Home › The Principles of Cookery › MUSHROOMS (a la Casse-tout)

MUSHROOMS (a la Casse-tout)

This mode of cooking mushrooms is borrowed from the French, as its name implies. Their hearth fires are particularly adapted for it. Place a baking-tin on the hot hearth, on which lay toast well buttered; cover with mushrooms, carefully cleaned, keeping the cup side uppermost, and placing upon each mushroom a bit of butter, and a seasoning of pepper and salt. Medium-sized flap mushrooms do best for this dish; they should be freshly gathered. A glass is sometimes fixed closely over the mushrooms, but for cooking mushrooms in any quantity, an earthenware cover, with a flat top, to allow of the wood-embers being placed around and on it, is used. Serve on a hot dish. Time, ten to twelve minutes.