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📝 Description
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🥘 Ingredients
16 to 20 mushroom-flaps, butter, pepper to taste.
👨🍳 Method
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.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this classic recipe for Baked Mushrooms this week, and I must say, it was like a warm hug from the past. I found the process of preparing the mushrooms to be surprisingly soothing—there's something about the simple act of wiping them down with a bit of flannel that feels almost meditative. The most delightful surprise came from the baking time: 20 minutes was just enough to let the mushrooms soften and absorb the butter, creating a richness that was far more intense than I expected from such a simple dish. This recipe is perfect for anyone seeking comfort in their cooking. The combination of earthy mushrooms and rich butter is incredibly satisfying. I served them as a side dish for my dinner, but I could easily see them being the star of a light meal. The next time I'm craving something warm and comforting, I'll definitely be reaching for this recipe.
