Mushroom sauce

“ To make brown mushroom sauce from tinned mushrooms, open the tin of mushrooms and add the contents, liquid and all, to about an equal quantity of good, thick, rich, brown gravy. The mushrooms should be chopped small, and served in the gravy just as they are. ”

“ Add brown stock gradually, continue stirring. Add lemon juice and sherry. Heat the mushrooms in their own liquor; if they are the very small button mushrooms they may be used whole, if larger mushrooms are used they may be cut in quarters. Drain from the hot liquor and add them to the sauce. Reserve one half cup of mushrooms from the can to use in croquette mixture.
Veloute Sauce
2 tablespoons butter. 2 tablespoons flour. 1 cup chicken or white stock. Salt and pepper.
Process: Prepare same as thin White Sauce.
Creole Sauce
Prepare a Brown Mushroom Sauce. ”

“ Cook this in a covered stewpan and pass it through a sieve, but see that none of the bay leaf or thyme goes through. Mix this sauce with an equal quantity of Velute (No. 2) or Espagnole sauce, (No. 1) , let it boil and pass through a sieve again and at the last add a teaspoonful of castor sugar, the juice of half a lemon, and an ounce of fresh butter. (Another tomato sauce may be made like this, but use stock instead of vinegar and leave out the lemon juice and sugar.)
No. 11. Mushroom Sauce Ingredients: Velute sauce, essence of mushrooms, butter. ”

“ Then drain and arrange on platter. Sprinkle on each layer grated cheese and mushroom sauce. Serve hot.
MUSHROOM SAUCE, ITALIAN STYLE— (For macaroni, spaghetti, ravioli and rice.) —A small piece of butter about the size of an egg. One or two small onions, cut very small. About two pounds of beef. Let all brown. Prepare as you would a pot roast. Add Italian dried mushrooms, soaked over night in hot water, chopped in small pieces. Add about one-half can of tomatoes. Let all cook well. Salt and pepper to taste. Add a little flour to thicken. ”

“ The edible mushroom is the basis of the sauce called mushroom catsup; a great proportion of which is prepared by gardeners who grow the fungi. The mushrooms employed for preparing this sauce are generally those which are in a putrefactive state, and not having found a ready sale in the market; for no vegetable substance is liable to so rapid a spontaneous decomposition as mushrooms. ”

“ MUSHROOM OMELET.—Take some fresh-gathered mushrooms; remove the stalks, and rub the flaps or heads very slightly with a little salt, mixed with cayenne. Then stew the mushrooms in a small sauce-pan, with barely sufficient cream or rich milk to cover them. Put in with them a small onion; and if the onion is found to turn blackish, throw away the whole; it being proof that there is among them a false or poisonous mushroom. Stir them with a silver spoon, and keep on the lid of the pan closely; unless when you are stirring. If the spoon turns black, the mushrooms should not be eaten. ”

“ We do not believe that mushrooms are nutritive; every one knows they are often dangerously indigestible; therefore the rational epicure will be content with extracting the flavour from them, which is obtained in the utmost perfection by the process directed in No. 439.
Mushroom Sauce, brown.— (No. 306.) ”

“ I am not partial to garnishing Velouté Sauce with carrots, an onion with a clove stuck into it, and a faggot, as many do. The stock should be sufficiently fragrant of itself, without requiring the addition of anything beyond the usual condiments. The only exception I should make would be for mushroom parings, even though it is preferable, when possible, to replace these by mushroom liquor. But this is always scarce in kitchens where it is used for other purposes; wherefore it is often imperative to have recourse to parings in its stead. ”

“ Champignon Powder.—Put the champignons in a stew-pan with a little mace and a few cloves, and a sprinkling of white pepper. Simmer, and shake constantly to prevent burning, until any liquor that may exude is dried up again. Dry thoroughly in a warm oven until they will easily powder. Put the dried agaric, or the powder, into wide-mouthed glass bottles, and store in a dry place. It will keep any length of time. A tea-spoonful added to any soup, or gravy, or sauce, just before the last boil is given, will produce a very fine mushroom flavour. ”

