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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. 1

    Clean the mushrooms

    Clean the mushrooms well while they are still raw.

  2. 2

    Purée

    Press the raw mushrooms through a fine-mesh sieve until you have a smooth purée.

  3. 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. 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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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 448) → Modernised~83% of the text changedremovedadded
Champignonpuré. (Purée de champignons.) 1/2 kg. champignons 500 g sjampinjong (rå, rensede). 1 1/2 del. dl hvit saus 1/2 del. fløte saus. 0,5 dl fløte. salt (etter smak). pepper (etter smak). 40 gr. g smør. De rensede, Rens sjampinjongene godt mens de er rå.. Gni den rå champignons gnides gjennem hårsikt, has soppen gjennom en finmasket sil (hårsikt) til en jevn purée.. Legg puréen i en emaljert gryte tillike sammen med den hvite saus, fløte; krydres, koker sausen og fløten. Krydre med salt og pepper og la det koke et par minutter, tas minutter.. Ta gryten av varmen og irøres rør inn smøret. Smak til og server puréen varm.

Note on Modernised

Mengder er tolket fra OCR-skadd brøkoppsett (½ kg sopp, 1 dl hvit saus, ½ dl fløte). Enheter modernisert: gr → g, del. → dl. Fremgangsmåten er delt i nummererte trinn og skrevet i moderne norsk; «haarsigt» er forklart som finmasket sil.

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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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