Mushrooms are not a vegetable, but they are used like one. In reality, they are a fungus growth containing no chlorophyl, or green coloring matter, consisting of an erect stalk that supports a cap-like expansion. They occur in many varieties, both poisonous and non-poisonous.
The nonpoisonous, or edible, mushrooms are found on rich, moist pastures all over the world and they are also very frequently cultivated. They may be collected in almost any locality, but no person who is not perfectly familiar with their characteristics and therefore able to judge the non-poisonous kinds from the poisonous should attempt to gather them.
Fresh mushrooms can usually be found in the markets, but as they are expensive, they should be considered a luxury and used only occasionally. Instead, some of the small canned varieties, which are usually satisfactory for most purposes, should be used when mushrooms are desired and the wild ones cannot be secured.
In food value, mushrooms are not very high, being about equal to beets or carrots in this respect; but they have a higher percentage of protein than these vegetables and they contain extractives similar to those found in meat.
To increase their food value, mushrooms are often combined with other foods, such as peas, chestnuts, diced meats, and fowl, and made into dishes of various sorts. Then, again, they are served as a garnish with steaks and other meat dishes. In short, if they can be secured from the surrounding neighborhood or the price is not prohibitive, they should be used in the many excellent ways that are devised for their preparation.
PREPARATION FOR COOKING
To prepare mushrooms for cooking, clean them by brushing them carefully with a soft brush, by scraping the surface, and, in some cases, by removing the stems. Do not, however,
throw the stems away, for they may be used as well as the caps. If the mushrooms are found to be tough, the skin should be peeled off. After being thus prepared, mushrooms may be cooked in various ways, as is explained in the accompanying recipes
BROILED MUSHROOMS
One of the simplest methods of cooking mushrooms is to broil them. This may be done either by exposing them directly to the heat or by pan-broiling them. In this recipe, only the caps are used.
Clean the mushrooms that are to be broiled and remove the stems. Place the caps in a broiler that has been greased or in a slightly greased frying pan. Brown them on one side, then turn them and brown them on the other side. Remove to a platter, dot with butter, season with salt and pepper, and serve.
STEWED MUSHROOMS
Another very simple way in which to cook mushrooms is to stew them and then serve them on toast. When prepared by this method, both the stems and the caps are utilized.
Clean the mushrooms and cut both the caps and the stems into small pieces. Cook until tender in sufficient water, stock, or milk to cover them well, and then season with salt and pepper.
To the liquid that remains, add enough flour to thicken it slightly. Serve on toast.
SAUTED MUSHROOMS
When mushrooms are sauted, they are often used with other dishes, particularly broiled steak, to improve the flavor and give variety. In fact, steak smothered with mushrooms is considered a luxury.
However, sauted mushrooms are very frequently served alone or, together with a sauce made from the fat in which they are cooked, they are served on toast.
Clean the mushrooms, remove the stems, and dredge both stems and caps with flour. Melt fat in the frying pan and place the dredged mushrooms in it. Saute until brown on both sides and season with salt, pepper, and chopped parsley. Serve in any desired manner.
If sauce is desired, add water or stock to the flour and fat that remain in the frying pan, and allow this to cook for a few minutes.
CREAMED MUSHROOMS AND CHESTNUTS
No more delightful combination can be imagined than mushrooms and chestnuts. When combined with a cream sauce and served in patty shells or timbale cases, a dish suitable for the daintiest meal is the result.
Another very attractive way in which to serve this combination is to place it in a baking dish, cover it with a layer of biscuit or pastry crust, bake, and serve it as a pie.