Hello Darlings and welcome back to another episode of Dining through the Decades! This week we are cooking delicious stuffed mushrooms from a recipe from 1936! They tasted absolutely divine and I hope you all have a go at making them too (they were super easy!)
Thank you so much for watching and I'll see you next week!

Lots of love,
Sage Xx

Here is the recipe for Stuffed Mushrooms from The National Mark Calendar of Cooking 1936:

Mushrooms
Onion
Parsley
Tomato
Olive Oil
Remains of fish, meat or poultry
Breadcrumbs, white and browned
Butter

Method:
Sometimes we can get large mushrooms only, and here is a chance to stuff them. Wash them well but do not peel them; and after cutting off the stalks, scoop out nearly all the inside so that they are merely shells.

Put them on a dish with the scooped-out side upwards, and sprinkle a drop or two of olive oil on each. Then put the dish in the oven for seven or eight minutes only. Take them out and turn them upside down.

Keep them warm while you make a stuffing out of whatever fish, meat or poultry you have, mixing it with chopped parsley and chopped onion lightly fried, and with the unused parts of the mushroom also lightly fried. Moisten if necessary, with some tomato puree, and finish with enough white bread crumbs to make the stuffing bind.

When you have filled the mushrooms with this stuffing, sprinkle them with browned breadcrumbs. The mushrooms can be stuffed beforehand, and kept thus until wanted. Then all you have to do is to put a little pat of butter or sprinkle a few drops of olive oil on each, and brown them in the oven for about a quarter of an hour.

Enjoy!

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