Important: Safety Warning
This page describes home-canning methods from before the causes of botulism were understood. Canning low-acid foods without a pressure canner, as described here, can allow the growth of Clostridium botulinum, whose toxin is among the deadliest known. Follow current USDA home-canning guidelines instead.
This information has been left in for historical purposes but should not be acted upon.
Home › The Principles of Cookery › MUSHROOMS (au Beurre)
MUSHROOMS (au Beurre)
Trim the stems, and rub two pints of button mushrooms with flannel dipped in salt. Put them in a stewpan with three or four ounces of good butter, slightly browned, and stir them very gently, to get the butter well about them. Shake the pan over a moderate fire, that the mushrooms may not settle at the bottom. When they have well imbibed the butter, add a little pounded mace, salt, and cayenne, and cover closely by the side of the fire, to simmer until tender, when they will be found excellent without any other addition. Serve them hot on toast at breakfast or luncheon. If to be eaten cold, drain them from the butter, which may be used as a flavouring for other dishes, and put them in a cool place, to be served next day, but they will keep for several days. When mushrooms are plentiful, they may be kept thus prepared many weeks, in pots, with a little clarified butter run over the top to exclude the air. Warm up when required. Time, about twenty to twenty-five minutes altogether.