Potted Mushrooms

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Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

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  • 1 lb/450 g field mushrooms
  • 1½ oz/40 g butter
  • Pinch of salt
  • Pinch of Cayenne pepper
  • Pinch of ground mace
  • 2 oz/50 g clarified butter


Cut the stems from the mushrooms and wipe the caps clean. Put the butter into a thick saucepan and when it has melted over low heat, add the mushrooms. Shake them as they cook gently for 3 minutes. Add the salt, Cayenne pepper and mace and continue simmering and shaking until they are very soft. Drain in a colander and leave until cold. Press into pots and pour on melted clarified butter. These mushrooms may be served cold or can be added to other recipes together with the butter in which they are preserved.

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