Put about two ounces of butter into a stewpan; when thoroughly melted
add a teaspoonful of salt, and from a quarter to half the quantity of
black pepper, according to taste, and a small bit of mace or a pinch of
powdered nutmeg. Having a pint of the mushrooms in readiness, put them
in the pan, cover closely, and stew them till they are tender, which
will probably require from twenty minutes to half an hour. The addition
of flour stirred in cream or milk, by which the stew is thickened, is
by some considered a desirable addition. This recipe is given with
special reference to the Campestris, but will be found suitable for
other mushrooms of the same consistency.