MUSHROOM TART AND GRAVY

Mushroom Recipe

This is a vegetarian recipe using mushroom to make mushroom tart and gravy

1 lb. of mushrooms, 1/2 lb. of Allinson fine wheatmeal, 4 oz. of butter or Allinson frying oil, pepper and salt to taste. Pick and wash the mushrooms, remove the stalks, dry them and cut them into pieces;make pastry with the meal, 3 oz. of the butter, and a little cold water; roll it out, line a large plate and heap the mushrooms upon it,dredge well with pepper and salt, and cut the rest of the butter into bits to be scattered over the mushrooms; when you line the plate, keep a little of the paste, cut this into thin strips and lay them in diamond shape across the pie; bake the pie 3/4 hour in a moderate oven.

The Gravy.--The stalks of the mushrooms, 4 eschalots chopped very fine, 1 teaspoonful of Allinson cornflour, 3 bay leaves, 1/2 oz. of butter, pepper and salt to taste. Fry the stalks and eschalots in the butter, then gently cook them in 3/4 pint of water for 1/2 hour,adding seasoning and the bay leaves; strain, return the sauce to the saucepan, and thicken it with the cornflour.