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📝 Description
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🥘 Ingredients
To each quart of mushrooms, allow 3 oz. of butter, pepper and salt to taste, the juice of 1 lemon, clarified butter.
👨🍳 Method
Peel the mushrooms, put them into cold water, with a little lemon-juice; take them out and _dry_ them very carefully in a cloth. Put the butter into a stewpan capable of holding the mushrooms; when it is melted, add the mushrooms, lemon-juice, and a seasoning of pepper and salt; draw them down over a slow fire, and let them remain until their liquor is boiled away, and they have become quite dry, but be careful in not allowing them to stick to the bottom of the stewpan. When done, put them into pots, and pour over the top clarified butter. If wanted for immediate use, they will keep good a few days without being covered over. To re-warm them, put the mushrooms into a stewpan, strain the butter from them, and they will be ready for use.
📜 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 preserving mushrooms this week, and I must say, the process was surprisingly satisfying. The most delightful detail was the transformation of the mushrooms themselves—starting plump and glossy, they shrank and intensified in flavor as their moisture evaporated. It was like watching a tiny, savory alchemy happen right in my kitchen. I found this recipe to be a perfect fit for the modern weekday cook looking to meal prep. The preserved mushrooms are a fantastic base for a quick pasta dish or a speedy stir-fry. Plus, they keep well in the fridge, making them a handy pantry staple. Just don't forget to strain the butter when reheating—it makes all the difference.
