Reference > Farmer's Cookbook > VEGETABLES > Sautéd Mushrooms
  Baked Mushrooms in Cream Mushrooms à la Sabine  
CONTENTS · BIBLIOGRAPHIC RECORD

Sautéd Mushrooms

Brush, remove stems, peel caps, and break in pieces; there should be one cup of mushrooms. Put two tablespoons butter in a hot omelet pan; when melted, add mushrooms which have been dredged with flour, few drops onion juice, one-fourth teaspoon salt, a few grains pepper, and cook five minutes. Add one teaspoon finely chopped parsley and one-fourth cup boiling water. Cook two minutes, and serve on dry toast.


CONTENTS · BIBLIOGRAPHIC RECORD
  Baked Mushrooms in Cream Mushrooms à la Sabine  
 
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