Mushrooms under Glass II
A dish made with butter and lemon juice.
contains glutencontains dairycontains alcohol
Ingredients
US
Metric
- 2 tablespoons butter
- ½ tablespoon lemon juice
- ¼ teaspoon salt
- Few grains pepper
- ¼ teaspoon finely chopped parsley
- Bread
- ¼ cup heavy cream
- Sherry wine
- Mushrooms
Make it lactose-friendly
- 2 tablespoons butter → plant butter, ghee (mostly lactose-free), or olive oil
- ¼ cup heavy cream → lactose-free heavy cream or full-fat coconut cream
Steps
- Cream the butter, add lemon juice drop by drop, salt, pepper, and parsley. Cut bread in circular pieces three-eighths inch thick, then toast. Put one-half of the sauce on the under side of toast; put toast on a small baking-dish, pile mushroom caps cleaned and peeled in conical shape on toast, and pour over cream. Cover with glass and bake about twenty-five minutes, adding more cream if necessary. Just before serving add one teaspoon Sherry wine.
Nutrition (estimated, per serving)
| Calories | 307 |
|---|---|
| Protein | 1.1 g |
| Fat | 33.9 g |
| Carbs | 1.4 g |
| Fiber | 0.0 g |
| Sodium | 601 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States