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Grilled mushrooms (champignons grillés)

Grilled mushrooms (champignons) after Erken 1914: mushrooms seasoned with salt and pepper, brushed with oil, grilled slowly and served with maître d'hôtel butter (butter stirred with parsley and lemon juice).

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 403 (falt i det fri)

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About the dish

One of Erken's French-inspired mushroom dishes, listed with the French name in parentheses as she often does with dishes from the finer cuisine. Maître d'hôtel butter is butter stirred with parsley and lemon juice.

How to make it

  1. 1

    Season the mushrooms

    Clean the mushrooms and season them with salt and pepper.

  2. 2

    Brush and grill

    Brush the mushrooms with oil using a brush and grill them slowly in a pan or on a grill until they are tender and nicely browned.

  3. 3

    Plating

    Arrange the mushrooms high on a warm platter and place maître d'hôtel butter in the middle.

Changes from the original

Quantities are not given in the original; the ingredients are listed without measurements. "Griljeres paa pande" is rendered as slow cooking on a grill or in a pan.

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Clean, minimally processed groceries matched to the ingredients — approximate prices.

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Tidsmaskin – hva endret seg?

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

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 403) → Modernisert~89% av teksten endretfjernetlagt til
Champignons salt pepper sjampinjonger (rensede, gjerne store). salt. pepper. olje maitre d'hôtel-smør. De rensede champignons krydres (til pensling). maître d'hôtel-smør (smør rørt med persille og sitronsaft). Rens sjampinjongene og krydre dem med salt og pepper, smøres pepper.. Pensle soppen med olje ved hjælp av med en børste, griljeres kost og griljer den langsomt paa pande, lægges høit paa på panne eller rist til den er mør og fint brunet.. Legg soppen høyt opp på et varmt fat, fat og legg maître d'hôtel-smør i midten lægges maitre d'hôtel-smør. midten.

Note til Modernisert

Mengder er ikke oppgitt i originalen; ingrediensene er ført opp uten mål. «Griljeres paa pande» er gjengitt som langsom steking på rist eller i panne.

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Frequently asked questions

How are the mushrooms prepared?
Clean the mushrooms, season with salt and pepper, brush them with oil (feel free to use a brush) and grill them slowly in a pan. Arrange them high on a warm platter with maître d'hôtel butter in the middle.
What is maître d'hôtel butter?
It is a seasoned butter – butter stirred with finely chopped parsley, lemon juice, salt and pepper. In this recipe it is placed as a knob in the middle of the platter, where it melts over the hot mushrooms.
How long does the dish take?
About 20 minutes in all for four servings. The most important thing is to grill the mushrooms slowly, so they cook through without burning.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 403, under vegetables and mushrooms.

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