Recipes > Vegetables > Mushrooms > Stewed Mushrooms

Stewed Mushrooms


  • 1 pint mushroom-buttons
  • 3 ounces of fresh butter
  • white pepper and salt to taste
  • lemon-juice
  • 1 teaspoonful of flour
  • cream or milk
  • 1 teaspoonful of grated nutmeg


Cut off the ends of the stalks, and pare neatly a pint of mushroom-buttons; put them into a basin of water, with a little lemon-juice, as they are done. When all are prepared, take them from the water with the hands, to avoid the sediment, and put them into a stewpan with the fresh butter, white pepper, salt, and the juice of 1/2 lemon; cover the pan closely, and let the mushrooms stew gently from 20 to 25 minutes; then thicken the butter with the above proportion of flour, add gradually sufficient cream, or cream and milk, to make the sauce of a proper consistency, and put in the grated nutmeg. If the mushrooms are not perfectly tender, stew them for 5 minutes longer, remove every particle of butter which may be floating on the top, and serve.

Time: 1/2 hour.

Sufficient for 5 or 6 persons.

Seasonable: Meadow mushrooms in September and October.


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The Book of Household Management (1861).

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