I frequently use Google Books to research a subject and find old and obscure material. I was curious about old mushroom recipes from pre-twentieth century era. After a quick search, I found many interesting recipes. Many of the recipes sources originate from Europe where collecting and eating wild mushrooms has been, and continues to be, extremely popular. Some of these recipes seem like they might be a little bland, others however look delicious! It is interesting to see what ingredients were used and the different styles of cooking. Here are a few of my favorites that I will definitely try.
MUSHROOMS A LA CREME - (A Book of tried recipes)
1 lb. mushrooms. Pepper.
1 tablespoonful cream. Salt.
Yolk of 1 egg. Butter.
Chop the mushrooms very finely, and fry in butter. Let them get cold, and then mix with the yolk of one egg and cream. Season, and place in small moulds. Bake until brown. A little grated cheese sprinkled over is an improvement.
N.B.—Tomatoes, kidneys, shrimps, and prawns are nice done in this way, but these, with the exception of the kidneys, would not need to be fried first.
MUSHROOM CAPS STUFFED - (The French chef in private American families: a book of recipes By Xavier Raskin)
Wash 6 rather large, fresh-gathered mushrooms of au even size, and a few other smaller ones. Remove the stem of the large mushrooms and peel the caps. Fill the cap's cavity with the following stuffing: Sprinkle over buttered crumbs, arrange in a buttered gratin dish, and bake 10 minutes. Serve each mushroom over a circular French Crouton, or serve as a garnishing around broiled or roasted meat.
Stuffing: Thinly chop the remaining peeled mushrooms and stems, add a tablespoon of fine crumbs, moistened with a little cream, and, while stirring, add an ounce of creamed butter, a slightly beaten egg-yolk, a dash of salt, a few grains of pepper, and, all very thinly chopped, a teaspoon parsley, a dash of chive, and a crushed thin slice of garlic.
MUSHROOM AND LOBSTER SOUP - (À la mode cookery: up-to-date recipes By Mrs. De Salis (Harriet Anne))
Take a large lobster and divide it into two pieces lengthways, extract the two tail-pieces and put apart, but pound all the rest of the flesh. Put the shells into water and boil them, then drain away the water and add it to the pounded lobster. Now put a large head of celery, a small bunch of parsley, two parsnips cut in four, one medium-sized onion, two bay-leaves, six ounces of finely minced tomatoes, two cloves, half a pound of fresh butter, and boil all together till cooked. Take three pounds of button mushrooms, wash them in water and lemon juice, cook and slice them and put them apart. Pass the soup through a hair sieve, fry some bread cut into dice, place them in the tureen with the mushrooms and the tail part of the lobster cut into pieces. Pour the puree over them and serve very hot. The puree should be of the consistency of good thick cream.
Any of these recipes can be adapted with different mushroom species. Oyster mushrooms would go well in the "MUSHROOM AND LOBSTER SOUP". Since just about any mushroom goes well with cream, for "MUSHROOMS A LA CHEME" I would suggest Oyster Mushrooms, shiitake, Morels or chanterelles but you can't go wrong here. Shiitake mushrooms would be perfect for the "MUSHROOM CAPS STUFFED". Perhaps even use another mushroom variety for the stuffing!
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