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📝 Description
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🥘 Ingredients
1 pint mushroom-buttons, 3 oz. of fresh butter, white pepper and salt to taste, lemon-juice, 1 teaspoonful of flour, cream or milk, 1 teaspoonful of grated nutmeg.
👨🍳 Method
Cut off the ends of the stalks, and pare neatly a pint of mushroom-buttons; put them into a basin of water, with a little lemon-juice, as they are done. When all are prepared, take them from the water with the hands, to avoid the sediment, and put them into a stewpan with the fresh butter, white pepper, salt, and the juice of 1/2 lemon; cover the pan closely, and let the mushrooms stew gently from 20 to 25 minutes; then thicken the butter with the above proportion of flour, add gradually sufficient cream, or cream and milk, to make the sauce of a proper consistency, and put in the grated nutmeg. If the mushrooms are not perfectly tender, stew them for 5 minutes longer, remove every particle of butter which may be floating on the top, and serve.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at Stewed Mushrooms from Mrs. Beeton's classic tome, and I must say, the 19th-century kitchen is alive and well in my modern one. I found the process surprisingly straightforward, despite the lack of precise measurements and contemporary convenience. The real delight came when I added the nutmeg. I expected a subtle hint, but the warm, slightly sweet aroma that filled my kitchen was revelatory. It's a detail that might be overlooked today, but it truly elevates the dish. This recipe is perfect for the weeknight cook seeking a touch of elegance without too much fuss. The combination of earthy mushrooms, rich cream, and that delightful nutmeg note is surprisingly comforting. It's a dish that transports you back to a time when meals were prepared with care and attention to detail. I served mine over toast for a quick, elegant supper.
