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Tomatoes with Mushroom

Peeled, halved tomatoes are filled with chopped mushroom fried in butter and mixed with the tomato flesh, sprinkled with grated cheese, drizzled with melted butter and gratinated for about 10 minutes in a hot oven. From Erken's Stor kokebok 1914.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 438 (falt i det fri)

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About the dish

Tomato dishes with mushroom were among the more modern side dishes in 1914. Erken uses canned mushrooms, which were a luxury item in a can. The dish is set in a pan of coarse salt to give even heat.

How to make it

  1. 1

    Peel the tomatoes

    Pour boiling water over the tomatoes, peel them and cut them crosswise in two. Take a little of the tomato flesh out with a teaspoon.

  2. 2

    Fry the mushrooms

    Chop the mushrooms and let them cook in the butter for a couple of minutes. Season with salt and pepper.

  3. 3

    Mix the filling

    Mix the chopped mushrooms with the reserved tomato flesh and fill the mixture into the tomato halves.

  4. 4

    Gratinate

    Place the tomatoes on a dish, sprinkle with grated cheese and drizzle with a little melted butter. Set the dish in a pan of coarse salt and bake in a hot oven (about 200 °C (390 °F)) for about 10 minutes.

Changes from the original

Grams have been kept, "can of mushrooms" is estimated at about 200 g, "grated cheese" is specified as grated yellow/Swiss cheese, and the oven temperature is given in degrees.

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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. 438) → Modernisert~73% av teksten endretfjernetlagt til
8 tomater stk tomater. 200 g sjampinjong (originalt 1 boks champignons boks). 30 gr. g smør (til steking). salt (etter smak). pepper (etter smak). 40 gr. reven g revet ost (gjerne sveitserost). 40 gr. g smeltet smør. Tomaterne overheldes smør (til drypping). Hell kokende vand, flaaes, kløves tversover vann over tomatene, flå dem og del dem tvers over i to; to. Ta litt av tomatkjøttet tages ut med en teske. Champignonerne hakkes, koker teskje.. Hakk sjampinjongene og la dem koke i smørret smøret et par minutter, krydres, blandes minutter. Krydre med salt og pepper.. Bland de hakkede sjampinjongene med det uttagne tomatkjøt, fyldes uttatte tomatkjøttet og fyll blandingen i tomaterne; disse oplægges paa fatet, strøes med den revne tomathalvdelene.. Legg tomatene på et fat, strø over revet ost og dryppes drypp med litt smeltet smør. Fatet sættes Sett fatet i en pande panne med grovt salt og stek i varm ovn (ca. 200 °C) i ca. 10 minutter.

Note til Modernisert

Gram er beholdt, «boks champignons» er anslått til ca. 200 g, «reven ost» er presisert som revet gulost/sveitserost, og ovnstemperatur er oppgitt i grader.

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Frequently asked questions

How do I peel the tomatoes easily?
Pour boiling water over the tomatoes, then the skin slips off easily. Then they are cut crosswise in two, and a little of the tomato flesh is scraped out with a teaspoon.
How long do the tomatoes go in the oven?
About 10 minutes in a hot oven. The dish is set in a pan of coarse salt so the heat is distributed evenly.
What is the filling made of?
Chopped mushroom (1 can) cooked for a couple of minutes in 30 g butter and seasoned with salt and pepper, mixed with the tomato flesh you took out. On top, sprinkle 40 g grated cheese and drizzle 40 g melted butter.
Where does the recipe come from?
From Henriette Schonberg Erken's "Stor kokebok" (1914), p. 438, in the chapter on side dishes. The recipe is intended for 4 servings with 8 tomatoes.

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