A spectacularly tasty accompaniment to almost any meat dish, Mushroom Puree is well worth the time and effort required to make it. It may also be served as a snack, on toast or zoith crusty French bread.
22 oz. butter
2 lb. mushrooms, wiped clean and sliced
3 fl. oz. water
2 teaspoons salt
2 tablespoons lemon juice
1 teaspoon grated nutmeg
2 teaspoon black pepper
2 tablespoons flour
3 fl. oz. milk
1 tablespoon chopped fresh parsley
In a medium-sized frying-pan, melt
15 ounces of the butter over moderate heat. When the foam subsides, add the mushrooms and mix well. Pour in the water and add
1 teaspoon of the salt, the lemon juice, nutmeg and black pepper. Bring the mixture to the boil, stirring frequently.
Simmer, stirring occasionally, for 8 minutes.
Remove the pan from the heat and strain the mushrooms and cooking liquid into a large mixing bowl. Reserve the cooking liquid and set aside.
Puree the mushrooms in a blender or food mill, or, alternatively, mash them with a fork. Set aside.
Add the remaining butter to the frying-pan and melt it over moderate heat. Remove the pan from the heat and, with a wooden spoon, stir in the flour to make a smooth paste. Gradually add the reserved cooking liquid and the milk, stirring constantly. Return the pan to the heat. Simmer the mixture, stirring constantly, for 2 minutes or until it is thick and smooth.
Stir the pureed mushrooms into the sauce and cook, stirring, for 2 minutes. Add the remaining salt if required.
Remove the pan from the heat and transfer the puree to a warmed serving dish. Sprinkle over the parsley ‘and arrange the croutons decoratively around the puree. Serve at once.