Worldwide Cookbooks

The Consumer Viewpoint

SIMPLE ITALIAN COOKERY

American Woman's Home

Art of Living in Australia

Cooking Eggs

Elegant Art of Dining

Guide to Marketing and Cooking

Italian Recipes

Meal Preparation

School and Home Cooking

Physiology of Taste

Tried and True Recipes

Library of Cookery

Hans Christian Andersen . American Fairy Tales . Grimm's Fairy Tales

Aesop's Fables - Tales with Morals . Mother Goose . Mother Goose in Prose

MUSHROOMS AND THEIR PREPARATION

30. Mushrooms are not a vegetable; still they are included in this
Section because they are used like a vegetable. In reality, they are a
fungus growth containing no chlorophyl, or green coloring matter, and,
as shown in Fig. 7, consisting of an erect stalk that supports a
cap-like expansion. They occur in many varieties, both poisonous and
non-poisonous. The non-poisonous, or edible, mushrooms are found on
rich, moist pastures all over the world and they are also very
frequently cultivated. They may be collected in almost any locality, but
no person who is not perfectly familiar with their characteristics and
therefore able to judge the non-poisonous kinds from the poisonous
should attempt to gather them. Fresh mushrooms can usually be found in
the markets, but as they are expensive, they should be considered a
luxury and used only occasionally. Instead, some of the small canned
varieties, which are usually satisfactory for most purposes, should be
used when mushrooms are desired and the wild ones cannot be secured.

31. In food value, mushrooms are not very high, being about equal to
beets or carrots in this respect; but they have a higher percentage of
protein than these vegetables and they contain extractives similar to
those found in meat. To increase their food value, mushrooms are often
combined with other foods, such as peas, chestnuts, diced meats, and
fowl, and made into dishes of various sorts. Then, again, they are
served as a garnish with steaks and other meat dishes. In short, if they
can be secured from the surrounding neighborhood or the price is not
prohibitive, they should be used in the many excellent ways that are
devised for their preparation.

32. PREPARATION FOR COOKING.--To prepare mushrooms for cooking, clean
them by brushing them carefully with a soft brush, by scraping the
surface, and, in some cases, by removing the stems. Do not, however,
throw the stems away, for they may be used as well as the caps. If the
mushrooms are found to be tough, the skin should be peeled off. After
being thus prepared, mushrooms may be cooked in various ways, as is
explained in the accompanying recipes. [Illustration: FIG. 7]

33. BROILED MUSHROOMS.--One of the simplest methods of cooking mushrooms
is to broil them. This may be done either by exposing them directly to
the heat or by pan-broiling them. In this recipe, only the caps
are used.

Clean the mushrooms that are to be broiled and remove the stems. Place
the caps in a broiler that has been greased or in a slightly greased
frying pan. Brown them on one side, then turn them and brown them on the
other side. Remove to a platter, dot with butter, season with salt and
pepper, and serve.  34. STEWED MUSHROOMS.--Another very simple way in
which to cook mushrooms is to stew them and then serve them on toast.
When prepared by this method, both the stems and the caps are utilized.

Clean the mushrooms and cut both the caps and the stems into small
pieces. Cook until tender in sufficient water, stock, or milk to cover
them well, and then season with salt and pepper. To the liquid that
remains, add enough flour to thicken it slightly. Serve on toast.

35. SAUTED MUSHROOMS.--When mushrooms are sauted, they are often used
with other dishes, particularly broiled steak, to improve the flavor and
give variety. In fact, steak smothered with mushrooms is considered a
luxury. However, sauted mushrooms are very frequently served alone or,
together with a sauce made from the fat in which they are cooked, they
are served on toast.

Clean the mushrooms, remove the stems, and dredge both stems and caps
with flour. Melt fat in the frying pan and place the dredged mushrooms
in it. Saute until brown on both sides and season with salt, pepper, and
chopped parsley. Serve in any desired manner. If sauce is desired, add
water or stock to the flour and fat that remain in the frying pan, and
allow this to cook for a few minutes.

36. CREAMED MUSHROOMS AND CHESTNUTS.--No more delightful combination can
be imagined than mushrooms and chestnuts. When combined with a cream
sauce and served in patty shells or timbale cases, a dish suitable for
the daintiest meal is the result. Another very attractive way in which
to serve this combination is to place it in a baking dish, or, as shown
in Fig. 8, in individual baking dishes, cover it with a layer of biscuit
or pastry crust, bake, and serve it as a pie.

CREAMED MUSHROOMS AND CHESTNUTS
(Sufficient to Serve Eight)

1-1/2 c. stewed chestnuts
1-1/2 c. stewed mushrooms
3 Tb. butter
3 Tb. flour
1-1/2 tsp. salt
1/8 tsp. pepper
1-1/2 c. milk

Remove the shells from the required number of Italian chestnuts and
cook the nut meats in boiling water until tender. Peel off the skins and
break the chestnuts into pieces. If fresh mushrooms are used, stew them
in boiling water until tender. Cut the stewed or canned mushrooms into
pieces of the same size as the chestnuts, and mix the two together. Make
a cream sauce by melting the butter, adding the flour, salt, and pepper,
and stirring in the hot milk. Cook until the mixture thickens, pour it
over the chestnuts and mushrooms, and serve in any of the ways
suggested.