Stewed Mushrooms
Origin: Tidewater Virginia
Source: Mary Randolph, 1824
Ingredients
- mushrooms
- salt
- 1 spoonful butter
- 1 spoonful brown flour
- red wine
Instructions
- Gather grown mushrooms, but only such as are young enough to have red gills.
- Cut off that part of the stem which grew in the earth, wash them carefully, and take the skin from the top.
- Put them into a stew pan with some salt, but no water, and stew them till tender.
- Thicken them with a spoonful of butter mixed with one of brown flour.
- Red wine may be added, but the flavour of the mushroom is too delicious to require aid from any thing.