Flashback Friday: A Magnificent Find

Every summer at the Mushrooms Canada office we try to go through all the stuff… ahem… junk, we have accumulated over the course of the year… sort of like a spring cleaning.

While cleaning out an old filing cabinet I came across this gem…

Magnificent Canadian Mushrooms” Cookbook…

Despite it’s aging cover, this cookbook is packed full of delightful mushroom recipes and wisdom…

Pickled Mushrooms
Magnificent Canadian Mushrooms by Mrs. M. McNaughton

These keep well for months although they can be used the day they are made. Serve as hors d’oeuvres, on the antipasto tray, or as an accompaniment to the main course.

1 cup water
3 cups white wine vinegar
1/2 cup sugar
1 tsp salt
1 tbsp basil
1 tbsp tarragon
8 cups button mushrooms

In a large kettle, combine water, vinegar, sugar, salt, basil and tarragon, and bring to a boil.  Add mushrooms and boil 5-6 minutes, counting time when liquid returns to a boil (if mushroom caps only are desired, remove stems and store for other uses). Fill sterilized sealers one-quarter full of the pickling mixture. Add mushrooms using a sterilized wooden spoon to pack them gently down. Bring the remaining pickling mixture back to a boil and fill jars to over to overflowing. Seal. Store in a cool place. Make about 4 L.

Mushroom & Bacon Filling for Crepes
Magnificent Canadian Mushrooms by Mrs. M. McNaughton

Crepes may be made from a recipe or a mix, and can be prepared several days in advance and stored in the refrigerator. For longer storage, wrap securely and freeze. Keep crepes separate by placing a sheet of wax paper between them. Reheat them in the oven before filling.

6 slices of bacon
3 tbsp butter or margarine
2 cups mushrooms, chopped
1/4 cup onion, chopped
3 tbsp flour
1/2 tsp salt
dash of pepper
2 cups light cream
1 1/2 tsp vinegar
12 crepes, 7 inches in diameter

In a skillet, fry bacon until crisp. Drain, crumble and set aside. Pour off drippings. Melt butter and saute mushrooms and onion over medium heat for 3-4 minutes. Blend in flour, salt and pepper. Gradually whisk in cream and stir until thickened. Stir in crumbled bacon and vinegar. Heat thoroughly. Place about 4 tbsp of filling in centre of each hot crepe. Fold edges over filling. Serve immediately on warm plates.

How’s that for a flashback?

Have you ever found and old cookbook? Did you ever make any recipes from it?

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  • Suzie Ridler July 16, 2011   Reply →

    Marinated mushrooms may be retro but they are one of my favourite things! Very cool cookbook find you got there.

  • Elizabeth July 20, 2011   Reply →

    One of my favourite things is looking through old cookbooks! But I have to admit that I rarely make anything from them without making a lot of changes. I love that this book is in "metric and imperial measure".

    The mushroom and bacon filling sounds wonderful though. I confess that I've never tried pickled mushrooms but those look good too.

    One of my favourite cookbooks is "The New Kate Aitken Cookbook" (1953) that I stole from my mother's house. I just skimmed through the index and see a recipe for "mushroom teasers" to be made with brown mushrooms. Mrs. Aitken suggests peeling (!!) the mushrooms. Otherwise, they look really really good!

    Essentially, she calls for the mushrooms to be stemmed and placed upside down on little squares of bread. Then she chops the stems and mixes them with chopped blanched almonds and fills the caps with that mixture. She drizzles butter (she says "or margarine"; I just can't stop myself from shuddering at the thought), sprinkles with salt and pepper and then broils them for about 5 minutes. She finishes the recipe with "Serve hot as a "come on" for a chicken dinner. They look smart too, ranged round a platter of baked chicken."

    Hmmmm, now I can't wait til it's cool enough in the evening to be roasting chicken!! I think I'd be inclined to add a bit of thyme to the mushroom caps. And maybe a little onion as well….

    (Came across your blog via your interview with Natashya (Living in the Kitchen with Puppies))

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