Should the mushrooms be pre-cooked before puréeing?

No. In the original recipe the cleaned, raw mushrooms are pressed through a fine sieve and then briefly cooked together with the sauce.

How long should the purée cook?

Just a couple of minutes together with the white sauce and cream. Then the pot is taken off the heat and the butter (40 g) is stirred in.

What ingredients do I need?

½ kg mushrooms, 1 dl white sauce, ½ dl cream, 40 g butter, plus salt and pepper. Use an enameled pot, as the recipe recommends, to avoid discoloration.

Where does the recipe come from?

From Henriette Schønberg Erken's «Stor kokebok» (1914), page 404, in the chapter on root vegetables and vegetables.

Mushroom Purée (purée de champignons)

Erken's 1914 mushroom purée: raw button mushrooms pressed through a fine sieve, briefly cooked with white sauce and cream, seasoned, and finished with stirred-in butter.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 404 (falt i det fri)

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About the dish

From the chapter on root vegetables, vegetables and legumes, in the section on mushrooms (button mushrooms, morels and truffles). The purée was used as a side dish or filling in finer dishes.

How to make it

1
Clean the mushrooms
Clean the mushrooms well while they are still raw.
2
Purée
Press the raw mushrooms through a fine-mesh sieve until you have a smooth purée.
3
Cook with sauce and cream
Put the purée in an enameled pot together with the white sauce and cream. Season with salt and pepper and let it cook for a couple of minutes.
4
Stir in the butter
Take the pot off the heat and stir in the butter. Adjust the seasoning and serve the purée hot.

Changes from the original

Quantities have been interpreted from an OCR-damaged fraction layout (½ kg mushrooms, 1 dl white sauce, ½ dl cream). Units modernized: gr → g, del. → dl. The method has been split into numbered steps and written in modern language; «haarsigt» is explained as a fine-mesh sieve.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 404) → 1949 (korrekturlest, s. 448)~38% av teksten endretfjernetlagt til

½ Champignonpuré. (Purée de champignons.) 1/2 kg. champignons 1 1/2 del. hvit saus ½ 1/2 del. fløte salt pepper 40 gr. smør. De rensede, ~~raa~~ rå champignons gnides gjennem ~~haarsigt, haves~~ hårsikt, has i emaljert gryte tillike med den hvite saus, fløte; krydres, koker et par minutter, ~~tages~~ tas av ~~ilden~~ varmen og irøres ~~smørret.~~ smøret.

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Frequently asked questions

Should the mushrooms be pre-cooked before puréeing?: No. In the original recipe the cleaned, raw mushrooms are pressed through a fine sieve and then briefly cooked together with the sauce.
How long should the purée cook?: Just a couple of minutes together with the white sauce and cream. Then the pot is taken off the heat and the butter (40 g) is stirred in.
What ingredients do I need?: ½ kg mushrooms, 1 dl white sauce, ½ dl cream, 40 g butter, plus salt and pepper. Use an enameled pot, as the recipe recommends, to avoid discoloration.
Where does the recipe come from?: From Henriette Schønberg Erken's «Stor kokebok» (1914), page 404, in the chapter on root vegetables and vegetables.

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