MUSHROOM RECIPES.

New Zealand Herald, Volume LXIII, Issue 19328, 15 May 1926, Page 6 (Supplement)

MUSHROOM RECIPES.

Mushroom Omelette. —Melt a little butter in a saucepan and place -|lb. of mushrooms in it, and cook gently on the gas cooker. Beat, two eggs lightly, add two tablespoonfuls of water. Melt a tablespoonful of butter in an omelette pan. and pour in the beaten eggs and fry over the gas quickly. Directly it is done slide off on to a hot dish, spread with the mushrooms, fold over, and serve very hot.

Mushrooms and Rice. —Wash and drain about 4oof rice. Brown a sliced onion in butter: add the rice, mix well, and stir in three-quarters of a pint of stock or gravy. Let it boil up, stirring nearly all the' time, and then simmer slowly until the rice is tender, but not bruised. Add salt and pepper: stir in about 6 or f3 button mushrooms washed and chopped. Add a teaspoonful of butter and a dessertspoonful of grated cheese. Serve very hot. Mushrooms on Toast.—£lb. of mushrooms, loz. of butter, squares of buttered toast, a pinch each of powdered mace, salt, and cayenne. Cut off the ends of the stems and see that the mushrooms are quite, clean. Melt the butter in a small pan, put. ill the mushrooms, and when they are hot, sprinkle in the salt, pepper, and mace, and let them simmer very gently until done. Serve on buttered toast* lightly sprinkled with chopped parslev; or. as an accompaniment to any other dish, they may be served without the toast. They make an excellent vegetarian dish surrounded with boiled rice or macaroni cheese. Marrow and Mushrooms. —Pare and cut two medium-sized marrows in half lengthwise. boil tlieru in sailed water for about ten minutes, and drain well. ' Meanwhile, chop mushrooms to fill*two teacups, add .'i good half teacupful of chopped ham or bacon, a half-teaeupful of breadcrumbs, and liberal seasoning. Melt butter to barely cover I lie bottom of a saucepan, put in the mixture, add a beaten egg, and stir over the fire for a few minutes. Fill the cavities in the marrow after scooping out the seeds, cover with lightlybrowned breadcrumbs, add bits of liuller or fat, and bake gently for half an hour. Serve with gravy, or with brown sauce made of good stock or diluted meat extracl, or with tomato sauce.