To make Mushroom Powder

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Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Take half a Peck of fine large thick Mushrooms fresh, wash them clean from Grit and Dirt with a Flannel Rag, scrape out the Inside, and cut out all the Worms, put them into a Kettle over the Fire without any Water, two large Onions stuck with Cloves, a large Handful of Salt, a quarter of an Ounce of Mace, two Tea Spoonfuls of beaten Pepper, let them simmer till all the Liquor is boiled away, take great Care they don’t burn; then lay them on Sieves to dry in the Sun, or on Tin-plates, and set them in a flack Oven all Night to dry, till they are well beat to Powder. Press the Powder down hard in a Pot, and keep it for use. You may put what Quantity you please for Sauce.