“ Melt butter or margarine in a saucepan; add onion and cook for one minute. Add flour and blend. Gradually stir in mushroom liquor and enough milk to make 2 cups liquid. Cook, stirring constantly, until smooth and thickened; add seasonings and mushrooms. Heat and serve on toast. 6 Servings
MUSHROOMS IN CHEESE SAUCE—Omit onion and Worcestershire sauce. When sauce has thickened, stir in 1⁄2 cup grated, sharp Cheddar cheese, seasonings and mushrooms. Heat and serve on toast. ”

“ Cut some rounds of bread about 3⁄4 of an inch thick and scoop them out rather thinner in the centre, fry until a golden brown, drain, and keep hot. Place the required number of mushrooms on a greased baking-tin with a piece of butter in each, and place in the oven to cook. In the meantime mince one or two mushrooms and place them in a pan with a small quantity of good brown sauce. When cooked place a spoonful on each croûte, and a whole mushroom on the top of each. ”

“ There are some 500 species of British mushrooms, and of these many are more or less poisonous, as the Fly mushroom (Agaricus muscarius) , which has a warted orange or scarlet cap, and possesses highly narcotic properties, causing delirium and death if eaten. Great care should be taken in gathering mushrooms to ensure that they are of the edible kind.
232.—BROWN ONION SAUCE. (Fr.—Sauce Bretonne.)
Ingredients.—2 Spanish onions, 1⁄2 a pint of Espagnole sauce, 1⁄2 a gill of haricot beans, seasoning, 2 ozs. of butter. ”

“ Pour on them a good gravy, seasoned with salt, pepper, allspice, and either mushrooms or mushroom ketchup, adding truffles and morels, if approved. Strain, and thicken with butter and a little flour.
SWEETBREADS ROASTED. Parboil two large ones; when cold, lard them with bacon, and roast them in a Dutch oven. For sauce, plain butter and mushroom ketchup.
SWEETMEATS. Preserves or sweetmeats should be carefully kept from the air, and set in a very dry place. If they have only a small proportion of sugar, a warm situation would not injure them ”

“ For a stew the mushrooms ought to be below middle-size. Clean, wash and cut as for the preceding. Put a saucepan on the fire with olive oil, one or two cloves of oil and some mint leaves. When the oil begins to splutter, put the mushrooms in without dipping in flour, season with salt and pepper and when they are half cooked pour in some tomato sauce. Be sparing however, with the seasoning, in order that the mushrooms do not absorb it too much and so lose some of their own delicate flavor. ”

“ The French canned mushrooms are safe, convenient and cheap. One can, costing forty cents, is enough for a sauce for at least ten people. There is nothing else among vegetables which gives such a peculiarly delicious flavor to meat sauces. Mushrooms are used also as a relish for breakfast and tea, or as an entrée. In gathering from the fields one should exercise great care not to collect poisonous toadstools, which are in appearance much like mushrooms, and are often mistaken for these by people whose knowledge of vegetables has been gained solely by reading. ”

“ We always broke the large buttons off with the greatest care and settled the spawn back in the loose dirt for a future harvest. We often found large mushrooms above ground, and these were delicious baked with cream sauce. They would be about the size of an ordinary saucer, but tender and full of rich flavor—and the buttons would vary in size from a twenty-five-cent piece to a silver dollar, each one of a beautiful shell pink underneath. They were so very superior to mushrooms we had eaten before—with a deliciousness all their own. ”

“ Sometimes you may use mushrooms boild in water, salt, sweet herbs—large mace, cloves, bayleaves, two or three cloves of garlick, then take them up, dip them in batter & fry them brown, make sauce for them with claret, and the juyce of two or three oranges, salt, butter, the juyce of horse-raddish roots beaten and strained, grated nutmeg, and pepper, beat them up thick with the yolks of two or three eggs, do this sauce in a frying-pan, shake them well together, and pour it on the hash with the mushrooms. ”

“ Wash and pick, a bason full of small button mushrooms, take off the thick skin, and stew them in veal broth, with pepper, cayenne, salt, mace, and nutmeg, 3 lumps of sugar, also enough butter rolled in flour, or arrow root, to thicken the sauce. Stew gently, till tender, stirring occasionally. When done, keep the sauce hot, and pour it over fowls, veal, or rabbit.—Or: stew the mushrooms in thin cream, instead of broth, and thicken as above. ”

