CookEat Recipe

Broiled Fresh Mushrooms

Name: Broiled Fresh Mushrooms
Ingredients: 21 Gramme Butter — No7 embedded input: Butter; source unit: gramme; 0.5 Teaspoon Parsley — No7 embedded input: Parsley, washed, dried and finely chopped; source unit: teaspoon; 0.25 Teaspoon Chervil — No7 embedded input: Chervil, washed, dried and finely chopped; source unit: teaspoon; 0.5 Teaspoon Lemon juice — No7 embedded input: Fresh lemon juice; source unit: teaspoon; 0.25 Teaspoon Salt — No7 embedded input: Salt, estimated from one saltspoon; source unit: teaspoon; 0.125 Teaspoon White pepper — No7 embedded input: White pepper, estimated from half a saltspoon; source unit: teaspoon; 454 Gramme Mushroom — Fresh mushrooms, one pound before stems/peel loss; source unit: gramme; 1 Tablespoon Oil — Oil in marinade; source unit: tablespoon; 0.5 Lemon — Lemon juice from half fruit; 1 Teaspoon Salt — Salt; source unit: teaspoon; 0.5 Teaspoon Pepper — Pepper; source unit: teaspoon; 6 Toast — Fresh prepared toasts; Bread — Bread for six fresh toasts

Broiled Fresh Mushrooms Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-3058. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : No7 lemon/herb butter prepared once; avoid raw-to-cooked mushroom cross-contact and handle optional stock scraps safely if saved. Limites : One-pound trimmed mushroom yield, broiler fit and butter spreading across six toasts unknown.

Type: Side dish

By Alexander Filippini · Posted Sep 29, 2026

Ingredients

Approximate equivalents. US customary measures.

21 Gramme approximately three quarters ouncesButterNo7 embedded input: Butter; source unit: gramme
0.5 Teaspoon ParsleyNo7 embedded input: Parsley, washed, dried and finely chopped; source unit: teaspoon
0.25 Teaspoon ChervilNo7 embedded input: Chervil, washed, dried and finely chopped; source unit: teaspoon
0.5 Teaspoon Lemon juiceNo7 embedded input: Fresh lemon juice; source unit: teaspoon
0.25 Teaspoon SaltNo7 embedded input: Salt, estimated from one saltspoon; source unit: teaspoon
0.125 Teaspoon White pepperNo7 embedded input: White pepper, estimated from half a saltspoon; source unit: teaspoon
454 Gramme approximately 1 poundsMushroomFresh mushrooms, one pound before stems/peel loss; source unit: gramme
1 Tablespoon OilOil in marinade; source unit: tablespoon
0.5 LemonLemon juice from half fruit
1 Teaspoon SaltSalt; source unit: teaspoon
0.5 Teaspoon PepperPepper; source unit: teaspoon
6 ToastFresh prepared toasts
BreadBread for six fresh toasts

Method

Steps

Step 1
Make No7 maître d’hôtel butter once from its embedded butter, chopped parsley/chervil, lemon, salt and white pepper: thoroughly mix and chill safely; measure exactly one tablespoon FINISHED for the mushrooms, retaining any surplus.
Step 2
Trim/peel/wash/drain one pound mushrooms, turn in oil/lemon/salt/pepper. Broil four-minute guide EACH SIDE to cooked product and arrange on SIX fresh toasts.
Step 3
Spread ONE measured tablespoon FINISHED No7 compound butter TOTAL over mushrooms/toasts. Printed mushroom trimmings to No122 stock are optional scraps and do not trigger a No122 batch.

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