Mushrooms Au Beurre

Post: Reliable Recipes

Eliza Acton

INGREDIENTS:
  • 3 pints of meadow mushrooms
  • 4 1/2 oz fresh butter
  • 1 small teaspoon of salt
  • 1/2 teaspoon mace, pounded
  • 1/3 teaspoon of cayenne pepper
METHOD:
  1. Cut the stems from the mushrooms and clean with a flannel and salt, then either wipe them dry with a soft cloth, or rinse them in fresh water, drain them quickly, spread them in a clean cloth, fold it over them and leave for ten or more minutes to dry.
  2. For every pint of mushrooms put 1 1/2 ounces of fresh butter into a thick iron pan and shake it over the fire until it just begins to brown. Throw in the mushrooms, and continue to shake the saucepan so that they may not stick to it or burn.
  3. After 3-4 minutes strew over them some salt, cayenne and mace. Stew till they are perfectly tender. Heap them in a dish, and serve in their own sauce only, for breakfast, supper or luncheon.

Notes: Nothing can be finer than the flavour of the mushrooms thus prepared; and the addition of any liquid is far from an improvement to it. They are very good when drained from the butter, and served cold, and in a cool larder may be kept for several days. The butter in which they are stewed is admirable for flavouring gravies, sauces and potted meats. Small flaps, freed from the fur and skin, may be stewed in the same way; and either these or the buttons, served under roast poultry or partridges, will give a dish of very superior relish.

Obs: Persons inhabiting parts of the country where mushrooms are abundant, may send them easily, when thus prepared (or when potted), to their friends in cities, or in less productive counties. If poured into jars, with sufficient butte to cover them, they will travel any distance, and can be re-warmed for use.

Enjoy!

This recipe is from Eliza Acton, Modern Cookery for Private Families, 1845, pp329-330


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