Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- a small pinch of thyme
- two hard-boiled yolks of eggt can be added to the mixture
- pepper
- salt
- thyme
- parsley
Directions
Mushrooms ^ la Bordelaise.— This, as the name implies, is a French recipe. It consists of ordinary grilled mushrooms, served in a sauce composed of oil or oiled butter, chopped up with parsley and garlic, thickened with the yolks of eggs.
Mushrooms a la Provencale. — This is an Italian recipe. You must first wash, peel, and dry the mushrooms, and then soak them for some time in what is called a marinade^ which is another word for pickle, of oil mixed with chopped garlic, pepper, and salt. They are then stewed in oil with plenty of chopped parsley over rather a brisk fire. Squeeze a little lemon-juice over them and serve them in a dish surrounded with a little fried or toasted bread.
Mushroom Forcemeat.— The mushrooms after being cleaned should be chopped up and fried in a little butter ; lemon-juice should be added before they are chopped in ordei to preserve their colour. One or two hard-boiled yolks of eggt can be added to the mixture, and the whole rubbed through a wire sieve while hot. When the mixture is hot it should be moist, but, of course, when it gets cold, owing to the butter it will be hard. This mushroom forcemeat can be used for a variety of purposes.
Mushroom Pie. — Wash, dry, and peel some mushrooms, and cut them into slices with an equal quantity of cut -up potatoes. Bake these in a pie, having first moistened the pota- toes and mushrooms in a little butter. Add pepper and salt and a small pinch of thyme. Cover them with a little water and put some paste over the dish in the ordinary way. It is a great improvement, after the pie is baked, to pour in some essence of mushrooms made from stewing the stalks and peel- ings ill a little water. A single onion should be put in with them.
Mushroom Pie, Cold. — Prepare the mushrooms, potatoes, and essence of mushroom as directed above, adding a little chopped parsley. Bake all these in the dish before you cover with paste, add also an extra seasoning of pepper. When the mushrooms and potatoes are perfectly tender, strain off all the juice or gravy, and thicken it wdth corn-flour ; put this back in the pie-dish and mix all well together, and pile it up in