Stewed Mushrooms

RatingDifficultyIntermediate

This recipe is for a classic dish called Stewed Mushrooms

Yields1 Serving
Prep Time20 minsCook Time30 minsTotal Time50 mins
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 ½ lb Mushrooms
 1 sm Bay leaf
 ½ lb Queens (bay scallops)
 parsley
 ¼ pt Milk
 1 1/2 tb Butter
 ¼ pt Single cream or jersey milk
 1 1/2 tb Flour
 vinegar
 breadcrumbs; -OR-
 essence
 of fried bread


1

Slice the mushrooms thickly.

2

Put them into a pan with the cold milk (andcream if using).

3

Three-quarters cover the pan and bring quickly to a fastsimmer.

4

Add the bay leaf and a little salt and reduce the heat to verylow.

5

Three-quarters cover the pan again and leave to stew gently for 5-6minutes.

6

Strain to separate the liquid from the mushrooms, discard the bayleaf and keep the mushrooms warm in a very low oven.

7

Make a smooth rich sauce with the butter, flour and creamy mushroom cookingliquor.

8

Stir in at least 1/2 teaspoon each tarragon vinegar and anchovyessence.

9

Leave to simmer for 2-3 minutes then season to taste with saltand pepper.

10

Quickly stir in the queens and immediately reduce heat to low.

11

Half cover the pan and cook for just 5 minutes.

12

Stir occasionally duringthis time and be sure to keep the heat very low - only a very occasionalbubble should break the surface of the sauce or the shellfish may toughen.

13

Draw the pan away from the heat, quickly stir in the mushrooms and checkseasoning.

14

Then turn the contents of the pan into a warmed gratin dish (ordivide it between warmed scallop shells for an elegant first course).

15

Sprinkle with parsley and garnish with fried crumbs or triangles of friedbread.

16

Serve alone as a first course, or as a main course accompanied bysome green beans and a little rice or a loaf of warm French bread.

17

Serves 2 as a greedy feast, 3 as a main course, or 6 as an appetizer.

18

Source: Philippa Davenport in Country Living, September 1988.

19

Typed foryou by Karen Mintzias .

CategoryCuisineTags

Ingredients

 ½ lb Mushrooms
 1 sm Bay leaf
 ½ lb Queens (bay scallops)
 parsley
 ¼ pt Milk
 1 1/2 tb Butter
 ¼ pt Single cream or jersey milk
 1 1/2 tb Flour
 vinegar
 breadcrumbs; -OR-
 essence
 of fried bread

Directions

1

Slice the mushrooms thickly.

2

Put them into a pan with the cold milk (andcream if using).

3

Three-quarters cover the pan and bring quickly to a fastsimmer.

4

Add the bay leaf and a little salt and reduce the heat to verylow.

5

Three-quarters cover the pan again and leave to stew gently for 5-6minutes.

6

Strain to separate the liquid from the mushrooms, discard the bayleaf and keep the mushrooms warm in a very low oven.

7

Make a smooth rich sauce with the butter, flour and creamy mushroom cookingliquor.

8

Stir in at least 1/2 teaspoon each tarragon vinegar and anchovyessence.

9

Leave to simmer for 2-3 minutes then season to taste with saltand pepper.

10

Quickly stir in the queens and immediately reduce heat to low.

11

Half cover the pan and cook for just 5 minutes.

12

Stir occasionally duringthis time and be sure to keep the heat very low - only a very occasionalbubble should break the surface of the sauce or the shellfish may toughen.

13

Draw the pan away from the heat, quickly stir in the mushrooms and checkseasoning.

14

Then turn the contents of the pan into a warmed gratin dish (ordivide it between warmed scallop shells for an elegant first course).

15

Sprinkle with parsley and garnish with fried crumbs or triangles of friedbread.

16

Serve alone as a first course, or as a main course accompanied bysome green beans and a little rice or a loaf of warm French bread.

17

Serves 2 as a greedy feast, 3 as a main course, or 6 as an appetizer.

18

Source: Philippa Davenport in Country Living, September 1988.

19

Typed foryou by Karen Mintzias .

Stewed Mushrooms

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