Stuffed Mushrooms 1920’s style

I have a good friend that allows us to descend upon her house every Halloween.  She throws a party and the kids relieve the neighbors of their candy.  It’s a great night.  This year she had a theme of the Roaring Twenties.  As it is potluck I dug out my 1926 “The Boston Cooking School Cook Book” by Fannie Farmer.  I love old cookbooks and I have several of hers going back to 1897.  I would love to get my hands on the 1896 one!

So I picked Stuffed Mushrooms and this is what the book said:

“Brush twelve large mushrooms.  Remove stems, chop finely, and peel caps.  Melt three tablespoons butter, add one-half tablespoon finely chopped shallot and chopped stems, then cook ten minutes.  Add one and on-half tablespoons flour, chicken stock to moisten, a slight grating of nutmeg, one-half teaspoon finely chopped parsley, and salt and pepper to taste.  Cool mixture and fill caps, well rounding over the top.  Cover with buttered cracker crumbs, and bake fifteen minutes in a hot oven.”

I used this as a guideline as I didn’t have parsley,  really don’t like buttered cracker crumbs, and didn’t want to open a jar of chicken stock for this.

So I destemmed several mushrooms, as many that would fit into the baking pan.

I chopped the stems are realised that I needed more so I chopped up another mushroom.  In hindsight I should have chopped more than one.

Then I melted 3 T of butter.  While that was melting I finely chopped a shallot and fresh thyme and added them to the butter.

After a couple of minutes simmering in the butter I added about 1/2 cup of marsala wine to the mixture.

I let it simmer again for a few minutes then add 1/2 cup of parmesan cheese and about the same for panko bread crumbs.

I then stuff the mushrooms.

I liberally apply fresh parmesan cheese to the mushrooms.

I decided it would be best to bake them at the party so once I got there I put the oven to 400 F.  I assumed that would be a “hot oven” like the cook book said.  I let them bake for about 15 minutes.

They came out well so I’ll be making them again as they are really easy to make.