MUSHROOM RECIPES

Manawatu Times, Volume LII, Issue 3575, 5 April 1927, Page 10

MUSHROOM RECIPES

Mushroom Toast. —Having peeled and removed the pedicles from your mushrooms, you make toast enough to be a bed for, the flaps .or buttons ready prepared. Then you spread on each slice a thick layer of cream, place the mushrooms on, it, upside down, drop a little more cream in each ,and dust over the whole salt and pepper. If a small repast is desired, you place glass jars over the mushrooms and cook them before a clear fire. Unless “glass” oven ware is used you must turn the dish often and not put it too near the fire, or the jars will break. In a 'good, steady heat vapour will rise and cloud them in a quarter of an hour. The mushrooms will' probably take about SO minutes to cook, though this all depends upon their size. When they are done the platter should be brought back a little from the heat for the vapour to condense, and disperse itself in the toast before the mushrooms arc served. The vapour is the essence, the spirit of goodness within. For a family breakfast or supper dish, when the cooking is on a largo scale, basins may be inverted over the fungi, and the whole placed in the oven, instead of before the stove. About half an hour is required for the baking. Bottled 'Mushrooms^ —Take some freshly gathered mushrooms, and peel them. Put a thick layer at bottom of pan. and sprinkle -with salt; repeat this until pan is threequarters full; boil slowly for two hours, then drain into a collander. Return the mushrooms to the pan, cover with spiced vinegar, and bring to boiling point. Then put; into airtight bottles.