TO-DAY’S RECIPE.

Star (Christchurch), Issue 18971, 21 January 1930, Page 12

TO-DAY’S RECIPE.

STUFFED MUSHROOMS. Required: lib of mushrooms, l£oz of butter, loz of chopped ham, i tcaspoonful of chopped onion, 1 teaspoonful of chopped parsley, 2oz of breadcrumbs, yolk of one egg, 3 dessertspoonfuls of good gravy, salt and pepper. Choose out the whole, firm mushrooms, peel them carefully, and trim the stalks. Next peel the broken ones and their stalks, and chop them finely. Melt half the butter in. a frying-pan, put in the chopped ham and chopped mushrooms, and fry them for about five minutes; then add the parsley, crumbs, the beaten yolk of egg, and the grav}-. Mix these well together, adding a good seasoning of salt and pepper. Next, with this mixture stuff the mushrooms carefully, letting the mixture come high up the stalks so as to form a pyramid. Place the stuffed mushrooms on a slightly-greased baking-tin, and bake them in the oven for about ten minutes, or till they are tender.