Common Edible Mushrooms

COMMON EDIBLE MUSHROOMS
STUFFED EGGPLANT*
Parboil an eggplant for about 20 minutes. Split in half lengthwise
and remove the inside and chop it up. Take 1/4 pound of
mushrooms and saute them for a few minutes ia butter, and, just
before they are done, add some minced onion. Mix the mushrooms
with the chopped eggplant and return into the two halves.
Sprinkle lightly with bread crumbs, freshly grated Parmesan, and
dab with a little soft butter. Bake in a moderate oven for 20 minutes.
MUSHROOM PUREE*
Chop 1/2 pound of mushrooms and fry in i ounce of butter
for a few minutes until they are done. Add 2 tablespoons of
brown gravy and simmer for a few minutes more. Add salt, pepper,
and the yolk of an egg. . . . Take the whites of 2 eggs . . .
beat them stiff, and mix with the mushrooms. Butter some ramekins,
fill with the mixture and bake in a moderate oven for 15
minutes.
MUSHROOM MOUSSE*
Cook 1/2 pound of mushrooms in salted water with a little
lemon juice until they are done. Drain them well and chop them
together with 4 ounces of lean boiled ham. Add 4 tablespoons of
white sauce, salt and pepper. Soak 1/2 ounce of gelatine in a little
cold water for 5 minutes. Add to the mixture and then let it cool.
Whip 1/2 pint of cream and gradually fold in with the rest. Set
on ice until firm.
STEWED CHINESE MUSHROOMS *
This is made with dried mushrooms. Soak 1/2 pound of mushrooms
in warm water for an hour, drain, and rinse. Crush 2 cloves
of garlic and cook for a few minutes in a pan brushed with oil.
Remove the garlic. Put the mushrooms in the pan and cook for
15 minutes. Add enough stock to cover, a small piece of ginger
shredded, bring to a boil and simmer for several hours. Serve with
soy bean sauce.
* From H. Ripperger. Mushroom Cookery.
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