Canned Mushrooms

In Ramikins

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Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About


  • 1 cup mushrooms
  • 2 tablespoon butter
  • 2 tablespoons flour
  • 1 cup milk or mushroom liquor
  • 10 drops onion juice
  • ¼ teaspoon salt
  • teaspoon pepper
  • 1 teaspoon chopped parsley
  • 1 cup bread crumbs
  • 1 tablespoon butter


Heat the butter, add the flour, then gradually the mushroom liquor or milk or equal parts of each; add mushrooms cut in pieces, boil up, add the parsley and serve; or place in individual or large pudding dish, with buttered crumbs on top, place in oven a few minutes to brown, placing ramikins in a pan of hot water so they will not crack. Serve hot with a sprig of parsley in center of each ramikin.