MUSHROOM SANDWICHES
Take a pint of fresh button mushrooms, peel them, and throw them into lemon-juice and water, in order to preserve their color; or else take the contents of a tin of mushrooms, chop them up and stew them in a frying-pan very gently with a little butter, pepper, salt, a pinch of thyme, and the juice of a whole lemon to every pint of mushrooms. When tender, rub the mixture through a wise sieve while the butter is warm and the mixture moist. Add a teaspoonful of finely chopped blanched parsley, spread this mixture while still warm on a thin slice of bread, and cover it over with another thin slice of bread, and press the two slices of bread together. When the mixture gets quite cold, the butter will set and the sandwiches get quite firm. The bread need not be buttered, as the mixture contains butter enough. Pile these sandwiches up on a silver dish, surround the dish with plenty of fresh parsley, and place a few fresh mushrooms whole, stalk and all, round them, as if they are growing out of the parsley.
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From Cassell's Vegetarian Cookery - A Manual Of Cheap And Wholesome Diet by A. G. Payne
