MUSHROOM FORCEMEAT
The mushrooms after being cleaned should be chopped up and fried in a little butter; lemon-juice should be added before they are chopped in order to preserve their color. One or two hard-boiled yolks of eggs can be added to the mixture, and the whole rubbed through a wire sieve while hot. When the mixture is hot it should be moist, but, of course, when it gets cold, owing to the butter it will be hard. This mushroom forcemeat can be used for a variety of purposes.
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From Cassell's Vegetarian Cookery - A Manual Of Cheap And Wholesome Diet by A. G. Payne
