MUSHROOMS COOKED UNDER GLASS
For four you will need: lib mushrooms 1 cup butter 2 teaspoons lemon juice 1 cup cream 2 tablespoons sherry 1 tablespoon chopped parsley Salt Paprika 4 slices bread $ Inchthick Method: Trim stems from mushrooms. Beat butter until creamy and add gradually the lemon juice, parsley, salt and paprika to taste. Using a round pastry or scone 'cutter, cut bread into rounds, and toast. When it K cold spread on both sides with half of the prepared butter mixture. Spread the remainder of the butter mixture on the mushroom caps. Place the toast in the bottom of a small baking dish over which a clear ovenproof glass bowl will fit, or alternatively use a large shallow casserole which has a clear ovenproof glass lid. Heap the mushroom on the toasts and pour the cream over them. Cover closely With glass bowl or lid and bake at 350-375 for 25-30 minutes, adding more cream if they become dry. Just before serving sprinkle over sherry and chopped parsley.
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Bibliographic details
Press, Volume CX, Issue 32384, 25 August 1970, Page 4
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170MUSHROOMS COOKED UNDER GLASS Press, Volume CX, Issue 32384, 25 August 1970, Page 4
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