Shiitake Mushroom Recipes

Scrambled Eggs With Mushrooms

admin — Sat, 21 Jun 2008 20:15:19 +0000

Pare, wash and slice half a pound of fresh mushrooms, put them in a sautoir; cover, shake the sautoir once in awhile and cook ten minutes. Break and beat five or six eggs in a saucepan, adding seasoning of salt, pepper, nutmeg and one-half ounces of butter cut into bits. Add the mushrooms, set over the fire, stir constantly with wooden paddle, and when eggs are thick and creamy turn into a heated dish, garnish with toasted bread points, and serve at once

Creamed Eggs & Mushrooms with Bacon Curls

admin — Sat, 21 Jun 2008 19:35:17 +0000

Put
6 eggs in top of double boiler.

Cover with
Hot water, bring to boiling point, place over boiling water or on back of range and let stand 60 minutes.

Remove shells and cut eggs in eighths lengthwise.

Remove skins and stems from
½ pound mushroom caps and cut in slices lengthwise.

Cover stems and skins with
1 ½ cups cold water, heat slowly to boiling point, simmer gently 20 minutes and strain.

Melt
⅓ cup butter, add
⅓ cup flour mixed with
¾ teaspoon salt and
1/8 teaspoon pepper.

When smooth add
Stock strained from mushroom skins, with enough
Top milk or thin cream to make 3 cups.

Stir until sauce boils. Sauté mushroom caps in
1 tablespoon butter for 3 minutes.

Add to sauce with the
Hard cooked eggs.

When thoroughly heated turn out on a platter and arrange
Bacon curls over the top.

4 small cooked potatoes cut in pieces or
1 cup cooked macaroni or
1 small can asparagus cut in pieces may be used instead of mushrooms.

Chow Mein

admin — Sat, 21 Jun 2008 19:32:10 +0000

Cut in 1-inch strips
1 pound fresh pork or white meat of chicken, or lobster or crab meat, and cook in frying pan 5 minutes with
2 tablespoons fat. Add
1 cup water or stock mixed with
1 teaspoon cornstarch.

Simmer 3 minutes or until, meat is tender. In another frying pan put
2 tablespoons fat, add
1 onion cut lengthwise in very fine pieces.

Cook 3 minutes, add
1 bunch celery cut in very fine strips 2 inches long, and
¼ pound dried mushrooms soaked 2 hours in
Cold water, drained and cut in thin slices.

Cook 3 minutes, stirring constantly. Combine mixtures, add
1 teaspoon salt
¼ teaspoon pepper and
Few grains cayenne.

Pour over fried noodles.

If desired ½ pound bean sprouts may be cooked with the celery, and served in the Chow Mein.

With Chow Mein pass
Soyu sauce.

Boiled rice may be served with Chow Mein or Chop Suey.

Mushroom Turnovers

admin — Sat, 21 Jun 2008 19:26:19 +0000

1/2 lb. of medium-sized mushrooms, 1 oz. of butter, pepper and salt to taste. For the pastry, 1/2 lb. of Allinson fine wheatmeal, 3 oz. of butter (or 3 tablespoonfuls of Allinson frying oil). Make the pastry of the meal, butter, and a little water; pick and wash the mushrooms, cut them up in small pieces dredge them with pepper and salt, and fry them in the butter for 5 to 10 minutes. Roll the paste out, cut it in squares of about 4 inches, and place as much mushroom on each as it will conveniently hold. Press the edges of each square together, folding them in triangular shape, and bake them in a moderate oven for an hour. Serve with brown gravy.

Mushroom Tart & Gravy

admin — Sat, 21 Jun 2008 19:25:42 +0000

1 lb. of mushrooms, 1/2 lb. of Allinson fine wheatmeal, 4 oz. of butter or Allinson frying oil, pepper and salt to taste. Pick and wash the mushrooms, remove the stalks, dry them and cut them into pieces; make pastry with the meal, 3 oz. of the butter, and a little cold water; roll it out, line a large plate and heap the mushrooms upon it, dredge well with pepper and salt, and cut the rest of the butter into bits to be scattered over the mushrooms; when you line the plate, keep a little of the paste, cut this into thin strips and lay them in diamond shape across the pie; bake the pie 3/4 hour in a moderate oven.

