Mushroom Tart and Gravy
Ingredients
Directions
Prepare the pie
Pick and wash the mushrooms, remove the stalks, dry them and cut them into pieces.
Make pastry with the meal, 3 oz. of the butter, and a little cold water.
Roll out the pastry, line a large plate and heap the mushrooms upon it.
Dredge the mushrooms well with pepper and salt.
Cut the rest of the butter into bits to be scattered over the mushrooms.
Keep a little of the pastry, cut it into thin strips and lay them in a diamond shape across the pie.
Bake the pie 3/4 hour in a moderate oven.
Make the gravy
Fry the stalks and eschalots in the butter.
Gently cook them in 3/4 pint of water for 1/2 hour, adding seasoning and the bay leaves.
Strain the sauce.
Return the sauce to the saucepan and thicken it with the cornflour.
Nutrition, whole recipe (rough)
Counts 3 of 4 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 3 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Allinson cornflour
- Thickens the strained gravy as it heats, giving it body.
- Eschalots
- Add aromatic sweetness and savoury depth to the gravy base.
- Bay leaves
- Infuse the gravy with a subtle herbal aroma while it simmers.
The step that matters
Thicken the sauce with the cornflour. Cornflour starch must be heated in liquid to swell and thicken. Adding it to a boiling sauce too quickly can make lumps, so stir it in smoothly and keep the sauce simmering until it thickens.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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