Common Edible Mushrooms

MUSHROOM COOKERY
MUSHROOMS BAKED WITH TOMATOES *
In a baking dish arrange small round slices of buttered toast;
upon each piece place a rather thin slice of peeled tomato, salted
and peppered. Upon each slice of tomato place a fine, thick mushroom,
gill side up; in the center of each mushroom put a generous
piece of butter. Season with pepper and salt. Cover the dish and
bake in a hot oven for 10 minutes; then uncover and bake for an
additional 5 to 10 minutes, as the mushrooms appear to require.
PEPPERS STUFFED WITH MUSHROOMS *
Cut the stem end of the peppers and carefully remove all seeds
and the white membrane. Wash the mushrooms. Chop or break
them into small pieces, season with pepper and salt, press firmly
into the peppers, and put a good-sized lump of butter on top of
each. The water adhering to the mushrooms after washing will
furnish sufficient moisture for cooking.
Arrange the peppers on end in a baking dish, having the water
with salt, pepper, and butter poured in to the depth of about i
inch. Place the dish in a hot oven, cook covered for 15 minutes;
then uncover and baste and cook for 10 or 15 minutes longer, or
until the peppers are perfectly tender. An addition of chopped
cooked chicken or veal to the mushrooms is a pleasing and nutritious
variation.
MUSHROOM OMELET t
Prepare an omelet of 6 eggs, salt, pepper, and a dash of paprika.
. . . Beat your eggs with a fork but not more than is necessary
to mix the white and the yolk. Use a heavy iron skillet, place
a generous amount of butter in it, and when it begins to brown,
add your eggs and finish your omelet as usual. You will have prepared
your mushrooms before this, however. A quarter pound,
sliced, and lightly sauteed in butter. Pour over the omelet, fold,
and serve at once.
* From the U.S.D.A. Bull. No. 796.
t Helmut Ripperger. Mushroom Cookery, New York: George W. Stewart.
1941.
Ill