MUSHROOMS, PLAIN, GRILLED
The larger kinds of mushrooms are best for the purpose. The flat mushrooms should be washed, dried, and peeled. They are then cooked slowly over a clear fire, and a small wire gridiron, like those sold at a penny or twopence each, is better adapted for the purpose than the ordinary gridiron used for grilling steak. The gridiron should be kept high above the fire. The mushrooms should be dipped in oil, or oiled butter, and care should be taken that they do not stick to the bars. They should be served very hot, with pepper and salt and a squeeze of lemon juice.
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From Cassell's Vegetarian Cookery - A Manual Of Cheap And Wholesome Diet by A. G. Payne
