**The following script and recipe is from the bestselling cookbook: Edwardian Cooking - 80 Recipes Inspired by Downton Abbey's Elegant Meals. The book is available at all bookstores worldwide and from on-line retailers such as Amazon, Barnes and Noble, Wal-Mart, etc.**
As anyone even vaguely knowledgeable of England knows, it can be quite a damp country most of the year and this makes it perfect for growing mushrooms. All of the abbeys grew a wonderful variety of mushrooms in many types and sizes, and they were used in many of the dishes from High Tea to a regal dinner.
The proper mushrooms for this dish are the smaller varieties. If you buy your mushrooms at the market, you would want button mushrooms. The mushrooms should be small so they can eaily fit on the fork with a piece of meat and be quickly sauteed to perfection.
The use of alcohol in the food preparation was very rare at the abbeys. This is one of the very few dishes that includes alcohol even though alcohol and wine were readily available to members of the family and invited guests.
Port Sauteed Baby Mushrooms would be a side dish for an entree featuring beef or lamb, and was always the side dish at large galas that featured large roasts, which were carved at the table.
Ingredients needed to make Port Sauteed Baby Mushrooms (serves 4):
- 1 pound small mushrooms, stems removed
- 1/4 cup olive oil
- 2 Tbs. butter
- 2 shallots, minced
- 1/4 cup port
- If the mushrooms are store bought, wipe them with a damp cloth to remove any soil. Do not wash them.
- In a medium saute pan, melt the butter into the olive oil over medium heat. Add the shallots and saute 2 minutes.
- Add the mushrooms and saute 5 minutes.
- Carefully pour in the port and cook 5 minutes before serving.
The new cookbook from Chef Larry Edwards is now available from Amazon.com and bookstores worldwide. One of the most anticipated cookbooks of the year, "Edwardian Cooking: 80 Recipes Inspired by Downton Abbey's Elegant Meals."