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Mushroom Powder

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United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

Ingredients 5 ingredients

  1. Cloves
  2. two large onions
  3. White pepper
  4. an ounce of mace
  5. a peck of large fresh mushrooms

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Wash half a peck of large fresh mushrooms, and clean them with flannel ;
  2. scrape out the dark part, and throw away those which are worm-eaten.
  3. Put the rest into a stewpan over the fire, without water, adding thereto two large onions, some cloves, a quarter of an ounce of mace, and two spoonsful of white pepper, all pulverized.
  4. Simmer and shake them till all the liquor is dried up, but take care they do not burn.
  5. Lay them on tins or wire sieves in a slow oven, till they are dry enough to be crumbled to powder, which should be put into small bottles, corked tight, and kept in a dry place.
  6. A tea-spoonful will give a fine flavour to soup, gravy, or sauce.
  7. It should be added just before serving, and then one boil given to it.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Sieve