Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Creamed mushrooms

Erken's creamed mushrooms from 1914: blanched mushrooms in a butter-thickened stock sauce with lemon juice, sherry, and parsley, served as a dish on its own or with roasted meat.

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

Be the first to rate

About the dish

The recipe appears in the mushroom section of the chapter on root vegetables and greens, right after a recipe for mushrooms sautéed in butter. Mushrooms were at this time both a cheap and a "fine" ingredient, and Erken gives several variations from simple sautéing to elegant patties.

How to make it

  1. 1

    Blanch the mushrooms

    Wash the mushrooms well and boil them 5 minutes in boiling, salted water. Lift them out onto a cloth and let them drain.

  2. 2

    Make the thickening

    Stir butter and flour together in a pot and thin with the stock. Let the sauce simmer for 5 minutes.

  3. 3

    Add the mushrooms

    Cut up the mushrooms and add them to the sauce along with the lemon juice. Let it steep for a few minutes.

  4. 4

    Finish

    Just before serving, stir in the sherry and finely chopped parsley. Serve as a dish on its own or with roasted meat.

Changes from the original

Quantities are converted to modern units (deciliters, tablespoon, teaspoon). Veal stock may be replaced with mushroom stock or bouillon. The steps are written out in modern Norwegian.

In stores now

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

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Tidsmaskin – hva endret seg?

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

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 403) → 1949 (korrekturlest, s. 446)~47% av teksten endretfjernetlagt til
½ kg. sop sopp 50 gr. smør 20 gr. hvetemel 3 del. dl. kalvekraft eller sopkraft soppkraft 1 teske citronsaft teskje sitronsaft 1 spiseske spiseskje finhakket persille 1 — dl. sherry. Soppen vaskes, koker 5 minutter i kokende, saltet vand, lægges op paa et klæde. smør. Smør og mel røres sammen, spædes spes med kraften, smaakoker småkoker i 5 minutter, tilsættes tilsettes den opskaarne sop oppskårne sopp og citronsaften. sitronsaften. Umiddelbart før anretningen haves has vin og persille i.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

How long should the mushrooms be pre-boiled?
The mushrooms are washed and boiled 5 minutes in boiling, salted water, then lifted onto a cloth to drain.
What is the sauce made of?
A roux of 50 g butter and 20 g wheat flour is thinned with 3 dl veal stock or mushroom stock and simmers for 5 minutes. Then the cut-up mushrooms and 1 tsp lemon juice are added.
When do the wine and parsley go in?
Immediately before serving, 1 tablespoon sherry and 1 tablespoon finely chopped parsley go into the mixture, so the flavor and color stay fresh.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 403. It is figured for 4 servings and takes about 30 minutes.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!