MUSHROOMS, COOKERY OF. Edible mushrooms con tain some nitrogenous food and about 90% water. Eaten with other foods they are of great service in the diet on account of their flavouring properties. It is dangerous to eat mushrooms which have been gathered by anyone who has not studied the different kinds.
Among the most familiar kinds are the common meadow mush room (Agaricus campestris) ; button (immature) mushrooms em ployed chiefly for garnishing purposes and as an addition in high-class dishes; and truffles (underground fungi).
To prepare ordinary mushrooms for cooking, pick over and wipe with a flannel dipped in salt. Peel and remove stalks where necessary. The latter may be used for flavouring stews, soups, sauces, etc.
Mushrooms may be grilled (broiled) and served with maitre d'hôtel or plain butter, etc. ; baked in the oven under glass (or in a shallow dish) ; stewed in a casserole with other foods, e.g., Italian pastes, rice, or in a well-flavoured sauce; or, they may be used in stuffings for turkey, poultry and game ; they are also employed for garnishes in making galantines, etc.
Place the mushrooms in a stewpan with 2 oz. of butter, salt, a squeeze of lemon juice and a blade of mace. When cooked, stir in a white liaison of flour and butter blended together. Stir well and serve either as an entrée, or on toast as a savoury. This dish may be varied by adding other ingredients and may be served as a cream by adding a sauce of cream and beaten-up eggs.
These are frequently added as an addition to a mixed grill. Frying should be done in a frying pan and not in a deep pan of fat. It is best to use good margarine or butter.
Large mushrooms should be chosen for grilling. Grease the gridiron before cooking. Place flesh side uppermost on the gridiron.
Good-sized mushrooms are needed for stuffing. Any well-flavoured forcemeat can be used though certain flavours blend better with mushrooms than others, e.g., game. To stuff, remove the stalks and pile the forcemeat in the centre of each mushroom. Squeeze lemon juice over and cover with buttered paper or place under glass. Bake in the oven for half an hour.
Sprinkle salt freely over large meadow mushrooms and leave them to stand for a few hours, then mash them in a mortar and set aside for 48 hours. Stir from time to time. Press through a colander and place in a pan. Boil up, skim carefully and simmer for an hour. Strain into a pan and leave until the next day. Then strain again leaving the sediment at the bottom of the basin and add one ounce of black peppercorns, a blade of mace, half an ounce of allspice, one quarter of an ounce of ginger and half an eggspoonful of grated lemon rind to each quart of liquor. Boil up and reduce to half the quantity Bottle and store in a dry place.