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Baked Mushrooms

Vegetables

Large mushrooms, baked whole with a little butter and seasoning (Mrs.B, etc)


Original Receipt in 'The Book of Household Management', 1861, edited by Isabella Beeton (See Mrs.B)

BAKED MUSHROOMS.
(A Breakfast, Luncheon, or Supper Dish.)
1124. INGREDIENTS: 16 to 20 mushroom-flaps, butter, pepper to taste.
Mode: For this mode of cooking, the mushroom flaps are better than the buttons, and should not be too large. Cut off a portion of the stalk, peel the top, and wipe the mushrooms carefully with a piece of flannel and a little fine salt. Put them into a tin baking-dish, with a very small piece of butter placed on each mushroom; sprinkle over a little pepper, and let them bake for about 20 minutes, or longer should the mushrooms be very large. Have ready a very hot dish, pile the mushrooms high in the centre, pour the gravy round, and send them to table quickly, with very hot plates.
Time: 20 minutes; large mushrooms,½ hour.
Average cost: 1d. each for large mushroom-flaps.
Sufficient: for 5 or 6 persons.
Seasonable: Meadow mushrooms in September and October; cultivated mushrooms may be had at any time.






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