Spicy Mushrooms

Preparation info

  • 4

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 pound fresh mushrooms
  • 2 whole cloves
  • 3 tablespoons butter
  • 1 teaspoon salt
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons all-purpose flour
  • Freshly ground black pepper


    1. Clean and slice the mushrooms. Place them in a one-and-one-half-quart pan. Rinse, drain, and cover.

    2. Place the pan over medium heat and when the cover is hot, reduce the heat to low and cook for five minutes.

    3. Crush the cloves in a mortar and blend with the remaining ingredients. Add to the mushrooms and boil for one minute, or until the sauce is thickened. Serve over toast points.