The Gravy.—The stalks of the mushrooms, 4 eschalots chopped very fine, 1 teaspoonful of Allinson cornflour, 3 bay leaves, 1/2 oz. of butter, pepper and salt to taste. Fry the stalks and eschalots in the butter, then gently cook them in 3/4 pint of water for 1/2 hour, adding seasoning and the bay leaves; strain, return the sauce to the saucepan, and thicken it with the cornflour.

Mushroom Tartlets

admin — Sat, 21 Jun 2008 19:24:00 +0000

1/2 lb. of mushrooms, 1 oz. of butter, 1 small English onion, 1 tablespoonful of vermicelli broken up small, pepper and salt to taste. Peel and wash the mushrooms and cut them up; chop up the onions very fine, melt the butter in the frying-pan and fry the mushrooms and onion in it, adding pepper and salt to taste; a good deal of liquid will run from the mushrooms, stir into it the vermicelli, which let cook in the juice until tender; let the mixture cool, line some tartlet tins with Allinson wholemeal crust, fill with the mixture, cover with crust, and press the edges well together; bake in a moderate oven.

Mushroom Savoury

admin — Sat, 21 Jun 2008 19:22:42 +0000

4 ounces of Allinson plain rusks 3 eggs, 1 pint of milk, 2 oz. of butter, 1 lb. of mushrooms, 1 small onion chopped fine, and pepper and salt to taste. Crush the rusks and soak in the milk; add the eggs well whipped. Peel, wash, and cut up the mushrooms, and fry them and the onion in the butter. When they have cooked in the butter for 10 minutes add them to the other ingredients, and season with pepper and salt. Pour the mixture into a greased pie-dish, and bake the savoury for 1 hour. Serve with green vegetables, potatoes, and tomato sauce.

Mushroom Pie

admin — Sat, 21 Jun 2008 19:15:15 +0000

1-1/2 lbs. of mushrooms, 1-1/2 lbs. of potatoes, 1 Spanish onion, 1 oz. of butter, pepper and salt to taste, 1 teaspoonful of mixed herbs, and 3 hard-boiled eggs. Peel and wash the mushrooms, and cut them into 2 or 4 pieces, according to their size. Peel and wash the potatoes, and cut them into pieces the size of walnuts; parboil them with 1 pint of water, and turn them into a pie-dish with the water. Chop up the onion, and cook the mushrooms and onion for 10 minutes with the butter in 1/2 pint of water, adding the herbs and seasoning. Mix all well in the pie-dish, quarter the eggs, and place them on the top, cover with a short crust, and bake the pie for 3/4 of an hour to 1 hour.

Mushroom Cutlets

admin — Sat, 21 Jun 2008 19:14:34 +0000

1/4 lb. of mushrooms, 1/2 teacupful of mashed potatoes, 1 teacupful of breadcrumbs, 1 small onion, 2 eggs, 2 oz. of butter, a little milk, 1 teaspoonful of finely chopped parsley, 1/2 teaspoonful of herbs. Cut up the mushrooms, chop up the onion, and fry them in 1 oz. of butter. Mix the mushrooms and onion with the breadcrumbs, 1 egg well beaten, add also pepper and salt to taste; if necessary add a little milk to make it into a paste; shape the mixture into cutlets, dip them in the other egg well beaten, and fry them in the rest of the butter. Serve with tomato sauce.

Dried Mushrooms

admin — Sat, 21 Jun 2008 19:09:25 +0000

Mushrooms are an excellent condiment of various dishes and for this reason it is well to have some always at hand. Since, however, it is not always possible to have them fresh, the following recipe to prepare dried mushrooms will be found useful.

First of all wait until there is a sunny day. Choose young mushrooms middle sized or big, but not too soft. Scrape the stem, clean them well in order to remove the earth and, without washing cut them in big pieces. This because when dried they diminish considerably in size. Keep these pieces exposed in the sun for two or three days, then thread them on a string (practising a hole in them) and keep in a well ventilated room or in the sun until they become quite dry. Then put them away well closed in a paper bag, but don’t fail to look at them from time to time to see if it is necessary to expose them some more to sun and ventilation.

To use them soften in warm water, but keep them in as little as possible, so that they do not lose their delicate flavor. The best time to dry the mushrooms is June or July.