Watch our historic foodways staff cook this recipe, then try it at home
Stuffed mushrooms have been a favorite for generations. This savory filled fungi can make a great accompaniment to roasted chicken or stewed beef.
Make a farce with Veal, Bacon, Beef Marrow, French Roll soaked in Cream, and the Yolks of two Eggs, seasoned with Salt, Pepper, and Nutmeg. Pick the Mushrooms well, and pull off the Stalks,Â then farce them with this Farce; put them in a Tart-pan, and bake them in an Oven: When done, dish them, and pour to them some Beef-Gravy. You may, if you think proper, make your Farce with the Flesh of Fish.
— Adam’s Luxury and Eve’s Cookery” London, 1744.
- 2 oz. veal cutlet
- 1 slice of raw bacon
- 1 cup of bread crumbs
- 1 cup of cream
- 2 large egg yolks
- ½ tsp. salt
- ¼ tsp. ground pepper
- ¼ tsp. ground nutmeg (or less if desired)
- 12 oz. package of large button mushrooms
- Put your bread crumbs in a bowl and add the cream. Set aside for about 15 to 20 minutes to absorb.
- Chop fine your veal and bacon.
- In a medium bowl combined soaked bread crumbs, veal, bacon, salt, pepper and nutmeg. Blend well with your hands.
- Whip the egg yolks well and add to the bread crumb mixture and blend well with your hands.
- Wash the mushrooms thoroughly. Pop off the stems and with a small spoon clean out the mushroom head of all the flaps to make what will be a miniature “bowl.”
- Gently spoon stuffing mixture into each button head and slightly round it with your hand. Depending on the size of you mushrooms you may have too many or not quite enough. It is always better to have more than you need.
- Place mushrooms in a baking dish and bake them at 375° for about 20 minutes or until meat looks done without any pink showing.
- Lightly spoon over homemade or processed beef gravy.