Читать книгу Food Facts for the Kitchen Front - Литагент HarperCollins USD, Ю. Д. Земенков, Koostaja: Ajakiri New Scientist - Страница 57

When they are in season, field or downland mushrooms make delightful flavouring for vegetable dishes, as well as attractive stuffings to make meat meals go further.

Although cultivated mushrooms are available throughout the year, the price is rather too high for most people in war-time. Often, however, it is possible to buy the trimmed stalks from greengrocers at a few pence the pound, and these are worth consideration for their flavour alone, especially in casseroles, soups, and savoury toasts.

For whole mushrooms, the simplest ways of cooking are best. Grill them if you can. Wash them first, then peel the caps, cut off the stalks (which go into hotpot stew, or, chopped fine, into soups or sauces) and dry lightly.

Brush the caps and underside with melted margarine or oil, sprinkle with salt, and lay on the grid. Turn with a couple of spoons or tongs during cooking, but be careful not to leave them too long under the strong heat. Serve on squares of toast as a savoury snack or supper serving.

Mushrooms are also good fried in a very little fat, or stewed gently with a little stock or milk and water. Remember to season them well, and thicken the stock with a little blended flour just before serving.