“ For every pint of them thus prepared, put an ounce and a half of fresh butter into a thick iron saucepan, shake it over the fire until it just begins to brown, throw in the mushrooms, continue to shake the saucepan over a clear fire that they may not stick to it nor burn, and when they have simmered three or four minutes, strew over them a little salt, some cayenne, and pounded mace; stew them until they are perfectly tender, heap them in a dish, and serve them with their own sauce only, for breakfast, supper, or luncheon. Nothing can be finer than the flavour of the mushrooms thus prepared ”

“ Choose them rather large and black underneath, peel the skin from the top, and broil over a sharp fire, seasoning with pepper and salt; when done, place a small piece of butter upon each and serve; ten minutes is sufficient time to broil good-sized ones.
No. 1102. Mushrooms farcis.
Procure twelve middling-sized mushrooms, scoop out part of the interior, make a good sauce aux fines herbes (No. 26) very thick, to which add the interior of the mushrooms, and a few bread-crumbs ”

“ Pick over half a pound of mushrooms, cut them in small pieces like dice, and put them to stew in the oven with plenty of butter, pepper, and salt. Make a thick white sauce, and you may add to it the juice from the mushrooms when they are cooked; then stir in the mushrooms. Take three hard-boiled eggs, and separate yolks from whites. Put into a shallow vegetable-dish the whites cut up in small pieces, pour over them the bechamel with the mushrooms, and finish up by sprinkling over the top the hard-boiled yolks, which you have crumbled up with a fork. ”

“ Soak them one hour in salt water; boil till tender in salt water in which an onion has been put. One can mushrooms ("champignons") cut into small pieces, stew a bit till tender and mix with sweetbreads after they are boiled till tender and cut into small pieces. One pint cream, one tablespoonful butter, one tablespoonful flour. Cream the butter, mixing with the flour till smooth; stir with the cream, add one tablespoonful of Worcestershire sauce and stir together over the fire until it boils, then pour it over the sweetbreads and mushrooms. ”

“ The simplest way of cooking mushrooms is usually the best, and this may be broiling, sautéing in butter, or stewing in a little cream sauce. These simple ways may be varied by seasoning with sherry, Madeira, or lemon-juice. Any meat stock may be used to stew them in, but many of the mushrooms are very juicy, and their flavor must not be lost by diluting them with too much liquor. They may be cut in pieces when used for sauces. When dried and powdered they make an excellent seasoning for sauces. Dried cèpes may be bought at grocers', and are very useful to stew in sauces. ”

“ Broiling over the coals, gills upward, seasoning with butter, pepper, and salt during the cooking, is a favorite method with most of the Agarics, but a well-known fungus epicure claims that this mushroom "may be cooked in any way that an oyster is, and will be found fine eating." ”

“ Spores at first nearly round, becoming elliptical, salmon color.
[Pg 3-14]
This fungus is esteemed in Europe, where it is eaten prepared in a variety of ways.
When young and tender it can be sliced and broiled or minced and stewed, making a delicious dish. When too old the stock is rather tough for good eating, but the gravy taken from it forms a rich flavoring for a vegetable stew or a meat ragout. The following recipe for cooking this mushroom has been recommended:
Slice and macerate it, add pepper and salt, a little lemon, and chopped onions or garlic ”

“ Then add sufficient dried bread-crumbs that have been rubbed through a wire sieve to make the whole into a moist paste, fill each of the cups with this mixture so that the top is as convex as the cup of the mushroom, having first seasoned the mixture with a little pepper, salt, and lemon-juice. Shake some fine bread-raspings over the top so as to make them of a nice golden-brown colour, pour a little drop of oil into a baking-tin, place the mushrooms in it, and bake them gently in an oven till the cup part of the mushroom becomes soft and tender, but take care they do not cook till they break. ”

“ This you make by heating half a pint of any good stock, adding to it a gill of Madeira, thickening it with a little flour braided with butter, and adding at the last a dozen mushrooms that have been minced and fried [Pg 136] moderately in a little butter. You may use sherry instead of the Madeira for basting the cutlets and for the sauce if you like. And also you may use the tinned instead of fresh mushrooms if you prefer to do so. For fresh mushrooms may not be any too plenty just now, and consequently are a thought expensive. Still, they’re quite worth the price. ”