Potted Mushrooms from The Complete Book of Home Preserving by Mary Norwak
Cut the stems from the mushrooms and wipe the caps clean. Put the butter into a thick saucepan and when it has melted over low heat, add the mushrooms. Shake them as they cook gently for 3 minutes....
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Ingredients
- 1½ oz/40 g butter
- Pinch of salt
- 1 lb/450 g field mushrooms
- 2 oz/50 g clarified butter
- Pinch of Cayenne pepper
- Pinch of ground mace
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