Purée of Mushrooms from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Well wash one pound of fresh mushrooms, dry them and chop fine and put them in a sauté pan with one and a half ounces of butter; draw down on the side of the stove for seven or eight minutes, then...
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Cooking tools:
- Saute pan
- Chef's knife
- Cutting board
- Stove
- Kitchen scale
- Food processor
- Fine-mesh sieve
- Wooden spoon
- Paper towel
- Saucepan
Ingredients
- fresh mushrooms
- butter
- salt
- brown sauce
- freshly made breadcrumbs
- white pepper
- parsley
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