Recipes > Preserves & Pickles > Mushrooms. No. 1

Mushrooms. No. 1


Gather your mushrooms in August or September, and peel off the uppermost skin; cut the large ones into quarters, and, as you do them, throw them into clear water, but be very careful not to have any worm-eaten ones. You may put the buttons in whole; the white are the best, and look better than the red. Take them out, and wash them in another clear water; then put them into a dry skillet without water; and with a little salt set them on the fire to boil in their own liquor, till half is consumed and they are as tender as you wish them; as the scum rises, take it off. Remove them from the fire: pour them into a colander, and drain off all the water. Have ready pickle, boiled and become cold again, made of the best white wine vinegar; then add a little mace, ginger, cloves, and whole pepper: boil it; put your mushrooms in the pickle when cold, and tie them up close.


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The Lady's Own Cookery Book (1844).

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