under the grill until the cheese is bubbly and the bacon crisped.

Mushroom Stuffed

Shoulder

A shoulder of hogget, boned and stuffed with a mushroom savoury stuffing and served with small baked Onions, sauted mushrooms and a mushroom cream gravy is a meal to remember. 1 boned shoulder 2 cups breadcrumbs > 1 minced onion 4 tablespoons melted butter 2 tablespoons chopped parsley 1 teaspoon mixed herbs. Jib sliced mushrooms 1 egg a little hot water salt and pepper whole onions and mushrooms 1 tin cream of mushroom soup Saute sliced mushrooms and minced onion in melted butter gently for five minutes. Combine with breadcrumbs, herbs, egg and seasonings and moisten with hot water. Turn into the cavity the bone has been cut from in the shoulder, fold neatly and tie securely. Roast, allowing 40 minutes to the pound. Peel whole onions and bring them to the boil covered in cold water. Simmer 10 minutes, then drain out onions, reserving the liquor. Place onions in the dripping round the 'meat to roast until browned. When the meat is eooked lift out, drain excess fat and make gravy using the onion liquor and the tin of cream of mushroom soup, cooking it in the meat pan. Saute whole mushrooms and arrange, with the onions round the joint, and serve the cream gravy separately.

Tomatoes Stuffed With Mushrooms

Add a sophisticated and delicious finishing touch to the dinner you are planning by serving tomatoes stuffed with mushroom. It is something we can only do when the tomato and mushroom seasons briefly overlap, and it is too good to miss. Almost any dinner of steak, cutlets, pork chops or even roasts are quite appropriately and most appetisingly enhanced by them. They will even act as a savoury trifle to start a dinner on their own.

2 tablespoons butter Boz mushrooms 4 tablespoons flour Salt and pepper i teaspoon Worcester sauce 3 drops tabasco sauce li cups milk 1 cup fine white breadcrumbs 2 tablespoons melted butter 2 tablespoons grated cheese 6-8 tomato shells

Scoop the pulp from tomatoes, leaving the shells about fin thick. Save the fruit for soup or stews and drain the shells well. Melt 2 tablespoons of butter and to it add Bozs mushrooms which have been pealed and chopped. Saute gently until tender, then blend in 4 level tablespoons of flour. Add a little salt and pepper, Worcester sauce and 3 drops of tabasco sauce, then stir in slowly li cups of milk, stirring until smooth and. boiling. Spoon the thick mixture into the tomato shells. Cover with soft white breadcrumbs, then pour a little melted butter over each.

Grate dry tasty cheese on a fine grater and sprinkle a little over the top of each. Set on a lightly buttered dish and bake in a moderate oven—regular 4 or 350 degrees for fiftteen to 30 minutes.

Mince, Mushroom Mould < A baked savoury rice ring is filled with mineed meat and coated with creamy mushroom sauce to' make a most delectable meal. Fresh mince is used here, but if a piece ofleft-Over meat is your problem for the day that may be used for the ring filling and with the helpful glamour of mushrooms added, a most unpromising beginning turns into the week’s star meal. 1 cup rice 1| pints well flavoured stock 3 teaspoons salt 2ozs butter 1 cup top milk 2 egg yolks 11b minced meat 1 minced onion 1 rasher miricSd bacon 1 minced kidney 1 teaspoon Worcester sauce 1 tablespoon tomato sauce 2ozs butter . 2ozs flour Bozs mushrooms 2 cups milk Salt and pepper

Boil rice in stock for half in hour, then beat in butter, salt, egg yolks or whole eggs and top milk and turn into a buttered ring tin. Bake until set and lightly browned. Turn out oh to a hot dish and fill' with savoury mince. To cook themince, place all ingredients in the top of a double saucepan and Cook slowly, covered bqt stirring fairly frequently, until tender and thick.- Melt 2ozs butter' and in it saute Bozs peeled mushrooms. . .

Blend’ lb 2ob» flpur, .then stir in 2 cups of milk, salt add pepper and cook, Stirring, .untll- thlck and smooth ai)fl boiling. Codk fOr five minutes, then pour over the filled ring. ;“.'* '