When mushrooms are sautéd, they are often used with other dishes, particularly broiled steak, to improve the flavor and give variety. In fact, steak smothered with mushrooms is considered a luxury. However, sautéd mushrooms are very frequently served alone or, together with a Sauce made from the fat in which they are cooked, they are served on toast.
Clean the mushrooms, remove the stems, and dredge both stems and caps with flour. Melt fat in the frying pan and place the dredged mushrooms in it. Sauté until brown on both sides and season with salt, pepper, and chopped parsley. Serve in any desired manner. If Sauce is desired, add water or stock to the flour and fat that remain in the frying pan, and allow this to cook for a few minutes.
Woman’s Institute Library of Cookery, Vol. 2
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)