The Golden Rule Cook Book: Six hundred recipes for meatless dishes

Chapter 208: CANNED MUSHROOMS CZARINA

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Cooking & Drinking Nutrition Philosophy & Ethics

About This Book

A practical vegetarian cookery manual combines an ethical introduction arguing for abstaining from animal flesh with hands-on household guidance and organized recipes for meatless fare. It offers kitchen and dining-room advice, suggestive comments, and recipe sections covering soups, vegetables and combinations, nut dishes, rice and macaroni, croquettes, timbales and patties, sauces, eggs, cheese, salads, savouries, sandwiches, pastry, breads and desserts, followed by menus and an index. The recipes avoid mimicking meat and emphasize palatable preparation of unadulterated plant-based ingredients, with tips on cooking technique, serving, and menu planning to sustain compassionate, practical vegetarian living.

CANNED MUSHROOMS CZARINA

Open a can of button mushrooms, drain them, and cut the buttons in half, if very large, and reserve the liquid. Put 1 tablespoon of butter in a saucepan, and when melted add 1 tablespoon of grated onion, 2 bay leaves, 2 cloves, 2 peppercorns, and 2 allspice. Let all cook together slowly for five minutes, then pour on the liquid from the mushrooms, with enough milk added to make 2 cups, season with salt, and let simmer for ten minutes; then add 1 tablespoon of flour creamed with 1 tablespoon of butter, let boil up once, and strain. Put the sauce and the button mushrooms in an Italian casserole, set this in the oven to heat for five minutes, and serve from the dish on triangles of toast.