Scalloped Mushrooms

Preparation info

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Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

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A Wiltshire recipe.


  • 1-l½ lb. (½-¾ k.) mushrooms (field mushrooms are good for this)
  • 6 oz.


Slice the mushrooms and arrange a layer in a very thickly buttered fireproof dish. Season well. Put a layer of crumbs and repeat layers alternately, ending with a layer of crumbs. Dot each crumb layer with butter, and put plenty on the top. Cook in a moderate oven, 350° F., gas mark 4, for 30–35 minutes. Make sure the mushrooms are tender, and brown the top under a hot grill if necessary.